Southern Peanut Butterscotch Sundaes Food

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.

SOUTHERN PEANUT BUTTERSCOTCH SUNDAES

Steps:

• Reserve about 3 tablespoons peanuts for sprinkling. In a saucepan stir remaining peanuts and Southern Comfort into butterscotch sauce and cook over moderately low heat, stirring, until heated through. Scoop ice cream into 4 sundae dishes and spoon sauce over it. Sprinkle sundaes with reserved peanuts.

GINA'S BUTTERSCOTCH SUNDAE

Steps:

• Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
• In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.

BUTTERSCOTCH, MARSHMALLOW FLUFF AND MACADAMIA NUT OR SPANISH PEANUT SUNDAE

Steps:

• For the ice cream:
• Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat.
• In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press our all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally.
• Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
• For the fluff:
• In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 3/4 cup sugar and vanilla bean to 246 degrees F. In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla seeds.
• For the Butterscotch Sauce:
• Bring sugar, butter and vanilla bean to a boil in a medium saucepan over high heat, whisking until combined. Remove pan from the heat. Add the Scotch, return the pan to the heat and cook for 1 minute. Remove from the heat and whisk in the salt and warm cream until smooth.
• For the Homemade Fudge Sauce:
• Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Serve warm.
• For assembly:
• Put a couple of scoops of ice cream into each of 4 sundae dishes. Top with fluff and sauces. Garnish with nuts and cherry compote.
• In a saucepan combine sugar, cherries, and 1/2 cup water. Bring to s a simmer and cook until cherries start to breakdown, about 6 minutes. Remove the cherries with a slotted spoon; reserve. Simmer the cooking liquid until reduced and syrupy. Remove from the heat, add the Kirsch and ignite with a long kitchen match until flames subside. Return the cherries to the pan and heat briefly. Serve warm or at room temperature.

LOADED BUTTERSCOTCH SUNDAES

Steps:

• Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.

BUTTERSCOTCH SALTED PEANUT BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 15 x 10-inch baking sheet with parchment paper.
• Combine all crust ingredients, and press into bottom of the pan.
• Bake for 10-12 minutes (do not over bake).
• Remove from oven then sprinkle the peanuts evenly over crust.
• In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
• Pour the hot mixture over the nuts, and return to oven.
• Bake for 15 minutes or until until golden.
• Cool completely before cutting into bars.

PEANUT BUTTER CASHEW SUNDAES

Steps:

• In a small bowl, combine the corn syrup and peanut butter until blended. Serve over ice cream; sprinkle with cashews.

SOUTH BEACH PEANUT CHICKEN AND NOODLES

Steps:

• Cook noodles according to package directions, run under cool water and drain.
• Season Chicken with S & P and toss with 1t of the sesame oil. Heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. Transfer to a cutting board.
• Wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. Thinly slice chicken and add to peanut butter mixture. Add noodles, cabbage and scallions; toss gently to combine and serve.

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 AND BANANA SUNDAES

Steps:

• Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
• Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

PEANUT BUTTER SUNDAE SAUCE

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.

SOUTH BEACH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degres. Mix the three ingredients thoroughly. Drop by spoonfuls on a cookie sheet. Dip a fork in Splenda and press gently on top of cookie.
• Bake for 10 minutes. Remove from pan carefully after cooling slightly. Enjoy!