Strawberryhotfudgesundaes Recipes

Steps:

• In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.

Steps:

• Grease an 8 x 8 inch square pan.
• In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
• Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

Steps:

• Put everything except the vanilla in a pot and bring it to a boil, then turn down to a simmer. Continue cooking until it looks like it is broken and separating; this will take about 30 minutes. Take it off the heat, whisk in the vanilla, and then blend it with a hand blender to smooth it out. Chill until ready to serve then heat it up.
• Pour over scoops of ice cream, topped with whipped cream, and chopped peanuts.

Steps:

• In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
• Scoop ice cream into serving dishes top with sauce and toppings of you choice

Steps:

• Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
• Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams

Steps:

• Scoop the ice cream into four small serving dishes and refreeze.
• Combine the preserves, pecans and kirsch in a small saucepan.
• Heat gently until the preserves are heated through and partially melted.
• Spoon the preserves over the ice cream and serve immediately.

Steps:

• Pile mashed potatoes in each serving bowl to resemble a scoop of vanilla ice cream. Top with roast beef with gravy to resemble hot fudge. Sprinkle Cheddar cheese on top. Dollop sour cream, the "whipped cream," on top. Garnish each sundae with a cherry tomato.

Steps:

• For sugar sliced almonds:
• Preheat oven to 325°F. Line baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds with corn syrup in small bowl, then add sugar and toss (sugar coating will resemble wet sand). Spread in single layer on baking sheet. Bake until golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• For strawberry compote:
• Combine 1 cup sliced strawberries, 2 tablespoons sugar, and 3 tablespoons Prosecco in processor. Puree until smooth. Pour puree into strainer set over bowl and press on solids to extract as much liquid and pulp as possible; discard solids in strainer. Toss remaining 3 cups strawberries and remaining 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• For prosecco sabayon:
• Beat heavywhipping cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl; add 1/2 cup Prosecco and whisk to blend. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream. DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
• Spoon 1/4 cup strawberry compote into each of 6 dessert glasses or bowls. Top each with 1 scoop strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with 1/4 cup strawberry compote, 1 scoop sorbet, and 1 tablespoon sugared almonds. Top each with large spoonful of sabayon; sprinkle each with 1 tablespoon sugared almonds and serve.

Steps:

• Whisk the cream, sugar, and corn syrup in a large, heavy-bottomed pot set over medium heat until dissolved, 1 minute. Whisk in the chocolate and salts and bring to a boil.
• Reduce heat and simmer, stirring occasionally to avoid scorching the bottom, 40-45 minutes. Toward the end of the cooking time, the chocolate mixture will begin to separate, with the oil on top of the solids. This is, in fact, what you're looking for. Turn off the heat.
• With the heat off, add the butter and vanilla to the separated chocolate mixture. Whisk to bring the fudge together, 1-2 minutes. It'll be smooth, silky, and homogeneous. If it's very thick, you can purée it in a food processor, adding water 1 tablespoon at a time, until it's smooth. Makes 4 cups. (Can be stored in the refrigerator up to 6 months. For gift-giving, spoon cooled fudge into Mason jars with tight-fitting lids, and include a reminder to refrigerate.)
• Sundae assembly: Pour 1 tablespoon cherry juice into the bottom of a sundae glass. Add 2-3 scoops of ice cream, followed by 2-3 tablespoons (or more!) of hot fudge. Stir some cherry juice into the whipped cream and spoon it on top. Finish with pistachios, a drizzle of cherry juice, and two cherries. Serve immediately.

Steps:

• Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
• Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
• Remove sauce from heat.
• Stir in framboise.
• (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
• For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
• Top with 2 scoops of ice cream.
• Spoon 3 tablespoons sauce over.
• Sprinkle raspberries over and serve immediately.

Steps:

• In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
• Refrigerate until cool, at least 1 hour and up to 1 week. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.

Steps:

• Place the sponge cake in the bottom of each glass. Press down gently to make sure the entire base is covered.
• Hull & slice 2 strawberries & cover the sponge bases.
• Spoon the ice cream over the top of the strawberries.
• Hull & slice 2 more strawberries & cover the ice cream.
• Pipe the whipped cream over the top of the strawberries & top with the remaining whole strawberries.

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
• In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
• Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
• Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
• Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

Steps:

• Serve ice cream topped with hot fudge, strawberries, nuts and a dollop of whipped cream.

Steps:

• Combine half and half and cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let stand 15 minutes.
• Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes. Gradually beat in warm cream mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat. Cool 15 minutes. Discard vanilla bean. Whisk in crème fraîche. Cover and chill custard until cold, about 3 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container. Freeze until firm. (Can be made 3 days ahead. Keep frozen.)
• Place 2 scoops of crème fraîche ice cream in each of 6 bowls. Top with sliced strawberries and Strawberry Sauce. Serve immediately.

Steps:

• For sauce
• Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.)
• For sundaes
• Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes.
• Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve.

Steps:

• Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside.
• Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside.
• Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.

Steps:

• Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

Steps:

• Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
• In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
• Refrigerate the sauce until cool.
• Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.