HOMEMADE CARAMEL COFFEE CREAMER
Half-and-half with a twist! Don't want to buy the coffee creamer from the store with all of the hydrogenated oils? Here is a quick and easy way to make your very own homemade coffee creamer! Store in the fridge and add to black coffee to give it a ring!
Provided by Aminta bruzas
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 7.5 g, Cholesterol 17.3 mg, Fat 5.8 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 15.8 mg, Sugar 5.7 g
CARAMEL MERINGUE PIE
This is one of those desserts that is likely to kill you, and is well worth it! Totally comfort food, something your mother would only let you have one small piece of, but as an adult you can inhale the entire pie!
Provided by Mirj2338
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and place over medium heat.
- Caramelize sugar by constantly stirring with a wooden spoon.
- Remove sugar from heat, gradually add the milk, stirring constantly.
- Combine 3/4 cup sugar and flour.
- Add to caramelized sugar mixture.
- Beat egg yolks.
- Gradually stir about one-fourth of hot mixture into the yolks, add to remaining hot mixture, stirring constantly.
- Return to low heat, cook, stirring constantly, until smooth and thickened.
- Add butter, vanilla, and pinch of salt, stirring well.
- Spoon custard into pie crust, and set aside.
- Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
- Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Spread meringue over custard, sealing to edges.
- Bake at 425°F for 10 minutes or until meringue is golden brown.
- Cool pie completely before serving.
MELT-IN-THE-MOUTH CASHEW MERINGUES
These are cashew meringues that taste unbelievably good. Serve cookies as is or drizzle with melted chocolate or caramel.
Provided by Hartini
Categories Desserts Cookies Meringue Cookies
Time 30m
Yield 100
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
- In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 5.7 g, Fat 1.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 3.3 mg, Sugar 4.9 g
IRISH COFFEE MERINGUES
Categories Coffee Milk/Cream Mixer Egg Dessert Bake St. Patrick's Day Whiskey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- For meringues:
- Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.
- Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)
- For filling:
- Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.
- Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)
- Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.
CARAMEL MERINGUE
Make and share this Caramel Meringue recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Base:.
- Cream butter and sugar.
- Add egg and oil.
- Add sifted dry ingredients.
- Press into 36 X 27 cm jelly roll sheet.
- Filling:.
- Beat caramel with fork to make it more pliable.
- Spread evenly over raw base.
- Topping:.
- Beat egg whites till stiff.
- Beat in 100ml sugar then fold in remaining sugar, nuts and cherries.
- Spread over caramel.
- Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes.
- Turn oven down to 160C and bake for 20 minutes.
- Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).
Nutrition Facts : Calories 286.8, Fat 15, SaturatedFat 6.1, Cholesterol 38.9, Sodium 215.4, Carbohydrate 33.6, Fiber 1.2, Sugar 20, Protein 5.6
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