Salted Caramel No Bake Cookies

My newest favorite.  These are the ticket for fast and delicious!!

Salted Caramel No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1 t. vanilla

4 c. quick oats

3.4 oz. instant butterscotch pudding

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds. Stir in the vanilla.   

Remove from heat and stir in the pudding mix until dissolved.  Add the oats and stir well.  Cool for about 3-5 minutes.

Stir in the toffee chips.  Scoop into cookie balls and drop on to waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

If you want you could also sprinkle with semi sweet chips before you sprinkle the salt.  I think they are best without!!  

Jane says, add coconut.  I need to try that!!!

Caramel Puff Corn

 My friend Linda Murray makes this and shares it often.  Katie makes a version of it that is really gooey and delicious.  If you don't want to get your hands sticky this version is for you.  

Caramel Puff Corn

20 c. puff corn

1 1/2 c. brown sugar

1 c. butter

1/2 c. light corn syrup

1 t. salt

1 T. vanilla

1 t. baking soda

Preheat oven to 200.

Place puff corn in a large roasting pan.  

Combine brown sugar, butter, corn syrup and salt into a 3 qt. saucepan.  Cook of medium heat, stirring occasionally for 8 to 10 minutes or until it comes to a full boil.  Continue to cook stirring occasionally for 5 minutes.  

Remove from heat and stir in vanilla and baking soda.  

Carefully pour over the puff corn.  Stir well and bake for 1 hour, stirring every 15 minutes.

Immediately pour out onto waxed paper.  Cool completely.  Break into bite-sized pieces.  Store in covered container.  

Overnight Creme Brulee French Toast

Overnight Creme Brulee French Toast 
1/2 c. butter
1 c. brown sugar
2 T. corn syrup
12 slices of thick day old bread (Jimmy Johns wheat bread is great or Texas Toast)
6 eggs
1 1/2  to 2 c. cream or milk (but cream is best for creme brulee)
1/4 t. salt
1 t. vanilla
cinnamon

Combine butter, brown sugar and corn syrup in saucepan over medium heat.  Stir occasionally, until sugar is dissolved.  Remove from heat and pour into a sprayed cookie sheet, covering entire pan.  

Place the bread on top of the caramel filling the entire pan.  

Mix together the eggs, cream, salt, vanilla and a few shakes of cinnamon.  Pour over the bread and sprinkle with more cinnamon, cover, and refrigerate about 8 hours.  

Bake uncovered at 350 for 30 minutes.  Remove from oven and dump onto a platter or pan.  Serve with whipped cream.  
 

I make this when we go camping....I only have a little camper oven so this is how I do it.

Spray a 9 x 13 pan.

Pour in the caramel mixture.

Place 6 pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Place 6 more pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Pour over the egg mixture.  

Sprinkle with more cinnamon.

Bake at 350 for 35 to 40 minutes

Sometimes I make more caramel topping to pour over the top.  Especially if I add a 3rd layer of bread.  

Twix Cookies

Twix Cookies

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cup all-purpose flour
1/4 tsp kosher salt
1 tsp vanilla extract
1 package (11oz) Kraft caramel bits ( I make my own)
1 Tbsp heavy whipping cream
1 package (11.5oz) Ghirardelli milk chocolate morsels

In a large mixing bowl, beat butter and powdered sugar for several minutes until well blended. Add in flour, salt and vanilla. Beat for 2-3 minutes until dough starts to form a ball.
Drop dough onto a light floured surface. Using your hands, shape into a log, about the size of a paper towel tube. Wrap in plastic wrap and refrigerate at least 30 minutes.
Slice dough (about 1/5 inch thick) and bake on a parchment paper lined baking sheet. Bake in a 350 degree oven for 11-13 minutes, until edges set and begin lightly browning. Do not overbake.
While cookies are cooling, add caramel and whipping cream to a microwave safe bowl. Microwave for 1 minutes. Stir and heat again for 15-30 seconds. Stir until smooth. Using a small metal scoop, drop about 3/4 Tbsp of caramel into the center of each cookie. It will spread on it own.
Melt milk chocolate in a microwave safe bowl for 1 minute. Stir and heat an additional 15-30 seconds if needed. Frost the tops of each cookie and allow chocolate to set (about 30 minutes). Store in airtight container at room temperature. ENJOY.


 tips....

