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1993-08-20
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Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Subject: COLLECTION: Chocolate Sauces
Message-ID: <9PQTU0B@taronga.com>
Followup-To: poster
Sender: arielle@taronga.com (Stephanie da Silva)
Reply-To: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Organization: Taronga Park BBS
Date: Thu, 19 Aug 93 10:31:28 +0200
Approved: arielle@taronga.com
CONTENTS:
---------
Chocolate Almond Sauce (Linda/BDT Burbank, Ca)
Chocolate-Orange Dessert Sauce (Linda/BDT Burbank, Ca)
Chocolate Peppermint Sauce (Linda/BDT Burbank, Ca)
Fabulous Hot Fudge Sauce (Pamela L Karas)
Hot Fudge Sauce (Linda/BDT Burbank, CA)
Hot Peanut Fudge Sauce (Linda/BDT Burbank, Ca)
Milk Chocolate Mallow Fudge Sauce (Linda/BDT Burbank, Ca)
Mint Fudge Sauce (Linda/BDT Burbank, CA)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca)
CHOCOLATE ALMOND SAUCE
======================
(Makes About 1 Cup)
Ingredients:
------------
1 cup semi-sweet chocolate morsels (1/2 of a 12 oz pkg)
1/4 cup whipping cream
2 tblsp butter
1/8 tsp salt
1/4 cup almonds, toasted and coarsely chopped
2 tblsp almond flavored liqueur (amaretto)
Instructions:
-------------
In a heavy-gauge saucepan over low heat, combine chocolate morsels,
cream, butter and salt, stirring until smooth; remove from heat. Stir
in almonds and liqueur; cool slightly.
Serve warm over ice cream. Refrigerate.
Reheating Sauce:
----------------
Reheat sauce over low heat, stirring until smooth.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca)
CHOCOLATE-ORANGE DESSERT SAUCE
==============================
(Makes about 1-1/2 cups)
Ingredients:
------------
1 cup granulated sugar
1 can (5-1/2 oz) evaporated milk (not sweetened)
1 tblsp light corn syrup
2 squares (1 oz) unsweetened or semi-sweet chocolate (for sweeter sauce)
3 tblsp butter flavor crisco
1 tsp orange peel, finely grated
2 tsp orange-flavored liqueur or 1/2 tsp
orange extract
1/4 tsp salt
Instructions:
-------------
Combine sugar, evaporated milk and corn syrup in a 1-1/2- or 2-quart
saucepan. Heat to a full boil over medium-high heat, stirring
constantly. Boil for 1 minute, stirring constantly. Reduce heat to
low; add chocolate and stir until smooth. Remove from heat. Blend in
butter-flavored crisco, orange peel, liqueur and salt.
Serve warm over ice cream or cake.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca)
CHOCOLATE PEPPERMINT SAUCE
==========================
(Makes about 3 cups)
Ingredients:
------------
1/4 cup butter (1/2 stick)
2 squares (1 oz) unsweetened chocolate
1-1/3 cups granulated sugar
1/8 tsp salt
2/3 cup light cream or half-and-half
1/2 tsp vanilla
1/2 cup whipping cream, whipped
1/2 cup peppermint candy, coarsely chopped
Instructions:
-------------
Melt butter and chocolate in a heavy saucepan over low heat, stirring
occasionally. Remove from heat; stir in sugar and salt gradually,
mixing until well combined. (Mixture will be thick and dry). Gradually
stir in cream and vanilla. Return to heat. Cook over low heat until
sugar is dissolved, about 5 minutes. Cool. Stir in whipped cream and
candy.
Refrigerate; serve cold over ice cream.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: karaspl@crdgw2.crd.ge.com (Pamela L Karas)
FABULOUS HOT FUDGE SAUCE
========================
Ingredients:
------------
3/4 cup soft brown sugar
1/2 cup unsweetened cocoa
1 tblsp cornstarch
1/2 cup plus 3 tblsp boiling water
1 tsp vanilla
Instructions:
-------------
Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall
sided microwave safe container). Whisk the dry ingredients together
until thoroughly mixed and no trace of lumps exists.
Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and
whisk until smooth.
Microwave on HIGH for 4 minutes or until quite thick ,stirring midway.
Keep a careful watch on it.It should not overflow but it will boil up
quite a lot.
Remove from microwave and stir in vanilla.Serve.
This sauce refrigerates to an even thicker consistency for use as a cold
chocolate sauce or as a dip for sliced fruit and can be reheated to
serve hot again.
Note:
-----
I recommend using a European-style (non-alkalized) cocoa (not Hershey
type) because the flavor of the sauce is better but either will work.
BTW, Cocoa does contain a small amount of fat depending on quality and
brand, it is not totally fat free.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, CA)
HOT FUDGE SAUCE
===============
(Makes about 2 cups)
Ingredients:
------------
1 cup semi-sweet chocolate morsels (6 ozs)
4 squares (1 oz) semi-sweet chocolate
2 tblsp butter or margarine
1 can (14 oz) eagle brand sweetened condensed milk
2 tblsp water
1 tsp vanilla
Instructions:
-------------
In a heavy saucepan, over medium heat, melt chips and margarine with
sweetened condensed milk and water. Cook and stir constantly until
thickened, about 5 minutes. Add vanilla.
Serve warm over ice cream or as a fruit dipping sauce. Refrigerate
leftovers.
Reheating Sauce:
----------------
In a small heavy saucepan, combine desired amount of sauce with a small
amount of water. Over LOW heat, stir constantly combine all
ingredients. Cook on 100 0678:1FAEower (HIGH) 3 to 3- 1/2 minutes,
stirring after each minute. Proceed as above.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca)
HOT PEANUT FUDGE SAUCE
======================
(Makes about 2 cups)
Ingredients:
------------
1 pkg (6 oz) semi-sweet chocolate morsels
3/4 cup evaporated milk (not sweetened)
1/2 cup peanut butter
1/2 cup marshmallow creme
1/2 cup peanuts, chopped
Instructions:
-------------
Melt chocolate in a double boiler or in a saucepan over very low heat.
Add evaporated milk, peanut butter and marshmallow creme. Beat until
thoroughly combined.
Ladle warm sauce over ice cream; garnish with peanuts.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca)
MILK CHOCOLATE MALLOW FUDGE SAUCE
=================================
(Makes about 2-1/2 cups)
Ingredients:
------------
1 pkg (11-1/2 oz) milk chocolate morsels
2 cups miniature marshmallows
2/3 cup evaporated milk (not sweetened)
3 tblsp butter
1 tsp vanilla
Instructions:
-------------
Combine in top of a double boiler over hot (not boiling) water,
chocolate morsels, marshmallows, evaporated milk and butter. Stir until
morsels and marshmallows are melted and mixture is smooth. Remove from
heat; stir in vanilla.
Serve warm over ice cream. Over and store in refrigerator.
Reheating Sauce:
----------------
Reheat sauce in top of a double boiler over hot (not boiling) water
before using or microwave on high about 1 minute for each cup of sauce.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, CA)
MINT FUDGE SAUCE
================
(Makes about 2 cups)
Ingredients:
------------
1 cup semi-sweet chocolate chips
4 ozs chocolate coated mint cream patties, broken into pieces
1/2 cup evaporated milk (not sweetened)
1/2 cup light corn syrup
1 tblsp butter
Instructions:
-------------
In a medium saucepan, combine chocolate chips, mint patties, evaporated
milk and corn syrup. Cook over medium-low heat, stirring constantly,
until all ingredients are melted. Remove from heat. Stir in butter
until melted.
Store covered in refrigerator.
Reheat sauce over LOW heat stirring constantly.
Serve over ice cream.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%