Best Ginas Butterscotch Sundae Recipes

BUTTERSCOTCH SUNDAE SAUCE

Steps:

• In a medium sized, heavy-bottom saucepan melt the butter over medium heat. When melted, stir in the brown sugar til it's starting to dissolve. Then add in the salt & and whipping cream and stir until dissolved.
• Bring the mixture to a slow, gentle, rumbling boil and allow to bubble for approximately 5 minutes while stirring occasionally to ensure the mixture isn't burning. Remove the pan from the heat and stir in the vanilla.
• Serve warm over ice cream, or allow to cool completely and store in an airtight container in the fridge.

LOADED BUTTERSCOTCH SUNDAES

Steps:

• Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.

MISO BUTTERSCOTCH SUNDAE

Steps:

• For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
• For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
• To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.

BUTTERSCOTCH SUNDAE CAKE

Steps:

• Cream shortening with sugar.
• Add eggs and beat.
• Mix together flour, baking powder and salt.
• Add alternately with milk to shortening mixture.
• Mix well after each addition.
• Add vanilla.
• Pour into two greased and floured 9" cake pans and bake at 350 degrees for 30 to 40 minutes or until done.
• For Frosting: Mix together in small bowl of electric mixer, egg white, sugar, cream of tartar and vanilla.
• Add water and beat until stiff peaks form.
• Frost cake.
• For Glaze: Mix brown sugar, butter and water.
• Bring to full rolling boil, stirring constantly.
• Then, boil for 1 1/2 minutes without stirring.
• Drizzle glaze over frosting on cake.
• Keep cake refrigerated.

LOADED BUTTERSCOTCH SAUCE SUNDAE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the sugar, cream and salt and whisk until combined. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until smooth and thickened, 5 to 10 minutes. Remove from the heat and stir in the vanilla bean paste; the sauce will thicken as it cools.
• Scoop vanilla ice cream on top of the blondies, then top with the butterscotch sauce, cashews and whipped cream.

BOURBON BROWN SUGAR SUNDAE

Steps:

• Place the ice cream insert in the freezer a full 24 hours before making your ice cream.
• Whisk together the cream, milk, brown sugar, bourbon and cinnamon together in a large liquid measuring cup and refrigerate until cold, about 30 minutes.
• Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 15 minutes. Remove the canister from the ice cream maker and place in the freezer for several hours until firm enough to scoop.
• Divide the ice cream amongst 4 ice cream bowls and top with caramel sauce, crushed gingersnaps and Maple Whipped Cream.
• Whip the heavy cream in a cold bowl with an electric hand mixer until it looks thick. Add the powdered sugar and maple syrup and continue beating until medium peaks appear.

GINA'S BANANA CUPCAKES

Steps:

• Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
• Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
• Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.