Butter Pecan Turtle Cookies

From the kitchen of One Perfect Bite...Here is another scrumptious bar cookie that I recommend you try. If you enjoy "turtle" candy, I know you will enjoy these bars with their layers of chocolate, caramel and nuts. The bars are simple to prepare and the recipe is easy to follow. The cookies will quickly disappear from your Christmas cookie tray. Here is how they are made.

Butter Pecan Turtle Cookies...from the kitchen of One Perfect Bite courtesy of William Maple and the Columbus Dispatch

Ingredients:
Crust
2 cups flour
1 cup brown sugar
1/2 cup butter
1 cup pecans (halved)
Caramel Layer
2/3 cup butter
1/2 cup brown sugar
Topping
1 cup milk chocolate chips

Directions:
1) Preheat oven to 350 degrees F.
2) To make crust: In a bowl, combine flour, brown sugar and butter and mix at medium speed until combined. Press into an ungreased 9-by-13-inch pan. Sprinkle pecans evenly over unbaked crust.
3) To make caramel layer: In a saucepan, combine butter and brown sugar. Cook, stirring constantly, until mixture begins to boil. Boil for 30 seconds to 1 minute, stirring constantly. Pour over crust layer.
4) Bake 18 to 22 minutes, or until caramel layer is bubbly and crust is light golden brown. Remove from oven, sprinkle with chocolate chips. Let chips melt slightly for 2 to 3 minutes. Use a knife to swirl chips as they melt to cover bars. Cool and cut into bars for serving. Yield: 24 cookies.

                    

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            Swedish Cardamom Wreath                         Night Before Christmas Cold Oven Coffee Cake

                Three Years Ago Today:                                                  Four Years Ago Today: 

                       Candied Almonds                                                              Bean Burgers

Crunchy Chocolate-Peanut Stix

                                        My thought for today can be found  here.

From the kitchen of One Perfect Bite...While they may not be pretty to look at, I think you'll enjoy this simple confection that tastes a bit like a Twix bar. I found the recipe in the February issue of Family Circle magazine and its simplicity intrigued me. I figured that any recipe that used a combination of milk chocolate, caramel and peanut butter couldn't be half bad, especially when the combination is used to cover a base of salted crackers. I clipped the recipe and finally, in what the Silver Fox calls a Paula Deen moment, got back to it this week. I had no expectations for the recipe, so I was delightfully surprised when my creation turned out well enough to share with you. These are kid cookies that will never make it to a tea tray, but they are perfect for a cookie jar and you'll find that small hands can finish a batch with great dispatch. So, if you tend to the young or young at heart, I hope you'll give this recipe a try. Here is how this confection is made.

This week's Weekly Menu is ready for browsing. The Seasonal Menu will be changed this morning. I hope you'll take a peek at both of them.

Crunchy Chocolate Peanut Stix...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
75 rectangular buttery crackers (i.e. Keebler Club)
1/2 cup butter
1/2 cup milk
1-1/4 cups light brown sugar
1/4 cup granulated sugar
2 cups finely crushed honey graham crackers
1-1/4 cups milk chocolate chips
1 cup peanut butter chips

Directions:
1) Line 13x9x2-inch baking pan with foil, leaving extra on ends for handles. Line bottom of pan with 25-27 butter crackers and set aside.
2) In medium saucepan, melt butter and add in milk, brown sugar and white sugar. Bring to a simmer. Gradually stir in 2 cups of graham cracker crumbs. Simmer, stirring frequently for 5 minutes.
3) Pour 1 cup of butter/crumb mixture over cracker layer in pan. Top with another layer of crackers and spread remaining butter/crumb mixture over it. Cover with another layer of crackers.
4) In microwavable bowl, combine milk chocolate and peanut butter chips. Cook on high for 1 minute and stir. Continue to cook in 30 second intervals until chips can be stirred smooth. Pour over top of final cracker layer and spread evenly. Refrigerate for at least 1 hour. Carefully lift out of pan and place on cutting board, removing foil. Cut into 1 x 4 inch bars with a serrated knife. Yield:6 dozen bars.