• Make your shortbread dough ahead of time. Roll it into a tube shape (the size of a paper towel roll). Wrap it up in plastic wrap.  You can actually cut an empty paper towel roll lengthwise, and place plastic wrapped dough inside the tube. Then refrigerate. The paper towel tube helps the dough keep it’s rounded shape.

• Bake the dough while cold.  Makes for a delicious, flaky, crunchy cookie.

• For the caramel, I make my own, use a small metal scoop to place caramel onto the cookie.

• Use a good quality chocolate!

• Allow your cookies to set up at room temperature. The fridge causes the caramel to harden too much, and the chocolate may bloom/discolor.  

• Store in an airtight container at room temp. ENJOY

Christmas = Caramel Cravings

Here is my handout from a class I taught recently with my favorite Caramel Recipes.  

CHRISTMAS = CARAMEL CRAVINGS   

Much faster…..but just as tasty as one of my old time favorites. 

7 MINUTE CARAMELS

Combine in a 2 quart bowl:

1/4 c. butter

1/2 c. sugar

1/2 c. brown sugar

1/2 c. light corn syrup

1/2 c. sweetened condensed milk

Microwave on high for 2:22 minutes 3 times stirring every 2:22 minutes, for a total of about 7 minutes. Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap individually in waxed paper. 

OR

14 MINUTE CARAMELS = a double batch (TO USE THE WHOLE CAN OF SWEETENED CONDENSED MILK AND TO HAVE TWICE AS MANY CARAMELS!!)  Use a 4 qt. bowl – double all the ingredients – Microwave 3:33 minutes 4 times stirring every 3:33 minutes, for a total of about 14 minutes. – Pour into a buttered 9x13 glass pan. 

HINTS:  To test the caramels to see if they have cooked enough – pour a spoonful of caramel into a cup of ice water. 

When cutting caramels use a plastic knife or kitchen shears. 

GIFT IDEAS – wrap in waxed paper and toss into a lunch sack or wrap in TP rolls or make a paper plate basket. 

ADDITIONAL USES ….

NO MESS CARAMEL APPLES ….. Cut an apple in half, core it and hollow it making a nice sized cavity, pour the caramel into this cavity, when caramel has set up, cut into slices and serve.....

TURTLES ..... Pecans, caramel and chocolate

PRETZEL STICKS …. dip in caramel and drizzle or dip in chocolate

6 MINUTE CARAMEL SAUCE

1/4 c. butter

1/2.c. sugar

1/2 c. brown sugar

1/2. c. light corn syrup

1 can sweetened condensed milk, divided

Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well. Microwave for 2 minutes 3 times stirring every 2 minutes, for a total of 6 minutes. Stir in remaining sweetened condensed milk. If sauce is too thick stir in water 1 T. at a time until desired consistency. Microwave for 20 to 30 seconds at serving time.  Pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!  It is great on just about anything!!!

GIFT IDEA – Pour into canning jars and you have an instant gift. 

CARAMEL APPLE NAUCHOS 

Spread sliced apples on plate.  Drizzle with caramel sauce.  Sprinkle with mini chocolate chips. 

HINT:  soak apples in salt/water OR pineapple juice/water solution to prevent them from turning brown. 

SALTED CARAMEL CHEESECAKE

1/2 c. butter, divided in half

1/2 c. sugar

1/2 c. brown sugar

1/2 c. light corn syrup

14 oz. sweetened condensed milk, divided

1 1/2 c. Club Cracker crumbs or Graham Cracker crumbs (I prefer Club)

16 oz. cream cheese

3 eggs

1 t. vanilla

1/2 c. sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, corn syrup and 1/2 c. sweetened condensed milk.  Microwave on high for 2:22 minutes 3 times stirring every 2:22 minutes for a total of about 7 minutes.

Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk.  Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.

Wrap outside of a 10 inch springform pan with 2 layers of aluminum foil.   In the springform pan mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of pan forming a crust.

Add cream cheese to the mixer bowl (along with the caramel) and beat on high for 1 minute.

Add eggs, vanilla and sour cream and beat on high for 1 minute.

Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.

Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.

Refrigerate for at least 4 hours (chill overnight for best flavor). Remove from springform pan to serving platter.  Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.

CARAMEL POPCORN

1 c. unpopped popcorn, popped

1 c. light corn syrup

1 c. butter

1 c. brown sugar

1 c. sugar

Cook in saucepan, stirring occasionally and boil for 1 minute.  Remove from heat.

Stir in:  1 t. vanilla

Pour over popped popcorn.  Stir and enjoy!

CARMELLOW CORN.........AKA: KARL MALONE CORN

1/2 c. butter or margarine

1/2 c. brown sugar

3 c. miniature marshmallows

2 qt. popped popcorn

nuts, optional

In 2 qt. bowl, microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.  FAST, EASY, and GOOD!!!

Caramel Microwave Popcorn

Years ago I gave this recipe to my friend, Sherri Walton.  She made it for our Family Home Evening Treat tonight and I got the recipe back.....

Caramel Microwave Popcorn
Place 4 quarts of popped popcorn in a large paper grocery sack.
1 cube butter
1/4 c. karo
1/2 c. brown sugar
1/2 t. salt
Microwave on High for 2 minutes. Stir.  Microwave 2 more minutes.
Add: 1/4 t. vanilla & 1/4 t. baking soda
Stir. Pour over popcorn in paper sack.  Shake.  Microwave for 1 1/2 minutes.  Shake.  Microwave 1 1/2 minutes more.  Shake.  Microwave 30 seconds more.

Favorite Recipes of 2013......

Our new favorite fruit tray.....Steve built us a nifty stand to build our palm tree on....it turned out pretty cool!!

This recipe was featured in the South Slope Newsletter the week following Aunt Vera's funeral... submitted by Linda Blaylock. This was a favorite recipe of our sweet sister Vera Benge. Much more scrumptious than a box cake!
Stretch Cake
In a large sauce pan, bring to a boil and mix by hand:
1/2 c. butter or margarine
1 c. water

1/2 c. oil
3 1/2 T. cocoa
Remove from heat and add:
2 c.sugar
2 eggs, stirring constantly
1 t. baking soda
Stir in:
1/2 c.buttermilk
1 t. vanilla
2 c. flour
You may want to use a hand mixer to help mix the flour in.  Pour into a 9x13 or 15x10 pan, depending on how thick you want the cake to be.

Bake at 350 °F for 20-25 minutes.
Frosting
Bring to boil:
1/2 c. Margarine or butter 

3 1/2 T. cocoa
1/3 can of evaporated milk or 6 T. milk
Add all at once:
1 box powdered sugar (1 lb. or about 4 cups)

1 t. vanilla
Add nuts if desired.  Keep warm until cake is out of oven and frost immediately. Basically, pour the frosting over the cake.

I found this one on facebook....You can't go wrong with chocolate and coconut!!  I keep these formed in cookie dough balls in the freezer.....ready to bake anytime.....YuMmY!!!
Almond Joy Cookies
1 c. butter
1 1/2 c.sugar
1 1/2 c. brown sugar
4 eggs
1 T. vanilla
4 1/2 c. flour
2 t. baking soda
1 t. salt
5 c. chocolate chips
2 c. sweetened coconut
2 c. chopped almonds
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto lightly sprayed cookie sheets.
Bake at 375 for 8 to 10 minutes. Cool on baking sheet for 5 minutes before moving to a cooling rack.

