DESSERT SAUCE RECIPES =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALOHA SAUCE MIX 2 TABLESPOONS EACH STRAINED LEMON JUICE, LIME JUICE AND ORANGE JUICE, 1/3 CUP WATER AND 2/3 CUP SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOURBON CREAM SAUCE (08-23-93) (0:32) SERVINGS: 6 3/4 C HALF AND HALF CREAM 1/2 C MILK 1 PK 4 OZ INSTANT VANILLA PUDDING 2 T BOURBON OR RUM IN A MIXING BOWL,WHIP TOGETHER CREAM,MILK,PUDDING MIX AND BOURBON.REFRIGERATE UNTIL SLIGHTLY THICKENED.SERVE ON OR BESIDE SLICES OF PIE.MAKES 1 1/2 CUPS. NOTE: COMBINE REMAINING 1/2 PUDDING MIX WITH 1 CUP OF MILK TO -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRANDIED HARD SAUCE (01/16/94) (3:37) 1/2 - CUP BUTTER OR MARGARINE, SOFTENED 2 - CUPS CONFECTIONERS SUGAR 1 - EGG, SEPARATED 2 - TBSP BRANDY 1/2 - TSP VANILLA EXTRACT IN SMALL MIXER BOWL, CREAM BUTTER AND SUGAR. BEAT IN EGG YOLK, BRANDY AND VANILLA. BEAT EGG WHITE UNTIL STIFF; FOLD INTO BRANDY MIXTURE. CHILL. REFRIGERATE LEFTOVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRANDY HARD SAUCE PLACE 2 TABLESPOONS BRANDY OR RUM IN 1/3 CUP VERY SOFT BUTTER IN BLENDER CONTAINER; BLEND TO COMBINE. ADD 1 CUP SIFTED CONFECTIONERS SUGAR; BLEND UNTIL SMOOTH. SPOON MIXTURE INTO MOLD OR SMALL BOWL. CHILL. AT SERVING TIME, UNMOLD AND SPRINKLE SURFACE LIGHTLY WITH GROUND NUTMEG. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRANDY SAUCE (05-01-93) (19:44) SERVINGS: 4 1 C WATER 2 T CORN STARCH 2 T BUTTER 1/2 C SUGAR 1 T NUTMEG 1/4 C BRANDY 1 T REAL VANILLA MIX DRY INGREDIENTS AND THEN STIR THEM INTO A CUP OF BOILING WATER. BOIL FOR 5 MINUTES AND THEN ADD BUTTER, BRANDY, AND VANILLA. SERVE HOT OVER MINCE PIE OR GINGERBREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN SUGAR GLAZE 1 CUP PACKED BROWN SUGAR 1/2 TEASPOON DRY MUSTARD 1 TABLESPOON VINEGAR YIELDS 3/4 CUP FOR USE ON BAKED HAM. MIX TOGETHER INGREDIENTS. 30 MINUTES BEFORE HAM IS DONE, POUR OFF DRIPPINGS. SCORE SURFACE IN CRISS-CROSS FASHION. BRUSH ON GLAZE AND CONTINUE BAKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN SUGAR PUDDING SAUCE (12/12/93) (14:53) 1 CUP BROWN SUGAR 1 EGG, SLIGHTLY BEATEN 1 TSP VANILLA BEAT ALL TOGETHER UNTIL CREAMY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH SAUCE IN HEAVY SAUCEPAN, MIX 1 SLIGHTLY BEATEN EGG YOLK, 1/4 CUP BUTTER, 1/4 CUP WATER, 2/3 CUP BROWN SUGAR, AND 1/3 CUP LIGHT CORN SYRUP. COOK AND STIR OVER LOW HEAT UNTIL THICK. STIR BEFORE USING. MAKES 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTER SCOTCH 1 SAUCE (01/16/94) (3:38) 1/2 - CUP PACKED BROWN SUGAR 1/4 - CUP BUTTER 1/2 - CUP HEAVY CREAM 1 - TBSP SCOTCH WHISKY PUT SUGAR AND BUTTER IN A 4 CUP GLASS MEASURE. MICROWAVE ON HIGH 1 MINUTE. STIR IN CREAM. MICROWAVE ON HIGH 2 TO 3 MINUTES OR UNTIL MIXTURE COMES TO A BOIL. STIR IN SCOTCH. MAKES 1 