TIRAMISU SUNDAE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 4 sundaes
Number Of Ingredients 9
Steps:
- Beat the cream and mascarpone in a medium bowl with an electric mixer until stiff peaks form, about 5 minutes. Add the instant espresso and stir gently to combine. Cover with plastic wrap and keep in the refrigerator until ready to serve.
- Combine the espresso and coffee liqueur in a shallow bowl. Dip the ladyfingers into the mixture one at a time until soaked but not falling apart, just a couple of seconds. Layer in a glass in the following order: Soaked ladyfingers at the bottom, 1/4-cup-sized ice cream scoop, and whipped cream mixture. Repeat with the ladyfingers, ice cream and whipped cream. Garnish with the cacao nibs and a dusting of cocoa powder. Repeat with remaining ingredients to make 3 more sundaes.
LOADED BUTTERSCOTCH SUNDAES
Store the sauce in an airtight mason jar in the fridge and treat yourself to random spoonfuls. It's so good!
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 2 cups of butterscotch sauce
Number Of Ingredients 0
Steps:
- Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.
LOADED BUTTERSCOTCH SAUCE SUNDAE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt the butter over medium heat. Add the sugar, cream and salt and whisk until combined. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until smooth and thickened, 5 to 10 minutes. Remove from the heat and stir in the vanilla bean paste; the sauce will thicken as it cools.
- Scoop vanilla ice cream on top of the blondies, then top with the butterscotch sauce, cashews and whipped cream.
GINA'S BUTTERSCOTCH SUNDAE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
- In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.
GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES
Really good treat on a hot day! If pineapple is not in season I use canned pineapple.
Provided by Libbie Remmel
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
- Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
- Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 51.9 g, Cholesterol 63.7 mg, Fat 21 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 13.1 g, Sodium 131.2 mg, Sugar 43.3 g
MISO BUTTERSCOTCH SUNDAE
If you're a lover of salty caramel, let me introduce you to your newest sweet fix: miso butterscotch. It's salty-sweet and easier to make than caramel. I love it with ice cream, but it's just as good with crepes or served fondue-style with fresh pineapple chunks, strawberries, and pieces of pound cake for dipping.
Provided by Raquel Pelzel
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
- For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
- To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.
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