CREAM FILLING
An awesome filling from a TOH recipe for "Cream Cake Dessert" by Peggy Stott. The cake wasn't anything special, but the cream is incredible! She suggests filling a yellow cake with it for a potluck, instead of icing it. Cooking time includes cooling.
Provided by Random Rachel
Categories Dessert
Time 28m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
- Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
- Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
Nutrition Facts : Calories 140.2, Fat 10.2, SaturatedFat 4.5, Cholesterol 13.9, Sodium 104.8, Carbohydrate 12.1, Fiber 0.1, Sugar 10, Protein 0.7
CARAMEL CREAM CREPES
Created by our Test Kitchen, these lovely, homemade crepes with a creamy caramel filling are a cinch to whip up with a flavor guests are sure to rave about.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour. , Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between., In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.
Nutrition Facts : Calories 206 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
CARAMEL FILLING
Make and share this Caramel Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook butter, sugar and cream together until it threads.
- Add caramelized sugar and vanilla.
- Cool and fill cake.
- How to caramelize sugar:.
- Melt sugar in a fry pan, stirring constantly, until a golden brown.
- Add to mixture at once or it will harden.
Nutrition Facts : Calories 1786.7, Fat 96.9, SaturatedFat 60.8, Cholesterol 326.4, Sodium 245.2, Carbohydrate 233.2, Sugar 226.2, Protein 5.4
CARAMEL-CREAM FILLING
Use this cream filling to make our Hazelnut-Praline Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 torte
Number Of Ingredients 5
Steps:
- Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.
- Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.
- Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.
- Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).
CARAMEL TOPPED CREAM PUFFS
Notes about the recipe: Two French desserts I love are profiteroles and croquembouche. I like the names almost as much as the tastes! This is a combination of the two. I take the cream puff and ice cream from the profiteroles, then add the caramel drizzle from the croquembouche (the word means "crunch-in-mouth" in French). Sporting a firm amber lid of candied sugar, each profiterole is a mouthful of tender pastry, ice cream and crackly caramel. You can serve three profiteroles together on a plate; they form a smooth caramel plateau that's perfect for holding an extra scoop of ice cream. Or just serve them plain; they're more "pop-able" that way.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the Cream Puffs: Preheat the oven to 425 degrees F.
- Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
- Using a pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto 1 of the cookie sheets.
- Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking.
- Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.
- When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately.
CARAMEL CREAM FROSTING
This creamy frosting takes some time, but has a truly caramel flavor. Try it!
Provided by Barbara
Categories Desserts Frostings and Icings
Yield 8
Number Of Ingredients 4
Steps:
- Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
- Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.5 g, Cholesterol 50.9 mg, Fat 17 g, Protein 0.4 g, SaturatedFat 10.7 g, Sodium 87.4 mg, Sugar 28.1 g
CARAMEL CREAM
Use this cream to fill our Yule Logs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups (enough for 2 yule logs)
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Heat sugar and water in a medium saucepan over medium-high heat until mixture boils and sugar dissolves, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Reduce heat to medium, and cook until sugar turns dark amber, 5 to 7 minutes more. Immediately remove from heat, and carefully whisk in 1 cup cream. Return to medium heat, and cook until sugar melts completely and mixture boils.
- Remove from heat, and pour into a bowl set in ice-water bath. Let caramel cool, stirring often, for 10 minutes. Stir in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours or up to 5 days.
- Just before using, beat remaining 1 cup cream until stiff peaks form. Gently fold into caramel sauce, using a rubber spatula, until incorporated. Whisk to thicken, about 1 minute.
CARAMEL CREAMS
These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting. -Barbara Youngers, Kingman, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours. , Preheat oven to 350°. Unwrap rolls and cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Remove to wire racks to cool. , For filling, melt butter in a small saucepan over medium heat until golden brown. Pour into a large bowl; beat in confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 65mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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