Recipezaar: Sweet Sauces recipes

Honey Butter Shanachie

Wed, 29 Apr 2009 14:43:05 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread (rz. 28076) with Honey Butter with its soups. The original recipe (restaurant quantity) is 30 lbs butter (preferably Irish unsalted butter) and 10 lbs honey (preferably clover honey). If you're not feeding an army, this is the reduced recipe, approximately the same proportion ... The "cooking time" listed is to warm the butter and then chill it back. Assuming a 1 tsp portion, this will make 24 pats of butter. -- posted by Gandalf The White

Bittersweet Hot Fudge Chocolate and Coffee Sauce

Thu, 30 Apr 2009 01:34:27 -0400

Can't get enough of your caffine? Well, you will get a double douse with this recipe! Excellent on anything that needs a chocolate sauce!!! This sauce can be chilled and re-heated. ready to serve -- or -- freeze it in small containers. Perfect for OMAC!!!! -- posted by Abby Girl

Lorna's Hard Sauce/Glaze

Fri, 01 May 2009 03:07:09 -0400

I don't know who Lorna is, but she made one mighty fine hard sauce. Try and not keep your fingers from licking the bowl!!!! I used this recipe on my cinnamon buns and Christmas pudding. This recipe can be cut in half quite successfully -- posted by Abby Girl

Agave Maple Syrup Substitute (Vegan)

Fri, 01 May 2009 13:12:28 -0400

Allow me to state for the record: *nothing can or will ever replace real maple syrup*. However, in the past few years, it's been my intention to find a suitable maple syrup substitute. I tested different kinds of sweeteners: brown rice syrup, non-refined cane sugar, honey and barley malt. Agave nectar worked the best. As we all know, real maple syrup is most definitely preferred but this syrup sub will do in emergencies. Note: I use this substitute for pancakes, waffles, etc. I take no responsibility for any cooking disasters that may occur if substituting the syrup for real maple syrup in recipes. ;) -- posted by Cookgirl

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

Rum Dulce De Leche

Wed, 06 May 2009 11:43:32 -0400

I got this recipe from my sis. It is truly addictive! Try over ice cream or fruit. -- posted by Samantha in Ut

Oh, That Root Beer Barbecue Sauce

Fri, 15 May 2009 10:53:55 -0400

The Times-Picayune printed this recipe a couple of years ago after it was shared by H.P., who wrote that he learned this recipe in barbecue school. Refrigerated, this sauce lasts a long time. -- posted by Buster's friend

Swedish Dried Fruit Cream

Sun, 17 May 2009 03:00:54 -0400

This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed to chill. -- posted by Sydney Mike

Aeblegrod -- Danish Applesauce

Wed, 20 May 2009 14:53:49 -0400

This recipe comes from the 1973 cookbook, Scandinavian Cooking. -- posted by Sydney Mike

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

Burgundy Wine and Honey Sauce

Fri, 22 May 2009 01:52:33 -0400

Serve this spiced wine and honey sauce over ham steaks or use it as a basting glaze for a whole ham. The recipe is from the R.S.V.P. section of a December 1985 Bon Appetit magazine. It was requested from The Old Apple Farm restaurant in Kansas City, Missouri. -- posted by Leslie in Texas

Nice Nouc Cham

Fri, 22 May 2009 02:02:36 -0400

I love this thin dipping sauce! Once put together it sits in a glass jar in the back of the fridge & I refresh it as it gets used. Sweet, tangy with bits of lime pulp & mild rice vinegar, hot from the miinced bird chiles & salty omani from the the fish sauce - all at once! great to dip fried tofu, fresh or crispy spring rolls, steamed little goodies... truly multi-purpose workhorse. Received this version in email & decided to post as it is so close to mine - which I never bother to measure out LOL! I use a mortar & pestle to grind garlic & sugar together & then blend in the rest of the ingredients, adjusting quantities to taste. Thanks, ifourc! -- posted by Buster's friend

