English Muffins with Cream Cheese and Hot Fudge
By: Cresent
Published: Saturday, February 13, 2010 - 10:10am

Ingredients




6 English muffins, lightly toasted and buttered
12 ounces Mascarpone cheese or cream cheese
cup Whipping cream
2 tablespoons Sifted powdered sugar
1 teaspoon Vanilla extract
Sugared nuts, (recipe follows)
1 cup Hot fudge sauce, warmed
2 tablespoons Butter
2 tablespoons Sugar
1 cup Pecan halves or walnut pieces*

Preparation

1 In small skillet, over medium heat, melt butter; add sugar. In small skillet, over medium heat, melt butter, add sugar. Heat, stirring constantly, until butter foams and sugar melts. Add nuts; stir and toast until golden brown, about 2 to 3 minutes. Cool. May be stored in a covered container in refrigerator for up to 2 weeks. 2 *Macadamia pieces may be substituted 3 In medium bowl, combine cheese, cream, sugar and vanilla; beat until smooth. Spoon cheese mixture evenly over muffins. Arrange sugared nuts over cheese;drizzle with hot fudge sauce. 4 Serves 6

Comments:
Cresent

This may be why Americans are obese.