A2ZRecipes.net

Good morning and welcome to a special Friday issue of A to Z Recipes newsletter. Yes, I know I don't usually do issues on Fridays any more. But, I have been off from the real job and I wanted to do a little something special for a very important contributor (and pal). So, today's issue is all about CARAMEL. A key player in the production of this publication is Fancy who lives in Aurora, Nebraska. She offers those delightful tidbits in the Food For Thought section of each issue. She has also started giving us a daily "mish mash" in the a2z QT discussion forum. She loves caramel so I thought, why not? And, today's Food For Thought, is one she wrote herself! I must admit, it was sort of tricked out of her, lol. I believe Angelique in Texas must have read my mind since she posted a caramel recipe in the QT just today. If you are one of the few folks who does not like caramel, well... sorry. But, if you enjoy the ooey gooey taste of it, you are in luck.

Just a reminder:
There are so many states and countries which are still not represented in the monthly theme topic of Regional Recipes - Food From Home. I would love to list your state or country in it, so please get your recipes to me soon. You can read all about it and find the special email link in the Monthly Theme, Recipe Submissions section of this issue. We will be collecting them the remainder of this month, but don't let the calendar fool you... June will be here before you know it!

I hope you enjoy today's issue (yes, there are more types of recipes here than desserts!). We'll meet up here again on Sunday. Heck, visit the QT and we could meet up now! Take good care and we'll see you Sunday, God willing.

The Bell

Shared by Angelique, TX

Just up the road from my home is a field, with two horses in it. From a distance, each looks like every other horse. But if you stop your car, or are walking by, you will notice something quite amazing. 

Looking into the eyes of one horse will disclose that he is blind. His owner has chosen not to have him put down, but has made a good home for him. This alone is amazing. 

If nearby and listening, you will hear the sound of a bell. Looking around for the source of the sound, you will see that it comes from the smaller horse in the field. Attached to her bridle is a small bell. It lets her blind friend know where she is, so he can follow her. 

As you stand and watch these two friends, you'll see how she is always checking on him, and that he will listen for her bell and then slowly walk to where she is, trusting that she will not lead him astray. When she returns to the shelter of the barn each evening, she stops occasionally and looks back, making sure her friend isn't too far behind to hear the bell. 

Like the owners of these two horses, God does not throw us away just because we are not perfect or because we have problems or challenges. He watches over us and even brings others into our lives to help us when we are in need. 

Sometimes we are the blind horse being guided by the little ringing bell of those who God places in our lives. Other times we are the guide horse, helping others see. 

Good friends are like this.........You don't always see them, but you know they are always there. Please listen for my bell and I'll try to remember to listen for yours.

How Making Caramel Works

From clear: When the sugar water mixture begins to boil it starts out as clear.

To pale amber: The mixture will thicken and change color. This could take as long as 40 minutes.

Then dark amber: The mixture very quickly turns from pale to dark amber. When this occurs, remove the pan from the heat and quickly transfer it to the water bath for 10 seconds to stop the cooking. (To clean the pan later, add some water and return it to the heat to soften the caramel.)


Basic Caramel Making Tips

Caramel is very hot and can cause dangerous burns if you're not careful. 

Have everything ready before you start. If you go hunting for your cream just as your sugar starts to color, the caramel will quickly cross the line from brown to burned. 

Use a wooden spoon or spatula for stirring. The best of heat-resistant rubber and plastic utensils have been known to melt in hot caramel. 

Use an unlined, tall metal pot or pan, preferably heavy stainless steel or cast iron. 

Keep a container of ice water handy. If you accidentally spill hot caramel on your hand, immediately plunge it into the ice water to stop the burn. 

Warm the cream if used in the recipe. Cold cream may cause the caramel to seize or clump-up. 

Pour the liquid into the pot through a strainer inverted over the pot to prevent splatters. 

Wear oven mitts to protect your hands from the rising steam. 

If the recipe says to place caramel in the refrigerator (only 15-30 minutes, no more) to harden, I prefer using the freezer, instead. Too long in the fridge can make sugar begin to weep (because the fridge is a moist environment). The freezer has less humidity, which prevents sticky candy. Place the candy in it for about 5 minutes. 