Chili Hot Sauce Recipe - Sriracha Style

Fri, 22 May 2009 11:58:38 -0400

This from White on Rice Couple - it has the proper ingredients to provide heat (Rooster Sriracha uses red jalapenos), tang, sweet & umami. The original poster suggests using within a week - I betcha it will last a great deal longer with proper refrigeration in a nice glass jar. She also suggests starting with 1/2 the chili peppers - I suggest switching to red jalapenos if the fire of red Thai peppers may be a bit much for you. Anyway, thank you so very much Diane - we will be making this once our jalapenos (M & Grande) ripen later this summer. Tip - Three Crabs fish sauce is nice. www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/ www.nytimes.com/2009/05/20/dining/20united.html?partner=rss&emc=rss -- posted by Buster's friend

Zap It Hot Fudge Sauce from Martha Stewart Everyday Food

Fri, 22 May 2009 12:20:24 -0400

There's almost nothing easier--just zap a couple ingredients in the microwave, a bit of stirring and you've got a WOW sauce for your ice cream or add to a smoothie or drizzle over a coffeecake. Oh dear, there goes the diet! *Everyday Food* from Martha Stewart -- posted by Debber

Raisin-Orange Sauce

Sat, 23 May 2009 17:39:22 -0400

The tart citrus flavor cuts the richness of roast pork. The raisins add a textural surprise. Goes will with Cubano-Style Pork Loin. Makes 2 cups; 1/3 cup per serving. Found in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East)

Tue, 26 May 2009 00:41:21 -0400

This recipe of soaked rather than stewed dried fruit was found in the 2002 cookbook, Mediterranean Street Food. Almost all of the long preparation time is the PASSIVE time needed for the fruits & nuts to soak. -- posted by Sydney Mike

Chocolate Sauce

Tue, 26 May 2009 01:44:47 -0400

This is a great chocolate sauce from Emeril Lagasse. -- posted by Chef #813491

Caramel Sauce

Tue, 26 May 2009 01:59:57 -0400

This recipe is from Emeril Lagasse and works great with any dessert requiring a caramel sauce. -- posted by Chef #813491

" Designer " Lemon Sauce - for Stir Fry Etc.

Wed, 27 May 2009 15:38:47 -0400

I am not entirely sure why this would be called a "Designer" sauce but it is very good. This lemon sauce comes from chef (& cookbook author) Hugh Carpenter. If you want a slightly thick sauce, mix a tiny about of cornflour with water or broth & mix into the sauce then heat until thickened. -- posted by Um Safia

Oatmeal & Banana Pancakes With Pomegranate Syrup

Wed, 27 May 2009 22:32:11 -0400

From Clean Eating Magazine May/June 2009 -- posted by Vino Girl

Strawberry Compote

Thu, 28 May 2009 01:30:56 -0400

A great alternative to fattening, sugary syrup for pancakes waffles, even ice cream! You can switch up the fruit too! -- posted by Born with a whisk

Barbecue Sauce..... Barbados Barbecue Sauce

Fri, 29 May 2009 10:12:37 -0400

I found this on a web site when I was going on a vacation, thought it was interesting! -- posted by Moontan Master!

Vegetarian Chipotle Sauce

Fri, 29 May 2009 22:42:39 -0400

My daughter loves the chipotle sauce on her Veg Subway Sandwich. This makes her addiction a little healthier. -- posted by Chef #1281674

Fruit Sauce No Ka Oi 1970

Mon, 08 Jun 2009 02:06:48 -0400

I was watching a tv program from British Columbia one day , and a Hawaiian chef made this to go on fresh sliced strawberries, or bananas or ice cream. It is a very delicious topping, and I know that it is online under other forums, but I decided to post it here anyway. If its already posted on Zaar I can't seem to find it. -- posted by andypandy

Mexican Chocolate Sauce

Wed, 10 Jun 2009 15:44:38 -0400

Found in an old issue of Bon Apetit magazine; posted for safekeeping. -- posted by KlynnPadilla

Berry Syrup

Thu, 11 Jun 2009 11:43:31 -0400

This syrup is super easy and tastes great over pancakes, french toast, or ice cream. I like to use strawberries, raspberries, and blueberries. -- posted by ChefJulieS

Winter Fruit Compote

Sun, 14 Jun 2009 19:52:52 -0400

The flavors of ginger, cinnamon and vanilla go so well with winter fruits. Cranberries, figs and dried apricots are featured in this compote that can be served with poultry or as a topping for desserts such as ice cream or pound cake. -- posted by Chef mariajane

