Bavarian Cream

Bavarian cream or crème bavaroise or simply bavarois is a

classic dessert, a Swiss invention according to the French.
Serve with a fruit sauce or a raspberry or apricot purée or used
to fill elaborate charlottes.

Recipe Ingredients:

1 1/2 cups heavy cream

3 (0.25-ounce) envelopes unflavored gelatin
2/3 cups cold water
6 egg yolks
2/3 cup granulated sugar
2 cups milk
2 vanilla beans, slit and scraped or 1 tablespoon vanilla extract

Cooking Directions:

1. Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff
peaks. Refrigerate until ready to use.
2. Soak the gelatin in cold water for 10 minutes.
3. Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with
ice water. Set each aside.
4. Pour the milk into a medium saucepan. If using vanilla bean, slit them open and
scrape the seeds into the milk adding the entire pod into the milk as well. If
using vanilla extract add after the creme is cooked.
5. Bring the milk to a boil. Remove from the heat and allow the flavor of the bean
to infuse into the milk for approximately 30 minutes.
6. Remove the bean from the milk and reheat the milk mixture. Set aside.
7. Whisk the eggs and sugar together until thickened and a pale yellow color.
8. Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper
the yolks and then add the tempered yolks to the milk in the saucepan. Cook
over very low heat, stirring constantly, until the mixture is thickened.
9. Pour the custard through the mesh strainer into the medium sized bowl.
Remove strainer; add the softened gelatin and whisk until the gelatin is
dissolved. (If using vanilla extract, add it now.)
10. Place the bowl inside the larger bowl filled with ice water. Stir the mixture until
it begins to cool and just begins to thicken.
11. Fold in the whipped cream. Use as desired or pour into large mold, smaller
molds or serving bowl, chill until firm and unmold by placing in hot water for
15 seconds.
Makes about 6 cups.

Bittersweet Chocolate Orange Butter

This luscious chocolate compound butter makes even

the simplest bread or roll special. Try it on toast,
biscuits, pancakes, French toast, waffles or bread
pudding. It’s especially lovely with banana bread and
holiday breads, such as Stollen.

Recipe Ingredients:

3 ounces bittersweet (at least 70% cocoa) chocolate,

chopped*
1 cup (2 sticks) salted butter, slightly chilled
2 tablespoons unsweetened cocoa powder
2 tablespoons orange zest, finely grated
2 tablespoons powdered sugar
Optional: 1/2 cup roasted and salted pistachio nuts, chopped into halves and
quarters**

Cooking Directions:

1. Melt chocolate in microwave-safe bowl on low at one minute intervals, stirring

until just melted and smooth. Or, using a double boiler, place chocolate in top
bowl, stirring frequently until just melted, taking care not to overheat at bottom
or sides. Allow melted chocolate to cool enough to touch.
2. Place the cooled butter in a medium mixing bowl and with an electric mixer
(fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape
down the sides.
3. Beat in the cooled chocolate, cocoa, zest and powdered sugar scraping sides of
the bowl with a rubber spatula as needed to incorporate all ingredients. Stir in
nuts if desired.
4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or
shape into a long roll in grease-proof paper (plastic, wax or parchment) for
storing and slicing as needed.

Makes about 1 1/2 cups.

*This is a place to use the best quality chocolate you can find, preferably one with
70% to 85% cocoa content.

**Roasted and salted pistachios add a welcome textural contrast. Most stores sell
them already shelled. You may also use a different toasted nut or no nuts at all.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

Bittersweet Hot Fudge Sauce

Surprise a neighbor, friend or family member with a gift

jar of homemade fudge sauce! It's great not only served
with ice cream, but also drizzled over cakes, brownies,
or even used as a luscious dip for fresh strawberries.

