Dreamy Maple Trace Coffee Sundae - Serves 2 people in 5 minutes!
Ingredients
- ¼ cup warm maple syrup
- ½ cup chunky granola or trail mix
- 1 pint coffee ice cream
- Garnish with pralines
Directions
Sprinkle ¼ cup granola over a scoop (1 cup) of coffee ice cream. Drizzle with warm maple syrup. Garnish with pralines or peanut brittle. Serve with Hazelnut Coffee
Dreamy Maple Trace Banana Split - Serves 2 people in 5 minutes!
Ingredients
- ¼ cup warm maple syrup
- ½ cup cashews & dried apples
- 1 banana, sliced lengthwise
- 1 pint maple nut ice cream
- Garnish with a several coffee beans
Directions
Place banana lengths side by side in a dish. Heap a cup of maple nut ice cream on top. Top with ¼ cup cashews & dried apples. Drizzle with warm maple syrup. Garnish with coffee beans. Serve with Hazelnut Coffee
Dreamy Blueberry Banana Shake
Ingredients
- One banana
- 2 C fresh or frozen blueberries
- ¼ C honey
- 2 C plain yogurt
Directions
In a blender, blend all above until the mixture is smooth. Chill for 1 hour. Pour into chilled glasses.
Wild Rice & Blueberry Dream
Ingredients
- 2 C fresh or frozen blueberries
- 3/4 C water
- ¼ tsp salt
- ½ C sugar
- 2 tsp cornstarch
- ¼ C water
- 1 Tbsp lemon juice
- 3-4 C cooked wild rice (2/3 to 1 C, uncooked)
Directions
Combine the blueberries, water and salt. Mix sugar and cornstarch and dissolve this in the ¼ C water. Stir this into blueberries and cook, over medium heat, until thickened and clear. Stir in the lemon juice and then the cooked wild rice. Serve slightly warm or chilled, with whipped topping or vanilla yogurt as a topping. Serves six.
Sour cream and cream cheese combine for a delightful white swirl in this pumpkin bread.
Dreamy Pumpkin Swirl Bread
Filling Ingredients
- 1 C sour cream
- ¼ C granulated sugar
- 4 oz cream cheese, softened
- 1 large egg
Bread Ingredients
- 3 ½ C all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 2 2/3 C granulated sugar
- 1 C vegetable oil
- 1/3 C water
- 1 (15-oz) can cooked pumpkin
- 4 large eggs
- Heat oven to 350ºF. Grease and flour 2 (9 x 5-inch) loaf pans. Set aside.
- Combine all filling ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Set aside.
- Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in small bowl.
- Combine 2 2/3 cups sugar, oil, water, pumpkin and 4 eggs in large mixer bowl. Beat at low speed, scraping bowl often, until smooth (1 to 2 minutes). Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed (2 to 3 minutes).
- Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan. Carefully spread half of filling mixture over batter in each pan; top each with half of remaining pumpkin batter. Pull knife or spatula through batter and filling to create swirl effect.
- Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Makes 24 servings (two 9 x 5-inch loaves).
Nutrition Facts (1 serving):
Calories: 300, Fat: 14 g, Cholesterol: 55 mg, Sodium: 190 mg,
Carbohydrates: 41 g, Dietary Fiber: 1 g, Protein: 4 g.
