op with half of the Pecan Caramel Filling, spreading evenly to the
For the caramel, mix 1/3 cup water
b>pecan layer using enough to completely cover bottom layer.
Combine caramel
ith 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Serve with
ecans and sprinkle over the caramel mixture.
Put the rest
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.
tir in the butter. Pour caramel mixture over the bottom of
Set aside 2 tablespoons of chopped pecans for garnish.
Mix remaining pecans with caramel.
Spread in baked pastry shell.
Spread cream cheese mixture over that.
Spread with the mousse.
Top with whipped cream.
Garnish with reserved pecans.
Refrigerate before serving for at least 2 hours.
bout 12 min.
until caramel is a little darker color
Place caramel ice cream topping into a
On waxed paper, place pecan halves in pairs 2-inches apart. In a heavy saucepan over medium-low heat, cook and stir the caramels and milk until melted. Pour about 2 teaspoons of caramel mixture over each pair of pecans. Let stand until set. With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container. Yield: about 5 dozen.
ool completely.
For the caramel, combine the sugar and 1
Mix cream cheese and sweetened condensed milk. Mix pecans, butter and coconut in saucepan and cook on medium heat until golden brown. Cool this mixture. Fold in Cool Whip into cream cheese mix. Layer cheese mix, coconut pecan mix; drizzle caramel over this. Then repeat. Freeze pies. Thaw 10 minutes before serving.
inutes. If desired, drizzle with caramel topping and serve with ice
owl, whisk together the flour, pecan meal, sugar, baking powder, salt
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
venly with oat mixture and caramel topping.
Freeze again for
Melt margarine.
Add coconut and pecans; brown lightly.
Set aside to cool.
Combine the softened cream cheese and Eagle Brand milk, using a mixer.
Fold in the Cool Whip.
Put 1/4 of this mixture into each pie shell.
Drizzle 1/4 jar of the caramel topping on each, then sprinkle with 1/4 of the coconut mixture on each pie.
Repeat layers on each pie.
Freezes well.
Serve right from the freezer.
Dot butter in the bottom of a microwave ring mold.
Add brown sugar and corn syrup.
Microwave on High for 2 to 3 minutes or until syrup is formed.
Stir to blend.
Arrange cherry and pecan halves on syrup.
Place biscuits close together in a ring over syrup mixture.
Microwave on Medium-high for 8 to 10 minutes.
Turn dish a half turn halfway through cooking.
Immediately invert onto serving plate leaving dish over cake for several minutes.
Serve warm.
Serves 6 to 8.