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Thread: Dessert Sauces
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September 5th, 2005, 01:28 PM #1
Dessert Sauces
Nothing satisfies a sweet tooth more, than a delicious sauce served with cake, fruit, ice cream, or whatever your heart desires!
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September 5th, 2005, 01:35 PM #2
Strawberry Compote Sauce
(about 3-1/2 cups)
1 cup sugar
2 tbsp cornstarch
1 pint fresh strawberries, sliced
3/4 cup orange juice
1 medium banana, diced
1 medium orange, pared and cut into sections
1/4 cup light rum (optional)
Combine sugar and cornstarch and mix well.
Crush 1 cup strawberries and add to sugar mixture along with orange juice; mix well. Cook over medium heat, stirring constantly, until thickened and clear. Chill.
Add remaining strawberries and remaining ingredients and mix lightly but thoroughly.
Serve over ice cream.
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September 5th, 2005, 01:49 PM #3
Creme Fraiche
A thickened fresh cream. About 1 cup.
1 cup cream
1 tsp buttermilk
Pour cream into a jar or mixing bowl. Add buttermilk and stir. Cover tightly with plastic wrap and let stand in a slightly warm place for 12 hours or longer, or until the cream is about twice as thick as ordinary heavy cream. Refrigerate and use as desired on fresh fruits, fruit pies and so on. Keep closely covered.
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September 5th, 2005, 01:52 PM #4
Cherry Sauce
(about 2-1/2 cups)
1 lb sweet cherries, pitted
1/2 cup water
1/3 to 1/2 cup light corn syrup or sugar
1 tbsp cornstarch
Lemon juice
Kirsch, cognac, sherry or cherry liqueur (optional)
Place cherries, 1/4 cup water and syrup in saucepan and bring to a boil.
Blend cornstarch with remaining water and add, stirring, to the cherries. Cook, stirring, until clear, or about 1 minute.
Add lemon juice and kirsch to taste. Serve warm or cold over puddings or ice cream.
NOTE: The sauce may be stored in the refrigerator.
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September 5th, 2005, 03:16 PM #5
Lemon-Nutmeg Sauce
(1-1/2 cups)
1/2 cup sugar
1 tbsp cornstarch
Pinch of salt
3/4 cup water
1/4 cup lemon juice
2 tsp lemon rind
1/2 tsp vanilla extract
1/4 tsp grated nutmeg
Combine sugar, cornstarch and salt in saucepan. Stir in water and cook, stirring constantly, until mixture is thick and transparent. Remove from heat and cool.
Stir in lemon juice, lemon rind, vanilla and nutmeg.
Serve over puddings and soufflés.
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September 5th, 2005, 03:17 PM #6
Mocha Cream Sauce
(about 2 cups)
2 egg yolks
1/4 cup sugar
pinch of salt
1/2 cup strong coffee
1 cup heavy cream, whipped
Beat egg yolks until somewhat thickened. Beat in sugar and salt and stir in coffee.
Cook over simmering water, stirring, until thickened. Chill; fold in whipped cream.
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September 5th, 2005, 03:19 PM #7
Maple Cream Sauce
(2-1/2 cups)
Boil 1 cup maple syrup down to 3/4 cup. Cool. Fold into 1 cup heavy cream, whipped.
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September 6th, 2005, 01:00 PM #8
Rum Sauce
1 cup granulated sugar
¾ cup water
½ tsp ground cinnamon
2 tbsp cornstarch
¼ cup cold water
¼ cup rum
In medium saucepan, combine sugar, ¾ cup water and ground cinnamon. Bring to a boil over medium-high heat; boil 5 minutes, stirring occasionally.
In small bowl, blend cornstarch and ¼ cup cold water; gradually stir into hot sugar mixture. Return to heat; cook, stirring constantly, until mixture bubbles and thickens.
Remove from heat. Stir in ¼ cup rum.
Serve warm. Great with apple pie!
