• Adjust rack to top position (top and middle positions for 6 servings) and preheat oven to 400 degrees. Wash and dry produce. • Halve orange; slice crosswise into 1/2-inch-thick half-moons. Trim and thinly slice cucumber into rounds. • Cut each hot dog* into three pieces, making 18 pieces total (36 pieces for 6).

• Remove biscuits from package. Halve each biscuit, making 20 half-moons (40 for 6 servings). • Lightly oil a baking sheet (two baking sheets for 6). • Using a rolling pin, thinly roll out one biscuit half into a 4-inch-long piece. • With short end of dough facing toward you, place a hot dog piece on side closest to you. Roll hot dog up in dough and pinch seam to seal (ends will be open). Transfer to prepared baking sheet, seam side down. • Repeat with remaining hot dog pieces and enough remaining dough to make 18 franks in a blanket (36 franks in a blanket for 6). TIP: You’ll have extra dough left over—feel free to bake separately as a biscuit snack!

• Brush tops of franks in a blanket with oil (or coat with nonstick cooking spray). • Bake on top rack (top and middle racks for 6 servings) until franks in a blanket are lightly browned and hot dogs are warmed through, 15-18 minutes.

• To serve: Divide franks in a blanket between plates and serve with orange slices, cucumber rounds, and ketchup for dipping. • To stash: Let franks in a blanket cool completely. Store everything in separate airtight containers in the refrigerator and pack as desired!

• Halve, core, and thinly slice apples. • Dice 3 TBSP butter (6 TBSP for 6 servings) into 3/4-inch pieces. Place in a medium microwave-safe bowl (large bowl for 6) and cover with plastic wrap. Microwave until melted, about 1 minute. • Carefully uncover and whisk in brown sugar (break up any large clumps in the package first!), maple syrup, and 11/2 TBSP white sugar (3 TBSP for 6) until sugar is dissolved, about 30 seconds.

• Cover bowl of caramel sauce with plastic wrap. Microwave until mixture begins to bubble, 90 seconds. Carefully uncover and whisk for 30 seconds (mixture will be hot!). • Microwave, uncovered, until mixture is bubbly throughout, 30 seconds more (keep an eye on the bowl—microwave temperatures vary). Carefully whisk for 30 seconds more. • Add crème fraîche to bowl with caramel sauce and whisk until combined. Lightly season with salt, then stir. • Let creamy caramel cool slightly (mixture will thicken as it cools), then serve with apple slices for dipping.