What youre favorties sandace with icecream or two slices of bannanna?!
Answers: and what would you puton youre sandace for topic?
A perfect sundae
Preparation time: 10 minutes*
Cooking time: 11 minutes
Serves: 6
INGREDIENTS:
For the strawberries
? 2 pints (1 pound) fresh strawberries, wash, hulled, and sliced (or frozen strawberries) ? 1/2 cup granulated sugar
For the butter-crunch
? 1/2 cup pecan pieces ? nonstick vegetable oil spray, as needed ? 1 tablespoon water ? 1 tablespoon light corn syrup ? 1 stick unsalted butter ? 1 cup sugar
For the cake and topping
? 1 cup heavy or whipping cream ? 2 tablespoons dark brown sugar ? 1/4 teaspoon vanilla extract ? 1 quart vanilla ice cream ? 6 storebought shortcake biscuits ? chocolate sauce, to taste
TOSS strawberries with sugar and refrigerate for 20 minutes.
TOAST pecans on a cookie sheet in a 350°F. oven for 6 minutes, until fragrant; spray a second cookie sheet (rimmed) with vegetable oil and set aside.
COMBINE water, corn syrup, butter, and sugar in a small saucepan, and set over high heat. Cook until light amber, about 5 minutes. Stir in toasted pecans.
POUR mix onto rimmed cookie sheet. Let sit for 30 minutes, until hardened. (Be careful, that pan is now HOT!) With a food processor fitted with the steel blade, chop pecans into pieces the size of fish-tank gravel. Set aside.
WHIP cream until slightly thickened (by hand or electric mixer). Add brown sugar and vanilla. Whip until cream holds soft, fluffy peaks.
SPLIT biscuits open. Spoon half of the strawberries and juices on the bottoms. Scoop ice cream on top. Spoon on remaining strawberries, then generous dollops of whipped cream, and cover with tops.
DRIZZLE chocolate sauce, garnish with pecan butter-crunch, and serve at once.
* plus chilling and cooling time