1/2 cup butter
1 1/4 cups flour
1/4 cup sugar
2 tbsp brown sugar
1/2 cup walnuts, chopped
4 cups orange sherbet, softened
2 cups vanilla ice cream, softened
1/3 cup toasted coconut
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(Serves 4)
4 firm pears, peeled, halved and cored
2 oz butter, chopped
1 cup dessert wine
1/2 cup sugar
Preheat oven to 400 degrees F.
Place halved pears in a medium-sized flame-proof baking dish, top with butter. Pour dessert wine over pears and sprinkle with sugar.
Place in oven and bake for about 30 – 40 minutes, turning the pears occasionally. Pears should be browned and tender. Remove pears from caramel and set aside. Place dish with caramel over medium heat and boil (uncovered) until caramel has thickened.
Arrange pears on dessert plates, top with caramel and serve with vanilla ice-cream.
10 oz peanut butter chips
1/2 cup dry-roasted unsalted peanuts
1/2 cup oats
1/4 cup cranberries
1 tsp cinnamon
Microwave peanut butter chips in a bowl on high power for about 1 1/2 minutes or until melted. Add remaining ingredients and combine thoroughly. With your hands, roll mixture into 1 inch balls and cool.
These peanut clusters would make delicious and nutritious treats for your children’s lunchboxes.
(Serves 2)
Ingredients:
2 cups of milk
1.75 oz hard caramels
1-2 scoops vanilla ice-cream
Instructions:
Gently heat the milk in a saucepan without boiling. Add the hard caramels and heat until melted. Stir occasionally. Place mixture in a blender together with the vanilla ice-cream and blend until smooth.
Enjoy!
Ready in 15 minutes
49 squares
Heavily butter a 8″ square pan. Set aside. In a double boiler over hot water, melt:
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups bittersweet chocolate chips
Remove from heat. Stir-in:
1 can sweetened condensed milk
1/4 teaspoon fine salt
1 teaspoon pure vanilla
1/2 cup chopped walnuts
Evenly spread on the prepared pan. Allow to cool a bit and then chill for 2 hours or until firm. Transfer on a cutting board.
Cut into 49 squares. Store in an airtight container.