Recipe Ingredients:

24 ounces semisweet chocolate, coarsely chopped

8 ounces unsweetened chocolate, coarsely chopped
3 1/2 cups half-and-half or light cream
1 3/4 cups granulated sugar
1 teaspoon vanilla extract

Cooking Directions:

1. In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream,

and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low
heat about 2 minutes or until mixture is creamy, stirring frequently. Remove
from heat; stir in the vanilla.
2. Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars,
leaving a 1/2-inch head-space. Place metal lids on jars. Screw metal bands onto
jars following manufacturer's directions. Store chocolate sauce in the
refrigerator for up to 3 weeks. (The sauce must be stored in the refrigerator
after placing in jars. Even though the hot sauce may cause the lids on the jars to
seal, this is not a secure canning seal. Do not store at room temperature.)

Makes 8 (1/2-pint); 16 (1/2-cup) jars; 128 (1 tablespoon) servings.

Serving Suggestion: Serve sauce warm* over ice cream, éclairs, or fresh berries.
*To reheat, place 1/2 cup sauce in a 1-cup glass measure. Microwave, uncovered, on
100 percent power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
Or, place in a small saucepan. Cook and stir over medium heat about 5 minutes or
until heated through.

Nutritional Information Per Serving (1 tablespoon): calories: 55, total fat: 3g,
saturated fat: 2g, cholesterol: 2mg, sodium: 3mg, carbohydrate: 7g, fiber: 1g, protein:
1g, vitamin A: 0%, vitamin C: 0%, calcium: 1%, iron: 2%.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening, decorating and
more. © 2003 Meredith Corporation. All Rights Reserved.

Bourbon Cherry Butter with Orange

This butter combines all the elements of the classic 'Old

Fashioned' cocktail and consequently finds a cozy place
in the holiday kitchen and on the holiday table. Use it
with pork, ham, duck and turkey or try it baked inside
an acorn squash or tossed with carrots, beets and sweet
potatoes. It’s also wonderful as a spread on bread, rolls
or muffins.

Recipe Ingredients:

1/2 cup dried cherries*

1/4 cup bourbon
1 cup (2 sticks) salted butter, room temperature
2 tablespoons orange zest, freshly grated
2 tablespoons powdered sugar, or to taste
1 tablespoon orange or angostura bitters or additional bourbon (optional)

Cooking Directions:

1. In a small bowl, soak the cherries in bourbon, stirring occasionally, until

bourbon is almost absorbed. This will take 2 to 12 hours. (To speed the process,
lightly heat the cherries in bourbon, but cool completely before adding to
butter.)
 2. Place the butter in a medium mixing bowl and with an electric mixer (fitted
with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the
sides.
3. Add the soaked cherries, zest, sugar and bitters or additional bourbon (if using)
and beat to incorporate, scraping sides of the bowl with a rubber spatula as
needed.
4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or
shape into a long roll in grease-proof paper (plastic, wax or parchment) for
storing and slicing as needed.

Makes about 1 3/4 cups.

*Dried cherries can be ordered online or found in the bulk department of fine grocers
or health food stores. You may also substitute the more readily available cherry-
flavored sweetened dried cranberries.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

Butterscotch Rum Sauce

Excellent over ice cream or bread pudding.

Recipe Ingredients:

1 cup light brown sugar, firmly packed

1/4 cup light corn syrup
1/4 cup butter
Pinch of salt
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired

Cooking Directions:

1. In a small heavy saucepan combine brown sugar, corn syrup, butter and salt.
Cook mixture over medium heat, stirring, until the sugar is dissolved. Simmer
without stirring for 12 minutes.
2. Remove pan from heat and stir in cream, vanilla, lemon juice, rum, and pecans.
3. Serve sauce warm or at room temperature. Sauce keeps for up to 2 months,
refrigerated.
Makes about 1 1/3 cups.

Butterscotch Sauce

Serve this luscious butterscotch sauce warm or at room

temperature over ice cream, cake, bread pudding or as desired.

