OLD FASHIONED BUTTERSCOTCH SAUCE
This is, of course, an essential for banana splits and butterscotch sundaes – but it’s also very special drizzled over apple pie, baked pears, coffee ice cream or brownies a la mode. Dip any fresh...
View ArticleHOT FUDGE SAUCE: THREE VERSIONS
Ben & Jerry’s, Nancy Silverton’s and Maida Heatter’s Everyone has a firm opinion about what makes the perfect hot fudge. Experiment and decide for yourself! The perfect one has to be among these...
View ArticleFRESH STRAWBERRY SAUCE
Note: this recipe will make more than the 2 cups indicated, if you add the optional fresh chopped strawberries to the finished sauce
View ArticleFRESH CHERRY SAUCE
This is a wonderful way to make use of fresh cherries when they are in season. You might serve this sauce with blintzes (or even pancakes), over a slice of pound cake or cheesecake, or as a topping for...
View ArticleCHOCOLATE MERLOT SAUCE
To Drizzle over Dessert The author of this recipe, Julie Hasson, simply says that it’s “outrageous” – complex and simple at the same time. Drizzle it over cake, ice cream, sorbet – or fruit. Try not...
View ArticleCHERRY SAUCE
Fabulous for making a cherry sundae or cherry milkshake – or even a cherry soda. This sauce will keep for 3-4 weeks in the refrigerator, awaiting your inspiration.
View ArticleCAJETA
Mexican-style caramelized goat-milk (or other milk) From Rick Bayless: Cajeta is one of the glories of the Mexican sweets kitchen, and you know why if you’ve tasted one made from goat’s milk that has...
View ArticleBURNT SUGAR SAUCE
Some folks just LOVE the flavor of burnt-sugar cake, icing or ANYTHING at all. Here’s a sauce to provide a solution – happens to be wonderful over butter pecan ice cream – or angel food cake.
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