Joined: 23 Mar 2007
Cafe Brownie Sundae
1/2 cup LAND O LAKES® Butter
2 (1-ounce) squares unsweetened baking chocolate
2 teaspoons instant coffee granules
1 tablespoon hot water
1 cup granulated sugar
3/4 cup all-purpose flour
2 large eggs
6 cups coffee or vanilla ice cream
1 cup chocolate ice cream topping
Heat oven to 350°F.
Combine butter and chocolate in 2-quart saucepan. Cook over medium heat, stirring
constantly, until melted (4 to 6 minutes). Remove from heat.
Dissolve coffee granules in warm water in medium bowl. Add chocolate mixture, sugar, flour
and eggs; mix well.
Spread into greased 12-inch pizza pan. Bake for 15 to 17 minutes or until brownie begins
to pull away from sides of pan. Cool completely.
To serve, cut brownie into 12 wedges; top each wedge with ice cream. Drizzle chocolate
topping over ice cream.
Makes 12 servings.
Chocolate Chip Ice Cream Sandwiches
1 (1unce) package NESTLÉ TOLL HOUSE Chocolate Chip Bar Dough
1 pint vanilla ice cream, softened
5 tablespoons rainbow sprinkles
3 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Prepare cookies according to package directions. Cool completely.
Place a little less than 1/4 cup ice cream on flat side of 1 cookie; top with flat side of
second cookie to make a sandwich. Decorate as desired. Serve immediately or wrap tightly
in plastic wrap and freeze.
Makes 10 sandwiches.
Banana Berry Brownie Pizza
1 (Approximately 22-ounce) package fudge brownie mix
1 (unce) package cream cheese, softened
1 large egg
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 cup sliced strawberries
1 banana, sliced
1/4 cup semisweet chocolate chips, melted
Prepare and bake fudge brownie mix according to the package directions. Remove from oven,
leave oven on. (May consider baking the brownies in a 9-inch spring form pan.)
Meanwhile, beat softened cream cheese, egg, sugar and vanilla in a small mixer bowl with
an electric mixer on medium speed. Pour over brownie crust.
Bake for 15 minutes. Remove from oven; allow to cool down, about 15 to 20 minutes, prior
to adding fresh sliced fruit on top. Drizzle with melted chocolate chips.
Makes 8 servings.
1 baked 10-inch angel food cake
6 (2.1-ounce) Butterfinger® candy bars
1 (16-ounce) box powdered sugar
1 cup butter, softened
1 (16-ounce) container frozen nondairy whipped topping, thawed
Tear angel food cake into bite size pieces and place in large mixing bowl.
Crumble the Butterfinger® candy bars and add to the cake pieces.
Cream the powdered sugar and butter together well. Fold in the whipped topping until just
Fold creamed mixture into cake/Butterfinger® candy bar mixture, blend well.
Pour mixture into lightly greased 13 x 9 x 2-inch glass baking dish; cover with plastic
wrap and refrigerate for 4 hours before serving.
Makes 12 servings.