recipies for a month of sundaes

Whishing for... A month of

SUNDAES 31+ recipes for this classic summer treat

This book is dedicated to the child in all of us and the pure delight that sunshine and ice cream can bring.

Copyright © 2014 by Whish Enterprises Ltd.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below.

Whish Enterprises Ltd11414 119 St NWEdmonton, ABT5G2X6 CANADA

www.whish.ca

Although the author and publisher have made every effort to ensure that the information in this book was correct at press time, the author and publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause.

Editor: Janet FowlerRecipe Development: Patricia Meili-BullockFood Styling: Patricia Meili-BullockPhotography: Kariann Goodkey, Patricia Meili-Bullock p.14,38Design: Kariann Goodkey

First Printing, 2014

Includes index

ISBN 978-0-9936995-0-4

Table of ContentsIntroduction ................................................................................. 4

Sundae ClassicsBanana Split ................................................................................. 6Peach Melba ................................................................................. 8Cookies and Cream ...................................................................... 9

Fresh and Fruity:Strawberry Rhubarb Parfait ......................................................... 12Peach Blossom Sundae................................................................ 14Superfoods Sundae ...................................................................... 16Raspberry Pistachio Sundae ....................................................... 17Lemon Blueberry Parfait .............................................................. 20

Chocolate Decadence:Chocolate Peanut Butter Parfait .................................................. 21Triple Chocolate Sundae .............................................................. 24Mint Chocolate Sundae ................................................................ 25Chocolate Hazelnut Sundae ........................................................ 28Chocolate Macaroon Sundae ...................................................... 30

Reinvented FavoritesAutumn Spice Sundae .................................................................. 32Black Forest Sundae .................................................................... 34Pecan Pie Sundae ......................................................................... 35Toffee Apple Sundae .................................................................... 38Pavlova Sundae ............................................................................ 40Strawberry Shortcake Sundae .................................................... 42S’mores Sundae ........................................................................... 43

Tropical TemptationsPina Colada Sundae ..................................................................... 46Banana Blitz ................................................................................. 48 Japanese Green Tea Sundae ....................................................... 50

Children’s SundaesCarnival Clown Sundae ................................................................ 51Teddy Bear’s Picnic Sundae ......................................................... 54Happy Birthday Sundae ............................................................... 55

Savoury SundaesPerogy Parfait .............................................................................. 58Thanksgiving Sundae ................................................................... 59Mashed Potato Parfait .................................................................. 62

Grande FinalesThe Sundae to End All Sundaes ................................................... 64Make-Your-Own Sundae Buffets .................................................. 65Index ............................................................................ 67

SUNDAES

A Month of Sundaes whish.ca 4

IntroductionAs a company that’s all about life’s celebrations, we at Whish often think about what makes a special occasion truly “special.” Sometimes it’s something as simple as a party dessert that’s a level above the ordinary. Since sundaes and ice cream are a part of many celebrations, we got talking about some of our favourite frozen desserts and began compiling ideas for what would become our Month of Sundaes.

It was fun to hear not only about which flavours people liked but also about some of the memories and stories these flavours evoked. Ice cream is great because it has such a universal appeal. It’s more than just a cool, sweet party dessert; it’s a connection to childhood memories of summer time fun. A spoonful of an old familiar flavour is enough to transport us back to happy times.

We included numerous ice cream shop flavours in our recipe development and testing and found that while some of our favourites made great sundaes and had lots of range, others were best left on their own. Tiger Tail was one flavour that had some passionate fans, but everything we tried with it seemed to detract from the balance and flavours that the Tiger Tail ice cream fans loved (that being said, if you have a recipe you like for a Tiger Tail Sundae we are still game to try)!

So whether you are looking for ideas for a simple summer treat, a recipe for a spectacular party dessert or a creative way to serve some savoury standbys we hope you find something to make your life a little sweeter and more fun in our Month of Sundaes.

A Month of Sundaes whish.ca 65 A Month of Sundaes whish.ca

Banana Split1 ripe banana, peeled and sliced lengthwise1 scoop vanilla ice cream1 scoop chocolate ice cream1 scoop strawberry ice cream3 tbsp. chocolate sauce3 tbsp. Fresh Strawberry Sauce3 tbsp. Pineapple Rum SauceA generous dollop of whipped creamCandy sprinklesChopped nuts (optional)1 maraschino cherryPlace banana halves in sundae boat, arrange ice cream between banana slices. Pour strawberry sauce over strawberry ice cream, pineapple sauce over vanilla ice cream and chocolate sauce over chocolate ice cream. Pipe a generous amount of whipped cream over top, scatter sprinkles and nuts (if desired) over whipped cream and top it all off with the maraschino cherry.

Pineapple Rum Sauce398 mL / 19 oz. can of pineapple tidbits with juice125 mL / 1/2 cup (100 g) Granulated Sugar125 mL/1/2 cup rum*45 mL / 3 tbsp. lime juice30 mL / 2 tbsp. cornstarch* Rum can be substituted with 5 ml / 1 tsp. rum flavouringCombine pineapple tidbits, sugar and rum in medium saucepan. Bring to a boil.Stir together lime juice and cornstarch in small bowl until smooth. Whisk into boiling pineapple mixture until thickened and glossy. Makes about 575 mL / 2 1/2 cups Pineapple Rum Sauce.

Strawberry SauceBursting with fresh strawberry flavour the sweetness of this sauce can be adjusted depending on how sweet and flavourful the strawberries are.

750 mL / 3 cups sliced fresh strawberries60 mL / 1/4 cup icing sugar10 mL / 2 tsp. fresh lemon juice1 cup chopped fresh strawberriesCombine first 3 ingredients in blender or food processor. Process until smooth.Stir in chopped strawberries. Makes about 2 1/2 cups Strawberry Sauce.

BANANA SPLIT The Banana Split is an iconic sundae perfect for sharing. We couldn’t have a month of sundaes without including this classic showstopper.

On the occasion of its 100th anniversary the US National Ice Cream Retailers Association (NICRA) certified Latrobe Pennsylvania as the birthplace of the Banana split. Created by David Evans Strickler in 1904 at the soda fountain at Tassel Pharmacy it cost a whopping 10 cents - twice the price of other sundaes.

As with all foods great quality ingredients make all the difference. The fresh strawberry sauce, rum infused pineapple sauce and chocolate sauce enhance the different flavours of ice cream. Grab a friend and enjoy!


PEACH MELBAMy favourite dinner party sundae is the Peach Melba. This refreshing and beautiful dessert was created by famed chef Auguste Escoffier in honour of Australian Soprano Nellie Melba around 1892. The combination of peaches and vanilla ice cream has had numerous other additions over the years but raspberry sauce (which Escoffier himself added in 1900) is my favourite. If fresh raspberries are available, I sprinkle on a few of those as well.

Fresh peaches are wonderful but do have a very short season. By all means use them when you can, but for the rest of the year, canned peaches in light syrup make a perfectly acceptable substitution.

Raspberry Sauce1 litre /4 cups / 500 g frozen raspberries250 mL / 1 cup / 200 g granulated sugar60 mL / 1/4 cup water45 mL / 3 tbsp. lemon juice30 mL / 2 tbsp. corn starchCombine raspberries, sugar and water in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are soft.Stir lemon juice and cornstarch together in a small bowl until smooth. Bring raspberry mixture to a boil again and whisk cornstarch mixture into raspberry sauce until boiling and thickened. Press sauce through a fine sieve. Discard seeds. Chill until ready to serve. Makes about 750 mL (3 cups) Raspberry Sauce.

Poached Fresh Peaches4 ripe peaches500 mL / 2 cups water250 ml / 1 cup / 200 g granulated sugarTo remove skin from fresh peaches: score the skin of the peach by making a small X with a knife. Drop peaches into boiling water for about 30 seconds then immediately transfer to a bowl of ice water. The skins should peel off easily.Combine water and sugar in a medium saucepan. Bring to a boil. Add peaches. Simmer, turning occasionally for about 8 minutes until cooked through. Remove to a plate to cool before slicing. If you are making the peaches few hours in advance you may chill the syrup and place the sliced peaches in the syrup in the fridge until just before serving.

Peach Melba8 scoops vanilla ice cream4 poached peaches, sliced500 mL / 2 cups raspberry sauce250 mL / 1 cup fresh raspberriesArrange chilled dessert cups on a tray that fits into your freezer. Place 1 scoop of ice cream into each dessert cup. Return to freezer.Just before serving arrange peach slices in dessert cups, pour raspberry sauce over ice cream, and sprinkle with fresh raspberries.Makes 8 Peach Melbas.

