This dessert is great for a party…birthday party…..Brunch celebrations….or just you. Cut in squares as needed and you have your own party.
- 1 1/2 cups flour
- 1 cup rolled oats (not instant)
- 1 cup chopped pecans or chopped pistachios
- 1/2 cup packed brown sugar
- 1 cup melted butter (not margarine)
- 1 cup either Butterscotch or chocolate chips
- 1 1/2 cups either Butterscotch or chocolate sundae sauce
- 8 cup softened ice cream
Combine the flour, oats, nuts and brown sugar in a large bowl. Stir in the melted butter and mix really well. Spread evenly on a cookie sheet. Bake in a 400 degree oven for 20-25 minutes until golden. Crumble while still warm and cool completely.
Press one half of the mixture in a 13 x 9 inch baking dish. Stir the chips into the remaining mixture. Drizzle half of the sauce over the base and start to spoon in the ice cream, making sure it is level.
Drizzle the remaining sauce over the entire surface and cover with the remaining crumbs.
Cover with plastic and freeze completely. The nice thing about this recipe is you can use whatever ice cream you wish. For me? Chapman’s make the best.
Yummy!
Peach Melba
I have had this recipe in my recipe box for 20 years and can, once again, buy peaches so readily at the fruit stands/orchards that are around us. ‘Tis the season…..
You will need:
- 4 large peaches, skins removed
- 1 cup basic sugar syrup
- 1 tsp. clear vanilla
- 1 quart best vanilla ice cream (actually, Chapman’s)
- 1 recipe Melba sauce
Cut peaches in half. Combine syrup and vanilla and boil for 5 minutes. Poach the peaches in this syrup for 10 minutes until tender. Remove from syrup, cool down and chill thoroughly.
In 8 of your prettiest dishes, place a generous scoop of ice cream. Turn the peach halves upside down and place in the center of the ice cream. Top with the Melba sauce.
Sugar Syrup
Combine 2 cups water and 2 cups sugar in a saucepan. Bring to a boil and continue boiling for about 4 minutes. Cool down and keep covered in the refrigerator.
Doesn’t have to be difficult to be and look exceptional.
Melba Sauce
- 2 cups raspberries
- 1/2 cup icing sugar
- 1 tbsp. fresh lemon jujice
- 1/4 cup apple juice
- splash of Chambourd
Put all ingredients in a blender and puree. Strain to remove all the seeds. Chill until ready to serve.
yummy-yummy