South Carolina Style BBQ Sauce

Tue, 16 Jun 2009 13:57:52 -0400

Keeps for up to a month stored in the refrigerator. -- posted by Brookelynne26

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

Chocolate Sauce

Mon, 22 Jun 2009 12:28:32 -0400

This is good sauce and use and use this with Ice cream,different cakes.this can be serve hot or cold.and it can also be store in refrigerator but not in the freezer. -- posted by Chef #1190162

Strawberry Reduction Sauce

Fri, 26 Jun 2009 02:49:45 -0400

For those of you who don't know what a reduction is, it's a sauce that's cooked longer than normal sauce. This allows the water of the sauce to cook off, leaving a more syrupy sauce. Anyway this works great for crepes and pancakes. I got this recipe just by experimenting with the filling while I was cooking the crepes. -- posted by Smoothie_Man

Apple Cider and Brown Sugar Glaze

Fri, 26 Jun 2009 03:31:33 -0400

The right brine, the right sequence of oven temperatures and the right glaze transform an uncured ham into a pork roast with rich moist meat and crackling crisp skin. Makes enough to glaze a ham. Adapted from America's Test Kitchen. Posted for Summer '09 Comfort Cafe. -- posted by TxGriffLover

Chocolate Mint Syrup

Wed, 01 Jul 2009 11:46:47 -0400

This was sent to me as a use for the amazing mint bounty we are currently experiencing. The mint chocolate chip ice cream fetist in the house approves. From Miri Rotkovitz, for About.com. Thank you Miri! -- posted by Buster's friend

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

Easy Slow Cooker Applesauce

Sat, 18 Jul 2009 14:15:19 -0400

I came up with this recipe after I had bought too many apples for me to eat before they started getting soft. I didnt want to waste them or my money so I used what I had in my house for spices and poof! Out came this recipe. You can really use any kind of apple you want, Macs are usually less expensive than most other kinds of apples. The coriander and lemon juice add great brightness to the apples. I like to eat it plain, but its great stirred into hot cereal, or on top of your favorite vanilla ice cream with a little caramel sauce on the side, it tastes like an apple turnover! I know that the spices seem minimal, but they add such a great flavor thats not overpowering. -- posted by nicolygoay41

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)

Black Currant Cumberland Sauce

Sun, 26 Jul 2009 10:04:40 -0400

This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants. -- posted by Ice Cool Kitty

Mango Vinaigrette

Tue, 28 Jul 2009 02:32:30 -0400

Although I say lobster ... this can be great over any grilled fish, shrimp or even scallops. Grilled fish, chicken or pork. And don't forget salad. This is such an versatile dressing/sauce and so good. -- posted by SarasotaCook

Vanilla Glaze

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

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

Sweet and Sour Sauce (For Meatballs)

Sun, 02 Aug 2009 17:50:59 -0400

Easy sauce for meatballs. We like to serve this over rice. -- posted by Half Hearted Chef

Jalapeno Pepper Jelly Mustard

Mon, 03 Aug 2009 11:53:00 -0400

Ever wonder what to do with all that lovely hot pepper jelly? Aside from topping bricks of cream cheese, using a s pork & chicken glazes or glazing tropical fruit tarts? This is excellent as a dip for chicken nuggets or chicken strips. From www.chilipeppermadness.com . -- posted by Buster's friend

Lemon Curd by Fine Cooking

Tue, 04 Aug 2009 02:20:57 -0400

This is the lightest, creamiest lemon curd I've ever had. It does not curdle so there are no tiny bits of cooked egg to ruin the look of the curd. The flavors are well balanced. I've used it as a topping for lemon cake and a filling for tarts and as a jar-to-spoon treat. (Yum!) I found this recipe at the finecooking.com website. You can check there for great pictures of the process to help you on your first try with this. -- posted by RedFarmGirl

Blueberry Maple Syrup

Sun, 09 Aug 2009 21:07:59 -0400

Delicious on pancakes, waffles or French toast -- posted by Abby Girl

Barbecue Sauce (Red)

