Icebox Truffles


1. Place jar of Shootflying Hill Sauce Company’s dessert sauce in the refrigerator overnight.

2. With a melon baller or spoon, scoop out about 2 teaspoons of sauce and roll it into a ball.

3. Roll the ball in powdered sugar, cocoa powder, or chopped nuts.

4. Repeat as many times as you like!

5. Store the truffles in the refrigerator until you are ready to serve them.


When you bite into one, the heat of your mouth turns the truffle into a mound of rich chocolatey goodness! Each jar makes about 25 truffles.

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Chocolate Raspberry Tart

1. Bake 6 frozen pastry shells according to the package instructions. (Pepperidge Farm® Puff Pastry Shells work great!)

2. Pour warm Shootflying Hill chocolate dessert sauce into the pastry shells (it takes about 1 jar).

3. Garnish with whipped cream and a generous sprinkling of raspberries.

This impressive looking dessert is so easy to make! Try replacing the raspberries with your favorite fresh fruit. Makes 6 servings.

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Chocolate Peanut Butter Marshmallow Bars

1. Melt 1.5 tablespoons butter and 1.25 cups mini marshmallows in a heavy-bottomed pan over low heat.

2. Stir in 0.75 cup Shootflying Hill chocolate dessert sauce and 0.5 cup peanut butter.

3. Off the heat, add 3.25 cups Kellogg's® Rice Krispies cereal and stir until combined.

4. Cool the mixture slightly and stir in 1 cup mini marshmallows.

5. Press the mixture into a 9” cake pan.

6. Cover tightly and refrigerate until firm – about 2 hours.

7. Remove the mixture from the pan and cut into pie wedges.

Great finger food for your next party! Makes 8-12 servings.

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Chocolate Crepes

1. In a large bowl, whip 1 large egg, 1.25 cups milk, 1 cup flour, and 1/4 tsp salt until smooth.

2. Heat a crepe or omlette pan over medium heat. After a few minutes, lightly coat the pan with oil.

3. When the pan is hot enough to sizzle a drop of water on contact, add 1/4 cup of batter to the pan. Slowly tilt the pan in all directions until you have a round crepe.

4. Cook each crepe approximately 20 seconds on one side and another 2-3 seconds on the other side.

5. Place the cooked crepes on a clean, dry plate.

6. Spread dessert sauce on the inside of a crepe.

7. Add another topping of your choice - try bananas, strawberries, raspberries, peanut butter, or tiny marshmallows.

8. Fold the crepe into quarters.

9. Repeat with the rest of the crepes.

10. Place the crepes in an oven-safe pan, cover them with foil, and keep them in a warm oven.

11. When you are ready to serve, place 1-2 crepes on a plate. Drizzle them with more sauce or dust with powdered sugar.

This dish is a delicious way to begin or end your day!

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Frozen Chocolate Moo

1. In a blender, combine 1/3 cup Shootflying Hill Sauce Company’s dessert sauce, 1-1/2 cup fat free
vanilla frozen yogurt, and 1-1/2 cup skim milk.

2. Blend until smooth.

This recipe makes two 16oz drinks and is a yummy way to beat the heat!

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Hot Cocoa

1. In a small sauce pan, combine 4-6 Tablespoons Shootflying Hill Sauce Company’s dessert sauce and 2 cups milk (skim OK).

2. Stir over low heat until the mixture is the temperature you desire.

3. Garnish with whipped cream, marshmallows, or a peppermint stick.

This recipe makes two 8oz drinks and is the perfect accompaniment to a cold night and a good book!

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Chocolate Mousse

1. Heat 3/4 cup Shootflying Hill dessert sauce just until warm.

2. Beat 4 egg whites* in a large bowl until soft peaks form.

3. Gradually add 1/4  cup sugar and beat until stiff and glossy peaks form.

4. Lighten the chocolate sauce by folding 1/3 of the meringue into it.

5. Fold the lightened chocolate mixture into the remaining meringue.

6. Cover tightly and refrigerate at least 4 hours or overnight.

7. Serve with a dollop of whipped cream and a dusting of cocoa powder.

Makes about 4 servings.  

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 

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Chocolate Hazelnut Empanadas

1. Preheat oven to 400 degrees.

2. Grease a baking sheet or cover it with parchment paper.

3. In a small bowl, make an egg wash by beating one egg with a tablespoon of water. Set aside.

4. Coarsely chop 1/4 cup hazelnuts and toast them in a dry skillet over medium heat until fragrant. Set aside.

5. Roll out a sheet of puff pastry until it is 1/8 inch thick. Cut it into 4 inch squares.

6. Place 1 tablespoon of cold Shootflying Hill dessert sauce near the bottom corner of each square. Sprinkle it with hazelnuts.

7. Brush egg wash onto the edges of the square. Then fold one corner over to the opposite corner to form a triangle. Push all the air out and seal the edges with the tines of a fork.

8. Brush empanadas with egg wash and sprinkle them with sugar. 

9. Bake 12-15 minutes or until golden brown.

Makes 8 empanadas  

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Goat Cheese Truffles

Recipe inspired by Ric Orlando, chef/owner of New World Home Cooking 

1. Heat 1/2 cup Shootflying Hill dessert sauce just until warm.

2. Using a wisk, combine the sauce with 21⁄2 ounces of goat cheese and 1/2 teaspoon vanilla extract.

3. Cover tightly and refrigerate until firm.

4. With a melon baller or spoon, scoop out about 2 teaspoons of the mixture and roll it into a ball.

5. Roll the ball in cocoa powder, cinnamon, or ancho chili powder.

6. Repeat as many times as you like!

7. Store the truffles in the refrigerator until you are ready to serve them.

The goat cheese gives the chocolate truffle a surprisingly pleasurable tang. Also, try using the mixture as a dessert spread. Makes about 15 truffles.

