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1995-09-27
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From uuneo!sugar!taronga!arielle Thu Aug 19 21:12:13 CDT 1993
Article: 5623 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!arielle
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Subject: COLLECTION: Sweet Sauces
Message-ID: <9308190831.AA26006@unidui.uni-duisburg.de>
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 10:31:38 +0200
Approved: arielle@taronga.com
CONTENTS:
---------
Coconut Pecan Sauce (Linda/BDT Burbank, CA)
Mocha Walnut Sauce (Linda/BDT Burbank, CA)
Peanut Caramel Sauce (Linda/BDT Burbank, CA)
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From: liberty@liberty.com (Linda/BDT Burbank, CA)
COCONUT PECAN SAUCE
===================
(Makes about 2 cups)
Ingredients:
------------
1 can (14 oz) eagle brand sweetened condensed milk
2 large egg yolks, beaten
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup pecans, chopped
1 tsp vanilla
Instructions:
-------------
In a heavy saucepan, combine sweetened condensed milk, egg yolks and
butter or margarine. Over medium heat, cook and stir until thickened
and bubbly, about 8 minutes. Stir in remaining ingredients.
Serve warm over ice cream or cake. refrigerate leftovers.
Reheating Leftovers:
--------------------
In a small heavy saucepan, combine desired amount of sauce with a small
amount of water. Over LOW heat, stir constantly until heated through.
Microwave: In a 1-quart glass measuring cup with a handle, combine
sweetened condensed milk, egg yolks, and butter or margarine. Cook on
70 0678:1FAEower (MEDIUM-HIGH) 4 to 5 minutes, stirring after 3 minutes.
Proceed as above.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca)
MOCHA WALNUT SAUCE
==================
(Makes about 2-1/4 cups)
Ingredients:
------------
1 tblsp instant coffee (your favorite brand)
1 tblsp water (boiling)
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup butter
1 pkg (6 oz) semi-sweet chocolate morsels
2 large egg yolks
3/4 cup walnuts, chopped
Instructions:
-------------
In a measuring cup, dissolve coffee in boiling water; set aside.
In a heavy gauge saucepan, combine cream and sugar. Bring just to a
boil, stirring constantly, over medium heat. Add butter, chocolate
morsels and coffee; stir until smooth. Remove from heat.
In a small bowl, beat egg yolks. Gradually stir in 2 tablespoons of the
chocolate mixture; mix well. Return to chocolate mixture in saucepan.
Cook over low heat, stirring constantly, for 3 minutes; remove from
heat. Stir in walnuts.
Serve warm over ice cream. Cover 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 1 cup of
sauce.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca)
PEANUT CARAMEL SAUCE
====================
(Makes about 1-1/2 cups)
Ingredients:
------------
1 cup light brown sugar, firmly packed
1 tblsp all-purpose flour
1/8 tsp salt
1 cup water
1/2 cup peanut butter
1 tsp vanilla
Instructions:
-------------
In a medium saucepan, mix sugar, flour and salt. Stir in water. Cook
and stir over low heat until mixture comes to a full rolling boil. Add
peanut butter and bring again to a boil, stirring constantly until
smooth. Remove from heat. Add vanilla.
Serve hot or cold over ice cream.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%