f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
Combine ice, milk, coffee, 2 tablespoons caramel topping, vanilla extract, and sucralose sweetener in a blender. Pulse until ice is crushed to a smooth and thick consistency. Pour into a mug or tall glass; decorate with whipped topping. Drizzle 1 tablespoon caramel syrup on top.
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.
Add these ingredients to blender -.
1 cup of ice.
1/2 cup of milk.
1/2 cup of double strength coffee.
2 tablespoons sugar.
2 tablespoons caramel
Blend well.
Pour half into tall glass.
Top with whipped cream.
Drizzle with caramel.
Enjoy!
In warm water, dissolve sugar and coffee packet. Allow to cool in refrigerator. Add ice, milk, coffee, and ice cream in blender and process on high - you may have to stop periodically and stir as the mixture is cold and may not have enough liquid to keep it going. If a stronger coffee flavor is desired, you may add instant coffee granules to the warm(or hot) water. You can also experiment by varying the amounts of milk and ice cream. I plan to try different flavors by using a regular coffee packet and the flavored coffee creamers like ...
teco #230) with the cooled Recipe #479020.
Fill the donuts
lended. Add 2 tablespoons of caramel topping to the remaining 1
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
an.
Get your buttermilk caramel sauce ingredients ready so the
Stir coconut milk until it is uniformly smooth. Pour 1/2 cup portions into paper cups or a muffin tin. Freeze until solid, about 4 hours or overnight.
Place a single 1/2 cup portion of frozen coconut milk in the container of a blender. Add cold brew concentrate, ice cubes, sugar, and salt. (Keep the remaining portions of coconut milk in the freezer for other frappes.)
Blend until smooth and creamy.
Pour into a glass, top with whipped cream. Drizzle chocolate and caramel ice cream toppings over the whipped cream.
Brew coffee according to your coffee machines directions.
Blend ingredients in blender, longer as necessary for larger pieces of ice.
Blend in coffee once brewed.
Pour into glasses.
Top with whipped cream and caramel drizzle.
Serve.
Pour root beer into an ice cube tray, adding water to fill the tray as needed.
Freeze until solid, 2 to 3 hours.
Combine frozen root beer, milk, chocolate syrup, caramel syrup, instant coffee, vanilla extract, and sweetener in a blender; blend until smooth.
Drizzle caramel against the side of the inside of a clear glass.
Blend together all ingredients.
Pour into clear glass and serve.