utterscotch Schnapps or Caramel Vodka (I prefer the Smirnoff Kissed Caramel vodka). Either will
Drizzle a thin line of caramel sauce and chocolate sauce on the inside of a old-fashioned glass (or short \"rocks\" tumbler). Place in refrigerator to chill.
Combine caramel vodka, Irish cream, chocolate liqueur, amaretto, cream and ice cubes in a cocktail shaker; shake well.
Pour (unstrained) into prepared glass. Serve with a straw.
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.
teco #230) with the cooled Recipe #479020.
Fill the donuts
In a saucepan, bring the apple juice, cinnamon, and caramel syrup to a boil.
Reduce heat, and add vodka.
Let simmer for 5-7 minutes
Serve in a mug.
Top off with whipped cream, another dash of cinnamon, and/or caramel sauce, if you prefer.
Enjoy your hot, relaxing beverage!
** If beverage is too sweet, omit the caramel syrup and have a vodka-apple-cider-sans-caramel instead!
Chill Martini glass with ice and soda water.
Meanwhile mix Vodka, Apple Puckers and Sour Mix in an Iced Shaker, Shake.
Dump out the Ice/Soda water mixture and drizzle caramel in pretty swirls inside of the martini glass.
Strain the Vodka Mixture into the martini glass, drop a cherry into the drink and let it sink.
Drink UP!
an.
Get your buttermilk caramel sauce ingredients ready so the
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
Place the vodka, butterscotch schnapps, and iced tea into a shaker with the ice. Shake until the shaker has a coating of frost on the outside. Use a squeeze bottle to coat the inside of a martini glass with a spiral of caramel. Strain the liquid from the shaker into the glass and serve.
Place milk, vodka, 2 teaspoons caramel sauce, and sea salt in a blender; pulse and add ice cream. Blend just until shake is smooth and thick, adding more ice cream for a thicker shake. Drop pretzels into the shake as the blender is running and blend until smooth.
Drizzle remaining 1 teaspoon caramel around the inside of 2 glasses. Pour shake into glasses.
diced tomatoes, parsley, basil and vodka. Bring to a simmer and
Drizzle caramel topping down the inside rim of glass and chill.
In a shaker full of ice add vodka,apple Schnapps and Buttershots shake till your hands become very very cold.
Dip rim into crushed cookies.
Pour into martini glass and add a splash of cream soda.
Chill martini glass.
Drizzle caramel topping down the inside rim of glass and rechill.
In a shaker full of ice add vodka and Buttershots shake till your hands become very very cold.
Pour into martini glass and add a splash of cream soda.