When it comes to inherently sticky stuff, I like to use lightly oiled aluminum foil. (Not olive oil! Yuck!). When using waxed paper, often a waxy film is lifted from the paper onto the finished product. I'm thinking of sticky buns baked on wax paper. I would never expect them to lift clean off, especially the gooey butter, sugar, cinnamon stuff on top that drips down. 

Also, I'd suggest careful measuring, and an accurate candy thermometer, PROPERLY USED! 


Want Easy?

Eagle Brand has some different ways to make caramel with sweetened condensed milk. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods. 

OVEN METHOD: Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 1/2 hours or until thick and caramel colored. 

STOVETOP METHOD: Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. 

MICROWAVE METHOD: Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.


Cleaning Up!

After making caramel, the real task begins: how to clean the pot or other containers and utensils used, that are covered from head to toe with hardened sugar syrup ? 

Caramel can leave a real mess in a pan. The key to remember is that after cleaning, the pot and utensils must be absolutely spotless, otherwise it can't be used for your next candy making project. The remaining sugar crystals will cause crystallization when you make your next batch, ruining it.

To clean: For a large pot, soak it in hot soapy water, and do the same for the utensils. When the caramel dissolves (you may have to periodically add more hot water), you can clean it. If it doesn't, place on stovetop, filled with water and bring to a gentle boil for 5 to 10 minutes to loosen the caramel.

Source: Excerpted from Baking 911 School


A Great, Basic Caramel Sauce Recipe

1 cup granulated sugar
1/3 cup water
3/4 cup cream

Combine sugar and water in medium saucepan. Place over medium-high heat. Stir with a silicon spatula or wooden spoon until sugar is dissolved. Wipe down sides of saucepan with a wet pastry brush (make sure the brush is heatproof). Let sugar syrup cook for 5-10 minutes without stirring. Carefully watch that no particular spot begins to brown to early. To prevent this, you might occasionally swirl the saucepan and wipe down the sides with a wet brush again. DO NOT reuse spatula or spoon. It is necessary to keep unmelted sugar granules out of sauce.

Once the sauce turns a rich amber color (around 365° F if you're using a candy thermometer), remove pan from heat. Using a clean wooden spoon or silicon spatula, carefully stir in 3/4 cup cream. Mixture will sizzle and rise in the pot. Return to stove and cook gently over low flame for another 3-5 minutes, stirring continually until sauce is completely smooth and a rich caramel color.

Let cool to room temperature before using. Spoon over desserts or use for dipping apple slices. Store in refrigerator and reheat in microwave or a bowl of warm water as needed.

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~Maggie~

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Three Guys

Shared by Lou, FL

Three guys -- a Canadian farmer, Osama bin Laden, and an American 
engineer -- are walking together one day. They come across an antique 
lamp and a Genie pops out of it. "I will give each of you one wish", says 
the Genie. 

The Canadian says, "I am a farmer, my dad was a farmer, and my son 
will also farm. I want the land to be forever fertile in Canada." Pooooof! 
With the blink of the Genie's eye, the land in Canada was forever made 
fertile for farming. 

Osama Bin Ladin was amazed, so he said, "I want a wall around 
Afghanistan, Iraq and Iran so that no infidels, most particularly Jews or 
Americans, can come into our precious Islamic state." Pooooof! Again, 
with the blink of the Genie's eye, there was a huge wall around those 
countries. 

The American engineer says, "Before I make a wish, I am very curious. 
Please tell me more about this wall." 

The Genie explains, "Well, it's about 5000 feet high, 500 feet thick and 
completely surrounds the country. Nothing can get in or out -- it's virtually 
impenetrable." 

The engineer says, "Fill it with water." 


Mirror, Mirror...

