CARAMEL-APPLE CREAM TOPPING
Whip up this creamy topping in no time--hints of apple pie spices make it a perfect match for fall's favorite dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In large bowl, beat whipping cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form.
- Gradually beat in 1/4 cup caramel topping, the brown sugar and apple pie spice, scraping bowl once, until blended and stiff peaks form. Refrigerate until ready to serve. Garnish with additional caramel topping.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 8 g, TransFat 0 g
CARAMEL APPLE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
- In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
- Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.
CARAMEL APPLE LOAF CAKE
A super moist apple cake made in a loaf pan. Drizzle the homemade caramel sauce over the top and serve with a scoop of ice cream, whipped cream, or by itself.
Provided by Yoly
Categories Apple Cake
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
- Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
- Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 30.5 g, Cholesterol 24 mg, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 211.5 mg, Sugar 20.3 g
CREAMY CARAMEL APPLE DIP
I was making another one of my recipes - Caramel Cream Cheese Apple Dip - and I got a little overboard and the caramel went over the plate. I knew I couldn't serve it to my guests that way and I also didn't want to waste cream cheese and caramel, so I put it in my mixer and blended it all together. The result was a rich and creamy apple dip. When you dip the apple pieces in it, it tastes just like a delicious caramel apple!
Provided by Dine Dish
Categories Apple
Time 5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Place both the cream cheese and caramel ice cream topping into your mixer and blend on high until smooth and fluffy.
- Serve with sliced apples.
Nutrition Facts : Calories 269.7, Fat 13.2, SaturatedFat 8.4, Cholesterol 42.1, Sodium 302.7, Carbohydrate 37, Fiber 0.5, Sugar 0.1, Protein 3.7
CARAMEL APPLE CREME BRULEE
Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside., In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla., Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight., If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle remaining 4 tablespoons sugar evenly over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 504 calories, Fat 33g fat (20g saturated fat), Cholesterol 280mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL APPLE BAKE RECIPE BY TASTY
Here's what you need: apples, lemon juice, cinnamon, salt, flour, brown sugar, butter, cinnamon, white sugar, brown sugar, flour
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF (180ºC).
- Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
- In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
- For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
- Sprinkle the topping evenly over the apples.
- Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
- Cool for 10 minutes and serve with a scoop of vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 1 gram, Sugar 58 grams
CARAMEL APPLE CREAM PIE
When I first made this pie for my family, the reactions weren't real words-they were more "Ooh!" and "Mmm!" I created it to enter in a local fair. My goal was an apple pie like no other, and it ended up winning third prize. -Lisa DiNuccio, Boxford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender. , Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. , In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. , Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.
Nutrition Facts : Calories 495 calories, Fat 29g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL APPLE TOPPING
A special pancake-topping treat for kids of all ages! (And you don't have to tell a soul how simple it is to make!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Melt butter in 10-inch skillet over medium heat. Stir in apples.
- Cook about 3 minutes, stirring frequently, until tender. Pour caramel topping over apples. Heat, stirring frequently, until warm.
Nutrition Facts : Calories 65, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1/4 Cup, Sodium 70 mg
CREOLE CREAM CHEESECAKE WITH CARAMEL-APPLE TOPPING
I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market in New Orleans, I was introduced to cheesecake made with Creole Cream Cheese.
Provided by Kelly Fields
Categories Dessert Cheesecake New Orleans Fall Cream Cheese Egg Apple Vanilla Peanut Free Tree Nut Free
Yield Makes 1 (10-inch) cheesecake
Number Of Ingredients 26
Steps:
- Make the crust:
- Make the crust. Preheat the oven to 375°F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, brown sugar, salt, and butter to combine. Pat the mixture into a 10-inch springform pan, pressing the crumbs firmly in an even layer on the bottom and making sure they come at least halfway up the side of the pan. Bake for 7 to 10 minutes, until the crust is fragrant, dry, and toasty. Let cool, then wrap the entire outside of the pan tightly in two layers of foil, all the way to the top.
- Make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the plain cream cheese and sugar on medium-high speed for about 4 minutes, until incredibly smooth and light. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. Add the Creole Cream Cheese and vanilla paste and beat on medium-high speed for about 2 minutes, scraping down the bowl once more. Decrease the speed to medium and beat in the eggs, one at a time, incorporating each one before adding the next. Mix just until the batter is smooth and uniform. Continuing to mix past that point, even though the batter won't look different, only incorporates extra air, which will cause the cheesecake to bubble excessively and the surface to crack as that air tries to escape during the baking process.
- Decrease the oven temperature to 350°F. Pour the batter into the prepared crust and tap the pan gently on the counter a few times to remove any large air bubbles. Place the springform pan in a large baking or roasting pan (just big enough for the springform pan to fit in) and set the pan on the middle rack in the oven. Fill the pan with enough hot water to reach the rim of the springform pan. Bake for about 1 hour, or until the sides of the custard are set and the middle is still just slightly wobbly. Generally, if the entirety of the custard is fully set, your cheesecake is overbaked. Don't panic-it'll still be delicious, and you'll do better next time!
- Let the cheesecake cool in the water until it is about room temperature. (You don't want to have to try to grab the pan out of hot water if you can help it.) However, if you're worried that your cheesecake might be slightly overbaked, you'll want to pull it out rather quickly, and let it cool at room temperature. Refrigerate for at least 3 hours before slicing. The cake can be refrigerated, covered, for up to 4 days.
- Make the topping:
- In a large heavy-bottomed sauté pan, heat the butter until melted. Stir in the granulated sugar, brown sugar, and honey and let cook until bubbling. Add the apples and toss to coat. Stir in the lemon zest, lemon juice, salt, cinnamon, cardamom, and ginger; stir to combine. Cook for about 4 minutes, or until the apples just start to soften. Remove from the heat, stir in the vanilla, and transfer to a bowl to cool completely before use. The filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.
CARAMEL APPLE ICE CREAM
Apple chunks are cooked in butter with apple cider and apple pie spice, then blended into a rich ice cream mixture. When frozen, swirls of caramel topping are drizzled throughout.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
- Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
- Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.
Nutrition Facts : Calories 241 calories, Carbohydrate 20.1 g, Cholesterol 27.9 mg, Fat 8.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 85.2 mg, Sugar 17.2 g
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