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   MSGID: 34717.fidonet_cooking@1:105/500 2d6e7133   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Outback Steakhouse Sydney's Sinful Sundae   
    Categories: Copycat, Desserts   
         Yield: 4 Servings   
       
         1 c  Shredded coconut   
         4 lg Scoops vanilla ice cream   
       1/2 c  Hershey chocolate syrup   
              Whipped cream; in a can   
         4 lg Ripe strawberries   
       
     Here's an easy-to-make, yet delectable dessert served at the popular   
     Outback Steakhouse chain. This scrumptious sundae is the first   
     dessert in the list on their menu, which describes it as: "Vanilla   
     ice cream rolled in toasted coconut, covered in chocolate sauce and   
     topped with whipped cream." Resting on the very top is a fresh, ripe   
     strawberry. The secret to this recipe is to well-coat your large   
     scoop of ice cream with that incredible, crunchy, toasted coconut.   
     And there's nothing like the sweet smell of freshly toasted coconut   
     that will soon be wafting through your entire house, room by room.   
     This is a good one to make when you want a quick dessert that totally   
     satisfies.   
        
     Preheat the oven to 300?F.   
        
     Spread the coconut over the bottom of the inside of a large oven pan.   
     Shake the pan a little to spread the coconut evenly.   
        
     Bake the coconut for 25 to 30 minutes or until the coconut is a light,   
     golden brown. You may have to stir or shake the coconut in the last 10   
     minutes to help it brown evenly.   
        
     When the coconut has cooled, pour it onto a plate, or into a large   
     bowl. Roll each scoop of ice cream in the coconut until it is well   
     coated. Press down on the ice cream to help the coconut stick. Put   
     the ice cream into 4 separate bowls.   
        
     Heat up the chocolate syrup for 10 to 15 seconds in the microwave.   
     Pour about 2 tb over each scoop of ice cream. Try to completely cover   
     the ice cream with chocolate.   
        
     Spray some whipped cream on the top of each scoop of ice cream.   
        
     Cut the stems from the strawberries and place one on each serving;   
     upside down on the whipped cream. Serve with a spoon.   
        
     Recipe FROM:    
       
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