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By ACHFood, Jun 5, 2018 | |
  1. Moscow Mule Pecan Pie Syrup poured over Ice Cream

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    Prep time: 20 minutes
    Makes: 2 quarts

    Ingredients
    • 8 ounces butter (no substitutes)
    • 1 pound, 14 ounces brown sugar
    • 16 fluid ounces Karo® Light OR Dark Corn Syrup
    • 8 fluid ounces water
    • 1/2 cup vodka
    • 2 tablespoons ground ginger
    • 4 teaspoons freshly grated lime peel
    • 4 teaspoons pure vanilla extract
    • 8 ounces chopped pecans, toasted
    Directions
    Combine butter, brown sugar, corn syrup, water and vodka in a large saucepan over medium heat. (Syrup will bubble up so make sure your pan is extra large). Stir constantly until butter is melted. Continue stirring until mixture comes to a boil; boil and stir for 1 minute.

    Remove from heat and stir in ginger, lime peel, vanilla and pecans.

    Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.

    Copied with permission from our sponsors, Karo Foodservice: http://karofoodservice.com/recipe/Moscow-Mule-Pecan-Pie-Syrup

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    Fireball® Pecan Pie Syrup poured over a brownie

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    Prep time: 20 minutes
    Makes: 2 quarts

    Ingredients
    • 8 ounces butter (no substitutes)
    • 1 pound, 14 ounces brown sugar
    • 16 fluid ounces Karo® Light OR Dark Corn Syrup
    • 16 fluid ounces water
    • 1/2 cup cinnamon flavored whiskey
    • 1 to 4 teaspoons ground cinnamon
    • 4 teaspoons pure vanilla extract
    • 8 ounces chopped pecans, toasted
    Directions

    Combine butter, brown sugar, corn syrup, water and whiskey in a large saucepan over medium heat. (Syrup will bubble up so make sure your pan is extra large). Stir constantly until butter is melted. Continue stirring until mixture comes to a boil; boil and stir for 1 minute.

    Remove from heat and stir in cinnamon, vanilla and pecans.

    Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.

    Recipe Note: Vary amount of cinnamon to your taste.

    Fireball® is a registered trademark of Sazerac Company and is not affiliated with ACH Food Companies, Inc., ChefTalk.com, or Community Hired.

    Copied with permission from our sponsors, Karo Foodservice: http://karofoodservice.com/recipe/Fireball®-Pecan-Pie-Syrup

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    Chocolate Scotcheroos

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    Makes: 1 Full sheet tray

    Ingredients
    • 2 pounds, 1-1/2 ounces sugar
    • 3 pounds, 2 ounces Karo® Light Corn Syrup
    • 2 pounds, 5-1/2 ounces creamy peanut butter
    • 1 pound, 5 ounces crispy rice cereal
    • 1 pound, 8 ounces semi-sweet chocolate chips
    • 1 pound, 8 ounces butterscotch chips
    Directions

    Generously spray sheet pan with cooking spray. Combine sugar and corn syrup in large stock pot. Heat over medium-high heat, stirring frequently until sugar is dissolved and the mixture just begins to boil around the edges. Remove from heat. Stir in peanut butter, mixing until well combined. Add crispy rice cereal; mix well. Pour into prepared pan; pat into place.

    Melt semi-sweet and butterscotch chips over low heat in a large saucepan, stirring frequently. Pour over cookie mixture and spread to edges. Cool for at least 4 hours or refrigerate for 30 minutes to set chocolate. Cut into bars.

    Recipe Tip: Almond butter may be substituted for the peanut butter.

    Copied with permission from our sponsors, Karo Foodservice: http://karofoodservice.com/recipe/Chocolate-Scotcheroos

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    RumChata® Bread Pudding

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    Prep time: 15 minutes
    Makes: 6 servings

    Ingredients
    • 8 slices cinnamon swirl bread (about 6 cups when cubed)
    • 3/4 cup milk
    • 1/4 cup heavy cream
    • 1/4 cup RumChata® Caribbean Rum with Cream
    • 1/3 cup Karo® Dark OR Light Corn Syrup
    • 2 eggs, beaten
    • 1/4 cup sugar
    • 1 teaspoon ground cinnamon

    • RumChata® Sauce
    • 1/4 cup sugar
    • 2 teaspoons Argo® Corn Starch
    • 1/4 cup heavy cream
    • 1/4 cup Karo® Dark OR Light Corn Syrup
    • 1 tablespoon butter
    • 1/4 cup RumChata® Caribbean Rum with Cream
    • Whipped cream, optional
    Directions
    Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray.

    Cut the bread into 3/4-inch cubes and set aside.

    Whisk together milk, cream, rum cream, corn syrup, eggs, sugar and cinnamon until well mixed. Stir in bread cubes and pour into prepared pan.

    Bake for 45 minutes or until browned and set.

    While the bread pudding is baking, prepare the sauce. Combine the sugar and corn starch in a small saucepan. Add the cream, corn syrup and butter. Bring to a boil, stirring frequently, and boil for 1 minute. Remove from the heat and slowly stir in the rum cream.

    Serve the bread pudding with sauce and whipped cream, if desired.

    RumChata® is a registered trademark of Agave Loco LLC and is not affiliated with ACH Food Companies, Inc, ChefTalk.com, or Community Hired.

    Copied with permission from our sponsors, Karo Foodservice: http://karofoodservice.com/recipe/RumChata®-Bread-Pudding

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