Whoopie Pies
Cakes:
2 cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
8 Tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 teaspoon vanilla
1 cup buttermilk
Filling:
12 Tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1 ¼ cups confectioners’ sugar
1 ½ teaspoons vanilla
1/8 teaspoon salt
2 ½ cups Marshmallow Fluff
For the cakes adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 convection oven. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula give patter final stir.
With a large Ziploc bag fill with batter. Cut tip and pipe onto cookie shapes circulating as you go to make a circle. Bake until cakes spring back when pressed, 15-18 minutes. Cool completely on baking sheets for at least 1 hour.
For the filling with an electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. Bowl can be wrapped and refrigerated up to 2 days.
Dollop 1/3 cup filling on center of flat sides of cakes. Top with flat side of remaining cakes and gently press until filling spreads within an edge of the cake. Serve. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Tuesday, February 9, 2010
Culinary Definitions (Part 5):
Nori as defined in Food Lover’s Companion
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
Shaking up Smoothies!!!
Shaking up Smoothies!!!
Mix all ingredients in blender until smooth…Makes 5-6 cups per smoothie recipe below….
Very Berry Smoothie
2 cups frozen mixed berries
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Pina Colada
2 cups frozen pineapple chunks
2 small bananas, roughly chopped
1 ½ cups plain yogurt
1 cup unsweetened coconut milk
2 Tablespoons honey
The Elvis
3 medium bananas, roughly chopped
¼ cup creamy peanut butter
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Creamsicle
1 (12oz) can frozen orange juice concentrate
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup orange juice
1 teaspoon vanilla
Takes Two to Mango
2 cups frozen mango
2 small bananas, roughly chopped
1 ½ cups plain yogurt
¾ cup pineapple juice
2 Tablespoons honey
Strawberry Cream Pie
2 cups frozen strawberries
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup apple juice
2 Tablespoons honey
1 teaspoon vanilla
Chocolate-Covered Cherries
2 cups frozen cherries
2 small bananas, roughly chopped
1 ½ cups plain yogurt
½ cup apple juice
¼ cup chocolate syrup
Mix all ingredients in blender until smooth…Makes 5-6 cups per smoothie recipe below….
Very Berry Smoothie
2 cups frozen mixed berries
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Pina Colada
2 cups frozen pineapple chunks
2 small bananas, roughly chopped
1 ½ cups plain yogurt
1 cup unsweetened coconut milk
2 Tablespoons honey
The Elvis
3 medium bananas, roughly chopped
¼ cup creamy peanut butter
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Creamsicle
1 (12oz) can frozen orange juice concentrate
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup orange juice
1 teaspoon vanilla
Takes Two to Mango
2 cups frozen mango
2 small bananas, roughly chopped
1 ½ cups plain yogurt
¾ cup pineapple juice
2 Tablespoons honey
Strawberry Cream Pie
2 cups frozen strawberries
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup apple juice
2 Tablespoons honey
1 teaspoon vanilla
Chocolate-Covered Cherries
2 cups frozen cherries
2 small bananas, roughly chopped
1 ½ cups plain yogurt
½ cup apple juice
¼ cup chocolate syrup
Lemon-Orange Cheesecake
Lemon-Orange Cheesecake
By: Leah Hughes
Crust:
2 cups graham cracker crumbs or 1 box vanilla wafer crushed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, melted
Filling:
2 (8oz) cream cheese, softened
1 cup granulated sugar
3 eggs
1 Tablespoon orange zest
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla
8oz sour cream
Heat oven to 325 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Spray bottom of pan with cooking spray. Combine all crust ingredients in medium bowl until moisetened. Press into bottom and 1 inch up sides of springform pan. Refrigerate while making filling.
Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar; beat 1-2 minutes or until combined, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in liqueur, lemon peel, orange peel and vanilla. Fold in sour cream. Pour into crust.
Place springform pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of springform pan. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cheesecake from water bath; cool on wire rack 45 minutes. Refrigerate at least 4 hours; ideally overnight. Store in refrigerator for up to 3 days.