9 A Month of Sundaes whish.ca

Cookies and Cream Ice Cream had some ardent supporters in our group and we were excited to see what we could do to dress it up. We tried it with different kinds of cookies and various sauces, but, after much discussion and some failed attempts we came to the conclusion that sometimes the best sundaes are really quite simple.

We decided to take our cue from the things we loved about this classic ice cream, the dark cookies and creamy smoothness, and just embellish those elements through our additions. Simple chocolate wafers played best with the other ingredients because icing filled cookies seemed to throw off the balance by making things too sweet. We also experimented with a number of other additions but the extra flavours just seemed to compete with the iconic taste that everyone was searching for.

So here you have it, a sundae glorious in its simplicity, just made for the Cookies & Cream lover.

COOKIES AND CREAMCookies & Cream Ice Cream SundaeThe classic flavours of cookies and cream embellished with even more cookies and cream for added crunch and creaminess to enhance the taste you know and love.

6 chocolate wafer cookies, broken up2 scoops Cookies and Cream Ice Cream45 mL / 3 tbsp. chocolate sauceWhipped cream

1. Scatter about 1/3 of broken wafer cookies into bottom of sundae cup.2. Drizzle 1 tbsp. chocolate sauce over cookies3. Place 1 scoop ice cream into sundae cup4. Scatter half of remaining wafer cookies over ice cream5. Drizzle with 1 tbsp. chocolate sauce6. Add second scoop of ice cream7. Top with remaining chocolate sauce and cookies.

Makes 1 sundae.


Remember when eating your vegetables was your ticket to getting dessert? With today’s sundae you can have your dessert and your vegetables all in one using tart and flavourful rhubarb (a.k.a. pie plant) combined with fresh strawberries and frozen yogurt.

This easily grown perennial vegetable has been a staple in home gardens across Canada since, at least, the late 19th century and has been used medicinally in its native China for thousands of years.

Rhubarb is easy to find in-season at farmer’s markets and is also available chopped and frozen in some grocery stores. Rhubarb compote can be stored in the fridge for at least a week or frozen for up to three months. That means you can make big batches of compote when it is in season to have on hand for eating with oatmeal, topping pancakes or making Strawberry Rhubarb Parfait.

Rhubarb Compote6 cups / 1.5 litres / 800 g chopped fresh rhubarb stalks1 cup / 250 ml / 200 g granulated sugar1/2 cup water2 cinnamon sticks (about 4 inches / 10 long)Combine all ingredients in medium saucepan cover and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, for about 10 minutes until rhubarb is tender but not completely broken down. Remove and discard cinnamon sticks. Makes about 1 litre / 4 cups Rhubarb Compote.

Strawberry Rhubarb ParfaitThis would convert easily to a non-dairy dessert as vanilla soy or almond “ice creams” would blend beautifully with the sweet, tart strawberries and rhubarb.

2 scoops vanilla frozen yogurt or ice cream1/3 cup Rhubarb Compote1/3 cup chopped fresh strawberriesPlace 1 scoop of frozen yogurt in the bottom of a chilled parfait glass. Spoon 30 mL / 2 tbsp. Rhubarb Compote onto yogurt, Sprinkle 30 ml / 2 tbsp. strawberries onto compote. Repeat with remaining frozen yogurt, rhubarb compote and strawberries. Makes 1 Strawberry Rhubarb Parfait.

Interesting Rhubarb Fact:“Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.[1]”

Source: Wikipedia

STRAWBERRY RHUBARB PARFAIT


PEACH BLOSSOM SUNDAEAmaretto makes a winning entrance to our month of sundaes in this celebration of fresh summer peaches. Amaretto is a sweet almond-flavoured Italian liqueur with a long-standing history dating back to the renaissance.

Amaretto Peach Coulis4 ripe peaches, peeled*, pitted and sliced60 mL / 1/4 cup granulated sugar30 mL / 2 tbsp. amarettoCombine all 3 ingredients in medium saucepan. Cook on medium-low for about 10 minutes until peaches are soft. Purée. Makes about 250 mL (1 cup) sauce.

Peach Blossom Sundae1 ripe peach, cut into thin wedges1 large scoop vanilla ice cream60 mL / 1/4 cup Amaretto Peach Coulis15 mL / 1 tbsp. toasted sliced natural almondsArrange peach wedges around the circumference of a small, shallow dessert dish. Scoop ice cream over top. Pour sauce over ice cream. Sprinkle with almonds. Makes 1 sundae.

There are many varieties of Amaretto available on the market, though Disaronno is probably one of the more well known. Disaronno stopped marketing their product as amaretto several years ago, though it remains an outstanding Italian almond liqueur which makes an excellent choice for this sundae’s sauce.

The story of Disaronno is said to date back to 1565 when an innkeeper presented a bottle of fragrant liqueur as a gesture of thanks to a pupil of Leonardo DaVinci’s who painted a beautiful fresco, the Madonna of the Miracles, which is still displayed today in Saronno.

Years passed and the innkeeper’s recipe was found by the Reina family, who guarded the recipe for many years until a store was opened that sold the family’s outstanding amaretto.

Through the 1900s the product continued to increase in popularity with the 1960s bringing international sales and a big boom in demand for the product. The look of the bottle has only changed slightly over time, though the name of the Reina family’s liqueur has evolved. It was once known as Amaretto di Saronno Originale with its current name of Disaronno being adopted in 2001.

Tip!To remove skin from fresh peaches: score the skin of the peach by making a small X on the bottom with a knife. Drop peaches into boiling water for about 30 seconds then immediately transfer to a bowl of ice water. The skins should peel off easily.


Wild Blueberry SauceIntense dark purple in colour and bursting with blueberry flavour, this sauce is delicious served over ice cream, pancakes or spooned over a slice of lemon cheesecake.

750 mL / 3 cups (450 g) fresh or frozen wild blueberries250 mL / 1 cup orange juice125 mL / 1/2 cup (100 g) granulated sugar45 mL / 3 tbsp. lemon juice

30 mL / 2 tbsp. cornstarchCombine first 3 ingredients in medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are tender.Stir cornstarch into lemon juice in a small bowl until smooth. Bring blueberry mixture back to a boil. Whisk cornstarch mixture into boiling blueberry mixture until thickened and glossy. Makes about 750 mL (3 cups) of Wild Blueberry Sauce.

Banana Berry “Ice Cream” Dairy-free, vegan and filled with healthy fruits, this “ice cream” can be sweetened to taste with whichever sweetener you prefer. We have used honey here, though feel free to experiment with agave syrup, maple syrup, stevia or just plain sugar. This frozen dessert has more of a soft-serve ice cream texture and should be consumed right away.

2 frozen ripe bananas, cut into 2.5 cm (1 inch) slices125 mL / 1/2 cup frozen wild blueberries60 mL / 1/4 cup pomegranate juice15 mL / 1 tbsp. lemon juice30 mL / 2 tbsp. honey (or to taste)Combine all 5 ingredients in a food processor. Process until smooth. Makes about 500 mL (2 cups) Banana Berry “Ice Cream.”

Superfoods SundaePut it all together for a sundae that’s delicious and nutritious.

500 mL / 2 cups Banana Berry “Ice Cream”250 mL / 1 cup Wild Blueberry Sauce60 mL / 1/4 cup toasted natural sliced almondsDivide ice cream between 4 chilled dessert glasses. Top each with 60 mL (1/4 cup) Wild Blueberry Sauce. Sprinkle with 15 mL / 1 tbsp. almonds. Makes 1 sundae.

SUPERFOODS SUNDAE The word “superfood” is defined by the The Oxford English Dictionary as “a food considered especially nutritious or otherwise beneficial to health and well-being.” While there are plenty of claims and counter claims as to the health benefits of certain foods (which we have no authority to comment upon), we do stand behind this dairy-free fruit based sundae as a vitamin rich and delicious dessert.

You may choose to sweeten this sundae with whichever sweetener you prefer. We have used honey, though agave syrup, maple syrup, stevia or sugar will all work just fine.

Though much debate surrounds the notion of “superfoods,” we are pleased to provide you with a handy guide to some of the more popular claims as to the health benefits of the ingredients we’ve used in this delicious dessert.

