OLD FASHIONED BANANA SPLITS

It is finally barbecue season!! So, why not finish off your cookout with a good old-fashioned classic banana split, complete with home made toppings? Your family will love them!!

Below you will find the recipes for three excellent ice cream toppings. They last up to a week in the fridge, so go ahead and make them ahead of time.



FUDGE TOPPING

2/3 cup unsweetened cocoa powder
1 and 2/3 cups white sugar
1 and 1/4 cups milk
1 teaspoon vanilla extract
2 tablespoons light corn syrup
In a large sauce pan, over medium heat, combine the cocoa, sugar and milk. Bring it to a boil (stirring) and let it boil for one minute. Remove from heat and stir in the vanilla. Tastes good warm or cold.
STORE IN THE REFRIGERATOR.

FRESH STRAWBERRY TOPPING

1 pound ripe strawberries (washed and hulled)
1/2 cup white sugar
1/4 cup water
1 teaspoon vanilla extract

Chop the strawberries into medium size pieces (I use the food processor) and cook them in a heavy bottomed sauce pan with the water and sugar until it gets nice and thick. Remove from heat, stir in the vanilla and chill.  STORE IN THE REFRIGERATOR


PRALINE TOPPING (this one is sinfully delicious!!)

1/4 cup butter
1 1/4 cups brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
1/2 cup toasted pecans
1 teaspoon vanilla extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, syrup and salt. Bring to a boil over low heat, stirring constantly. Simmer gently for one minute. Remove from heat and cool for five minutes. Stir in evaporated milk, nuts and vanilla, mix well. This is good warm or cold.  STORE IN THE REFRIGERATOR.

ENJOY !!

EASY BUTTERSCOTCH ICE CREAM TOPPING

It is finally grilling season in Alaska and that means food, friends and family. Our crowd loves ice cream and I've been playing around with a variety of ice cream toppings. This quick and easy one is a big favorite right now, but I'm working on a pineapple topping as well.

EASY BUTTERSCOTCH ICE CREAM TOPPING
¼ cup butter
1¼ cups light brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, corn syrup and salt.

Stirring constantly, keep your heat very low until everything is melted and smooth then raise the heat to a medium low setting. Bring to a gentle boil (keep stirring) and boil for 1 minute.

Remove from heat and cool for five minutes. Stir in evaporated milk and extracts, mix until everything is very smooth.

Store in fridge (keeps for a couple weeks if it lasts that long). Tastes great cold or warm.

CHOCOLATE-PECAN ICE CREAM CUPS

I tried this recipe for the first time, this week, and it has a LOT of potential. I think it will take another time (or two) to get the upper edge thick enough to hold its shape perfectly, but other than that, the chocolate cups are really delicious. You have to keep them in the freezer, but even frozen solid, they are the consistency of a GOOD fudge. They are super simple to make and fun to have on hand in the freezer.

 2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake tins; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners. Freeze for at least 2 hours. Remove paper liners and fill with a scoop of your favorite ice cream. Makes about 18 cups.

 
NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.