Shared by Angelique, TX

Mirror, mirror on the wall,
Do you have to tell it all?
Where do you get the glaring right
To make my clothes look just too tight?
I think I'm fine but I can see
you won't co-operate with me;
The way you let the shadows play,
You'd think my hair was getting grey
What's that, you say? A double chin?
No, that's the way the light comes in;
If you persist in peering so,
You'll confiscate my facial glow, 
And then if you're not hanging straight, 
You'll tell me next I'm gaining weight; 
I'm really quite upset with you,
For giving this distorted view;
I hate you being smug and wise...
O, look what's happened to my thighs!
I warn you now, O mirrored wall, 
Since we're not on speaking terms at all, 
If I look like this in my new jeans, 
You'll find yourself in smithereens!!


Modern Toolbox

Shared by Larry, Ontario, Canada

Hammer - In ancient times a hammer was used to inflict pain on ones 
enemies. Modern hammers are used to inflict pain on oneself. 

Screwdriver - The drink ordered at the local bar after you call in a 
professional repairman to undo the $500 in damage you did while trying 
to change out a light socket with your handy screwdriver. 

Phillips Screwdriver - The bar drink that you order when the damage 
estimate is over $1,000. Contains twice the vodka. 

Pliers - A device used to extend your reach the necessary few inches 
when you drop a one-of-a-kind screw down behind the new wall it took 
you two weeks to install. 

Multi-Pliers - Contain a handy assortment of sharp and dangerous tools. 
Best left in its leather sheath and worn on a homeowners belt to 
increase testosterone levels. 

Electronic Stud Finder - An annoying device that never goes off when 
you point it at yourself. 

Halogen Light - A worklight that lights up your backyard with the 
incandescence of a football stadium, causing you to cast a heavy shadow 
over the area you're working on so that you need to use a flashlight 
anyway. 

Cordless Drill - A device that lessens your chance of electrocution 90% 
over a standard plug-in tool. 

Cordless Telephone - The handyman's 911. 

Air Compressor - A mechanical device similar in principal to harnessing 
the power of your mother-in-laws nagging complaints and using the 
resulting airflow to blast old paint off the side of the house. 

Chainsaw - Allows you to cut your way out of the shed that you 
accidentally built completely around yourself. 

Vise Grips - A pair of helping hands that doesn't critique the job 
you're doing or offer advice.

SOUR CREAM APPLE SQUARES WITH CARAMEL FROSTING

~Submitted by Treva, Eastern TN

Yield: 12 to 16 squares

2 cups all-purpose flour 
2 cups brown sugar, packed 
1/2 cup butter, softened 
1 cup walnuts, chopped 
1 to 2 teaspoons ground cinnamon 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup sour cream 
1 teaspoon vanilla 
1 egg 
2 cups Granny Smith apples, peeled and finely chopped
Caramel frosting (see below)

Preheat oven to 350 degrees F.

In a large bowl combine flour, brown sugar, and butter. Beat at low speed until crumbly. Stir in nuts.

Press 2 & 3/4 cups of crumb mixture into bottom of ungreased 9 x 13 x 2-inch baking pan.

To remaining mixture add cinnamon, baking soda, salt, sour cream, vanilla, and egg. Mix well. Stir in apples. Spoon evenly over base.

Bake for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cut into squares, spread caramel frosting atop squares while hot, and serve warm with whipped cream or ice cream. 

Caramel Frosting: 
1/3 cup butter 
1/2 cup dark brown sugar 
3 tablespoons milk 
1/2 teaspoon vanilla 
1 & 1/2 cups confectioners' sugar 

Melt butter; add sugar and a dash of salt. Stir until combined, add milk, and bring to a boil. Remove to a small mixing bowl and let cool for 10 minutes. Then add vanilla and confectioners' sugar until spreading consistency. Spread on hot squares.


FANNIE MAE CARAMELS

~Submitted by Treva, Eastern TN

2 Cups. light corn syrup
1(14oz) can sweetened condensed milk
1 & 1/2 Cup. milk
1 Cup. whipping cream
1 Cup. butter
4 Cup. sugar
2 tsp. vanilla
2 Cups. nuts (walnuts)
Tempered dipping chocolate if preferred or wax paper cut into rectangles

Butter a 9 X 13 baking pan. In heavy 6 quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer. Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.