Recipe Ingredients:

1 cup brown sugar, firmly packed

1/4 cup light corn syrup
1/4 cup butter
1/8 teaspoon salt
1/2 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon fresh lemon juice

Cooking Directions:

1. In a small heavy saucepan combine sugar, corn syrup, butter, and salt. Cook
over medium heat, stirring, until sugar is dissolved. Boil syrup, without stirring,
until it registers 280°F (135°C) on a candy thermometer, about 5 minutes.
2. Remove pan from heat and stir in cream, vanilla and lemon juice, stirring until
smooth. Sauce will thicken as it cools. Sauce keeps, covered and refrigerated, 3
weeks.

Makes about 1 1/3 cups.

Candied Cherries
Here's an easy recipe to candy and preserve fresh cherries. Use
them in baked goods, to top cakes and desserts and other
goodies.

Recipe Ingredients:

1 pound fresh (sweet or sour) cherries, rinsed, stemmed and

pitted
2 cups granulated sugar
1/2 cup water
1/2 fresh lemon
1 cup apple juice

Cooking Directions:

1. In a non-reactive saucepan, bring the sugar and water to a boil. Add the cherries
and the lemon half. Reduce the heat to a simmer and cook until the syrup is red
and slightly thick, about 20 minutes.
2. Cover and let stand 2 to 3 hours, or overnight.
3. Strain the cherries, reserving the syrup, and set them aside.
4. Discard the lemon half and add the apple juice to the reserved syrup.
5. Bring the syrup to a boil and cook for 5 minutes. Return the cherries to the
syrup, reduce the heat and cook slowly until the syrup is thick, about 220°F
(105°C) on a candy thermometer.
6. Remove from heat and cool. The cherries can be stored in a tightly covered
container for at least six months in the refrigerator.

Makes about 1 quart.

Caramel Cream Topping

Serve this luscious caramel cream topping over ice cream,

cake or fresh fruit such as peaches or nectarines.

Recipe Ingredients:

1 cup granulated sugar

1 cup water
1/2 cup heavy cream
1/4 cup evaporated milk
Cooking Directions:

1. In a 3-quart heavy sauce pan, combine sugar and water. Over high heat, bring
to a rapid boil, stirring to dissolve sugar. Continue boiling, without stirring,
until syrup is light caramel or honey colored (swirling pan near end of cooking
period), about 10 to 12 minutes.
2. Remove pan from heat and place on a damp cloth to prevent slipping. Slowly
whisk in cream and milk. Return to medium heat. Cook whisking constantly,
until caramel dissolves and mixture thickens slightly, about 2 minutes. Cool to
room temperature. Can be stored covered in refrigerator for several weeks.

Makes about 1 cup.

Recipe provided courtesy of The Sugar Association, Inc.

Caramel Sauce 1

Drizzle this luscious caramel sauce over ice cream, bread

pudding, fresh fruit or pound cake.

Recipe Ingredients:

2 cups granulated sugar

1 teaspoon cream of tartar
2/3 cup water
1 1/3 cups heavy cream

Cooking Directions:

1. Combine sugar, water and cream of tartar in a medium-sized heavy saucepan,

dissolving sugar in liquid over medium-low heat. When dissolved, increase
temperature to medium-high and cook stirring occasionally with a wooden
spoon until caramel has reached a golden to amber brown color.
2. Immediately remove pan from heat and slowly whisk the heavy cream into
caramel in a small, but steady stream, whisking constantly but gently and
carefully.
3. Return pan to medium heat and bring to a boil, cook, stirring constantly, about
2 to 3 minutes or until sauce is thickened and smooth. Cool to room
temperature before storing in refrigerator.

Makes 2 cups.
 Caramel Sauce 2

Cooking sugar is an art, but an art worth developing

when the result is as good as this caramel sauce. Drizzle
this luscious concoction over baked apples, waffles or
vanilla ice cream.