Serves 8-12
By: Leah Hughes
Crust:
2 cups graham cracker crumbs or 1 box vanilla wafer crushed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, melted
Filling:
2 (8oz) cream cheese, softened
1 cup granulated sugar
3 eggs
1 Tablespoon orange zest
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla
8oz sour cream
Heat oven to 325 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Spray bottom of pan with cooking spray. Combine all crust ingredients in medium bowl until moisetened. Press into bottom and 1 inch up sides of springform pan. Refrigerate while making filling.
Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar; beat 1-2 minutes or until combined, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in liqueur, lemon peel, orange peel and vanilla. Fold in sour cream. Pour into crust.
Place springform pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of springform pan. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cheesecake from water bath; cool on wire rack 45 minutes. Refrigerate at least 4 hours; ideally overnight. Store in refrigerator for up to 3 days.
Serves 8-12
Getting to know your spices:
Allspice: This purple-black berry is the fruit of an evergreen tree native to the Southern hemisphere. It is named “allspice” because it tastes like a combination of cinnamon, nutmeg, and cloves, with a touch of brown sugar and dried fruit.
Caraway Seeds: Similar in shape and color to cumin seeds and also from a plant in the parsley family, caraway seeds are warm and floral, with just a hint of licorice.
Cardamom: Each of these football0shaped pods contains about 20 small seeds that possess a pungent, floral aroma and a sweet, citrusy flavor.
Cinnamon: This sweet-hot spice is the bark of a species of evergreen tree. Cinnamon comes in two types: Ceylon, which is light brown and sweet, and cassia, which is much darker and slightly bitter. Most U.S. markets sell cassia.
Cloves: One of the most distinctive and powerful spices, cloves are unopened flower buds from a species of evergreen. Once dried, these tiny reddish-brown spices have a sweet, peppery flavor. Use sparingly.
Coriander: This light brown spherical seed is the dried fruit of the herb cilantro, a member of the parsley family. Coriander possesses a sweet, almost fruity flavor with just a hint of the soapy-metallic character of mature cilantro.
Cumin Seeds: Like caraway seeds and coriander these tiny, elongated seeds belong to a plant in the parsley family. Their flavor is earthy and warm, but it’s their pungent, almost musty aroma that sets them apart from other warm spices.
Fennel Seed: Fennel seeds come from a bulbless variety of the fennel plant. They exhibit a heavy anise flavor reminiscent of black jelly beans and an earthy, butterscotch-like aroma.
Juniper Berries: These dark purple berries come from the Juniper shrub, native to both North America and Northern Europe. They are best known as the primary flavoring agent in gin, but their clean, sweet, piney aroma also enhances various meats and cabbage dishes.
Mace: This spice begins as the bright red membrane covering the nutmeg seed. Most often founds in its ground form, mace tastes similar to nutmeg but is slightly more astringent and has just a touch of sweetness. Mace can be substituted for nutmeg in most cases.
Mustard Seed: These acrid seeds are typically yellow, brown, or black, the brown and black varieties being prized for their stronger flavor. Mustard seeds have almost no aroma, but their flavor is earthy and sharp, with a strong peppery kick.
Nutmeg: This large, oval spice is the seed of a tree. Nutmeg’s flavor is warm and woodsy but assertively spicy. Nutmeg loses its aroma quickly, so it’s best to grate whole nutmeg for recipes in which it’s the star, such as eggnog.
Peppercorns: Green peppercorns possess a mild herbal flavor. They are soft, underripe, and typically sold pickled in brine. Piquant black peppercorns are slightly underripe but dried. White peppercorns are fully ripe, but their skin is removed before drying, making them less pungent than black peppercorns.
Pink Peppercorns: Not a true peppercorn, this spice is the dried berry from the Baies rose plant. These berries hail from Madagascar and are pungent and floral in flavor, with a distinctly sweet aftertaste. Although they are typically sold whole, they can be ground and used in much the same way as true peppercorns.
Saffron: Pound for pound the most expensive spice in the world, saffron is the stigma from a variety of crocus flower. Just the slightest pinch lends a raisin-like flavor and a vibrant orange hue to many dishes. When buying saffron, look for dark red threads devoid of yellow or orange.