CHOCOLATE CARAMEL PIE

~Submitted by Treva, Eastern TN

Crust:
1/2 cup (1 stick) soft butter
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup confectioner’s sugar
1/4 cup Dutch-process cocoa
1 cup unbleached all-purpose flour
1/2 cup chopped pecans, toasted

Caramel Filling:
2 cups (12 ounces) caramel pieces
1/2 cup heavy cream
1 cup white chocolate

Chocolate Glaze:
1 cup chopped bittersweet chocolate
1/2 cup heavy cream
2 tablespoons corn syrup
1/2 cup chopped pecans, toasted

Crust: In a medium-sized bowl, beat the butter until fluffy. Add the salt, vanilla, sugar and cocoa, and blend until smooth. Add the flour and stir to blend. Finally, add the nuts. The mixture will be dry.

Lightly grease a 9-inch pie pan. Press the crust into the bottom and up the sides of the pan. Bake in a preheated 400 F oven for 15 to 18 minutes, until it’s set. (The dark color makes it hard to tell, but it’s done when you can just begin to smell the chocolate.) Remove the crust from the oven and set it aside to cool.

Filling: In a medium sized saucepan, set over low heat, stir together the caramel, heavy cream and white chocolate until they’re melted and smooth. Pour the filling into the cooled crust and set it aside to firm while making the glaze.

Glaze: Melt the chocolate with the cream and corn syrup over low heat, stirring until smooth. Drizzle the glaze over the filling and sprinkle with the toasted pecans. Refrigerate the pie for 1 hour or more before serving. It’s best served chilled but not cold; remove the pie from the refrigerator about 15-20 minutes before serving.

Yield: 12 servings


WALNUT CARAMEL TRIANGLES

~Submitted by Treva, Eastern TN

This unique walnut and caramel cookie bar is a pretty addition to a cookie collection that is fun to make and eat! Also great for an afternoon brunch or shower.

Servings: Makes 48 triangles
Prep Time: 30 minutes
Cook Time: 15+20 minutes
Total Time: 0 

Ingredients 
2 cups all-purpose flour 
1/2 cup confectioners' sugar 
1 cup cold butter or margarine 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
1/2 cup whipping cream, unwhipped 
1 teaspoon vanilla extract 
1 1/2 cups chopped walnuts 
Chocolate Drizzle 

Instructions 
Preheat oven to 350°F. In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes or until lightly browned around edges. 

In heavy saucepan, combine EAGLE BRAND®, whipping cream and vanilla. Over medium-high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until mixture thickens, 8 to 10 minutes. Stir in walnuts. 

Spread evenly over prepared crust. Bake 20 minutes or until golden brown. Cool. Garnish with Chocolate Drizzle. Chill. Cut into triangles. Store leftovers covered at room temperature.

Notes: Chocolate Drizzle: Melt 1/2 cup semi-sweet chocolate chips with 1 teaspoon shortening. Carefully drizzle chocolate mix over the cookies with a spoon. 


FLAN
(Caramel Custard)

~Submitted by Maggie, TX

This came from the Luby's Cafeteria recipe collection!

Our classic caramel-sauced Mexican custard makes a cool and fitting finale for a Tex-Mex – or any – favorite meal.

Caramel Sauce:
1 ? cups granulated sugar
1 cup water

Custard:
3 1/3 cups milk
7 extra-large eggs
? cup granulated sugar
? tsp vanilla

1. Heat oven to 375°F.

2. For sauce, heat heavy 10” skillet over medium heat. Evenly sprinkle half the sugar into the skillet. As sugar melts, gradually add remaining sugar, stirring constantly, until it turns a rich amber color.

3. Gradually add water, stirring constantly. Bring to a boil. Reduce heat and simmer 5 to 7 minutes, stirring constantly. Remove from heat and cool at room temperature.

4. For custard, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended.

5. Place about 1 ? tbsp sauce in bottom of each of 8 custard cups. Pour ? cup custard mixture into each cup and place in large baking pan. Fill pan with enough water to reach halfway up sides of cups.

