reased 9\" springform pan.
Caramel Mocha Filling In a large bowl
aker:
Prepare espresso. Place caramel sauce, cocoa powder and sea
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
ith 1/4 cup Salted Caramel Sauce. Top with half of
In a small dutch oven, combine sweetened condensed milk, caramel topping, and chocolate syrup.
Stirring constantly, cook over medium-low heat about 8 minutes or until mixture is well blended and hot.
Add coffee; stir until blended.
Serve hot.
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.
MOCHA PANNA COTTA:
Lightly coat
teco #230) with the cooled Recipe #479020.
Fill the donuts
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
an.
Get your buttermilk caramel sauce ingredients ready so the
Beat sugar, margarine, vanilla and egg in a medium bowl until light and fluffy.
Stir in remaining ingredients except caramel icing.
Cover and refrigerate 1 hour, until chilled.
Heat oven to 375\u00b0.
Roll dough 1/8-inch thick on lightly floured surface.
Cut into cookies.
Bake on greased cookie sheet until brown.
Make sure the coffee is double-strength. you can double to amount of coffee to make it double-strength or use a french press.
Combine all the ingredients in the blender until smooth.
Top with Whip cream & additional caramel syrup if desired & for that authentic starbucks look.
If you want a mocha frappuccino, Instead of 3 tbsp of caramel, use 3 tbsp of Hershey's chocolate syrup.
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
o air dry.
Gingered caramel: The boiled sherry/sugar stuff