Caramel Apples Cream And White Chocolate Stuffed F Recipes

CARAMEL APPLES CREAM AND WHITE CHOCOLATE STUFFED F

Steps:

• Directions For Filling Heat oven to 300 degrees. Chop pecans and place on a baking sheet. Toast for 8 minutes. Remove and let cool.
• Pour wine over apples and soak.
• Pour wine over apples and soak. Mix remaining ingredients. If you have time let fruit soak for 30 minutes. Then drain well onto a cloth or paper towel to remove access liquid. Stir into cream cheese mixture and refrigerate while you prepare everything else.
• Directions For Eggs and Cream Whisk everything together in a bowl. Set aside.
• Directions For Whipped Cream Whip heavy cream on medium, then high until soft peaks form. Add remaining items and continue beating until you have beautiful fluffy homemade whipped topping. Be careful not to beat too long or it will turn into butter. Refrigerate.
• Putting It All Together Heat butter in a large skillet on medium. Lay out slices of bread.
• Distribute filling between 4 slices of the bread. Top each with remaining slice. Dip into egg batter and place into hot pan. Cook until lightly browned on each side, approximately 4 to 5 minutes. Cut into triangles or squares.
• Spoon whipped cream over each section. This cream is not super sweet. If you want even more decadence, drizzle with maple syrup or caramel.
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CARAMEL APPLE CREAM AND WHITE CHOCOLATE STUFFED FRENCH TOAST

Steps:

• Directions For Filling
• Heat oven to 300 degrees.
• Chop pecans and place on a baking sheet.
• Toast for 8 minutes.
• Remove and let cool.
• Pour wine over apples and soak.
• Mix remaining ingredients.
• If you have time let fruit soak for 30 minutes.
• Then drain well onto a cloth or paper towel to remove access liquid.
• Stir into cream cheese mixture and refrigerate while you prepare everything else.
• Directions For Eggs and Cream
• Whisk everything together in a bowl. Set aside.
• Directions For Whipped Cream
• Whip heavy cream on medium, then high until soft peaks form.
• Add remaining items and continue beating until you have beautiful fluffy homemade whipped topping. Be careful not to beat too long or it will turn into butter.
• Refrigerate.
• Putting It All Together
• Heat butter in a large skillet on medium.
• Lay out slices of bread.
• Distribute filling between 4 slices of the bread.
• Top each with remaining slice.
• Dip into egg batter and place into hot pan.
• Cook until lightly browned on each side, approximately 4 to 5 minutes.
• Cut into triangles or squares.
• Spoon whipped cream over each section. This cream is not super sweet. If you want even more decadence, drizzle with maple syrup or caramel.

WHITE CHOCOLATE CARAMEL

Steps:

• Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
• To reheat, warm the jar in a pot of simmering water.

WHITE CHOCOLATE CARAMEL APPLES

Steps:

• Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.
• Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
• Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.
• Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.