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 ~~~~~Sauce's~~~~~

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

Cranberry Apple Sauce


1 cup cranberries

1 cup apple (diced)

1 cup water

3/4 cup sugar (more if you wish it sweeter)



Place the apple in a pot, the cranberries over the apples, and the water (water should not reach to more than half the depth of the fruit)

Cover closely and place on moderate flame

After the berries have commenced to pop open, stir sugar into sauce, and then stir mixture occasionally until berries are all mashed and sauce is thick
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:16 pm

Cinnamon Sauce


1 cup sugar

2 tbsp cornstarch

Dash salt

2 cups boiling water

1/4 cup butter or margarine

1-1/4 tsp cinnamon

1/2 tsp grated lemon peel

2 tsp lemon juice



In a 1-1/2 quart saucepan, mix sugar with cornstarch and salt

Gradually stir in boiling water

Bring mixture to boiling, stirring constantly, let boil 5 minutes

Remove from heat.

Stir in rest of ingredients

Serve hot, over Baked Cranberry Pudding

Makes about 2-1/3 cups
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:16 pm

Mock Devonshire Cream




1 pkg (3oz) soft cream cheese

1/4 cup light cream



In small bowl of electric mixer, at medium speed, beat cream cheese with light cream until smooth and fluffy

Makes 1/2 cup
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:16 pm

Eggnog Sauce


1 egg, beaten

1 cup milk

2 tsp sugar

1/4 tsp vanilla



Combine ingredients thoroughly. Makes enough for 2 servings on cereal or puddings
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:17 pm

Fresh Strawberry Sauce




1 pint box fresh strawberries

1/4 cup sugar

1/3 cup Grand Marnier or orange juice



Wash strawberries gently in cold water

Drain hull

In chafing dish, over direct heat, combine all ingredients

Heat, stirring occasionally, about 10 minutes or until sugar dissolves

Place chafing dish over boiling water in water pan

Serve sauce warm over ice cream or meringue shells

Makes 4 to 6 servings
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:17 pm

Foamy Sauce


1 cup confectioner’s sugar

1/2 cup butter

1 egg

Hot water

Vanilla

Cream butter and work in the sugar

Add the beaten egg

And about 2 tablespoons hot water

Heat and mix over hot water until the sauce thickens

Add vanilla and serve
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:17 pm

Foamy Sterling Sauce




1/2 cup granulated sugar

1/2 cup brown sugar

1 egg well beaten

1/2 cup heavy cream, whipped

2 tbsp butter

2 tbsp plain cream

1/3 tsp vanilla



Cream butter until soft; gradually add the sugars mixed together and the vanilla

Then add plain cream, a little at a time, and mix thoroughly

Add egg, and mix again

Lastly, fold in whipped cream

Serve over hot puddings
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:17 pm

Gingersnap Sauce




3 bacon slices

1/2 cup chopped onion

1/2 cup crumbled gingersnaps (about 6)

1/2 cup wine vinegar

1/2 cup light brown sugar, firmly packed

2-1/2 cups tongue stock or beef bouillon

1 bay leaf

1 tsp salt

1/2 cup seedless raisins

1 tsp grated lemon peel

1 tbsp Worcestershire sauce



In medium skillet, sauté bacon until crisp

Drain on paper towels, crumble, set aside



Add onion to skillet, sauté, until tender about 5 minutes



Stir in gingersnaps, vinegar, sugar, tongue stock, bay leaf, salt, and raisins

Bring to boiling, stirring, boil, stirring; until mixture is clear about 5 minutes



Remove from heat

Add bacon, lemon peel, and Worcestershire, mixing well

Serve hot over hot sliced tongue or ham



Makes about 2-3/4 cups
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:18 pm

Hard Sauce


1/4 cup butter

1 cup powdered, brown or maple sugar

1 teaspoon vanilla

Grated lemon rind



Cream the butter well and work in the sugar and flavoring

Set in a cool place until needed

Cream and more sugar may be added for more sauce.
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:18 pm

Irish Whisky Sauce




1/4 cup soft butter or margarine

2 cups light brown sugar, firmly packed

1 egg

1 cup light cream

Dash nutmeg

1/4 cup Irish Whisky



In top of double boiler, with portable electric mixer at medium speed, beat butter with sugar until light and creamy



Beat in egg, cream, and nutmeg, beat until mixture is fluffy



Cook, stirring occasionally, over hot but not boiling, water until the mixture is thickened

Remove from heat, gradually stir in Whisky

Serve warm or cold, with pudding

Makes 2-1/2 cups
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:18 pm

Lemon Cream Sauce




2 tbsp cornstarch

1 cup sugar

2 cups hot water

Juice and grated rind of 1 lemon

1 egg yolk

1 tbsp butter



Mix cornstarch with sugar and add water gradually

Cook 8 minutes

Stirring constantly

Add lemon juice, butter and lightly beaten egg yolk

Cook 3 minutes

Chill before serving
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:18 pm

Lemon Sour Cream Sauce




1-1/2 tbsp lemon juice

1 cup sour cream

1 tsp grated lemon peel

2 tbsp snipped chives



Combine all ingredients in small bowl

Mix well serves along with fish

Makes 1 cup
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:18 pm

Marshmallow Sauce




1/2 lb marshmallows

2 tablespoons water

3/4 cup sugar

1/4 cup milk



Stir the marshmallows with the water in a double boiler until smooth

Boil the sugar and milk until the syrup threads

When nearly cold, beat until thick and white

Stand in boiling water and stir until thin enough to pour

Pour the syrup over the melted marshmallows and beat the two together

Serve hot over ice cream
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:19 pm

