Recipezaar: Condiments, etc.,Sweet recipes

Ten Minute Blueberry Sauce

Fri, 23 Jan 2009 17:42:03 -0500

I haven't tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Scholastic Parent & Child magazine. I plan to use Splenda for the sugar. -- posted by internetnut

Caramel Sauce

Mon, 26 Jan 2009 00:38:34 -0500

Watkins recipe using their Caramel Extract. Nothing better then caramel over vanilla ice cream. -- posted by Charlotte J

Frozen Strawberry Sauce - Sugar Free

Mon, 26 Jan 2009 15:01:02 -0500

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Fruit Sweet And Sugar Free cookbook. -- posted by internetnut

Irish Coffee Cream Sauce

Mon, 26 Jan 2009 15:03:12 -0500

In addition to my related recipe of Irish Chocolate Cream Sauce, posted in a separate recipe, this sauce for dessert (cake, ice cream, tarts, etc.) is one based on a coffee flavour and is equally delightful with a compatible dessert. It uses Irish Cream Liqueur. -- posted by DiLo

Honey Slaw from Harold Cohen's Ultimate Burger

Tue, 27 Jan 2009 00:55:27 -0500

Entered for safe-keeping. This was submitted by Harold Cohen to the Ultimate Recipe Showdown on the Food Network as one part of his winning burger. -- posted by KateL

Our Famous Apple Butter - Sugar Free

Tue, 27 Jan 2009 01:07:22 -0500

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Fruit Sweet And Sugar Free cookbook. When you have the time, make a large quantity of apple butter, as it can be easily frozen or canned for long term storage, or stored in the refrigerator for daily use. -- posted by internetnut

Butter Pecan Sauce

Tue, 27 Jan 2009 01:07:49 -0500

Watkins recipe using their Butter Pecan Extract -- posted by Charlotte J

Strawberry Sauce

Wed, 28 Jan 2009 01:24:47 -0500

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The Big Book Of Easy Suppers. This sauce is to be served over angel food cake, but is good on ice cream, plain cake, pancakes, and waffles. -- posted by internetnut

Raspberry and Blueberry Jam

Sat, 31 Jan 2009 01:56:08 -0500

I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving. -- posted by internetnut

Lemon Jelly

Sat, 31 Jan 2009 02:07:28 -0500

I have not tried this jelly. I'm posting this for safe keeping. I found this recipe in The Breakfast Book. -- posted by internetnut

Blueberry Maple Sauce

Sun, 01 Feb 2009 12:41:55 -0500

I have not tried this sauce. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving. A spoonful of this sauce is a scrumptious topping for sliced fresh peaches or other fruit. Of course, serve it on pancakes and waffles as well. -- posted by internetnut

Blueberry Orange Marmalade

Sun, 01 Feb 2009 13:15:13 -0500

I have not tried this marmalade. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserves. Blueberries and citrus enhanced with a hint of cinnamon make this marmalade quite unusual. The recipe is adapted from one developed by the Wild Blueberry Producers Association Of Nova Scotia. I plan to use Splenda for the sugar. -- posted by internetnut

Warm Apple Cider Sauce

Mon, 02 Feb 2009 01:52:44 -0500

I have not tried this sauce. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving. Enjoy this sauce strained and added to hot tea for a warming experience after a winter outing. -- posted by internetnut

Super Easy Raspberry Sauce (Made from Jam)

Fri, 06 Feb 2009 12:28:16 -0500

I made this sauce to drizzle over cake at a baby shower this past weekend. There were so many compliments, I was embarrassed to tell them how easy it was to prepare! ;) I used the leftover sauce to drizzle over homemade banana muffins... -- posted by sassykat1213

Blueberry Cordial

Fri, 06 Feb 2009 17:14:02 -0500

Simple. Cheap. No artificial anything. And Delicious! A wonderful cheap treat for your family's drink bottles. I created this after being unable to find a kid-friendly blueberry cordial recipe. I used frozen berries but fresh would do, of course! Time shown does not include the overnight steeping time, which is optional but advised to get the max flavour. -- posted by RubberDucky AU

