- •1 cup confectioners' sugar
- •3 cups cold 2% milk
Adapted loosely from Rick Bayless. If you’ve never had dulce de leche before, you’re in for a treat — a sticky, gooey, sweet treat. One of the best parts about making it from scratch is that you can control the sweetness a bit; 1 cup is the standard sugar recommendation per quart of milk, but I’ve also seen and am curious to try it with 3/4 cup. Baking soda is not mandatory here, but it’s supposed to help the final caramel not have any lumps, as well as enhancing the brown color. (Thanks, Maillard!) Some versions contain vanilla, others contain cinnamon (you can leave it in for all or part of the time, if you’re worried it’s getting too cinnamon-y), some contain both — really only add them if that’s the flavor you’re hoping for. If you don’t have a fresh vanilla bean, stir in 1 teaspoon of vanilla extract right before straining and cooling it.
- granulated or raw sugar
- baking soda dissolved in 2 teaspoons water
See website for great how to photos
- whole Egg
- Cold Water
- White Vinegar
- fresh Strawberries hulled and sliced
- oj
- fat free ricotta cheese
- vanilla extract
- vanilla fat free yogurt
305 cal; 4 g protein, 54 g carbohydrates, 2 g fiber, 9 g fat, 5 g saturated fat, 407 mg sodium.
- blueberries
- granulated sugar
- confectioner's sugar
- butter
- granulated sugar
- lemon zest
- sprinkles
- flour
- cherry pie filling
- cinnamon
Notes: you can easily double this recipe for the pie part, but not the glaze. There is enough glaze for 2 pies, just a little less on top. :)
- ReaLemon Lemon Juice
- vanilla extract
- Golden Lemon Topping
- Pie Filling
- cornstarch
- ReaLemon juice
- egg yolk
- milk
- egg
- cocoa powder
- instant coffee
- cream
- vanilla extract