|On the Twenty Cookbook|
|by Michael Olson|
Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep.
Results 1 - 10 of 236 for vanilla cream sauce
Beat the egg ... the milk and vanilla, and bring ... bowl of cracked ice. Beat rapidly until smoothness is restored. The custard will be slightly thinner.
In heavy saucepan ... completely. Make the sauce: In a ... knife, discard any uncooked dough in the centers, and fill each puff with a scoop of the ice cream.
Beat egg yolks ... the milk and vanilla and bring to ... well. Return to heat and boil, stirring constantly 2 minutes. Cool in refrigerator until needed.
In small saucepan, ... Place 1 scoop vanilla ice cream in each of ... top with chocolate sauce. Refrigerate remaining ... and refrigerate up to 2 weeks.
Mix all of ... 35 to 45 minutes. Mix first 4 ingredients and heat to a boil, add vanilla. Pour over baked pudding. Garnish with cinnamon and sugar mixed.
Crush cookies and ... freezer. Soften ice cream and spread over ... hour. Prepare chocolate sauce (see below); cool ... from heat and add vanilla. Cool.
Put 3 scoops of ice cream in the bowl. ... of ice cream. Put 2 spoons of chocolate on top. Put whipped cream on top. Put the cherry on the way top of it.
Melt butter; add ... Top with ice cream and cover with ... serve with fudge sauce. Melt butter ... 7 minutes. Add vanilla. Serve hot or cold. Serves 12.
Put a layer of softened ice cream (using 1/2 of ... Top with chocolate sauce when ready to ... party desserts. Freeze. Top with sauce when ready to serve.
In chilled bowl, combine heavy cream, vanilla and spices; beat ... Fold in cran-raspberry sauce. Spoon mixture ... until slightly softened. Makes 8 servings.
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