Chocolate Crackle Sundae Sauce Food

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• Combine sugar, cocoa, and salt in small saucepan.
• Add enough water to make stirable consistency.
• Add butter to cocoa mixture.
• Bring to a boil over medium high heat, stirring constantly.
• Allow to boil for 1 minute, stirring.
• Remove from heat.
• Add vanilla.
• Serve warm over ice cream.
• Add sliced bananas and chopped walnuts if you really want a treat!

CHOCOLATE CRACKLE SUNDAE SAUCE

Steps:

• MELT butter in small heavy saucepan over low heat.
• Add nuts and sauté, stirring constantly, until light golden brown.
• Remove from heat; add chocolate and stir until melted and smooth.
• Serve warm over ice cream.
• Hint:Sauce may be made in advance and reheated on top of stove or in microwave oven on medium power until warm.

FRESH PEACH SUNDAE SAUCE

Steps:

• In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
• Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
• Serve warm or cold over ice cream.

RASPBERRY ICE CREAM SUNDAE SAUCE

Steps:

• Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
• Heat the sugar and the water to gether until the sugar is dissolved.
• Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
• Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

PEANUT BUTTER SUNDAE SAUCE

Steps:

• Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
• Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
• Refrigerate leftovers.
• May be used as a dip for sliced apples, too.

TOBLERONE SUNDAE SAUCE

Steps:

• Toblerone chocolate bars are a swiss milk-chocolate bar containing bits of nuts and nougat.
• Chop up Toblerone bars, and place in a four-cup glass measuring cup; pour in cream.
• Microwave, on High, for one minute; stir.
• If chocolate is not completely melted, continue to microwave on High at 5-second intervals, stirring, until melted (the short time bursts are to ensure the sauce doesn't burn).
• Pour over ice cream right away and serve, or refrigerate until needed; you will have to warm it up again, though, if you chill it.

CHOCOLATE CRACKLE-TOPS

Steps:

• In a medium saucepan over low heat, melt the chocolate and butter until smooth, stirring frequently. Remove from heat; stir in sugar and continue stirring 2-3 min or until sugar dissolves. Add eggs one at a time, beating well after each addition; stir in vanilla.
• In a separate bowl sift together flour, cocoa, baking powder and salt. Gradually stir into the chocolate mix in batches, until just blended. Cover dough and refrigerate for at least 1 hour, until the dough is cold and holds its shape.
• Preheat oven to 325 deg. Grease two or more large baking sheets. Place powdered sugar in a small, deep bowl. Using your hands scoop cold dough into small balls and roll into 1 ½ in balls. Drop each ball into the powdered sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the baking sheets 1 ½ in apart.
• Bake for 10-15 min or until tops feel slightly firm when touched. Place baking sheet on wire rack for 2-3 min, then remove cookies and cool on rack completely.

MAPLE WALNUT SUNDAE SAUCE

Steps:

• Combine the toasted walnuts and the maple syrup. Heat if desired.
• Spoon over icecream or frozen yoghurt.