6. Bake 35 minutes or until knife inserted in center comes out clean. Refrigerate at least 2 hours.

7. Run small sharp knife around edge of each cup. Holding small serving dish on top, invert cup, shake to loosen custard, and remove cup.

8 Servings


HOT CARAMEL APPLES FROM THE CROCKPOT

~Submitted by Jean, Syracuse, NY

4 large tart apples, cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red-hot candies
4 tablespoons butter or margarine
8 caramels
1/4 teaspoon ground cinnamon
whipped cream, optional 

Peel about 3/4 in. off the top of each apple & scoop out center core. Place in a slow cooker. Fill each center with 2 tablespoons of sugar, three redhots, 1 tablespoon of butter and two caramels. Sprinkle with cinnamon. Pour juice over apples, & cook on low for 4-6 hours until apples are tender. Serve with whipped cream if desired.

Yield: 4 servings. 


CROCKPOT CARAMEL PIE

~Submitted by Jean, Syracuse, NY

2 Cans 14 oz Sweetened condensed milk 
1 graham cracker or baked pie crust 
Whipped Cream (or Cool Whip)
Heath Toffee Bars, chocolate curls 

Pour milk into crock pot and cook on low 6 hours, stirring every 30 minutes or so until milk is the color of caramel. Pour into pie crust and chill in refrigerator for 1-2 hours. When COMPLETELY cool and ready to serve, top each slice w/ whipped cream (or Cool Whip). Garnish w/ chopped Heath Toffee Bars or chocolate curls. 


CARAMEL APPLE PORK CHOPS

~Submitted by Maggie, TX

4 boneless pork chops, 3/4-inch thick
2 tablespoons brown sugar
Salt and black pepper, to taste
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans 

Heat skillet over medium-high heat. Saut? chops, 5-6 minutes, turning occasionally, until both sides are evenly browned. Remove; keep warm. 

In a small bowl, combine brown sugar, salt, pepper, cinnamon and nutmeg. 

Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. 

Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Serving Suggestions
Serve with mashed potatoes and green beans.

Servings: 4
Source: National Pork Board 


CARAMEL APPLE FLATBREAD

~Submitted by Maggie, TX

BREAD:
2 1/4 cup all-purpose flour 
1/2 cups Quaker® oats (quick or old fashioned, uncooked) 
1 tablespoon granulated sugar 
1 1/4-ounce package (about 2 1/4 teaspoons) quick-rising yeast 
1/2 teaspoon ground cinnamon 
1/2 teaspoon salt 
3/4 cup water 
1 tablespoon vegetable oil 
1 egg white 
1 cup unpeeled chopped apple (about 1 large)

TOPPING:
3/4 cup Quaker oats (quick or old fashioned, uncooked) 
2/3 cup firmly packed brown sugar 
1/2 teaspoon ground cinnamon 
3/4 cups reduced-fat sour cream 
1/4 cups chopped pecans or walnuts 

Lightly spray large cookie sheet with cooking spray. 

For bread, combine flour, oats, granulated sugar, yeast, cinnamon and salt in food processor bowl*; pulse machine on-off several times until well mixed. 

In small saucepan, heat water and oil until very warm (120F to 130F.) With motor running, add liquids to flour mixture with egg white. 

Process until dough begins to form a ball; continue processing 1 minute. 

Turn dough out onto lightly floured surface. Knead apples into dough. Pat into 14 x 11-inch rectangle on cookie sheet. Cover with plastic wrap and let rise in warm place 40 minutes or until almost doubled in size. 

Heat oven to 400F.

For topping, combine oats, brown sugar, cinnamon and sour cream in small bowl; mix well. Spread mixture evenly over top of dough; sprinkle with pecans. 

Bake 16 to 18 minutes or until edges are light golden brown. Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes. Cut into squares. Serve warm. 

Notes and cook tips: 

To prevent plastic wrap from sticking to rising dough, spray wrap with cooking spray. 

*To prepare flatbread without a food processor:
Combine 2 cups flour, oats, granulated sugar, yeast, cinnamon and salt in large bowl. Heat water and oil as above. Add to flour mixture. Stir, gradually adding enough additional flour as needed to make a soft dough that pulls away from sides of bowl. Proceed as directed above. 

