inutes or until warm.
Caramel Pecan Sauce:
Melt butter in
erve warm with Caramel Rum Sauce.
CARAMEL RUM SAUCE:
Combine caramel sauce, cream and
Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with
re golden brown.
For sauce, melt butter in a medium
hiskey.
JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water
Caramel-Whisky Sauce: Combine sugar and water in
o cool.
Prepare the caramel-brandy sauce. Bring whipping cram to
TO MAKE THE BREAD PUDDING:.
In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
ith 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Serve with
Chill.
To make the caramel fudge sauce- combine the brown sugar
Mix cream cheese and powdered sugar together; spread in bottom of tray.
Pour caramel-butterscotch sauce over cream cheese layer. Slice Delicious apples thin and arrange over caramel mixture or slice apples in dish to dip in mixture.
Prepare the cake mix as directed; let cool.
Punch holes in cake with handle of wooden spoon.
Pour the sweetened condensed milk over cake; chill.
Pour over that the caramel butterscotch sauce.
Chill.
Top with Cool Whip, or serve on the side.
inutes before serving
Spoon sauce over just before serving
Cream butter and sugar and add eggs. Add flour, spices, soda, salt and vanilla.
Mix for one minute. Mix in apples and nuts.
Pour into a 9-inch spare pan and bake for 40-45 min at 350*.
For Sauce:.
Melt butter in saucepan; add nuts and cook, stirring over medium-high heat until toasted, about 3 minute.
Add brown sugar and cream and cook, stirring, until sauce boils.
Can be stored in the refrigerator for several days.
an use your favorite caramel recipe or store-bought caramel. If using rum
Mix all ingredients except chocolate chips and caramel sauce. Pat 1/2 or 3/4 in a 9 x 13 pan.
Bake at 350 degrees about 10 minutes.
Spread jar of butterscotch caramel fudge sauce on base, Sprinkle with chocolate chips, them top with remaining dough, crumbled.
Bake at 350 degrees for about 20 minutes.
Chill and cut into bars.
efore serving.
MAKE THE SAUCE:.
Combine the 1 1
Make sauce:
Stir sugar and 1/
owl (to be used for sauce).
Place pan in oven
he pan so that the caramel doesn't burn. Stirring forms