Homemade Caramel Sauce - Homemade caramel sauce is wildly better than store bought in the bottle. Rich and creamy like only homemade can taste. Make a big batch and store it for 2-3 months in the fridge. A delicious caramel sauce over ice cream, layered in a parfait, lace on brownies, dribble over pie, and use as a plating sauce for a chocolate dessert.
Dulce de Leche - This sweet chestnut-colored milk sauce is liquid candy. It’s a caramel sauce stunt double however the flavor is like rich sweet milk rather than caramelized sugar. Smooth and creamy, it drizzles over desserts. Enjoy Dulce de Leche Steamed Milk or add to a mug of hot chocolate. Try on pastries, pies, ice cream, cupcakes, and brownies. Sweeten and flavor frosting. A Latin American sauce, it translates as ‘candy of milk’ or ‘milk jam’. Spread on English muffins.
Hot Fudge Sauce - Rich, decadent and a little bittersweet, it’s easy to make and out surpasses anything you can find in a bottle. Make enough sauce to keep on hand for a couple of weeks at your beck and call. Great sauce over ice cream especially plain simple vanilla so you can enjoy the hot fudge sauce in every bite. A dark chocolate lover’s dream, the sauce is the perfect blend of sweetness and richness. Store sauce in the fridge.
Chocolate Syrup – Chocolate-y syrup with homemade taste that can’t be bought at the store. Easy to make with simple ingredients on hand, cocoa, sugar and corn syrup. Serve on ice cream, brownies, desserts and sundaes. It dresses up a dessert when used as a plating sauce with fancy designs.
Apple Pudding with Sweet Cream Sauce – This is a dense moist cake-like pudding loaded with fruit and served with a luscious sweet cream sauce. The apples, cinnamon and nutmeg have familiar comfort food flavors. It isn’t layered and fancy but it is surprisingly gourmet. Serve it with fresh warm sweet cream sauce.
Luscious Lemon Curd - Lemon Curd is a dessert sauce or spread with sweet and tart bright flavor. Use it to dip strawberries, stir into plain yogurt, spoon onto cheesecake, top ice cream or sherbet, spread in between cake layers, squirt into the center of cupcakes, fill tarts and thumbprint cookies, smear on scones, muffins and toast, swirl into oatmeal or Cream of Wheat, scoop into crepes topped with fresh berries, fold into whipped cream for lemon mousse, fold into meringue for light dessert topping, layer in parfaits and trifle with cake cubes, fruit and nuts and dollop on gingerbread, pound cake or shortbread with berries.
Icing and Frosting
White Chocolate Buttercream - White Chocolate Buttercream is a decadent rich frosting for cakes and cupcakes. In this recipe it’s paired with a cherry, spice, nut cake. Try it on chocolate cake and unsuspecting guests may think it’s topped with vanilla but will be pleasantly surprised with this elegant frosting. Also works great with white or yellow cake. Try in place of cream cheese on cakes such as banana, spice, and carrot.
Pantry Maple Syrup - That ooey gooey Aunt Jemima thick maple syrup just doesn’t make the grade. Mom always made a light, thin version out of ingredients in our pantry. I can remember making it when I was a young girl while helping prepare breakfast. Fast forward and I brought up my kids on it. The good thing about it is you can keep the items on hand and have fresh, light syrup anytime you need it. It is a great sauce to top off a plate of pancakes, eggs and bacon.