A Selection of Old-Time Recipes for Caramel

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She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook.

If you want to share this recipe, please simply link back to this post for the recipe. Apple Chess Pie with Streusel Topping.

Over a third cup of liquid in the pie when it finished baking. I ladled it out with a spoon. Is that supposed to happen? Thank you for your time. I prefer it slightly warm to room temperature.


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When I make it for guests I serve it this way. I also like it chilled but not quite as much as room temperature. This pie looks and sounds wonderful, Paula! Thank you so much for linking this and so many other great recipes to Weekend Potluck each Friday! We love your shares! She would serve it with a dollop of fresh whipped cream and then maple syrup was drizzled over the whole thing.

Needless to say, very small pieces were cut which made a deliciously decadent dessert! Thanks for the recipes. There it is generally made with maple syrup and it is amazing! So thank you for both the reminder and a handy recipe. New web design too—whoopee and adding some new features along the way. Your email address will not be published.

Old Fashioned Sugar Pie Recipe » Call Me PMc

Leave this field empty. Preheat oven to degrees F. Melt butter in a saucepan. Add alternately with milk to creamed mixture. I made this cake and it's delicious. I just wanted to add a few extra instructions here. And also let you know that the frosting needs to chill overnight in the refrigerator. The caramel icing is not easy to make. Put the stove on medium to medium high and add the sugar to a heavy saucepan.


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  • Stir constantly until it starts to change color. It will slowly get light brown, then caramel brown, then start to turn into a liquid. Keep stirring and once it's a nice brown but not too dark , you must act quickly so it doesn't get too dark. Quickly add the boiling water and stir. Then you add the remaining 4 cups of sugar, 2 sticks margarine, and 1 cup milk.

    Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans

    You stir constantly as it comes to a boil. Keep stirring until the sugar is completely dissolved. It will be very thin at this point. Don't keep cooking it, thinking it will get thicker because it won't.

    Grandma’s Old-fashioned Cream Caramels

    Remove from heat, add vanilla stir to combine and let cool. Pour into a mixing bowl and let it chill in the refrigerator overnight. Next day, take it out and beat with an electric mixer until smooth and slightly thickened - about minutes. Now it's ready to go on the cake. I used 3 8-inch round cake pans, sprayed with non-stick cooking spray, lined with parchment paper which I cut in circles to fit into the bottom of each pan and then sprayed them again.

    This way, they will NOT stick. Don't skip this step. Do not put too much icing in between layers. You don't want too much or it will just drip down to the base of the cake and make a puddle. You will have left over frosting which is great to serve with the sliced cake on the side.

    Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans

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