Serve warm over gingerbread or any loaf cake.
1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon salt
Pinch of ground ginger
1 cup hot water
Grated rind of 1 lemon
1 tablespoon butter
3 to 4 tablespoons lemon juice
1 cup seedless raisins
Combine cornstarch, sugars, salt and ginger. Add hot water and cook until thickened and clear. Add remaining ingredients.
Makes about 2 1/4 cups.
Serve with pound cake, and garnish with lemon zest and fresh blueberries.
3/4 cup whipping cream
1/3 cup sifted confectioners’ sugar
1 cup fresh blueberries
1/2 cup sour cream
2 teaspoons freshly-grated lemon rind
Lemon zest and fresh blueberries
Beat whipping cream and confectioners’ sugar at medium speed with electric mixer until soft peaks form. Fold in blueberries, sour cream and lemon rind.
Serve over ice cream or cake.
2 cups granulated sugar
3 tablespoons instant coffee crystals
3 cups hot water
1/2 cup cold water
1/4 cup cornstarch
1 cup broken walnuts
1/4 cup butter or margarine, softened
In a heavy 10-inch skillet melt sugar slowly over low heat until golden brown, stirring constantly. Remove from heat. Dissolve coffee crystals in hot water; carefully stir into melted sugar. Heat and stir over low heat until the sugar re-dissolves.
Combine cold water and cornstarch; stir into sugar mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in walnuts and butter or margarine. Pour into three (1-cup) heatproof glass jars.
Store, covered, in the refrigerator for up to 2 weeks.
Serve chilled or slowly reheat in a saucepan.
Makes 3 cups.
1/2 cup granulated sugar
1/4 cup water
1/4 cup light corn syrup
3 tablespoons DARK rum
1/3 cup heavy cream
1/4 teaspoon grated nutmeg
1 tablespoon unsalted butter
Combine sugar, water and syrup in a saucepan and bring to a boil. Reduce heat and simmer until a caramel forms. Remove pan from heat and slowly add remaining ingredients. Stir well to incorporate. Return to heat, and cook until the mixture is completely melted and smooth, about 3 minutes.
1 cup granulated sugar
7 tablespoons water
1 cup freshly-made strong coffee
2 tablespoons Irish whiskey or bourbon
Put sugar and water in a medium saucepan and bring to a boil over medium heat. Simmer, stirring until the mixture begins to turn a caramel color, about 10 minutes. Toward the end of the cooking, the mixture will become very foamy as it starts to darken. Stir constantly at this point and, just as it becomes a medium caramel color, turn off the heat but continue to stir. It will become darker off the heat. Add coffee, being careful since the mixture tends to spatter when the coffee first makes contact. Mix well and let cool. Stir in the whiskey and refrigerate.
Makes about 2 1/4 cups.
1 cup semisweet chocolate chips
3/4 cup corn syrup
1/4 cup milk
2 tablespoons butter
1 teaspoon instant coffee
Melt chocolate chips with corn syrup, stirring until smooth. Stir in milk, butter and instant coffee until well blended. Remove from heat; cool 5 minutes.
Serve warm over ice cream or other desserts. Refrigerate leftover sauce. Reheat before serving.
Makes about 1 1/2 cups.
This is wonderful served over warm bread pudding.
1/3 cup dried apricot
1 cup water
1 tablespoon dark rum
Combine apricots and water in a small saucepan; bring to a boil over low heat. Cover and let soak for about 30 minutes. Return to a boil, reduce the heat and simmer, covered, until apricots are soft, about 20 minutes. Pour the apricots and the liquid into a blender or food processor. Pur?e until smooth. Stir in the rum.
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