Jake brought me this recipe to make for his 16th birthday!! We have been making it ever since!! Thanks Jake!!
CHOCOLATE ECLAIR CAKE
Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Filling:
8 oz. cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 c. milk
Topping:
8 oz. cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce ( I used my Choice Chocolate Topping Recipe)

Preheat oven to 400. Lightly spray the bottom of a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 25 to 30 minutes or until golden brown. Remove from oven and let cool, don't touch or push bubbles down.
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.

This online recipe is especially delicious and is another way to use the Cruising Caramel Sauce recipe found below.
Holy Cow Cake
Chocolate Cake Mix, baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.

I got this recipe at the East Valley RS Activity,  shared by Autum & Analyn John. These are very tasty!!
Honey Lime Enchiladas
1/3 c. honey
1 T. chili powder
1/3 c. lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 c. green enchilada sauce, divided
6 c. grated Monterey Jack Cheese, divided
10 8” flour tortillas
1 c. fat free half & half
Whisk together in large bowl: honey, chili powder, lime & garlic. Add the chicken and stir to coat. Cover the bowl with plastic wrap and marinate in fridge for at least 1 hour. Remove the chicken from the marinade and place in large bowl. Save the marinade and set aside for later.
Spray a 9x13 baking dish and spread ½ cup of enchilada sauce over the bottom.
Add to marinated chicken, 5 cups of grated cheese and stir together. Spoon about ¾ c. of the chicken/cheese mixture down the center of each tortilla. Roll up tortillas and place seam side down in baking dish.
In the bowl with marinade, add remaining enchilada sauce, and half & half, whisk together. Pour over enchiladas and sprinkle with 1 cup of grated cheese .
Bake at 350 until cheese has melted and the top is lightly brown, about 30 minutes.

This recipe is my own creation. I also use this dough recipe for pizza crust. It makes enough dough for a cookie sheet and a half sized cookie sheet. I sprayed the pans. Patted out the dough and baked it at 375 for 10 minutes. Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil oregano, salt & pepper for my sauce. Sprinkled with cheese and canadian bacon and basil. Baked 15 more minutes. And the tomato lovers garnished it will fresh sliced tomatoes.  I froze pureed tomatoes and minced herbs so I could make this all winter too.
TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.) I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed. Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed. Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes. In bowl, combine spread ingredients. Serve with bread.

This is my remake of an online recipe.
Homestyle Chicken Noodle Soup........for a crowd (about 1 1/2 gallon)
1 Gallon water or chicken broth
3 to 4 T. chicken bouillon
1 c. chopped onion or 1/2 c. dried
11/2 c. chopped carrots
1 1/2 c. chopped celery
2 t. granulated garlic
1 t. thyme flakes (I say cut this in half, or even eliminate it)
1 to 2 t. salt
1 t. pepper
1/2 c. chicken gravy mix
2 - 3 T. parsley flakes
3 - 4 c. shredded cooked chicken
16 oz. homestyle country egg noodles (can use homemade egg noodles)
Place all ingredients in a roaster oven or crockpot, depending on how much you need to make. Once the noodles are done turn the heat down to lowest setting. If you will be cooking it for a long time you might want to wait to add the noodles, so they don't go mushy.

Tonya Keene shared this recipe with me. These are so delicious!
Keebler Cracker Cookies
1 c. sliced toasted almonds
1 sleeve Keebler Club Crackers (original)
Place crackers in a single layer on a foil lined cookie sheet.
1/2 c. butter
1/2 c. sugar
1 t. vanilla
Melt the butter and add the sugar. Cook on medium heat until it boils, then cook for 2 minutes stirring constantly. Remove from heat and stir in vanilla. Pour mixture over the crackers and smooth out so all crackers are covered. Sprinkle with toasted almonds. Bake at 350 for 8 minutes or until golden in color. Remove from oven and move to cooling racks to cool. YUMMY!!!

