Mr. Pete's Chocolate Fudge Sauce

Ingredients

• 1 3/4 cups heavy cream
• 3/4 cup brown sugar
• 1/4 cup butter, cut into small pieces
• 2 3/4 cups semisweet chocolate chips
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract

Directions

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

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Fudge Syrup

Fried Ice Cream

Ingredients

• 1/2 to 1 gallon vanilla ice cream
• 4 egg whites
• 4 cups crushed cubed cereal (recommended: Golden Graham)
• Vegetable oil, for frying
• Cinnamon, honey, whipped cream, chocolate sauce, optional garnish

Directions

Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal

In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

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Deep Fried Ice Cream

Apple Fritters

Ingredients
2 tablespoons oil
1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
Powdered sugar, optional

Directions
Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm.

SOURCE 

Apple Fritters

Chocolate Malted Milkshake

Ingredients

• 2 1/2 cups chocolate ice cream
• 1/2 cup original flavor malted milk powder
• 1/2 to 1 cup whole milk
• Sweetened whipped cream, for garnish
• Halved malted milk balls, for garnish

Directions

In the container of a blender, combine the ice cream and malted milk powder. Add the milk, a quarter cup at a time, blending between each addition, until the desired consistency is reached. Garnish with whipped cream and malted milk balls.

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Milkshakes

Cinnamon Rolls

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

SOURCE

Raisin-Cinnamon Rolls

Candy Snack Cake

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Chocolate Frosting, recipe follows
• Whipped cream, for topping, optional

Directions

Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.

In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.

In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.

Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.

Chocolate Frosting:

• 1/4 cup butter
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons buttermilk
• 2 cups confectioners' sugar
• 3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: Snickers)

In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.

Yield: 1 cup

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Perfect Chocolate Cake

Brownie Raspberry Trifle

Ingredients

• 1 Brownie Cake, recipe follows
• 3 cups heavy cream
• 3 tablespoons instant vanilla pudding mix
• 1 tablespoon confectioners' sugar
• 2 teaspoons pure vanilla extract
• 3/4 cup raspberry jam, divided
• 3 medium bananas, thinly sliced, divided

Directions

Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.

Using an electric mixer, whip the cream, pudding mix, confectioners' sugar, and vanilla until stiff peaks form.

In a large bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.

Brownie Cake:

• 1 cup (2 sticks) plus 2 tablespoons unsalted butter
• 3 ounces chopped unsweetened chocolate
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
• 2 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Preheat the oven to 350 degrees F. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.

In a double boiler, or a microwave set on low power, melt the butter and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.

Pour the batter into the prepared pan. Bake until the brownies are slightly overdone (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.

SOURCE

Raspberry Brownie