Easy Caramel Sauce


I was thinking about making a cake with my mama’s caramel icing recipe,and thought this looks so much easier.Of course not the same tasty quality but still shortcuts make my day 🙂
Great for Caramel popcorn balls or topping over vanilla ice creme.
As I write I have a Bisquick Peach and Blueberry Cobbler cooking in my oven.I will drizzle the caramel sauce over it.

Bisquick Peach Cobbler

Bisquick Recipes

Ingredients:
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons. sugar

Directions:
Heat oven to 400 degs. (mod. hot). Heat fruit and liquid; Blend in cornstarch mixture. Boil 1 minute.

Pour into 2 qt, baking dish. Dot with butter. Make shortcake dough from Basic recipe. Drop by spoonfuls over fruit. Bake about 20 minutes. Serve hot with

Light cream 6-8 servings

Basic Recipe For Shortcake:
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons sugar

Heat oven to 450 degs. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes.

This is my mama’s recipe for caramel Icing.I never could get mine to harden,must be doing something wrong.She also made the best chocolate fudge icing for cakes too die for.

THE PENUCHE RECIPE

Penuche (Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk,using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.It is formed by the caramelization of brown sugar, thus its flavor is said to be reminiscent of caramel.

Mix together very good

2 2/3 cups brown sugar packed

1/2 cup milk

1/3 cup butter

Stir real good over low heat stirring constant-then bring to rapid boil 220 degrees about 1-5 min until tests like fudge

Beat it and spread it


Chocolate Fudge Icing Recipe

INGREDIENTS
Cake
1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten
Glaze
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. semisweet chocolate, chopped
Garnish 2 tablespoons chopped toasted hazelnuts (filberts)
DIRECTIONS
1 Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13×9-inch pan; add warm water until 1 inch deep.

2 Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes. .

3 Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

4 Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.

5 Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.
Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.
Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.

Key West Key Lime Pie


Stressed,just turn the word around and have DESSERTS

Nellie and Joes 

I remember the first time I had Key Lime pie.I ate the entire pie in one day,it was so good.

I bought it at Publix,and I must say they make an exceptionally good one similar to the Cherry Cheesecake recipe I posted.

On the Key Lime I garnish with sliced almonds and forgo the meringue.

Occasionally I may use The Real Redi whip topping,not cool whip.

Mango Cheesecake Pie is very delicious too.

The ones on the stick dipped in chocolate are mouth-watering oh so good.

If your pie slice is green in color you do not have the real thing.

Best Key Lime Pie Recipes: from DinnerMom

  • The dessert dates back to the 1850’s.
  • Sweetened condensed milk was used in the original recipe because fresh milk was not readily available on the island of Key West.
  • Early versions relied upon the acid of the limes to “cook” the egg yolks and thicken the filling. (It is strongly recommended that today’s recipes with egg be cooked to avoid consuming Salmonella bacteria.)
  • Key lime pie is a light yellow not green. A bright green color is the result of food coloring; the use of food coloring is frowned upon by enthusiasts.
  • Use key limes for an authentic and tart taste. Persian limes produce a different flavor as does bottled lime juice.
  • The pie is typically topped with meringue or whipped topping.
  • Variations abound including key lime cheese cake, key lime mousse and chocolate cheese cake.
No-bake version of World’s Best Key Lime Pie Recipe decorated dotted with whipped cream.
It takes just 4 ingredients to make no-bake key lime pie.

No-Bake Key Lime Pie

Make this egg-less version and keep it in your freezer so you can enjoy this island favorite at a moment’s notice.

Ingredients:

  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 1/2 cup key lime juice
  • 8 ounce tub of whipped topping (full fat, low-fat or fat-free), defrosted

Directions:

  1. Add sweetened condensed milk, key lime juice and whipped topping to a large bowl and mix well with a spoon.
  2. Pour mixture into pie crust.
  3. Garnish with whipped cream, sliced lime, chocolate shavings or sliced almonds.
  4. If using a purchased pie crust, remove paper, invert and use as a lid. (See picture insert below.) Otherwise, cover with plastic wrap.
  5. Refrigerate for at least 4 hours.
  6. Pie may be wrapped and frozen for up to 2 months.
  7. To serve, defrost in refrigerator overnight.
Invert the protective lid of a purchased pie crust to cover the pie during storage.

Authentic Key Lime Pie

This recipe rivals any you will find at the Keys:

Ingredients:

  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup key lime juice
  • 3 to 4 teaspoons grated lime zest

Directions:

  1. Preheat oven to 325 degrees.
  2. Beat egg yolks in a bowl.
  3. Add sweetened condensed milk, key lime juice and lime zest to bowl with egg yolks and mix well with a spoon.
  4. Pour mixture into graham cracker pie crust. (If using a pie crust purchased from the store, save the lid to cover the pie later.)
  5. Bake for approximately 15 to 17 minutes or until the center is set, but still jiggles slightly.
  6. Cool completely and then refrigerate.
  7. Top with whipped cream, meringue, sliced lime, chocolate shavings or sliced almonds before serving.
Individual Key Lime Pies

Serving Suggestions and Tips

Here is some feedback we received on the World’s Best Key Lime Pie Recipes:

  • For a perfectly sized dessert, make individual servings of the no-bake pie in mini sized crusts (available at the grocery store) or by preparing the graham cracker crust recipe and pressing it into individual containers. Freeze.
  • Use low-fat or fat-free Cool Whip and low-fat pie crust for a healthy version of key lime pie.

Quick and Easy Graham Cracker Pie Crust Recipe

 This is a go-to recipe whenever you need a graham cracker pie crust.

Ingredients:

  • 6 Tablespoons melted butter
  • 1/3 cup sugar
  • 1 1/4 cups graham crackers, finely crushed (approximately 10 crackers)

Directions:

  1. Place butter in a microwave-safe bowl, cover and microwave at 15 second intervals until melted.
  2. Place graham crackers in a ziplock bag and crush with a rolling pin or the back of a large spoon.
  3. Add graham crackers and sugar to the bowl with the butter. Mix well.
  4. Using hands press mixture into a pie plate or other dish that will be used.