Variation: Substitute chocolate for caramel.

Makes 16 servings

Source: Quaker


CARAMEL FUDGE CHEESECAKE

~Submitted by Maggie, TX

1 Package fudge brownie mix (8" square pan size) 
1 Package (14 ounces) caramels 
1/4 cup evaporated milk 
1 1/4 cups coarsely chopped pecans 
2 packages (8 ounces each) cream cheese, softened 
1/2 cup sugar 
2 eggs 
2 squares (1 ounce each) semisweet chocolate, melted 
2 squares (1 ounce each) unsweetened chocolate, melted 

Prepare brownie batter according to the package directions. Spread into a greased 9" springform pan. Bake at 350F for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350°F for 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator.

Yield: 12 servings.

Source: Quick Cooking Magazine


CARAMEL PECAN PIE

~Submitted by Maggie, TX

1 baked 9 inch pastry pie shell, cooled

FOR THE FILLING:
1 1/3 cups (15 oz can) Eagle Brand Sweetened Condensed milk 
1/2 cup light brown sugar, firmly packed 
Pinch of salt
1/2 cup coarsely chopped pecan nutmeats

FOR THE TOPPING:
1 cup Borden's Heavy Cream
1/4 cup sifted confectioners' sugar
Toasted coconut

TO PREPARE THE FILLING:
In top of double boiler, mix together milk, brown sugar, and salt. Cook over rapidly boiling water, stirring often, until thickened. Remove from heat.

Stir in half the nutmeats. Turn filling into pie shell. Sprinkle remaining nutmeats on filling. Cool to room temperature.

TO PREPARE THE TOPPING:
In small mixing bowl, whip cream until stiff. Fold in confectioner's sugar. Pile on top of filling. Garnish with coconut. Chill.

Makes one 9-inch pie, or 7-8 servings

Source: Eagle Brand


CARAMEL NUT LOGS

~Submitted by Maggie, TX

Filling:
1/2 cup butter 
1 (7-ounce) jar marshmallow creme 
4 1/2 to 5 cups powdered sugar 

Coating:
1 (14-ounce) package caramels, unwrapped 
2 Tbsp. butter 
2 Tbsp. Half and Half 
2 cups chopped salted peanuts, cashews or pecans 

Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes). Stir until well mixed.

Stir in 4 1/2 cups powdered sugar; mix well. Knead up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny. Divide mixture into 6 equal parts.

Shape each part into a 5x1-inch log. Wrap each log into plastic food wrap. Place logs onto ungreased small cookie sheet. Freeze until firm (at least 2 hours or overnight).

Line another cookie sheet with waxed paper. Set aside. Place chopped nuts on separate sheet of waxed paper. Set aside.

Place caramels, 2 Tbsp. butter and half and half in 2-quart saucepan. Cook over medium heat, stirring often, until caramels are melted and smooth. Reduce heat to low to keep caramel mixture warm.

Remove logs from freezer; unwrap. Dip one frozen log into warm caramel mixture using tongs or two-pronged meat fork; turn to coat. Remove log; allow excess caramel mixture to drip back into pan.

Place on nut-covered waxed paper. Lifting the waxed paper, roll the logs to coat with some nuts. If needed, use hands to press into caramel log. Set log on same cookie sheet to cool. Repeat with remaining logs. 

Refrigerate 1 hour; wrap each log in plastic food warp. Store refrigerated. Cut log into 12 slices. 

HIGH ALTITUDE: No adjustment needed. 

Decorating tip: Place 1/4 cup semi-sweet chocolate chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until melted and smooth (10 to 30 seconds). Drizzle over logs.

Makes 6 dozen logs.


BILL GRANGER'S CARAMEL CHICKEN

~Submitted by Maggie, TX

8 chicken thigh fillets, skinless, chopped in half
1 tbsp vegetable oil
1 red onion, sliced 
3 garlic cloves, sliced
55 ml (2 fl oz) dark soy sauce
110 g (4 oz) brown sugar
55 ml (2 fl oz) Thai fish sauce
steamed rice, to serve
steamed green vegetables, to serve

Place the chicken and oil in a bowl and toss to combine. 

