PEANUT BUTTER CUP SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 4m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.
PB AND J: CRUNCHY PEANUT BUTTER SOUFFLE WITH STRAWBERRY SAUCE
Steps:
- Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
- Dilute the cornstarch in the cold milk. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. Beat together the egg yolks in a medium bowl. Add a small amount of the hot milk mixture to the beaten eggs. Then add the egg mixture back into the pan with the hot milk. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
- Preheat the oven to 400 degrees.
- Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. Add the strawberries, and simmer for fifteen minutes. Remove from the heat and allow to cool slightly. Puree the entire contents of the pot in the blender. Pour the sauce into a pitcher, and keep warm.
- When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. Immediately pour into the souffle mold, and bake for ten minutes. The souffle should move only slightly when shaken gently. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.
PEANUT BUTTER SUNDAE SAUCE FOR 2
Yummy! You can use creamy or chunky peanut butter. Depending on your peanut butter you may need more or less water and honey. Some PB is thicker and sweeter.
Provided by Scotty Callies Mom
Categories Dessert
Time 3m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put peanut butter in microwaveable dish.
- Add 1/2 t. honey and 1 T. water.
- Mix well and if too thick add more water.
- If not sweet enough add more honey.
- Heat in microwave 10-20 seconds, stir and serve over vanilla ice cream. Good over choclote chip too.
Nutrition Facts : Calories 122.9, Fat 10.1, SaturatedFat 2.1, Sodium 92, Carbohydrate 5.3, Fiber 1.2, Sugar 3.3, Protein 5
PEANUT BUTTER STRAWBERRY SMOOTHIE
I made this recipe out of my own mind. It's simple, healthy, and delicious! Serve chilled.
Provided by annthefirst
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Blend strawberries, yogurt, milk, peanut butter, and brown sugar together in a blender for 2 minutes; let rest for 10 seconds. Blend until smooth, another 2 minutes.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 33.4 g, Cholesterol 12.2 mg, Fat 19.9 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 5.4 g, Sodium 262.8 mg, Sugar 26 g
PEANUT BUTTER, STRAWBERRY AND HONEY SANDWICH
Steps:
- Spread peanut butter over bread. Top with strawberries and mint; drizzle with honey.
Nutrition Facts :
PEANUT BUTTER SUNDAE SAUCE
From Sunny Anderson of the Food Network. Would be good with vanilla or chocolate ice cream. She made this sauce for Peanut Butter and Jelly Sundaes. To make her PB & J sundaes, plan ahead with this ice cream idea: Soften 1 pint vanilla ice cream, then transfer ice cream to a mixing bowl and add 1/4 cup strawberry or grape jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
Provided by Recipe Reader
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted.
- To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce.
PEANUT SUNDAE WITH PEANUT SAUCE AND PEANUT BRITTLE
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011. The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies. The candies and ice milk can be made ahead of time.
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make peanut ice, in a small saucepan over medium heat, combine sugar with 1/3 cup water and bring to a boil, stirring occasionally. Simmer until sugar dissolves.
- In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
- To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes. Immediately transfer to food processor, or spread them out on a large baking sheet. If using a food processor, pulse gently until nuts are just broken up, about 1 minute. Otherwise, use a rolling pin to crush nuts on baking sheet.
- In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes. Add to peanuts in food processor or baking sheet.
- In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water. Bring mixture to a boil, stirring frequently until the piloncillo melts. Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours. Stir in peanuts and sesame seeds. Pour mixture onto a baking sheet lined with parchment or waxed paper. Cool. Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.
- To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth. Transfer to a tightly covered bottle, and store in refrigerator for up to one month.
- To assemble sundaes, pour a little bit of peanut sauce into a tall glass. Place two scoops of peanut ice on top. Sprinkle with a little crushed candy and serve.
PEANUT, CHOCOLATE AND STRAWBERRY SUNDAE
This refreshing sundae is perfect on a hot day!
Provided by 24bullfinch
Time 5m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a blender, wizz up the ice cream with the fresh strawberries.
- In a small bowl or mug, melt the chocolate in the microwave. Be careful not to over melt the chocolate!
- Put in the peanut butter, milk and cocoa powder. Mix until it is a shiny sauce, which you can drop from a spoon.
- Construction time! Get a medium sized glass and start layering the strawberry ice cream, the chocolate sauce and the crushed brownie. Place in the freezer for 3 hours.
PEANUT BUTTER SUNDAES-IN-A-CUP
Enjoy this peanut butter sundaes-in-a-cup topped with whipped cream and cherry -a delicious frozen dessert ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix peanut butter, butter and corn syrup until well blended.
- Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
- To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.
Nutrition Facts : Calories 620, Carbohydrate 57 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g
PEANUT BUTTER SUNDAE COOKIES
Imagine your favorite sundae flavor in cookie form, and you've got the idea behind this clever recipe. It's easy to fix in a flash with Betty Crocker peanut butter cookie mix and some flavorful add-ins.
Provided by Bree Hester
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, water, 3 tablespoons oil and the egg until soft dough forms. Stir in peanut butter pieces.
- Drop dough with ice cream scoop onto ungreased cookie sheet. Flatten in crisscross pattern with fork.
- Bake 9 minutes. Press marshmallows onto cookies. Bake 3 minutes longer or until cookies are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
- In small microwavable bowl, microwave chocolate chips on Medium (50%) 30 seconds. Stir; continue to microwave in 10-second increments until melted. Add 1 teaspoon oil; stir until smooth. Drizzle chocolate over cookies.
Nutrition Facts : ServingSize 1 Serving
CARAMEL PEANUT SUNDAE
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
- To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
- Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
- For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.
Nutrition Facts : @context http, Calories 1084, UnsaturatedFat 38 grams, Carbohydrate 78 grams, Fat 80 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 36 grams, Sodium 461 milligrams, Sugar 65 grams, TransFat 0 grams
PEANUT BUTTER SUNDAES
This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups sauce.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
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