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Old 10-10-2005, 10:32 AM   #11
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Thanks Alix! I was racking my brain for an answer. The only thing I could come up with was to make caramel for the topping. Here's one I have used a couple of times.

Caramel Topping

3/4C packed brown sugar

6Tbsp. Butter

2Tbsp. Milk

Mix in microwave safe bowl & microwave on high, uncovered, 3-4 minutes, stirring often.


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Old 10-10-2005, 11:26 AM   #12
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Thanks ladies!

Both your suggestions sound great, my mother used to make caramel the Eagle Brand way but I have always been afraid to try it... I may try it today! However I can do the other sauce too in case my group does not like the caramel.


All things are difficult before they are easy. -Thomas Fuller (1608-61)
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Old 10-17-2005, 12:15 PM   #13
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Mmmm...I saw these caramel cheesecake bars on my Kraft seasonal cookbook I get in the mail. I did make them then tried to make the caramel sauce with brown sugar, flour, vanilla and water...LOL...what a mess it was, and yucky too!!! I'll go with sweetened condensed milk or brown sugar and heavy cream next time. Any other great recipes for caramel sauce?

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Old 10-17-2005, 12:30 PM   #14
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Originally Posted by ICadvisor
Thanks Crews, lol, funny thing is (if I sound like a broken record here and people are getting the urge to hit me with a cast-iron frying pan, I apologize) neither vanilla wafers or graham crackers are to be found in Ireland, so when it comes to cheesecake crusts I use "digestive biscuits" (cookies). I think I'll try it with those, orrrrrrr do you think that shortbread cookies would work? (Or would they maybe burn too easily?)

Your cookies are on the way. Should be there in a short time.!!

In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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