In honor of the holiday for sweets, Franklin Dye with U.S. Foodservice joined Melissa Simas on KARK 4 News at Eleven and Arkansas at Noon to share two new recipes.
Brownie Torte with Snickers Stuffing
1 box brownie mix made to recipe
1 can vanilla icing mix
3 each snickers chopped
1/4 cup choc sauce
1/4 cup caramel sauce
1 container French vanilla topping
Powdered sugar to dust with
Make brownies by recipe on box and set aside.
Chop snickers bars up and mix with icing.
Cut brownies into squares and place one on a plate. Top with icing mixture.
Top with another square of brownie. Dust brownie and plate with powdered sugar.
Drizzle with chocolate and caramel syrup.
Top with whipped cream.
Black Forest Crepes
1/2 cup flour
1 large egg
1/4 cup milk
1/4 cup chocolate syrup
1 1/2 tbsp melted butter
1 tbsp sugar
1 can cherry pie filling
1 can fudge topping
Powdered sugar for dusting
To make crepes mix all ingredients together until no lumps are found.
In hot saute pan place 1 ounce of mixture and spread in pan until thin.
Cook for about 1 minute and flip. Cook for 30 seconds and remove.
Make remaining crepes.
Next take a crepe and place 1 tablespoon of cherry pie filling and roll up.
Place on plate and top with warmed hot fudge.
Dust with powdered sugar and serve.
Recipes courtesy of:
Franklin T. Dye
US Foodservice, Little Rock