Caramel DeLite Battered Shrimp
Recipe from Culinary Cookie Creations by The Art Institutes.
4-6 Servings
6 each Caramel DeLites crushed
1/2 cup All-purpose flour
1 cup Milk
1 Tbs Onion, finely chopped
2 tsp Garlic, finely chopped
2 each Eggs
1/2 tsp Salt
1/4 tsp Chipotle
1/4 tsp Cayenne pepper
1 cup Cooking oil
1/2 lb Raw shrimp, 21/25 CT, peeled and de-veined
Cut each peeled and de-veined shrimp in half. Set aside. Scrape off some of the chocolate from the bottom of each Caramel DeLite. Crush cookies into smaller pieces using blender. Place in a medium sized bowl. Add milk, flour and eggs. Continue mixing until the cookies are well incorporated. Season with salt, pepper, chipotle and cayenne. Add chopped onions, garlic and parsley into the batter mixture.
In a skillet, heat oil over medium heat. Dip chopped shrimp into the batter and fry until lightly brown (approximately 2-3 minutes). Drain on paper towels.
Lemon Crunch Cheesecake with Caramel Apple Topping
Recipe from ABC Bakers
6 Servings
8 Lemonades, 5 crushed, 3 broken into small pieces
4 tsp melted butter
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla extract
1 egg
1 cup finely chopped apple
1/3 cup caramel flavored topping
Instructions:
Preheat oven to 350 degrees F. Place 6 foil baking cups in muffin pan. Combine crushed cookies and butter. Press crumb mixture into bottom of each foil cup. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until blended. Add egg;beat on low speed until just blended. Stir in cookie pieces. Spoon batter evenly over lemon crunch crust. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Just before serving, remove cheesecakes from foil cups. Top each cheesecake with chopped apple and drizzle caramel topping over cheesecakes. Serve immediately.
Lemon Crunch Cheesecake with Caramel Apple Topping
Recipe from ABC Bakers
6 Servings
8 Lemonades, 5 crushed, 3 broken into small pieces
4 tsp melted butter
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla extract
1 egg
1 cup finely chopped apple
1/3 cup caramel flavored topping
Instructions:
Preheat oven to 350 degrees F. Place 6 foil baking cups in muffin pan. Combine crushed cookies and butter. Press crumb mixture into bottom of each foil cup. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until blended. Add egg;beat on low speed until just blended. Stir in cookie pieces. Spoon batter evenly over lemon crunch crust. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Just before serving, remove cheesecakes from foil cups. Top each cheesecake with chopped apple and drizzle caramel topping over cheesecakes. Serve immediately.
