|
|
|
||||||||
Banana Sauce* Exported from MasterCook *
1 cup vanilla ice cream, softened
1/2 cup whipping cream, whipped
1 banana, chopped
1 tablespoon dark rum (optional)
Stir together ice cream, whipped cream, chopped banana and rum in bowl until well combined.
______________________________
Bourbon Sauce for Desserts
Recipe via Meal-Master (tm) v8.02
1/2 c Butter (at room temp.)
1 c Sugar
4 Egg yokes, beaten
Pinch of salt
1 c Cream, heated
1/2 c Bourbon
In a small bow, with a hand mixer or whisk, cream butter and sugar. Transfer to the top of a double boiler and place over, but not touching simmering water. Beat in egg yolks and salt. Slowly add hot cream and stir until thickened.
Add Bourbon and stir until an even consistency is obtained. Keep warm. Serve over any dessert pudding, ice cream, or poundcake.
Adapted from "Bluegrass Winners", by the Garden Club of Lexington, Ky. published in Chicago Tribune Magazine, 6/11/93 posted by BUD
_____________________________
Brandied Date and Walnut Sauce
* Exported from MasterCook *
2 cups brown sugar
1/4 cup brandy
8 oz pitted dates -- chopped
1 cup walnut halves
1/4 cup brandy -- at serving time
Combine sugar with 1 cup of water. Cook, stirring occasionally, over medium heat, 20 minutes. Add first brandy, dates and walnuts. Simmer 15 minutes and then let cool. Refrigerate and age for 1 month.
To serve: Heat sauce over low heat. Put into heatproof serving dish with a handle. Heat 2nd brandy just until vapor starts to rise; ignite. Pour over sauce, which should also ignite, and serve over cake and ice cream.
________________________________-
Butterscotch Sauce
Recipe via Meal-Master (tm) v8.05
1 c Dark Brown Sugar Packed
2/3 c Light Corn Syrup
4 TB Butter
1/2 c Heavy Cream (Whipping Cream)
1/4 c Milk
1 Ts Cornstarch
Boil sugar, corn syrup, and butter in a saucepan. Bring to 230º F. Mix cream and milk with cornstarch; add to syrup, mix until smooth over lowered heat, sauce will thicken as it cools. This is an old soda fountain recipe so will give you an old fashioned taste rather than the commercial taste.
_____________________
Caramel Sweetened Condensed Milk
Recipe via Meal-Master (tm) v8.05 Source: Borden, Inc.
1- 14-oz can sweeten Condensed milk
VARIATIONS AFTER CARAMELIZING:
SPICY CARAMEL TOPPING-
1/2-teaspoon Ground cinnamon
1/4-teaspoon Vanilla or almond extract
Water
NUTTY CARAMEL TOPPING-
1-teaspoon Vanilla
1/3-cup Nuts -- chop/toast
2-tablespoons flaked coconut
CHOCOLATE CARAMEL TOPPING-
1-teaspoon Vanilla
1-oz unsweetened chocolate, Melted
1/3-cup Nuts -- chopped
Oven Method:
Pour milk into a 9" pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water to just below pie plate rim. Bake at 425º for 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Stove Top Method:
Pour milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Microwave Method:
Pour milk into 2-qt. glass measure. Cook on med. (50% power) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on med-low (30% power) 12 to 18 minutes or until very thick and caramel colored, stirring briskly every two minutes until smooth.
To Reheat in Microwave: Place desired amount of caramel in a 1 or 2 cup glass measure. Heat on high (100% power) 40 to 50 seconds or until warm, stirring after 20 seconds
Variations after caramelizing Sweetened Condensed Milk:
Spicy Caramel Topping:
Stir in cinnamon, vanilla/almond extract; add water to desired consistency; mix well.
Nutty Caramel Topping:
Stir in vanilla, nuts and coconut. Chocolate Caramel Topping: Stir in vanilla, chocolate and nuts (if desired). Mix well.
USES:
As a pudding w/whipped cream and shaved chocolate. As a topping for ice cream, pound cake, or angel food cake. Combined with whipped cream to fill cream puffs or layer in parfaits. As a frosting or filling for cookies, cakes, and tortes. Spooned over baked apples, poached pears, rice pudding, or bread pudding.
