Caramel And Cashew Pull Apart Bread With Coffee Ice Cream Recipes

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CREAMY ICED VANILLA CARAMEL COFFEE



Creamy Iced Vanilla Caramel Coffee image

Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth.

Provided by BamaBelle30

Categories     Beverages

Time 6m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups brewed coffee (cold or room temperature)
1 cup milk
1/3 cup french vanilla non-dairy coffee creamer
1/4 cup caramel ice cream topping
3 cups crushed ice
canned whipped cream (optional)

Steps:

  • Place all ingredients into blender and blend on high until the ice is completely smooth.
  • Pour into four glasses and top with a dollop of whipped cream. Serve immediately.
  • Notes: Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!

Nutrition Facts : Calories 93.1, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 109.7, Carbohydrate 16.4, Fiber 0.2, Protein 2.6

CARAMEL PULL APARTS



Caramel Pull Aparts image

Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.

Provided by Airisaiia

Categories     Bread     Yeast Bread Recipes

Time 35m

Yield 20

Number Of Ingredients 6

1 cup brown sugar
¼ cup butter
1 tablespoon milk
1 teaspoon ground cinnamon
1 cup chopped pecans
3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
  • Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
  • Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.2 g, Cholesterol 6.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 438.3 mg, Sugar 10.4 g

PULL-APART CARAMEL COFFEE CAKE



Pull-Apart Caramel Coffee Cake image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

CARAMEL PULL APARTS



Caramel Pull Aparts image

Make and share this Caramel Pull Aparts recipe from Food.com.

Provided by TishT

Categories     Breads

Time 50m

Yield 1 Bundt Pan, 12 serving(s)

Number Of Ingredients 5

24 frozen white bread dough, thawed but still cold
1 box non-instant butterscotch pudding mix
1/2 cup chopped pecans, , optional
1/2 cup margarine or 1/2 cup butter
1/2 cup brown sugar

Steps:

  • Grease a bundt pan.
  • Cut the rolls in half and roll in each in dry pudding mix.
  • Arrange in pan alternately with nuts.
  • Be sure to stack evenly as possible.
  • Sprinkle remaining pudding mix over the top.
  • Combine the brown sugar and butter together and heat until the butter is melted and syrup is formed.
  • Make sure it is stirred well.
  • Pour the syrup over the rolls.
  • Cover with greased plastic wrap (I use non-stick cooking spray) Let rise until double in size or even with top of bundt pan.
  • Remove wrap and bake at 350 deg.
  • F 30-35 minutes.
  • Cover with foil the last 15 minutes of baking.
  • Immediately invert onto a serving platter.

PULL-APART CARAMEL LOAF



Pull-Apart Caramel Loaf image

Frozen cinnamon rolls give homemade bread a head start. It's finger-licking-good!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 6

Number Of Ingredients 5

6 frozen cinnamon rolls (from 36.5-oz bag)
1/2 cup packed brown sugar
1/4 cup butter or margarine
2 tablespoons light corn syrup
2 tablespoons whipping cream

Steps:

  • Heat oven to 175°F. Place rolls on cutting board. Let stand 10 minutes or until partially thawed.
  • Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring constantly, until butter is melted. Stir in corn syrup and whipping cream. Pour brown sugar mixture into 9x5-inch loaf pan, covering bottom completely.
  • Cut each cinnamon roll in half crosswise. Arrange roll halves randomly over brown sugar mixture in pan. Cover loosely with plastic wrap sprayed with cooking spray. Place pan in oven and turn off heat. Let rise 1 hour 10 minutes to 1 hour 30 minutes or until loaf has at least doubled in size and top of loaf is 1 inch from top of pan. Remove from oven.
  • Heat oven to 350°F. Remove plastic wrap. Bake loaf 25 to 30 minutes or until golden brown. Place heatproof tray or serving plate upside down over pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over loaf; remove pan. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

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