Peanut Butter And Strawberry Sundae Recipes

PEANUT BUTTER STRAWBERRY SMOOTHIE

Steps:

• Blend strawberries, yogurt, milk, peanut butter, and brown sugar together in a blender for 2 minutes; let rest for 10 seconds. Blend until smooth, another 2 minutes.

PEANUT BUTTER, STRAWBERRY AND HONEY SANDWICH

Steps:

• Spread peanut butter over bread. Top with strawberries and mint; drizzle with honey.

STRAWBERRY SUNDAE SAUCE

Steps:

• Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
• Serve over ice cream with salted peanuts on top.

PB AND J: CRUNCHY PEANUT BUTTER SOUFFLE WITH STRAWBERRY SAUCE

Steps:

• Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
• Dilute the cornstarch in the cold milk. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. Beat together the egg yolks in a medium bowl. Add a small amount of the hot milk mixture to the beaten eggs. Then add the egg mixture back into the pan with the hot milk. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
• Preheat the oven to 400 degrees.
• Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. Add the strawberries, and simmer for fifteen minutes. Remove from the heat and allow to cool slightly. Puree the entire contents of the pot in the blender. Pour the sauce into a pitcher, and keep warm.
• When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. Immediately pour into the souffle mold, and bake for ten minutes. The souffle should move only slightly when shaken gently. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.

LEMON AND STRAWBERRY SUNDAES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
• Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
• For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
• Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES

Steps:

• For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
• For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
• To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

PB AND J SUNDAE

Steps:

• Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
• Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
• Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.

PEANUT BUTTER SUNDAES

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

PEANUT BUTTER AND STRAWBERRY SUNDAE

Steps:

• Combine the 2/3 cup of white sugar and the brown sugar, butter, salt, and half-and-half or light cream in a medium saucepan. Warm the mixture over medium heat, stirring continuously, until it starts to simmer. Whisk in the peanut butter until smooth. Heat the mixture for another minute, then remove the pan from the heat and stir in the vanilla extract. Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool.
• Reserve several whole strawberries for garnish. Slice the rest into a medium mixing bowl and sprinkle the remaining 2 tablespoons of white sugar over them. Gently mash the berries into a chunky sauce and refrigerate it until serving time (you should end up with 3 cups or so).
• For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter and strawberry sauces, and top with a whole berry.