20014 wings caramel glaze Recipes

ripe bartlett pears, peeled and diced (about 3 cups), sugar, eggs, sugar, vegetable oil, all-purpose flour, salt, baking soda, pecans, coarsely chopped, vanilla extract, caramel glaze

wonderful country caramel glazed pear cake, butter, sugar, brown sugar, eggs, beaten, vanilla, flour, baking powder, baking soda, salt, ground cinnamon, reserved pear syrup, raisins, pears, diced, walnuts, cream together butter and sugars until light., blend in eggs and vanilla., sift together all dry ingredients and add to butter mixture alternately, pear syrup ., stir in pears , raisins and nuts., pour mixture into greased 9 x13 pan ., bake at 350 degrees for 30 to 35 minutes or until done. while still warm spread with caramel glaze., caramel glaze, brown sugar, butter, pear syrup, powdered sugar, bring sugar , butter and syrup to boil. stir in powdered sugar and spread on cake.

unsalted butter, at room temperature, plus more for the dish, granulated sugar, light brown sugar, eggs, all-purpose flour, plus more for the dish, baking soda, ground cinnamon, freshly grated nutmeg, kosher salt, granny smith apples, peeled, cored , and cut into a 1/2-inch dice, coarsely chopped pecans, vanilla extract, caramel glaze (optional), vanilla ice cream (optional)

active dry yeast, warm water (105o to 115o), granulated sugar, bread flour, divided, salt, baking soda, cooked mashed sweet potato, egg, lightly beaten, buttermilk, granulated sugar, butter, melted, orange zest, granulated sugar, brown sugar, ground cinnamon, butter, melted, caramel glaze

caramels (about 75 from two 14-oz bags), evaporated milk, fudge brownie mix, vegetable oil, water, eggs, semisweet chocolate chips, chopped pecans, vegetable oil

caramels, evaporated milk (divided ), caramel flavored cake mix, butter (melted ), vanilla extract, ground cinnamon, walnut halves (or pieces)

caramels, evaporated milk, divided, caramel flavored cake mix, butter, melted, vanilla, walnuts

caramels, evaporated milk (divided in half ), caramel flavored cake mix, melted butter or 3/4 cup margarine, vanilla, cinnamon, walnut pieces

chicken wings, vegetable oil for deep frying, granulated sugar, water, asian fish sauce, pepper

chicken wings, vegetable oil for deep frying, granulated sugar, water, asian fish sauce, pepper

shortening, salt, cinnamon, allspice, nutmeg, sugar, eggs, apples finely chopped, baking powder, baking soda, flour, water, caramel glaze topping, shortening, brown sugar firmly packed, cream, salt, corn syrup

ripe bartlett pears, peeled and diced (about 3 cups), sugar, eggs, sugar, vegetable oil, all-purpose flour, salt, baking soda, pecans, coarsely chopped, vanilla extract, caramel glaze

cake, butter (3 sticks), white sugar, brown sugar, eggs, flour, baking soda, ground cinnamon, nutmeg, salt, roman beauty apples - peeled, cored & chopped, chopped pecans, vanilla, caramel glaze, butter, sugar, brown sugar, salt, heavy cream

non stick cooking spray (with flour in it ), powdered sugar, pumpkin pie spice, baking powder, baking soda, all-purpose flour, eggs, sugar, pack pumpkin, shortening, butter, cold , cut into slices (1/2 cup), powdered sugar, evaporated milk, vanilla extract, salt, pumpkin pie spice (optional), caramel ice cream topping, almonds, sliced, toasted

eggs separated, granulated sugar, all purpose flour, baking powder, salt, cold water, vanilla, cream of tartar, glaze, granulated sugar, butter, butter softened, unsweetened melted chocolate cooled, powdered sugar, cold coffee

caramel marshmallow apples, caramels, marshmallows, water, apples, wooden skewers, line a baking sheet with buttered wax paper; set aside. combine caramels, marshmallows, and water in a medium saucepan. cook over medium heat, stiring constantly, until caramels melt. cool slightly while preparing apples. rinse and dry apples. insert skewers into apples. dip each apple in caramel mixture, coating apples. place on prepared sheet. refrigerate until firm. for a fun change, roll apples in crushed peanuts or drizzle with melted chocolate.

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.