Heat a large frying pan over a high heat until hot. 

Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken. 

Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. 

Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine. 

Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. 

Increase the heat to high, add the sugar and stir to combine.

Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.

Add the fish sauce and stir to combine. 

Place in a serving dish and serve with steamed rice and green vegetables.

Servings: 4

Source: Bill Granger from Full on Food (BBC)


CARAMEL-FILLED CHOCOLATE COOKIES

~Submitted by Maggie, TX

These yummy chocolate cookies have a tasty caramel surprise inside. With pecans on top and a contrasting white chocolate drizzle, these cookies are almost too pretty to eat!

Prep time: 45 minutes
Baking time: 7 to 10 minutes 

You Will Need:
1 cup butter (no substitutes), softened
1 cup plus 1 tablespoon granulated sugar, divided
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 1/4 cups chopped pecans, divided
1 package (13 ounces) Rollo candies
4 ounces white chocolate baking squares, melted

What to Do:
1. Heat oven to 375°F. Grease 2 large cookie sheets; set aside. 

2. Combine butter, 1 cup granulated sugar and the brown sugar in a mixing bowl. Beat on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to butter mixture, beating just until combined. Stir in 1/2 cup pecans. 

3. Combine the remaining 1 tablespoon sugar and 3/4 cup pecans in a small bowl. Shape a tablespoonful of dough around each candy, forming a ball. Dip half of each ball in sugar-nut mixture. Place nut side up 2 inches apart on prepared cookie sheets. 

4. Bake 7 to 10 minutes, until tops are slightly cracked. Cool on cookie sheets 3 minutes. Transfer with a spatula to wire racks and cool completely. Drizzle with melted white chocolate.

Makes: about 5 dozen 

Source: Reader's Digest

CARAMEL-APPLE CAKE

~Submitted by Maggie, TX

Batter: 
2 c unbleached flour
1 3/4 c brown sugar, packed
4 tsps cinnamon
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 c light margarine, melted
2 tsps pure vanilla extract
1 c egg whites, slightly beaten
2 c apples, peeled and sliced 

Topping: 
1 1/2 c powdered sugar, sifted 
1/4 c brown sugar, packed 
1 tsp pure vanilla extract 
3/4 c light margarine, softened
4 tsps fat-free milk 

Preheat oven at 350. Prepare a 12-cup fluted pan with cooking spray and flour; set aside.

To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, salt, baking powder, and baking soda in a mixing bowl.

In another mixing bowl, combine 3/4 cup margarine, two teaspoons vanilla extract, egg whites, and apples.

Mix dry ingredients with wet ingredients just until moistened.

Pour batter into prepared pan. Bake for 45 minutes. Then cool upright for 30 minutes; invert onto serving plate.

Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla extract, and milk. Immediately spoon over cooled cake.

12 servings
Nutritional Analysis per serving (12 servings total) 
Calories 337 Total Fat 7 g 
%CFF 18 % Cholesterol 0 mg 
Protein 4 g Sodium 27 mg 
Carbohydrates 66 g Fiber 1.5 g

Source: Adapted from Over 200 Ways To Use Your Bundt Pans


CARAMEL SWEET POTATO CASSEROLE

~Submitted by Maggie, TX

1 Lg Egg White
1/2 C Evaporated Skim Milk
3 C Sweet Potatoes, Mashed -- cooked -- (about 4 med)
1/2 C Dates -- pitted, chopped
2 Tbsp Maple Syrup

In med. mixing bowl, whip together egg white and evaporated skim milk.

Add yams; stir till smooth. Add dates to mixture and mix well.

Spoon mixture into a 1 1/2 qt casserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a 350 deg. F. oven for 25 to 30 min. or until hot.

NOTES : Adapted to fat-free from original recipe.

