DESSERT APPLICATIONS

Crispy Cinnamon Taco Sundae

Servings: 4 servings

Ingredients:

4 each Mission Flour Tortilla 6” (PFG #989930)

¼ cup Natures Best Butter, melted (PFG #157187)

½ cup Silver Source Sugar (PFG #303783)

1 tsp Roma Cinnamon (PFG #628207)

4 cups Bliss Ice Cream Campfire S’mores (PFG #180839)

¼ cup Lyon’s Chocolate Dessert Sauce (PFG #970885)

As needed Natures Best Whipped Dairy Topping (PFG #337699)

¼ cup Lyon’s Salted Caramel Sauce (PFG #427844)

2 tsp Rainbow Sprinkles (PFG #850933)

8 each Cosmos Maraschino Cherry with Stem (PFG #949708)

Instructions:

Pre-heat oven to 350-degrees.

Mix cornbread mix according to package instructions using ¼ pineapple juice to ¾ water.

3. In half hotel pan or baking pan, butter the bottom and edges of the pan.

4. Sprinkle brown sugar evenly on bottom of pan.

5. Arrange pineapple slices in four rows or three, place a cherry in each pineapple slice hole.

6. Pour cornbread mix over pineapple evenly.

7. Place in oven and bake for forty to forty-five minutes or until toothpick comes out clean.

8. Remove from oven and invert on serving platter or sheet tray for holding.

9. Leave pan upside down on cake so that the sauce can absorb into cake.

10. Remove after five minutes.

11. For whipped cream, chill metal mixing bowl for a few minutes in the freezer, add cream and whip until it starts to thicken, add vanilla extract and sugar and mix until peaks form.

Pre-heat fryer to 350-degrees.

Mix cinnamon and sugar in bowl and stir to combine well.

Drop tortillas into fryer one at a time and using a metal spatula or a bench scraper press down in the middle of the tortilla, so it folds, and the tortilla is submerged.

Fry until crisp and golden brown, brush lightly with melted butter, toss gently in cinnamon sugar and allow to cool on taco stand.

5. When taco shell is fully cooled build sundae by adding the ice cream, drizzle with chocolate sauce, add whipped cream, top with drizzle of salted caramel, sprinkle with rainbow sprinkles, and add cherries.

6. Serve in taco holder.

Chef Tips:

Experiment with other ice cream and traditional ice cream toppings and sauces. Taco shells can also be dipped in coating chocolate when cooled if desired.

Bourbon Barrel Caramel

Ingredients:

Natures Best Vanilla Ice Cream 12% (PFG #654576)

Nature’s Best 2% Milk (PFG #199418)

Smucker’s Caramel Sauce (PFG #31838)

Kentucky Bourbon

Domino Brown Sugar (PFG #32446)

Nature’s Best Whipped Topping (PFG #337699)

Smucker’s Caramel Sauce (PFG #31838)

Cinnamon Stick (PFG #242836)

Prep Tips:

Rim glass with caramel sauce, coat with brown sugar, fill with milkshake, whipped cream, drizzle with caramel sauce.

Garnish Ideas:

Caramel sauce, Sweet Encore caramel apple pie blossom, David’s salted caramel cookie, chocolate brownie, Sweet Street Banana Caramel cheesecake, Sweet Encore mile high peanut butter cake, caramel popcorn, etc.