Wild Blueberries: These delicious little berries are known for their anti-inflammatory properties and contain numerous nutrients. Ann Kulze, MD, of Charleston, S.C., author of Dr. Ann’s 10-Step Diet, A Simple Plan for Permanent Weight Loss & Lifelong Vitality says “Inflammation is a key driver of all chronic diseases, so blueberries have a host of benefits. I tell everyone to have a serving (about 1/2 cup) every day.” If you don’t have access to fresh berries you needn’t worry as Dr. Kulze advises that “frozen are just as good as fresh.” In general the more colour fruits and vegetables have, the more antioxidants they contain. Wild or low bush blueberries are smaller and more intensely coloured than their high bush cousins.

Ripe Bananas: Bananas are a good source of vitamin B6 and a good source of vitamin C, potassium, dietary fibre and manganese. The very ripe bananas that we call for in this recipe have a higher glycemic index than less ripe fruits, though according to research conducted at the University of Innsbruck in Austria, fruit that is fully ripened also has higher antioxidant levels

Pomegranate Juice: High in vitamin C and K, pomegranate has been used in ayurvedic medicine for thousands of years with many purported health benefits.

Lemon Juice: Lemon juice is high in vitamin C and helps keep foods from browning. It is also known to improve mood through aromatherapy and brightens the flavours of many other foods including the banana and blueberries used in this recipe.

Almonds: High in vitamins and minerals, particularly vitamin E, magnesium, manganese, riboflavin, iron and calcium, these crunchy and delicious nuts make a great snack and a nice crunchy topping for many foods, including sundaes.


RASPBERRY PISTACHIO SUNDAERaspberries and pistachios are so flavourful and complex on their own, so, all we needed to do was pair them together to make a truly wonderful sundae.

Raspberry Sauce1 litre /4 cups / 500 g frozen raspberries250 mL / 1 cup / 200 g granulated sugar60 mL / 1/4 cup water45 mL / 3 tbsp. lemon juice30 mL / 2 tbsp. corn starchCombine raspberries, sugar and water in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are soft.Stir lemon juice and cornstarch together in a small bowl until smooth. Bring raspberry mixture to a boil again and whisk cornstarch mixture into raspberry sauce until boiling and thickened. Press sauce through a fine sieve. Discard seeds. Chill until ready to serve. Makes about 750 mL (3 cups) Raspberry Sauce.

Raspberry Pistachio Sundae1 large scoop pistachio ice cream3 tbsp. Raspberry Sauce8 fresh raspberries1 tbsp. chopped toasted pistachio nuts.Place ice cream in sundae dish, pour sauce over ice cream, sprinkle with fresh raspberries and pistachios. Makes 1 Raspberry Pistachio Sundae.

The raspberries in my garden are ripening almost faster than we can get them picked these days. If you have more than you can eat at once I suggest spreading them on a parchment paper-lined baking sheet and freezing overnight. You can then simply pour them into a freezer bag so they are ready to grab any time you need some. To thaw raspberries arrange them hole-side-down on a plate covered in paper towel and let stand for about 15 minutes until thawed. They will be softer than fresh, but, will usually hold their shape remarkably well.

Pistachio nuts in and out of shell are one of the oldest flowering nut trees, and are one of the only two nuts mentioned in the Bible (Genesis 43:11). Humans have eaten pistachio nuts for at least 9,000 years but until the 1970’s, no pistachio industry existed in the US. Now, California produces upwards 300 million pounds of pistachios, about 98 percent of the US domestic crop.

A dish widely credited for helping put pistachios on the American menu was pistachio ice cream, an invention credited to Philadelphia’s James W. Parkinson in the 1940’s.

Source: Pistachio Health Institute


LEMON BLUEBERRY PARFAITThis recipe is a simple and beautiful way to show off some of my favourite New Brunswick ingredients. Eggs for the lemon curd fresh from the hen house with lovely golden yolks, wild blueberries you can pick right outside the door of the camp and delicious ice cream from New Brunswick dairies.

Lemon CurdThis silky lemon custard is delicious on scones and also makes a great tart filling.

225 mL / 1 cup (200 g) granulated sugar3 large eggs2 egg yolks, largeZest of 2 large lemons113 mL / 1/2 cup (114 g) butter, softened113 mL / 1/2 cup lemon juiceBe sure to use a stainless steel or enameled saucepan for this recipe.Whisk sugar, eggs and yolks together in medium saucepan until well combined.Whisk in softened butter then lemon zest and juice. Heat on medium, stirring constantly, for about 8 minutes just until mixture begins to boil. Strain into a heatproof bowl. Makes about 500 mL (2 cups) lemon curd.

Wild Blueberry SauceIntense dark purple in colour and bursting with blueberry flavour this sauce is delicious on ice cream, pancakes or spooned over lemon cheesecake.

750 mL / 3 cups (450 g) fresh or frozen wild blueberries1 cup orange juice125 mL / 1/2 cup (100 g) granulated sugar45 mL / 3 tbsp. lemon juice30 mL / 2 tbsp. cornstarchCombine wild blueberries, orange juice and sugar in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are tender.Stir cornstarch into lemon juice in a small bowl until smooth. Bring blueberry mixture back to a boil. Whisk cornstarch mixture into boiling blueberry sauce until thickened and glossy. Makes about 750 mL (3 cups) of Wild Blueberry Sauce.

Lemon Blueberry Parfait60 mL / 1/4 cup Wild Blueberry Sauce45 mL / 3 tbsp. Lemon Curd2 scoops vanilla ice creamDollop of whipped creamWild blueberries to garnish (optional)Place 15 mL / 1 tbsp. Wild Blueberry Sauce in bottom of chilled parfait glass, add 15 mL / 1 tbsp. Lemon Curd and one scoop of ice cream.Continue by adding 30 mL / 2 tbsp. Wild Blueberry Sauce, remaining Lemon Curd and remaining scoop of ice cream. Top with remaining Wild Blueberry Sauce, a dollop of whipped cream and a few wild blueberries.Makes 1 Lemon Blueberry Parfait


CHOCOLATE PEANUT BUTTER PARFAITChocolate and peanut butter are a wonderful combination and this supersized sundae is simply bursting with the flavours and textures of these old friends.

Chocolate Peanut Butter Parfait2 two-bite brownies 30 mL / 2 tbsp. peanut butter2 scoops vanilla ice cream60 mL / 1/4 cup chocolate sauce30 mL / 2 tbsp. lightly salted roasted peanutsReese’s Mini Peanut Butter Cups (optional)Slice two-bite brownies in half . Spread each half with 1/2 tbsp. peanut butter. Cut each half into quarters.Pour 1 tbsp. chocolate sauce into bottom of chilled parfait glass. Add 4 pieces of peanut butter covered brownie. Sprinkle with a few peanuts. Add 1 scoop vanilla ice cream. Scatter 6 pieces of peanut butter covered brownie on top of ice cream. Pour 1 tbsp. chocolate sauce over brownies. Sprinkle with a few peanuts. Add remaining ice cream, brownies and chocolate sauce. Sprinkle with remaining peanuts and mini peanut butter cups if desired. Makes 1 Chocolate Peanut Butter Parfait.

Tasting notes: we were searching for a sundae that would give us a good chocolate flavour and bring out the taste and the creamy, gooey texture of the peanut butter. To address the logistical question of how to get the soft creamy peanut butter inside the chocolaty sundae without making a colossal mess we tried spreading the peanut butter onto some two-bite brownies. The rich cakey brownie added a nice texture that balanced out the creamy peanut butter and was a (relatively) tidy solution that got the peanut butter distributed quite evenly.

We wanted this sundae to really celebrate the chocolate and peanut butter flavours and textures so we tried both chocolate and vanilla ice cream. To our surprise using the vanilla ice cream gave us more chocolate and peanut butter flavour than the chocolate ice cream did. It should be noted that although vanilla was the clear winner we all felt that chocolate was also very tasty and would be a perfectly acceptable substitution in a pinch.


TRIPLE CHOCOLATE SUNDAE This sinfully sweet sundae celebrates chocolate in a dessert that’s meant to be shared with a loved one, making this our official “Triple-Chocolate Sundae of Love.”

Chocolate is often regarded as one of the most sensual foods in existence as it has been shown to release endorphins similar to those experienced when a person falls in love. And there’s a whole lot to love when it comes to this sundae. It combines three types of chocolate (dark, milk and white) in a sundae that’s far too decadent to keep to yourself.

This impressive dessert is easy enough for anyone to make, even with its homemade chocolate sauces. So if you’re all thumbs in the kitchen, fear not. This special sundae is sure to impress your special someone.

