| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
English |
English, Muffins |
1 |
Servings |
INGREDIENTS
| 6 |
|
Bays english muffins; lightly toasted and buttered |
| 12 |
oz |
Mascarpone cheese or cream cheese |
| 1/3 |
c |
Whipping cream |
| 2 |
tb |
Sifted powdered sugar |
| 1 |
ts |
Vanilla extract |
|
|
Sugared nuts; (recipe follows) |
| 1 |
c |
Hot fudge sauce; warmed |
| 2 |
tb |
Butter |
| 2 |
tb |
Sugar |
| 1 |
c |
Pecan halves or walnut pieces* |
INSTRUCTIONS
SUGARED NUTS
In small skillet, over medium heat, melt butter; add sugar. In small
skillet, over medium heat, melt butter, add sugar. Heat, stirring
constantly, until butter foams and sugar melts. Add nuts; stir and toast
until golden brown, about 2 to 3 minutes. Cool. May be stored in a covered
container in refrigerator for up to 2 weeks.
*Macadamia pieces may be substituted
In medium bowl, combine cheese, cream, sugar and vanilla; beat until
smooth. Spoon cheese mixture evenly over muffins. Arrange sugared nuts over
cheese;drizzle with hot fudge sauce. Serves 6
Recipe by: Bays English Muffins
Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 13, 1998
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