Caramel Sauce - 2 really tasty and easy recipes.

Caramel Sauce Servings 8   Yields about 1 cup caramel sauce.

Ingredients

·       1 cup granulated sugar

·       1/3 cup water

·       2 tbsp butter

·       3/4 cup heavy cream

·       1 tsp vanilla extract optional

Instructions

1.             Add the sugar to a heavy bottomed saucepan, shake it so it lies in an even, flat layer.

2.    Add the water to fully moisten the sugar.  DO NOT STIR

3.    Cook over medium heat until the sugar dissolves and turns clear, a few minutes. DO NOT STIR

4.    Raise the heat to medium high, and cook until it turns amber colored*, about 10 minutes. DO NOT STIR

5.    Turn the heat off and immediately add the heavy cream.

6.    Add the butter and stir everything together until the caramel smooths out. If desired, add vanilla extract.

7.    Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.

8.    The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.

Notes

If you want to add salt to the caramel, stir in 1/2 tsp at the end along with the vanilla extract.

*If you have a thermometer, the temperature target window is between 338 and 350F. Above 350 and you'll start to smell (and later taste) a burned, bitter quality. Below 338, and you won't have proper color and caramelization.

Nutrition

Calories: 200kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 34mg | Potassium: 16mg | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 14mg

Easy Caramel Sauce (makes 1 cup):

·      1 cup brown sugar

·      1/2 cup half and half

·      4 Tablespoons butter

·      dash of salt

·      10Tablespoon vanilla

Directions:

Combine all ingredients except vanilla in a small, heavy-bottomed saucepan over medium-low heat. Stir slowly until caramel has thickened, 8-10 minutes, then add vanilla and stir until thickened again, 1 more minute. Remove from heat then let cool slightly. Can be done ahead of time - cool caramel sauce slightly then pour into a mason jar.

Chocolate Macaroon Cupcakes

Made these with Megan for my birthday - YUMMILICIOUS!!!!

• 
  
• Ingredients
• 2 egg whites
• 1 egg
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 cup sugar
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 
  
• FILLING:
• 1 cup fat-free ricotta cheese
• 1/4 cup sugar
• 1 egg white
• 1/3 cup flaked coconut
• 1/2 teaspoon coconut or almond extract
• TOPPING:
• 2 teaspoons confectioners' sugar

Directions

• In a bowl, combine the egg whites, egg, applesauce and vanilla.
• Combine the flour, sugar, cocoa and baking soda; gradually add to
• egg white mixture alternately with buttermilk. Spoon half of the
• batter into 18 muffin cups coated with cooking spray.
• In another bowl, beat the ricotta cheese, sugar and egg white until
• smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the
• center of each muffin cup.
• Fill muffin cups two-thirds full with remaining batter. Bake at
• 350° for 28-33 minutes or until a toothpick inserted in cupcake
• comes out clean. Cool for 5 minutes before removing from pans to
• wire racks; cool completely. Dust with confectioners' sugar.                                              
• Yield: 1-1/2 dozen.

Pasta Primavera Soup with Parmesan Toast

1 Tb olive oil                                                               4 slices rustic bread such as ciabatta                   3 carrots, chopped                                                     2 Tb minced parsley, divided                                 1 small yellow onion, chopped                                   ¼ pound asparagus, trimmed and cut                     8 cups chicken or vegetable broth                                    diagonally into 1 “ pieces                               1 ½ tsp kosher salt                                                     1 c fresh or frozen peas                                      ¼  tsp pepper                                                              1 c grape tomatoes, halved                                  2 c small pasta, such as gemelli or penne                  1 ½ Tb lemon juice                                                 ¼ c Parmesan  

Preheat oven to 400

Heat oil in a large pot over medium heat.  Add carrots and onion and cook for 5 minutes.  Add broth, salt, and pepper.  Bring to a boil, stir in pasta and simmer until al dente, 8-10 minutes.