Just grab a couple of spoons, snuggle up close to your sweetheart and prepare to fall in love with chocolate all over again.

White Chocolate Sauce100g Good quality white chocolate 125 mL / 1/2 cup whipping cream1 Strip of orange peel about 1 inch wide by 2 inches long1.25 mL / 1/8 tsp. vanillaCombine all 4 ingredients in small saucepan. Heat and stir until smooth. Allow to cool to room temperature. Remove and discard orange peel. Makes about 330 mL / 3/4 cup White Chocolate Sauce.

Chocolate Fudge Sauce100 g chopped dark chocolate125 mL / 1/2 cup evaporated milk15 mL / 1 tbsp. granulated sugar1/4 tsp. vanillaCombine all 4 ingredients in small saucepan. Heat and stir until smooth. Makes about 330 mL / 3/4 cup Hot Fudge Sauce.

Triple Chocolate Sundae1 Scoop white chocolate ice cream1 Scoop dark chocolate ice cream1 Scoop milk chocolate ice cream3 two-bite brownines, cut into quarters45 mL / 3 tbsp. Hot Fudge Sauce45 mL / 3 tbsp. White Chocolate SauceChopped chocolate bars and grated chocolate for garnish as desired.Place ice cream scoops in chilled sundae boat. Arrange brownie pieces around ice cream. Pour sauces over ice cream and brownies. Sprinkle with chopped and/or grated chocolate. Serves 2.We loved the idea of having three different types of chocolate ice cream and were pleased to discover that Breyers makes a triple chocolate variety so we could get all three in one package.

Making Chocolate Curls: I find that using a vegetable peeler along the side of a good quality chocolate bar gives me sweet little curls that look great sprinkled on desserts. For best results use a sharp peeler and make sure the chocolate is not too cold.


MINT CHOCOLATE SUNDAEChocolate Mint is one of Baskin Robbins top 5 selling flavours and is available from a wide range of ice cream manufacturers with colours that vary from almost white to extremely bright green and chocolate in various sizes and qualities. Whichever brand and style you prefer they are all made that much better with the addition of our decadent Chocolate Fudge Sauce.

We tried various chocolate mint candies with this and found that the Junior Mints were our favourite they had a good hit of mint flavour, were small enough for one bite and didn’t have a waxy mouth feel when chilled.

Chocolate Fudge Sauce100 g chopped dark chocolate125 mL / 1/2 cup evaporated milk15 mL / 1 tbsp. granulated sugar1/4 tsp. vanillaCombine all 4 ingredients in small saucepan. Heat and stir until smooth. Makes about 330 mL / 3/4 cup Hot Fudge Sauce.

Mint Chocolate Sundae1 large scoop mint chocolate ice cream8 Junior Mints (or other dark chocolate covered mint candy)45 mL / 3 tbsp. Hot Fudge SauceDollop of whipped cream5 mL / 1 tsp. dark chocolate curlsSprig of mint for garnish

Making chocolate curls: I find that using a vegetable peeler along the side of a good quality chocolate bar gives me sweet little curls that look great sprinkled on desserts. For best results use a sharp peeler and make sure the chocolate is not too cold.


My first taste of Nutella was when I was on a school field trip to L’Alliance Francaise. We were given a little of this delicious chocolate hazelnut spread on a piece of baguette and we were all delighted with this decadent European snack.

These days Nutella is far more mainstream. It is available in most grocery stores and President’s Choice even offers a chocolate hazelnut spread under its own label. It is a staple in our house and I usually pick it up at Costco in the 2 pack. My niece recently found a 5 kg jar at the Costco near their house but even with a house full of company that size seemed a bit excessive.

Sticky spreads like Nutella and peanut butter can be messy to measure using measuring cups or tablespoons which is one of the reasons we like to include a weight in the ingredient list. If you have a kitchen scale you can simply place the saucepan on the scale then zero it off and weigh your spread right in the pot you will be using to make the sauce. Much neater than trying to scoop this into and then out of a measuring cup.

This decadent sundae would be a big hit at a fancy dinner party but is so simple to make you could whip it up anytime.

Chocolate Hazelnut Sauce100 g / 3.5 oz. (about 75 mL / 1/3 cup) chocolate hazelnut spread (such as Nutella)75 mL / 1/3 cup whipping cream15 mL / 1 tbsp. Frangelico Hazelnut Liqueur (optional but definitely recommended)Heat and stir all 3 ingredients in small saucepan until smooth. Makes about 150 mL (2/3 cup) Chocolate Hazelnut Sauce.

Chocolate Hazelnut Sundae4 large scoops vanilla ice cream125 mL / 1/2 cup whole hazelnuts, toasted and chopped8 chocolate hazelnut-filled rolled wafers250 mL / 1 cup Chocolate Hazelnut SauceScoop ice cream into 4 sundae dishes. Sprinkle hazelnuts over ice cream. Arrange rolled wafers beside ice cream. Pour Chocolate Hazelnut Sauce over hazelnuts and ice cream. Makes 4 sundaes.The sauce is best served at room temperature or slightly warm. In the unlikely event of leftovers the sauce can be kept refrigerated for up to 1 week and gently warmed before serving.

CHOCOLATE HAZELNUT SUNDAE


Chocolate Macaroon SundaeMarvelous macaroons make this magnificent sundae memorable.

90 mL / 6 tbsp. chocolate sauce2 coconut macaroons, cut into quarters to make 8 pieces1 large scoop chocolate ice cream1 large scoop coconut ice cream15 mL / 1 tbsp. toasted sweetened flaked coconut

Pour 30 mL (2 tbsp.) chocolate sauce into chilled parfait glass. Add 4 pieces of coconut macaroon. Drizzle 30 ml (2 tbsp.) chocolate sauce over top. Scoop chocolate ice cream into parfait glass. Add 3 pieces of coconut macaroon, and coconut ice cream. Arrange remaining coconut macaroon piece on top. Pour remaining chocolate sauce over ice cream and sprinkle with coconut. Makes 1 sundae.

Tasting Notes: We originally tried this sundae using just chocolate ice cream thinking that the coconut flavour of the macaroons would be sufficient but found that we needed a little more coconut flavour. The coconut ice cream made all the difference, its subtle flavour accented the macaroons and the chocolate rounding the flavours out well. If you don’t have access to coconut ice cream we suggest using vanilla instead.

CHOCOLATE MACAROON SUNDAEYou say macaron, I say macaroon. What’s the difference?

Well, besides the obvious letter ‘o’ that’s been added, there is quite a bit of difference. In fact, besides their similar spellings these two sweet treats are really nothing alike, though both are deliciously decadent in their own right.

The macaroon (pronounced mah-cah-ROON) is typically a coconut-based treat that’s served like a cookie. It is often made with egg whites and sugar to create a base for holding together shredded cocount or other nuts. They are often then drizzled with or dipped in chocolate or topped with a maraschino cherry, though you may also see them served up plain and simple. Macaroons are dense, substantial and sweet. It is this scrumptious sweet that is featured in today’s sundae.

The macaron (pronounced mah-cah-ROn) on the other hand is a much more delicate and light-textured confection that comes in a wide range of colours and flavours. They are essentially sandwich cookies that are composed of two small discs of meringue that are almost cake-like in texture. A creamy icing or jam is then used as a filling to hold the two sides together. Macarons are growing in popularity and are available in an absolutely astonishing range of flavours including chocolate, lavender, lemon, salted caramel, apricot, mocha, green tea and just about anything else you can imagine.


AUTUMN SPICE SUNDAEEvery season has its own beauty and its own flavours, today’s sundae is all about the warm and homey scents and tastes of fall. As we enter the last week of August we are starting to see a little gold in the trees, feeling the cooler evenings and noticing the shorter days. Amidst the frenzy of getting the kids ready to go back to school and the mourning for another all-to-short summer we wanted to take a moment to think about the things we have to look forward to as autumn approaches.

We started with a crisp waffle cup filled with President’s Choice pumpkin pie ice cream, added ginger, caramel and cinnamon notes and came up with a sundae that we think is the perfect seasonal transition.

Autumn Spice Sundae1 waffle bowl1 large scoop pumpkin pie ice cream15 mL / 1 tbsp. carmel sauce30 mL / 2 tbsp. whipped cream3 gingersnap cookiesSet waffle bowl on dessert plate or into dessert dish. Scoop ice cream into waffle bowl. Drizzle caramel sauce over ice cream. Add dollop of whipped cream. Crumble gingersnaps into various sized pieces. Sprinkle over and arrange around ice cream. Makes 1 sundae.


