I love to make this on a warm summer day when ice cream alone just isn't enough. The best part is that, aside from the pineapple, I always seem to have all of the ingredients on hand. It's a perfect balance with the cold ice cream and the warm pineapple and butterscotch, and it only takes a few minutes to whip up. (Serves 2)Ingredients:Vanilla Ice Cream2 TBS butter1/2 cup light brown sugar2 tsp waterFresh pineapple* Some optional topping ideas are toasted coconut and/or macadamia nuts.In a small saucepan on medium low (3 or 4) combine the butter and brown sugar. Continuously move around with a spatula. After it is completely combined you can turn the burner up a little (6 or so), add the water, and continue stirring. Once it gets to a butterscotch consistency (make sure the sugar has completely dissolved and it is not grainy), turn the burner to low and add your pineapple slices (however many you would like on your sundaes, I typically do two to three large slices per person). Continue to stir over the burner until the pineapple is warmed through and pour over vanilla ice cream. If you'd like, top with your own or suggested toppings. Enjoy! ***WARNING!*** - Do not stick your finger in the butterscotch sauce while it is cooking, it is sure to burn you!
These are the best snickerdoodle cookies! Passed down in the family, these cookies have become a staple for every occasion, and everywhere I go my friends always demand that I bring them. I truly don't mind though, as they are very simple and quick to make.
Ingredients:
1 cup (2 sticks) of margarine softened
1 1/2 cups sugar
1 tsp vanilla extract
2 eggs
2 2/3 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 TBS sugar
2 tsp cinnamon
Preheat the oven to 400 degrees. Combine the butter and the 1 1/2 cups of sugar in a mixer. Add the vanilla and eggs and continue to mix until well blended. In a separate bowl combine the flour, cream of tartar, baking soda, and salt. Mix with a fork or whisk. Slowly incorporate the dry mixture into the butter mixture until consistently blended. In a separate small bowl combine the 2 TBS of sugar and cinnamon. Roll the dough into approximately 1 inch balls and roll in the sugar/cinnamon mixture, coating all sides. Place on an ungreased cookie sheet at least 2 inches apart. Bake for 8 - 10 minutes. (It will depend on your oven. The batch I just made I had to cook for 11 minutes) You want the centers to puff up a bit and the tops to look crackled. They are underdone if when you take them out the middles fall flat. Good luck! Hope you enjoy!
I love to make this on a warm summer day when ice cream alone just isn't enough. The best part is that, aside from the pineapple, I always seem to have all of the ingredients on hand. It's a perfect balance with the cold ice cream and the warm pineapple and butterscotch, and it only takes a few minutes to whip up. (Serves 2)
