Caramel Apples W Angel Food Cake And Vanilla Ice Cream Recipes

CARAMEL APPLE ANGEL CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with non-stick vegetable spray. Stir together dry cake mix, apple pie filling, and apple pie spice. Pour into prepared pan. Bake for 30-35 minutes. Cool cake before cutting. Drizzle cake slices with caramel ice cream topping before serving.

CARAMEL PECAN ICE CREAM DESSERT

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

MOIST CARAMEL APPLE CAKE

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.

CARAMEL APPLES W/ ANGEL FOOD CAKE AND VANILLA ICE CREAM

Steps:

• Spray slow cooker with nonstick spray. in medium bowl, combine apple nectar (or apple cider), caramels, vanilla, nutmeg and cinnamon. When combined place in slow cooker.
• Drop peanut butter, spoonful at a time into slow cooker, spacing evenly over surface of cooker.
• Add apple wedges, cover and cook for 5 hours on low setting.
• At end of 5 hours, remove cover and stir ingredients, cover and cook for 1 more hour.
• To serve, place slice of angel food cake on serving dish, top with oohey goohey caramel apples and a scoop of vanilla ice cream.

CARAMEL APPLE ICE CREAM

Steps:

• Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
• Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
• Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

COLOSSAL CARAMEL APPLE TRIFLE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. , In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set., Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. , Spoon one can of pie filling over pudding; spread with one carton of whipped topping., Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

ANGEL FOOD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate. , In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.