Recipe Ingredients:

2 cups granulated sugar

1/2 cup water
1 (14-ounce) can NESTLÉ® CARNATION®
Sweetened Condensed Milk
1/2 cup butter, softened - divided use
2 teaspoons vanilla extract

Cooking Directions:

1. Combine sugar and water in medium, heavy-duty saucepan; cook over

medium-high heat, stirring occasionally, until mixture comes to a boil.
Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally
to keep color even until mixture turns a deep caramel color.
Remove from heat.
2. Stir in sweetened condensed milk (mixture will foam up); do not scrape sides
of pan. Add half the butter, one tablespoon at a time, stirring well after each
addition. Stir in remaining butter and vanilla extract until smooth. Serve over
ice cream or cake, if desired.

Makes 3 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Caramelized Milk
Sweet caramelized milk made with condensed milk? A
full fantasy of flavor! Make it, taste it and enjoy this
wonder. We do not recommend heating milk in the can.

Recipe Ingredients:

1 (14-ounce) can NESTLÉ® CARNATION®

Sweetened Condensed Milk

Cooking Directions:

1. We do not recommend heating milk in the can.

2. For the Oven: Preheat oven to 425°F (220°C). Pour sweetened condensed milk
into 9-inch pie plate. Cover with aluminum foil; place in shallow pan (pan
should be larger than pie plate). Fill pan with hot water. Bake for 50 to 60
minutes, or until thick and light caramel-colored. Pour milk into small mixer
bowl; beat until smooth.
3. For the Stovetop: Pour sweetened condensed milk into top of double-boiler
pan; cover. Place over boiling water. Cook over low heat, stirring occasionally,
for 40 to 50 minutes, or until thick and light caramel-colored. Remove from
heat. Beat until smooth.
4. For the Microwave: Pour sweetened condensed milk into large microwave-safe
bowl. Cook on MEDIUM (50%) power for 4 minutes, stirring halfway through
heating time. Reduce power to MEDIUM-LOW (30%) power; cook for 8 to 12
minutes, stirring with wire whisk every few minutes, until thick and light
caramel-colored.

Makes 10 servings.

Note: Microwave ovens may vary; adjust timing accordingly.

Nutritional Information Per Serving (1/10 of recipe): Calories: 140 Calories from Fat:
30 Total Fat: 3 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 45 mg
Carbohydrates: 23 g Dietary Fiber: 0 g Sugars: 23 g Protein: 3 g.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Cherry Ice Cream Sauce

Serve this sweet cherry dessert topping on ice cream, yogurt,
pancakes, waffles, bread pudding or cake.

Recipe Ingredients:

4 cups halved and pitted Northwest fresh sweet cherries

2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup lemon juice
1 cup water
1 (1.75-ounce) package powdered fruit pectin

Cooking Directions:

1. Combine cherries, sugar, corn syrup and lemon juice. Let stand 30 minutes; stir
occasionally.
2. Combine water and pectin; bring to boil and boil hard 1 minute. Pour over
cherry mixture; stir about 3 minutes.
3. Pour into clean containers; cover with tight-fitting lids. Let stand at room
temperature until cool. Freeze.

Makes 6 half-pints.

Recipe provided courtesy Washington State Fruit Commission.

Chocolate Almond Butter

Serve this wonderful chocolate almond butter with scones,

croissants or toast. This delicious butter also makes a lovely
homemade gift, especially when presented in ceramic
containers or glass jars decorated with raffia or pretty ribbons.

Recipe Ingredients:

1 ounce semisweet chocolate, chopped

1 teaspoon granulated sugar
1 tablespoon Amaretto liqueur
3/4 cup butter, softened
1/4 cup blanched almonds, toasted lightly and chopped
Cooking Directions:

1. In a small metal bowl set over a pan of barely simmering water melt chocolate
with sugar and Amaretto while stirring. Cool mixture to room temperature.
2. In a bowl cream together butter, chocolate mixture, and almonds. Let the butter
stand, covered, in a cool place for 1 hour to allow flavors to blend. Refrigerate
unused portions.

Makes 1 cup.

Chocolate Caramel Sauce

This rich and creamy chocolate and caramel ice cream

topping is a connoisseur's delight!

