Subject: Pepperidge Farm Chocolate Sundaes in a Shell
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 17 2000 - 02:16:36 EDT
Food for Thought:
Any month whose name contains the letter a, e or u is the proper time
for chocolate. (Sandra Boynton)
Recipe of the Day:
Take a luscious summer break with ice cream sundaes served in Pepperidge
Farm Pastry Shells.
Pepperidge Farm Chocolate Sundaes in a Shell
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=799
Bake Time: 30 minutes
Prep Time: 10 minutes
1 pkg. (10 oz.) Pepperidge Farm Frozen Puff Pastry Shells
2 tbsp. margarine or butter
1 pkg. (4 oz.) sweet baking chocolate or 4 bars (1 oz. each) semi-sweet
chocolate, cut up
1 pt. vanilla ice cream
Chopped nuts
BAKE and cool pastry shells according to pkg. directions.
HEAT butter in saucepan. Remove from heat. Add chocolate. Stir until
chocolate is melted.
PLACE a scoop of ice cream in each pastry shell. Spoon warm chocolate
mixture over ice cream. Top with
nuts. (Chocolate mixture will harden making a "chocolate shell".) Serves
6.
TIP: Sauce may be made ahead. Reheat over low heat before serving.
Shopping List:
1 pkg. (10 oz.) Pepperidge Farm Frozen Puff Pastry Shells
Butter or margarine
1 pt. vanilla ice cream
1 pkg. (4 oz.) sweet baking chocolate or 4 bars (1 oz., each) semi-sweet
chocolate
Chopped nuts
Kitchen Clip:
Store unused baked shells in an airtight container at room temperature
for up to 2 days. To re-crisp
place in oven at 400 degrees F. for 5 min.
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