|Eating In America|
|by Richard De Rochemont|
The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good.
1 - 10 of 253 for kraft caramel turtles
Combine crumbs and ... 10 minutes. Melt caramels with milk in ... minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Serves 10 to 12.
Melt caramels with 1/4 cup ... layer; spread evenly. Bake until cake is slightly dry to touch (15-20 minutes). Cool. Refrigerate until firm. Cut and serve.
Melt caramels, butter, and ... chips. Pour remaining batter over all. Bake 15 more minutes until cake is done (may have to bake longer - test for doneness).
Melt caramels and milk over ... Spoon out on the greased wax paper. Chill. Melt paraffin wax and chocolate chips. Dip each piece in chocolate and chill.
Place pecans in ... sheet. Place 1 caramel on top of ... Remove from oven and swirl with knife to cover all of caramel. Let set until chocolate hardens.
Combine caramels and 1/3 cup ... caramel and milk mixture over. Top with remaining cake mixture. Bake 15-18 minutes more. Cool, then refrigerate until set.
Mix first 3 ... Cool slightly. Unwrap caramels and mix with ... remaining of cake batter on top. Return to oven and bake at 350 degrees for 18-20 minutes.
Melt caramels with water and ... over low heat. Dip turtles in chocolate mixture and place on buttered wax paper. Refrigerate for a few minutes and serve.
Preheat oven to ... heavy saucepan, melt caramels with milk over ... Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
(13 x 9 ... each cake with chocolate frosting. Melt caramels with evaporated milk. Pour over cakes. Optional - sprinkle with chopped walnuts. It's the best!
top of page