~Sauce's~

Subject: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:09 pm

AppleSauce Sweet & Hot Cinnamon

Makes 3 cups

3 cups prepared applesauce

8 red hot candies

Combine applesauce and red hots in medium saucepan

Cover and cook over low heat, stirring often, until candies have completely dissolved and applesauce has turned light pink, about 15 minutes

Serve warm or at room temperature

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:10 pm

Apricot Sauce

1/2 cup pineapple juice

2 to 4 tblsp dry mustard

2 tbsp soy sauce

1 cup apricot jam

2 tsp grated lemon peel

1/4 cup lemon juice

In medium skillet, stir pineapple juice into mustard until mixture is smooth

Add remaining ingredients

Heat, stirring, over low heat, until jam is melted

Makes about 1-3/4 cups

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:11 pm

Whipped Cream Brandy or Rum Sauce

1/4 cup fresh egg whites

1 cup granulated sugar

1/4 tsp cream of tartar

3 tbsp cold water

1/8 tsp salt

1/2 tsp vanilla

1/2 tsp plain gelatin combined with 2 tbsp cold water and allowed to stand until thick

2 tbsp Brandy or Rum

1 cup whipping cream

Combine egg whites, sugar, cream of tartar,

3 tbsps cold water, salt, and vanilla in upper part of small double boiler

Mix well with wooden spoon,

Bring water in lower part to a boil, place upper part of boiler in position

At once start beating with a wire whisk

Remove top of boiler from water

Dissolve gelatin mixture over simmering water

Add brandy or rum to gelatin

Add gelatin and brandy mixture, a little at a time, to sauce, and beat by hand or with electric beater only until well blended

Keep in refrigerator or cold place until cool, about 1 hour (but let stand only until cool or else it will become too thick, in which case beat well with a spoon)

Then fold it, a little at a time, into whipping cream which has been beaten until just stiff but not curdly

Keep sauce in refrigerator until ready to be served

It may be prepared hours in advance

Do not omit gelatin, or liquor will separate from other ingredients

This sauce should always be stirred a few seconds before serving to insure smoothness

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:11 pm

Fluffy Brandy Sauce

1 egg white

Dash of salt

1 cup sifted Confectioners sugar

1 egg yolk

1/2 cup heavy cream, whipped

3 tbsp brandy

In small bowl of electric mixer, at high speed, beat egg white with salt until foamy

Add 1/2 cup sugar, a few tbsp at a time, beating well after each addition

Continue beating just until egg white forms soft peaks when beater is raised

Beat egg yolk in small bowl (with same beater) until thick and lemon colored

Gradually add remaining sugar, beating until very thick and light

At low speed, beat into egg white mixture along with whipped cream and brandy, beating only until combined

Makes 1-1/2 cups

Note: Sauce may be made several hours ahead of time and refrigerated

Before serving, beat with fork, to fluff

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:11 pm

Brandy Custard Sauce

1 pkg (3oz) vanilla pudding and pie filling mix

2-1/2 cups milk

2 tbsp brandy, or 1 tsp vanilla extract

Make vanilla pudding as package label directs, using 2-1/2 cups milk

Stir in brandy or vanilla

Turn into bowl, place waxed paper directly on surface

Refrigerate several hours

Stir before serving

Serve very cold

Makes 2-1/2 cups

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:11 pm

Banana Hard Sauce

1/2 cup butter or margarine

1 pound sifted confectioner’s sugar

1 mashed banana

1 tsp lemon juice (or 2 tsp brandy)

Nutmeg

Cream butter

Gradually add 1 cup sugar

Beating until fluffy

Add banana, lemon juice and remaining sugar, continuing to beat until smooth

Sprinkle with nutmeg

Refrigerate

Makes about 2 cups

Serve with hot steamed fruit or chocolate pudding

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:12 pm

Hot Butterscotch Banana Sauce

1 jar (10-1/2 to 12 oz) butterscotch topping

2 bananas, mashed

Combine butterscotch topping and mashed bananas in a small saucepan

Cook and stir until mixture is hot and cook two minutes

Serve hot over ice cream

Makes about 1-3/4 cups

Any left over mixture will keep several days in the refrigerator and is good cold over ice cream, cake of pudding

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:12 pm

Butterscotch Sauce

1 cup brown sugar

4 tablespoons butter

1 teaspoon cornstarch

Pinch salt

1/4 cup water

1 teaspoon vinegar

Dissolve the cornstarch in cold water,

Mix with the sugar and boil all in a saucepan until a soft ball forms when a drop of sauce is put in cold water

Serve hot over ice cream.