Recipe Ingredients:

1 1/2 cups NESTLÉ® TOLL HOUSE® Milk Chocolate

Morsels
10 soft caramels
3/4 cup NESTLÉ® CARNATION® Evaporated Milk

Cooking Directions:

1. Combine morsels, caramels and evaporated milk in medium heavy-duty

saucepan. Cook over low heat, stirring constantly until morsels and caramels
are melted and mixture is smooth.

Makes 1 3/4 cups.

Note: If any sauce is left over, cover and refrigerate; reheat in heavy saucepan over
low heat.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Chocolate Dipping Sauce

Pair this smooth chocolate sauce with ladyfingers, cubes
of pound cake and seasonal fruit for an elegant finale to
a special meal.

Recipe Ingredients:

1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-

Sweet Chocolate Morsels
1/4 cup heavy cream
2 tablespoons Grand Marnier or Kahlúa liqueur
(optional)
1/4 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee
Granules

Cooking Directions:

1. Place morsels and cream in medium, microwave-safe dish. Microwave on

HIGH (100%) power for 60 seconds; stir with whisk until smooth. Whisk in
liqueur and coffee granules until coffee is dissolved.
2. Serve warm.

Makes 8 servings.

Serving Suggestion: Divide chocolate sauce between 8 small dessert glasses and add 2
to 3 ladyfingers to each glass; serve immediately.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Chocolate Glaze

Drizzle this deliciously easy chocolate glaze over cakes,

brownies, cookie bars, cookies, cream puffs and éclairs.

Recipe Ingredients:

1 cup semisweet chocolate chips

1/4 cup whipping or heavy cream
2 tablespoons butter, softened

Cooking Directions:
 1. Microwave chips and whipping cream at HIGH in a 2-cup glass measuring cup
30 seconds to 1 minute or until melted, stirring twice. (Be careful, chocolate
will burn if micro-cooked too long.)
2. Whisk in butter until well blended.

Makes 1 1/3 cups.

White Chocolate Glaze: Substitute 4 ounces chopped premium white chocolate for
semisweet chocolate chips.

Chocolate Soynut Spread

Recipe courtesy of The Soyfoods Council.

Recipe Ingredients:

2 cups salted soynuts (plain or a sweeter flavor variety)

1/3 cup unsweetened cocoa powder
3/4 cup powdered sugar
2 to 4 tablespoons soybean oil

Cooking Directions:

1. In a food processor with metal blade, add soynuts. Sprinkle cocoa powder and
powdered sugar. Process 1 to 2 minutes to combine.
2. Drizzle in oil 1 tablespoon at a time while processing. Process until mixture
becomes smooth approximately 3 to 5 minutes, adding oil until the desired
consistency is achieved.

Makes 15 servings.

Recipe and photograph courtesy of The Soyfoods Council.

Choke-Cherry Syrup
The choke cherry can be found growing over a large part of
North America, from as far north as the Yukon and the North
West Territories and as far south as Virginia, California and
New Mexico in the United States. The fruit is very flavorful
but astringent. This astringency is what is referred to as the
'choke' of the choke cherry. Native American Indians used
dried and ground choke cherry fruit in soups, stews and
pemmican. Today the fruit is most commonly used in making
jelly, syrup and even wine.

Recipe Ingredients:

8 cups ripe choke cherries, stemmed and un-pitted

1/2 cup water
1/2 of a 2-ounce box of pectin crystals
4 cups (2 pounds) granulated sugar

Cooking Directions:

1. Place the choke cherries in a large saucepan with the water and mash well.
Bring to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from
heat.
2. Strain mixture through a jelly bag and measure juice.
3. Add (about) 4 cups of the strained juice in a saucepan, add the pectin crystals
and mix well; bring to a boil, stirring frequently. Stir in the sugar and boil hard
for 1 minute. Remove from heat.
4. Skim any foam from the surface and pour into hot sterilized jars. Store in
refrigerator.