Black Forest Sundae4 chocolate cupcakes (not iced), cut into 8 pieces each398 mL / 19 oz. can of cherry pie filling180 mL / 3/4 cup chocolate sauce8 scoops vanilla ice cream125 mL / 1/2 cup whipped creamChill 4 parfait glasses. Arrange 3 pieces of cake in bottom of each glass. Add 15 mL (1 tbsp.) pie filling and 15 mL (1 tbsp.) chocolate sauce.Add 1 scoop vanilla ice cream to each glass. Add remaining cupcake pieces, 45 mL (3 tbsp.) cherry pie filling and 15 mL (1 tbsp.) chocolate sauce. Top with remaining scoop of ice cream, cherry pie filling and chocolate sauce. Top with a dollop of whipped cream and enjoy! Makes 4 sundaes.

BLACK FOREST SUNDAEBlack Forest cake is a very popular dessert with plenty of regional variations. In Europe it is usually made with sour cherries, kirschwasser (a brandy made from sour cherries), as well as layers of chocolate cake and cream.

Much more convenient - and a much bigger hit with kids - is the cherry pie filling version. This sundae goes together in a snap and the ingredients are easy to find in any grocery store.


A la mode means fashionable or in the latest style, but when talking about pie it means served with ice cream. We will never know who first served ice cream on top of a piece of pie but the person credited with naming this delicious combination “à la mode” was Hotelier John Gieriet. Born in Switzerland in 1829 he moved to the US in 1854. He was in charge of food service for two US Presidents, Franklin Pierce and James Buchanan before moving to Duluth Michigan and purchasing a hotel that he renamed “Hotel La Perl.” Warm Blueberry Pie with Vanilla Ice Cream appeared under the name Pie à la Mode on the restaurant’s menu on opening day in 1885.

For those of you who feel the ice cream is the best part of that package we have created a pecan pie sundae. Lots of creamy vanilla ice cream accented with gooey sweet pecan pie topped off with a little drizzle of caramel and toasted pecans.

Pecan Pie Sundae2 Pecan mini tartlets, cut into quarters to make 8 pieces1 large scoop vanilla ice cream30 mL / 2 tbsp. caramel sauce30 mL / 2 tbsp. chopped toasted pecansScatter 4 pieces of pecan tart in chilled sundae dish. Place ice cream over tart pieces, arrange remaining tart pieces around ice cream. Drizzle with caramel sauce, sprinkle with toasted pecans.Makes 1 Pecan Pie Sundae.

PECAN PIE SUNDAE


This recipe was created with the help of my 12-year-old niece in a kitchen overlooking this lovely orchard.

Cinnamon CrispsThese add nice texture and a fun look to a sundae or can be served with a sweet dip. A great way to use up the last couple of tortillas in the pack.

2 medium flour tortillas, 20 cm (8”) diameter15 mL / 1 tbsp. melted butter 25 mL / 1 1/2 tbsp. granulated sugar0.5 mL / 1/8 tsp. cinnamonPlace tortillas on a baking sheet. Brush tortillas with melted butter. Sprinkle with sugar and cinnamon. Bake at 400F (200C) for about 4 minutes until toasted. Cool. Break tortillas into 8 pieces each.

Toffee Apple SundaeWarm and comforting apples are complimented with cinnamon and butterscotch for a sweet treat that’s reminiscent of toffee apples.

500 mL / 2 cups chopped apple (gala, macIntosh, golden transparent or granny smith)15 mL / 1 tbsp. butter60 mL / 1/4 cup brown sugar0.5 mL / 1/8 tsp. cinnamonPinch of nutmegPinch of salt4 large scoops butterscotch ripple ice creamSauté first 6 ingredients on medium-high for about 7 minutes until apples are tender and caramelized.Scoop ice cream into 4 chilled bowls. Arrange cinnamon crisps around ice cream. Divide warm apple mixture between bowls. Makes 4 sundaes.

TOFFEE APPLE SUNDAE


PAVLOVA SUNDAEThis Sundae is a tribute to a dish named after Russian ballerina Anna Pavlova who toured Australia and New Zealand in the 1920s. It has become an iconic dessert in those countries with both Australia and New Zealand claiming to have invented this whipped cream and fruit filled meringue concoction. Our sundae version of this classic dish plays off various fresh fruits using passion fruit sorbet, strawberry sauce, kiwi fruit and nectarines. This is a great sundae to experiment with; try your own fruit combinations and write us about how they went.

Strawberry Salsa FrescaSalsa Fresca simply means fresh sauce (which sounds so much prettier in Italian or Spanish) and is a wonderful way to transform flavourful fresh fruit into a dessert sauce.

You may want to adjust the amount of sugar up or down depending on how sweet and flavourful the strawberries are.

750 mL / 3 cups sliced fresh strawberries60 mL / 1/4 cup icing sugar10 mL / 2 tsp. fresh lemon juiceCombine all 3 ingredients in blender or food processor. Process until smooth. Makes about 375 mL(1 1/2 cups) Strawberry Salsa Fresca

Pavlova SundaesPackage of 8 meringue nests (President’s Choice makes nice ones, available with the sundae toppings)6 kiwi fruit, peeled and diced3 nectarines, chopped1 nectarine, sliced8 scoops passion fruit sorbet1 1/2 cups whipped creamBreak meringue nests into 4 pieces each. Place 3 pieces of meringue into each of 8 chilled dessert cups. Sprinkle 1/3 of chopped kiwi and chopped nectarine on meringue. Top with vanilla ice cream. Arrange nectarine slices and remaining meringue beside ice cream. Pour 45 mL / 3 tbsp. Strawberry Salsa Fresca over ice cream. Scatter remaining fruit over sauce. Top with a generous dollop of whipped cream. Makes 8 Pavlova Sundaes.


Reminiscent of warm summer days and garden parties this classic summer combination of cake, berries and cream becomes an ice cream dessert accented with those same classic elements.

Strawberry Shortcake SundaeAllowing the berries to macerate* with the sugar “cooks” them just enough to blend with the other ingredients while maintaining maximum freshness. It also draws out some of the moisture which adds a fresh element when mingled with the strawberry sauce.

750 mL/ 3 cups sliced fresh strawberries75 mL / 1/3 cup icing sugar6 individual sponge cakes (these can be found ready made in the berry section of the grocery store or feel free to use your own scratch recipe)6 large scoops vanilla ice cream175 mL / 3/4 cup strawberry sauce500 mL / 2 cups Chantilly Cream (or prepared whipped cream)6 fresh mint springs for garnishSprinkle icing sugar over sliced berries. Stir until coated. Cover. Let stand in fridge for about 30 minutes.Cut sponge cake into 2 cm / 1 inch pieces. Scatter 1/2 of sponge cake into 6 chilled dessert cups. Spoon 2 tbsp. macerated strawberries over cake in each dessert cup. Pour 1 tbsp. strawberry sauce onto berries. Place large scoop of ice cream into each dessert cup. Top with remaining sponge cake, strawberries, sauce and cream. Garnish with a couple of reserved berry slices and a sprig of mint if desired. Makes 6 Strawberry Shortcake Sundaes.

Chantilly CreamA classic accompaniment and filling for many desserts. This lightly sweetened cream infused with vanilla can transform simple berries into an exquisite dessert, is the perfect contrast to rich chocolate cake and adds an airy neutral compliment to pumpkin pie or sticky toffee pudding.

250 mL / 1 cup whipping cream30 mL / 2 tbsp. granulated sugar2.5 mL / 1/2 tsp. vanillaCombine all three ingredients in large mixing bowl. Beat on high until soft peaks form. Makes about 500 mL (2 cups) Chantilly Cream.*Macerate - the action of combining foods, usually fruit, with sugar, alcohol and sometimes other aromatics such as cinnamon sticks or citrus fruit peel to soften the fruit, draw out the natural juices and add flavour.

STRAWBERRY SHORTCAKE SUNDAE


S’MORES SUNDAEFor those times when you won’t be able to gather around a campfire to enjoy this traditional treat, we bring you the S’mores Sundae – no kindling or matches required.

S’mores SundaeThis classic campfire treat has been updated with the addition of brownies and ice cream to make it even better. This is quick to prepare under the broiler, but be sure to keep a close watch on those marshmallows so they don’t burn.