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:12 pm

Blueberry Sauce

1 (10oz) pkg frozen blueberries

1/2 cup unsweetened pineapple juice

1/4 cup water

1/4 cup sugar

1 tbsp cornstarch

1/8 tsp salt

1/4 tsp grated lemon rind

1 tsp lemon juice

Combine all ingredients except lemon juice in 1 quart saucepan.

Cook, stirring, over medium heat until sauce thickens

Cool slightly stir in lemon juice

Chill

Makes about 1-3/4 cups

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:12 pm

Chocolate Brandy Sauce

6oz dark sweet chocolate

1/3 cup water

1-2 tbsp cognac or brandy

Place chocolate squares in the top of a double boiler

Add water

Heat

Stirring, until chocolate has melted

Remove from heat

Add cognac or brandy

Serve sauce warm

Makes about 1/2 cup

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:13 pm

Chocolate Sauce

6oz dark sweet chocolate

1/2 cup milk or half and half

3 tbsp granulated sugar

2 tbsp butter or margarine

Melt chocolate in a double boiler

Meanwhile, heat milk or half and half and sugar in a saucepan

Stir until sugar is dissolved

Pour hot milk mixture over melted chocolate

Return to saucepan

Bring to a boil and cook for a few seconds

Remove from heat

Add butter and stir until melted

Serve warm or cold

You may add 1 tsp vanilla extract after sauce has thickened

Makes about 1 cup

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:13 pm

Chocolate Fudge Sauce

2 pkgs (6oz each) semi sweet chocolate pieces

3 tbsp butter

1/2 cup hot water

1/2 cup granulated sugar

Dash of salt

1/2 cup light corn syrup

1/2 cup whipping cream, optional

In a saucepan, combine chocolate, butter and hot water

Bring to a boil over medium low heat stirring constantly, until chocolate is melted

Stir in sugar and salt

Cook, stirring, until sugar is dissolved

Remove sauce pan from heat

Stir in corn syrup until well blended

Finally, add whipping cream, if used

The cream adds a smooth texture to the sauce

Serve warm

You can add 2 tsp vanilla extract to sauce

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:13 pm

Chocolate Gelatin Sauce

1 tsp granulated gelatin (unflavored)

2 tbsp cold water

1 cup granulated sugar

1/3 cup Hershey's cocoa

1/3 cup water

1 tsp vanilla

1/4 tsp salt

Soak gelatin in cold water 5 minutes

Combine sugar, cocoa and 1/3 cup water in saucepan

Blend, and then boil 3 minutes

Stirring constantly

Remove from heat and add softened gelatin to hot syrup

Stir until dissolved

Add vanilla and salt

Serve hot or cold over ice cream or desserts

If covered, it will keep well

Makes one CUP

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:13 pm

Chocolate Marshmallow Sauce

2 cups granulated sugar

1 cup boiling water

1 tsp vanilla

1/4 cup Hershey’s cocoa

1/2 cup shredded fresh marshmallows (1/2 cup miniature marshmallows)

Cook sugar and water in saucepan to 220F

Remove from heat

Stir in cocoa, vanilla and marshmallows until melted

Cool, without stirring, until bottom of pan just feels warm to hand

Beat to thicken and serve warm over ice cream

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:13 pm

Cocoa Fudge Sauce

1/4 c Hershey’s cocoa

3/4 c granulated sugar

1/2 tsp salt

1 tbsp cornstarch

1/2 c light corn syrup

1/2 c milk

2 tbsp butter

2 tsp vanilla

Combine dry ingredients in saucepan

Add corn syrup and milk, and blend thoroughly

Bring to a boil, boil 5 minutes

Remove from heat, stir in butter and vanilla

Cool, without stirring, until pan feels warm to hand

Serve

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:14 pm

Chocolate Caramel Sauce

1 c brown sugar, packed

Dash of salt

3 tbsp water

1/4 cup Hershey’s chocolate flavored syrup

1 tbsp butter

1 tbsp cornstarch

1 cup hot water

1/2 tsp vanilla

Cook the sugar and salt with 3 tbsp water to a light caramel brown

Remove from heat

Add chocolate syrup, then the butter and cornstarch, mixed to a paste, and the hot water

