2006 Summer Body Special
This body-care guide will help you greet the sunny days of summer with confidence this year.
September 2005: From Our Kitchen Don't miss our fabulous recipe for Quick Caramel Frosting. For perfect results every time, just follow the tips below. By Mary Allen Perry / Photography: Ralph Anderson / Styling: Lisa Powell Bailey
Caramel Creations
Cook the caramel mixture in a heavy saucepan, and stir with a wooden spoon rather than a whisk. A balloon whisk won't reach the edges of the pan, and the mixture will scorch.
Once the caramel mixture is removed from the heat, it cools down quickly--so go ahead and use it while it's still warm. If you'd like a thinner caramel, whisk in hot water, a tablespoon at a time, until it reaches the desired consistency.
We topped our muffins and cakes with a generous coating of caramel, but if you prefer less, just refrigerate any leftovers. Store in an airtight container up to 2 weeks.
If the caramel mixture starts to harden before you're ready to use it (or if it's been stored in the refrigerator), just warm over low heat for a few minutes or microwave at HIGH for 15-second intervals until soft.
Transform store-bought convenience products into fare worthy of company. Spoon Quick Caramel Frosting over hot apple pie, spread it over cheesecake, or sandwich it between chocolate wafers and roll the edges in finely chopped pecans.
To make cutting Caramel-Pecan Cheesecake Bars extra easy, line the baking pan with lightly greased heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and chilling, freeze for several hours. Lift from pan using foil; press foil sides down, and cut while partially frozen into desired sizes and shapes.
Plan ahead for breakfast on the run by spooning leftover grits into lightly greased microwavable cups or mugs. Cover with plastic wrap, and store in the refrigerator for up to 3 days. When ready to serve, just microwave at HIGH 1 to 2 minutes or until thoroughly heated.
