Did you know that the first Tuesday in May is Teacher Appreciation Day? I have two sisters that are teachers. One is now retired, the other still teaching her heart out. I’m proud of both of them. When Kiddo was in grade school, we “appreciated” his teachers by taking them out to a nice dinner with their families. After all, it’s not just the teachers that are making a difference. Their families are equally important. Just think of all the nights and weekends those families sacrifice so that your child has a teacher dedicated to developing their minds.
As far back as 1944, political and educational leaders began serious discussions on the need to establish a day to honor teachers. Nine years later, in 1953; Eleanor Roosevelt persuaded the 81st Congress to proclaim a National Teacher’s Day. Congress declared March 7, 1980, as National Teacher Day, some 27 years after the first proclamation. Then in 1985 the National PTA established an entire week of appreciation, the first full week on May. They then voted to make the Tuesday of that week National Teacher Day. Why the distinction I haven’t a clue.
Show these great people how much they are appreciated. Volunteer if you can to help out in the classroom. Host a lunch to show how much you value the people forming the minds of your children.
Or give an apple. A special, pretty apple and say thank you for all you do.
Cinnamon Caramel Apples
1 cup unsalted Butter
2 cups Brown Sugar, packed
1 cup light Corn Syrup
14-ounce can Sweetened Condensed Milk
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
Orange Food Coloring
10 Green Apples
Orange Shoestring Licorice
Green Ribbon, optional
In a large saucepan set over medium high heat, melt the butter. Stir int he brown sugar and reduce heat to medium, stirring frequently, until the sugar is dissolved and the butter is incorporated. Add the corn syrup, mixing thoroughly, then stir int he cinnamon. Finally, add the sweetened condensed milk, and return to medium high heat. Bring to a boil, then cook, stirring constantly, until the mixture reaches 235 degrees. Remove from heat and stir in vanilla and food coloring (if using). Immediately dip apples.
Dip apples: Hold the skewered apple at a 45 degree angle as you dip it into the caramel. Rotate the apple until it is coated completely. Allow excess caramel to drip off then place the dipped apples on a baking sheet lined with parchment paper. Allow to cool completely before serving.
Original Recipe: Bakingdom