Cook over direct heat until thick 220F about 15 minutes

Add vanilla

Serve with cottage pudding or any hot dessert

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:14 pm

Chocolate Caramel Raspberry Sauce

1 package of caramels, unwrapped

8 (1 oz) squares unsweeted chocolate

1 can sweetened condensed milk (not evaporated milk)

1/2 cup (1 stick) butter or margarine

1/2 cup seedless raspberry jam

1/2 cup whipping cream

1 pound cake, sliced

In heavy saucepan or double boiler, over low heat, melt caramels and chocolate

Gradually add sweetened condensed milk, butter, jam and whipping cream

Melt together and stir until smooth

Serve warm over the pound cakeStore leftovers covered in refrigerator

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:14 pm

Bitter-Chocolate Sauce

4 squares unsweetened chocolate

2 tbsp butter or margarine

2 tbsp light corn syrup

1/2 cup sugar

1/2 cup milk

1/8 tsp salt

1 tsp vanilla extract

Melt chocolate and butter in top of double boiler over hot, not boiling, water

Gradually stir in corn syrup, sugar, milk, and salt, continue cooking over hot water, stirring constantly, until sugar is dissolved and mixture is smooth about 10 minutes

Add vanilla

Serve warm over vanilla fudge ice cream

Makes about 1-1/2 cups

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:14 pm

Chocolate Sauce

1 cup sugar

2 tsp flour

1/4 tsp salt

1 tsp vanilla

2 squares chocolate cut fine

1 cup water

1 cup milk

Mix the sugar, flour and salt

Add the chocolate, water and milk, cook slowly, stirring constantly for 4 minutes

Add the vanilla

For ice cream cook a little longer to make sauce a little thicker consistency.

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:15 pm

Cherry Sauce

3/4 cup sugar

1 tbsp arrowroot

1/2 cup boiling water

1 cup cherry juice

Mix sugar and cornstarch, add boiling water and boil 5 minutes

Cool and add juice from canned red cherries and lemon juice

Chill before serving

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:15 pm

Thick Caramel Sauce

1 cup sugar

1 tablespoon butter

1/4 cup water

1 tablespoon cornstarch

1 cup milk

Vanilla

Cook the sugar and water together in a saucepan until they are a golden brown

Heat the butter and cornstarch together in another pan and then combine the two adding scalded milk and last the vanilla

Stir constantly and make smooth and creamy

A less rich sauce may be made with 1 cup hot water instead of milk

Serve on bread pudding, Brown Betty, etc

Lemon juice may be used instead of vanilla, but then use only hot water and no milk

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:15 pm

Caramel Sauce

1/2 lb (about 28) caramel candies

1/2 cup hot water

Place caramels and water in top of double boiler

Heat, stirring frequently, until caramels melt and make a smooth sauce

Makes 1 cup

Good over ice cream

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:15 pm

Caramel Custard Sauce

3/4 cup light brown sugar

3 level tablespoons flour

2 tbsp butter

2 eggs well beaten

1-1/2 cups milk

Mix sugar and flour thoroughly

Then add well beaten egg and milk

Place over double boiler and when hot add butter,

Cook until thick and creamy

Serve over the pudding, either hot or cold, as desired

1/2 this amount is sufficient for 4

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:15 pm

Caramel Sauce

2 cups firmly packed brown sugar

1/2 cup butter or margarine, melted

2 tbsp light corn syrup

1/2 cup whipping cream

In a saucepan, combine brown sugar, butter and corn syrup

Add whipping cream

Bring to a boil over low heat

Cook for about 3 minutes, stirring

Remove from heat

Whisk vigorously

Serve sauce slightly warm

You may add 1 tsp vanilla extract after sauce has thickened

Makes 1-1/2 cups

Subject: Re: ~~~~~Sauce's~~~~~ Sat Nov 08, 2008 8:16 pm

Cinnamon-Chocolate Sauce

3 squares unsweetened chocolate

1/2 cup sugar

1/2 cup light corn syrup

1/4 tsp salt

1 tsp cinnamon

1 can (6oz) evaporated milk undiluted (2/3 cup)

1 tsp vanilla extract

In small saucepan, combine chocolate, 1/4 cup water, sugar, corn syrup, salt, cinnamon, and evaporated milk

Cook, stirring over low heat until chocolate is melted and mixture is thickened about 8 minutes

Remove from heat

Stir in vanilla, mixing until well blended and smooth

Serve warm or cold, over peppermint ice cream

Makes about 1-3/4 cups

~~~~~Sauce's~~~~~

~Sauce's~