Thursday, November 14, 2019

👩‍🍳Bourbon Pecan Caramel Recipes👩‍🍳

🍎🥧🍏Apple Streusal Tart🍎🥧🍏
Perfect deserts for Thanksgiving coming up!!
For the Tart:
Single crust pie dough, enough to line a 9-inch tart pan
4 apples (such as Granny Smith, McIntosh or Macoun), peeled cored and sliced thin
1/2 cup Bourbon Pecan Caramel Sauce (Pick up at Bonnes Amies Kitchen)

For the Streusel Topping:
2/3 cup all-purpose flour
1/3 cup pecans or walnuts, toasted and chopped
2/3 cup light brown sugar
5 Tablespoons butter
1 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 350° F.
Roll pie dough into a 10-inch round. Ease dough into a 9-inch tart pan with a removable bottom and press it firmly into the edges. Roll pin over the top to cut off excess dough. Place in the refrigerator 15 minutes while you make the filling.
Heat Caramel Sauce in the microwave or in a small sauce pan over low heat until it is pourable, but not hot. Toss apples and sauce in a medium bowl until well coated. Place apples in the prepared tart crust.
Place streusel topping ingredients in a bowl and work with your hands until uniformly mixed and the crumbs are the size of small peas. Sprinkle over the apples.
Place tart on a rimmed baking sheet. Bake for 50-60 minutes or until the crust and top is golden brown and the apples are tender when pierced with a fork. Remove to cooling rack and cool.
Remove rim of tart pan, slice and serve. Even more delicious with vanilla ice cream or sweetened whipped cream.
O.K., we may have outdone ourselves with this one. First we carefully crafted a smooth, rich caramel sauce, added fresh pecan pieces and then just to put it over the edge, a hint of a smooth, barrel-aged bourbon. Voila! A dessert sauce to end all dessert sauces! Enjoy.

👩‍🍳Sticky Buns👩‍🍳
1 (1-pound) Loaf of unbaked bread dough (found in your groceries frozen food section)
1 Tablespoon butter, melted
2 Tablespoons granulated sugar
1/4 teaspoon cinnamon
3/4 cup Bourbon Pecan Caramel Sauce
1/4 cup pecans, chopped and toasted

To toast the pecans, place the pecans in a pan and bake in a 350° F oven approximately 5 minutes until the nuts are golden brown.
Thaw frozen dough according to package directions.
Preheat oven to 350° F. Grease a deep-dish 9-inch pie pan.
Roll dough into a rectangle approximately 10x6-inches.
Brush surface of the dough with melted butter.
Combine the sugar and cinnamon and sprinkle over dough.
Roll up the dough forming a 10-inch long roll. Cut into ten rounds about 1 inch thick.
Sprinkle toasted pecans over the bottom of the pie plate.
Spread the dessert sauce of your choice over the nuts.
Place the dough rounds, spiral side up, over the sauce. Let the dough rise in a warm place 30 minutes or until it doubles in size. Bake in the preheated oven for 30 minutes or until cooked through and golden brown.
Remove from oven and cool 5-10 minutes. Turn pie pan over onto a serving dish. Serve buns warm.