Star Anise: This star-shaped staple of Asian cookery is harvested in China from a variety of evergreen tree. Though it’s best known for its role in Chinese five-spice powder, its warm licorice flavor also lends itself to various soups, teas, jams, jellies, cookies and liqueurs.
Caraway Seeds: Similar in shape and color to cumin seeds and also from a plant in the parsley family, caraway seeds are warm and floral, with just a hint of licorice.
Cardamom: Each of these football0shaped pods contains about 20 small seeds that possess a pungent, floral aroma and a sweet, citrusy flavor.
Cinnamon: This sweet-hot spice is the bark of a species of evergreen tree. Cinnamon comes in two types: Ceylon, which is light brown and sweet, and cassia, which is much darker and slightly bitter. Most U.S. markets sell cassia.
Cloves: One of the most distinctive and powerful spices, cloves are unopened flower buds from a species of evergreen. Once dried, these tiny reddish-brown spices have a sweet, peppery flavor. Use sparingly.
Coriander: This light brown spherical seed is the dried fruit of the herb cilantro, a member of the parsley family. Coriander possesses a sweet, almost fruity flavor with just a hint of the soapy-metallic character of mature cilantro.
Cumin Seeds: Like caraway seeds and coriander these tiny, elongated seeds belong to a plant in the parsley family. Their flavor is earthy and warm, but it’s their pungent, almost musty aroma that sets them apart from other warm spices.
Fennel Seed: Fennel seeds come from a bulbless variety of the fennel plant. They exhibit a heavy anise flavor reminiscent of black jelly beans and an earthy, butterscotch-like aroma.
Juniper Berries: These dark purple berries come from the Juniper shrub, native to both North America and Northern Europe. They are best known as the primary flavoring agent in gin, but their clean, sweet, piney aroma also enhances various meats and cabbage dishes.
Mace: This spice begins as the bright red membrane covering the nutmeg seed. Most often founds in its ground form, mace tastes similar to nutmeg but is slightly more astringent and has just a touch of sweetness. Mace can be substituted for nutmeg in most cases.
Mustard Seed: These acrid seeds are typically yellow, brown, or black, the brown and black varieties being prized for their stronger flavor. Mustard seeds have almost no aroma, but their flavor is earthy and sharp, with a strong peppery kick.
Nutmeg: This large, oval spice is the seed of a tree. Nutmeg’s flavor is warm and woodsy but assertively spicy. Nutmeg loses its aroma quickly, so it’s best to grate whole nutmeg for recipes in which it’s the star, such as eggnog.
Peppercorns: Green peppercorns possess a mild herbal flavor. They are soft, underripe, and typically sold pickled in brine. Piquant black peppercorns are slightly underripe but dried. White peppercorns are fully ripe, but their skin is removed before drying, making them less pungent than black peppercorns.
Pink Peppercorns: Not a true peppercorn, this spice is the dried berry from the Baies rose plant. These berries hail from Madagascar and are pungent and floral in flavor, with a distinctly sweet aftertaste. Although they are typically sold whole, they can be ground and used in much the same way as true peppercorns.
Saffron: Pound for pound the most expensive spice in the world, saffron is the stigma from a variety of crocus flower. Just the slightest pinch lends a raisin-like flavor and a vibrant orange hue to many dishes. When buying saffron, look for dark red threads devoid of yellow or orange.
Star Anise: This star-shaped staple of Asian cookery is harvested in China from a variety of evergreen tree. Though it’s best known for its role in Chinese five-spice powder, its warm licorice flavor also lends itself to various soups, teas, jams, jellies, cookies and liqueurs.
Foolproof Ice Cream Sauces
Foolproof Ice Cream Sauces
Strawberry Sauce:
16oz frozen strawberries, coarsely chopped
½ cup sugar
1 cup strawberry jam
2 Tablespoons lemon juice
Bring strawberries, sugar, jam and lemon juice to boil in medium saucepan over medium heat. Simmer until sauce coats back of spoon, about 15 minutes. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Chocolate Sauce:
½ cup heavy cream
8 Tablespoons (1 stick) unsalted butter
½ cup light corn syrup
½ cup confectioners’ sugar
9oz bittersweet chocolate, chopped
1 teaspoon vanilla
Bring cream, butter, corn syrup, and confectioners’ sugar to boil in medium saucepan over medium heat. Remove from heat and stir in chocolate and vanilla until sauce is smooth. Serve warm.