Sun, 09 Aug 2009 21:45:24 -0400

This is a great all-purpose barbecue sauce. It's great on any type of meat, but for pork, I would double up on the peppers. -- posted by breezermom

Terrific Toppings

Thu, 13 Aug 2009 14:36:45 -0400

This scrumptious fruit fixes are under 75 calories. I found these recipes in Family Circle magazine. I have not tried these recipes, but I'm posting them for safe keeping. -- posted by internetnut

Lavender Simple Syrup

Mon, 17 Aug 2009 03:03:33 -0400

From Martha Stewart Living Radio Blog. Try using in the Blue Lavender Mojito recipe I posted from the same source. Cook time does not include 30 minute steep time. -- posted by Picholine

Java Walnut Sauce

Tue, 18 Aug 2009 14:44:18 -0400

I clipped this from a magazine a long time ago. It's really good on ice cream or over pound cake. It's fairly easy to make. Just be careful of the hot sugar! NOTE: Cooking time is an estimate (I can't remember!) -- posted by Sweet PQ?

Fresh Pineapple Sauce

Tue, 18 Aug 2009 14:44:55 -0400

I've had this recipe for a long time. I originally clipped it from a Canadian magazine. I love pineapple! Wonderful on vanilla ice cream. Try it with chocolate sauce drizzled over. The pineapple-chocolate combo is yummy! Also good over homemade waffles. -- posted by Sweet PQ?

Banana-Rum Sauce

Tue, 18 Aug 2009 14:45:01 -0400

This is another dessert sauce I've had for awhile. It's wonderful over vanilla ice cream or pound cake. I like it because it's ready in about 10 minutes. You can substitute another liquer or juice for a change of flavour ( I like pineapple). Also try one of the flavoured rums (love that coconut rum). -- posted by Sweet PQ?

Mcdonald's Sweet and Sour Sauce - Copykat Recipe

Thu, 20 Aug 2009 16:06:38 -0400

A copycat version of McDonald's Sweet and Sour sauce. I don't know about anyone else, but our McDonald's has started charging for sauce packets. From now on I think I'll make our nuggets and sauce. I found this recipe at another website. -- posted by tinkerbellisme

Hot Cranberry Butter

Fri, 21 Aug 2009 12:12:25 -0400

What better to have on gingerbread waffles on a crisp Christmas morning? The recipe is from Gooseberry Patch Homespun Christmas. -- posted by PaulaG

Craig's Barbecue Sauce

Mon, 24 Aug 2009 01:55:08 -0400

A sweet southern barbecue sauce -- posted by Chills42

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

The Other BBQ Sauce

Mon, 24 Aug 2009 10:34:56 -0400

I'm always looking for new things to baste my grilled food with..thankfully DH and I have a creation of our own, that we've played with the spices for month's till finally coming up with this one. It offer's an excellant alternative to the same ole same ole tomato based sauce. We primarily use this when grilling chicken and sometimes pork, but it IS best on chicken. If you enjoy the sweeter side of sauces that have a hidden surprise of a kick at the end, then this sauce is for you. Use this as a base for your next "white" BBQ sauce and adjust it, play with it to make it your own! :) -- posted by I am his Jenni

Strawberry Sauce

Mon, 24 Aug 2009 10:53:48 -0400

I plan to use sugar free maple syrup. I found this recipe in Remedy Life magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Raspberry Orange Sauce

Mon, 31 Aug 2009 11:11:44 -0400

A tasty sauce for pound cake or ice cream. Very easy to make. -- posted by mikekey

Whiskey Spiked Cranberry Relish

Mon, 31 Aug 2009 11:14:30 -0400

An old holiday favorite with a little added ZING! Good with pork or turkey. (This is NOT for the kiddies :) ) Cook time is chill time. -- posted by mikekey

Champagne Mustard Sauce

Mon, 31 Aug 2009 11:28:37 -0400

This sauce has a great flavor for almost any meat. It is a little sweet and a little spicey. Not hot, but more like honey mustard in taste. It is fabulous on ham or hot dogs. I got this recipe from my mom and don't know where she got it. Very easy to make. Hardest part will be finding Champagne wine vinegar although more stores are starting to carry it now. -- posted by Coffeewench3