Super Easy Jam

Thu, 12 Feb 2009 13:16:00 -0500

I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Parents magazine. This isn't your grandma's recipe-our jam can be made in one pot in half an hour. -- posted by internetnut

Melon Salsa

Mon, 16 Feb 2009 01:15:59 -0500

A refreshing salsa with canteloupe melon, chili, lime & mint. Serve with grilled white meats or fish. -- posted by English_Rose

Red Onion and Port Wine Confit

Tue, 24 Feb 2009 11:18:23 -0500

Adapted from delicious:days. Serve with a cheese course. Will keep several days in the refrigerator. -- posted by DrGaellon

Thick Apple Pancakes With Raspberry Sauce

Tue, 24 Feb 2009 11:21:42 -0500

This is a fabulous and impressive recipe (both visually and in deliciousness). It's great with or without the raspberry sauce The recipe makes about twice the amount of sauce necessary (in my opinion), but the leftovers are amazing on ice cream! I don't strain the raspberries because the seeds don't bother me. You can also replace with strawberries. If you really want a decadent meal, top with whipped cream. You can prepare the recipe as directed or just bring the apple topping and raspberry sauce out to the table and let people plate it themselves. It's also great if you mix the apple topping right into the pancake batter. Really, it's hard to go wrong with this recipe. :) This beautiful brunch dish is served at The Ahwahnee Hotel in Yosemite Valley, CA and was printed in "Bon Appétit" (Nov. 2000). If you are just cooking for one or two, leftover batter refrigerates well. -- posted by blucoat

Honey Butter Spread

Wed, 25 Feb 2009 10:16:22 -0500

This is a quick and easy recipe for honey butter spread. I made an elegant luncheon for one of my friends and needed a little something extra to add a special touch. She took one bite and instantly asked, "What's in this? It's so good!" I used salted butter because I liked the subtle combination of sweet and salty, but one could use unsalted if desired. It is best served at room temperature spread on the bread of your choice. -- posted by MarthaStewartWanabe

Virginia's Cinnamon Sauce (Bread Pudding, Ice Cream, Crepes, Etc

Sun, 01 Mar 2009 18:06:31 -0500

My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy. -- posted by LightEra

Pudge's Honey Cashew Sauce

Thu, 12 Mar 2009 00:27:08 -0400

My children and I love Chinese Food, so I started experamenting at home with different things. We love the taste of Real Honey, and believe me, you can taste the Honey in this one! -- posted by PeNutButerPudge

Poudre Douce (Powder Douce)

Thu, 19 Mar 2009 01:16:55 -0400

Many medieval recipes call for spice mixtures without detailing the exact spices. While it is tempting to assume that each particular spice mixture had a consistent recipe, there is evidence of substanial variation for different times, regions, budgets, and cooks. The recipe below is for one of the more commonly called for spice mixtures. I strongly encourage altering it to suite your own tastes. -- posted by Wylder

Banana Caramel Topping

Fri, 20 Mar 2009 02:53:31 -0400

What could make ice cream even more delicious? Gooey homemade toppings, of course! This topping was made famous in New Orleans, and the recipe came from a hotel chef there. I found this recipe in Taste Of Home magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free caramel ice cream topping and no sugar added vanilla ice cream. -- posted by internetnut

Strawberry Margarita Dessert Sauce

Mon, 23 Mar 2009 14:48:25 -0400

Tequila; Strawberries! I have nothing else to say:) -- posted by sbera007

Sweet Vanilla Bourbon Sauce for Filet Mignon or Salmon

Tue, 24 Mar 2009 18:00:02 -0400

Note: To spice it up to your liking.... Experiment with sherry, port or a luxury rum in place of bourbon. (With rum, it needs to be a luxury sipping rum with complex flavors like Zacapa or Zaya, not the cheap stuff). Also, add some cracked peppercorn over the sauce-covered steaks (not regular black pepper) or season your steak heavily with black pepper to create a strong mix of spice and sweet. For a richer recipe, use half-and-half or cream for milk. For a healthier version, I substituted Splenda and it turned out just fine. Also can be used to top salmon, but it was borne to top filet mignon. Maybe even might be good over shrimp, but haven't tried it. -- posted by GoldsmithLissa

