Preheat the oven to 325°F. Lightly grease 8×8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the ...

While cake cools, make the crunchy peanut caramel sauce Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium-high, stirring occasionally. Cook, stirring constantly, until ...

Try new recipes from the F&W test kitchen and other chefs, like a Coq au Vin Blanc, pepper jelly cocktail meatballs, and a banana-chocolate cake with peanut butter caramel sauce.

Instructions:. We will begin by making the custard first, as it needs time to set in the chiller. Separate your eggs and reserve the yolks. Place a medium sized pot over medium heat.