berry mimosa sauce

September 5, 2009 @ 12:55 pm · Filed under Desserts

berry mimosa sauce

Berry Mimosa Sauce

Serve over cake or ice cream. It is also good over French toast.

1 cup orange juice
1 1/2 tablespoons cornstarch
1/2 cup dry champagne
2 tablespoons honey
1 cup raspberries or strawberries

Combine orange juice and cornstarch in a medium saucepan; whisk until blended. Stir in champagne. Bring to a boil; reduce heat, and cook 1 minute. Stir in honey and berries.

When you want to test the depths of a stream, don use both feet. — Chinese Proverb

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    whiskey sauce

    September 4, 2009 @ 8:01 pm · Filed under Desserts

    whiskey sauce

    Whiskey Sauce

    Good spooned over leftover fruit cake or pound cake and topped with whipped cream and a dash of nutmeg.

    1 1/2 cups granulated sugar
    1 (5.33 ounce) can evaporated milk
    4 tablespoons margarine
    1 egg, beaten
    3 tablespoons whiskey

    Combine all ingredients except whiskey in top of double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time or make ahead and keep in the refrigerator. Do not add whiskey until just before serving.

    Makes 1 1/2 cups.

    In the United States there is more space where nobody is than where anybody is. This is what makes America what it is. — Gertrude Stein

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      sabayon

      August 24, 2009 @ 11:11 am · Filed under Desserts

      sabayon

      Sabayon

      Posted by bettyboop50 at recipegoldmine.com - April 29, 2001

      Serve this rich custard as a sauce over fruit or plain cake.

      4 egg yolks
      1/2 cup granulated sugar
      1/2 cup Marsala or sherry

      In a metal mixing bowl, whip the yolks well. Slowly whisk in the sugar. Blend in the wine. Place the bowl over steaming water. Cook the mixture, stirring constantly, until it thickens (about 7 to 10 minutes). Serve immediately.

      Servings: 2 or 3

      If you keep your mind sufficiently open, people will throw a lot of rubbish into it. — William A. Orton

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        mandarin banana sauce

        August 20, 2009 @ 12:31 am · Filed under Desserts

        mandarin banana sauce

        Mandarin Banana Sauce

        This is a great ice cream topper!

        1 1/2 teaspoons butter
        1 teaspoon finely chopped orange peel
        Juice of one orange
        1 tablespoon lemon juice
        2 tablespoons granulated sugar
        1 medium banana

        Melt butter in a small saucepan. Brown orange peel lightly. Mix in the orange juice, lemon juice and sugar; cook until sugar is dissolved and begins to thicken. Slice the banana and add to saucepan. Cook only 1 minute. Pour sauce over ice cream and serve immediately.

        Cheers to a new year and another chance for us to get it right. — Oprah Winfrey

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          almonds in honey

          August 19, 2009 @ 8:33 pm · Filed under Desserts

          almonds in honey

          Almonds in Honey

          1 3/4 cups whole almonds
          1 cup honey

          Toast almonds in a 350 degree F oven for 10 minutes, stirring once or twice, until golden.

          Cool on a wire rack. Place almonds in a clean 1-pint jar. Add honey slowly, using a table knife or narrow spatula to help honey drizzle down through the almonds. Cover.

          Store in a cool, dry place for up to 1 month. Spoon over ice cream. Freeze for longer storage.

          All art is but imitation of nature. — Lucius Annaeus Seneca

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                lush chocolate sauce

                August 5, 2009 @ 10:12 pm · Filed under Desserts

                lush chocolate sauce

                Lush Chocolate Sauce

                This may be served as hot fudge or cooled to room temperature until it has the consistency of sour cream. It will not harden if poured over ice cream. It will keep in the refrigerator for many weeks, or at cool room temperature for a couple of days. It may also be frozen.

                8 (1 ounce) squares chocolate
                1 cup heavy cream
                1/2 cup granulated sugar

                Chop chocolate evenly. In saucepan, heat half the cream with the sugar until it boils. Remove from heat. Add chocolate and stir until it melts and mixture is smooth. Add remaining cream and stir patiently until thick and smooth.