Rum Sauce

Mon, 31 Aug 2009 11:36:10 -0400

I found this after doing a google search for "rum reduction" I have not tried it yet but am looking forward to using it for a pina colada inspired dessert. -- posted by Melissa Sue

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

Arby's Sauce - Copycat

Thu, 03 Sep 2009 12:03:17 -0400

From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. There are similar recipes posted for this sauce, but this recipe has the addition of dark brown sugar and Worcestershire, which makes a big difference. -- posted by mailbelle

Awesome Chunky Applesauce

Tue, 08 Sep 2009 12:35:42 -0400

I brought a bag of small gala apples home to discover most of them were bruised, this applesauce put them to great use! The amount of stirring at the end tends to determine the chunkiness of the applesauce. -- posted by Morgan (:

Tia Maria Cream for Berries

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

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

Vanilla Mascarpone Cream

Mon, 14 Sep 2009 18:40:25 -0400

This marscapone cream is wonderful on fresh fruit or pound cakes...fruit crisps...crepes. The posibilities are endless!!! -- posted by Abby Girl

Ruth's Spaghetti Sauce

Thu, 24 Sep 2009 14:03:10 -0400

Homeade Spaghetti Sauce ......Yummy! -- posted by Chef # 151744

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

Broiled Fluff®-Frosting

Fri, 25 Sep 2009 00:56:28 -0400

This recipe is so easy and Deelish! This separates the cakes from the cupcakes!!! It's truly a delicious topping for any cake.Cooking time indicates broiling time. Source:Marshmallow Fluff® -- posted by FLUFFSTER

Peach Plum Topping

Mon, 28 Sep 2009 14:54:05 -0400

This is a great topping for pancakes, waffles or French toast. -- posted by Irmgard

Pink Sweet & Sour Sauce

Tue, 29 Sep 2009 17:40:15 -0400

A Pink Sweet & Sour Sauce as served in Chinese restaurants. -- posted by lovemexfood

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

Vietnamese Fish Sauce

Wed, 07 Oct 2009 12:09:18 -0400

This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls. -- posted by Chef Farmer

Honey Mustard Sauce

Thu, 08 Oct 2009 10:37:20 -0400

Very simple, easy, delicious honey mustard sauce -- posted by BlairL

Last Minute Cranberry Sauce

Thu, 08 Oct 2009 15:35:13 -0400

Enjoy entertaining, even last minute - with this quick, easy Cranberry Sauce - Yummy!! -- posted by Chef mariajane

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

Hot Fudge Sauce (1/2 Cup)

Mon, 12 Oct 2009 17:00:32 -0400

We rarely use or need hot fudge this makes just a 1/2 cup of hot fudge. *For creative flavors: Before cooking add some cinnamon. After cooking blend in instant coffee, flavored liqueurs, dark rum, brand, greated orange or lemon peel. *With Vatiation for Milk Chocolate Sauce and also for Hot Chocolate. -- posted by Debbwl

Mango Barbecue Sauce

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

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

Melba Sauce

Mon, 12 Oct 2009 18:04:19 -0400

A versatile raspberry sauce. Can be used in Peach Melba, Raspberry Fool, or even drizzled over a piece of pound cake. **Tips below. -- posted by Debbwl

Apricot Creme Sauce

Tue, 13 Oct 2009 14:43:17 -0400

This creamy apricot sauce brings a delightful touch to desserts. Land-o-Lakes Cookbook. -- posted by daisygrl64

Best Ever Baked Custard

Tue, 13 Oct 2009 14:44:34 -0400

Each spoonful of custard ir rich, creamy and so comforting. Land-o-Lakes Cookbook. -- posted by daisygrl64

Caramel Rum Fruit Dip

Tue, 13 Oct 2009 14:48:02 -0400

Rich and creamy, this dip is an indulgent way to dress up fruit. Land-o-Lakes Cookbook. -- posted by daisygrl64

Raisin-Pineapple Sauce for Baked Ham

Tue, 13 Oct 2009 15:00:16 -0400

The perfect compliment to baked ham, made with pineapples, raisins, maraschino cherries and sherry. -- posted by Ladderman229

