Blue Ribbon Creamy Caramels Recipes

BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE

Steps:

• 1. Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
• 2. Crush the chocolate bars, reserve 1/4 cup for the top.
• 3. In the microwave, heat up the caramel in a pyrex glass measuring cup until it can be poured easily. (about one minute) Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
• 4. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs. (I like chunks.)
• 5. Let the cake cool completely on a rack in the fridge. Then top with whipped cream frosting--recipe below. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• 6. Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff. Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy, and then add swirls of caramel topping.
• 7. Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!

LAURA'S BLUE RIBBON CARAMEL APPLE PIE

Steps:

• Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.

CARAMEL SAUCE

Steps:

• 1. In a heavy saucepan, melt butter over medium heat; add sugar and lemon juice and cook stirring constantly 6 to 8 minutes or until mixture turns a deep caramel color.
• 2. Gradually add cream and cook stirring constantly for 1 to 2 minutes or until smooth. Remove from heat and cool.
• 3. Pour into hot sterilized jars and seal. Chill.
• 4. Can be stored in refrigerator for about a week. Can heat sauce briefly in microwave also.