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September 7th, 2005, 12:32 PM #9
Grand Marnier Sauce
(10 to 12 servings)
5 egg yolks
½ cup sugar
¼ cup Grand Marnier
1 cup heavy cream, stiffly beaten
Combine egg yolks and sugar in a 2-quart mixing bowl that will fit snugly inside a slightly larger saucepan. Add about 2 inches of water to the saucepan. Bring water to boil and place mixing bowl inside saucepan. Place it over but not in the boiling water. (double boiler)
Beat yolks and sugar vigorously with wire whisk or electric mixer until mixture becomes quite thick and pale yellow. Do not allow the yolk mixture to overheat or it will curdle. When ready, the sauce will coat a wooden spoon.
Remove bowl from saucepan and stir in 2 tbsp of Grand Marnier. Let sauce stand until cool. Refrigerate until thoroughly chilled.
Fold the whipped cream into the sauce and stir in the remaining Grand Marnier.
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September 7th, 2005, 12:34 PM #10
Orange Grand Marnier Sauce
1 cup fresh orange juice
1/2 tablespoon minced ginger
4 oranges, broken into segments
1/2 cup Grand Marnier
In a non-reactive saute pan, add juice and ginger and bring to a boil.
Reduce by 50 percent.
Add segments and Grand Marnier. Serve warm over cake, etc.
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September 7th, 2005, 03:04 PM #11
Quickie Dessert Sauce
Quickie Dessert Sauce
When in a hurry and you need a quick dessert sauce, you can use strawberry preservers, blackberry jelly, orange marmalade, (etc.) slightly melted in the microwave. This is good over ice cream or cakes.I know the Lord never gives you more than you can handle, but sometimes I wish He didn't trust me so much.
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September 7th, 2005, 07:51 PM #12
Easy Dessert Sauce
Easy Dessert Sauce
Pour Galliano over peach or any flavor ice cream for a fast sauce. Also goes good over cake (plain).
Grand Marnier goes great with vanilla ice cream and vanilla cake.
This is fast, quick and extremely easy.I know the Lord never gives you more than you can handle, but sometimes I wish He didn't trust me so much.
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September 8th, 2005, 08:22 AM #13
Chef Apprentice
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Easy Hot fudge Sauce
1 can sweetened condensed milk 1 can Hersheys syrup
Mix this well and heat! CHOCOLATE goes with about anything!
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September 9th, 2005, 02:45 PM #14
Chocolate Sauce for Ice Cream
1 egg
2 tbsp water
1 cup icing sugar
1/3 cup butter or margarine
2 squares unsweetened chocolate, cut in pieces
1/2 tsp vanilla
Put egg and water in double boiler and stir well. Add sugar, butter and chocolate, and cook, stirring constantly, until well blended, thick and smooth. Add vanilla.
Serve hot. Makes 1 cup.
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September 9th, 2005, 08:05 PM #15
Butterscotch Sauce
(about 2 cups)
1 cup dark corn syrup
1 cup sugar, or 1/2 granulated and 1/2 light brown sugar
1/2 cup half-and-half cream
2 tbsp butter
pinch of salt
1 tsp vanilla extract
Combine all ingredients except vanilla in saucepan and cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil briskly 5 minutes, stirring occasionally. Remove from heat.
Add vanilla and serve warm.
NOTE: The sauce may be stored in refrigerator. To reheat, place in a pan of hot, not boiling, water, until sauce has thinned to pouring consistency.
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September 10th, 2005, 08:59 AM #16
RASPBERRY SAUCE
RASPBERRY SAUCE
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
1 t. cornstarch
2 T. sugar
Process berries until smooth. Press through strainer into pan. Discard pulp and seeds. Whisk in cornstarch until mixture is smooth. Whisk in sugar. Cook over medium heat, stirring constantly; until mixture boils; boil 1 minute. Cool.Life is God's gift to you......what you do with your life is your gift to God.
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September 10th, 2005, 09:00 AM #17
DARK CHOCOLATE SAUCE
DARK CHOCOLATE SAUCE
MAKES 8 SERVINGS
8 oz. premium dark chocolate, coarsely chopped
¼ c. half-and-half
¼ c. fat-free half-and-half
Angel food cake squares, banana slices, whole strawberries - optional
Cook half-and-half until mixture streams and bubbles form around edges. Pour over chocolate, stirring constantly to melt. Serve over cake or fruit while warm.Life is God's gift to you......what you do with your life is your gift to God.