10 two-bite brownies, halved crosswise 5 large marshmallows, halved crosswise 1 caramel-filled chocolate bar (such as Caramilk) separated into squares (52 g, 1.8 oz) 10 graham crackers, cut in half 10 scoops of vanilla ice cream 150 mL / 10 tbsp chocolate sauce 75 mL / 5 tbsp caramel sauce 3 graham crackers, broken into small pieces

Arrange brownies, cut-side up, on foil-lined baking tray. Place marshmallow halves, cut-side down, over top of half of the brownies. Place 1 chocolate square over each of the remaining brownies. Broil for about 30 seconds until marshmallow is just toasted. It is best to stay and watch closely as it will happen quite quickly.

Divide first amount of graham crackers between 5 shallow sundae dishes or bowls. Scoop ice cream over top. Arrange brownie halves around ice cream.

Drizzle with chocolate and caramel sauces. Sprinkle with second amount of graham crackers.

Makes 5 sundaes.

Did you know? Marshmallows are made with gelatin which is a product derived from pork or beef. If you are inviting friends over who do not eat pork, kosher or halal marshmallows are available in specialty markets or the kosher section of some grocery stores.


PINA COLADA SUNDAESummer is a great time to fire up the barbecue, but, cooking on the grill does not have to be limited to meats and vegetables. Grilling pineapple rings intensifies the sweet flavour and adds a lovely caramelization that not only looks beautiful but tastes great as well. Canned pineapple rings tend to be a bit delicate for the grill, so, fresh is the way to go. A small round cookie cutter can be a great tool for removing the core from the pineapple slices or you can even buy your pineapple already peeled and cored from the grocery store.

The combination of that great sweet pineapple and tropical coconut makes the Pina Colada a marquee summer taste. Our Pina Colada sundae can be made with vanilla ice cream in a pinch, but, the coconut ice cream adds another level of tropical flavour that we really like.

Pineapple Rum Sauce398 mL / 19 oz. can of pineapple tidbits with juice125 mL / 1/2 cup (100 g) granulated sugar125 mL/1/2 cup rum*45 mL / 3 tbsp. lime juice30 mL / 2 tbsp. cornstarch* Rum can be substituted with 5 ml / 1 tsp. rum flavouring

Combine pineapple tidbits, sugar and rum in medium saucepan.

Bring to a boil.

Stir together lime juice and cornstarch in small bowl until smooth. Whisk into boiling pineapple mixture until thickened and glossy. Makes about 575 mL / 2 1/2 cups Pineapple Rum Sauce.

Pina Colada Sundae1 fresh pineapple, peeled, cut into 12 slices, core removed – 16 leaves reserved for garnish8 large scoops coconut (or vanilla) ice cream575 mL / 2 1/2 cups Pineapple Rum Sauce125 mL / 1/2 cup sweetened flaked coconut, toastedChill 8 dessert cups or glasses.

Cook pineapple rings on well-greased preheated grill, over medium heat, for about 3 minutes per side. Allow to cool. Cut pineapple rings in half.

Place 1/2 pineapple ring in bottom of each dessert cup. Top with 1 scoop of ice cream. Arrange remaining pineapple rings beside ice cream, top with sauce and toasted coconut. Garnish with pineapple leaves.

Makes 8 Pina Colada Sundaes.


BANANA BLITZ SUNDAEFoster your love of bananas with this sundae recipe that embraces all things banana. Slices of banana bread are topped with ice cream and a serving of bananas foster for a true banana blitz.

What is bananas foster? It’s a gooey mixture of cooked bananas in a warm, syrupy blend of brown sugar, cinnamon, butter and rum. This dish is served hot with ice cream allowing the saucy blend to provide the perfect contrast to the cold ice cream. It’s similar to cherries jubilee and is often lit on fire (also known as flambé) to create a showy display and burn off the alcohol content.

As the story goes, the dish originates from New Orleans which in the early 1950s was a major port of entry for bananas arriving in the United States from South and Central America. The dish was created as a challenge to the head chef of Brennan’s who was asked to come up with a creative new dessert to showcase this plentiful fruit. Thus this sweet dessert was born. Bananas foster was named for Richard Foster, a friend of the owner of Brennan’s restaurant where it was first invented and served.

Banana Blitz Sundae30 mL / 2 tbsp. butter30 mL / 2 tbsp. brown sugar0.5 mL / 1/8 tsp. cinnamon1 medium banana, peeled and cut into 1 cm (1/2 inch) slices60 mL / 1/4 cup rum1 slice banana bread, cut in half1 large scoop vanilla ice cream

Heat first 3 ingredients in medium frying pan on medium-high until sugar is dissolved. Add banana slices. Sauté for about 2 minutes until bananas are starting to brown. Add rum. Cook for 1 minute. Remove from heat.

Arrange banana bread in small dessert dish. Add ice cream. Pour bananas and sauce over ice cream and banana bread. Makes 1 sundae.


Sake Plum Sauce250 mL / 1 cup chopped fresh black plum (175 g)125 mL / 1/2 cup chopped prunes (100 g)125 mL / 1/2 cup sake* (Japanese rice wine)60 mL / 1/4 cup sugar

Combine all 4 ingredients in small saucepan. Simmer for about 45 minutes until plums and prunes are tender and sauce is thickened. Makes about 300 mL (1 1/4 cups) Sake Plum Sauce.

*Dry white wine or white grape juice can be used in place of the sake.

Japanese Green Tea Sundae1 Scoop green tea ice cream1 Scoop vanilla ice cream45 mL / 3 tbsp. Sake Plum Sauce10 mL / 2 tsp. toasted sliced natural almondsFresh plum slices, for garnish

Place green tea and vanilla ice cream scoops in tea cup or sundae dish. Top with Sake Plum Sauce and almonds. Garnish with plum slices. Makes 1 sundae.

JAPANESE GREEN TEA SUNDAEThis recipe combines green tea, plums and sake to make an elegant sundae.

Green tea is popular throughout Eastern Asian and this is a fitting dessert for a dinner party featuring the cuisines of countries like Thailand, Vietnam, Malaysia, Korea, China and of course Japan.

This sundae features a homemade sweet/tart sake plum sauce which pairs nicely with earthy green tea and is complimented with fresh plums and toasted almonds. Vanilla ice cream provides the perfect finishing touch of sweetness.


CARNIVAL CLOWN SUNDAEJoin us for a little clowning around in the kitchen.

It can be a lot of fun to play with your food and this silly sundae will have your party guests giggling with delight.

This wacky sundae is great for letting the kids express their creativity as they decorate their own dessert. It’s not as elaborate as a full make-your-own-sundae buffet, though they still get to add their own amusing touches to their dessert before devouring it.

Carnival Clown Sundae1 large scoop ice cream (your choice of flavour)10 mL / 2 tsp. colourful sprinkles1 sugar cone2 round candies (for eyes)1 caramel corn candy (for nose)1/2 gummy worm or small piece of licorice (for mouth)

Scoop ice cream into a small dessert cup. Use sprinkles to decorate the top outer edge of the scoop to look like clown hair. Place the ice cream cone, open-side down, on an angle amongst the sprinkles to look like a clown hat. Place candies for eyes, nose and mouth. Makes 1 sundae.


If you go out in the woods today, you’re in for a big surprise… We have been gathering some of our teddy bear’s favourites to make a sweet sundae that’s perfect for little ones.

Berry picking with little kids can be so much fun. Although we often find that they come home with very few berries in their buckets, the fun of picking blueberries, strawberries, blackberries and raspberries can be seen in their smiles and stained fingers. Just be sure to warn them that not all pretty looking berries are edible so it is important to check with Mom or Dad first.

Pack up a picnic and your favourite teddy bear for a fun summer treat. Whether you are picking berries from your garden, the woods, one of the great U-Pick farms around the country or just off the grocery store shelves, this combination of fruit, honey and ice cream makes for great summer fun. You can also bring teddy with you to your nearest farmer’s market to help pick out the berries from local producers.

Teddy Bear’s Picnic Sundae1 mini waffle bowl1 scoop vanilla ice cream or frozen yogurt60 mL / 1/4 cup mixed fresh berries15 mL / 1 tbsp. liquid honey (optional)6 Teddy Graham cookies

Place waffle bowl in small bowl or on dessert plate. Scoop ice cream into waffle bowl. Sprinkle with berries, drizzle with honey and arrange Teddy Grahams among the berries. Makes 1 sundae.