Orange Glaze - Anne of Green Gables

Wed, 25 Mar 2009 12:00:23 -0400

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. -- posted by Diana #2

Sweet Coconut Cream

Fri, 27 Mar 2009 01:12:15 -0400

This makes a great dessert topping to drizzle over berries or pies...really yummy on pumpkin pie. I also have a whipped version that makes it nice and thick like whipped cream!!! I like to let it chill for a couple of hours or even better over night. Depends on how much of a hurry you are to eat it :) Remember this is a simple way to make a dessert from berries. Just drizzle or coat berries and serve. Delicious!!! And very good for you too. The coconut is anti-microbial, antifungal...etc.. I use Thai Kitchen Brand...NOT the low fat one...coconut doesn't make you fat...it actually speeds up your metabolism. You can read more about the health benefits of Coconut here: http://www.greensmoothiegirl.com/coconut-oil-health-benefits.html She also has some good recipes on her site too. -- posted by RawwGurl

Kicked up BBQ Sauce

Sat, 28 Mar 2009 17:06:37 -0400

This is the best BBQ sauce I have every eaten. No kidding! Slightly sweet with some HEAT. Perfect for pulled pork. I actually came up with this recipe after overcooking a pork roast. I wanted an amazing sauce to cover up the fact the meat was dry and stringy. Did the trick. :) -- posted by Bekah49036

Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

Sun, 29 Mar 2009 20:37:27 -0400

Entered for safe-keeping. By Darlene White from "Grow" by www.vegetablegardener.com. Serve over rice pudding or ice cream. -- posted by KateL

Honey Dip

Mon, 30 Mar 2009 18:26:25 -0400

I found this on All Recipes. It is great for toast or as fruit dip!! -- posted by Chef Miel

Caramel Cream

Mon, 30 Mar 2009 18:26:37 -0400

This is from the Imperial Sugar website. Nice to pour over bread pudding or cakes or straight into your mouth!! -- posted by Chef Citron

Pork Chops With Tangy Peach Salsa

Sat, 04 Apr 2009 10:17:51 -0400

Taco seasoned pan fried pork chops topped with a tangy peach salsa sauce. -- posted by bigwolverine

Aunt Bo's Comfort Sauce

Wed, 08 Apr 2009 01:49:22 -0400

Aunt Bo is the sauce maven in our family! Every time someone's gonna make a special cake or bring some homemade ice cream at a family potluck, Aunt Bo's right there with a big bottle of her special sauce. I don't know why she calls this one comfort sauce but she insisted I do too if I was gonna post it on the internets! -- posted by Chef #1223324

Balsamic Onion Marmalade

Thu, 09 Apr 2009 20:00:07 -0400

After a recipe from Tom Colicchio's _'wichcraft_, using a technique from Alton Brown. -- posted by DrGaellon

Kumquat Marmalade

Wed, 15 Apr 2009 01:59:53 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Apple Marmalade

Wed, 15 Apr 2009 02:10:25 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Sweet and Sour Sauce

Mon, 20 Apr 2009 00:28:50 -0400

We made this with stir fry, and I had no idea how easy it was to make your own sweet and sour sauce (and how much better). We didn't have the pimientos, and it still turned out great. The sauce was so good it required a second batch to go along with the leftover stir frry. Serving size is estimated. -- posted by AmyZoe

Ruth Feeney's Blackberry Jelly

Fri, 01 May 2009 03:09:33 -0400

Ruth seals her jars paraffin, eliminating the need for water processing. You may also use the following recipe to make elderberry jelly, if you have a good and trusted source. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Simple Foam Dessert Sauce

Mon, 04 May 2009 11:56:22 -0400

I was looking for a quick way to dress up a package of store-bought pudding tonight, and came up with this. It is important to use a small pan for this recipe. You can make sure that the pan you have is the right size by squeezing the marshmallows all together into the bottom of the pan, so that there are no double layers of marshmallows. -- posted by BassoonGirl

