Showing posts with label caramel sauce. Show all posts
Showing posts with label caramel sauce. Show all posts

Sunday, September 25, 2011

Welcome Fall, Caramel Apples!

This weeks dessert is a classic favorite~Caramel Apples. I used this opportunity to welcome fall, my favorite season, although it has yet to come to the desert. I hope it gets here soon~We are ready for cooler weather!!
Welcome Fall, Caramel Apples!
(adapted from taste of
1 cup Butter
2 cups packed Brown Sugar
14 oz. Sweetened Condensed Milk
1 cup Light Corn Syrup
1 teaspoon Vanilla Extract
1 cup chopped Cashews
8 sticks for Apples
8 Granny Smith Apples
I used long skewers as the sticks for the apples. 
I wanted them rather long. I measured the first one,
then used  it as a guide to cut the others.
Wash and dry the apples, insert the sticks and then 
refrigerate the apples until you are ready to dip.
In a heavy pan combine butter,
brown sugar,
and corn syrup.
Bring the mix to a boil over medium high heat. 
Cook and stir constantly until mix reaches 248 degrees. 
This will take about 30-40 minutes.
248 degrees is the firm ball stage.
Please remember to keep a close eye on your temperature.
Allowing the mix to get too hot can ruin it.
Dip each apple in the hot caramel.
Allow the caramel to drip off slightly.
Place the chopped cashews on a plate.
Cover bottom and a little bit up the side with cashews.
You may have to help the cashews on to the apple
by patting them on with your hands.
Set the apple on a parchment lined cookie sheet.
Let cool.
Decorate the apples however you would like!

Thank you for joining me today!

Please join The Freshman Cook Sunday for 
next weeks menu and grocery list!

See you then!!

Saturday, September 17, 2011

Deep Fried Ice Cream

Our dessert this week is something that a lot of people don't even know you can make~Fried Ice Cream! But, believe it or not, it's easy and delicious! You will want to make this!
Deep Fried Ice Cream
Tempura Mix
Vanilla Ice Cream
     White Bread(1 per person)
Vegetable Oil
Take a scoop of ice cream and put it in the middle 
of a piece of bread.
Fold the bread around the scoop of cream.
Pinch the edges of the piece of bread together.
Work quickly. You may have to stretch the bread slightly.
Wrap each roll in plastic wrap and put in the freezer 
for at least 1/2 hour. They can be kept in the 
freezer for up to 2 days.
If you want to use a larger scoop of ice cream,
use two pieces of bread to cover the cream. 
Just pinch the edges together where needed.
Make the tempura mix according to directions on the box.
It just requires ice water.
Turn the fryer to 375 degrees. I used a deep fryer,
but you can use a pan with oil in it. You do not have to worry about 
enough oil to cover the ice cream balls because you
can turn them as they are cooking.
Dip the bread covered ice cream ball in the tempura. 
Completely cover it.
Drop in oil carefully.
We used a wire scoop to control the ice cream ball in the oil.
A couple forks will work great too.
Continue to make sure the ice cream is turned to 
get an even brown color.
You can use a spoon to turn the ice cream also.
When the ice cream becomes a pretty light brown
color, take it out of the oil. Let it drain for a moment
on paper towels. But quickly!
Move it to your serving plate quickly.
Sprinkle the ice cream with confectioners sugar.
Drizzle the top with caramel. You could also use
chocolate or raspberry sauce, or whatever you like.
Here is an inside view.

Thank you for stopping by The Freshman Cook today!

Stop by tomorrow and see what's cookin!

Saturday, August 27, 2011

Apple Pie Bundles

These Apple Pie Bundles are a great way to finish out our week. Rumor has it that fall is just around the corner, bringing with it all the wonderful fall food flavors and colors. I can't wait! But right now, I am sitting in the air conditioning, attempting to wait out the record high temperatures we are experiencing this week. Oh, please, make it go quick. I'm begging!

1/2 cup Sugar
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
4 cups Apples
1/4 teaspoon Cornstarch
 1/2 cup Water
1/2 teaspoon Lemon Juice
Place water in a pot.
Add sugar, cinnamon, nutmeg, lemon juice and cornstarch.
Bring to boil. Let boil for 2 minutes, stirring constantly.
Add apples and return to boil.
Reduce heat and simmer for 6-8 minutes.

Pie Crust
(adapted from Perfect Party Food)
(I apologize for no pictures. My camera died while I was
making this recipe, but I didn't know it. It kept taking pictures,
but even though I was using a card, and I checked to make sure the
pictures were there, it didn't keep them. As soon as I am done here,
I am off to get a new camera)

2 1/2 cups Flour
1 teaspoon Sugar
1/2 cup Vegetable Shortening
1/2 cup unsalted Butter~Cold
3-5 tablespoons Ice Water

Put the flour and sugar in the food processor and pulse a few times.
Add the Vegetable Shortening and pulse again to mix it up.
Add the butter cut into cubes, and pulse until the mix
starts to pin itself against the sides of the bowl. Scrape the sides.
Sprinkle with 3 tablespoons of water and pulse 4-5 times again
until the mix comes together. The mix should still be a little crumbly.
Wrap the dough in plastic and set in the fridge for at least 1 hour.

Flour your work surface and using a rolling pin, roll out the dough.
I used a 6" round plate to cut my discs. I cut around the plate
with a pizza wheel.

Then I set the discs on a piece of parchment paper on a baking sheet.
I piled apple pieces in the middle of the dough.
Then I pulled the dough up to the middle of the circle, and cinched
it together to form a bundle. If any of the crust broke open,
just squeeze it back together.

Bake at 350 degrees for 20-25 minutes.
Let bundles completely cool before moving them
off the baking sheet.

Caramel Sauce
1 1/2 cup Sugar
1/2 cup Water
1 cup Heavy Whipping Cream

In a heavy bottomed saucepan, combine the sugar and water
over low heat. Stir the sugar until dissolved. Turn the heat to high,
and let the mix cook until the mix becomes carmelized and amber in color.

Take the pan from the heat and add whipping cream, 2 tablespoons at a time.
Be careful, as mixture will bubble up. Continue adding the cream and mix
together thoroughly. Let cool, then refrigerate.

To Serve: Place the bundle on a plate.
Drizzle with the caramel sauce.
 Serve with ice cream, if so desired!


Thank for joining me today!