Anyone have any great caramel dessert recipes?

Answer 1

Caramel Pecan Pie

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Answer 2

1

Answer 3

A RATHER SIMPLE AND SWEET RECIPE:

CARAMEL CREAM DESSERT

1 3 ounce package cream cheese, softened
2 cups frozen whipped topping, thawed
1 12.25 ounce jar caramel ice cream topping, divided
2 cups cubed pound cake
1/4 cup chopped pecans, divided
4 to 6 medium fresh peaches, peeled and sliced or 2 15 ounce cans sliced peaches in juice, drained
1/2 pint raspberries or strawberries

Beat cream cheese with electric mixer in medium bowl until smooth.

Add whipped topping and 3/4 cup caramel ice cream topping. Beat until well blended; set aside.

Place pound cake cubes in 1 1/2 quart serving bowl.

Drizzle with 1/4 cup caramel ice cream topping.

Spread evenly with half the cream cheese mixture. Sprinkle with 2 tablespoons chopped pecans.

Top with all the peaches and half the raspberries.

Spread remaining cream cheese mixture over fruit.

Sprinkle with remaining pecans and raspberries.

Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Answer 4

CARAMEL APPLE DESSERT

To make smaller dessert size use one egg yolk in the pastry and the egg white in the cream cheese. Use 1/2 the listed amount of the other ingredients.

PASTRY LAYER:

3 c. flour
1/4 c. sugar
1 tsp. salt
1/4 c. cold water
6 tbsp. butter
1/4 c. oil
1 egg

Mix dry ingredients. Cut in butter like pie crust. Mix oil, egg and water. Stir into dry ingredients. Roll to fit a 10 inch pie pan or jelly roll pan. Fold up edges to form a standing rim and flute.

APPLE FILLING:

1 c. sugar
1/3 c. flour
2 tsp. lemon rind

6 c. pared apple slices
1/4 c. lemon juice

CARAMEL LAYER:

28 to 35 light caramels
1/2 c. evaporated milk

Melt caramels in microwave or over double boiler. Add a few drops of milk if too thick.

CREAM CHEESE LAYER:

8 oz. pkg. cream cheese
1 egg
1/3 c. sugar

Pour apple filling into prepared pastry. Drop dollops of the cream cheese mixture over top of apples and carefully spread around. Drizzle the caramel sauce over the top of all. Sprinkle with 1/4 cups chopped walnuts.

Bake at 375 degrees for 25 to 35 minutes.

Answer 5

I am a Pampered Chef consultant, and we've got some great recipes on our main website. Here is one of them for you that has caramel. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Bananas Foster Stir-Fry

Ingredients:
5 medium bananas
1 lemon
1 jar (12.25 ounces) fat-free caramel ice cream topping
1/2 teaspoon Pantry Korintje Cinnamon
1 teaspoon rum extract
1 quart frozen vanilla low-fat yogurt or ice cream

Directions:
1. Slice bananas using Egg Slicer Plus®. Zest whole lemon using Lemon Zester/Scorer; set aside. Juice lemon with Juicer to measure 1/4 cup juice.

2. Combine caramel topping, lemon juice and Cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum extract; toss gently using Bamboo Spatulas.

3. For each serving, spoon about 1/3 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 250, Total Fat 3 g, Saturated Fat 1.5 g, (Cholesterol 35 mg, Carbohydrate 49 g, Protein 7 g, Sodium 100 mg, Fiber 1 g

Cook’s Tips: To serve Bananas Foster over toasted pound cake, preheat oven to 350ºF. Using Crinkle Cutter, slice pound cake into 1/2-inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar and bake 12-15 minutes or until lightly golden and toasted.

©The Pampered Chef, Ltd. 2003

Answer 6

Paleo diet its a diet based around eating real food unprocessed

Answer 7

Strawberry Creme Caramel Tart


Creme caramel:
1 1/4 cups whole small strawberries (about 30), trimmed
1 1/4 cups granulated sugar
1 1/2 cups heavy cream
1 large whole egg
3 large egg yolks
1 teaspoon vanilla
Pastry crust:
1 cup all-purpose flour
2 1/2 tablespoons packed brown sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into pieces and softened slightly
1 1/2 to 2 tablespoons ice water
Garnish:
Small strawberries

Make creme caramel: Preheat oven to 225 degrees F. Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly. Transfer baking sheet to a rack to cool strawberries.

Increase temperature to 350 degrees F.

