Loaded Butterscotch Sundaes Recipes

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.

Steps:

• Beat the cream and mascarpone in a medium bowl with an electric mixer until stiff peaks form, about 5 minutes. Add the instant espresso and stir gently to combine. Cover with plastic wrap and keep in the refrigerator until ready to serve.
• Combine the espresso and coffee liqueur in a shallow bowl. Dip the ladyfingers into the mixture one at a time until soaked but not falling apart, just a couple of seconds. Layer in a glass in the following order: Soaked ladyfingers at the bottom, 1/4-cup-sized ice cream scoop, and whipped cream mixture. Repeat with the ladyfingers, ice cream and whipped cream. Garnish with the cacao nibs and a dusting of cocoa powder. Repeat with remaining ingredients to make 3 more sundaes.

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the sugar, cream and salt and whisk until combined. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until smooth and thickened, 5 to 10 minutes. Remove from the heat and stir in the vanilla bean paste; the sauce will thicken as it cools.
• Scoop vanilla ice cream on top of the blondies, then top with the butterscotch sauce, cashews and whipped cream.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
• Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
• Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

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.

Steps:

• Cream shortening with sugar.
• Add eggs and beat.
• Mix together flour, baking powder and salt.
• Add alternately with milk to shortening mixture.
• Mix well after each addition.
• Add vanilla.
• Pour into two greased and floured 9" cake pans and bake at 350 degrees for 30 to 40 minutes or until done.
• For Frosting: Mix together in small bowl of electric mixer, egg white, sugar, cream of tartar and vanilla.
• Add water and beat until stiff peaks form.
• Frost cake.
• For Glaze: Mix brown sugar, butter and water.
• Bring to full rolling boil, stirring constantly.
• Then, boil for 1 1/2 minutes without stirring.
• Drizzle glaze over frosting on cake.
• Keep cake refrigerated.

Steps:

• For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
• For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
• To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.