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Free Recipes - Dessert Sauces
Butterscotch Sauce: Combine in a saucepan 1 cup firmly packed brown sugar,
2/3 cup dark corn syrup, 1/8 teaspoon salt. Cook over low heat, stirring until
all the sugar is dissolved. Boil 3 minutes. Remove form heat. When cool, stir in
2/3 cup evaporated milk. Store in covered jar in refrigerator. Serve either hot
or cold. Makes 1 3/4 cups sauce.
Mocha Sundae Sauce: Combine in a saucepan 2 to 3 tablespoons instant coffee
powder, 1/2 cup water, 3/4 cup firmly packed brown sugar, 3/4 cup granulated
sugar, 3/4 cup corn syrup, 1/4 cup butter. Cook to 236° F. on a candy
thermometer or until a little syrup forms a ball when dropped in cold water.
Cool slightly. Stir in 1/3 cup undiluted evaporated milk and 1/2 teaspoon
vanilla. Makes 1 3/4 cups sauce.
Honey Butter Sauce: Combine 1 cup honey with 1/4 cup butter. Bring to
boiling point and cook 3 minutes. Cool slightly and stir in 1/2 cup undiluted
evaporated milk. Good hot or cold. Makes 1 1/2 cups sauce.
Butter Caramel Sauce: Melt in skillet over very low heat 1 1/2 cups sugar.
When golden brown, stir in very slowly 1 cup boiling water. Cook to consistency
of maple syrup. Add 2 tablespoons butter. Mix well. Cool to lukewarm. Stir in
1/3 cup undiluted evaporated milk. Serve hot or cold. Makes 1 1/2 cups sauce.
Minted Pineapple sauce: Drain (No. 2) can crushed pineapple, measure juice,
adding water to make 1 cup. Combine juice with 1/2 cup sugar and simmer 5
minutes. Add a few drops of mint extract and enough green coloring to make a
pleasant color. Add pineapple and chill. Makes 2 cups sauce.
Melba Sauce: Thaw 1 package of frozen raspberries, add 1/2 cup
currant jelly and bring to a boil. Mix together 1 1/2 teaspoons cornstarch
and 1 tablespoon water; add to raspberry mixture, stirring until thick and
clear. Strain and cool. After putting in a bowl, just star to stir in 1 tablespoon
thick cream. Serve cold. Makes 1 1/3 cups.
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