Various Sauces, Toppings, etc.
SWEET:
Mocha Frosting
3 Tbs Butter, melted
3 Tbs Baking Cocoa
2 Tbs Strong Coffee (prepared, hot)
1 1/2 cup Powdered Sugar
Combine butter, cocoa, and coffee. Mix well and gradually stir in sugar until smooth, adding more water if necessary.
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Marshmallow Frosting
2 egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1 Tbs light corn syrup
1/3 cup water
10 large marshmallows, cut into quarters
Mix egg whites, sugar, cream of tartar, corn syrup, and water in a non-aluminun 3-qt saucepan. Cook over low heat, beeting until stiff peaks form. Scrape bottom and sides of pan occasionally. Remove from heat and add marshmallows. Beat until smooth and creamy.
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Lemon Glaze
1 cup powdered sugar
1/2 tsp grated lemon peel
1 tsp lemon juice
2 Tbs milk
1 or 2 drops yello food coloring
Mix all ingredients until smooth (more or less milk may be needed to obtain desired consistency).
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Chocolate Glaze
1 Pkg (6 oz) semisweet or milk chocolate chips
1/4 cup butter or margerine
2 Tbs light corn syrup
Heat all ingredients over low heat, stirring constantly until chocolate is melted. Use when cooled slightly.
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Browned Butter Frosting
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2 Tbs milk
Heat butter over medium heat until light brown. Mix in powdered sugar and then beat in vanilla and milk until smooth.
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Fudge Frosting
2 cups sugar
1/2 cup shortening
3 oz unsweetened chocolate
2/3 cup milk
1/2 tsp salt
2 tsp vanilla
Mix all ingredients except for vanilla in a 2 1/2-qt saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring and then place saucepan in a bowl of ice water. Beat until frosting is smooth and creamy, then stir in vanilla.
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Orange Glaze
1/2 cup powdered sugar
1/4 tsp grated orange peel
1 Tbs orange juice
Mix all ingredients in a small bowl; stir in additional orange juice if needed, 1/2 a teaspoon at a time, until smooth and spreadable.
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Almond Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 tsp almond extract
Mix all in top of double boiler until smooth. Heat just till lukewarm and then remove from heat. Let glaze remain over hot water to prevent thickening. If needed, stir in hot water, a few drops at a time, until smooth. Tint with food coloring if desired.
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Powdered Sugar Glaze
1 1/2 cups powdered sugar
2 Tbs butter, softened
1 1/2 tsp vanilla
1 1/2 Tabs warm water
Mix all until smooth and spreadable - good for not-too-sweet buns and pastries.
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Caramel Sauce
2/3 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup Half-and-Half
2 Tbs butter
Heat all to boiling in a 1-qt saucepan over medium-low heat, stirring constantly. Serve hot or cold.
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Honey Dip
1 cup sour cream
1/2 cup mayonnaise
1/4 cup honey
1 Tbs fresh mint
2 Tbs pineapple or orange juice
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SAVORY:
Cocktail Sauce:
1/2 cup ketchup
2 Tbs lemon juice
2 1/2 tsp prepared horseradish
Mix all ingredients - store unused portion in refrigerator.
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Curry Sauce
1 Tbs butter or margerine
1 Tbs flour
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp white pepper
1 cup milk
Heat butter in a 1 1/2-qt saucepan over low heat. When melted, stir in flour, curry powder, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat and stir in milk. Heat to boiling again, stirring constantly. Boil and stir one minute.
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Tartar Sauce
1 cup mayonnaise
2 Tbs finely chopped dill pickle
1 Tbs fresh parsley
2 tsp chopped pimento
1 tsp grated onion
Mix all ingredients, cover, and refrigerate.
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