Butterscotch Sauce:
8 Tablespoons (1 stick) unsalted butter
1 cup packed brown sugar
½ cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla
Heat butter and sugar in mediums saucepan over medium heat until sugar dissolves, about 3 minutes. Remove from heat and slowly stir in cream. Stir in corn syrup and vanilla. Serve warm.
Peanut Butter Sauce:
1 cup sugar
¾ cup evaporated milk
8 Tablespoons (1 stick) unsalted butter
½ cup creamy peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
Bring sugar, milk, butter, peanut butter, vanilla and salt to simmer in medium saucepan over medium heat. Reduce heat to low and cook, stirring often, until sauce is smooth and thick, about 3 minutes. Serve warm.
Cherry Sauce:
2 (15oz) cans pitted Bing cherries, drained
½ cup sugar
¼ cup light corn syrup
1 Tablespoon lemon juice
Pinch of salt
2 teaspoons cornstarch dissolved in 1 Tablespoon of water
Bring cherries, sugar, corn syrup, lemon juice and salt to boil in medium saucepan over medium-high heat. Simmer until cherries begin to break down, about 10 minutes. Remove from heat and stir in cornstarch mixture. Return to high heat and boil until sauce coats back of spoon, about 1 minute. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Marshmallow Sauce:
1 (16oz) jar Marshmallow Fluff
3 Tablespoons water
Stir marshmallow fluff and water together in medium saucepan over medium-low heat until smooth, about 2 minutes. Cool and serve at room temperature.
Strawberry Sauce:
16oz frozen strawberries, coarsely chopped
½ cup sugar
1 cup strawberry jam
2 Tablespoons lemon juice
Bring strawberries, sugar, jam and lemon juice to boil in medium saucepan over medium heat. Simmer until sauce coats back of spoon, about 15 minutes. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Chocolate Sauce:
½ cup heavy cream
8 Tablespoons (1 stick) unsalted butter
½ cup light corn syrup
½ cup confectioners’ sugar
9oz bittersweet chocolate, chopped
1 teaspoon vanilla
Bring cream, butter, corn syrup, and confectioners’ sugar to boil in medium saucepan over medium heat. Remove from heat and stir in chocolate and vanilla until sauce is smooth. Serve warm.
Butterscotch Sauce:
8 Tablespoons (1 stick) unsalted butter
1 cup packed brown sugar
½ cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla
Heat butter and sugar in mediums saucepan over medium heat until sugar dissolves, about 3 minutes. Remove from heat and slowly stir in cream. Stir in corn syrup and vanilla. Serve warm.
Peanut Butter Sauce:
1 cup sugar
¾ cup evaporated milk
8 Tablespoons (1 stick) unsalted butter
½ cup creamy peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
Bring sugar, milk, butter, peanut butter, vanilla and salt to simmer in medium saucepan over medium heat. Reduce heat to low and cook, stirring often, until sauce is smooth and thick, about 3 minutes. Serve warm.
Cherry Sauce:
2 (15oz) cans pitted Bing cherries, drained
½ cup sugar
¼ cup light corn syrup
1 Tablespoon lemon juice
Pinch of salt
2 teaspoons cornstarch dissolved in 1 Tablespoon of water
Bring cherries, sugar, corn syrup, lemon juice and salt to boil in medium saucepan over medium-high heat. Simmer until cherries begin to break down, about 10 minutes. Remove from heat and stir in cornstarch mixture. Return to high heat and boil until sauce coats back of spoon, about 1 minute. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Marshmallow Sauce:
1 (16oz) jar Marshmallow Fluff
3 Tablespoons water
Stir marshmallow fluff and water together in medium saucepan over medium-low heat until smooth, about 2 minutes. Cool and serve at room temperature.
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