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Butterscotch Bananas Foster

1. Cut a banana in half, and then cut each half in thirds. Saute the banana pieces in 1 T bsp butter until soft and lightly browned.

2. Add 2 Tbsp of Shootflying Hill Sauce Company’s Salty Butterscotch Dessert Sauce to the pan and cook until bubbly.

3. Immediately spoon warm bananas and sauce over gelato, frozen yogurt, or ice cream.

4. Top each serving with roasted nuts.

This recipe makes two delicious servings.

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Butterscotch Cashew Bars

1. Melt 1.5 tablespoons butter and 1.5 cups mini marshmallows in a heavy-bottomed pan over low heat.

2.Stir in 0.5 cup Shootflying Hill Salty Butterscotch Dessert Sauce.

3. Off the heat, add 3 cups Kellogg's® Rice Krispies cereal and stir until combined.

4. Chop 1 cup of cashews and toast them in a pan over medium heat.

5. Add the cashews to the mixture and stir to combine.

6. Press the mixture into a 9” cake pan.

7. Cover tightly and refrigerate until firm – about 2 hours.

8. Remove the mixture from the pan and cut into pie wedges.

Great finger food for your next party! Makes 8-12 servings.

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Spice Cake with Butterscotch Apple Topping

1. Preheat oven to 350 degrees. Spray inside of 9-inch springform pan with a nonstick spray. Line the bottom with foil and spray the foil with the nonstick spray. Wrap the entire pan with foil.

2. Melt 3 Tbsp of butter in a heavy-bottomed pan over medium-high heat. Add 6 medium, Granny Smith apples that have been peeled, cored, and cut into wedges. Sprinkle with 1 Tbsp sugar and saute until apples are tender and beginning to brown (about 6 minutes).

3. Sprinkle with 3 Tbsp sugar, increase heat to high, and saute until the sugar melts and the apples are a deep brown (about 4 minutes). Remove from heat and allow apples to cool.

4. Spread 3 Tbsp of Shootflying Hill Sauce Company’s Salty Butterscotch Dessert Sauce over the bottom of the springform pan. Arrange apple wedges - rounded side down - in concentric circles over the bottom of the pan.

5. In a bowl, sift 1.25 cups flour, 1.25 tsp cinnamon, 1 tsp baking powder, 1 tsp ground ginger, 0.5 tsp ground allspice, 0.5 tsp salt, 0.25 tsp nutmeg, and 0.25 tsp baking soda.

6. In a separate bowl, cream together 6 Tbsp butter and 1 cup sugar. Add 2 eggs, one at a time. Then add 1.5 tsp vanilla extract and 0.25 cups butterscotch sauce. Beat in half the dry ingredients, 0.5 cup sour cream, then the rest of the dry ingredients.

7. Spoon the batter over the apples, and bake 1 hour 45 minutes or until a tester inserted into the center of the cake comes out clean. Cool cake in the pan for 5 minutes. Cut around the cake, remove the sides of the pan, and cool 15 minutes longer. Invert the cake onto a platter and remove the pan's bottom and foil.

Serve cake warm or at room temperature with a drizzle of butterscotch sauce. It's even better the second day!

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Peach Crisp

1. Preheat oven to 375 degrees.

2. Create the crisp topping by combining 2/3 cup oats, 1/3 cup flour, 1/3 cup brown sugar, 1/3 cup toasted chopped pecans, pinch of salt, 1/2 tsp ground cinnamon, and 1/4 teaspoon ground nutmeg in a bowl.

3. Using a fork or your fingers, cut 6 tablespoons of cold unsalted butter into the topping mixture. Set the bowl aside.

4. Generously butter a 9” glass pie pan.

5. Pour 2 cups (approx. 2 large jars) of Shootflying Hill Sauce Company’s Peach Bourbon Dessert Sauce into the pie pan, and sprinkle it with the topping.

6. Bake for 30 minutes or until the topping is brown and the sauce is bubbling at the edges.

Enjoy warm with a scoop of ice cream. The crisp is even better a day later! Serves 6-8 people.

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Peach Blueberry Cobbler

1. Preheat oven to 350 degrees.

2. Melt 2 Tbsp butter and divide the butter between 4 ramekins.

3. Strain 1 cup (approx. 1 large jar) of Shootflying Hill Sauce Company’s Peach Bourbon Dessert Sauce over a bowl, reserving the juice.

4. Combine 0.5 cup flour, 0.5 cup sugar, 1 tsp baking powder, and a pinch of salt. Wisk in 0.5 cup milk, and beat until the batter is smooth.

5. Pour 0.25 cups batter into each ramekin. Equally divide peaches from the sauce and 0.75 cups blueberries between the ramekins.

6. Place the ramekins on a baking sheet lined with foil, and bake for 40 minutes or until the crust is golden brown.

As the cobblers bake, the dough rises through the fruit, and it produces a delightful marbled effect. Enjoy the cobblers warm or at room temperature with the warm juice over the top.

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Other suggestions:

· Serve warm or room-temperature sauce over ice cream, profiteroles, cheesecake, or pie.

· Spread sauce over the inner layer of a cake.

· Great as a dipping sauce for fresh fruit. It is especially good over fresh strawberries!

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