Old Fashioned Butterscotch

This old fashioned butterscotch sauce is made with corn syrup, brown sugar, evaporated milk, butter, and vanilla.

Prep Time: 1 minutes

Cook Time: 1 minutes

Ingredients:

• 1 cup light brown sugar, firmly packed
• 2/3 cup light corn syrup
• 1/4 cup butter
• 2/3 cup evaporated milk
• 1/8 teaspoon baking soda
• 1 teaspoon vanilla

Preparation:

In a medium saucepan combine sugar, syrup, and butter. Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute. Remove from heat and let stand for 5 minutes. In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce. Pour into jars, cover, and refrigerate. Place jar in a pan of warm water to reheat.
Makes 2 cups of butterscotch sauce.

Spiced Vanilla Sauce with Butter

Vanilla sauce recipe is made with butter and vanilla and spiced with nutmeg and allspice.

Prep Time: 10 minutes

Ingredients:

• 1 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 cup cold water
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Preparation:

In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or serve with bread pudding or other dessert.

Marshmallow Sauce

A marshmallow sauce for ice cream.

Ingredients:

• 18 marshmallows
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla

Preparation:

Heat marshmallows and cream in top of double boiler over boiling water, folding and stirring until marshmallows are almost melted. Add vanilla and continue cooking and stirring until completely melted and well blended with cream. Serve hot. Sauce will thicken as it cools.
Makes just over 1 cup.

Strawberry Sauce

Here's a quick and easy strawberry sauce recipe.

Ingredients:

• 1 package (16 ounces) frozen strawberries, thawed (the kind with juice)
• 2 teaspoons cornstarch

Preparation:

In a medium saucepan, combine juice from strawberries and cornstarch. Cook over, medium heat, stirring constantly, until mixture thickens. Cook 2 minutes longer. Add strawberries and heat to serving temperature. Do not overcook the strawberries.
Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream.

Spiced Apple Syrup

Use this spiced apple syrup recipe on pancakes, waffles, or French toast.

Ingredients:

• 1 cup applesauce
• 1 cup apple jelly
• 1/2 teaspoon cinnamon
• dash salt
• dash cloves, optional

Preparation:

In a small saucepan, combine all ingredients. Cook and stir until jelly melts and syrup is hot. Makes 2 cups of syrup for pancakes or waffles.

Caramel Sauce

A caramel sauce recipe for ice cream or other desserts.

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup boiling water

Preparation:

In a small heavy skillet, melt sugar, stirring constantly with a wooden spoon. When sugar is golden brown, very slowly and carefully stir in the boiling water. Cook for about 3 minutes to soft ball stage*, to about 238° on a candy thermometer. Serve warm with ice cream.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

Mocha Dessert Sauce

An easy mocha sauce recipe for ice cream or desserts.

Ingredients:

• 1/2 cup chocolate chips
• 1 tablespoon butter
• 1/4 cup hot black coffee

Preparation:

Combine all ingredients; blend until smooth.

Butter Rum

Ingredients:

• 1 cup light brown sugar, packed
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/2 cup water
• 2 tablespoons butter
• 2 teaspoons rum flavoring
• 1/2 cup toasted pecans*

Preparation:

In a heavy saucepan, combine brown sugar, flour, and salt; add water. Cook over low heat, stirring constantly, until smooth and thick. Add butter and flavoring. Cool. Stir in toasted pecans.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Lemon Cream

Lemon sauce recipe for cake or gingerbread or other desserts.

Ingredients:

• 1 tablespoon flour
• 1 cup sugar
• 2/3 cup water
• 1 egg
• 2 teaspoons finely grated lemon peel
• 1/3 cup lemon juice
• 1 tablespoon butter
• 1/2 cup heavy cream

Preparation:

Combine flour and sugar in top of double boiler. With a whisk, beat in the water, egg, lemon peel, and lemon juice; cook over boiling water, stirring constantly, until thickened, about 10 to 15 minutes. Add butter; refrigerate for about 1 hour, until well chilled. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until combined.
Makes about 2 cups of dessert sauce. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.

Crockpot Butterscotch Rum Dip

A delicious dip for fruit, heated in and served from the crockpot.

Ingredients:

• 2 packages (11oz each) butterscotch-flavored chips, about 4 cups
• 2/3 cup evaporated milk
• 2/3 cup pecans, finely chopped and toasted*
• 2 tablespoons rum
• apple wedges, pear wedges, banana chunks

Preparation:

Mix butterscotch chips and evaporated milk in any size crockpot.
Cover and cook on LOW for 1 hour, or until butterscotch chips are melted. Stir in chopped pecans and rum.
Serve warm with apple and pear wedges or banana chunks. Dip will hold up for about 2 hrs.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

French Rum Sauce

Serve this lovely sauce over ice cream or use it to glaze a fruit tarte.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• ½ cup sugar
• ½ cup heavy cream
• ¼ cup butter
• 2 tablespoons dark rum

Preparation:

In a saucepan, bring the sugar, cream, and butter to a boil. Reduce heat and simmer gently for 5 minutes. Remove from the heat and stir in the rum.

Makes 6 servings.