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September 10th, 2005, 09:01 AM #18
RASPBERRY SAUCE FOR CHEESECAKE
RASPBERRY SAUCE FOR CHEESECAKE
1/3 c. seedless red raspberry preserves
1 c. fresh or frozen raspberries
1 T. lemon juice
Cheesecake slices
Heat preserves to melt. Add berries and lemon juice. Cook 30 seconds for fresh fruit or 2 minutes for frozen. Chill. Spoon over cheesecake slices.Life is God's gift to you......what you do with your life is your gift to God.
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September 11th, 2005, 08:09 AM #19
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Raspberry Sauce
Raspberry Sauce
1 (10-ounce) package frozen raspberries, thawed
1/2 cup currant jelly, or compatible jelly
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup fresh orange juice
Vanilla ice cream
In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled.
Serve over vanilla ice cream.
BetKAs you go through life, make this your goal,
keep your eye on the donut and not the hole.
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September 22nd, 2005, 12:45 PM #20
Chocolate Syrup
1 cup granulated sugar
½ cup cocoa, sifted
1 tbsp cornstarch
1/8 tsp salt
2 cups hot water
2 tsp vanilla
Measure sugar, cocoa, cornstarch and salt into saucepan. Stir well.
Mix in hot water and vanilla. Heat until boiling, stirring constantly. Boil for 3 minutes. Makes 2-1/2 cups.
To serve: 2 to 3 tbsp chocolate syrup to 1 cup hot or cold milk.Laughter is a tranquillizer with no side effects.
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September 23rd, 2005, 02:33 PM #21
Toffe Sauce
Toffe Sauce
Ingredients:
125g (4-1/2 oz) butter/marg.
160ml (2/3 oz) soft brown sugar
250ml ( 1 cup) fresh cream
Melt butter,add sugar and stir continuously until disolved.
Add the cream and heat...do not boil.
Serve with ice-cream.
B-manIf you can read this tagline, thank a teacher. If you can read it in English, thank a veteran!
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September 26th, 2005, 01:11 PM #22
Brown Sugar Sauce
Spoon over cake for dessert.
1/4 cup brown sugar, packed
1 tbsp flour
1/8 tsp salt
1/2 cup water
1/4 tsp vanilla
1 tsp butter or hard margarine (optional)
Combine sugar, flour and salt in saucepan. Mix well.
Stir in water and vanilla. Add butter. Heat and stir until mixture boils and thickens. Makes a generous 1/2 cup.
Rum Sauce: Add 1/4 tsp rum flavouring
Chocolate Sauce: Add 1-1/4 tsp cocoa to sugar mixture.Laughter is a tranquillizer with no side effects.
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December 18th, 2005, 08:00 PM #23
Blueberry Preserves
1 cup sugar
1 cup water
2 cloves
2 slices lemon
Boil the above ingredients for 5 minutes. Remove cloves and lemon slices. Put 1 quart blueberries (cleaned and washed) into the hot syrup. Boil for 5 minutes. Put into sterilized jars and seal.Laughter is a tranquillizer with no side effects.
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August 16th, 2006, 06:23 PM #24
Kahlua Butterscotch Sauce
1 cup light brown sugar, packed
½ cup dark corn syrup
½ cup whipping cream
¼ cup butter
¼ cup Kahlua
1½ tsp vanilla
In heavy 1½-quart saucepan, bring sugar, corn syrup, cream and butter to boil; stir occasionally. Remove from heat. Add Kahlua and vanilla. Cool. Serve warm or at room temp. Store, in covered container, in refrigerator. Makes about 2 cups. Pour over ice cream or layer in a parfait.
VARIATION: Add 1/3 cup toasted macadamia nuts, almonds, filberts or pecans, finely chopped.Laughter is a tranquillizer with no side effects.
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August 16th, 2006, 06:25 PM #25
Kahlua Fudge Sauce
1 cup unsweetened cocoa powder
2/3 cup granulated sugar
½ cup light brown sugar, packed
1 cup whipping cream
½ cup butter
¼ cup Kahlua
1½ tsp vanilla
In heavy 1½-quart saucepan, over medium heat, combine cocoa and sugars. Add cream, butter and Kahlua; bring to boil. Reduce heat and simmer 1 minute, stirring occasionally. Remove from heat; add vanilla. Cool. Serve warm or at room temp. Store, in covered container, in refrigerator. Makes about 3 cups. Pour over ice cream or layer in a parfait.