TEDDY BEAR’S PICNIC SUNDAE


HAPPY BIRTHDAY SUNDAEEven if it’s not your birthday today your celebration can’t be more than a year away, and it’s never too early to start thinking about ways to make your special day even more fun.

Cake served alongside birthday cake is a common practice, but for those who like the ice cream even better than the cake this is the perfect birthday treat.

We have used birthday cake ice cream and strawberry sauce for this sundae, though you can easily substitute any ice cream or sauce combination you like according to the tastes of the birthday boy or girl (no matter how old they are).

Happy Birthday Sundae75 mL / 1/3 cup strawberry sauce2 scoops sprinkle party cake ice cream1 decorated mini cupcake

Pour 15 mL (1 tbsp) strawberry sauce into chilled parfait glass. Add 1 scoop of ice cream. Add 30 mL (2 tbsp) sauce, remaining ice cream scoop and remaining sauce.

Make an indent into the top ice cream scoop with a spoon and place the cupcake (once you have first removed the cupcake paper) into the dent. Top with a candle and let the singing begin!


PEROGY PARFAITAlthough perogies are available with fruit fillings, our second rogue recipe of the month is a savory celebration of potatoes and cheese. Feel free to add other favourite perogy toppings such as crumbled crisp bacon, sauerkraut, sauteed onions - whatever your heart desires.

Perogy ParfaitMarvelous macaroons make this magnificent sundae memorable.

5 bite-sized ( or 3 standard) frozen perogies 45 mL / 3 tbsp. sour cream15 mL / 1 tbsp. chopped green onion45 mL / 3 tbsp. grated cheddar cheesePrepare perogies according to package directions.Place 15 mL (1 tbsp.) sour cream and 15 mL (1 tbsp.) grated cheese in bottom of parfait glass. Sprinkle with 5 mL (1 tsp.) chopped green onion. Place 2 perogies over top. Continue with another 15 mL (1 tbsp.) sour cream, another 5 mL (1 tsp.) green onion and another 15 mL (1 tbsp.) grated cheese. Add remaining perogies, sour cream, cheese and green onion. Garnish with a green onion curl if desired. Makes 1 sundae.

For a fancy touch we added a green onion curl. To make one of these lovely garnishes for your own sundae, trim ends of green onion to 12.5 cm (5 inch) length leaving about 2.5 cm (1 inch) white and the remainder green. Using a small sharp knife or sharp scissors, cut green portion of onion lengthwise into thin strips (about 6 strips).Place green onion into a bowl of water with ice and chill for at least 2 hours. The longer the onion is in the cold water the tighter the curls will be. If you have a few small strips of green onion come detached while cutting, throw them into the water as well. They will turn into fine little curls.

The late 1800s and early 1900s saw large numbers of Ukrainian migrants come to Canada where they could take advantage of the plentiful farmland that was available as the country pushed to settle the west, especially as farmland had become scarce in the homeland.

The Ukrainian migrants brought with them many elements of their culture and cuisine which have been adapted into the culture of the prairie provinces. So it’s certainly no surprise that Cheemo chose Edmonton for their operational home base. Cheemo started up in 1970 and is still a proud family-owned company that sells outstanding perogies across Canada and in some regions of the United States.

Cheemo also offers bite-sized perogies that we’ve used in today’s savoury sundae. They’re just the right size for packing into a sundae cup along with onion, cheese and sour cream. This is the perfect sundae for those who are a tad lacking in the sweet tooth area, though appreciate the magical combination of potato and cheese packed into tender little pasta dumplings.


THANKSGIVING SUNDAEThanksgiving has come and gone and many of us are either enjoying or enduring the last few days of turkey leftovers. I remember as a child feeling like the turkey leftovers went on forever. My mom had a few signature dishes for taking care of them, some of which I liked a lot more than others.

By day three it was getting harder and harder for her to “sell” turkey for dinner, but I have a feeling that if she had presented us with this fun twist on turkey we would have dug in with gusto. We suggest serving this unusual sundae with a crisp salad and some crusty rolls.

Thanksgiving Sundae125 mL / 1/2 cup chopped cooked turkey75 mL / 1/3 cup gravy45 mL / 3 Tbsp. cranberry sauce1 large scoop stuffing1 large scoop mashed potatoFresh sage leaves, for garnish (optional)

Heat turkey, gravy, stuffing and mashed potatoes in separate bowls in microwave until hot. Scatter 30 mL (2 Tbsp.) turkey in bottom of heat resistant parfait glass. Pour 30 mL (2 Tbsp.) gravy over top. Spoon 30 mL (2 Tbsp.) cranberry sauce over gravy.

Top with stuffing, remaining turkey and mashed potato. Pour remaining gravy and cranberry sauce over potato. Garnish with sage leaves if desired. Makes 1 sundae.

Tip!A self-clearing ice cream scoop is a very versatile tool. I use it to portion batter for cupcakes and muffins, to scoop cookie dough, and of course ice cream. It also makes portioning potatoes or other mashed foods quick and easy when plating dinner for a crowd. Just be cautious if the food you are trying to scoop is too dense or stiff because it may damage the scoop.


MASHED POTATO PARFAITThe mashed potato - it’s a well-known side dish, comfort food, and even a dance. Now the mashed potato is starring in our first Rogue Recipe of the Month of Sundaes disguised as a dessert!

For those who don’t have much of a sweet tooth this may be the sundae they have been waiting for. Fluffy mashed potato, melted cheese and delicious gravy are topped with whatever your favourite sprinkles might be, perhaps chopped green onion or a sprinkle of crisp bacon? A huge hit especially with teenage boys, this silly sundae is a fun way to use up leftovers of all kinds - mashed potato, veggies, meat and gravy - the possibilities are limited only by your imagination and the contents of your fridge.

Mashed Potato Parfait75 mL / 1/3 cup gravy

2 large scoops mashed potato

30 mL / 2 tbsp. grated cheddar cheese

15 mL / 1 tbsp. bacon bits

5 mL / 1 tsp. finely chopped green onion

Pour 30 mL (2 tbsp.) hot gravy into heat resistant parfait glass. Add 1 scoop hot mashed potato. Sprinkle with 15 mL (1 tbsp.) cheese. Repeat with remaining mashed potato, gravy and cheese. Sprinkle with bacon bits and green onion. Makes 1 parfait.

Tip!A self-clearing ice cream scoop is a very versatile tool. I use it to portion batter for cupcakes and muffins, to scoop cookie dough, and of course ice cream. It also makes portioning potatoes or other mashed foods quick and easy when plating dinner for a crowd. Just be cautious if the food you are trying to scoop is too dense or stiff because it may damage the scoop.


The Sundae to End All SundaesStart with a big impressive food-safe vessel (chilled)

Pile up scoops of your favourite ice cream flavours (1 to 2 scoops per person)

Fill spaces between ice cream scoops with your favourite garnishes and piped whipped cream

Scatter a generous amount of sprinkles over everything

Top with a maraschino cherry

For added flair you can also consider candles, frilled metallic picks and sparklers.

Gather the gang and enjoy!

Tips!Minimizing Melt –Here are a few tips to keep the ice cream sundaes looking their best.

Here’s the Scoop - When serving a larger group have ice cream scooped in advance and stored in freezer either in the serving vessels or on a plastic wrap-lined baking sheet

Just Chill – Chill the sundae cup or parfait glass by placing in the freezer about 1 hour before serving

Be Prepared - Have all garnish prepared before scooping ice cream

Worth the Wait - As with soufflés, gather the people before making the sundaes. It is better to have them wait for dessert than to have this dessert wait for them.

Camera Ready – Sundaes are fun and pretty but the looks on the faces of the people eating them are priceless. Have your camera on hand to capture the delight.

THE SUNDAE TO END ALL SUNDAESWe wanted to go out with a bang and so we wrap up the Month of Sundaes with the Sundae to End All Sundaes. A tribute to fun, sweet, frivolous days in the sun.

Creating the month of sundaes has been a fun and challenging experience for us here at Whish. We have learned a lot, Tasted WAY too much ice cream and enjoyed the excitement of styling ice cream for photography (we used real ice cream for all of the shots – well except the ones that actually were mashed potatoes)

But for now it’s time to give you the scoop on this gargantuan ice cream delight. Since you have spent the last month in ‘sundae school’ you should have no trouble putting together a great combination of your own favourite flavours.


