Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts

Sunday, June 14, 2009

Deep Dish Crumb Topped Caramel Apple Pie

I think that I will just let the title of this speak for itself on this one! Remember the stack of recipes that I had talked about before, you know, the ones that you just print off, or rip out of a magazine? Well, this is one of them and the date is 1/03!!! I can't believe that I haven't made it before now!!

Deep Dish Crumb Topped Caramel Apple Pie

Crust:
2 cups pecans, chopped and divided--I used Walnuts
2/3 cups all purpose flour
1 pkg (18 oz) refrigerated sugar cookie dough

Filling:
3 lbs Granny Smith apples, peeled, cored, cut into 1/2 inch thick slices
3/4 cup sugar
1/4 cup all purpose flour
1 tsp cinnamon
8 individually wrapped caramels, unwrapped and quartered

Crumb Topping:
3 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
1 cup butter or margarine, melted
2 tsp vanilla
1 cup confectioner's sugar

Preheat oven to 400 degrees. Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes, cool.

Crust: Coat bottom and inside of 9 inch springform pan with cooking spray. In food processor process 1 cup pecans until finely ground, or finely chop with a knife. At medium -low speed beat flour into dough until combined. Stir in ground pecans. Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust, refrigerate 20 minutes. Reduce oven temp to 350 degrees. Bake crust 15 minutes or until lightly browned.

Filling: Toss apples with sugar, flour, cinnamon and remaining pecans; spoon into pan. Sprinkle with chopped caramels. Cover tightly with foil and bake for 45 minutes.

Crumb Topping: Meanwhile, at low speed combine flour, sugars(except confectioner's sugar) and cinnamon. Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form. Remove pie from oven; uncover. Using hands press tablespoonfuls of crumb mixture together to form large crumbs; place over filling, covering the entire surface. Bake, uncovered, 45 minutes or until lightly browned. Cool on rack, remove sides from pan.

Stir together confectioner's sugar and 4 tsp. water until smooth. Drizzle over top of pie.
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Thursday, October 30, 2008

Caramel Pound Cake with Caramel Glaze


If you are a caramel lover and love poundcake too, this is the cake for you! Easy to put together a little over an hour in the oven, easy as....well, cake. I can honestly say that I have never made this cake before now, and I am kicking myself in the behind. I should have made it a long time ago!!
Caramel Pound Cake
1 cup butter, softened
1 cup dark brown sugar, firmly packed (I only had light brown sugar, so I used 2 cups of it)
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1/2 cup oil
5 large eggs
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 tsp vanilla
Beat butter until creamy; add sugar until blended. Add oil until blended. Add eggs 1 at a time beating until yellow disappears. Combine flour, baking powder and salt; add to butter mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla. Beat at low speed just until blended.
Pour batter into a greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool for 10 minutes and remove from pan. Cool completely before drizzling with glaze.
Caramel glaze:
1 pkg (16 oz) light brown sugar
1/2 cup butter
1 can (5oz) evaporated milk (I used 2% milk)
1/8 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
Bring first 4 ingredients to a boil in a medium saucepan. Boil, stirring occasionally for 3 minutes. Remove from heat and add baking powder and vanilla. Mix occasionally while mixture cools and thickens. When it is cooled enough to drizzle, pour on top of cake. It took mine about 15 minutes to get to this thickness.
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Tuesday, March 25, 2008

TWD- Caramel Flan

I have updated this at the bottom...

This weeks recipe was chosen by Steph at A Whisk and a Spoon. I have to admit that I have never made or even tasted Caramel Flan before, so I really didn't know what to expect. I like custard desserts, but I am not sure if I like this one or not. I didn't let it sit in the fridge for the full 4 hours, so I will try it again when it is completely cold.


Next weeks TWD recipe is chosen by the Lemon Tartlette herself, Leigh.


For the Caramel

1/3 cup sugar

3 tbsp water

squirt of fresh lemon juice


For the Flan

1-1/2 cups heavy cream

1-1/4 cups whole milk

3 large eggs

2 large egg yolks

1/2 cup sugar

1 tsp pure vanilla extract


Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9-x-13-inch baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.

Put a metal 8-x-2-inch round cake pan-not a nonstick one-in the oven to heat while you prepare the caramel.


To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.


To Make the Flan: Bring the cream and milk just to a boil.Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won't curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it.

Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-the flan will shimmy out and the caramel sauce will coat the custard.


