EASY CARAMEL APPLES
Steps:
- Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.
Nutrition Facts : Calories 305 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 2g fiber), Protein 3g protein.
CARAMEL APPLE CRUMBLE CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker, brown sugar, butter, cream cheese, brown sugar, white sugar, cornstarch, cinnamon, ginger, vanilla extract, green apples, rolled oats, flour, brown sugar, cinnamon, butter, caramel sauce
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, mix the crust ingredients.
- Press into the bottom of a greased 8-inch (20 cm) springform pan.
- Bake for 5 minutes.
- In another bowl, mix all the filling ingredients except the apples.
- In another bowl, mix all the topping ingredients except the caramel.
- Spread the filling over the graham cracker crust, then layer the apple slices on top.
- Sprinkle the topping mix evenly over the apple layer. .
- Bake for 30 minutes
- Drizzle on caramel sauce.
- Enjoy!
Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 31 grams
CARAMEL APPLE CAKE
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL APPLE BAKE RECIPE BY TASTY
Here's what you need: apples, lemon juice, cinnamon, salt, flour, brown sugar, butter, cinnamon, white sugar, brown sugar, flour
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF (180ºC).
- Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
- In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
- For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
- Sprinkle the topping evenly over the apples.
- Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
- Cool for 10 minutes and serve with a scoop of vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 1 gram, Sugar 58 grams
MOIST CARAMEL APPLE CAKE
Bake a Moist Caramel Apple Cake for your friends and family. Freshly chopped apples meet caramel scrumptiousness in this delicious recipe, and with 16 servings, you'll be able to serve everyone your caramel apple cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9393 g, Sugar 0 g, Protein 2 g
NO-BAKE CARAMEL APPLE ÉCLAIR 'CAKE'
Try an easy dessert that doesn't require expert baking skills with our No-Bake Caramel Apple Éclair 'Cake' from My Food and Family. Combine layers of caramel, apples, graham crackers in pudding for a delicious rendition of No-Bake Caramel Apple Éclair 'Cake.'
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Microwave caramels with 1/4 cup milk and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.; stir until caramels are completely melted and mixture is well blended. Reserve for later use.
- Microwave apples and cinnamon in separate microwaveable bowl 2 min. or until apples are softened. Cool 10 min. Meanwhile, beat pudding mix, apple juice concentrate and remaining milk in large bowl with whisk 2 min. Let stand until apples are cooled.
- Add apples and remaining COOL WHIP to pudding mixture; mix well.
- Cover bottom of 8-inch square dish with 9 graham squares, overlapping as necessary to form even layer; top with half the apple mixture. Repeat layers. Cover with remaining graham squares. Spread reserved caramel mixture over top of dessert.
- Refrigerate 3 hours.
- Sprinkle with nuts before serving.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.857 g, Sugar 0 g, Protein 2 g
CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, baking powder, eggs, oil, milk, vanilla extract, butter, dulce de leche, granny smith apples, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
- In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
- Immediately pour the dulce de leche mixture into a round baking pan.
- Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
- Pour the cake batter on top of the apples and spread the batter evenly on top.
- Bake for 25 minutes, then cool until bottom is slightly warm.
- Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
- Slice and serve with ice cream!
- Enjoy!
Nutrition Facts : Calories 583 calories, Carbohydrate 81 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 50 grams
CARAMEL APPLE UPSIDE DOWN FRENCH TOAST BAKE
This tender Caramel Apple French Toast is easy to prep the night before! Perfect for holidays or any day that starts with S.
Provided by Karen
Categories Breakfast
Time 1h5m
Number Of Ingredients 11
Steps:
- Start by peeling your apples and then slicing them really thin. Keeping them thin and uniform is what makes it melt-in-your-mouth delicious. Place them in a bowl with some lemon juice to keep them from browning.
- Meanwhile, in a large skillet, melt the butter over medium heat. (I let it go a couple extra minutes until it was browned, but that's just because I'm obsessed.)
- Add brown sugar and corn syrup and stir until it is just starting to bubble. Stir in all the apples and cook for 5 minutes. Turn the heat down to low and continue cooking while you prepare the egg mixture.