CUP SAUCE. NOTE: SAUCE IS GOOD ON ICE CREAM, POUND CAKE OR FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL PECAN SAUCE (01/13/94) (23:17) 4 - TBSP BUTTER 1/2 - CUP PECAN HALVES 1 - CUP DARK BROWN SUGAR 1 - CUP WHIPPING CREAM MELT BUTTER IN MEDIUM SAUCEPAN. ADD NUTS. COOK, STIRRING CONSTANTLY, OVER MODERATELY HIGH HEAT UNTIL NUTS ARE TOASTED AND BUTTER IS LIGHTLY BROWNED. ADD SUGAR AND CREAM, STIRRING CONSTANTLY, UNTIL SAUCE BOILS AND SUGAR DISSOLVES. REMOVE FROM HEAT AND SERVE ON CAKE. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL SAUCE (02/14/94) (23:43) 1/2 CUP MARGARINE 1/2 CUP SUGAR 1 (12 OUNCE) CAN EVAPORATED MILK 1 TEASPOON VANILLA IN MEDIUM SAUCEPAN OVER HIGH HEAT, MELT MARGARINE. ADD SUGAR, STIRRING CONSTANTLY, UNTIL MIXTURE TURNS GOLDEN BROWN (3-5 MINUTES). REMOVE FROM HEAT; STIR IN MILK. RETURN TO HEAT AND BRING MIXTURE TO A BOIL. LOWER HEAT; BOIL AND STIR FOR 10-12 MINUTES UNTIL SAUCE THICKENS. REMOVE FROM HEAT; ADD VANILLA. WHEN COOL, TRANSFER SAUCE TO COVERED CONTAINER. STORE IN REFRIGERATOR. SERVE HOT OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CRUNCH ICE CREAM SAUCE (12/18/93) (0:22) COMBINE 3/4 CUP CHOCOLATE SAUCE, 1/4 CUP CRUNCHY PEANUT BUTTER. THIN WITH BIT OF CORN SYRUP. MAKES 6 SERVINGS. TRY ON CHOCOLATE, VANILLA, OR COFFEE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE-PEPPERMINT SAUCE (12/18/93) (0:25) IN DOUBLE BOILER OVER HOT, NOT BOILING, WATER, MELT 20 CHOCOLATE-COVERED PEPPERMINTS WITH 2 TABLESP. BUTTER OR MARGARINE. THIN WITH LIGHT CREAM. SERVE WARM. CHOOSE CHOCOLATE, COFFEE, OR VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE RUM SAUCE IN TOP OF DOUBLE BOILER, COMBINE 1 PACKAGE OF DARK CHOCOLATE FUDGE FROSTING MIX (DRY), 3 TABLESPOONS BUTTER OR MARGARINE AND 2 TABLESPOONS LIGHT CORN SYRUP. GRADUALLY STIR IN 1/2 CUP MILK. HEAT OVER RAPIDLY BOILING WATER 5 MINUTES, STIRRING OCCASIONALLY. REMOVE FROM HEAT; STIR IN 2 TABLESPOONS DARK RUM. COOL TO ROOM TEMPERATURE. REFRIGERATE LEFTOVER SAUCE COVERED. MAKES 2 CUPS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY-PINE-MINT ICE CREAM SAUCE (12/18/93) (0:55) COMBINE 1 CAN WHOLE-CRANBERRY SAUCE WITH 1 CUP DRAINED CANNED CRUSHED PINEAPPLE AND WHIFF PEPPERMINT EXTRACT. MAKES 6 SERVINGS. HANDSOME SPOONED OVER VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUSTARD SAUCE IN HEAVY SAUCEPAN, MIX 4 BEATEN EGG YOLKS, DASH SALT, AND 1/4 CUP SUGAR. GRADUALLY STIR IN 2 CUPS MILK, SCALDED AND SLIGHTLY COOLED. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE COATS METAL SPOON. REMOVE FROM HEAT; COOL PAN AT ONCE IN COLD WATER; STIR A MINUTE OR TWO. ADD 1 TEASPOON VANILLA. CHILL. