Cream Sauce

2 cups heavy cream
1/4 cup Irish cream liqueur
1/4 cup sugar
3 tablespoons cornstarch
Water, to dissolve cornstarch
1 teaspoon vanilla extract
Directions
Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding.

Cook’s Note: You can make this up to 3 days in advance.

Cook Time 3 min
Level Easy
Yield about 2 1/2 cups


Cilantro Lime Mayo


4 tablespoon fresh lime juice
1 garlic clove, peeled
1/2 teaspoon Paula Deen Hot Sauce
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
salt and pepper to taste

Directions
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

Cook’s Note: This sauce is good with any seafood or fish, especially salmon.

Prep Time - 10 minutes
Yield - 1 1/2 cups
Difficulty - Easy


Fried Ice Cream

1/2 to 1 gallon vanilla ice cream
4 egg whites
4 cups crushed cubed cereal (recommended: Golden Graham)
Vegetable oil, for frying
Cinnamon, honey, whipped cream, chocolate sauce, optional garnish
Directions
Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

*Cook’s Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal

In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

Cook Time 10 min
Level Easy
Yield 8 to 10 servings