|Cooking School: Provence|
|by K DK Publishing|
Take a trip to the kitchens of Provence without taking a plane! This unique cookbook shows how you can create the spirit of Provence in your own home.
Results 1 - 10 of 43 for caramel dessert
Result Page: 1
Place unopened can of sweetened condensed milk in a pan covered with water and a lid and boil for 3 hours. Cool the can and place in the freezer. To ...
For pastry: In ... Bake at 375°F for 50 minutes or until top is golden brown. Remove from oven. Sprinkle with pecans, then drizzle with caramel topping.
Just before serving, ... individual plates. Heat caramel topping according to ... apples in warm caramel sauce and then in chopped peanuts. Yield 6 servings.
Put caramels in small glass ... chunks. Stir the chopped salted nuts into the caramel mixture until they are well coated. (They are almost like taffy apples.)
Preheat oven to ... low heat, melt caramels with Eagle Brand ... mixture and reserved crumb mixture. Bake 20 minutes or until set. Serve warm with ice cream.
Before serving cut ... on platter. Heat caramel ice cream sauce ... Place peanuts in bowl. To serve: Dip apples in warm caramel sauce then in chopped nuts.
Mix one German ... Melt 16 ounces caramels in 1/2 cup ... and rest of batter and bake 30 minutes at 350 degrees. If you like, serve with whipped topping.
Drain pineapple, reserving syrup. Melt caramels with 1/3 cup ... mixture; drizzle over sauce. Garnish with additional coconut, if desired. Yield: 8 servings.
Just before serving, ... individual plates. Heat caramel topping according to ... peanuts in small bowl. Dip apples in caramel, then in peanuts. Serves 6.
Fry tortillas in ... combination of sugar and cinnamon. Melt caramels with orange juice over low heat, stirring ... Serve with tortillas. Makes 2 dozen.
Result Page: 1
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