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUSTARD SAUCE 1 (12/18/93) (0:21) IN DOUBLE BOILER, GRADUALLY STIR 1 1/2 CUPS MILK, OR HALF MILK AND HALF CREAM, INTO 1/2 PKG. VANILLA PUDDING. COOK, STIRRING, UNTIL SMOOTH AND THICK ENOUGH TO COAT SPOON. REMOVE. REFRIGERATE. ADD 1 TEASP. ALMOND, VANILLA, OR SHERRY EXTRACT. MAKES 6 SERVINGS. DELUXE OVER STRAWBERRY OR CHOCOLATE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUSTARD SAUCE 1 (03/09/94) (1:13) SCALD MILK IN A DOUBLE BOILER. MEANWHILE, BEAT EGG YOLKS AND ADD SUGAR AND SALT. POUR A LITTLE HOT MILK INTO THE EGG YOLK MIXTURE, BEATING WITH A FORK, AND THEN STIR INTO THE REST OF THE MILK. PLACE OVER SIMMERING, NOT BOILING, WATER AND COOK -- STIRRING UNTIL THE MIXTURE COATS A METAL SPOON. POUR THE CUSTARD INTO A BOWL AND STIR IN THE VANILLA. COVER AND REFRIGERATE FOR ONE HOUR OR UNTIL THICKENED BEFORE ADDING TO TRIFLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE-NUT SAUCE (12/17/93) (22:28) IN SAUCEPAN, COMBINE 1 7 1/4 OZ. PKG. PITTED DATES, SNIPPED; PINCH SALT- 1/2 CUP WATER. HEAT JUST TILL BOILING. REMOVE FROM HEAT; STIR IN 1/2 CUP EACH WHITE CORN SYRUP, CHOPPED WALNUTS. COOL. MAKES 8 SERVINGS. LUSCIOUS ON COFFEE OR VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FOAMY SAUCE BEAT TOGETHER 3 EGG YOLKS, 3/4 CUP SIFTED CONFECTIONERS SUGAR, 1/2 TEASPOON VANILLA, RUM FLAVORING TO TASTE (OPTIONAL), AND DASH SALT. FOLD OM 1 CUP WHIPPING CREAM, WHIPPED. CHILL. STIR. MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY HARD SAUCE THOROUGHLY CREAM 1/2 CUP BUTTER WITH 2 CUPS SIFTED CONFECTIONERS SUGAR. ADD 1 TEASPOON VANILLA. STIR 1 BEATEN EGG YOLK INTO CREAMED MIXTURE. THEN, FOLD IN 1 STIFFLY BEATEN EGG WHITE. SPREAD IN 8 X 8 X 2 INCH PAN; CHILL TO HARDEN. CUT IN SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE SAUCE (02/14/94) (23:39) 1/2 CUP MARGARINE 1 CUP (6 OUNCES) CHOCOLATE CHIPS 1 (12 OUNCE) CAN EVAPORATED MILK 1 1/2 CUPS CONFECTIONERS' SUGAR 1 TEASPOON VANILLA IN MEDIUM SAUCEPAN OVER LOW HEAT, MELT MARGARINE AND CHOCOLATE, STIRRING UNTIL SMOOTH. STIR IN MILK AND SUGAR. ON HIGH BRING TO A BOIL, STIRRING CONSTANTLY. LOWER HEAT, BOIL AND STIR FOR 3 MINUTES UNTIL SAUCE THICKENS. REMOVE FROM HEAT; ADD VANILLA. WHEN COOL, TRANSFER SAUCE TO COVERED CONTAINER. STORE IN REFRIGERATOR. SERVE HOT OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE SAUCE 1 (03/14/94) (19:58) 1 CUP SUGAR 1/2 CUP UNSWEETENED COCOA POWDER 1/2 CUP MILK 2 TO 4 TBSPS LIGHT CORN SYRUP 4 TBSPS (1/2 STK) BUTTER 2 TSPS VANILLA EXTRACT IN A FOOD PROCESSOR, PROCESS THE CHOCOLATE WAFERS INTO CRUMBS. ADD THE MELTED BUTTER; COMBINE. PRESS THE CRUMB MIXTURE INTO 9-INCH ROUND, 3-INCH DEEP SPRINGFORM PAN, RESERVING 1-1/2 CUPS OF THE CRUMB MIXTURE. BAKE IN A PREHEATED, 325 DEGREE F OVEN FOR 10 TO 12 MINUTES. REMOVE AND ALLOW TO COOL. WHEN THE CRUST IS COOL, FILL WITH THE FROZEN YOGURT. SPRINKLE WITH HALF OF THE RESERVED CRUMB MIXTURE. DRIBBLE HALF THE FUDGE SAUCE OVER THE