MAKE-YOUR-OWN SUNDAE BUFFETA few weeks before my daughter’s 5th birthday the conversation turned to what type of cake she would like for her party. We didn’t ask her if she wanted a cake, we just took it as one of those unwritten rules of the birthday party that cake would be on the menu. We were a bit surprised when she told us that she didn’t want a cake at all, but rather green tea ice cream was what she wanted to serve at her party.

This put me in kind of an awkward position. On one hand I wanted to give her the freedom to choose her favourite dessert for her birthday, on the other I was a bit concerned that although green tea ice cream is her favourite flavour, it may not be everyone’s idea of the ultimate party dessert. In the end we decided to do a make-your-own-sundae station and let everyone be the master of their own dessert.

It was huge hit. Just looking at a line of bowls filled with all sorts of sundae toppings generated immediate excitement. We had four flavours of ice cream on hand (green tea of course, as well as chocolate and vanilla ice cream and mango sorbet). A couple of the parents helped by scooping out the child’s choice of ice cream and then they were able to embellish it in any way they liked. Sauces, fruit, candies and sprinkles, and of course the pièce de résistance, whipped cream in spray can. We stuck 5 candles into my daughter’s sundae and did a quick chorus of happy birthday then let them dig in.

Here are a few tips for making an impressive sundae buffet with minimal last minute fuss.

The Scoop on Spoons and DishesThis is a great time for some single-use party supplies since sundae buffets can make a bit of a mess. Plastic spoons are probably a must-have as this activity will likely require more spoons than most people have on hand, plus having everything in its own little plastic bowl looks so nice.

Ice Cream ConsiderationsWith the huge array of ice cream flavours available, it’s easy to get carried away. It’s a good idea to either have one type of ice cream already scooped and ready to go (you can even get them ready a few hours in advance and keep them in the freezer), or you can have a few options for people to choose from. I like to assign one helper for every two types of ice cream. It is also a good idea to have a different ice cream scoop for each flavour to keep things clean. If I am doing a variety of flavours I tend to choose one dairy-free sorbet, vanilla ice cream (or a variation such as French vanilla or vanilla bean), chocolate and perhaps one more. More than four flavours can become a little overwhelming, especially when there are still plenty of embellishments to come.

Talk About ToppingsTry to choose a variety of toppings, both healthy and indulgent so people can choose whatever suits them best. I love the look of toppings all presented in the same type of containers. Small plastic dishes work very well for this purpose.

I like to arrange the little bowls on larger trays in logical groupings. Place all the fruit on one, cookies on another and candy on something else. It helps to define the spaces and makes things look less busy.

Crunchy

Cookies, biscuits and wafers add texture and great visual appeal to a sundae. Pick a variety of colours, sizes and flavours.

Healthy

Sundaes can be a surprisingly healthy dessert choice when topped with a nice variety of fresh fruit, dried fruit and nuts.

Candyland

This is the place to go wild with colour and flavour. Choose a variety of textures, colours and sizes to make things really interesting.

Gettin’ SaucySqueeze bottles or small pitchers work well for sauces. There are a number of sauces available from the grocery store or choose some of our homemade delights that were featured in prior Month of Sundae recipes such as Strawberry Salsa Fresca or Chocolate Hazelnut Sauce. Plus with classics like chocolate sauce, caramel sauce or fruit sauce it’s hard to go wrong.

Whip it GoodWhether you offer whipped cream from a spray can, or made by hand, this topping adds plenty of flair to a fun sundae.

The Crowning TouchesSprinkles, sanding sugars and of course a cherry on top!

IndexAAmaretto Peach Coulis ...................................................14Autumn Spice Sundae ....................................................32

BBanana, Superfoods Sundae .........................................16Banana Berry “Ice Cream” .............................................16Banana Blitz Sundae ......................................................48Banana Split ...................................................................6 Berries, Teddy Bear’s Picnic Sundae .............................54Black Forest Sundae ......................................................34Blueberry, Lemon Blueberry Parfait ..............................20Blueberry, Superfoods Sundae .....................................6Blueberry, Wild Blueberry Sauce ..................................16

CCaramel, Pecan Pie Sundae ...........................................35Carnival Clown Sundae ..................................................51Chantilly Cream ..............................................................42Cheddar Cheese, Perogy Parfait ....................................58Cherry, Black Forest Sundae ..........................................34Chocolate, Black Forest Sundae ....................................34Chocolate, Mint Chocolate Sundae ...............................25Chocolate, Triple Chocolate Sundae .............................24Chocolate, White Chocolate Sauce ...............................24Chocolate Fudge Sauce ..................................................24Chocolate Hazelnut Sauce .............................................28Chocolate Hazelnut Sundae ..........................................28Chocolate Macaroon Sundae ........................................30Chocolate Peanut Butter Parfait ....................................21Cinnamon, Toffee Apple Sundae ...................................38Cinnamon Crisps ............................................................38Coconut, Chocolate Macaroon Sundae ........................30Coconut, Pina Colada Sundae .......................................46Cookies & Cream Ice Cream Sundae .............................9Cranberry, Thanksgiving Sundae ..................................59Cupcake, Happy Birthday Sundae.................................55

FFudge, Chocolate Fudge Sauce .....................................24

GGingersnap Cookies, Autumn Spice Sundae .................32Graham Cookies, Teddy Bear’s Picnic Sundae..............54Green Tea, Japanese Green Tea Sundae .......................50

HHappy Birthday Sundae .................................................55Hazelnut, Chocolate Hazelnut Sauce ............................28Hazelnut, Chocolate Hazelnut Sundae .........................28

JJapanese Green Tea Sundae .........................................50

KKiwi, Pavlova Sundae .....................................................40

LLemon Blueberry Parfait ................................................20Lemon Curd ....................................................................20

MMacaroon, Chocolate Macaroon Sundae ......................30Make-your-own Sundae Buffet ......................................66Marshmallow, S’mores Sundae ....................................43Mashed Potato Parfait ....................................................62Mint Chocolate Sundae ..................................................25

NNectarine, Pavlova Sundae ............................................40

OOreo, Cookies & Cream Ice Cream Sundae ...................9

PPassion Fruit, Pavlova Sundae ......................................40Pavlova Sundae ..............................................................40Peach, Amaretto Peach Coulis .......................................14Peach, Poached Fresh Peaches .....................................8Peach Blossom Sundae..................................................14Peach Melba ...................................................................8Peanut, Chocolate Peanut Butter Parfait ......................21Pecan Pie Sundae ...........................................................35Perogy Parfait .................................................................58Pina Colada Sundae .......................................................46Pineapple Rum Sauce ....................................................46Pistachio, Raspberry Pistachio Sundae ........................17Plum, Japanese Green Tea Sundae ...............................50Plum, Sake Plum Sauce .................................................50Poached Fresh Peaches .................................................8Pomegranate Juice, Superfoods Sundae ......................16Potato, Mashed Potato Parfait .......................................62Potato, Thanksgiving Sundae ........................................59Prunes, Sake Plum Sauce ..............................................50Pumpkin Pie, Autumn Spice Sundae .............................32

RRaspberry Pistachio Sundae .........................................17Raspberry Sauce ............................................................8Rhubarb, Strawberry Rhubarb Parfait ..........................12Rhubarb Compote ..........................................................12

SSake Plum Sauce ............................................................50Sauces

Amaretto Peach Coulis .............................................14Chocolate Fudge Sauce ............................................24Chocolate Hazelnut Sauce .......................................28Lemon Curd ..............................................................20Pineapple Rum Sauce ..............................................46Raspberry Sauce .......................................................8Rhubarb Compote ....................................................12Sake Plum Sauce ......................................................50Strawberry Salsa Fresca ...........................................40Strawberry Sauce .....................................................6White Chocolate Sauce ............................................24

Wild Blueberry Sauce ...............................................16Strawberry, Happy Birthday Sundae ............................55Strawberry Rhubarb Parfait ..........................................12Strawberry Salsa Fresca.................................................40Strawberry Sauce ...........................................................6Strawberry Shortcake Sundae ......................................42Superfoods Sundae ........................................................16S’mores Sundae .............................................................43

TTeddy Bear’s Picnic Sundae ..........................................54Thanksgiving Sundae .....................................................59The Sundae to End All Sundaes ....................................64Toffee Apple Sundae ......................................................38Triple Chocolate Sundae ................................................24Turkey, Thanksgiving Sundae ........................................59

WWhipping Cream, Chantilly Cream ................................42White Chocolate Sauce ..................................................24Wild Blueberry Sauce ....................................................16


recipies for a month of sundaes

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