Nothing satisfies a sweet tooth more, than a delicious sauce served with cake, fruit, ice cream, or whatever your heart desires!
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
1 can sweetened condensed milk 1 can Hersheys syrup
Mix this well and heat! CHOCOLATE goes with about anything!
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.
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.
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.
BetK 
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.
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-man
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.
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.