Apple Cider Sundaes Recipes

Steps:

• Slowly pour the beer into a 10-cup capacity pitcher and slowly add the sparkling cider.
• Pour the shandy into frosted glasses and serve immediately
• Cook's Note: The ingredients can be divided and served in 2 smaller pitchers.

Steps:

• In a large saucepan, combine the brown sugar, flour, water, lemon juice and salt; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add apples; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender. , Remove from the heat; add butter and vanilla. Stir until butter is melted. Serve warm or at room temperature over ice cream.

Steps:

• In a saucepan over medium heat, bring sugar, juices and cinnamon to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add apples and return to a boil. Reduce heat; over and simmer for 15 minutes or until the apples are tender. Serve warm over ice cream. Sprinkle with cinnamon if desired.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the sugar and 1 teaspoon cinnamon in a small bowl and set aside. Melt 1 tablespoon butter. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside.
• Melt the remaining tablespoon butter in a medium saute pan. Add the apples, vanilla, a pinch of salt and the remaining 1/2 teaspoon cinnamon. Cook, stirring occasionally, until the apples are soft, 12 to 15 minutes. Remove from the heat and allow to cool completely.
• Build your sundaes starting with the ice cream, dipping the scoop in a mug of hot water if necessary. Top with the sauteed apples, pie crust crumbles, caramel sauce and candied pecans. Serve immediately.

Steps:

• In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar.
• In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
• Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.

Steps:

• Combine apples, brown sugar, butter, cinnamon, and salt in a saucepan over medium heat; cook, stirring occasionally, until apples begin to soften, about 10 minutes. Add pecans and cook 2 minutes more. Remove from heat and cool slightly.
• Scoop ice cream into 4 bowls and top with apple topping. Sprinkle toffee bits over apple topping.

Steps:

• In a saucepan, combine cider, sugar, cornstarch, cinnamon and lemon juice; stir until smooth. Add apples.
• Bring to a boil; boil and stir for 2 minutes.
• Remove from heat; cool slightly.
• Serve over ice cream.
• makes about 2 cups topping.