Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Tasse | Margarine (vegetable oil spread) 2 sticks, see Note |
1/3 Tasse | Sugar, powdered |
2 Teelöffel | vanilla |
2 Tasse | all-purpose flour |
1 Tasse | Pecans finely chopped |
| topping |
30 | Caramels |
3 Esslöffel | milk |
2 Teelöffel | Margarine (vegetable oil spread, see Note) |
3 | Apples, small, red, sliced |
3 Esslöffel | Sugar granulated |
2 Esslöffel | Almonds sliced |
To prepare crust: Preheat oven to 350 degrees. Mix vegetable oil spread, powdered sugar and vanilla in a large bowl with electric mixer on medium speed until light and fluffy. Add flour and pecans; mix well. Press into greased 12 inch pizza pan; prick crust several times with fork. Bake for 20-22 minutes or until lightly browned. Cool.
To prepare topping: Microwave caramels and milk in microwaveable bowl on high (100 % power) 2 - 3 minutes, until smooth, stirring after 1 minute. Spread over cooled crust. Melt vegetable oil spread in a large skillet. Add apples and granulated sugar. Cook on medium heat 3-5 minutes or until apples are tender; stirring occasionally. Spoon over caramel mixture, sprinkle with almonds.
margarine are used, results may be different.
From Sherlyne Hutcinson of Cornelius, Oregon. First prize, Treasured Apple Recipe category, Kraft Caramels 60th Anniversary Recipe Contest
|
|
Anmerkungen zum Rezept:
keine |