Butter Nut Sundaes Food

HOW TO MAKE NUT BUTTER

Steps:

• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment.
• Put the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
• Transfer the nuts to a food processor and add 1/2 teaspoon salt. Blend on high, stopping to scrape down the sides of the bowl as necessary with a rubber spatula, until the mixture is completely smooth and creamy, 5 to 7 minutes; the nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sweetener if using and any additional flavorings (see below) and continue to blend until smooth. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
• For peanuts mix in 2 tablespoons cocoa powder and 3 tablespoons honey
• For almonds mix in 2 teaspoons vanilla and 2 tablespoons honey
• For cashews mix in 1/2 teaspoon ground cinnamon and 2 tablespoons honey
• For hazelnuts mix in 1/4 cup cocoa powder, 1 teaspoon vanilla and 1/3 cup sugar

PEANUT BUTTER SUNDAES

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.

PEANUT BUTTER CUP SUNDAES

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.

NUT BUTTER DRESSING

Steps:

• Whisk together the apple cider vinegar, nut butter, olive oil, mustard, sherry vinegar and salt to taste in a bowl until incorporated.

MARSHMALLOW-NUT BROWNIES

Steps:

• Preheat oven to 425 degrees F.
• To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies.

MAPLED NUT BUTTER TART

Steps:

• Preheat oven to 350 degrees F.
• Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like.
• Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan.
• Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat

NUTTY CARAMEL & CHOC SUNDAES

Steps:

• Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
• Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

PEANUT BUTTER SUNDAES

Steps:

• Combine sugar and water in saucepan. Bring to boil and boil till sugar dissolves.
• Remove from heat and stir peanut butter into sugar mixture.
• Place mixture in a food processor or blender and blend on high till smooth.
• Pour cooled mixture over ice cream and sprinkle with nuts if desired.