- In a large bowl or stand mixer, whisk together eggs, milk, vanilla, and salt. Beat until combined.
- Coat a 9x13 inch pan with butter or nonstick spray.
- Pour all of the apple mixture into the pan. Top with 8 slices of cinnamon swirl bread (the only brand I could find that didn't have raisins was Cinnabon bread.) Press the bread down gently.
- Pour the egg mixture over the top of the bread, making sure to coat evenly.
- Cover and refrigerate overnight, or at least a couple hours.
- Remove the plastic wrap or foil, and bake at 350 degrees for 40-45 minutes, or until lightly browned on top. Let cool 10 minutes. Loosen the edges with a knife, then place a platter over the pan and flip over so that the apples are on top.
- Serve with lots of syrup and whipped cream!
Nutrition Facts : ServingSize 1 slice, Calories 396 kcal, Carbohydrate 61 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 114 mg, Sodium 314 mg, Fiber 4 g, Sugar 45 g, UnsaturatedFat 6 g
CARAMEL APPLE BAKE
Make and share this Caramel Apple Bake recipe from Food.com.
Provided by LAURIE
Categories Bar Cookie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Mix apples, 2 TBS baking mix and cinnamon.
- Stir in caramels.
- Spread in ungreased 8x8 pan.
- Mix remaining ingredients together.
- Sprinkle over apples.
- Bake 35-40 minutes til apples are tender and topping is brown.
CARAMEL APPLE CUPCAKES
Make and share this Caramel Apple Cupcakes recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Combine flour, sugar, spices, soda and salt in bowl.
- Stir in applesauce, sour cream, oil, and lemon juice.
- Pour into muffin tins fitted with paper liners.
- Bake 20 minutes.
- let cool completely on rack.
- Spread caramel glaze on top of each cupcake and insert sticks.
- Garnish each rim with chopped walnuts.
- to prepare GLAZE:.
- melt caramels with mailk in small pan over low heat.stirring till smooth.
- it looks really nice to tie a red gingham bow on each stick.I used 6" lengths.
Nutrition Facts : Calories 205.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 4.2, Sodium 253.6, Carbohydrate 30, Fiber 0.8, Sugar 11.3, Protein 2.8
CARAMEL-BAKED APPLES
Beautiful fall apples are the perfect dessert when bathed in a sauce of caramel and cider, then served warm in a chilled cream made from the same sauce, elevated by the addition of tangy buttermilk. The crunchy streusel adds lovely texture to this family-friendly dessert.
Provided by Antonia Lofaso Bio and Recipes
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the apples: Preheat the oven to 375° F. Line a baking sheet with parchment.
- Put the apples in a 9-by-13-inch ovenproof dish.
- Combine the cider, caramels, cinnamon, salt and ginger in a medium saucepan and bring to a boil over high heat. Cook, stirring often, until the caramels are melted, 3 to 4 minutes. Pour the mixture over the apples and bake on the bottom oven rack, basting every 20 minutes, until the apples are very tender and glossy, about 1 hour 20 minutes. Transfer the apples to a platter; transfer the cider mixture to a medium saucepan.
- For the streusel: Combine the brown sugar, flour, oats, salt and cinnamon in a medium bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Spread on the prepared baking sheet and bake on the top oven rack, stirring halfway through, until golden, about 15 minutes. Let cool, then break into bite-size pieces.
- Bring the cider mixture to a boil over high heat and cook, whisking frequently, until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Remove from the heat and stir in the cream. Transfer to a bowl set in a large bowl of ice water. Once cold, stir in the buttermilk.
- Pour the cider cream onto a large rimmed platter and place the apples on top. Sprinkle with the streusel and dust with confectioners' sugar.
CARAMEL APPLE KABOBS
Steps:
- Toss the apple slices and lemon juice in a large bowl. Pat dry with paper towels. Cut 1/2 of a thawed pound cake into 2-inch squares. Thread the apples slices onto wooden skewers, alternating with the pound cake cubes, and lay them on the prepared baking sheet. Combine the caramel bits with one tablespoon of water in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted. Transfer to a resealable plastic bag and snip one corner. Drizzle the caramel over the apple skewers. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until melted and smooth. Transfer the chocolate to a resealable plastic bag and snip one corner. Drizzle the chocolate over the skewers and sprinkle on chopped nuts, cookie crumbles and mini marshmallows. Let sit until the chocolate and caramel are set.