CRUMB LAYER, THEN PLACE IN THE FREEZER SO THE YOGURT WON'T MELT. AFTER 5 MINUTES, MAKE A SECOND LAYER WITH THE RASPBERRY ICE. SPRINKLE THE REMAINING CRUMB MIXTURE ON TOP. PUT IN FREEZER IMMEDIATELY. SERVE WITH THE REMAINING FUDGE SAUCE AND WHIPPED CREAM, IF DESIRED. TO MAKE THE FUDGE SAUCE: IN A HEAVY SAUCEPAN, COMBINE THE SUGAR, COCOA POWDER, MILK, CORN SYRUP, AND BUTTER. BRING TO A BOIL AND LET BOIL 2 TO 3 MINUTES. REMOVE FROM THE HEAT. WHISK IN VANILLA EXTRACT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER SUNDAE SAUCE IN SMALL SAUCEPAN, MIX 1/3 CUP LIGHT CORN SYRUP, 1/4 CUP FINELY CHOPPED CANDIED GINGER, DASH SALT, AND 1/4 CUP LIGHT CREAM. SIMMER 5 MINUTES. GRADUALLY STIR IN 1/4 CUP LIGHT CREAM. HEAT THROUGH, BUT DO NOT BOIL. REMOVE FROM HEAT; STIR IN 1/4 CUP BUTTER AND 1/2 TEASPOON VANILLA. SERVE WARM OVER VANILLA ICE CREAM. MAKES 3/4 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLOSSY FUDGE SAUCE 1 PACKAGE CHOCOLATE FUDGE FROSTING MIX 3 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS LIGHT CORN SYRUP 2/3 CUP MILK IN MEDIUM SAUCEPAN, HEAT ALL INGREDIENTS TO BOILING OVER MEDIUM HEAT, STIRRING FREQUENTLY. BOIL AND STIR 1 MINUTE. USE FOR MILK SHAKES OR MALTS, SERVE HOT OVER ICE CREAM OR COOL, COVER AND REFRIGERATE. MAKES ABOUT 2 CUPS OF SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARD SAUCE THOROUGHLY CREAM 1/2 CUP BUTTER WITH 2 CUPS SIFTED CONFECTIONERS SUGAR. ADD 1 TEASPOON VANILLA. SPREAD IN 8 X 8 X 2 INCH PAN; CHILL TO HARDEN. CUT IN SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARD SAUCE 1 IN SMALL MIXER BOWL, BLEND 1/2 CUP SOFT BUTTER, 1 EGG WHITE AND 1/2 PACKAGE OF CREAMY WHITE FROSTING MIX (ABOUT 1 1/2 CUPS). BEAT ON HIGH SPEED 1 MINUTE OR UNTIL LIGHT AND FLUFFY. BLEND IN 1/2 TEASPOON RUM FLAVORING. CHILL UNTIL HARD. MAKES 2 CUPS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT BOURBON SAUCE (01/16/94) (3:37) CREAM 4 TBSP SOFTENED BUTTER AND 1/2 CUP SUGAR. BLEND IN A WELL BEATEN EGG. PUT THE MIXTURE IN THE TOP OF A DOUBLE BOILER OVER GENTLY BOILING WATER AND STIR UNTIL IT THICKENS. REMOVE FROM HEAT AND STIR IN 1 OR 2 OUNCES OF WHISKEY OR BRANDY. SPOON HOT SAUCE OVER PUDDING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT FUDGE SAUCE PUT 1 6 OZ PACKAGE CHOCOLATE CHIPS AND 1/2 CUP EVAPORATED MILK INTO HEAVY 1 QUART SAUCE PAN. STIR OVER LOW HEAT UNTIL CHOCOLATE MELTS SERVE WARM -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT FUDGE SAUCE 1 (11-20-93) (20:55) 2/3 C UNSWEETENED COCOA 1 C GRANULATED SUGAR, SUPERFINE 6 T BUTTER OR REGULAR 1/2 C BOILING WATER 2 T CORN SYRUP IN A SAUCEPAN, COMBINE COCOA, BUTTER AND WATER. HEAT FOR 3 MINUTES OVER MEDIUM HEAT, STIRRING CONSTANTLY. IF USING REGULAR GRANULATED SUGAR, BLEND IT IN A BLENDER FOR ABOUT 40 SECONDS TO MAKE IT SUPERFINE. ADD SUGAR AND CORN