S'MORES SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 gooey, yummy, huge and sinful sundaes
Number Of Ingredients 5
Steps:
- Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.
REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
20 BEST ICE CREAM SUNDAES TO TREAT YOURSELF WITH
These ice cream sundaes will make you feel like a kid again! From hot fudge to a banana split to brownies, these treats are the ultimate indulgence.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sundae in 30 minutes or less!
Nutrition Facts :
SOPAIPILLA ICE CREAM SUNDAES
Sopaipillas are crisp fried breads traditionally topped with honey; cinnamon and sugar are sometimes added to make a great dessert. In this recipe, fried tortillas approximate the texture of true sopaipillas.
Yield Serves 8
Number Of Ingredients 15
Steps:
- Cut 4 tortillas in half, then crosswise into thin strips. Cut remaining 4 tortillas into quarters. Add enough oil to heavy medium skillet to reach depth of 1/2 inch. Heat oil over medium heat to 350°F. Working in batches, fry tortilla strips, then tortilla quarters until golden and crisp, about 1 1/2 minutes per batch. Using slotted spoon, transfer to paper towels. Drain. Mix 5 tablespoons sugar and ground cinnamon in small bowl. Sprinkle mixture onto all sides of tortillas. (Can be made 2 days ahead. Store tortillas airtight at room temperature.)
- Combine milk and cinnamon sticks in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 30 minutes.
- Add honey to milk mixture; return to simmer. Whisk yolks and 3 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into large bowl. Whisk in sour cream and tequila. Refrigerate until cold, stirring occasionally, about 2 hours.
- Transfer custard to ice cream maker; process according to manufacturer's instructions. Fold in fried tortilla strips; process 3 minutes. Transfer to covered container; freeze until firm. (Ice cream can be made 2 days ahead. Keep frozen.)
- Place 2 scoops ice cream in bowls. Garnish each with 2 fried tortilla quarters. Top with sauces and bananas, and sprinkle with pecans. Serve immediately.
SOPAIPILLA STARS
These deep-fried breads were a hit when I made them for our daughter's birthday party. They're a fun way to round out a Mexican-themed meal. -Glenda Jarboe, Oroville, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine dry ingredients; cut in shortening until crumbly. Gradually add water, tossing with a fork until mixture holds together. , On a lightly floured surface, knead dough for 1-2 minutes or until smooth. Cover and let stand 5 minutes. Roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star cookie cutter or into 2-1/2-in. triangles., In an electric skillet or deep fat fryer, heat oil to 375°. Fry sopaipillas 1-2 minutes on each side or until golden brown and puffed. Drain on paper towels. Dust with confectioners' sugar; serve immediately with honey.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PINEAPPLE SOPAIPILLAS
A unique spin on the traditional Mexican dessert! Fried shells with pineapple filling. Serve with vanilla bean ice cream for a special treat!
Provided by Sean
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 16
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder and salt into a medium bowl. Stir in 1 tablespoon of peanut oil and water using a fork. Divide into 4 pieces, and form into rounds. Set aside.
- In a saucepan, stir together the sugar and cornstarch. Stir in pineapple and juice using a wooden spoon. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Set aside to cool slightly.
- Heat the peanut oil in a large deep skillet to 385 degrees F (195 degrees C). Roll out the balls of dough on a lightly floured surface to about 8x5 inch rectangles. Cut into four smaller rectangles. Fry a few pieces at a time in the hot oil until they puff like pillows, about 1 minute. Turn over and fry until browned on the other side. Remove to drain on paper towels.
- While the pillows are still hot, make a slit along two connecting sides of each one. Open up and fill each one with a rounded tablespoonful of the pineapple filling. Dust with confectioners' sugar and serve warm.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 24.4 g, Fat 6.5 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 213.6 mg, Sugar 10.9 g
SOPAIPILLAS RECIPE BY TASTY
These deep fried pastries are a classic treat in New Mexican households. Delicious served with tea or coffee, their light sweetness perfectly balances out a spicy meal. The dough comes together quickly, so be sure to warm up your oil for deep frying before you start. Once you drop the sopaipillas in the fryer, flip them immediately so that they form that signature pillow puff. They are great to serve to a crowd - but they sure won't last long!
Provided by Marigrace Angelo
Categories Desserts
Time 1h
Yield 12 sopaipillas
Number Of Ingredients 16
Steps:
- Make the dough: In a large bowl, whisk together the flour, sugar, vegetable oil, baking powder, and salt. Add the milk and warm water and stir with a rubber spatula until a sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until no longer sticky.
- Place the dough on a plate or baking sheet and cover with a damp cloth. Let rest for 15 minutes.
- Divide the dough into 3 equal balls, cover again with damp cloth, and let rest for 30-60 minutes.
- Make the chocolate dipping sauce: Add the dark and milk chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted. Stir in the ancho chile powder and cinnamon. Whisk in the warm cream, 1 tablespoon at a time, until a thin dipping sauce consistency is reached. Stir in the vanilla. Set aside.
- Fill a Dutch oven or large pot fitted with a deep fry thermometer with about 3 inches (7 cm) of vegetable oil. Heat the oil until it reaches 400°F (200°C).
- While the oil is heating, shape the sopaipillas: On a lightly floured surface, roll out 1 of the 3 dough balls to a 8-inch (20 cm) square. Cut into 4 4-inch (10 cm) squares, discarding any extra trimmed dough. Place the squares on a baking sheet and cover with a damp towel. Repeat with the remaining dough.
- Line a baking sheet with paper towels and set near the pot of oil.
- Gently transfer one square of dough into the hot oil as a tester--it should float to the surface within a few seconds. As soon as the dough floats, flip it over immediately. Keep turning the dough every 5 seconds or so, until it puffs up like a pillow and turns light golden brown, about 1 minute. Remove from the oil and drain on the prepared baking sheet. Repeat with the remaining dough squares, frying 2-4 at a time, or however many will fit without crowding the pot.
- Drizzle half of the sopaipillas with the honey and dust with the powdered sugar. Serve the other half with chocolate dipping sauce. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 186 calories, Carbohydrate 32 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
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