Caramel Recipes

This custard dessert is also known in Spain as flan, in Italy as crema caramella and in France as crhme renversie. Creme caramel is a custard that has been baked in a caramel-coated mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold.

The "Taste of Home " magazine has other interesting rhubarb recipes.

Caramel Fondue can be prepared few hours ahead and then rewarm over low heat just before serving.

Feel free to leave out the cheese if you want an unadulterated onion dip experience. Some of you will remember this recipe from my Dips article in Bon Appitit (March 2001). It's worth repeating.

Grilling meltingly tender, marinated lamb chops is one of life's simple pleasures.

Note: If you would like a bit of change in this recipe, you can put slices of canned pineapple over the syrup mixture and then lay the bread on top of the pineapple. When it is served, turn it over and it resembles a pineapple upside down cake

About 6 doz. cookies.

easy and so delicious, they melt in your mouth

We love this. It has a subtle, wonderful taste, not as strong as butterscotch.

These stay chewy, and are very good.

Be sure to use a good sized saucepan, when you add the soda and vanilla it will foam up and you don't want it to boil over. Its a recipe I've used for a long time and is always popular.

To wrap caramels: Tear off 6-inch strips of waxed paper; cut each strip into 4-inch widths, making pieces 6 X 4 inches. Roll caramel in length of paper; fold flaps under. Set caramels in boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped. *You'll find black and red paste for coloring these candies in specialty and cake-decorating stores.