an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
ompletely.
Drizzle with Caramel frosting.
Caramel Frosting:
Bring first
Bake as directed on the box in a 9 x 13-inch pan.
Let cool slightly and poke holes in the top of the cake with a pencil or wooden spoon.
Mix caramel sauce and condensed milk
and dribble over cake.
Let stand for 1 hour.
Frost with Cool Whip and sprinkle with crushed candy bars.
Refrigerate.
irections for sauce:
This recipe makes enough sauce for about
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
teco #230) with the cooled Recipe #479020.
Fill the donuts
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
hiny. You use whatever works best in your pans.
In
Dumped apple topping into glass bread loaf dish. Add cinnamon, splenda, and chopped pecans. Add sugar free caramel syrup and Almond extract.
Dump the crust on top of your apples. I decoratively arranged pecan halves on top and drizzled with Cinnabliss caramel sauce on top. Bake at 350 degrees for 30 minutes. Cover with aluminum foil and bake for an additional 15-30 minutes. This recipe is best eaten warm. The crust can be somewhat soggy if chilled or cooled. Add a scoop of sugar free or low carb ice cream for an ala mode affect.
op with a spatula as best you can.
Toss the
ith 1/4 cup Salted Caramel Sauce. Top with half of
nto tin.
Then pour Caramel and Walnut Topping over uncooked
ith a little whipped cream (recipe follows) or cinnamon on top
br>Whip cream cheese and caramel sauce with a mixer on
rownies to cool slightly; drizzle caramel topping on top of warm
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"
o air dry.
Gingered caramel: The boiled sherry/sugar stuff
Mix in a mixing bowl, blend cream cheese and milk; fold in the whipped topping.
Spread half into pie crust.
Drizzle with half of the caramel topping.
Combine coconut and pecans; sprinkle half over the caramel.
Repeat layers.
Chill or freeze until serving. This is a convenient recipe for serving a crowd.
The recipe can be doubled as well as made ahead of time and stored in the freezer.
oak inches
MAKE THE CARAMEL TOPPING:
Line a large