One Year Ago Today: Asian-Style Chicken Meatballs with Peanut Sauce














Two Years Ago Today: Pickled Asparagus


















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My Cold Cold Heart - Frozen Caramel Cream for Valentine's Day

From the kitchen of One Perfect Bite...Valentine's Day is very low-key around here. Left to my own devices, I'd probably nod, blow a kiss to the wind and get on with my day. I'm not a Scrooge mind you. I dance at weddings and sing for birthdays, and the holidays, the big ones anyway, are celebrated in grand fashion around here. It's just that I have a problem with merchant holidays and this certainly is one of them. The thing that prevents me from uttering the famous "bah, humbug" is the memory of a 5 year old, still so small she's perched on a booster seat, cutting a ragged heart for her father as we sat around the table and talked about her day. She is special, this one. She's a talker and a thinker and she shares her words and thoughts in magpie fashion, confident that the world is always listening and needs to hear what she has to say. She's had a good day at school and as we work our way through who said what and the party and all the cards, she put the scissors down and stared at me with that unmistakable, the shoe is going to drop, look that all mothers come to recognize. Now, we've already covered babies and how they get here, so I'm fairly certain I'll be able to take what comes next in stride. I wasn't. My baby, who is five mind you, says to me, "You love me, but you are in love with daddy." World, have you met my daughter Erich Fromm? Now, I don't know where that came from, but it was a reminder that all we learn is not formally taught. Especially when it comes to relationships. At any rate, she quickly went back to her scissors, and I went on to make an ice cream heart that could never rival the one she was making for her father. The cake, by the way, is a wonderful way to give a nod to a special occasion without killing yourself in the process. It's made with three ingredients and involves no cooking, but it looks festive and can be modified to your family's taste. If you are a purist, you can make the ice cream and topping on your own, but it is really not necessary. The combination I've used for this post is one I found in Real Simple magazine and I chose it because it photographs better than my personal raspberry favorite. If you need a dessert for Valentine's Day, you might want to give this recipe a try. Here's how it is made.

Frozen Caramel Cream Cake...from the kitchen of One Perfect Bite inspired by Real Simple

Ingredients:
3 quarts softened vanilla ice cream
1 cup caramel sauce
1/2 cup toasted sliced almonds

Directions:
1) Line a heart pan with with strips of plastic wrap long enough to extend over sides of pan and form handles for lifting.
2) Pack softened ice cream into pan and freeze over night.
3) Just before serving, lift ice cream from pan. Peel away plastic wrap and place on a serving dish. Top with caramel sauce and almonds. Serve immediately or return to freezer. Yield: 12 servings.

One Year Ago Today: Cinnamon Love Knots

Two Years Ago Today: Lemon Parfait Mousse

Three Years Ago Today: Forget Me Not Fudge

Milk Chocolate and Caramel Mousse Pie

From the kitchen of One Perfect Bite...I received a bottle of a, new to me, liqueur for Christmas this year. It was Bailey's, but this version had hints of caramel added to the base and that gave the familiar liqueur an entirely new taste. To be honest, I had absolutely no idea what to do with it until last night. This obviously is not going to be a sponsored post. Late yesterday, I was asked to step in and make desserts for a pot luck supper. I quickly bounced ideas against the contents of my pantry and refrigerator and came up with the pie I'm featuring today. As it happens Monday, January 23rd is National Pie Day and that special request is going to make me seem a more informed and better blogger than I actually am. I, quite by chance, have a pie for National Pie Day to share with you this year. I've been holding on to a recipe for a mousse-style pie for a while now. It had been published in the Providence Food Examiner and I had never gotten around to testing it. I had to make a few substitutions because I had no white chocolate in the house, but I thought I could create a milk chocolate version that would be as tasty. It is that. The pie is extraordinarily easy to make, though it requires considerable time to set. It contains no gelatin, so I'd advise it be made a day before you plan to serve it. The pie contains uncooked egg whites. If there are any in your home with compromised immune system, you should use pasteurized eggs when you make this. I think those of you who try this recipe will enjoy the pie and the ease with which it comes together. Here's the recipe.