Sweet & Sassy BBQ Sauce

Tue, 13 Oct 2009 16:13:27 -0400

My mom got this recipe from an old army buddy of my dad's. I think it's fantastic if you like a sweet sauce. My whole family loves it. If you want it spicier, add more red pepper and break them to get the seeds out. -- posted by BMac

Quick Chocolate Hazelnut Sauce

Wed, 14 Oct 2009 12:53:26 -0400

This is great made with couverture chocolate like Lindt or Callebaut. -- posted by katew

Cranberry Apricot Sauce

Thu, 15 Oct 2009 14:14:06 -0400

New recipe to try this year for Thanksgiving....I'm still looking for the perfect sauce! Posted for safe keeping. -- posted by katie in the UP

Fruit Plate With Marshmallow Sauce

Sun, 18 Oct 2009 09:21:59 -0400

This fresh fruit plate was a big hit at breakfast. On a large fig leaf a wedge of peeled watermelon with a slice of coconut on top is placed as the base of the composition. Next, slices of other large fruits- pineapple, peeled cantaloupe, banana, plum, orange, pear, red skinned apple-are arranged in interestin balance of colors and shapes. Small fruits-raspberries, halved strawberries, figs, green and purple grapes-fill in the spaces. Two slices of Nut bread are tucked in at the upper edge. A large Vanda orchid is the finishing touch with Marshmallow Sauce on the side. Preparation time is to includes fixing fruit plates. -- posted by Debbwl

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

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

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

Orange Ginger Sauce for Duck

Tue, 27 Oct 2009 18:35:50 -0400

Intended to accompany Golden Roasted Duck ( #rz. 240817.) -- posted by Cecily Parsley

Teriyaki Sauce and Marinade

Fri, 30 Oct 2009 17:13:07 -0400

I love anything teriyaki, but some are too salty or have too much soy sauce. Found this on another sight and seems to be a good balance... -- posted by AZPARZYCH

Cranberry-Orange Sauce With Walnuts

Sun, 08 Nov 2009 19:04:38 -0500

No time to make homemade cranberry sauce? No problemjust stir crunchy walnuts and a touch of orange zest into canned cranberry sauce and serve alongside your holiday turkey. From Eating Well magazine. -- posted by SweetJezebel

Gingered Cranberry-Orange Relish

Sun, 08 Nov 2009 19:04:48 -0500

Crystallized ginger and orange enlivens traditional cranberry relish. From Eating Well magazine. -- posted by SweetJezebel

Gingered Cranberry-Raspberry Relish

Sun, 08 Nov 2009 19:05:39 -0500

Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwichesuse this relish instead for a real treat. From Eating Well magazine. -- posted by SweetJezebel

Vegan Caramel Sauce With Apples

Mon, 09 Nov 2009 16:26:24 -0500

I was searching for a healthy recipe that contained apples on the 'net. I love apples and I'm trying to lose weight, so this is a winner in my book. I found this recipe on the Care2 website @ http://www.care2.com/greenliving/classic-fall-sweets.html -- posted by SassiFras

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

Coffee Syrup

Sun, 15 Nov 2009 21:45:56 -0500

This was a recipe handed down to me by my MIL. They always use it to make coffee milkshakes. I'm sure it would be good as a milk flavoring. -- posted by GibbyLou

Port-Cranberry Sauce

Wed, 18 Nov 2009 14:36:05 -0500

Quick and healthy. Can be made up to two weeks in advance of your event. -- posted by GoldsmithLissa

Big Batch Holiday Cranberry Sauce

Fri, 20 Nov 2009 01:23:49 -0500

We make this every year before Thanksgiving and put it in the freezer in three or four containers so we have some to take to every holiday meal. You can adjust the sugar to taste, and I often don't add as much as is called for, and sometimes even leave the jello out completely, especially if I'm making a half batch that I'm not going to freeze. Cook time is chilling time. Not sure about the yield, but I guess it's about 24 cups. -- posted by Chrisbee

Whole Berry Cranberry Sauce With Zing

Mon, 23 Nov 2009 18:19:25 -0500

I've experimented for years with the standard recipe. I know have what everyone is raving about around our house. We like it tart, adjust sugar to your taste. I triple the recipe to ensure I can share and have some left over for my turkey sandwiches. -- posted by biker cj