CARAMEL APPLE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.
- Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
- Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.
- Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
- Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
- Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.
- Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.
- Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
- While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
- When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.
HOT CARAMEL APPLE CIDER
Warm up a cold day with a mug of hot apple cider topped with a hint of caramel.
Provided by cookincrazy:)
Categories Drinks Recipes Juice Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 1/4 cup cream and 1/4 cup brown sugar in a saucepan over medium heat until mixture starts to boil. Raise heat to medium-high and stir in apple cider and water. Cook until mixture starts to simmer, about 4 minutes.
- Beat 1/2 cup cream and 1 tablespoon brown sugar together in a bowl until soft peaks form. Lift your beater or whisk straight up: the whipping cream will form soft mounds rather than a sharp peak.
- Pour cider into mugs and top with caramel whipped cream.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 42.9 g, Cholesterol 61.1 mg, Fat 16.5 g, Protein 0.9 g, SaturatedFat 10.3 g, Sodium 43.3 mg, Sugar 38.2 g
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.
HOT CARAMEL APPLE CIDER
One morning when it was really cold and raining out, I was doing my Crossing Guard job at the corner I "work" at. A few yards from the corner is a small Espresso/coffee hut. After I got done and was getting ready to leave the corner, one of the girls who works at the espresso hut came up to me and asked me if I wanted either a hot chocolate or a Hot Caramel Apple Cider. I opted for the Hot Caramel Apple Cider. I was so cold and wet that I drank it hot without letting it cool off at all!! It was so good and it immediately started to warm me up. I could taste the caramel in it. A couple of days later when I got one on my own I asked what was in it and the girl who gave me my first one, told me. I think I have the right amounts of ingredients. You can add more caramel sauce and/or vanilla to suit your taste. This recipe can easily be multiplied to serve more people. I am sure you could use apple juice if you don't have apple cider on hand.
Provided by AuntWoofieWoof
Categories Beverages
Time 6m
Yield 12 ounce, 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine apple cider, caramel and vanilla into a sauce pan.
- Heat over medium-high heat, stirring constantly, until apple cider is hot and caramel has melted.
- Pour into a mug and enjoy.
Nutrition Facts : Calories 87.1, Cholesterol 0.3, Sodium 157.9, Carbohydrate 21.6, Fiber 0.3, Sugar 0.3, Protein 0.5
APPLE CIDER CARAMELS
These caramel candies are made with boiled apple cider and taste just like apple pie!
Provided by Michelle
Categories Snack
Time 1h
Number Of Ingredients 7
Steps:
- Boil the apple cider in a 3- to 4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between ⅓-cup and ½-cup in volume. This could take anywhere from 35 to 40 minutes.
- Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides. In a small bowl, stir together the fleur de sel and ground cinnamon.
- Once the apple cider has finished reducing, remove it from the heat and stir in the butter, sugars and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side of the pan, and let boil until the thermometer reads 252 degrees F, only about 5 minutes or so.
- Immediately remove the caramel from heat, add the cinnamon-salt mixture, and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.
- Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife (or large pizza cutter - my secret slicing weapon of choice) coated with non-stick cooking spray, cut the caramel into 1-inch squares. (You may need to re-spray the knife or pizza cutter multiple times while cutting.)
- Wrap each caramel in a 4-inch square of wax paper, twisting the sides to close. The caramels can be kept in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 42 kcal, Carbohydrate 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 74 mg, Sugar 6 g, ServingSize 1 serving
CARAMEL APPLE SHORTCAKES W CIDER REDUCTION
Steps:
- Preheat 375, parchment paper on sheet Whisk flour, 3 T sugar, baking powder, baking soda, salt in processor bowl Process in butter Add enough buttermilk to soft dough (start w half) Pat dough to 1.5" thickness, cut 6 rounds Brush w milk or cream, sprinkle w sugar Bake 12-15 min & cool Melt butter in pan Add van bean seeds & apples Cook till apples brown, 5-7 min Add sugar Cook till apples are caramelized Add apple brandy, cook 5 min Combine apple cider reduction ingredients Bring to boil over high heat Cook stirring occasionally 25-30 min till thick & syrupy Cool to RT, remove van bean & cinn stick
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- Preheat the oven to 350°F. In a small pot, heat apple cider over medium heat and add the (unwrapped!) caramel candies. Slowly melt them together, stirring very frequently. This should take about 5 - 10 minutes. Set aside to cool.
- Cook apples in a tablespoon of butter over medium heat for 5 minutes. Add a pinch of cinnamon and nutmeg. Cook just to soften, not too mushy. Set aside to cool.
- In the bowl of a stand mixer, cream butter and sugar together. Add eggs and vanilla, beat until fully incorporated. Scrape down the bowl. In a separate bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon and salt. Whisk to combine.
- Add half of the dry ingredients into the butter mixture, stir to barely combine. Add the cider/caramel mixture, then the rest of the flour mixture. Finally, fold in the apples, making sure to scrape the bottom of the bowl.
CARAMEL APPLE CIDER RECIPE | MYRECIPES
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- Cover and cook on Low 3 to 4 hours. Ladle into individual mugs, and dollop with whipped cream; sprinkle with cinnamon. Drizzle with additional caramel topping.
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- In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced cider into a bowl.
- Line a 9-by-13-inch rimmed pan with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
- In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.
- Lightly brush a sheet of parchment paper with oil. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.
CARAMEL APPLE CIDER (EASY!) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 13 minsCategory BeverageCalories 250 per serving
- Place whipping cream and light brown sugar in a large saucepan. Stir to combine ingredients. Cook on medium heat 2 minutes (stirring constantly), until very bubbly.
- Add apple cider and vanilla to pan. Stir well, to combine ingredients. Cook (stirring occasionally) for 10 minutes on medium-low heat, or until cider is fully heated through. Remove pan from heat source.
- Ladle hot cider into 4 mugs (approx. 8 ounces per mug). Top each cider with aerosol whipped cream (really spray it on there!), then drizzle with caramel sauce. Serve immediately, Enjoy.
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