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version of
Outback Steakhouse
Cinnamon Oblivion
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Roll a scoop of creamy
vanilla ice cream in home-made candied pecans. Surround the ice cream
with warm cinnamon apples and drizzle caramel over the top. Sprinkle
fresh cinnamon-butter croutons on the dessert and you've got an irresistible
clone of one of Outback's most popular menu items. For the croutons,
it's best to use the Bushman Bread clone
from right here on the site. But if you're not up for bread making,
choose another sweet bread, such as Hawaiian Sweet Bread or Pillsbury
Honey White Bread.
Candied Pecans
1/2 cup granulated sugar
2 tablespoons water
1/2 teaspoon cinnamon
1 teaspoon butter
1 1/4 cups chopped pecans
Cinnamon Croutons
2 cups cubed Bushman Bread (from clone here --
or you can use another sweet bread such as
Hawaiian Sweet Bread or Pillsbury Honey White Bread.)
1/3 cup salted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Cinnamon Apples
1 20-ounce can apple pie filling
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups vanilla
ice cream
1/2 cup caramel topping (Smucker's is good)
1 1/2 cups whipped cream
4 fresh strawberries
1. For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons
water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat. Heat until
mixture boils and all sugar granules are dissolved.
2. Add chopped pecans to mixture and stir for 1 to 2 minutes over heat. Be sure
that all pecans are well-coated.
3. Pour mixture onto a large plate and continue to stir until mixture
hardens and begins to break up. You should be able to separate all of the
nuts.
4. For the croutons, preheat the oven to 300 degrees. Pour the slice bread
cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the
bread has turned light brown. Stir halfway through cooking time.
5. Melt the butter in a skillet over medium heat. Pour baked croutons into the
pan and sautΘ until the bread is well-coated with butter. Combine the 2
tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle this
mixture over the croutons while stirring so that the croutons are well-coated
with cinnamon/sugar. Remove croutons from the heat and pour them onto a plate to
cool.
6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1
tablespoon of brown sugar in a large bowl. You want to be sure you don't stir
hard enough to break up the apples. Microwave the apple for 1 to 2 minutes or
until hot.
7. To assemble the dessert for serving, first roll four cup-size scoops of ice
cream in the pecan pieces. You can do this step ahead of time if you like, keeping the
pecan-covered scoops in your freezer.
8. Place an ice cream scoop onto a small plate, then pour about a tablespoon of
caramel over the ice cream. Dribble another tablespoon around the base of the
ice cream onto the plate.
9. Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst
the four servings.
10. Divide the croutons into four portions and sprinkle them on the apples
around the base of the ice cream scoop on each plate.
11. Spread a generous portion of whipped cream onto the top of each scoop of ice
cream.
12. Top off each dish with a fresh strawberry. (http://www.topsecretrecipes.com)
Makes 4 servings.
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