Top Secret Restaurant Recipes 2 (38 page)

I cup mayonnaise
¼ cup egg substitute
¼
cup grated Parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1
½
tablespoons lemon juice
I tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons granulated sugar
½
teaspoon coarse ground
pepper
¼
teaspoon salt
¼
teaspoon dried parsley flakes,
crushed fine

1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 30 seconds.

2. Cover bowl and chill for several hours so that flavors can develop.

½ cup mayonnaise
¼ cup honey
2 tablespoons Grey Poupon Dijon
mustard

1 teaspoon Hidden Volley Ranch
salad dressing mix (Buttermilk
Recipe)
I cup mayonnaise
½
cup buttermilk
¼
teaspoon coarse grind black
pepper
⅛ teaspoon paprika
⅛
teaspoon garlic powder

1. Combine all ingredients in a medium bowl. Mix well.

2. Cover bowl and chill dressing for at least 30 minutes before serving.

½
cup plus I tablespoon ketchup
cup water
¼
cup granulated sugar
¼ cup white vinegar
2 tablespoons olive oil
¼
teaspoon paprika
¼
teaspoon coarse grind black
pepper
¼
teaspoon garlic powder
¼
teaspoon cayenne pepper
⅛
teaspoon onion powder
pinch dried thyme

CANDIED PECANS

½
cup granulated sugar
2 tablespoons water
½
teaspoon cinnamon
I teaspoon butter
1
¼
cups chopped pecans

CINNAMON CROUTONS

2 cups cubed Bushman Bread
(or any sweet bread)
⅓
cup salted butter
(⅔
stick
)
2 tablespoons granulated sugar
½
teaspoon ground cinnamon

CINNAMON APPLES

I 20-ounce can apple pie filling
¼
teaspoon ground cinnamon
1
tablespoon brown sugar
/ quart vanilla ice cream
½
cup caramel topping
(Smucker’s is good)
/
½
cups whipped cream
4 fresh strawberries

1. For candied pecans, combine ½ cup granulated sugar, 2 tablespoons water, I teaspoon butter, and ½ teaspoon cinnamon in a small saucepan over medium heat. Heat until mixture boils and all sugar granules are dissolved.

2. Add chopped pecans to mixture and stir for 1 to 2 minutes over heat. Be sure that all pecans are well-coated.

3. Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up. You should be able to separate all of the nuts.

4. For the croutons, preheat the oven to 300 degrees. Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown. Stir halfway through cooking time.

5. Melt the butter in a skillet over medium heat. Pour baked croutons into the pan and saute until the bread is coated with butter. Combine the 2 tablespoons of sugar and ½ teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the croutons while stirring so that the croutons are coated with cinnamon/sugar Remove croutons from the heat and pour them onto a plate to cool.

6. Prepare apples by carefully mixing them with ¼ teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl. You want to be sure you don’t stir hard enough to break up the apples. Microwave the apples for 1 to 2 minutes or until hot.

7. To assemble the dessert, first roll four cup-size scoops of ice cream in the pecan pieces. You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.

8. Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream. Dribble another tablespoon around the base of the ice cream onto the plate.

9. Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.

10. Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.

11. Spread a generous portion of whipped cream onto the top of each scoop of ice cream.

12. Top off each dish with a fresh strawberry