_____________________________
Chestnuts in Cointreau Syrup
Recipe via Meal-Master (tm) v8.02
1 1/2 LB Chestnuts (about 50 nuts)
Peels of 2 lg. Fresh tangerines; pith removed, torn into large chunks
3/4 c Sugar
1 1/4 c; Water
1/3 c Light corn syrup
1 TB Orange zest; finely slivered
1/3 c Cointreau or
Other orange-flavor liqueur*
*Grand Marnier, Triple Sec, etc.
Chop each chestnut in half with a cleaver or heavy knife (lay them flat side down on a cutting board for easy chopping.) Place the nuts in a saucepan, add water to cover by 1", and bring them to a boil over high heat. Boil the nuts, uncovered, 3 minutes, and then drain them. Pry or pop the halves out of the shells. The skin will usually remain in the shell; scrape off any bits that adhere to the nuts. Halve each piece.
Return nuts to the rinsed-out saucepan; add the skin of one tangerine and enough cold water to cover the nuts. Bring the liquid to a boil, lower heat, and simmer the nuts gently, partly covered, until they are translucent, about 1 hour. If necessary, add more boiling water to keep the nuts covered. Using a slotted spoon, lift the nuts from the cooking liquid, leaving any scum behind. Discard the liquid and peel.
Combine the sugar, water and remaining tangerine peel in the rinsed-out saucepan; bring the mixture to a boil. Simmer the syrup 10 minutes, then add the chestnuts. Bring the syrup to a boil again, then lower heat and simmer the chestnuts, covered, for 15 minutes. Remove the pieces of zest; return the sauce to boiling and simmer it for 3 minutes.
Ladle the nuts and syrup into a sterilized storage jar and add orange liqueur. Cover the jar, shaking it to mix everything, then cool and refrigerate. The flavor improves for several weeks. Stores for up to a year in the refrigerator.
The author suggests spooning this sauce into stemmed glasses and topping it with lightly whipped cream, or serving it as an ice cream topping. Yield: About 2 1/2 cups.
From Fancy Pantry by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pg. 224.
___________________________
Coffee Sauce
* Exported from MasterCook *
1 cup sugar
1 2/3 cups extra strong coffee -- at room temperature
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/3 teaspoon salt
Note: If you would like to serve this sauce chilled, omit butter and refrigerate after sauce has thickened.
In a heavy skillet, melt the sugar slowly, stirring often, until the sugar
is a light amber color, about 5 minutes. Slowly add 1 1/3 cups of the coffee, stirring constantly. Be prepared for a lot of steam. In a small bowl, blend the cornstarch and the remaining 1/3-cup of coffee until smooth. Stir the mixture into the hot coffee-sugar mixture. Continue cooking over low heat and stir until the sauce boils and thickens, about 8-10 minutes. Remove from heat and stir in the butter and salt until blended. Serve warm over ice cream.
Reprinted in The Sacramento Bee 8/27/97.
___________________________
Easy Bittersweet Sauce
2 bars (2oz) unsweetened baking chocolate, broken into pieces
1/3 cup water
¾ cup sugar
¼ (1/2 stick) butter or margarine
½ teaspoon vanilla extract
In small saucepan over low heat, melt chocolate in water, stirring constantly; add sugar. Heat to boiling, stirring constantly until sugar is completely dissolved and mixture is slightly thickened. Remove from heat, stir in butter and vanilla. Cool slightly. Serve warm over ice cream or other dessert. Cover and refrigerate leftover sauce. To reheat, Cook over low heat stirring constantly until warm. Makes about 1-cup sauce.
____________________________
GLISTENED WALNUTS
½ cup sugar
1 cup walnut pieces, toasted
Sprinkle sugar evenly in small, heavy skillet. Cook slowly over very low heat, stirring occasionally, until sugar melts and turns golden in color. Add walnuts. Pour onto buttered baking sheet. Using oiled fork, separate walnuts into individual pieces; cool. Break into small pieces. Makes 1 ½ cups. Use as ice cream topping. Store in airtight container.