4 Fun Salsa's in One!

Tue, 19 May 2009 01:53:37 -0400

Here you have 1- "Main Salsa". 2-"Smokey and Spicy Salsa". 3- "Spiked Fruity Salsa". 4- "Guacamole" Salsa. Your choice! This recipe was created by the "Whine & Cheese Gang", --Leslie--- cilantro "love of herbs". NcMysteryShopper--Vodka the queen of mixed drinks. Susie D-Garlic many healthy properties. mama's kitchen-brown sugar to sweet! Mommy Diva - Serrano! Cause she too likes it spicy!! --Laury-- - reFRESHing limes. Brenda.- Onion Sweet and Spicy she is all in one. chia - Juicy Ripe tomatoes. French Tart - sun-dried tomatoes cos' she lives in the sun, have rosy cheeks when I drink too much and I have a dry sense of humour! **Jubes**- for the Love, love, love of tomatoes. megnbrycesmom - bright fruit like mango b/c she adores color PanNan - Soft and Creamy avocado. Peter J - cool as a cucumber Pot Scrubber - fresh cracked pepper salt and cumin for his spiciness. --Rita---chipotle in adobo sauce I like it smokey hot! We put these all together and came out with this yummy recipes. For each of the last three salsa's use your taste buds to see how much of the main salsa to add. Have fun creating your mixes. Can't wait to see what you did! -- posted by ~Rita~

Raspberry or Strawberry Coulis

Fri, 22 May 2009 01:30:27 -0400

From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies. -- posted by Dreamer in Ontario

Lemon Honey Butter

Mon, 08 Jun 2009 17:11:42 -0400

I was first introduced to Recipe #346922 earlier this year, and have enjoyed it very much. So....why not have a lemon version. This is wonderful spread on toast or bagels. And if that wasn't good enough.....try some on steamed vegetables. :) Serving size will vary depending on how you use it. -- posted by Diana #2

Cinnamon Creme Fraiche

Fri, 12 Jun 2009 16:06:28 -0400

I think this comes from David Lebovitz. Sounds like it would be wonderful served with so many things; I've got visions of apple crisp dancing in my head now.. -- posted by KlynnPadilla

Simple Chocolate Sauce or Fudge

Mon, 22 Jun 2009 12:09:00 -0400

This is a very easy sauce for ice cream or cakes as an extra rich option! It is from my grandmother who used to make this when they were kids. Tastes like homemade fudge! -- posted by Chef #1301161

Strawberry Butter

Fri, 26 Jun 2009 16:40:10 -0400

Posted for safekeeping; found in magazine. Slightly different from other strawberry butter recipes previously posted. Enjoy! -- posted by KlynnPadilla

Becky's Tropical Hot Buttered Rum Sauce

Fri, 10 Jul 2009 06:27:29 -0400

This sauce is fantastic, if I do say so myself! Try it over pancakes, waffles, sliced bananas, puddings, or ice-cream. It's good over just about anything--YUM!!! -- posted by BecR

Hoisin - Jalapeno Sauce

Tue, 14 Jul 2009 01:27:08 -0400

I found this on the net while looking for a similar recipe to broil salmon for another Zaar member. Although it was originally listed for wings - I think it could be used for other meats as well. -- posted by Mommy Diva

Borage Jelly

Thu, 16 Jul 2009 14:22:00 -0400

For growers of borage add flowers to herbal vinegar as a dye and for a slight cucumber flavour.This is wonderful on cucumber tea sandwiches. -- posted by ~Rita~

Orange Chicken Sauce

Sat, 18 Jul 2009 14:15:52 -0400

I had tried all of the orange juice concoctions and I couldn't really accept them as "orange chicken", but this one came out great and everyone seems to really like it. We have definitely been making more Chinese food at home. It is sweet, tangy and spicy (optional). Enjoy! Also you can use this with my Recipe #381962 recipe. -- posted by birdie #3 (andrea)

Vanilla Glaze

Wed, 29 Jul 2009 02:39:23 -0400

Great for if you don't feel like adding frosting. -- posted by Parvulus

Magic Mirin Dressing

Wed, 29 Jul 2009 14:28:12 -0400

Jill Dupleixs favourite vinaigrette for green salads and vegetables. -- posted by English_Rose

Chief's Fans Dry Rub

Tue, 04 Aug 2009 02:26:53 -0400

Kansas city style dry rub, I have used for 4 years now. Is great on all types of meat and even vegetables. -- posted by Holy Smokes the bbq king

Anna's Tuna Soboro (Quick and Easy!)

