In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
Toast pecans and coconut in oven until light brown.
Mix cream cheese and Cool Whip together and pour into crust.
Pour pecans and coconut over pie and top off with as much caramel as you like.
I like to heat the caramel just a bit in the
eavy).
Remove lid from caramel topping and microwave for 30
teco #230) with the cooled Recipe #479020.
Fill the donuts
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
Mix butter and water into pound cake mix as directed.
Pour into a greased 5\" x 9\" pan and bake in the center of a 350\u00b0 oven for 40 minutes.
Remove and let cool completely.
While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
Once the cake is cool, frost completely with the caramel icing.
Scatter peanuts and chocolate chips on top.
Drizzle the remaining 1/4 C caramel sauce over entire cake.
Serve and enjoy!
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
ith 1/4 cup Salted Caramel Sauce. Top with half of
o air dry.
Gingered caramel: The boiled sherry/sugar stuff
its.
Measure in your simple syrup. I like about 1
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
eeded.
To make the caramel almonds, tip the almonds into
br>Spread 1/4 cup caramel topping onto the cooled crust
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
cup pudding, 1 tablespoon caramel sauce, and 1/4 cup