Instructions

1. Mix the Coffee syrup with the coffee and freeze in a flat pan.
2. With a spoon, scrape into fine shavings into chilled parfait glasses.
3. Whip the cream and vanilla syrup together to soft peaks and place a dollop on each serving.

Instructions

1. In a large bowl, combine flour and the salt. Add the eggs and lemon zest and stir until well blended.
2. Turn the dough out onto a lightly floured board and knead until smooth, about 5 minutes. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover, let rest for 30 minutes.
3. Work with a ¼ of the dough at a time. Roll into a 1/2-inch-thick rope. Cut the rope into 1/2-inch chunks and roll into a ball. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. (Excess flour will cause the oil to foam up when you fry the struffoli.)
4. Line a tray with paper towels. Pour about 3 inches of oil into a wide heavy saucepan. Heat the oil to 370°F on a frying thermometer, or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.
5. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until the struffoli are crisp and evenly golden brown. Remove the struffoli with a slotted spoon or skimmer and drain on paper towels. Repeat with the remaining dough.
6. When all of the struffoli are fried, gently heat the honey just to a simmer in a large shallow saucepan. Remove from the heat. Add the drained struffoli and toss well. Pile the struffoli onto a serving plate. Decorate with the multicolored sprinkles.
7. To serve, break off a portion of the struffoli with two large spoons or a salad server. Store covered with an overturned bowl at room temperature up to 3 days.

Instructions

1. Preheat oven to 350°F.
2. Combine melted butter with brown sugar and brown rice syrup. Beat in vanilla and eggs.
3. Stir Jessica’s granola, chocolate chips and pecans into brown sugar mixture. Pour into pie crust.
4. Bake 40 to 50 minutes or until filling looks set. The top of the pie will become very dark brown.
5. Allow to cool at least 30 minutes before serving. Serve with whipped cream, if desired.
6. Store in refrigerator.

Variations

Instructions

1. Make the angel food cake according to box directions. Bake it in a sheet pan approximately 17” x 12” x 1”. If your pan is smaller, just make a few cupcakes with the leftover batter, don’t fill tap to top, this will make cake easy to roll.
2. Make sure cake is cool, remove from pan and roll up in a towel that is sprinkled with powdered sugar. Set aside. Roll out the cake from the towel onto a parchment or wax paper lined sheet pan. Start at one end and spread The Blueberry Store’s Blueberry Syrup on the entire top of the cake. Apply the frosting. Begin at the short end of the cake and roll the cake onto itself being careful not to roll paper into it. Use paper to keep the cake firmly rolled up. When cake is rolled up, remove and discard the paper, place roll on a serving plate. Use rest of frosting to cover ends, top, and sides of roll. Decorate with meringue cookies if using.
3. To make a chocolate roll or frosting add 1 cup unsweetened cocoa powder for either. Increase sugar 1 1/4 cup.
4. Keep cake refrigerated once frosted.