In a dry heavy saucepan cook granulated sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly. Put pie plate in a baking pan. In a saucepan heat cream just to a boil and remove pan from heat. In a bowl whisk together egg, yolks, vanilla, and a pinch of salt until combined well and in a stream add warm cream, whisking. Skim off any froth and carefully pour custard into pie plate. Arrange strawberries decoratively on their sides in custard (custard should completely cover strawberries) and add enough hot water to pan to reach halfway up side of plate. Bake creme caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly (custard will continue to set as it cools). Remove plate from pan and cool custard completely on a rack. Chill creme caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.

Make crust: In a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal. Add 1 tablespoon ice water and toss mixture with a fork until incorporated. Add some or all of remaining ice water, 1/2 tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour.

On a lightly floured surface roll out dough into a 10-inch round (about 1/8 inch thick) and transfer to a baking sheet. Using a 9-inch plate as a guide, trim dough to a 9-inch round. Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, about 30 minutes, and cool completely on baking sheet on a rack.

Just before serving, assemble tart. Have ready a flat serving plate at least 10 inches in diameter with a slight lip. Run a thin knife around edge of creme caramel and rotate pie plate back and forth to make sure creme caramel is loosened. Slide crust on top of creme caramel and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edges of plate) and garnish with strawberries.

Answer 8

Mmmmmm, I just love caramel. Here's a few of my favorites, collected mostly from Bon Appetit over the years:

Quick, romantic and delicious

CARAMEL COGNAC FONDUE

1/2 cup sugar
2 tablespoons water

1 1/3 cups warm whipping cream
2 tablespoons Cognac
1 tablespoon unsalted butter

Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh tangerine segments and sliced star fruit

Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.

Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)

Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.

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CARAMEL, WHITE CHOCOLATE AND RUM BREAD PUDDING

5 cups 1 x 1 x 1/2-inch pieces trimmed whole wheat bread

2/3 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/4 cup apple cider
3 tablespoons unsalted butter

1/2 cup dried currants
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
2 large eggs, beaten to blend
1/4 cup dark or golden rum
5 ounces good-quality white chocolate, coarsely chopped

Preheat oven to 325°F. Arrange bread on large baking sheet; bake until dry, about 10 minutes. Transfer bread to large bowl. Increase temperature to 350°F.

Stir sugar, syrup and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Add cider and butter. Return to low heat; stir until sauce comes to simmer. Cover pan and simmer until caramel bits dissolve, stirring occasionally, about 5 minutes. Set pan over ice; stir until caramel cools to lukewarm, about 5 minutes.

Mix currants, spices, eggs, then rum into caramel. Add to bread. Mix in white chocolate. Let stand about 10 minutes, stirring occasionally.

Butter eight 3/4-cup custard cups. Divide pudding among cups. Place in large baking pan. Pour hot water into pan to come halfway up sides of cups.

Bake puddings until set in center, about 30 minutes. Cool 10 minutes.

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If you've never made a souffle before, don't let their reputation fool you: they really are a very simple dessert to make. I've never had one collapse or otherwise go wrong, not even on my first attempt.

BROWN SUGAR CARAMEL SOUFFLES

For an added surprise, place a couple of raspberries or pieces of chopped pear in the center before baking.

1/2 cup (1 stick) unsalted butter
1 cup (packed) plus 2 tablespoons dark brown sugar, plus additional for sprinkling
1/2 cup whipping cream
3/4 teaspoon vanilla extract
1/4 teaspoon (scant) salt

3 large egg yolks
2 tablespoons all purpose flour
6 large egg whites

Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes; sprinkle with brown sugar. Place on rimmed baking sheet. Melt butter in heavy medium saucepan over medium heat; add 1 cup brown sugar, cream, vanilla, and salt; stir until sugar dissolves. Cool slightly. Pour 1/2 cup caramel into small bowl; reserve for sauce.

Add egg yolks and flour to remaining caramel in saucepan; whisk constantly over medium heat until mixture thickens, about 3 minutes. Cool 15 minutes. Using electric mixer, beat egg whites in large bowl until foamy, then gradually beat in 2 tablespoons brown sugar until whites are stiff but not dry. Fold 1/3 of whites into caramel mixture in saucepan. Fold caramel mixture into whites until incorporated. Divide mixture among prepared dishes. Sprinkle lightly with brown sugar. Bake until soufflés are puffed and golden brown, about 11 minutes. Serve immediately with reserved caramel sauce.