Meanwhile, lay bread on baking sheet and spinkle with Parmesan.  Bake until golden brown, 6-8 minutes.  Sprinkle with ½ Tb parsley.

Add asparagus to soup and cook for 2 minutes.  Stir in peas and cook 1 minute more.  Remove from heat, then stir in tomatoes, lemon juice, remaining 1 ½ Tb parsley and salt to taste.  Ladle into bowls and garnish with Parmesan toast.

This soup has a great flavor!  The second time I made this I added chicken and we thought it was even better than before.  

Chicken Parmisan

This is adapted from Cheryl's FABULOUS recipe because I couldn't find it yesterday...  :)

6 boneless skinless chicken breasts
12 boneless skinless chicken thighs
2 eggs
2 Tb water
2 c Italian bread crumbs
4 Tb grated parmesan
Oil
2 c spaghetti sauce
2 c mozzarella cheese

Spray or grease 2 large baking pans (I used sheet cake pans.) Preheat oven to 375.

Remove excess fat from chicken; cut breasts in half; flatten pieces to about 1/2 inch.

Beat eggs w/ fork in a small bowl; add water and mix well.

Mix breadcrumbs and parmesan together (I used a blender to make the parmesan more like the bread-crumbs.)  Place on large plate or bowl.

Dip a piece of chicken in egg mixture, allowing excess to drip back into bowl.  Coat each piece w/ breadcrumb mixture.

Warm a large pan on the stove to medium high heat; coat the bottom w/ some oil.  Place pieces of chicken in hot oil to brown on each side.  Place pieces on large baking pan, not touching other pieces. Repeat with all the chicken pieces.

Spoon spaghetti sauce on top of each piece of chicken to cover most of the top without dripping down.

Bake for 20 minutes; remove from oven and sprinkle mozzarella on each piece.  Return to oven for 10 -15 minutes.

ENJOY!

Dita’s Devilishly Delightful Chocolate Cream Cheese Cake

Chocolate Layers:

1 box devils food cake

1 box instant chocolate pudding

3 eggs

½ c oil

34 c water

1 C sour cream

1 can chocolate frosting

Cheesecake Layer:

8 oz cream cheese

1 C sugar

1 egg

Preheat oven to 350.  Mix ingredients for chocolate layer until smooth.  Spread half in bottom of 9x13 pan.  Mix cheesecake layer util smooth and spread on top of chocolate.  Spread remaining chocolate on top and bake 40 min.  Cool and frost.

Perfect Gravy

The secret to great gravy is the juice left in the pan after roasting.  After removing the meat, carefully pour the juices, including any burnt or crusty pieces,  into a heatproof bowl or measuring cup.  The caramelized (burnt or crusty) bits are the real source of the roasted flavor.  You can get even more by deglazing the pan.  To deglaze, pour 1 c water into the pan over medium high heat.  Stir constantly, scraping as much as you can from the pan, until the liquid is reduced by at least half.

By this time, the juices you poured out of the pan should have separated with the oil on top and the juices on the bottom.  Measure 1/3 c oil into a large saucepan over medium heat.  Discard the rest of the fat, saving the juices.  (You'll need about 3 c. total juice, including from your deglazing.)  Whisk about 3 Tb flour into the fat and cook, stirring constantly for 2-3 minutes, trying to no lumps.  Cook another minute or so.

Add the juices slowly, stirring constantly, including in the edges of the pan, until it thickens, usually 5-10 minutes.  Salt and pepper to taste.

Ginger Snaps (Frances Ketcheson's famous recipe)

Gary sent this at my request.

Ingredients
3/4 c. Crisco (butter)
1 c. sugar
1 c. brown sugar
1 c. molasses
1/2 c. cold water
3 tsp soda
5 c. flour
2 tsp ground ginger
1/8 tsp salt


Cream shortening and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with the sugar mixture, alternating with water. Roll into balls and place on baking sheet. Bake @ 350 for 15 min.