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- Preheat the oven to 325F. Wrap the bottom of a 9-inch spring form pan tightly with 2 layers of foil; this will protect any water from seeping into the pan. Place the graham crackers into a food processor and pulse for about 1 minute until fine crumbs form. Add the melted butter and pulse again until the crumbs are well coated. Press the crumbs into the bottom of the pan, creating a firm and even layer; I like to use a potato masher for this step.
- Next, prepare the cheesecake filling. Place the softened cream cheese into a stand mixer bowl. Beat on medium speed for 7 to 9 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is smooth, creamy and lump free. Next, add in the sugar, eggs and vanilla and beat again for 3 to 4 minutes, scraping down the sides of the mixing bowl halfway through.
- Next, add the dulce de leche and mix again for 1 minute. Finally, add the ricotta cheese and whisk for about 30 seconds, just until incorporated. Pour the cheesecake batter into the prepared pan. Prepare a water bath next: place the cheesecake pan into a large baking dish and add about 1-inch of water.
- Bake the cheesecake for 1 hour 45 minutes to 2 hours, until the center is just about set but still slightly wobbly. After baking, turn the oven off and leave the oven door cracked open a few inches. Allow the cheesecake to cool for about 1 hour in the oven, then for a few hours at room temperature, then chill in the refrigerator overnight.
CARAMEL STUFFED BAKED APPLES - A LATTE FOOD
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Reviews 18Category Breakfast, DessertServings 4Total Time 40 mins
- In a small bowl, mix oats, flour, brown sugar, and cinnamon together. Cut in butter with a fork or pastry cutter until the mixture is crumbly (resembling coarse crumbs). Set aside.
- With a melon scoop or spoon, scoop out the core of the apple. Make sure to remove all seeds, but leave the bottom in tact so that you have an apple "bowl."
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5/5 (1)Total Time 45 minsEstimated Reading Time 7 mins
- In a small glass bowl, combine all dry ingredients: organic sugar (or white granulated), organic light brown sugar, cinnamon, sea salt, and Xanthan gum. Stir all together to combine and set aside until ready for use.
- Crush graham crackers in a food processor until you have fine crumbs. Add room temperature unsalted butter and sugar. Process again for 30 seconds or until well combined. Set aside until ready for use.
- Beat cream cheese and sugar until the consistency is creamy and the sugar granules are dissolved. Using a silicon spatula, scrape down the sides of the mixer bowl a couple of times if necessary.
- Beat heavy whipping cream and sugar, just until the cream thickens. Set aside until ready for use.
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- Preheat the oven to 350F/177C. Line an 8-inch (20-cm) springform pan with parchment paper and spray the sides with a baking spray.
- In a large mixing bowl, combine the buttermilk, oil, eggs, sugar, vanilla and caramel. Beat the ingredients together on medium to high speed for 2 to 3 minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Sift the dry ingredients into the cake batter. Mix the flour into the batter on low speed for about 1 minute, just until it’s incorporated.
- The apples can be used with or without the peel. Dice the apples into small, pea-sized pieces and place into a bowl. Add the cornstarch and cinnamon and toss the apples until they’re well coated. Add two-thirds of the diced apples into the cake batter and fold them in.
- Transfer the cake batter into the prepared pan and then top the cake with the remaining apples. Bake in the preheated oven at 350F/177C for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and onto a wire rack to cool completely. Do not frost the cake while it’s warm!
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- In a food processor, blend the almonds and pecans into a fine meal. Add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
- Press into a 9 1/2" fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork. Bake in a preheated 350°F oven for 8 to 10 minutes. Time may vary depending your oven, so watch it closely. It should be half-baked with a slight color difference. Remove the pie crust from the oven and place on a cooling rack while you make the filling and topping.
- Peel, core, quarter, and thinly slice the apples. Mix them with the filling ingredients with your hands in a mixing bowl until well coated.
- In another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
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