Milk Chocolate and Caramel Mousse Pie...from the kitchen of One Perfect Bite inspired by Donna Diegel of the Providence Food Examiner

Ingredients:
1 chocolate cookie pie crust
Milk Chocolate Mousse:
1-1/3 cups milk chocolate baking chips
1/3 cup Baileys with a Hint of Caramel
1/2 cup egg whites (about 4 eggs)
1/4 cup sugar
1 cup heavy whipping cream
Sweetened Whipped Cream Topping:
1 cup heavy whipping cream
1/3 cup powdered sugar, sifted
1/2 teaspoon vanilla
Chocolate curls or cookie crumbs for garnish, optional

Directions:
1) Melt chocolate and Baileys spirits in top of a double boiler set over hot water. Use a spatula to blend well and keep from burning. Remove from heat.
2) Using an electric mixer, whip egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, and beat until stiff peaks hold their shape. Set aside.
3) Whip 1 cup heavy cream until stiff.
4) Gently fold egg and whipped cream together.
5) With a large spatula, fold milk chocolate into egg white mixture. Do not over mix.
6) Spoon into cooked pie crust and chill while preparing whipped cream topping.
7) To make topping: Whip heavy cream until soft peaks form. Add powdered sugar and vanilla and continue beating until stiff peaks form. Spoon or pipe onto top of mousse. Decorate with chocolate curls or cookie crumbs. Refrigerate for at least 4 hours before serving. Yield: 6 to 8 servings.








One Year Ago Today: Maine Shrimp Chowder















Two Years Ago Today: Bake Portobello Parmesan

Pumpkin Cake with Caramel Icing

From the kitchen of One Perfect Bite...Once pumpkin recipes begin to appear in magazines, you know the holidays can't be far behind. For the past several years, I've been seeking recipes that present old favorites in different ways. Today's recipe is a perfect example of what I mean. It is not new, but it combines elements of old recipes in such a way that it seems to be new. A standard spice cake is enhanced with pumpkin and then served warm, dripping with a sweet caramel sauce that is a wonderful counterpoint to the moist and spicy cake. It is an easy dessert to make it and it's always well received. It is perfect for the Halloween and Thanksgiving holidays. Here's the recipe for those of you who'd like to try this lovely seasonal cake.

Pumpkin Cake with Caramel Syrup...from the kitchen of One Perfect Bite

Ingredients:
Cake
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
Caramel Sauce
1-1/2 cups packed brown sugar
3 tablespoons all-purpose flour
Dash salt
1-1/4 cups water
2 tablespoons butter
1/2 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
2) Combine flour, sugar, cinnamon, baking soda, nutmeg and salt in a large bowl.
3) Combine eggs, pumpkin and oil in another bowl and beat until smooth.
4) Add wet ingredients to dry ingredients and mix until well-blended, about 1 minute.
5) Pour into prepared baking pan. Bake fe a greased 13-in. x 9-in. baking pan. Bake for 40-45 minutes or until a toothpick inserted near center of comes out clean. Cool on a wire rack.
6) To make sauce: Combine brown sugar, flour and salt in a small saucepan. Stir in water and butter and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce. Yield: 12-16 servings.