Makes about 3 pints.

Chunky Maple Walnut Spread

Recipe courtesy of Walnut Marketing Board.

Recipe Ingredients:

1 (8-ounce) package low-fat cream cheese, softened

2/3 cup California walnuts, chopped
1/2 cup raisins or dried cranberries
1/4 cup maple syrup
1/4 teaspoon ground cinnamon

Cooking Directions:

1. Put cream cheese in a medium bowl. Add walnuts, raisins, syrup and cinnamon.
Stir with a wooden spoon or rubber spatula until ingredients are mixed
together.
2. Spread on bagels, toast, or apple slices.

Makes 12 servings.

Tip: To make as a softer dip for apple or pineapple slices or strawberries, use twice as
much maple syrup.

Nutritional Information Per Serving (1/12 of recipe): Calories: 121; Calories From
Fat: 72; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 11mg; Total Carbs: 11g; Fiber:
1g; Protein: 3g; Sodium: 57mg.

Recipe and photograph courtesy of Walnut Marketing Board.

Cinnamon Butter Spread

Spread this sweet cinnamon butter on toast, pancakes, waffles,

baking powder biscuits and scones.

Recipe Ingredients:

1 cup butter, softened

2 cups powdered sugar
3 tablespoons ground cinnamon, or to taste

Cooking Directions:

1. Combine the ingredients and mix well with an electric mixture. Store covered
in refrigerator.
Makes about 2 cups.

Cinnamon Fudge Sauce

Cinnamon and vanilla easily dress up bottled fudge topping.

Serve it over fruit, ice cream or cake.

Recipe Ingredients:

1 cup bottled fudge topping

1 tablespoon vanilla extract
1 teaspoon ground cinnamon

Cooking Directions:

1. Combine fudge topping, vanilla and cinnamon in the top of a double boiler over
simmering water. Cook long enough for flavors to blend, do not let it come to a
boil.
2. Serve hot over ice cream. Refrigerate unused sauce.

Makes 1 cup.

Claret Sauce

A slightly thickened, sweet wine sauce traditionally served

over spumoni or ice cream, but with a little imagination this
simple, yet elegant sauce can complement a variety of foods
with just light drizzling.

Recipe Ingredients:

1 cup granulated sugar

1/4 cup water
1/3 cup claret*

Cooking Directions:

1. In a small saucepan, combine sugar and water and boil for 8 minutes or until
reduced and thickened. Remove and allow to cool slightly.
2. Stir in the claret.

Makes about 1 cup.

*Claret is a name used in English for red wine from the Bordeaux region of France,
along the valleys of the rivers Gironde, Garonne and Dordogne, including Medoc,
Graves and St Emilion.

Clotted Cream

This specialty of Devonshire, England—which is why it's also

known as Devonshire or Devon cream—is traditionally made
by gently heating rich, unpasteurized milk until a semisolid
layer of cream forms on the surface. After cooling, the
thickened cream is removed. Since unpasteurized milk is not
easily attained in the U.S., here is a recipe that comes close to
the real thing. Clotted cream can be spread on bread or
spooned atop fresh fruit or desserts. The traditional English
'cream tea' consists of clotted cream and jam served with
scones and tea.

Recipe Ingredients:

2 cups heavy cream

Cooking Directions:

1. Cook cream in top of double boiler over simmering water until reduced by
about half. It should be the consistency of butter, with a golden "crust" on the
top.
2. Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate
at least 12 hours.
3. Stir crust into cream before serving. Keep unused portions refrigerated, tightly
covered, for up to 4 days.

Makes about 1 cup.

Cocoa Fudge Sauce

Serve this deliciously easy, homemade cocoa fudge sauce over
ice cream, cake or as desired.

