ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Peanutty Carmel Sauce

Misc.

Here is another one:

PEANUTTY CARAMEL SAUCE

Yield: 1 cups

1 pk (14oz) caramel (48)
2 tb Creamy peanut butter
2 tb Water

Microwave all ingredients in medium microwave safe bowl on high 2 1/2
to 3 1/2 min. or until smooth, stirring every minute.

Serve as a dip with mashmallows, strawberries, apple slices, and or pound cake
pieces or as a sauce over ice cream.


MsgID: 0026941
Shared by: Hobbs
In reply to: ISO: ISO:Caramel sauce
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grilled Onion Bloom
  • GRILLED ONION BLOOM 1 large sweet onion, Walla Walla or Vidalia 2 tablespoons butter 2 teaspoons (4 cloves) minced garlic Salt and pepper, to taste Peel onions, and cut each one into quarters, or eights, keeping onio...
  • Chocolate Chiffon Cake with Chocolate Glaze
  • CHOCOLATE CHIFFON CAKE WITH CHOCOLATE GLAZE FOR THE CAKE: 1/2 cup unsweetened cocoa powder 1 cup boiling water 1 3/4 cups cake flour 1 3/4 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon...
  • Hazelnut Cream Candy
  • HAZELNUT CREAM CANDY 1 cup roasted and chopped hazelnuts 1 to 2 tablespoons vegetable shortening (if needed) 1 (6 ounce) package semisweet chocolate pieces 1/2 cup heavy (whipping) cream, whipped 1 tablespoon sugar 1/...
  • Heavenly Whole Wheat Challah
  • HEAVENLY WHOLE WHEAT CHALLAH "When I first started making challah, people either loved it or were offended by the whole wheat," Andra said. "It was supposed to be white." She sees it this way: "My grandmother made whi...
  • Letter V Recipes
  • June 13, 2006 Recipe Swap LETTER V RECIPES (VINEGAR, VANILLA, VIDALIA, VEGETABLES, ETC.) To add a recipe please click POST REPLY . This Week's Daily...
  • Salted Fudge Brownies
  • SALTED FUDGE BROWNIES "F&W’s Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the...
  • Braised Short Ribs with Hearts of Bok Choy
  • BRAISED SHORT RIBS WITH HEARTS OF BOK CHOY "As refreshing and light as bok choy can be in a stir fry it also lends itself well to slow cooking, as in this winter stew. I like to use the hearts of baby bok choy, just t...
ADVERTISEMENT
  • Pineapple Limbers, Coconut Limbers and Lemon Limbers
  • PINEAPPLE LIMBER Source: Facebook 1 can pineapple in chunks or slices 2 cups pineapple juice 2 cups water sugar to your taste Mix well in a blender the pineapple, the pineapple juice and the water. Combine in a bowl,...
  • Jim Jam Bars (3 layer bar cookie, buttery dough)
  • Hello Sky, I'm hoping that someone will have the exact recipe you're looking for, it sounds yummy! In case it doesn't show up, I thought you might want to experiment with the recipe below. You could substitute the Andes ...
  • Chocolate Chocolate Chip Doughnuts
  • CHOCOLATE CHOCOLATE CHIP DOUGHNUTS 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup sugar 1/2 cup buttermilk 1 1/2 tablespoons oil 1 large egg 3 tablespoons unsweetened cocoa powder 1 cup coa...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Peanutty Carmel Sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!