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You might also enjoy these recipes:
Pumpkin Cupcakes - The Four Points Foodie
Mum's Pumpkin Bread - A Foodie and Her Family
Pumpkin Pie Oatmeal - The Hungry Housewife
Double Ginger Pumpkin Tart - Inspired2Cook
Peanut Butter-Pumpkin Blondies - My Baking Heart

Chocolate Caramel Crunch Cake

From the kitchen of One Perfect Bite...It's a hot mess. If you love chocolate, caramel and nuts, literally buried in a mound of creamy snow, fasten your seat belts 'cause we're heading to paradise. If your tastes, like mine, tend toward the spare and barely sweet, I beg your indulgence and promise, that later in the week, there'll be something here for you as well. I've had this cake several times this summer, so, it's fair to say it has fans in this small community I call home. My first bite came from the, not so meager, piece the Silver Fox had claimed for himself at a block party. He was in paradise and had already extracted the promise of a recipe from its very flattered baker. I noted the cake quickly disappeared from the table and my husband's plate, but I foolishly thought that would be the end of it. I was certain that with all the other good things served that day, the cake would surely fade into memory. You know how things don't always work the way you think they will? Over the course of the next week, three copies of the recipe were tucked into our mailbox and a quarter of the cake miraculously appeared at our door. The Fox is obviously a charmer. The cake we were given disappeared in an embarrassingly short time. The Fox began to cajole and before I knew it, I was at the counter throwing the cake together. He believes his low-fat argument has swayed me. I'm a great actress. I also have a sense of humor and know the best way to stop an itch is to scratch it really hard. He tired of the cake half way through it 9 x 13-inch excess. It was too much of a good thing and I had to send the remains down the hill. I'm told by the mother of that clan, who, by the way, asked for the recipe, that the boys scorffed it up. If you asked me to describe the cake, the words ooey,gooey come to mind. It is not a cake I would choose for myself, but an awful lot of people love it. I learned a long time ago that I'm not an arbiter of taste, so here's the recipe for those of you who love things that are ooey, gooey, soft and chewy.

Chocolate Caramel Crunch Cake...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups water
5 egg whites
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions:
1) Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
2) Combine cake mix, water and egg whites in a largebowl and beat on medium speed for 2 minutes. Pour into prepared pan.
3) Bake for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
4) With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving. Yield: 18 servings.







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Two Years Ago Today: Ice Cream Crunch Cake







You might also enjoy these recipes:
Blackberry Chocolate Sheet Cake - Expat Cucuina
Raspberry Lime Sheet Cake - Annie's Eats
Mini Texas Sheet Cakes - Dinners for a Year and Beyond
Chocolate Sheet Cake - That Skinny Chick Can Bake !!!
The Best Chocolate Sheet Cake. Ever. - The Pioneer Woman Cooks

Apple Cake with Caramel Glaze

Joshua, who brought a catalog along for his visit to Santa, knows exactly what he wants for Christmas. I hope Santa was taking notes!

From the kitchen of One Perfect Bite...Earlier this week I had to make a cake for a morning coffee. I wanted to bake something that was seasonal, easy to make and just a little different than standard holiday fare. I found one in the book Southern Cakes, written by Nancie McDermott, that was exactly what I was looking for. I thought the cake would be too sweet for my own taste, but I knew others would love the apple and caramel confection. To my great surprise I found that I like it, too. The small piece I'd cut for myself was delicious and the caramel glaze that covered the top of the cake was amazingly good. The cake is definitely a keeper and, if you have not tried it, I hope you will soon. Here's the recipe.

Apple Cake with Caramel Glaze...from the kitchen of One Perfect Bite, inspired by Nancie McDermott

Ingredients:
Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups finely chopped apples
1 cup coarsely chopped pecans or walnuts
Brown Sugar Glaze
1 cup tightly packed light brown sugar
1/3 cup butter
1 teaspoon vanilla extract
2 tablespoons heavy cream