SYRUP TO CHOCOLATE IN SAUCEPAN. SIMMER ONLY 3-4 MINUTES, UNTIL THICK. SERVE OVER ICE CREAM. IT'S EVEN BETTER REHEATED! SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT FUDGE SAUCE 2 (12/18/93) (0:19) 2 SQ. UNSWEETENED CHOCOLATE 1/8 TEASP. SALT 1/2 CUP WATER 1 TEASP. VANILLA EXTRACT 1 1/2 CUPS CORN SYRUP IN SAUCEPAN OVER LOW HEAT, COOK CHOCOLATE WITH WATER STIRRING, 2 MIN., OR UNTIL THICK. REMOVE FROM HEAT; GRADUALLY ADD SYRUP AND SALT. SIMMER 10 MIN., STIRRING OCCASIONALLY. ADD VANILLA. MAKES 2 CUPS. TRY, HOT OR COLD, OVER CHOCOLATE OR COFFEE ICE CREAM -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT FUDGE SAUCE 3 (01/13/94) (2:00) 1 - 1 OZ SQUARE UNSWEETENED CHOCOLATE 2 - TBSP BUTTER OR MARGARINE 2/3 - CUP SUGAR 1/4 - CUP MILK 1/2 - TSP VANILLA PLACE CHOCOLATE AND BUTTER IN A 2 CUP GLASS MEASURE. MICROWAVE ON 70 % (MEDIUM HIGH) 1 1/4 MINUTES. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED; BLEND IN SUGAR. STIR IN MILK. MICROWAVE ON HIGH 1 MINUTE; STIR IN VANILLA. REFRIGERATE IF NOT USING IMMEDIATELY. MAKES 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE CREAM SAUCE IN HEAVY 2-QUART SAUCEPAN OVER LOW HEAT, OR IN DOUBLE BOILER OVER HOT, NOT BOILING, WATER, WITH WIRE WHISK, BEAT 4 EGG YOLKS, 1/3 CUP MAPLE OR MAPLE-FLAVOR SYRUP, AND 1/8 TEASPOON SALT. GRADUALLY STIR IN 1 2/3 CUPS MILK AND COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND COATS THE BACK OF A SPOON WELL, ABOUT 25 MINUTES. STIR IN 1/8 TEASPOON IMITATION MAPLE FLAVOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE MOCHA TOPPING (12/26/93) (2:03) MAKES 2 CUPS FOR ICE CREAM OR ANGEL CAKE 2 EGG WHITES (BEATEN UNTIL STIFF) 1/4 CUP SUGAR 2 TSP. INSTANT COFFEE 1/2 TSP. VANILLA 3/4 CUP MAPLE SYRUP BEAT UNTIL THICKENED - SERVE OVER ICE CREAM OR ANGEL CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE SYRUP MIX 1 CUP LIGHT CORN SYRUP, 1/2 CUP BROWN SUGAR, AND 1/2 CUP WATER; COOK; STIR UNTIL DISSOLVED. ADD DASH MAPLE FLAVORING AND 1 TABLESPOON BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN CHOCOLATE SAUCE (08-23-93) (0:46) SERVINGS: 10 4 OZ UNSWEETENED CHOCOLATE 2 T BUTTER OR MARGARINE 1/4 C LIGHT CORN SYRUP 1/4 C SUGAR 1 EA DASH SALT(OPTIONAL) 1/4 C KAHLUA 1/4 C CREAM IN TOP OF DOUBLE BOILER COMBINE ALL INGREDIENTS AND COOK, STIRRING CONSTANTLY FOR 10 MINUTES. SERVE OVER POUND CAKE OR ICE CREAM. TO STORE, POUR INTO A JAR AND COVER. SAUCE KEEPS IN REFRIGERATOR UP TO 3 MONTHS. TO WARM SAUCE, SET JAR IN PAN OF HOT WATER OVER LOW HEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MILK CHOCOLATE SAUCE 1 PACKAGE CHOCOLATE FROSTING MIX 3 TABLESPOONS BUTTER OR MARGARINE, SOFTENED 2 TABLESPOONS LIGHT CORN SYRUP 2/3 CUP MILK IN TOP OF DOUBLE BOILER OVER RAPIDLY BOILING WATER, HEAT ALL INGREDIENTS, STIRRING OCCASIONALLY, 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCK