ORANGE CARAMEL ICE CREAM SAUCE
We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.
Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE-VANILLA PASTRY CREAM
Use this recipe when making our Berry Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes.
- Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated.
- With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
CARAMEL ICE CREAM SAUCE
In Reno, Nevada, Julee Wall berg stirs up this delightful dessert sauce on the stovetop. With its smooth texture and yummy taste from brown sugar, it's terrific drizzled over ice cream.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 96 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
BEST EVER CARAMEL APPLE CRISP
When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy.
Provided by St Matthew First Graders
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F (175 degree C).
- In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
- In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
- Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Nutrition Facts : Calories 502.2 calories, Carbohydrate 80.8 g, Cholesterol 46.3 mg, Fat 19.5 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 208.3 mg, Sugar 57.9 g
CARAMEL PASTRY CREAM
Steps:
- Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days.
PASTRY CRISPS WITH VANILLA ICE CREAM AND ORANGE CARAMEL SAUCE
Categories Liqueur Dessert Bake Quick & Easy Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.
- While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel. Remove the skillet from the heat and add the water carefully with the chopped zest. Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is warm.
- Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.
CRISPY TORTILLAS WITH CARAMEL HONEY SAUCE AND VANILLA ICE CREAM
Steps:
- Cut tortillas into thin triangles not equilateral, more like a spike shape. In a deep pot, bring oil up to 350 degrees F and add tortillas and fry until golden brown. Remove with spider, place on a towel and sprinkle with granulated sugar.
- In a saucepan add butter and whisk in brown sugar: do not boil. Add honey and continue stirring for approximately 4 to 5 minutes.
- Scoop ice cream onto serving plates, spike with tortillas and spoon sauce on top. Garnish with mint and confectioners sugar
CARAMEL-APPLE CRISP
Yummy warm apple dessert. If desired, serve with whipped cream and additional caramel topping.
Provided by Kinza
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
- Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
- Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 469 calories, Carbohydrate 82 g, Cholesterol 40.9 mg, Fat 16.5 g, Fiber 6.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 211.6 mg, Sugar 40 g
CARAMEL-ORANGE SAUCE
Yield Makes about 1 1/3 cups
Number Of Ingredients 4
Steps:
- Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Remove from heat. Whisk in liqueur. (Can be made 2 days ahead. Cover sauce and refrigerate. Stir over low heat to rewarm before serving.)
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