Marshmallow-Mint Sauce


1/2 cup sugar 1/4 cup water 8 marshmallows

1 egg white

1 drop of peppermint oil

Green food coloring



Cook the water and sugar to thin syrup 230F

Cut the marshmallows in small pieces and add to the syrup

Beat the egg white stiff

And pour the syrup over it gradually, beating constantly

Add flavoring, and enough of the coloring to make a very delicate green.
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:19 pm

Marshmallow-Mint Sauce




2 egg whites

1/2 cup sugar

1/4 cup light corn syrup

8 large marshmallows, quartered

1/4 tsp peppermint extract

Green food color (optional)



In small bowl of electric mixer, let egg whites warm to room temperature about 1 hour

In small saucepan, combine sugar, corn syrup, and 1/4 cup water

Bring to boiling, stirring constantly reduce heat, simmer, 5 minutes, stirring occasionally

Add marshmallows, stirring until melted

Remove from heat

Meanwhile, with electric mixer at high speed, beat egg whites until soft peaks form when beater is slowly raised

Gradually pour hot syrup into beaten egg whites, beating at high speed until smooth

Add peppermint extract and food color

Cool refrigerate, covered, until needed

Serve over chocolate ice cream

Makes about 2 cups



Marshmallow Sauce

Omit peppermint extract and food color in recipe above

Serve over black raspberry ice cream
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:19 pm

Praline Sauce (no-cook)


1 cup light corn syrup

2 tbsp molasses

1 (4 oz) pkg instant butterscotch pudding mix

2/3 chopped pecans

2 tbsp water



Blend together syrup and molasses, stir in pudding mix

Add nuts and water

Chill 1/2 hour

Stir before using

Makes about 2 cups
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:19 pm

Peanut-Chocolate Sauce




1 (4 oz) pkg chocolate pudding mix

3/4 cup water

3/4 cup corn syrup

1/4 tsp salt

1 tbsp butter or margarine

1/3 cup peanut butter

1/2 tsp vanilla



Empty package contents into saucepan

Gradually add water, mixing until smooth

Add corn syrup and salt, mix well

Cook over medium heat, stirring constantly until mixture comes to a boil

Remove from heat and add butter, peanut butter and vanilla

Stir until melted

Serve warm or cold over ice cream

Makes 1-3/4 cups
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:20 pm

Pineapple Sauce




1/4 cup sugar

1 tbsp cornstarch

1 can (8-3/4oz) crushed pineapple

1/4 cup lemon juice

2 tsp grated lemon peel

Dash nutmeg



In small saucepan, combine sugar and cornstarch

Stir in undrained pineapple and lemon juice

Bring to boiling, stirring, over medium heat, boil 1 minute

Mixture will be thickened and translucent

Stir in lemon peel and nutmeg

Serve cold, over pistachio ice cream

Makes about 1-1/4 cups
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:20 pm

Rum-Butterscotch Sauce




1/2 cup butter or margarine

1-1/2 cups light brown sugar, firmly packed

1/2 cup light corn syrup

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

1 tbsp dark rum



In small saucepan, combine butter, sugar, and corn syrup, stirring until blended

Over low heat, bring to boiling, stirring constantly, until sugar is dissolved and mixture is smooth

Remove from heat

Gradually add evaporated milk, stirring until well blended

Add rum

Serve warm or cold, over vanilla ice cream

Makes about 2 cups
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:20 pm

Old Fashioned Vanilla Sauce




Mix together

1/2 cup sugar and 1 tablespoon cornstarch

Add gradually to this mixture 1 cup boiling water, stirring constantly

Boil for 5 minutes

Remove from fire and

Add few grains salt,

2 tablespoons butter And 1 teaspoon vanilla
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PostSubject: Re: ~~~~~Sauce's~~~~~   Sat Nov 08, 2008 8:20 pm

Vanilla Sauce




4 egg yolks

3 tbsp granulated sugar

2 cups milk or half and half

1 vanilla bean



In a bowl, beat egg yolks and sugar until light and fluffy

In a saucepan, heat milk or half and half

Turn off heat

Split vanilla bean open

Add to milk

Let pan sit on the stove for about 5 minutes

Remove vanilla bean

Heat milk again

Pour, steaming hot, over egg mixture, beating vigorously

Transfer sauce back to pan

Heat until almost boiling

Remove immediately

Whisk until slightly cooled

Serve sauce warm or cold

Makes about 2 cups
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~~~~~Sauce's~~~~~
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