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Simple
sauces, dressings and toppings can make something
ordinary into something extraordinary!
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~Dessert Sauces~
The following dessert sauces
will add pizazz to a plain slice of pound cake or
angel cake. Or use on ice cream, puddings, or
fruit.
~Cheery Cherry
Sauce~
- 1/4
cup butter
- 2 T.
flour
- 1 c.
red cherries and juice
- 2 T.
lemon juice
- 1/4
c. sugar
- 2
drops almond extract
Over medium heat, melt
butter and blend in flour until it makes a nice
paste. Add Cherries and juice and cook until
sauce thickens, stirring constantly. Add lemon
juice, sugar and almond extract. Chill. Makes
1-1/4 cups. Can easily be doubled.
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~Butterscotch Sauce~
- 1/4
c. butter
- 1 c.
brown sugar
- 2
eggs, separated
- 1/2
c. cream
- dash
salt
Cream butter and sugar. Beat
egg yolks until thick, add cream. Beat into
butter and sugar mixture. Cook on the top of a
double-boiler until thickened. Pour slowly over
salted egg whites beaten stiff but not dry. Serve
hot. Makes 2 cups.
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~Very Vanilla Sauce~
Very good over apple pie, or
peach cobbler!
- 1/2 c
sugar
- 1 T
cornstarch
- 1 c.
boiling water
- 2 T
butter
- 2
tsps. real vanilla
- few
grains salt
Mix sugar and cornstarch;
add water gradually, stirring constantly. Boil
for 5 minutes, remove from heat, add butter,
vanilla, and salt. Stir until butter is melted.
Serve hot. Makes 1 cup sauce.
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~Fruit and
Salad Dressings~
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~Honey-Cream
Dressing~
- 1
pkg. (8 oz) softened cream cheese
- 1/2
cup. honey
- 1/3
cup pineapple juice
- 1 cup
mayonnaise
- 1/4
tsp. salt
Combine frist 3 ingredients
in a blender or beat with mixer. Fold in
mayonnaise and salt. Serve with fruit salad or
fruit.
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~Toppings~
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~Hot Fudge Sauce~
This is
one of those really rich hot fudge sauces that
hardens as it hits ice cream. It's great to use
as the sauce for a brownie sundae!
- 1/4
cup water
- 1 cup
light corn syrup
- 1 1/3
cups sugar
- 1/4
teaspoon salt
- 4
ounces unsweetened chocolate, coarsely
chopped
- 1/3
cup alkalized (Dutch process) cocoa
powder
- 4
tablespoons (1/2 stick) unsalted butter
- 1/4
cup heavy whipping cream
- 1
tablespoon vanilla extract
1. Combine water, corn
syrup, and sugar in a nonreactive pan and bring
to a boil, stirring often, until all the sugar
crystals have melted. Boil 1 minute without
stirring.
2. Remove from heat and add
the salt and the chocolate. Allow to stand 2
minutes until chocolate has melted, then whisk
smooth.
3. Sift the cocoa into a
mixing bowl and stir in enough of the liquid
mixture to make a paste, then stir the cocoa
paste smoothly back into the syrup.
4. Whisk in the remaining
ingredients.
5. Store the sauce in a
tightly covered jar in the refrigerator. Reheat
over simmering water before serving.
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- Always
more to come...
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