                Yields 2 cups.

                No book has yet been written in praise of a woman who let her husband and children starve or suffer while she invented even the most useful things, or wrote books, or expressed herself in art, or evolved philosophic systems. — Anna Garlin Spencer

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                  rum-lime sauce

                  June 2, 2009 @ 5:33 pm · Filed under Desserts

                  rum-lime sauce

                  rum-lime sauce

                  Rum-Lime Sauce

                  Wonderful over fresh fruit.

                  2/3 cup granulated sugar
                  1/3 cup water
                  2 teaspoons lime zest
                  6 tablespoons lime juice
                  1/2 cup rum

                  Bring sugar and water to boil; simmer 5 minutes. Add lime zest, and cool to room temperature. Stir in lime juice and rum. Chill.

                  Pour this sauce over prepared fresh fruit, and continue chilling for several hours. Garnish with mint sprigs and strawberries.

                  We are long before we are convinced that happiness is never to be found, and each believes it possessed by others, to keep alive the hope of obtaining it for himself. — Aldous Huxley

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                  watermelon sundaes

                  May 30, 2009 @ 8:05 pm · Filed under Desserts

                  watermelon sundaes

                  Watermelon Sundaes

                  Posted by luvtocook at recipegoldmine.com May 7, 2001

                  1 cup cubed watermelon, seeds removed
                  1 teaspoon honey
                  1/4 teaspoon ground cinnamon
                  Vanilla ice cream

                  In a blender or food processor, combine the watermelon, honey and cinnamon; cover and process until chunky. Serve over ice cream.

                  Yield: 4 servings.

                  Once all struggle is grasped, miracles are possible. — Mao Zedong

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                  sinfully rich nonfat chocolate sauce

                  May 29, 2009 @ 1:30 am · Filed under Desserts

                  sinfully rich nonfat chocolate sauce

                  Sinfully Rich Nonfat Chocolate Sauce

                  1 1/2 cups granulated sugar
                  3/4 cup cocoa
                  4 tablespoons cornstarch
                  1 (12 ounce) can evaporated skim milk
                  4 teaspoons vanilla extract

                  Mix sugar, cocoa and cornstarch together in a medium-size pan. Stir in milk. Over low heat, stir constantly with wire whip until thick and smooth. Stir in vanilla extract. Serve. Refrigerate any leftovers.

                  Makes 1 1/2 pints.

                  Life without a friend is death without a witness. — Eugene Benge

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                    cherry spoon sweet

                    May 26, 2009 @ 6:16 am · Filed under Desserts

                    cherry spoon sweet

                    Cherry Spoon Sweet

                    This is great by itself, but also try it on toast, ice cream, waffles, etc. The beet in the recipe provides extra color as well as earthy flavor.

                    2 pounds very firm sweet cherries
                    2 cups granulated sugar
                    1/4 cup fresh lemon juice
                    1 red beet, washed, trimmed, and quartered
                    2 to 3 teaspoons vanilla extract

                    Place cherries and sugar in a large bowl; toss gently to mix well. Cover and refrigerate overnight.

                    Transfer cherries and their syrup to a medium pan and heat over medium heat, stirring occasionally, until sugar dissolves and syrup comes to a boil, about 10 minutes. Boil gently for three minutes more. Allow to cool completely, then transfer cherries with a slotted spoon to a clean bowl and set aside.

                    Boil syrup in pan for one minute over medium heat. Add lemon juice and beets, and continue to boil until syrup reaches 240 degrees F (soft ball stage) on a candy thermometer (about 15 to 20 minutes). Add cherries and boil for two minutes. Remove pan from heat again, and stir in vanilla extract. Cool completely, then discard beets. Transfer the mixture to a clean quart jar, and store in the refrigerator.

                    But when you start disagreeing with the answers, youve got a problem. — R. E. Phillips

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