Ice Cream Balls for July 4th Celebration

Happy July 4th!!!The above ice cream ball sundae hit the spot on an especially hot & humid July 4th day!
The day before serving I made ice cream balls (8-10) and froze them in a paper lined muffin tin.
After the balls were completely frozen, I prepared the coating mixture:
1/4 cup butter
1/2 cup flour
1/3 cup coconut (shredded)
11/3 cup chopped pecans
1 tablespoon sugar
1/2 teaspoon cinnamon
Combine the above ingredients in a large skillet over medium high heat, stirring constantly until golden brown and crumbly. Remove from heat and cool completely.
Roll the frozen ice cream balls in the above cooled mixture and place back in freezer.

Cherries and nuts await the guests...who garnished their own treats!

What is a sundae without whipped cream?

Butterscotch topping and chocolate sauce, warmed a bit...so good!

Butterscotch Sauce:
1 1/2 cups brown sugar
1/3 cup cream
1/3 cup corn syrup
1/4 cup butter (salted)
1 teaspoon vanilla

Mix the above ingredients in a saucepan and bring just to a boil, remove promptly and cool.
Warm in microwave just before serving.

Chocolate Sauce:

1 can Eagle Brand Milk
1 can Hershey's Chocolate Syrup
1 tablespoon butter
1 teaspoon vanilla

Mix together the Eagle Brand and Chocolate syrup. Add butter and bring to a boil on medium heat. Add vanilla and allow to cool.
Warm in microwave just before serving.

Ben's Birthday

Ben's birthday was yesterday and since I worked until six p.m. it was a good thing I made a Chocolate Sheet Cake the night before since the family was to arrive for dessert at 7 p.m.

I am a fan of Roxie Kelly's cookbooks and in her recent publication entitled At Our Table, she has a Chocolate Sheet Cake recipe with Fudge Frosting...sounded good to me!!!

2 cups sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup cocoa
1/2 cup sour cream
1/2 cup buttermilk
1 cup chopped pecans, if desired

Preheat oven to 350 degrees and grease a 10 x 17 sheet cake pan.

Cream sugar and butter together in a large bowl until light & fluffy. Add eggs and vanilla, beating until smooth.

In a separate bowl, stir together the flour, salt, baking soda, and cocoa. Combine the sour cream and buttermilk in a small bowl.

Alternate the addition of the dry ingredients and the sour cream mixture to the sugar mixture, beginning and ending with the dry mixture. Blend well after each addition. If using pecans, add them now by folding them in. Spread batter evenly in prepared pan. Bake for 20-25 minutes.
Cool completely on wire rack.

Fudge Frosting

1/2 cup butter, softened
1/4 cup cocoa
1 pound box powdered sugar
1 teaspoon vanilla extract
1/3 cup milk
1 cup chopped pecans (optional)

In a mixer bowl, cream the butter, cocoa, and powdered sugar together until light, about two minutes or so. Beat in the vanilla. Gradually add the milk, beating until smooth and creamy. Spread over the cooled cake. Sprinkle the pecans, over the frosting.

Chocolate Sauce for Ice Cream:

I received this recipe from Trudy Herman when we worked together on creating a cookbook at our church many years ago.

1 can Eagle Brand Milk
1 can Hershey's Syrup
1 tablespoon butter
1 teaspoon vanilla

In a saucepan stir together the milk & syrup completely. Add the butter and bring to a boil over medium heat. Remove from heat and add the vanilla.

This sauce will surely become a favorite!