Pie Making 101 tips & recipe shared by Diane Beagley (The Pie Lady).....I've made more pies this year than the rest of my life....this recipe was life changing.
Diane says, there are 2 things people do wrong when making pie crust.
#1 they use TOO much flour
#2 they over mix the crust - the only mixer you need is your hands!!

Roll your dough directly on your counter. Pat your hand in flour and then spread that flour over your counter. Pat your hand in flour and rub it on your rolling pin. That is ALL the flour you need until you turn your dough and then you will flour your counter and rolling pin one more time.
Always roll your rolling pin forward and back. Never side ways, never at an angle as the pressure is different and then the dough will not be the same thickness.

Once dough is rolled out fold in half and then half again. Transfer dough to your pie tin.

For a single crust pie = turn pie tin upside down and form the dough over the outside of the pan. Trim any excess dough with the back of a butter knife. Prick the bottom with a fork all over. Bake. Cool and place another pie tin over the crust and turn over....now the crust is inside the pan. You can stack these in your freezer for later use.

To tell if your pie is done = pinch the pie pan between your thumb and index finger. Gently shake pan side to side. If the crust is done it will release from the pan and spin. It will only spin if it is done and only while it is hot from the oven. This even works on a double crust filled pie.

For a double crust pie you form the dough in the bottom of the pie tin.....DO NOT prick it as the filling will run out. Do not over fill the pie. The filling should be level with the top unless you are using fresh fruit that will cook down. Once you have rolled out the top crust you can use cookie cutters to cut out vent holes or fold the crust and clip it with scissors. Rub the edge of the bottom crust with water. Then place top crust on top of the filling. Trim excess dough with the back of a butter knife. To crimp the edges....hold left index finger against pan...with right thumb gently lift the crust while pinching dough between thumb and index finger and twisting the dough. OR simply press edges together with a fork to seal crust edges.

Double crust pies are best if brushed with milk and sprinkled with sugar prior to baking.

If your double crust filled pie is frozen when baking it will take 15 to 25 minutes more to bake.

Diane said to bake pies on the bottom shelf of your oven.....this way the tops don't get too brown. 

BASIC PIE CRUST  -  enough for 1 (2 crust) Pie

1 rounded c. flour

1/2 t. salt

1/2 c. butter flavored Crisco (or butter or margarine or shortening or lard)

Mix together with fingers till fine and crumbly.

Add:  1/4 c. water

Mix with hands just until dough forms.  

Roll out with very little flour directly on the counter.  Fold and place in pie tin and unfold and pat dough into place.  Fill with filling.  Roll out top crust and place over filling.  Cut slits in top crust.  Brush with milk.  Sprinkle with sugar.  Bake at 375 for 1 hour.  

*Can freeze them before baking for later use.  Add 15 to 20 minutes more for baking a frozen pie.    

Single crust pie = form over the outside of pie tin, poke with fork, bake at 375 for 10 to 12 minutes.  

I came home from our cruise in January and figured out how to adapt the 6 Minute Caramels recipe to duplicate the caramel sauce from our evening caramel sundaes. I've been making this all year!!
Cruising Caramel Sauce....
1/4 c. butter
1/2.c. sugar
1/2 c. brown sugar
1/2. c. light corn syrup
1 can sweetened condensed milk, divided
Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well. **Microwave for 2 minutes. Stir. Repeat from ** two more times (3 total or 6 minutes). Stir in remaining sweetened condensed milk. If sauce is too thick stir in water 1 T. at a time until desired consistency. Microwave for 20 to 30 seconds at serving time and pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!

That's it....2013 is over......HaPpY 2014!!!

Crock Pot Caramel

Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! 

Caramel Brownies

Rich chewy brownies full of gooey caramel, chocolate chips and nuts.

Caramel Brownies
2 c. sugar
3/4 c. cocoa
1 c. canola oil
4 Eggs
1/4 c. milk
1-1/2 c. flour
1 t.salt
1 t. baking powder
1 c. (6 ounces) semisweet chocolate chips
1 c. chopped walnuts, divided
14 ounces caramels
1 can (14 ounces) sweetened condensed milk
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Holy Cow Cake

Holy Cow Cake
Chocolate Cake Mix, baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.

