(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.

There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.

Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.

Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.

Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.

Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.

Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.

Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.

Caribbean Sundae

Makes 4 servings

• 1/2 cup canned crushed pineapple in juice, drained
• 1/2 cup chopped mango, thawed if frozen
• 2 cups Blue Bunny Premium Vanilla Ice Cream
• 8 teaspoons unsweetened shredded coconut, toasted
• 1 teaspoon grated lime peel
• 4 slices fresh lime

1. Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
2. Garnish rim of each parfait glass with a slice of lime. Serve immediately.

Cinnamon Bun Hot Apple Sundae

Makes 8 servings

• 1 4-inch frosted cinnamon roll
• 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
• 1/2 cup glazed walnuts
• 1 can (21 ounces) apple pie filling
• 1/2 cup butterscotch-caramel topping
• Glazed walnuts, optional

1. Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
2. Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
3. Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
4. Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.

Turtle Sundae

Makes 4 servings

• 4 3 1/2-inch waffle bowls
• 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
• 16 chocolate Turtle candies
• Assorted candy, for facial features
• 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes

1. Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
2. Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.

Caramel Corn Sundae

Makes 4 servings

• 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
• 3 cups caramel corn
• 1/4 cup caramel sauce
• 1/4 cup toasted peanuts

1. Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.

Source: Blue Bunny Ice Cream

Butterscotch Cheesecake

Prep Time: 15 minutes
Baking Time: 50 minutes
Makes one (9-inch) cheesecake

• 1/3 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1/3 cup firmly packed brown sugar
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3/4 cup cold water
• 1 (3 5/8-ounce) package butterscotch pudding/pie filling mix
• 3 (8-ounce) packages cream cheese, softened
• 3 eggs
• 1 teaspoon vanilla extract
• Whipped cream
• Crushed hard butterscotch candy

1. Preheat oven to 375°F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
2. In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.
3. In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).
4. Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.

Source: Eagle Brand® Sweetened Condensed Milk

(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.

For more comfort food recipes, visit culinary.net.

A Winning Comfort Combination

Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.

Beef and Potato Tzimmes

Recipe courtesy of the National Honey Board
Servings: 6

• 2 tablespoons vegetable oil, divided
• 2 pounds beef, cut into 1 1/2-inch chunks
• 2 cups chopped onion
• 2 cups carrots, sliced 1-inch thick
• 2 teaspoons garlic salt
• 4 cups water, plus 3 tablespoons (optional)
• 2 cups potatoes, cubed 1-inch thick
• 2 cups sweet potatoes, cubed 1-inch thick
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground pepper
• 4 ounces dried apricots
• 4 ounces pitted prunes
• 2 tablespoons flour (optional)
• 2 tablespoons chopped parsley (optional)

1. In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
2. Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
3. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
4. Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
5. Sprinkle with parsley before serving, if desired.

Cozy Up to Comfort Foods

(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

For more wine pairing tips and recipes, visit KenwoodVineyards.com.

Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

• 4 bone-in, skin-on chicken breasts
• 3/4 cup kosher salt, plus additional for seasoning
• 1/3 cup sugar
• 1 gallon water
• 1 cup carrot juice
• 4 tablespoons butter, diced
• 1 1/2 cups wild rice
• 3 1/3 cups chicken stock
• 2 large onions, diced
• 3-4 tablespoons olive oil
• 2 teaspoons curry spice
• 2 tablespoons apple cider vinegar
• 4 tablespoons sun-dried tomato, chopped finely
• canola oil or olive oil
• 1/4 cup parsley, chopped

1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
4. Heat oven to 400° F.
5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Bread Pudding Pick-Me-Up

On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.

Pumpkin Butterscotch Bread Pudding

Recipe courtesy of Nestlé
Servings: 12
Prep time: 30 minutes
Total time: 1 hour, 55 minutes

• 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
• 4 large eggs
• 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
• 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
• 1 cup granulated sugar, plus 1 tablespoon
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon, divided
• 1/2 teaspoon salt
• 2 tablespoons packed brown sugar
• 1 cup Nestlé Toll House Butterscotch Flavored Morsels
• Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream

1. Heat oven to 350° F. Grease 13-by-9-inch baking dish.
2. On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
3. In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
4. Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
5. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.

Photo courtesy of Getty Images (beef stew photo)

Source: Culinary.net

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