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31 March 2007, 05:09 PM   #1
The Founder
Joined: 23 Mar 2007
Posts: 37
Cafe Brownie Sundae

Brownie Ingredients: 
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 

Toppings Ingredients: 
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.
















Butterfinger® Delight

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
blended. 
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.











Source: cooksrecipes.com
Macphever

1 April 2007, 12:04 AM    #2
Joined: 23 Mar 2007
Posts: 7
yum!!!


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