Blue Ribbon Creamy Caramels Food

BLUE RIBBON BANANA CAKE WITH CREAMY NUT FILLING

Blue Ribbon Banana Cake With Creamy Nut Filling image

Make and share this Blue Ribbon Banana Cake With Creamy Nut Filling recipe from Food.com.

Provided by Dienia B.

Categories Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 19

Ingredients

3/4 cup shortening
1 1/2 cups sugar
1 cup banana
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup pecans
1 cup coconut
1/2 cup sugar
2 tablespoons flour
1/2 cup cream
2 tablespoons butter
1/2 cup pecans
1/3 teaspoon salt
1 teaspoon vanilla

Steps:

Cream together sugar and shortening.
Add eggs.
Beat in mashed bananas.
Sift dry ingredients; add to creamed mixture.
Add buttermilk and vanilla.
Stir in chopped nuts.
Turn into 2 greased and floured 9 inch layer pans.
Sprinkle 1/2 cup coconut on each layer.
Bake in 375°F oven 25 to 30 minutes.
Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
Add nuts vanilla and salt. Cool and put between cake layers.

CREAMY CARAMELS

Creamy Caramels image

This is a recipe that me and my husband make every christmas and give these away as gifts. Everybody now eagerly awaits their caramels.

Provided by nnreq

Categories Candy

Time 40m

Yield 72 caramels

Number Of Ingredients 6

Ingredients

1 cup butter
2 1/4 cups packed brown sugar
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup light corn syrup
1 teaspoon vanilla

Steps:

Melt butter in a large saucepan.
Add sugar and salt.
Blend in corn syrup and milk, stirring constantly.
Cook and stir over medium heat to 245 degrees on candy thermometer.
Remove from heat and stir in vanilla.
Pour into greased 9 inch square pan.
Cool thoroughly.
Cut into small squares and wrap in waxed paper.

CREAMY CARAMELS

Creamy Caramels image

I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2-1/2 pounds.

Number Of Ingredients 5

Ingredients

1 teaspoon plus 1 cup butter, divided
1 cup sugar
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Steps:

Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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