Tag Archives: caramel sauce

Bananas Foster Ice Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Bananas Foster Ice CreamThis Bananas Foster Ice Cream is a variation of that marvelous no machine ice cream featuring condensed milk and whipped cream. It also features very little work!

An added ingredient, rum, keeps the ice cream from freezing rock hard and insures it stays nice and creamy for up to a couple of weeks (if it lasts that log) in the freezer.

Bananas Foster is made with brown sugar which is simply white sugar coated with molasses. Less for light, more for dark. Since this recipe does not use sugar, I added a bit of molasses to emulate the flavor of the brown sugar. Rum is used, not only to keep the ice cream from freezing, but as one of the flavors of Bananas Foster. Continue reading

No Bake Rocky Road Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

No Bake Rocky Road CheesecakeToday was KMOV TV Great Day St. Louis day and here’s the recipe for this easy to make no bake cheesecake.

Ummmm cheesecake – everyone’s favorite. But getting it to come out is another matter. Do you use a water bath or not? How do you prevent it from cracking? Or do you just give up and buy one? What if you could make a great cheesecake and not have to worry about the baking part? We’re not talking about just any cheesecake, but rocky road with chocolate, salted peanuts and marshmallows finished with a gravel top of peanuts and chocolate and caramel sauce? Now there’s no reason not to make one. Oh, and you can tell everyone you baked this perfect cheesecake and soak in all the compliments. No one will know this was a no bake cheesecake except you and me!! And I’m not tellin’!! Continue reading

Apple Pie ala Mode with Salted Caramel

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Apple Pie Ala ModeApple Pie ala Mode is one of my favorite desserts but once the boys were out on their own one of my biggest challenges was what to do with full size desserts. Even more so today since Mike has diabetes and the last thing I need is a whole pie! The neighbors can only eat so much!

So I came up with an Apple Pie ala Mode ala minute. A way to have apple pie, with or without the ice cream, at a moment’s notice. And what an apple pie –spiced apples, pate brisee crust and vanilla ice cream all topped off with a salted caramel sauce.

The salt can be omitted from the sauce if desired or more can be added. But this is, hands down the best caramel sauce to be found. It’s also one of the easiest. You don’t even need a thermometer. Think of everything you can do with it. World class turtle sundaes, apple slices dipped in the sauce, or just drizzled (heavily!) on vanilla ice cream. It tastes just like my favorite ice cream, Hagan Das Caramel Cone ice cream. How much better can this sauce get. Oh, did I mention it only takes about 15 minutes to make. Easy enough to always have on hand.

This sauce is from Averie Cooks who has a great blog.  She is correct in that is is a really easy recipe to make. Just make sure you take the sugar syrup dark enough.

Continue reading

Caramel – An Important Building Block of Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Caramel (1 of 1)Caramel is one of the basic building blocks of pastry – also known as component parts or foundations.  It can be used as a part of a recipe, as a sauce or a candy.  There are several ways of making caramel.  The simplest is to liquify sugar until deeply golden then add cream.  But taking a different route offers a deeper, richer caramel.

We used a lot of caramel at the shop and never found a smooth, buttery caramel that tasted as good and was the correct consistency without making our own.   So we did!  Sometimes there was so much caramel going, you would think we were a candy shop instead of a bakery.  If you are not using the caramel immediately, it will keep well at room temperature when it is cool. Refrigerate it if the weather is warm or the butter will separate.  To warm it for spreading, microwave briefly.  Do not overheat or over stir a lot, as the butter will separate and rise to the top.  If this happens, pour off the melted butter.  For any recipe calling for caramel, you can do as we did and make this several days in advance.  Warm to use.

Once you taste this caramel, it will spoil any other caramel for you.  To use it for a sauce after it has been made, place it in a saucepan and add a bit more cream.  Heat gently, stirring from time to time.  If it is too thick, add a bit more cream. Remember the caramel sauce will thicken at room temperature so make it a bit thinner than you want the finished sauce to be when cooled. Continue reading