36 Servings
Cookies Uncategorized
Bar Cookies Butter Milk
1 pk Yellow cake mix; 2-layer
1/2 c Chopped nuts
5 1/3 oz Evaporated k
1/4 c Butter or garine; melted
1/2 c isweet chocolate chips;
1/2 c Caramel topping
In a mixing bowl combine dry cake mix and walnuts. Stir in evaporated milk and the melted butter or margarine. Spread about half of the cake mixture in a greased 13 x 9 x 2 inch baking pan. Bake in a 350 degree oven for 10 minutes. Remove from oven. If desired, sprinkle chocolate pieces over hot crust. Drizzle with caramel topping. Drop remaining cake mixture by teaspoons over all. Bake in 350 degree oven for 20 to 25 minutes more. Cool on wire rack. While still warm, loosen sides and cut into bars. NOTES : You also can make these rich, chewy cookies with chocolate cake mix... Recipe by: Magazine Clipping Posted to brand-name-recipes by "Marie Smith" and lt;craftee and at;m6.sprynet.com and gt; on Feb 14, 1998
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Showing posts with label Caramel. Show all posts
Showing posts with label Caramel. Show all posts
Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens
4 Servings
Risotto Risotto
Risotto
4 cups fat-free, less-sodium cken broth
1/2 cup water
2 teaspoons ve oil
2 cups chopped on (about 1 large)
2 teaspoons ar
8 ounces sweet turkey Italian sage
1/4 cup chopped llots
1 cup orio rice or other medium-grain rice
1/3 cup te wine
2 cups gula leaves
3 tablespoons freshly ted pecorino Romano cheese
1 teaspoon grated on rind
1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat. 2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside. 3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
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Risotto Risotto
Risotto
4 cups fat-free, less-sodium cken broth
1/2 cup water
2 teaspoons ve oil
2 cups chopped on (about 1 large)
2 teaspoons ar
8 ounces sweet turkey Italian sage
1/4 cup chopped llots
1 cup orio rice or other medium-grain rice
1/3 cup te wine
2 cups gula leaves
3 tablespoons freshly ted pecorino Romano cheese
1 teaspoon grated on rind
1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat. 2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside. 3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
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Cre'me Caramel ( Flan )
8 Servings
Egg Spanish
Kid Friendly Winter Summer Steam Bake flan cre'me caram mexican flan caramel Desserts Egg Spanish
1 1/2 cups ar
1/4 cup water
3 cups k
3 large yolks
4 large s
1 teaspoon pure illa extract
1 Preheat oven to 325?F. 2 Prepare an ice bath and set aside. 3 Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan. 4 Bring a large pot of water to boil; keep hot until ready to use. 5 Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes 6 Swirl pan occasionally, DO NOT STIR. 7 Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. 8 Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly 9 Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking. 10 Dry bottom of pan. 11 Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside. 12 In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat. 13 In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined. 14 Slowly add hot milk whisking constantly. 15 Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon. 16 Stir in Vanilla, and pour custard into ramekins or cake pan. 17 Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan. 18 Bake until center is set when gently touched with finger, 30 to 35 minutes. 19 Remove from oven transfer to a wire rack to cool completely. 20 Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight. 21 To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
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Egg Spanish
Kid Friendly Winter Summer Steam Bake flan cre'me caram mexican flan caramel Desserts Egg Spanish
1 1/2 cups ar
1/4 cup water
3 cups k
3 large yolks
4 large s
1 teaspoon pure illa extract
1 Preheat oven to 325?F. 2 Prepare an ice bath and set aside. 3 Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan. 4 Bring a large pot of water to boil; keep hot until ready to use. 5 Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes 6 Swirl pan occasionally, DO NOT STIR. 7 Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. 8 Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly 9 Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking. 10 Dry bottom of pan. 11 Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside. 12 In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat. 13 In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined. 14 Slowly add hot milk whisking constantly. 15 Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon. 16 Stir in Vanilla, and pour custard into ramekins or cake pan. 17 Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan. 18 Bake until center is set when gently touched with finger, 30 to 35 minutes. 19 Remove from oven transfer to a wire rack to cool completely. 20 Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight. 21 To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
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Caramel Apple Oatmeal Bake
Click here for a larger picture of Caramel Apple Oatmeal Bake
6 Servings
Oatmeal American
sweet apples oatmeal breakfast Oatmeal American
1 cup old-fashioned s
1 3/4 cup m milk
1/8 teaspoon t
15 ounces part-skim otta cheese
1/2 cup Dulce de leche
2 large s
1/2 cup m milk
3 tablespoon wn sugar
1/2 teaspoon meg freshly ground
1/2 teaspoon spice freshly ground
1/4 teaspoon t
1 le cored, peeled and diced
1 Toppings (optional)
1/4 cup Dulce de Leche
1/2 cup am
2 tablespoons raw ar
2 teaspoons namon or to taste
Preheat oven to 325 degrees F. Coat a 2-quart baking dish or 6 individual ramekins with non-stick cooking spray. Pour milk into a sauce pan and bring almost to a boil over medium-high heat - watch carefully to avoid a boil over. Add salt then oats, and stir. Reduce heat to medium and simmer until cooked and thickened, approximately 5 minutes. Remove from heat. In a large mixing bowl, blend ricotta cheese, eggs, dulce de leche, milk, sugar, nutmeg, allspice and salt with an electric mixer until smooth. Add cooked oatmeal and mix until well blended. Fold in diced apples. Poor or spoon into prepared baking dish(es) and place in a 325 degree F oven; bake for approximately 1 hour or until edges are golden and center is set (beginning checking at 45 minutes). Allow to cool 5-10 minutes before serving. If desired, make caramel sauce while cooling. In a small saucepan over low heat, stir 1/4 cup dulce de leche and cream until smooth and blended. Sprinkle top of oatmeal with cinnamon sugar and serve warm, with caramel sauce on the side.