Apple Upside Down Cake

http://www.kingarthurflour.com/recipes/apple-upside-down-cake-recipe

or step by step photos     

http://www.kingarthurflour.com/blog/2011/09/11/apple-upside-down-cake-decidedly-decadent/

Apple Upside Down Cake
topping
2 medium apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup or maple syrup
cake
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 large apple, peeled and finely chopped
3/4 cup chopped pecans or walnuts, optional

1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.

2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.

3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.

4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.

5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.

6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed

7) Mix the flour with the baking soda, and stir it into the batter.

8) Add the chopped apple and nuts, and mix until just blended.

9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.

10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.

Colossal Caramel Apple Trifle

Colossal Caramel Apple Trifle
1 package yellow cake mix (regular size)
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
Recipe By tasteofhome.com

Bread Pudding with Caramel Cream Sauce.....

Bread Pudding with Caramel Cream Sauce
10 oz loaf of day-old French bread, crumbled
4 c. milk
2 c. sugar
8 T. butter, melted
4 eggs
2 t. vanilla
1 t. cinnamon
1 t. nutmeg
Combine all ingredients in a large bowl. Pour into buttered 9×13 dish. Place in cold oven and turn on to 350 degrees. Bake for 1 hour and 15 minutes or until top is golden brown. Serve warm with sauce.
Caramel Cream Sauce
½ c. sugar
½ c. brown sugar
2 T. flour
1 c. whipping cream
¼ c. butter
2 T. vanilla
Combine sugar, brown sugar, flour, and whipping cream in saucepan. Bring to a boil. Remove from heat and add butter and vanilla. Pour over each serving of bread pudding.

Snickers Caramel Apple Salad

Snickers Caramel Apple Salad
4 to 6 regular size Snickers Candy Bars
4 to 6 apples
5.1 oz. Vanilla Instant Pudding mix
1/2 c. milk
16 oz. Cool Whip
1/2 c. caramel ice cream topping (Yes, my homemade version works here too)
Chop candy bars & apples into bite size pieces.
Whisk vanilla pudding mix, milk & cool whip together until well combined.
Stir apples & candy bar pieces into pudding mixture.
Place in a large bowl & drizzle with caramel topping
Chill for at least 1 hour before serving.

Caramel Bundt Cake

I'm thinking this could fit right in there with my other caramel addiction items....must try soon!!!

Caramel Bundt Cake
3 cups all purpose flour
1 1/2 teaspoons Calumet baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon vanilla
1 cup buttermilk
1 CARAMEL SAUCE
1 cup packed light brown sugar
1/2 cup condensed milk
2 teaspoons corn syrup
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into tablespoon-size pieces
1 teaspoon vanilla

Preheat oven to 350°. Generously grease a 10-cup Bundt pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.
Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.
To make the caramel sauce: Combine brown sugar, condensed milk, corn syrup, and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.
Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour desired amount over cake. Transfer any remaining sauce to a container, and store in refrigerator.

Cruising Caramel Sauce.....

Since we got home from our cruise...I have made 3 batches of this.....yes we are still addicted to our evening Caramel Sundaes!!  Yes....I have adapted this recipe one more time!!!

Cruising Caramel Sauce....aka: 6 Minute Caramel Sauce
1/4 c. butter
1/2.c. sugar
1/2 c. brown sugar
1/2. c. light corn syrup
1 can sweetened condensed milk, divided

Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well.  **Microwave for 2 minutes.  Stir.  Repeat from ** two more times (3 total or 6 minutes).  Stir in remaining sweetened condensed milk.  If sauce is too thick stir in water 1 T. at a time until desired consistency.  Microwave for 20 to 30 seconds at serving time and pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!