Mon, 17 Aug 2009 02:23:28 -0400

Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web. -- posted by freakingdork

Chipotle Tomato Jam With a Hint of Basil

Mon, 17 Aug 2009 02:27:59 -0400

Top your next burger, meatloaf glaze ribs or chicken with this! Depending on how much water your tomatoes have will determine how long to cook.It is more a loose spread then a jam. -- posted by ~Rita~

Pineapple Sage Sugar 2 Options

Thu, 20 Aug 2009 02:19:45 -0400

A nice addition for tea, baked goods, Sprinkle over muffins or chicken. -- posted by ~Rita~

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

The Realtor's Orange Syrup

Mon, 24 Aug 2009 10:34:10 -0400

Use this delicious syrup over waffles, pancakes, crepes, pound cake, vanilla ice cream and more. It's quick and easy to make and tastes like fresh sweet oranges. You can add 1/2 tsp of cinnamon for spiced orange flavored syrup. -- posted by Realtor by day, Chef by night

Cantaloupe Relish

Mon, 31 Aug 2009 02:42:08 -0400

Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping. -- posted by Molly53

Thai Peanut Sauce

Wed, 02 Sep 2009 16:22:47 -0400

This is sooooooo yummy! I usually serve this with Thai Chicken Wraps, but my husband will put the leftover sauce on just about ANYTHING! -- posted by HappyCookingMommy

Marrakech Chutney

Fri, 04 Sep 2009 14:37:24 -0400

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates. -- posted by Annacia

Hazelnut Scones W/ Optional Lemon Honey or Liqueur Whipped Cream

Tue, 08 Sep 2009 12:45:41 -0400

From Southern Living 1994. I added some topping options. Cooking time applies to scones only. Feel free to try the scones or toppings separately. I've made this successfully with various liqueurs. -- posted by gailanng

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Tia Maria Cream for Berries

Mon, 14 Sep 2009 11:15:24 -0400

Great with fresh fruit. Pol Martin Cookbook. -- posted by daisygrl64

Peach Cardamom Jam

Mon, 14 Sep 2009 15:19:04 -0400

Thanks to the reduced amount of sugar, it tastes extremely peachy, but with a smooth little kick. It makes a nice thick jam, that goes great on challah or a croissant. -- posted by Natalia - St Louis

Jezebel Sauce

Thu, 17 Sep 2009 10:45:22 -0400

This sweet and savory sauce is a southern favorite.. it's extra good on meatballs, Chicken and shrimp -- posted by GingerlyJ

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Peach and Fig Preserves

Tue, 22 Sep 2009 14:32:53 -0400

This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish. -- posted by ~Rita~

Chocolate Sauce

Thu, 24 Sep 2009 14:23:31 -0400

I found this in a cookbook years ago. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Irish Lemon Curd

Mon, 28 Sep 2009 02:08:43 -0400

This recipe came from an Irish website. It makes enough for 2 people. -- posted by bakedapple42

Easy Vanilla Dessert Sauce/Party Dip

Wed, 30 Sep 2009 15:36:00 -0400

This is from my pumpkin nuggets recipe, but I wanted to post it separately as well because it's really tasty and would be great for lots of different desserts, and a year-round fruit dip for parties. It's also really easy to make! Sweetened condensed milk makes a great base for all kinds of dessert sauces and already got most of the work done for you. -- posted by the80srule

Pineapple Lime Jam

Mon, 05 Oct 2009 17:24:01 -0400

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking. -- posted by Coppercloud

Spiced Pineapple Jam

Mon, 05 Oct 2009 17:26:49 -0400

Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it. -- posted by Coppercloud

Charlie's Sweet 'n Spicy BBQ Sauce

Mon, 12 Oct 2009 14:21:44 -0400

This started with a recipe off the back of a jar of Grandma's Molasses, but that one needed some work. I'm still toying with some of the changes, so any suggestions are welcome. -- posted by Chef #1410445

