I don’t know if you want to serve this as a dessert or just eat it yourself. It can be made up to a week ahead and the caramel sauce frozen until you want it. Ymmmmmmmm.
CARAMEL PECAN SWIRL ICE-CREAM
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Tag Archives: caramel
BAKED CHEESECAKES – Basic Bistro, Chocolate Swirl, Peach and Almond, Chocolate Chip, Caramel or Mint, Cherry, Sultana Ricotta
Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and these are baked cheesecake recipes. I like the idea of changing the basic cream cheese cheesecake by adding a few extra ingredients. The Sultana Ricotta though is a different style using ricotta cheese instead of cream cheese it gives a softer texture to the cheesecake.
QUICK CHOC-CARAMEL SLICE
I like the combination of ingredients in this slice recipe. Caramels, chocolate, peanuts and rice bubbles sound like they’d go well together. If you were worried about adding in the peanuts it would be quite easy to double up the chocolate, can’t see why that would be any sort of problem.
CARAMEL PEARS
This is a recipe I used to make for dinner parties in the 1980s. Mum must have asked for the recipe and my daughter wrote it out for her and added the lovely drawing. Needless to say she did not go onto becoming an artist….
RAISIN CARAMEL PUDDING
You can tell that this is a pudding from quite a few years ago. It’s a winter family pudding that is economical to make and doesn’t require any super fancy ingredients. You’ll probably have the ingredients in the kitchen cupboard so that means it can be a last minute decision to make and that’s great on a busy night. I made it the other night for the first time in years and it still got lots of yumms from my very grown up sons.
RAISIN CARAMEL PUDDING
- 1 1/3 cups Self Raising Floor
- 1/3 cup sugar
- Pinch of salt
- 1 egg, beaten
- 1 cup raisins
- ¾ cup milk
- 1 cup brown sugar
- 1 dessertspoon lemon juice
- 2 tablespoons butter or margarine
- 2 cups boiling water
Sift flour & salt together, add 1/3 cup sugar and the raisins. Stir in the egg and then the milk, mix to a smooth paste. Spread evenly into a greased ovenware dish. Put brown sugar and butter into a saucepan, add lemon juice to the boiling water and stir in. Heat gently until melted, pour over batter in dish and bake in moderate oven 45-50 mins.
CARAMEL CORNFLAKE BISCUITS
I’ve given these the title ‘Caramel Cornflake Biscuits’ as I don’t think – Biscuits (Dot Beagley) – really describes them. I’ve made a version of them for years for my family, but this recipe looks like it was quite a bit earlier than that. I think it’s a good example of how the old recipes keep on going.
CARAMEL CORNFLAKE BISCUITS
- 1 cup brown sugar
- 1 cup Self Raising Flour
- 1 cup sultanas
- 1 cup coconut
- 1 cup corn flakes – lightly crushed
- 125g butter
- 1 teaspoon cinnamon
- 1 egg
Melt the butter and add to the other ingredients. Add beaten egg. Place teaspoons of mixture on a tray lined with baking paper. Press mixture together with fingers. Bake 180°C for 8-10 minutes or until golden brown. Leave on tray to cool for a few minutes and then lift off with a spatula onto wire rack to finish cooling.
CARAMEL SLICE
This is a no bake slice that is easy to make and liked by everyone.
CARAMEL SLICE
- 250g Marie biscuits
- 3 tablespoons brown sugar
- 1 tablespoon golden syrup
- 3 tablespoons condensed milk
- 125g butter
Break biscuits into small pieces and place in buttered dish or pan. Combine in saucepan the brown sugar, golden syrup, condensed milk and butter. Bring to boil and simmer for 10 mins. Pour over biscuit pieces stirring to distribute evenly. Leave overnight in fridge and then cut into squares and serve.
Beb's Recipe Drawer 