CARAMEL-APPLE SHORTCAKES RECIPE - (4.5/5)
Provided by á-10360
Number Of Ingredients 7
Steps:
- Bake biscuits as directed on bag; place on wire rack. Brush tops with melted butter. In small bowl, mix sugar and cinnamon; sprinkle over biscuits. In 1-quart saucepan, heat caramel topping over medium heat just until warm. Stir in apple; cook 2 to 3 minutes, stirring occasionally, until apple is crisp-tender. Split warm biscuits; fill and top with apple mixture. Top with whipped topping.
CARAMEL-APPLE SHORTCAKES
The classic combination of apples and caramel come together in a warm, old fashioned dessert for two. A Pillsbury recipe which is very easy and tasty as well. Very good with cinnamon ice cream instead of whipped topping.
Provided by Manami
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bake biscuits as directed on bag.
- Place on wire rack.
- Brush tops with melted butter.
- In a small bowl, mix sugar and cinnamon; sprinkle over biscuits.
- In 1-qt. saucepan, heat caramel over med. heat until just warm.
- Stir in apple; cook 2-3 minutes, stirring occasionally, until apple is crisp-tender.
- Split warm biscuits; fill and top with the apple mixture. Top with whipped topping.
Nutrition Facts : Calories 376.2, Fat 12.2, SaturatedFat 5.1, Cholesterol 2.9, Sodium 758, Carbohydrate 64.9, Fiber 2.1, Sugar 10.4, Protein 5.1
CARAMEL APPLE CAKE
An easy dessert recipe that features Betty Crocker™ Super Moist™ spice cake mix and fresh apple - glazed with rich, buttery caramel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
- Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.
Nutrition Facts : Calories 420, Carbohydrate 57 g, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg
CARAMEL APPLE SHORTCAKES
Categories Cake Milk/Cream Dessert Bake Kid-Friendly Lemon Apple Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the shortcakes:
- Preheat the oven to 425°F. Into a bowl sift together the flour, 3 tablespoons of sugar, the baking powder, and a pinch of salt and stir in zest. In a bowl with an electric mixer beat 1 cup of the cream with the vanilla until it just holds soft peaks. Make a well in the center of the flour mixture, add the whipped cream, and with a fork combine the mixture until it just forms a dough. On a lightly floured surface knead the dough 6 times, or until it is just combined well, roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter cut out a total of 6 rounds, gathering and rerolling the scraps. Brush the rounds with the additional cream or the milk and sprinkle them with the additional sugar. Bake the shortcakes on a greased baking sheet in the middle of the oven for 12 to 15 minutes, or until they are golden, transfer them with a spatula to a rack, and let them cool.
- Make the caramel apples:
- In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat, undisturbed, until it begins to melt and cook the sugar, stirring with a fork, until it is melted completely and turns a golden caramel. Remove the skillet from the heat and whisk in the cream carefully. Return the skillet to the heat and whisk the caramel sauce until it is smooth. In a large heavy skillet cook the apples, each peeled, cored, and cut into 8 slices, in the butter over moderately high heat, stirring, until they are browned lightly, add the remaining 1 tablespoon sugar, and cook the apples until they are soft and caramelized. Add the sauce to the apples and stir the mixture carefully.
- Break each shortcake in half, arrange 2 halves on each of 6 dessert plates, and spoon the apples over them.
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CARAMEL-APPLE SHORTCAKES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (51)Category DessertServings 2Total Time 30 mins
- Bake biscuits as directed on bag; place on wire rack. Brush tops with melted butter. In small bowl, mix sugar and cinnamon; sprinkle over biscuits.
- In 1-quart saucepan, heat caramel topping over medium heat just until warm. Stir in apple; cook 2 to 3 minutes, stirring occasionally, until apple is crisp-tender.
CARAMEL APPLE PECAN SHORTCAKES - THE BAKERMAMA
From thebakermama.com
Servings 8Estimated Reading Time 3 minsCategory DessertTotal Time 38 mins
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Cut in the butter with a pastry blender or two knives in opposite directions. Stir in the pecans until evenly distributed. Make a well in the center and add 1 cup heavy cream and vanilla. Stir with a wooden spoon or your hands until well combined. Divide batter into 8 rustic biscuits. Place a few inches apart on the prepared baking sheet. Brush biscuits with remaining heavy and sprinkle each one with a pinch of sparkling or crystallized white sugar. Bake for 15-18 minutes or until biscuits start to turn golden brown and crisp on the outside. Let cool completely.
- Meanwhile, place the other 1/2 cup chopped pecans in a shallow saucepan and toast over medium-low heat for a few minutes until lightly toasted. Remove to a bowl to cool.
- Add 1/2 cup caramel topping to the hot saucepan. Stir in the apple slices and let sauté until tender, about 10 minutes.
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