Mango Barbecue Sauce

Mon, 12 Oct 2009 17:08:55 -0400

This yummy but non-traditional sauce came from Emeril -- posted by GingerlyJ

Sweet Onion Marmalade

Thu, 15 Oct 2009 14:25:36 -0400

This condiment is great on Burgers and dogs My friend Lori says she likes to eat it on a bun by itself -- posted by GingerlyJ

Little Tommy Tucker's Sweet & Savory Butters

Thu, 15 Oct 2009 16:20:53 -0400

I found this in The Mother Goose cookbook. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Christmas Cherry Ham Glaze

Sun, 18 Oct 2009 10:13:56 -0400

This may also be served on the side as a sauce and doubles well, for the best flavor I recommend to use a good quality cherry preserve such as Smuckers -- posted by KITTENCAL

Great Grape Ginger Fire Jelly

Mon, 19 Oct 2009 12:53:57 -0400

I love the combination of hot and sweet! This is something I created playing around. Great on a cracker! -- posted by Potatoes Browning

No Sugar Added Sweetened Condensed Milk

Mon, 19 Oct 2009 21:24:53 -0400

A must for Holiday baking. YES! Its that time of year! I dont know how many times Ive looked at a luscious recipe with adoration, only to discover that its main ingredient is sweetened condensed milk. AKKKK, In the weight-loss surgery lifestyle there is no room for so much sugar or in a diabetics meal-plan, or for those who just dont want the sugar-coma that comes from eating it! Recipes for homemade are all over and its very easy to make it no sugar added. (It will never be sugar freesimply because there is lactose (milk sugar) in the milk powder. But that is finethose hit our system slowly and shouldnt cause a problem.). This recipe makes just barely shy of a standard can of the gorgeous stuffso use it in any recipe calling for the real-deal and youll be just fine. This is best if you use it right away because it gets very thick as it sits. You can store it in the fridge and gently reheat to bring to pouring consistency. If its still too thick add a tablespoon or so of boiling water. **I use a generic brand (Walmarts Great Value) of dry milk powder and it always works great. However when I used the Milkman brand (in an orange box) it was way too thickand got THICKER when I microwaved it to make it thinner!! I found this recipe on Living Thin. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Strawberry Sauce

Thu, 22 Oct 2009 15:29:22 -0400

I created this recipe for a strawberry shortcake topping, and after trying it, I realized it would be awesome for any recipe you'd like to top with a strawberry sauce, especially ice cream! It is so delicious I had to share it. -- posted by JessHidenfelter

Awesome Pecans

Mon, 26 Oct 2009 13:04:26 -0400

Totally addictive... these pecans are sweet, spicy, salty and crisp. A friend gave me some pecans for Christmas. I used the recipe she shared, a recipe from RecipeZaar, and another, from a third source. All three were good, but finally I came up with this recipe that satisfied my tastes, and my friends as well. -- posted by Sweetiebarbara

Mango-Orange Sauce

Wed, 04 Nov 2009 13:03:59 -0500

Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations. -- posted by Jainene

Sweet Cole Slaw Dressing

Wed, 11 Nov 2009 10:56:45 -0500

I like sweet cole slaws. So I mixed up a few recipes and added my own things into this recipe. I hope you enjoy this sweet Coleslaw. This recipe goes great pulled pork bbq. Enjoy -- posted by TWL's wife

Lemon Slices in Honey / Citrus Concentrate for Your Health

Wed, 11 Nov 2009 16:17:45 -0500

Feeling down, have a hang over or just need a lift try this. -- posted by ~Rita~

Molasses Butter Cream

Sat, 28 Nov 2009 15:21:46 -0500

I found this recipe in an old Pioneer Cookbook. I love sweet molasses on a piece of 'johnny cake' or a corn muffin, especially hot from the oven! This creamy syrup is a delicious treat. -- posted by Elly in Canada

Strawberry Sauce

Tue, 15 Dec 2009 11:21:31 -0500

A sweet and simple strawberry sauce, good for all your favorite desserts! -- posted by LibraChick93093