Salted Caramel Cheesecake

SALTED CARAMEL CHEESECAKE

Aug 9, 2012

• Justin requested a caramel cheesecake for his birthday. It's hard to find good caramels and he doesn't like anything too sweet; so,I made my own recipe. It was a hit. I have also made it with graham crackers instead of the Club crackers, but I prefer the Club crackers. Lately I have sprinkled course Kosher Salt over the top, the perfect finish touch. Now we call it Salted Caramel Cheesecake. Hope you enjoy it too!

SALTED CARAMEL CHEESECAKE

1/2 cup butter, divided in half
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Karo Light Corn Syrup
14 ounces Borden's Sweetened Condensed Milk, divided
1 1/2 cups Club Cracker crumbs
16 ounces Philadelphia Cream Cheese
3 eggs
1 tsp pure vanilla
1/2 cup sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, Karo and 1/2 c. sweetened condensed milk. Microwave on high for 7 minutes, stirring twice.
Mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of a 10 inch springform pan.
Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk. Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.
Add cream cheese to the mixer bowl and beat on high for 1 minute.
Add eggs, vanilla and sour cream and beat on high for 1 minute.
Wrap outside of springform pan with 2 layers of aluminum foil. Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.
Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.
Remove springform pan and place in refrigerator until serving time (chill overnight for best flavor). Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.

Microwave Caramels.....aka: 6 or 7 Minute Caramels

Well I think I may have just found MY FAVORITE RECIPE for 2011!!!!
Are you ready for this????
5 ingredients and 6 or 7 minutes and you have the most delicious CARAMELS you have ever tasted!!!
If you love caramels like I do.....you won't want to miss out on this recipe.
I think Lacey will love this as much as I do!!   She has been asking to make caramels for a couple of months now, but we just haven't found an hour to make them.  In 15 minutes I made 2 batches of these!!

Here is the link to this recipe:
www.food.com/recipe/microwave-caramels-367414
There are lots of reviews with more ways to use this recipe so you may want to check it out!!

Microwave Caramels (7 Minute Caramels) or DOUBLE the recipe (14 Minute Caramels)
Combine in a 2 quart bowl (or larger):
1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light Karo corn syrup
1/2 c. sweetened condensed milk
Microwave on high for 6 minutes - stirring every 2 minutes.
Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap in waxed paper.
Store in air tight container.

NOTE:  when it says to microwave for 2 minutes.....I always push 2:22 instead of 2:00.....it is just what I do....  for the double batch = 3:33 minutes 4 times stirring every 3:33.

 Nov. 8, 2012
Today, I found this nifty idea on Facebook, for no mess caramel apples that I think this recipe would work great for....
Cut an apple in half, core it and hollow it making a nice sized cavity, pour the caramel into this cavity, when caramel has set up, cut into slices and serve.....

I also developed a Salted Caramel Cheesecake recipe using this recipe as part of the cheesecake.  It is a huge hit at my house.

Also today while teaching a Gifts from the Kitchen class I was sharing this recipe and a lady there asked if I thought this recipe could work to make turtles.....I am fairly certain that it would.....now I want to try it out.

One more tip for you.....my friend, was making these and she didn't have an 8x8 pan and so she decided to double the recipe to fill her 9x13 pan.  Well she didn't think about the fact that you would need to increase the cooking time.  Her caramels still tasted great but you had to lick them off the waxed paper.   Everytime I make these I end up making 2 batches because I want to use up the whole can of sweetened condensed milk.....So.....I think I am going to have to play with this recipe a little more, because it would be nice to double it and be done a little faster.

As you can see.....I use this recipe a lot........and.......I sure do love this recipe!!!  It just might be my favorite 2 years in a row!!!

April 26, 2013
Well I was making these last week and forgot and dumped in the whole can of sweetened condensed milk....so I had to double the recipe.   They turned out great!!!  I microwaved them about 3:33 then stirred them and did that 4 times (for a total of about 14 minutes).  I did drop some in a cup of cold water to test them just to make sure.  I am so happy to know I can do this and they will turn out!!!