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2 oz butter
14 oz caramel candy
14 oz of whole peanuts
Preparation:
1. Prepare a plate size 9 x 13 inches. covered with foil .
2. Dissolve the chocolate (10 oz) in a water bath and poured onto the mold surface and also
extended .
3. Then put in the fridge for a few minutes .
4. Then melt marshmallows with a tablespoon of water in a water bath .
5. When the marshmallow is melted add the butter . Allow time for the butter to melt and pour
condensed milk . Cook the mixture until a thick paste without lumps simmer 4 minutes .
6.
7. Pour the mixture over the chocolate and put back in the refrigerator.
8. Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about
4) .
9. Then add peanuts and mix.
10. Pour mixture over marshmallow layer and spread well.
11. Cool a few minutes and then cut into equal rectangles .
1/4 cup finely chopped and lightly roasted pecans for the topping
1 pkg. (14 oz.) Caramels (reserve just a tiny bit to drizzle on the top)
NOTE* You can Substitute 1 Graham Pie Crust for the homemade pecan nut crust, but the pecan
crust is fantastic!
Directions
1 Preheat oven to 350 degreesF (180C)
2 Blend 2 cups nuts in blender until finely ground, using pulsing action.
Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate.
Bake 12 to 15 min. or until lightly browned. (If crust pufs up during baking, gently press down with
back of spoon.) Cool completely.
3 Microwave the caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3
min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
Pour into crust.
Chop remaining nuts; sprinkle over caramel layer.
4 Cook the chocolate, remaining 1/3 cup whipping cream, powdered sugar and vanilla in saucepan
on low heat just until chocolate is completely melted, stirring constantly.
Pour the chocolate over the pie, sprinkle on the finely chopped roasted pecans and drizzle the bit of
caramel you saved. You may need to warm up the carame slightly to drizzle it on.
Refrigerate 2 hours.
6oz butter
Caramel
Chocolate
Shortbread
1. Soften the butter, then cream together butter and sugar until pale. Sieve flour and mix, firstly
with spoon, then with hands until it forms a lump. Grease a baking tin (approx 11 x 7-inch)
then press the shortbread firmly into the tin and smooth the top with the back of a spoon.
2. Bake350 for 20-25 mins until golden brown.
3. Cool in the tin on a cooling rack.
Caramel:
1. Recipe here: (remember to cook for 2 hours to obtain a firm caramel or dulce de leche)
Chocolate
1. Melt the chocolate either over water, or in a microwave for about 1 minute, stirring halfway
through. Spread over the caramel. Cool at room temperature or in a fridge.
Cut the shortbread into 24 pieces (I do 8 x 3). This is easier with the shortbread at room
temperature.
Ingredients:
2 apples
3 tbsp butter
2 tsp sugar
Making scratch caramel sauce can be frustrating as you are getting a feel for it. The sugar can burn.
It can seize up. It
can take a long
time. You can
have some
residual chunks.
Once you get a
feel for the
temperature, the
process, and the
technique, you
will never turn
back.
Start of with your
best heavybottomed, lightcolored pan. I used a non-stick in the photos, but that is not advised. Make sure there is nothing
lingering in it. I always give mine a good wipe with a papertowel, even if it has been freshly scrubbed.
Put in your sugar and put your pan over medium heat.
Now, you wait. Wait until the edges start to melt and get bubbly, or you see some spots in the middle
getting melty. Then using a heat resistant utensil, pull the sugar from the outer edges into the middle.
Dont stir too much or too soon, or you will get this.
I get a bit impatient when I am making caramel. It happens every time. The goal is to stir enough so
that none of it burns, but not enough to create that chunky mess. It is okay though. With a little
patience, and slow stirring, that mess will turn into this.
When the sugar is fully melted and about the color of an old copper penny, reduce the heat to
medium low and quickly add your butter and stir, stir, stir, stir. Remove from the heat and add cup
of heavy cream and stir to combine. Pour the whole thing into a mason jar, or other sturdy glass
bowl, and let cool. Stir in some vanilla if you like it!
Have your ingredients ready, and waiting for you within arms reach. Caramel doesnt wait for
you to go hunting for ingredients.
If the sugar smells burnt at all, start over. Burnt caramel cannot be fixed. One cup of sugar is
fairly cheap. When you start adding butter and cream into the mix, it gets more expensive to
toss. Butter and cream will not fix burnt flavor.
After you pour your caramel sauce into a dish to cool, fill your pan with water and put it back
on the stove over medium heat for about 5-10 minutes. Makes cleanup much easier!
If this takes a few tries to get right, try not to get too frustrated. Sugar is finicky. You can do it!
Cake
2 tablespoons molasses
1 large egg
Preheat oven to 350. Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set
aside. In a mixer, blend butter with brown sugar and molasses at medium speed until combined.
Add in egg and beat till smooth. Add dry ingredients in small batches, alternating with yogurt until all
is blended together. Scrape the batter into a large non-stick baking pan and place on the center rack
of over. Bake for about 20 minutes or until surface springs back easily to touch. Let cool
completely.
Directions:
1.
Peel, Core and chop the apples into small bite size pieces.
2.
In a skillet over medium heat melt the butter. Add the sugar and apples. Sautee until
the apples begin to caramelize. Remove from heat and set aside.
3.
Take 4 tall glasses. Layer 1/4 up of the Greek yogurt in the bottom of each. Sprinkle
some apples on top and drizzle 1/4 cup of the caramel on top of that.
4.
5.