WHIPPED CREAM (05-26-92) (2:37) 1/2 CUP SKIM MILK 1/2 CUP NONFAT DRY MILK POWDER 1/8 TEASPOON CREAM OF TARTAR 4 TEASPOONS LEMON JUICE 2 TEASPOONS SUGAR (OPTIONAL) 1/2 TEASPOON VANILLA EXTRACT (OPTIONAL) PUT THE SKIM MILK IN A SMALL METAL BOWL, SET IN THE FREEZER, LET STAND JUST UNTIL ICE CRYSTALS BEGIN TO FORM - ABOUT 15 MINUTES. REMOVE FROM THE FREEZER AND ADD THEY DRY MILK POWDER AND CREAM OF TARTAR. WITH A HAND MIXER, WHIP THE MIXTURE AT HIGH SPEED UNTIL FOAMY. BEAT IN 1 TEASPOON OF THE LEMON JUICE AND CONTINUE BEATING UNTIL THE MIXTURE BEGINS TO THICKEN. BEAT IN ANOTHER TEASPOON OF THE LEMON JUICE, THE SUGAR, AND CONTINUE BEATING UNTIL MIXTURE PEAKS SOFTLY. ADD THE REMAINING 2 TEASPOONS LEMON JUICE AND CONTINUE WHIPPING TO STIFF PEAKS. FOLD IN THE VANILLA EXTRACT, IF DESIRED, AND SERVE IMMEDIATELY AS A DESSERT TOPPING. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE CONFIT SAUCE (02/25/94) (14:19) 250 G SUGAR FEW DROPS OF LEMON JUICE 1 L ORANGE JUICE TO SERVE: COCOA FOR SPRINKLING CHOCOLATE TRIANGLES SEGMENTS OF ORANGE MELT THE SUGAR IN A SAUCEPAN WITH THE LEMON JUICE AND COOK UNTIL THE MIXTURE FORMS A GOLDEN CARAMEL. REMOVE FROM THE HEAT AND CAREFULLY POUR THE ORANGE JUICE ON TO THE CARAMEL AND STIR TO COMBINE. REMOVE FROM THE HEAT, STIR THROUGH THE ORANGE ZEST AND SET ASIDE TO COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE MINT SAUCE HEAT 1/4 CUP ORANGE MARMALADE AND 2 TABLESPOONS PREPARED MUSTARD OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MARMALADE MELTS. STIR IN 2 TABLESPOONS SNIPPED MINT LEAVES. MAKES ABOUT 1/2 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE RUM SAUCE (02/06/94) (18:10) 1 - 8 OZ CAN CRUSHED PINEAPPLE IN UNSWEETENED JUICE, UNDRAINED 1/2 - CUP LIGHT BROWN SUGAR 1 - TBSP CORNSTARCH 1/4 - TSP GROUND NUTMEG 1/16 - TSP GROUND CLOVES 2 - 6 OZ CANS UNSWEETENED PINEAPPLE JUICE (1 3/4 CUPS) 1 - TSP RUM EXTRACT 1 - TBSP BUTTER OR MARGARINE COMBINE UNDRAINED PINEAPPLE, BROWN SUGAR, CORNSTARCH, NUTMEG AND CLOVES IN MEDIUM SAUCEPAN. ADD PINEAPPLE JUICE. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED, ABOUT 5 MINUTES. BLEND IN RUM EXTRACT AND BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK BUTTERSCOTCH SAUCE (12/18/93) (0:23) IN SAUCEPAN, COMBINE 1 CUP BROWN SUGAR, PACKED; 1/4 CUP LIGHT CREAM; 2 TABLESP. WHITE CORN SYRUP; 2 TABLESP. BUTTER OR MARGARINE. BRING TO BOIL; COOK, STIRRING, 3 OR 4 MIN, OR UNTIL THICKENED. MAKES 4 SERVINGS. A FAVORITE SERVED WARM OVER BUTTER-PECAN ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CARAMEL SAUCE (12/18/93) (0:38) IN DOUBLE BOILER, PLACE 1/2 LB. PACKAGED VANILLA-CREAM CARAMELS AND 1/2 CUP MILK. COOK, STIRRING, UNTIL SAUCE IS SMOOTH. MAKES 4 SERVINGS. WONDERFUL HOT ON VANILLA OR CHOCOLATE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK