Baking and Crafting for Wednesday's Sale

Whole Items This week:

$35.00 Creamy Carmel Flan

$35.00 Vanilla Carmel Crème Brule

$25.00 Layered Candy Cane Dessert

$15.00 Holiday Cranberry Gelatin Salad

$25.00 Sticky Buns for 12 rolls

Creamy Caramel Flan

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1 package (8 ounces) cream cheese, softened

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 teaspoon vanilla extract

Directions

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

• Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

• Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

• Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

• To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally-inspired baking recipes.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is crème brulee or panna cotta the same as flan? Crème brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.

Nutrition Facts 1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.

Caramel Creme Brulee

Ingredients

• 4-1/2 cups heavy whipping cream

• 1-1/2 cups half-and-half cream

• 15 large egg yolks, room temperature

• 1-1/3 cups sugar, divided

• 3 teaspoons caramel extract

• 1/4 teaspoon salt

• 1/3 cup packed brown sugar

• Ground Vanilla Beans 1/4 cup to 1/3 cup

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Directions

• Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.

• Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.

• Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Editor's Note: This recipe was tested with Watkin's caramel extract in a broiler-safe Staub cherry ceramic rectangular baking dish.

Nutrition Facts 1/2 cup: 452 calories, 35g fat (21g saturated fat), 298mg cholesterol, 86mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 6g protein.

Layered Candy Cane Dessert

Ingredients

• 1 package (14.3 ounces) Oreo cookies

• 6 tablespoons butter, melted

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup sugar

• 2 tablespoons 2% milk

• 1 carton (12 ounces) frozen whipped topping, thawed, divided

• 3/4 cup crushed candy canes (about 7 regular size), divided

• 2 packages (3.3 ounces each) instant white chocolate pudding mix

• 2-3/4 cups cold 2% milk

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• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling.

• Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust.

• Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.

Nutrition Facts 1 piece: 251 calories, 13g fat (7g saturated fat), 20mg cholesterol, 250mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 2g protein.

Holiday Cranberry Gelatin Salad

Ingredients

• 2 packages (3 ounces each) raspberry gelatin

• 2 cups boiling water, divided

• 1 can (14 ounces) whole-berry cranberry sauce

• 2 tablespoons lemon juice

• 1 cup heavy whipping cream

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup chopped pecans

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Directions

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour.

• In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

Nutrition Facts 1 piece: 241 calories, 14g fat (7g saturated fat), 34mg cholesterol, 100mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 3g protein.

Pecan Pie Bars

Ingredients

• 2 cups all-purpose flour

• 1/2 cup confectioners' sugar

• 1 cup butter, softened

• 1 can (14 ounces) sweetened condensed milk

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• Pinch salt

• 1 package (8 ounces) milk chocolate English toffee bits

• 1 cup chopped pecans

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Directions

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes.

• Meanwhile, in large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust.

• Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

Test Kitchen TipsPecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature. Place a damp paper towel under your cutting board to keep it from slipping on the counter while you chop your pecans Pecan Pie lovers can find more desserts here.

Nutrition Facts 1 bar: 127 calories, 8g fat (4g saturated fat), 18mg cholesterol, 100mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 2g protein.

Sticky Buns

Ingredients

• 2 teaspoons active dry yeast

• 1-1/4 cups warm water (110° to 115°)

• 3 tablespoons butter, softened

• 3 tablespoons sugar

• 2 tablespoons nonfat dry milk powder

• 1 teaspoon salt

• 3-1/4 to 3-3/4 cups bread flour

• SAUCE:

• 1/2 cup packed brown sugar

• 1/4 cup butter, cubed

• 1/4 cup corn syrup

• 1/2 cup chopped pecans

• FILLING:

• 1/3 cup butter, softened

• 1 tablespoon sugar

• 1 teaspoon ground cinnamon

Buy IngredientsPowered by Chicory Directions

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

• Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish.

• Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.

• Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Watch the Video Editor's Note: The dough may be prepared in a bread machine. Place dough ingredients (using water that is 70°-80° and only 3 cups of bread flour) in bread pan in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Prepare buns as directed. Nutrition Facts 1 bun: 314 calories, 15g fat (8g saturated fat), 32mg cholesterol, 334mg sodium, 42g carbohydrate (17g sugars, 1g fiber), 5g protein.