ith 1/4 cup Salted Caramel Sauce. Top with half of
combine the coconut water, sugar, caramel sauce, and fish sauce and
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
ool and serve with hot caramel sauce (recipe follows).
To make
Preheat oven to 350\u00b0F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Refrigerate until set.
For caramel layer, in a small heavy
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
for 3-4 mins, until caramel is browned. Remove from heat
teco #230) with the cooled Recipe #479020.
Fill the donuts
ugar is a rich, dark, caramel colour.
Remove from heat
minutes; immediately pour the caramel onto the oiled baking sheet
an.
Get your buttermilk caramel sauce ingredients ready so the
eanwhile, to make the caramelized oranges, heat sugar and 1/4
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
until mixture is a golden caramel color.
Pour into a
cornstarch, 3 eggs and the caramel until smooth. Spread on top
im.
Fill centers with ORANGES CONGO, dividing above mixture evenly
hite parts and rind from oranges and put into a heatproof
nsure even browning.
Pour caramel into a 2-quart ceramic