Directions:
1) Preheat oven to 350 degrees F. Grease a 13 x 9-inch pan. Set aside.
2) Combine flour, sugar, baking soda and salt in a medium bowl. Stir with a fork to mix everything together well.
3) In a large bowl, beat eggs with a wooden spoon or a mixer at low speed until pale yellow and foamy. Add oil, applesauce and vanilla and beat well. Stir in flour mixture with a wooden spoon and continue stirring batter just until flour disappears. Add apples and nuts, stir to mix them into the batter until fairly uniform. Scrape batter into prepared pan.
4) Bake for 45-50 minutes, or until the cake is golden brown, springs back when touched lightly and is beginning to pull away from sides of the pan. Place cake (still in the pans) on a wire rack and spoon over the glaze while still hot.
5) To make glaze: Combine brown sugar, butter, vanilla and cream in a medium saucepan. Cook over medium heat, stirring often, until mixture comes to a gentle boil. Then cook for 3-5 minutes.
6) Spoon hot glaze all over hot-from-the-oven cake. Let glazed cake cool completely before serving straight from the pan. Yield: 12 - 16 servings.

You might also enjoy these recipes:
Healthy German Apple Cake - Honey and Soy
Butterscotch Apple Cake - Sugar Plum
Cranberry and Apple Cake - Christie's Corner
French Apple Cake - David Lebovitz
Marie-Helene's Apple Cake - Sea Salt with Food
Cinnamon Apple Cake - Elana's Pantry
The Apple Lady's Apple Cake - One Perfect Bite

Caramel Corn

From the kitchen of One Perfect Bite ...When our children were small, Christmas Eve required advance preparation and activities to keep them occupied and their excitement under control. The moms of the neighborhood organized caroling adventures, and, whenever possible sled rides down a local hill. The logical conclusion to these activities was an indoor project that would warm small hands and keep them busy at least till the sun set. After 5 o'clock all parents were on their own. Our indoor project and secret weapon was popcorn balls - the kind that could be assembled without sugar syrup and possible burns. However, in the background, sensitive noses could pick up traces of the "real" thing, honest-to-goodness caramel corn that had been made made while the children were out. Over the years, I've come across and made lots of recipes for caramel corn. I keep searching for the perfect one. I came awfully close the year I used the recipe developed by David Leibovitch's that can be found here. Last year I found a new version created by Donna Deanne in The Los Angeles Times. I thought it was wonderful and good enough to try again this year. This is definitely an upscale caramel corn and those who have tried it love it. It's easy enough to do and, in the grand scheme of things, it's well worth the small effort it takes to make. It is quite simply delicious. Here's the recipe. I hope you'll try it.

Caramel Corn...from the kitchen of one Perfect Bite, courtesy of Donna Deane and The Los Angeles Times

Ingredients:
12 cups popped corn
1 cup toasted salted peanuts
1 cup toasted salted almonds
2 cups toasted salted pecans
1 cup (2 sticks) butter, cut into quarters, plus butter for greasing 2 baking sheets
2 cups packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda

Directions:
1) Heat oven to 200 degrees. In a large heat-proof bowl, combine popcorn, peanuts, almonds and pecans. Place bowl in to warm while making caramel. Lightly butter 2 baking sheets.
2) In a large heavy-bottomed saucepan, combine butter, brown sugar, corn syrup and salt. Heat pan over high heat, stirring to combine contents, until mixture comes to a boil. Reduce heat to a strong simmer and continue cooking, stirring frequently, until a candy thermometer inserted reads 255 degrees. Stir in baking soda and remove from heat.
3) Pour caramel quickly over the popcorn and toss to coat evenly. Divide caramel corn between two prepared baking sheets and place them in oven. Bake, stirring occasionally, until caramel dries and hardens, about 1 hour. Remove the trays from the oven and allow caramel corn to cool on the pans. Break cooled caramel corn into small clusters and store in airtight containers. Caramel corn will keep for 2 days, stored at room temperature. Yield 12 cups

Toasted Cashew and Caramel Squares

At the risk of sounding bonkers, I must admit that I test recipes for holiday desserts at this time of year. I collect them at Thanksgiving and Christmas time - like an almost sane person - but my dervish life leaves no time for holiday experimentation. It's now or never. I've been playing with a recipe from one of the Fine Cooking Annuals. They called this cookie a Mexican-Style Pecan-Chocolate Square. I've made a few changes to a wonderful base recipe. Bob's not crazy about pecans, so they've been replaced with salted cashews. Salted peanuts would also be wonderful with the caramel topping. These are easy to prepare and quite tasty. A definite maybe for next Christmas. Here's my adapted version.

