Tuesday, October 2, 2012

Terrific Tuesday with a Recipe

 

Caramel Apple Cake

Moist Caramel Apple Cake recipe


What You Need

1pkg.  (2-layer size) yellow cake mix
1pkg.   (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1cup  water
4 eggs
1/3cup  oil
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp.  milk

Make It

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer until well 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 side 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.


Stuffed Acorn Squash

Acorn Squash with Apple Stuffing recipe

What You Need

2 acorn squash, cut lengthwise in half, seeded
1-1/4 cups  water
2 Tbsp.  butter
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup  chopped peeled apples
1 cup  KRAFT Shredded Sharp Cheddar Cheese

Make It

CUT each squash piece lengthwise in half; place, cut-sides down, on microwaveable plate. Microwave on HIGH 12 to15 min. or until tender.

MEANWHILE, bring water and butter to boil in medium saucepan. Add stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5 min.; stir in cheese.

TURN squash over; top with stuffing. Microwave on HIGH 2 min. or until heated through.

***How to Prepare in Oven
Place squash wedges, cut-sides down, in shallow pan. Bake in 375ºF oven 40 min. or until squash is tender. Meanwhile, prepare stuffing mixture as directed. Top squash with stuffing mixture; bake 5 min. or until heated through.

Pumpkin Coffeecake with Brown Sugar Glaze

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Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

(thank you kraft foods and pretty good food for your recipe ideas)



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