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6 Servings
Oatmeal American
sweet apples oatmeal breakfast Oatmeal American
1 cup old-fashioned s
1 3/4 cup m milk
1/8 teaspoon t
15 ounces part-skim otta cheese
1/2 cup Dulce de leche
2 large s
1/2 cup m milk
3 tablespoon wn sugar
1/2 teaspoon meg freshly ground
1/2 teaspoon spice freshly ground
1/4 teaspoon t
1 le cored, peeled and diced
1 Toppings (optional)
1/4 cup Dulce de Leche
1/2 cup am
2 tablespoons raw ar
2 teaspoons namon or to taste
Preheat oven to 325 degrees F. Coat a 2-quart baking dish or 6 individual ramekins with non-stick cooking spray. Pour milk into a sauce pan and bring almost to a boil over medium-high heat - watch carefully to avoid a boil over. Add salt then oats, and stir. Reduce heat to medium and simmer until cooked and thickened, approximately 5 minutes. Remove from heat. In a large mixing bowl, blend ricotta cheese, eggs, dulce de leche, milk, sugar, nutmeg, allspice and salt with an electric mixer until smooth. Add cooked oatmeal and mix until well blended. Fold in diced apples. Poor or spoon into prepared baking dish(es) and place in a 325 degree F oven; bake for approximately 1 hour or until edges are golden and center is set (beginning checking at 45 minutes). Allow to cool 5-10 minutes before serving. If desired, make caramel sauce while cooling. In a small saucepan over low heat, stir 1/4 cup dulce de leche and cream until smooth and blended. Sprinkle top of oatmeal with cinnamon sugar and serve warm, with caramel sauce on the side.
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Candies: Caramel Popcorn
Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat.
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Madden's Caramel Rolls
16 Servings
Bread
American
Bread Breakfast American
2 package st dry
2 cups Water lukewarm
1 ea well beaten
1 teaspoon t
6 tablespoon ar
3 tablespoon rtening melted
5 1/2 cups ur sifted
2 1/4 cups wn sugar
3/4 cup Whipping am
1/2 cup ter to butter the pan
Dissolve yeast in warm water (approx 120?); let stand 5 minutes. Mix egg, salt, sugar, shortening and add to yeast. Mix in flour. Should take 5 - 5 1/2 cups of flour. Cover bowl and let rise until double in bulk. PUnch down and roll out on a lightly floured surface into a rectangle about 12 x 17 inches. Roll jelly-roll fashion and slice 1 inch thick. Grease 13 x 9 2 inch pan heavily with butter. Spread brown sugar evenly over bottom of pan. Pour unwhipped whipping cream over brown sugar. Arrange rolls cut side up and 1/2 inch apart on top of cream. Bake at 375? for 20 minutes or until rolls are golden brown. Let stand in pan for 5 minutes, then invert on a wire rack set over wax paper. Serve warm.
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Bread
American
Bread Breakfast American
2 package st dry
2 cups Water lukewarm
1 ea well beaten
1 teaspoon t
6 tablespoon ar
3 tablespoon rtening melted
5 1/2 cups ur sifted
2 1/4 cups wn sugar
3/4 cup Whipping am
1/2 cup ter to butter the pan
Dissolve yeast in warm water (approx 120?); let stand 5 minutes. Mix egg, salt, sugar, shortening and add to yeast. Mix in flour. Should take 5 - 5 1/2 cups of flour. Cover bowl and let rise until double in bulk. PUnch down and roll out on a lightly floured surface into a rectangle about 12 x 17 inches. Roll jelly-roll fashion and slice 1 inch thick. Grease 13 x 9 2 inch pan heavily with butter. Spread brown sugar evenly over bottom of pan. Pour unwhipped whipping cream over brown sugar. Arrange rolls cut side up and 1/2 inch apart on top of cream. Bake at 375? for 20 minutes or until rolls are golden brown. Let stand in pan for 5 minutes, then invert on a wire rack set over wax paper. Serve warm.
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Candies: Caramel Corn II
We always made this for Christmas. This could be made into 20 popcorn balls if desired.
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