JUBILEE SAUCE IN SMALL BOWL, THOROUGHLY COMBINE ONE 16 OUNCE JAR (1 1/3 CUPS) DARK CHERRY PRESERVES WITH 1/4 CUP PORT WINE AND 1/4 TEASPOON ALMOND EXTRACT; CHILL. SERVE OVER VANILLA ICE CREAM. MAKES 1 2/3 CUPS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= REGAL CHOCOLATE SAUCE 1 CUP SUGAR 1 CUP WATER 1/2 CUP LIGHT CORN SYRUP 3 1 OUNCE SQUARES UNSWEETENED CHOCOLATE, BROKEN UP 1 TEASPOON VANILLA 1/2 CUP EVAPORATED MILK COMBINE SUGAR, WATER, AND CORN SYRUP; COOK TO SOFT BALL STAGE (236 DEGREES). REMOVE FROM HEAT. ADD CHOCOLATE; STIR UNTIL MELTED. ADD VANILLA. SLOWLY ADD EVAPORATED MILK; MIX THOROUGHLY. COOL. MAKES 1 3/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB-STRAWBERRY DESSERT SAUCE (12/11/93) (22:06) SERVINGS: 8 3 C 1" PIECES FRESH RHUBARB 1 C SUGAR 1 C HALVED FRESH STRAWBERRIES 1 T CORNSTARCH 2 T WATER COMBINE RHUBARB, SUGAR, AND 1/3 CUP WATER IN SAUCEPAN; BRING TO A BOIL. REDUCE HEAT; COVER. SIMMER 5 MINUTES. ADD STRAWBERRIES; COOK UNTIL STRAWBERRIES ARE TENDER, 2-3 MINUTES. BLEND TOGETHER CORNSTARCH AND 2 T WATER; ADD TO RHUBARB MIXTURE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. REMOVE FROM HEAT. CHILL IN REFRIGERATOR UNTIL SERVING TIME. YIELD 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICH CHEDDAR SAUCE FOR APPLE PIE (05-01-93) (17:02) SERVINGS: 8 6 OZ CHEDDAR; SHARP, CUBED 1/2 C MILK PUT THE CHEDDAR CHEESE IN THE TOP OF A DOUBLE BOILER. PLACE OVER SIMMERING WATER AND STIR GENTLY UNTIL THE CHEESE BEGINS TO MELT. ADD THE MILK GRADUALLY, WHILE STIRRING CONSTANTLY. CONTINUE TO STIR CONSTANTLY UNTIL THE CHEESE IS MELTED AND THE MIXTURE IS SMOOTH. SERVE PIPING HOT OVER WARM APPLE PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUM-BUTTER SAUCE (12/18/93) (0:39) 3/4 CUP GRANULATED SUGAR 1 CUP LIGHT CREAM 1/8 TEASP. SALT 1/2 TEASP. VANILLA EXTRACT 1/2 CUP WHITE CORN SYRUP RUM TO TASTE; OR 1/4 CUP BUTTER OR MARGARINE 2 TEASP. RUM EXTRACT IN SAUCEPAN, COMBINE SUGAR, SALT, SYRUP, BUTTER, 1/2 CUP CREAM. (IF USING CANDY THERMOMETER, SET IN PLACE.) COOK SLOWLY, STIRRING FREQUENTLY, TO 250X F., OR UNTIL A LITTLE MIXTURE IN COLD WATER FORMS HARD BALL. ADD 1/2 CUP CREAM; COOK TO 216X F., OR UNTIL A LITTLE MIXTURE IN COLD WATER FORMS THREAD. REMOVE FROM HEAT; ADD VANILLA AND RUM. MAKES 4 SERVINGS. WONDERFUL POURED OVER COFFEE OR VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUM POT 1 CAN (16 OUNCES) SLICED PEACHES, DRAINED 1 CAN (13 1/2 OUNCES) PINEAPPLE CHUNKS, DRAINED 2 CUPS SUGAR 1 CUP GOLDEN RUM 1 CAN (ABOUT 16 OUNCES) SLICED PEARS, DRAINED 1 CAN (ABOUT 17 OUNCES) APRICOT HALVES, DRAINED 2 CUPS SUGAR 1 PACKAGE (10 OUNCES) FROZEN RASPBERRIES, THAWED PLACE PEACHES AND PINEAPPLE CHUNKS IN 3 TO 3 QUART STERILIZED GLASS OR GLAZED POTTERY CONTAINER. ADD 2 CUPS SUGAR AND THE RUM. (FRUIT SHOULD BE