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Results 71 - 80 of 101 for raisin caramels
About 1 1/2 hours before serving: Cut buttered bread slices into 1/2 inch squares. Butter double boiler top. Spread brown sugar evenly in ...
Grease 13"x9" pan or tube pan, line with rolls, cover with remaining ingredients. Cover and let rise 8 hours in refrigerator. Bake at 325 ...
Take the butter out of ... rice and the raisins. Stir everything together gently. ... for 30 minutes. When cool serve either plain or with cream.
74. CARAMEL ROLLS
Grease 9 x 13 pan. ... bread dough. Sprinkle raisins on top. Tear second loaf ... refrigerator. Let stand 20 minutes at room temperature before baking.
Grease inside of top of ... salt, vanilla, and raisins. Pour over bread cubes. ... This dish may be prepared ahead, refrigerated, and baked later.
Cut dough into small pieces ... with 1/4 cup raisins and 1/4 cup nuts. Cut ... cherries and crushed pineapple may be used instead of nuts and raisins.
Combine first nine ingredients. Beat ... apples, nuts and raisins. Pour in greased 13x9 ... minutes. Cool. Blend frosting ingredients until smooth.
Preheat oven to 350 degrees. ... in nuts and raisins. Pour into pan. Bake ... bowl, blend frosting ingredients until smooth. Spread on cool cake.
Mix together. Bake in 350 degree oven for 45 minutes. Boil 1 minute and add: 1 tsp. vanilla
80. CARAMEL ROLLS
Thaw bread in refrigerator overnight. Cut first loaf into 1-inch pieces, placing them in greased 9x13 inch pan. Put whole pecans in pan ...
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