Yield: 6 to 8 Servings
I have tried this again this afternoon, after it has been in the fridge all night and all day today...I still don't think that I like it. I will probably not make this again. But, I am glad that I had the chance to try it. Or, I would have never known.
Posted by at 22 comments:
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Saturday, December 1, 2007

Millionaire Shortbread Tartletts

I feel like it has been forever since I posted, and once I did start to post..My USB cord wouldn't download my pics from my computer!! I was totally...should I say...not happy. Anyways, after searching all over Knoxville for something that would get my pics up...here I am. November was a crazy month for me, and hopefully December will be just as crazy..only with baking. I love this time of year when you can bake and bake and bake, and it is justified.

I made these tartletts for Thanksgiving, for my in-laws dinner. We only do finger foods on Thanksgiving night, which I am so ready for. Isn't it crazy that when you have finger foods, you can eat like 5 plates full, but if you were eating a regular meal, you would probably only eat 1 plate. I love it! These were a hit, and I was happy with them too. Maybe next time, I will add a layer of chopped pecans before I add the chocolate.

Millionaire Shortbread Tarts:
Crust: borrowed from Tartelette
1 1/2 Cups all-purpose flour
1/2 Cup brown sugar
8 Tbsp butter, room temp

Caramel filling:
1 Can of sweetened condensed milk

Chocolate Ganache:
12 oz semi-sweet chocolate, chopped
8 oz heavy cream

Mix all of the ingredients for the crust until combined. Using your fingertips, put into mini muffin tin, and push the dough in the bottom and up the sides. Bake at 350 degrees for about 8-10 minutes, or until lightly browned.

Do this ahead of time!!
Remove the paper from the sweetened condensed milk and put in a pot of water, making sure that water covers the can at all times....boil for 3 hours. Let cool completely.

To make the ganache:
Place chopped chocolate into a clean and dry glass bowl. Set aside. Place the heavy cream into a small saucepan and heat until warm. Do not bring to a boil! Pour the heavy cream onto the chocolate and let sit for a few seconds. With a whisk, start in the middle of the bowl and start mixing, so that the chocolate will start to melt and incorporate with the heavy cream. This may take a minute or so, but you will start to see a very smooth and glossy chocolate ganache form.

To assemble:
Fill the cooled shells with the caramel and then layer with the chocolate ganache.
Posted by at 8 comments:
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Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts

Sunday, June 14, 2009

Deep Dish Crumb Topped Caramel Apple Pie

I think that I will just let the title of this speak for itself on this one! Remember the stack of recipes that I had talked about before, you know, the ones that you just print off, or rip out of a magazine? Well, this is one of them and the date is 1/03!!! I can't believe that I haven't made it before now!!

Deep Dish Crumb Topped Caramel Apple Pie

Crust:
2 cups pecans, chopped and divided--I used Walnuts
2/3 cups all purpose flour
1 pkg (18 oz) refrigerated sugar cookie dough

Filling:
3 lbs Granny Smith apples, peeled, cored, cut into 1/2 inch thick slices
3/4 cup sugar
1/4 cup all purpose flour
1 tsp cinnamon
8 individually wrapped caramels, unwrapped and quartered

Crumb Topping:
3 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
1 cup butter or margarine, melted
2 tsp vanilla
1 cup confectioner's sugar

Preheat oven to 400 degrees. Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes, cool.

Crust: Coat bottom and inside of 9 inch springform pan with cooking spray. In food processor process 1 cup pecans until finely ground, or finely chop with a knife. At medium -low speed beat flour into dough until combined. Stir in ground pecans. Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust, refrigerate 20 minutes. Reduce oven temp to 350 degrees. Bake crust 15 minutes or until lightly browned.

Filling: Toss apples with sugar, flour, cinnamon and remaining pecans; spoon into pan. Sprinkle with chopped caramels. Cover tightly with foil and bake for 45 minutes.

Crumb Topping: Meanwhile, at low speed combine flour, sugars(except confectioner's sugar) and cinnamon. Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form. Remove pie from oven; uncover. Using hands press tablespoonfuls of crumb mixture together to form large crumbs; place over filling, covering the entire surface. Bake, uncovered, 45 minutes or until lightly browned. Cool on rack, remove sides from pan.