Recipe Ingredients:

1/2 cup butter

2/3 cups dark brown sugar, packed
1/2 cup granulated sugar
1 cup unsweetened cocoa powder
Pinch of salt
1 cup heavy cream

Cooking Directions:

1. Melt butter in medium saucepan over medium heat. Add sugars, cocoa and salt,
whisking until blended.
2. Gradually add cream. Simmer until mixture is smooth and sugars dissolve,
about 3 minutes.

Makes about 2 cups.

Coffee Fudge Sauce

A touch of coffee is the secret to this rich chocolate

sauce. Drizzle it over cheesecake, brownies, ice cream,
cake, pie, any dessert that could use a sweet boost.

Recipe Ingredients:

1/2 cup heavy cream

2 tablespoons instant coffee granules or powder
1 cup marshmallow creme
2/3 cup semisweet chocolate chips
1 teaspoon vanilla extract

Cooking Directions:

1. Heat cream and instant coffee granules in medium saucepan over low heat until
coffee is dissolved.
2. Stir in marshmallow creme and chocolate chips. Continue heating over low
heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in
vanilla, mixing well.
 3. Serve over ice cream, brownie sundaes or add to milk shakes.

Makes 2 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Cracklin' Hot Fudge Sauce

This recipe for hot fudge sauce is made to be served warm but
when its ladled over a scoop of cold ice cream it hardens
creating a chocolate shell.

Recipe Ingredients:

1 cup powdered sugar, sifted

1/2 cup (1 stick) unsalted butter
1/2 cup heavy or whipping cream
8 ounces bittersweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Cooking Directions:

1. Combine powdered sugar, butter and cream in a heavy saucepan. Stir over
medium-low heat until smooth.
2. Remove from heat and add chocolate stirring until smooth then add vanilla
extract.
3. Sauce can be covered and stored in the refrigerator for up to 1 week. To use re-
warm over low heat or in a microwave before serving.

Makes about 2 cups.

Creamy Butterscotch Sauce

A silky change from chocolate sauce, this simple dessert
topping will grace your favorite desserts.

Recipe Ingredients:

1 (11-ounce) package NESTLÉ® TOLL HOUSE®

Butterscotch Flavored Morsels
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Cooking Directions:

1. Microwave morsels, cream, corn syrup and salt in medium, microwave-safe

bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at
additional 10 to 20-second intervals, stirring until smooth. Stir in vanilla
extract. Serve warm. Store any leftover sauce in refrigerator.

Makes 1 1/2 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Crème Anglaise

A classic, albeit basic, vanilla custard or dessert sauce used for

drizzling over cakes, bread puddings, fruits, etc.

Recipe Ingredients:

2 1/2 cups milk

1 cup heavy cream
2 vanilla beans (or 2 teaspoons vanilla extract*)
8 egg yolks
3/4 cup granulated sugar

Cooking Directions:

1. Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh
strainer inside the empty bowl. Set aside.
 2. Combine the milk and cream in a medium-sized saucepan.
3. Split the vanilla bean down the center with the tip of a paring knife and scrap
out as many of the seeds as possible. Place the seeds and entire vanilla pod into
the milk mixture. Bring mixture just to a boil. Remove pan from the heat.
Allow the mixture to stand for at least 30 minutes allowing the vanilla bean
flavor to infuse into the milk. Set aside.
4. In a medium bowl beat the yolks and sugar together until the mixture has
thickened and is a pale yellow color.
5. Remove the vanilla bean/pod. Bring the milk mixture just back to a boil.
6. Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper
the yolks, mixing while adding the hot milk. Then, while stirring constantly
with a heat resistant spatula, add the egg mixture back into the pan with the
remaining milk/cream mixture.
7. Stir mixture constantly over medium-low heat until the mixture is the
consistency of heavy cream or until you can draw a line with your finger along
the back of the spoon and have the mixture leave a trail. If the mixture stays
separated and leaves a distinct path without the two sides running together the
cream is finished.
8. Immediately strain the finished cream through a fine mesh strainer into the iced
bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store
tightly covered for up to 2 days in the refrigerator.

Makes about 4 cups.