Serves 6
Cal. 188.9
Fat 0.4 g
Carbs 43.6 g
Protein 4.5 g
Sodium 102 mg
Dietary Fiber 4.8 g
CFF 1.7%

Source: Better Homes and Gardens - December 1993


CARAMEL BAKED PEARS

~Submitted by Maggie, TX

1/3 cup firmly packed brown sugar
1/4 cup water
2 tsp. margarine 2 medium pears
2 Tbsp. vanilla low-fat yogurt
2 tsp. sliced almonds, toasted 

Combine first 3 ingredients in a small saucepan.

Bring to a boil, and cook 3 minutes or until slightly thickened. Remove caramel mixture from heat, and set aside. Peel and core pears, and cut pears in half lengthwise. Arrange pear halves, cut sides up, in an 8" square baking dish, and drizzle caramel mixture over pears. Cover and bake at 350°F for 25 minutes. Uncover and bake 25 minutes or until tender. Place pear halves in each of 2 dessert dishes; spoon 2 tablespoons of caramel mixture evenly over pears. Top each serving with 1 tablespoon yogurt and 1 teaspoon almonds.

Serves 2.
Nutrition Information per Serving 
calories: 250; total fat: 6; sat fat: 1; protein: 2; fiber: 4; sodium: 59; carbs: 51; ww points: 5

Source: 3 Fat Chicks on a Diet

CARAMEL CRUNCH POPCORN

~Submitted by Maggie, TX

In this recipe, a little caramel flavor goes a long way. Although the serving size is small, there's plenty of satisfying sweet taste and crunchy texture. This recipe makes a big batch and can be stored in an airtight container and kept for about 1 week. 

Number of Servings: 24 
Serving Size: 1/2 cup 

Ingredients 
12 cups plain air-popped popcorn (about 1 cup unpopped)
1 cup granulated sugar 
10 Tbsp stick margarine
1/3 cup light corn syrup
1 tsp vanilla extract

Preparation Instructions 
1 Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.

2 In a medium nonstick skillet, combine the sugar, margarine, and syrup. Bring to a boil over medium heat, stirring constantly, about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes; do not overcook or the caramel will brown and burn! Remove from the heat and slowly stir in the vanilla.

3 Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-sized pieces.

Exchanges Per Serving
1 Carbohydrate
1 Fat

Nutrition Information
Amount per serving
Calories 109
Calories From Fat 44
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 63 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 12 g
Protein 0 g 

Source: The American Diabetes Association

FRENCH TOAST BAKED IN CARAMEL-PECAN SAUCE

~Submitted by Maggie, TX

4 eggs, beaten
3/4 C. half-and-half
2 T. brown sugar
1 t. vanilla extract
4 thick slices French bread

Sauce:
1/4 C. butter 
1/4 C. brown sugar
1/4 C. honey
1/4 C. maple syrup
1/4 C. chopped pecans

Combine the eggs, half-and-half, brown sugar and vanilla extract in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with other half of egg mixture. Refrigerate, covered, overnight.

Melt the butter in a 9 x 13 inch baking dish and stir in the brown sugar, honey, maple syrup and pecans. Add the soaked bread slices. Bake at 350°F. for 30 to 35 minutes until puffed and brown. Serve immediately.

Serves 2 - 3.


PEARS IN CARAMEL SAUCE

~Submitted by Maggie, TX

2 tablespoons room temperature sweet butter
2 tablespoons packed brown sugar
generous pinch of cinnamon
1 Comice or Anjou pear
1 navel orange halved

Preheat oven to 350 degrees F.

Blend together butter, brown sugar and cinnamon in a small bowl and set aside.

Cut pear in half and remove core and cut off stem and blossom end. Do not peel the pear.

Place each pear half cored side up on a large square of doubled heavy duty foil. Scoop up 1/2 of the butter sugar mixture and form into a ball and press into pear cavity.

Gather foil up around pear and squeeze juice from 1 orange half over pear. Close foil around pear. Repeat with other half.

Place wrapped pears on a baking sheet and bake until very soft, about 1 hour. Remove pear from foil and place on plate, drizzle with caramel sauce.

May serve topped with fresh whipped cream.

Serves 2.

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