SALTED CARAMEL SUNDAE
Steps:
- Preheat the oven to 350 degrees F.
- Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
- Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
- Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
- Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
- To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
- Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
- Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.
FRUITY CRUNCH SALAD
A variety of fruits, nuts, spices and even candies come together in this celebration of flavors and textures nestled in a creamy strawberry yogurt dressing.
Provided by sal
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the yogurt, honey, cinnamon, almonds, cashews, raisins, candy pieces, oranges, bananas, pears and grapefruit. Cover and chill until ready to serve. Sprinkle with nutmeg and cloves before serving, if desired.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 65.2 g, Cholesterol 7.8 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 100.8 mg, Sugar 48.7 g
FRUIT SCONES
Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium
FRUITY SUMMER SUNDAES
Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle
Provided by Good Food team
Categories Dessert
Time 25m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
- For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
- To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.
Nutrition Facts : Calories 609 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 69 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein
FRUIT SLUSH
This is an excellent mixed fruit with a little kick, which is frozen in individual cups. I served it as a frozen fruit salad but have had it served to me as a refreshing afternoon snack. It would also make an excellent light dessert. I received this recipe from Janet Carswell.
Provided by Linnea Beebe
Categories Desserts Frozen Dessert Recipes
Time 1h20m
Yield 25
Number Of Ingredients 7
Steps:
- In a large bowl, stir the orange juice concentrate and sugar together until the sugar has dissolved; gently stir in the pineapple, strawberries, and bananas until coated, then stir in the ginger ale. Ladle about 2/3 cup of the mixture into a plastic cup, and freeze; repeat with remaining fruit salad and cups. Remove from freezer about 1 hour before serving.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 7.3 mg, Sugar 29.9 g
FRUIT SUNDAE CONES
This recipe was in Better Homes and Gardens 99 Easy Recipes--another of those grocery store booklets! I thought they were so cute and would be perfect for those hot summer days.
Provided by PaulaG
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the cut-up strawberries in blender container; cover and blend until smooth.
- Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
- Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
- Enjoy!
FRUIT CRUNCH SUNDAE
This is one of Ina Garten's recipes and when I saw it yesterday, I figured I'd better post it before it is no longer available. This looked absolutely awesome!
Provided by Manami
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toss the oats, coconut, almonds, oil and honey together in a large bowl until they are completely combined.
- Pour into a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
- Remove the granola from the oven and allow to cool, stirring once.
- Combine the strawberries, blueberries, and pineapple in a bowl.
- In 4 ice cream sundae glasses, layer first the fruit, then the yogurt and the cooked granola alternately until you fill the glasses.
- Serve with a long spoon and enjoy!
Nutrition Facts : Calories 421.9, Fat 25.6, SaturatedFat 8.2, Cholesterol 15.9, Sodium 88.7, Carbohydrate 41.4, Fiber 4.9, Sugar 24, Protein 10.7
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