CARAMEL PIE
Steps:
- In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
- Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
ALMOND CRèME CARAMEL
This recipe for almond crème caramel gives the classic French baked custard a nutty twist - an elegant dessert to end your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden. Immediately remove from heat; set aside.
- In medium bowl, stir eggs with whisk until foamy. Add vanilla, almond extract, condensed milk and evaporated milk; stir with whisk. Stir in chopped almonds. Pour mixture over sugar in cake pan.
- Cover with foil; place pan in large shallow roasting pan. Place roasting pan in oven; add 1 inch hot water to roasting pan.
- Bake 55 minutes or until knife inserted in center comes out clean. Remove cake pan from water; place on cooling rack. Remove foil. Cool 30 minutes. Run knife or rubber spatula around edge of custard to loosen. Place serving plate upside down over pan; turn plate and pan over. Let stand 1 minute so syrup drizzles over custard. Remove pan. Sprinkle custard with sliced almonds.
Nutrition Facts : Calories 250, Carbohydrate 44 g, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
ALMOND CARAMEL CORN
While it's delicious any time of the year, homemade almond and caramel corn are welcomed as a special gift or treat during the holidays.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h50m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
- Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
- Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 90 mg
LUSCIOUS ALMOND CARAMEL PIE
Number Of Ingredients 12
Steps:
- Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crustlined pan. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven.Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours.In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece. Store in refrigerator.Nutrition Per Serving: Calories 590 Protein 109 Carbohydrate 49g Fat 40g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE CARAMEL NUT PIE
It is VERY rich but VERY good. It is always one of the first pies to go at functions!
Provided by Dayna James
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
- To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
- Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
- To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
- To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 72.8 g, Cholesterol 149.5 mg, Fat 52.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 29.6 g, Sodium 518.4 mg, Sugar 54.3 g
TOASTED ALMOND CARAMELS
Preparing these caramels never fails to put me in the holiday spirit. Later, when I'm passing them around, that cheerful feeling becomes contagious. -Mae Ondracek, Pahrump, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Line an 8-in. square dish with foil; butter the foil with 1 teaspoon butter. Set aside. , In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes., Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; stir in vanilla and almonds. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Using foil, lift caramel out of pan. Discard foil; cut caramel into squares. Wrap individually in waxed paper or foil; twist ends.
Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CARAMEL PIE
This is truly decadent. I do not let my kids eat as much as they want of this, but once they're not looking I allow myself to indulge.
Provided by Mirj2338
Categories Pie
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- In a small bowl, combine butter, 2 teaspoons flour, almond paste, and eggs at medium speed until well blended (Mixture will not be smooth).
- Spoon mixture evenly into the crust lined pan.
- Bake at 400 degrees F.
- for 17 to 20 minutes or until filling is set and light golden brown.
- Remove from oven.
- Reserve 1/3 cup of the caramel topping.
- In a small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour.
- Stir in almonds.
- Carefully spoon over filling in pie pan.
- Return to oven.
- Bake an additional 9 to 12 minutes or until golden brown.
- Cool on wire rack 30 minutes.
- Refrigerate 2 to 3 hours.
- In a large bowl, beat whipping cream and powdered sugar until stiff peaks form.
- Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.
- Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece.
- Store in refrigerator.
Nutrition Facts : Calories 502.7, Fat 31.8, SaturatedFat 11.2, Cholesterol 87.5, Sodium 250.1, Carbohydrate 50.7, Fiber 3.3, Sugar 10.9, Protein 7.9
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