Stir together confectioner's sugar and 4 tsp. water until smooth. Drizzle over top of pie.
Posted by at 13 comments:
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Thursday, October 30, 2008

Caramel Pound Cake with Caramel Glaze


If you are a caramel lover and love poundcake too, this is the cake for you! Easy to put together a little over an hour in the oven, easy as....well, cake. I can honestly say that I have never made this cake before now, and I am kicking myself in the behind. I should have made it a long time ago!!
Caramel Pound Cake
1 cup butter, softened
1 cup dark brown sugar, firmly packed (I only had light brown sugar, so I used 2 cups of it)
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1/2 cup oil
5 large eggs
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 tsp vanilla
Beat butter until creamy; add sugar until blended. Add oil until blended. Add eggs 1 at a time beating until yellow disappears. Combine flour, baking powder and salt; add to butter mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla. Beat at low speed just until blended.
Pour batter into a greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool for 10 minutes and remove from pan. Cool completely before drizzling with glaze.
Caramel glaze:
1 pkg (16 oz) light brown sugar
1/2 cup butter
1 can (5oz) evaporated milk (I used 2% milk)
1/8 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
Bring first 4 ingredients to a boil in a medium saucepan. Boil, stirring occasionally for 3 minutes. Remove from heat and add baking powder and vanilla. Mix occasionally while mixture cools and thickens. When it is cooled enough to drizzle, pour on top of cake. It took mine about 15 minutes to get to this thickness.
Posted by at 13 comments:
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Tuesday, March 25, 2008

TWD- Caramel Flan

I have updated this at the bottom...

This weeks recipe was chosen by Steph at A Whisk and a Spoon. I have to admit that I have never made or even tasted Caramel Flan before, so I really didn't know what to expect. I like custard desserts, but I am not sure if I like this one or not. I didn't let it sit in the fridge for the full 4 hours, so I will try it again when it is completely cold.


Next weeks TWD recipe is chosen by the Lemon Tartlette herself, Leigh.


For the Caramel

1/3 cup sugar

3 tbsp water

squirt of fresh lemon juice


For the Flan

1-1/2 cups heavy cream

1-1/4 cups whole milk

3 large eggs

2 large egg yolks

1/2 cup sugar

1 tsp pure vanilla extract


Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9-x-13-inch baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.

Put a metal 8-x-2-inch round cake pan-not a nonstick one-in the oven to heat while you prepare the caramel.


To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.


To Make the Flan: Bring the cream and milk just to a boil.Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won't curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it.

Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-the flan will shimmy out and the caramel sauce will coat the custard.


Yield: 6 to 8 Servings
I have tried this again this afternoon, after it has been in the fridge all night and all day today...I still don't think that I like it. I will probably not make this again. But, I am glad that I had the chance to try it. Or, I would have never known.
Posted by at 22 comments:
Labels: , ,

Saturday, December 1, 2007

Millionaire Shortbread Tartletts

I feel like it has been forever since I posted, and once I did start to post..My USB cord wouldn't download my pics from my computer!! I was totally...should I say...not happy. Anyways, after searching all over Knoxville for something that would get my pics up...here I am. November was a crazy month for me, and hopefully December will be just as crazy..only with baking. I love this time of year when you can bake and bake and bake, and it is justified.

I made these tartletts for Thanksgiving, for my in-laws dinner. We only do finger foods on Thanksgiving night, which I am so ready for. Isn't it crazy that when you have finger foods, you can eat like 5 plates full, but if you were eating a regular meal, you would probably only eat 1 plate. I love it! These were a hit, and I was happy with them too. Maybe next time, I will add a layer of chopped pecans before I add the chocolate.

Millionaire Shortbread Tarts:
Crust: borrowed from Tartelette
1 1/2 Cups all-purpose flour
1/2 Cup brown sugar
8 Tbsp butter, room temp

Caramel filling:
1 Can of sweetened condensed milk

Chocolate Ganache:
12 oz semi-sweet chocolate, chopped
8 oz heavy cream

Mix all of the ingredients for the crust until combined. Using your fingertips, put into mini muffin tin, and push the dough in the bottom and up the sides. Bake at 350 degrees for about 8-10 minutes, or until lightly browned.

Do this ahead of time!!
Remove the paper from the sweetened condensed milk and put in a pot of water, making sure that water covers the can at all times....boil for 3 hours. Let cool completely.

To make the ganache:
Place chopped chocolate into a clean and dry glass bowl. Set aside. Place the heavy cream into a small saucepan and heat until warm. Do not bring to a boil! Pour the heavy cream onto the chocolate and let sit for a few seconds. With a whisk, start in the middle of the bowl and start mixing, so that the chocolate will start to melt and incorporate with the heavy cream. This may take a minute or so, but you will start to see a very smooth and glossy chocolate ganache form.

To assemble:
Fill the cooled shells with the caramel and then layer with the chocolate ganache.
Posted by at 8 comments:
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