Sandys Sundae Recipes

PECAN SANDIES COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

20 BEST ICE CREAM SUNDAES TO TREAT YOURSELF WITH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sundae in 30 minutes or less!

PORT OF SAN FRANCISCO SUNDAE

Steps:

• Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat. Reduce heat and simmer for 10 minutes, or until mixture is syrupy. Cool sauce slightly.
• Scoop ice cream into 4 wine glasses or sundae dishes. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over. Sprinkle with white morsels. Serve immediately.
• Cook's Note: The Ruby Port sauce can be made 1 day ahead. Cover and refrigerate, and then reheat in the microwave.

ITALIAN HOT FUDGE SUNDAE

Steps:

• Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.
• Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.

BLACK FOREST SUNDAES WITH BROWNIES

Steps:

• For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
• Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
• To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
• To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
• FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)