_____________________________
Hot Fudge Sauce
* Exported from MasterCook II *
Recipe by: Mennonite Country-Style Recipes - Esther H. Shank
1 Can (14 Oz) Sweetened Condensed Milk
1 1/2 Squares (1 Oz Squares) Unsweetened Chocolate
1/4 C Water
1 Tsp. Vanilla
Combine all except vanilla in saucepan. Stir over medium heat until boiling. Simmer several minutes until smooth and thickened, stirring constantly. Remove from heat. Add the vanilla
Serving Ideas: Delicious served on ice cream or cake.
_______________________________
Hot Spiced Blueberry Sauce
Recipe via Meal-Master (tm) v8.01
An American recipe of World War II vintage, this simple sauce is excellent on pancakes or served over top-quality ice cream.
Combine a cup of blueberries, 1/4 cup sugar. 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in a saucepan and bring to the boil. Boil for 5 minutes, stirring occasionally. Serve hot.
Makes 1 1/4 cups.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/5/93.
____________________________
Maple Mocha Topping
Recipe via Meal-Master (tm) v8.02
2 Egg whites (beaten until stiff
1/4 cup Sugar
2 teaspoons Instant coffee
1/2 teaspoons Vanilla
3/4 cup Maple syrup
Beat until thickened - serve over ice cream or angel cake. Makes 2 cups for Ice Cream or Angel Cake
_____________________________
Mexican Chocolate Sauce
Recipe via Meal-Master (tm) v8.01
4 oz Unsweetened chocolate ---------- 2 TB Butter or margarine
1/4 c Light corn syrup ------------- 1/4 c Sugar
1 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.
__________________________
Orange-Scented Chocolate Sauce
* Exported from MasterCook * Recipe By: the California Culinary Academy
4 tablespoons unsalted butter or margarine
4 ounces sweet baking chocolate -- broken into pieces
2 tablespoons orange juice -- freshly squeezed
1/2 teaspoon orange rind -- finely grated
* Time-saver Tip: Recipe can be prepared up to 5 days ahead and stored, covered, in refrigerator. Gently reheat in a saucepan or in a microwave oven.
Microwave Version
Place butter and chocolate in a small glass bowl. Microwave on 50% power for 1 minute, stir, then microwave 1 to 3 minutes more. Stir in orange juice and Rind.
NOTES: Serve a pool of this rich sauce topped with fresh fruit such as strawberries, bananas, peaches or pears. It is also good with ice cream or a rich fruit sorbet (sherbet). Double the recipe and you will have a terrific chocolate fondue.
___________________________
Peanutty Caramel Sauce
Recipe via Meal-Master (tm) v8.02 Recipe from "Kraft Creative Kitchens
1 pk (14oz) caramel (48)----------2 TB Creamy peanut butter---------2 TB Water
Microwave all ingredients in medium microwave safe bowl on high 2 1/2 to 3 1/2 min. or until smooth, stirring every minute. Serve as a dip with marshmallows, strawberries, apple slices and or pound cake pieces or as a sauce over ice cream.
_____________________________
Praline Toffee Sundae Sauce
* Exported from MasterCook *
2 ounces Praline Liquor
1 tablespoon Instant Coffee Powder
1 dash Salt
1/4 cup Water
1 1/4 cups Lt brown sugar
1 can Sweetened condensed milk
1/2 cup Chopped pecans
1 teaspoon Vanilla
Combine liquor, coffee, salt, water and sugar in heavy saucepan. Heat, stirring constantly, to boil. Cook without stirring to 230º on candy thermometer. Blend syrup slowly into milk. Add pecans and vanilla. Serve over ice cream.
__________________________
STRAWBERRY BALM SYRUP
* Exported from MasterCook * SOURCE: The Herbal Pantry by Emelie Tolley and Chris Mead
2 pt Strawberries
3 c Sugar -- approximately
10 Lemon balm sprigs, fresh
-----VARIATION-----
-----LEMON THYME SYRUP-----
2 pt Raspberries -- 4 half pints
3 c Sugar -- approximately
10 Thyme sprigs, fresh
"Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too".
To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice.
Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, and then combine it with an equal amount of sugar and the lemon balm in a non-aluminum saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling. Store in the refrigerator. MAKES: 1 TO 2 HALF-PINTS
_____________________________
STRAWBERRY RHUBARB SAUCE
* Exported from MasterCook * Source: Modern Woman magazine, June 1993
2 c rhubarb Fresh or frozen, sliced
1/3 c Orange juice
1/4 c Granulated sugar
1/2 Ts Cinnamon
1 pn Cloves
1 pn Ground nutmeg
1 t Vanilla
2 1/2 c Sliced strawberries
1. Put rhubarb, orange juice, and sugar into a medium sized saucepan. Stir together.
2. Bring to a boil over medium-high heat, stirring occasionally. Cover, and reduce temperature to low. Simmer gently for 7 to 12 minutes or until rhubarb is tender but most of the pieces still have some shape.
3. Remove from heat. Stir in cinnamon, cloves, ground nutmeg, and vanilla. Stir in strawberries. Taste and add more sugar if necessary, depending on the sweetness of the berries. Serve warm or cold, as a sauce for ice cream spooned over pound cake or short cake, or stirred into porridge. Sauce can by prepared several days in advance and refrigerated.
__________________________
WARM MIXED BERRY COMPOTE
* Exported from MasterCook *
1 c Strawberries, fresh
1 c Raspberries, fresh
1 c Blueberries, fresh
1/2 c Sugar
1/2 c Water
2 oz Butter
Ice cream, vanilla
In a large saucepan, bring the sugar and water to a boil. Simmer for 10 minutes. Add the strawberries and blueberries to the pan and cook for 2 minutes. At the last minute, add the mixed raspberries and butter to the saucepan with the other ingredients.
Heat just until butter melts. Spoon the mixture onto a flat plate and serve with a scoop or ice cream in the center.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
_______________________
WARM PEACH AND RASPBERRY COMPOTE over Crème Fraîch Ice Cream with Pine Nut Cookies
* Exported from MasterCook *
Crème Fraîche Ice Cream
1 1/2 cups milk
6 egg yolks
3/4 cups sugar
1/2 vanilla bean, OR 1/4 teaspoon vanilla extract
1 1/2 cups crème fraîche
In small saucepan whisk together the milk; egg yolks, sugar and vanilla bean. Whisk constantly over medium heat until thickened. Remove from heat and immediately transfer to a stainless steel bowl. Cover and refrigerate until cold. Remove vanilla bean. Transfer to the mixing container of an ice cream machine. Refrigerate until slushy. Add the crème fraîche and continue mixing until the ice cream is firm. Transfer to a storage container and pack down lightly. Freeze until serving. Makes about 1 quart.
Warm Peach and Raspberry Compote
2 to 3 ripe peaches, peeled
2 tablespoons water
2 to 3 tablespoons sugar
Zest of 1/2 lemon
1 pint raspberries
Cut peaches into cubes; place in a small saucepan. Stir in water, sugar and lemon zest. Cook just until peaches are tender. Stir in raspberries and heat just until warmed. Taste and adjust flavor with sugar or lemon juice as needed.
NOTE: This is best made shortly before serving.
Pine Nut Shortbread Cookies
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon baking powder
5 ounces cold butter
2/3 cup (5 ounces) ground pine nuts
1 teaspoon Cointreau (orange flavored liqueur)
Whole pine nuts for decoration
In the small bowl of mixer combine flour, sugar and baking powder. Gradually mix in the butter until mixture resembles coarse cornmeal. Blend in pine nuts then mix briefly. Turn out onto a lightly floured board and gently knead in the Cointreau. Form the dough into a disk, wrap with plastic and refrigerate until firm. Allow dough to soften slightly at room temperature before rolling out.
Roll dough on a lightly floured sheet of parchment paper to a thickness of 1/8-inch. Leaving the dough on the paper, neatly cut rows of round cookies spaced about 1 inch apart. Remove the excess dough from between the cookies and transfer the entire sheet of parchment onto a baking pan. Repeat process with dough scraps.
Gently press a few whole pine nuts onto the top of each cookie. Bake at 350°F until golden (8 to 10 minutes). Do not overbake. Allow cooling slightly before removing from baking sheet. Makes about 2 dozen small cookies.
NOTE: To grind pine nuts, place in a food processor fitted with a metal blade and sprinkle lightly with flour. Pulse several times until ground.
TO SERVE: Place a few small scoops of ice cream in a dessert dish (or a very elegant glass). Spoon the warm compote over the ice cream and arrange a couple of cookies at the side. Serve immediately, and do the dishes in the morning.·
__________________________________
Back to icecream index .