STRAWBERRY SUNDAE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
- Serve over ice cream with salted peanuts on top.
ROASTED STRAWBERRIES
Catch overripe strawberries just in time by roasting them.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.
LEMON AND STRAWBERRY SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
- Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
- For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
- Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
ROASTED STRAWBERRY SUNDAES
This is a perfect treat for the kids on those hot summer afternoons. Recipe provided courtesy of Driscoll Strawberry Associates.
Provided by kadela1
Categories Frozen Desserts
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500°F (260°C).
- Rinse, drain and hull berries.
- Turn into bowl and sprinkle with sugar and lemon juice.
- Toss gently to coat.
- Turn coated berries into shallow casserole or 10-inch ovenproof skillet and arrange in a single layer.
- Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes.
- Remove from oven.
- Stir in framboise.
- Let cool 5 to 10 minutes.
- Divide ice cream between 4 bowls.
- Spoon warm berries and sauce over top. Serve immediately.
Nutrition Facts : Calories 230.1, Fat 8.3, SaturatedFat 4.9, Cholesterol 31.7, Sodium 58.8, Carbohydrate 38.5, Fiber 2.8, Sugar 33.1, Protein 3.3
STRAWBERRY SHORTCAKE SUNDAES
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
- Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams
STRAWBERRY-RHUBARB SUNDAES
I love rhubarb and combining it with sweet strawberries and cool creamy ice cream is a great way to enjoy it! This recipe came from my mom's collection of recipes she clipped from newpapers and magazines.
Provided by loof751
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
- In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
- Refrigerate the sauce until cool.
- Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.
Nutrition Facts : Calories 451.9, Fat 16.8, SaturatedFat 9.5, Cholesterol 59.7, Sodium 144.8, Carbohydrate 71.2, Fiber 3.8, Sugar 60, Protein 6.1
GLAZED STRAWBERRY SUNDAES
I have had a lifelong affinity for anything strawberry. This recipe came from a friend many years ago, but I adapted it to suit our particular tastes. It's quick and easy to prepare but is an impressive dessert to serve company. For variety, I've also used fresh peaches or nectarines. -Claudette Mogle, Federal Way, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a skillet over medium heat, cook and stir strawberries in butter for 1 minute. Add sugar, lime zest and orange extract. Cook 1-2 minutes longer or until heated through. Serve over ice cream.
Nutrition Facts : Calories 216 calories, Fat 17g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 175mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY SUNDAE SAUCE
"My husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-1/2 cups of the mashed strawberries with 1-1/2 cups mashed raspberries instead." Peggy Townsend - Florence, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 cups.
Number Of Ingredients 6
Steps:
- Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 43g carbohydrate (42g sugars, Fiber 1g fiber), Protein 0 protein.
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