All American Sundae Recipes

ALL-AMERICAN SUNDAE

Steps:

• Place cake slice on dessert plate; top with remaining ingredients.
• Serve immediately.

ALL-AMERICAN DOUBLE PATTY CHEESEBURGERS WITH NANCY'S SPECIAL SAUCE

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the butter. When it foams, add the bread, cut-side down, and toast until golden brown, about 2 minutes. Transfer the bread to a platter.
• Sprinkle the beef with salt and pepper and mix it in, using your hands. Shape the ground beef into four patties. Flatten the patties between sheets of wax paper to a 3/8-inch thickness. (The patties will be 1 1/2 times larger than your palms; it's ok if the edges look ragged, since the burgers shrink up a bit while cooking.)
• Wipe the skillet lightly with vegetable oil using a paper towel. Add the patties to the skillet and cook on the first side for 3 minutes. Flip, season again, and cook for 2 minutes. Top each patty with a slice of American cheese and cook 1 minute more.
• Smear the toasted buns on both sides with some of Nancy's Special Sauce. Stack a burger patty on top of each bun, add a slice of onion, then top with a second patty, followed by the pickles, tomatoes and lettuce. Cover with the top buns and eat with a napkin!
• In a bowl, stir together the mayonnaise, ketchup, mustard, relish, Sriracha and vinegar until well-combined.

HOT BEEF SUNDAE

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.

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

TRADITIONAL BANANA SPLIT

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

WARM CHERRY SUNDAES

Steps:

• In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.

HOT FUDGE-PEPPERMINT SUNDAES

Steps:

• Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
• Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.

MEXICAN SUNDAE

Steps:

• Put the chocolate pieces and whipping cream in a pan.
• Keep over a low flame.
• Stir constantly, until the chocolate melts and is mixed with the cream.
• Once melted, remove from heat.
• Keep aside to cool.
• Peel the bananas and cut into four crosswise long pieces.
• Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top.
• Lastly, pour chocolate sauce over each bowl.
• Serve chilled.

GOLD MEDAL SUNDAE

Steps:

• 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray. Let cool.4. Using 3-inch round cookie cutter, cut cereal mixture into rounds. Top each round with 1/4 cup frozen yogurt. Drizzle with 1 tablespoon strawberry ice cream topping. Serve immediately. MICROWAVE DIRECTIONS:In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above.Microwave cooking times may vary.NOTE: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.