Toasted Cashew and Caramel Squares

Ingredients:
1-1/4 cups cold unsalted butter, divided use
2 cups unbleached flour
1-1/2 cups packed golden brown sugar, divided use
2 teaspoons ground cinnamon
1 teaspoon table salt, divided use
3 ounces butterscotch chips
3 cups toasted, salted cashews, coarsely chopped
1/3 cup honey
2 tablespoons heavy cream

Directions:
1) Preheat oven to 350 degrees F. Lightly mist a 9-inch square baking pan with nonstick spray. Set aside.
2) Place 3/4 cup butter, flour, 1/2 cup brown sugar, cinnamon and 1/2 teaspoon salt in the bowl of a food processor; pulse to combine. Press crumbs into the bottom of prepared pan. Bake until lightly brown and firm, about 25 minutes. Remove from oven. Spread butterscotch chips over top; spread with a spatula as chips soften. Set aside.
3) Melt reserved 1/2 cup butter in a heavy bottomed pan set over medium-high heat. Stir in reserved 1 cup brown sugar, honey, cream and reserved 1/2 teaspoon salt. Bring to a boil, stirring constantly, and simmer for 1 minute. Stir in cashews. Pour mixture over cookie base, spreading evenly. Bake until most of the filling is bubbling, about 18 minutes. Cool in pan. Cut into 16 squares. Store, tightly covered, for up to 5 days. These do not freeze well. Yield: 16 squares.

Pumpkin Flan

A chance glimpse of a reflection showing my backfield in motion convinced me that the last thing I need this holiday is another piece of pie. This recipe is a compromise - I can enjoy a smooth and spicy custard sans some of the calories associated with a classic pumpkin pie. The flan is simple to do and it's only troublesome aspect is the caramel used to blanket it. If you overcook the caramel the flan will have a bitter taste that no amount of whipped cream can mask. We are looking for a syrup that is the color of dark honey rather than molasses. Unmold the flan just before serving. I know this adds some last minute drama to the meal, but if done too soon the flan will begin to absorb the caramel and you won't get the lovely aspect of caramel pouring out and around the flan. You also want to make sure your serving platter has a rim or well to catch the syrup as it runs. This is simple to do and it's a lovely addition to the holiday table. Enjoy!

Pumpkin Flan

Ingredients:
2 cups sugar, divided use
1 cup whole milk
12-ounces half-and-half, light cream or evaporated milk
5 large eggs
1/4 teaspoon salt
1 (15-ounce) can solid-pack pumpkin
2 tablespoons dark rum (optional)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Directions:
1) Preheat oven to 375 degrees F.
2) Heat a 2-quart souffle dish or round ceramic casserole in middle of oven.
3) Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes. Remove hot dish from oven and immediately pour caramel into it. Using potholders tilt dish to cover bottom and sides. Keep tilting until caramel cools enough to stay in place. Set aside. Lower oven temperature to 350 degrees F.
4) Scald milk and cream in a saucepan. Remove from heat. In a medium bowl, beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin, rum, and spices. Strain milk mixture into pumpkin mixture , beating at low speed until combined.
5) Pour custard over caramel in dish and set in a water bath of 1-inch hot water. Put pan in middle of oven. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
6) To unmold flan, dip bottom of dish briefly (20 to 30 seconds) in a warm water bath. Then, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert and turn onto a serving plate. Cut flan into wedges, spooning some caramel syrup over each portion. Yield: 8 to 10 servings.