VARIATION: Add 1/3 cup chopped nutsLaughter is a tranquillizer with no side effects.
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February 5th, 2008, 03:55 PM #26
Recipe Buddy
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Double Chocolate Ganache
Yields around 2 cups
Although easy to make, this divine chocolate sauce adds an elegant touch to desserts such as cheesecake and ice cream.
6 oz bittersweet chocolate
2 oz milk chocolate
1 c heavy cream
Melt the two chocolates together in a medium bowl. Bring the cream to a roaring boil, then pour it over the melted chocolate. Stir with a rubber spatula until smooth. Let cool slightly, then drizzle over your favorite desserts.
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February 21st, 2008, 09:54 PM #27
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Re: Dessert Sauces
Thanks Aline for the array of wonderful recipes!
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May 12th, 2008, 10:47 PM #28
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Re: Dessert Sauces
The toffee sauce is one of my favorites, although I've just been calling it butter sugar cream frosting haha. I guess toffee sauce sounds a lot better, a not as long
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May 13th, 2008, 11:48 AM #29
Re: DARK CHOCOLATE SAUCE
Please tell me what the à is for in your recipe.
Thank you,
Evelyn
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May 13th, 2008, 11:52 AM #30
Re: Dessert Sauces
CoffeeLatte -
the A that you see in the recipes - is something that the program picks up on its own (we have no control over it)--it all depends on where it was copy/pasted from.
Just ignore the A's.
Hope this helps.
KWLife is God's gift to you......what you do with your life is your gift to God.
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April 23rd, 2009, 01:23 PM #31
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Re: Dessert Sauces
Here is a recipe for a dessert sauce I have made as a gift for my family members.
Butterscotch Sauce
2 tablespoons butter
1/2 cup brown sugar
1 tablespoon corn syrup
2 tablespoons whipping cream
In a small saucepan, melt the butter. Add the brown sugar and corn syrup and cook gently until the sugar dissolves. Stir in the whipping cream and bring to a boil. Let cool slightly before serving. Makes 1/2 cup. Can be kept at room temperature for up to 5 days.
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June 15th, 2010, 07:03 PM #32
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Re: Dessert Sauces
Lemon Sauce
(for use with your favorite gingerbread recipe or anywhere else you want a good dessert type lemon sauce - Bread Pudding?)
1/2 cup granulated sugar
2 Tbsp cornstarch
dash salt
1 cup water
2 Tbsp fresh lemon juice
2 Tbsp butter
2 tsp grated lemon zest
Combine sugar, cornstarch and salt in a small saucepan. Stir in water until well blended (no lumps). Cook over medium heat, stirring constantly, until mixture comes to a boil, thickens and clears (about 7 minutes). Remove from heat, stir in lemon juice, butter and lemon zest. Makes 1 1/2 cups sauce.
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September 1st, 2010, 02:26 AM #33
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Re: Dessert Sauces
Superior Sauce for Plum Pudding:
This isn't just a plum pudding sauce recipe, it's an excellent dessert sauce recipe that can be used when you need a topping for other puddings besides plum puddings. It can also be made without the wine or brandy; simply flavor it with almond or vanilla and you will have a deliciously creamy pudding sauce.
Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the well-beaten yolks of four eggs. Stir into this one wineglass of wine or one of brandy, a pinch of salt, and one large cupful of hot cream or rich milk. Beat this mixture well; place it in a saucepan over the fire, stir it until it cooks sufficiently to thicken like cream. Be sure to not let it boil. Delicious.
===================================Last edited by Team-Chefs; January 6th, 2015 at 02:24 PM.
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January 1st, 2011, 08:01 AM #34
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Re: Dessert Sauces
Chocolate Caramel Sauce
1 1/2 cups NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
10 soft caramels
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
1. Combine morsels, caramels and evaporated milk in medium heavy-duty saucepan. Cook over low heat, stirring constantly until morsels and caramels are melted and mixture is smooth.
Makes 1 3/4 cups.
Note: If any sauce is left over, cover and refrigerate; reheat in heavy saucepan over low heat.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
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May 4th, 2011, 12:07 PM #35
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October 24th, 2011, 05:35 AM #36
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Re: Dessert Sauces
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