COMPLETELY COVERED WITH RUM; ADD MORE RUM IF NECESSARY. ) COVER CONTAINER LOOSELY. LET STAND AT ROOM TEMPERATURE 2 WEEKS, STIRRING SEVERAL TIMES TO DISSOLVE SUGAR. (STIR CAREFULLY TO AVOID BREAKING UP FRUIT. ) AFTER 2 WEEKS, ADD PEARS, APRICOTS AND REMAINING 2 CUPS SUGAR. (FRUIT SHOULD ALWAYS BE COMPLETELY COVERED; ADD RUM IF NECESSARY. ) LET STAND AT ROOM TEMPERATURE 2 WEEKS LONGER, STIRRING SEVERAL TIMES TO DISSOLVE SUGAR. AFTER 2 WEEKS, STIR IN RASPBERRIES. COVER AND REFRIGERATE NO LONGER THAN 3 WEEKS. USE AS A TOPPING FOR ICE CREAM, CAKE OR PUDDING. FOR BEST FLAVOR, SERVE AT ROOM TEMPERATURE. MAKES 15 TO 20 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEMISWEET SAUCE (12/17/93) (22:30) IN DOUBLE BOILER, COMBINE 1 PKG. SEMISWEET-CHOCOLATE PIECES, 1/2 TO 3/4 CUP WHITE CORN SYRUP; HEAT UNTIL BLENDED. STIR IN 1/4 CUP LIGHT CREAM, 1 TABLESP. BUTTER OR MARGARINE, 1/4 TEASP. VANILLA EXTRACT. MAKES 4 SERVINGS. TRY IT WARM, OVER CHOCOLATE OR COFFEE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIRRED CUSTARD SAUCE (05/15/93) (0:34) SERVINGS: 2 2 EA LARGE BEATEN EGG YOLKS 2/3 C HALF & HALF LIGHT CREAM 4 T SUGAR 1 X DASH SALT 1 T GALLIANO,BRANDY, OR AMERETTO 1/2 T VANILLA --------------------------------FRESH FRUITS-------------------------------- 1 X ORANGE SLICES 1 X HALVED STRAWBERRIES 1 X SLICED KIWI 1 X SLICED PEACHES 1 X PINEAPPLE CHUNKS IN A 2-CUP MEASURE STIR TOGETHER EGG YOLKS, LIGHT CREAM, SUGAR, AND SALT. MICRO-COOK, UNCOVERED, ON 50% POWER FOR 3 TO 5 MINUTES OR TILL MIXTURE THICKENS SLIGHTLY, STIRRING EVERY MINUTE. PLACE THE 2-CUP MEASURE IN A BOWL OF ICE WATER AND STIR EGG YOLK MIXTURE FOR 2 MINUTES. STIR IN GALLIANO, BRANDY, OR AMERETTO AND VANILLA. COVER SURFACE OF MIXTURE WITH CLEAR PLASTIC WRAP AND REFRIGERATE TILL SERVING TIME. TO SERVE, SPOON OVER ONE OF THE ABOVE FRESH FRUITS, OR A MIXTURE OF THE ABOVE FRESH FRUITS. NOTE: ----- COOL THE CUSTARD MIXTURE FOR STIRRED CUSTARD SAUCE BY PLACING THE GLASS MEASURE INSIDE A LARGER BOWL FILLED WITH ICE WATER. AFTER STIRRING THE MIXTURE, STIR IN THE GALLIANO, BRANDY OR AMARETTO AND THE VANILLA. ADDING THESE INGREDIENTS AT THIS STAGE SPEEDS THE COOLING OF THE CUSTARD AND HELPS PREVENT CURDLING. BE SURE TO PLACE CLEAR PLASTIC WRAP DIRECTLY ON THE SURFACE OF THE CUSTARD BEFORE IT IS REFRIGERATED. COVERING THE SURFACE WILL PREVENT A "SKIN" FROM FORMING ON THE TOP OF THE CUSTARD SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WICKED FUDGE SAUCE 1/4 C. BUTTER 2 OZ. UNSWEETENED CHOCOLATE 1/3 C. BOILING WATER 1 C. SUGAR DASH SALT 1 T. VANILLA MELT BUTTER AND CHOCOLATE OVER LOW HEAT. STIR IN WATER, SUGAR, AND SALT. RAISE TO MEDIUM HEAT AND COOK WITHOUT STIRRING FOR 8 MINUTES. REMOVE FROM HEAT AND STIR IN VANILLA. COOL SLIGHTLY. MAKES ABOUT 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=