Blueberry Sauce

Wed, 16 Dec 2009 18:38:55 -0500

Strawberries can be used in this recipe. I found this recipe in The Market Basket Fresh Fruit and Vegetable Guide. This is from New York WIC Program Farmers Market Nutrition Program. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Vanilla Cashew Cream

Mon, 21 Dec 2009 16:55:29 -0500

Thsi is a delicious non-dairy cream topping for your favorite pies. I made this for Thanksgiving 2009 to serve with my pumpking and apple pies, and it was AMAZING! Please only use RAW cashew pieces, roasted or salted cashew pieces will make this too dark and taste more like nuts rather than cream. This can but put into the freezer for 10-15 mintues before serving to increase its thickness. You can soak the cashews in the water ahead of time to soften them a bit, but it is not necessary. -- posted by Kozmic Blues

Spiced Fresh Cranberry Relish

Tue, 29 Dec 2009 02:28:45 -0500

This simple relish is a delicious accompaniment to your poultry, ham, and pork dishes. Tart raw cranberries are seasoned with cinnamon, nutmeg, cloves and ginger, and sweetened with sugar, orange juice and plump dark rasins. The red wine gives this old-time-favorite a sophisticated twist. -- posted by Feast Your Eyes!

Pineapple Sauce / Filling

Thu, 31 Dec 2009 21:06:24 -0500

I needed some pineapple filling for Recipe #50381, being the store was out of the canned stuff I came up with this. This would be great on top of French toast, inside a cake or over ice cream. -- posted by ~Rita~

Pineapple, Papaya, Mango Salsa over Jasmine Rice

Thu, 07 Jan 2010 11:22:10 -0500

This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile. -- posted by SarasotaCook

Apricot-Ginger Sauce

Fri, 08 Jan 2010 00:38:43 -0500

This sauce is very versatile. It is delicious warm with pork or ham, and also good cold served over ice cream! You can vary the texture by blending the mix with a hand held blender, or leave it chunky...your choice! If you do choose to blend it, the yield will be slightly less than specified. -- posted by breezermom

Fudge Frosting/ Hot Fudge Sauce

Fri, 08 Jan 2010 15:45:03 -0500

Originally the recipe was used as frosting for my grandma's chocolate mayonaise cake, but also works well as a hot fudge sauce for ice cream. It's not overpowering in sweetness or flavor and I love the smooth texture. You decide or do what I did and try both. Cooking, prep, and yield is approximate. -- posted by Mom2J&A

Apple Cranberry Topping

Mon, 11 Jan 2010 19:16:57 -0500

Awesome apple topping for oatmeal, waffles, yogurt, ice cream or anything that needs a little kickstart. If you like your topping a little thicker, add a tiny bit of dissolved cornstarch (--1/2 teaspoon) at the very end. -- posted by Violettes4me

Mom's Carmely Pancake Syrup

Mon, 25 Jan 2010 10:50:41 -0500

My mom (also my paternal grandmother- that's where it came from...they used to have a dairy back in the day) would always make this when we ran out of pancake syrup. It is different than anyone on here. It is soooo homemade and yummy!!! May be a little rich for some!! Easy and simple to maked!!! Enjoy!! -- posted by Chef GreanEyes

Sweet and Sour Sauce

Tue, 26 Jan 2010 19:40:46 -0500

I made this wonderful thick sauce to put on tofu and it got rave reviews. The recipe makes enough to cover one or two blocks of tofu depending on how much sauce you prefer. -- posted by BB2011

Lower Calorie Quick Hot Fudge

Thu, 28 Jan 2010 15:53:18 -0500

This is a quick hot fudge recipe that I use when I really want to indulge. You can mix in any kind of 70% Cocoa and above chocolate bars (bars usually come as 2 oz, so you would need 2). I prefer to use Dagoba pure unsweetened chocolate. Whatever is available will work. -- posted by Southern Kitchen Gardener

Cumberland Sauce

Tue, 02 Feb 2010 13:11:38 -0500

Stir up an irresistible accompaniment to ham with this fabulous recipe for Cumberland Sauce. -- posted by English_Rose

Lavender Jelly

Sun, 07 Feb 2010 15:59:34 -0500

A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit! -- posted by BecR