Crème Fraîche

The French version of fresh, heavy cream, it's thicker and

more tart. Delicious spooned over fresh fruit or other desserts
such as warm cobblers or puddings. It is the ideal addition for
sauces or soups because it can be boiled without curdling.

Recipe Ingredients:

1 cup heavy cream

2 tablespoons buttermilk

Cooking Directions:
 1. Place the cream and buttermilk in a glass container. Let stand, uncovered at
room temperature for 24 hours, or until very thick. Stir well before covering
and refrigerate up to 10 days.

Makes 1 cup.

Note: Ultra-pasteurized (sterilized) cream takes considerably longer to thicken than

fresh cream.

Crème Pâtissière (Pastry Cream)

A versatile dessert cream used to fill cream puffs, éclairs,

Napoleons, cakes and other pastries.

Recipe Ingredients:

3 cups milk
Seeds scraped from one vanilla bean (or 2 teaspoons vanilla
extract*)
8 egg yolks
3/4 cup granulated sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened

Cooking Directions:

1. In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat just below
the boiling point (scalding).
2. Using an electric mixer (with whisk attachment if available) beat the egg yolks
and sugar in a large mixing bowl until they lighten in color. Stir in the
cornstarch.
3. Pour about 1/3 of the hot milk into the egg mixture (this is called tempering),
whisking continuously to incorporate. Whisk the tempered egg mixture back
into the remaining hot milk, and place the saucepan back on the heat. Cook on
medium high heat, stirring constantly with the whisk, until the mixture comes
to the boil. Reduce heat and boil for about 30 seconds, stirring constantly.
Remove from heat and gently whisk in the butter. *If using vanilla extract add
it now.
4. Strain the pastry cream into a bowl, place plastic wrap directly on the surface,
and chill completely. Can be made up to 3 days ahead.

Makes about 3 1/2 cups.

 Dulce de Leche - Sweet Milk Sauce

This sweet milk sauce makes a wonderful topping for

vanilla ice cream, custards, cakes and even fruit. It is so
tempting you'll want to eat it straight from the pan!

Recipe Ingredients:

1 (14-ounce) can of condensed milk

1 (12-ounce) can of evaporated milk
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon corn syrup
1 teaspoon vanilla extract

Cooking Directions:

1. Place the evaporated milk and the condensed milk in a heavy saucepan. Add
the baking soda, and salt.
2. Cook and stir constantly (mixture will scorch easily, so don't walk away!) over
medium low heat (adjust heat so that the mixture stays just barely at a simmer).
Cook and stir until the mixture is very thick, about 30 to 45 minutes. (To test:
Lift the spoon out of the pot and drizzle some of the caramel over the surface.
If it forms a ribbon that does not disappear after 10 seconds or so, it is ready.
Also check by dragging the spoon along the bottom of the pot. You should be
able to see the bottom of the pot for a few seconds before the thickened mixture
closes in on itself and covers the bottom.)
3. Remove from heat and let cool for 5 minutes. Stir in the vanilla and corn syrup.
4. Let cool completely. Store, covered, in refrigerator.

Makes about 1 1/2 cups sauce.

Easy Cherry Sauce

A quick and easy homemade cherry sauce that makes a
delicious topping for desserts such as cheesecake, pound
cake and ice cream.
A Family-Favorites Recipe.

Recipe Ingredients:

1/4 cup granulated sugar

1 tablespoon cornstarch
1 (16-ounce) can unsweetened tart cherries, drained -
reserving 1/4 cup of the liquid
1/2 teaspoon almond extract

Cooking Directions:

1. Combine sugar and cornstarch in a small saucepan and mix well; stir in the
reserved 1/4 cup of cherry liquid and bring to a boil over medium-high heat,
stirring constantly. Continue to cook, stirring, until thick and clear. Reduce heat
to medium; stir in the drained cherries and heat until sauce comes to a boil.
2. Remove from heat and stir in the almond extract; mixing well.
3. Serve sauce warm, if desired, over poundcake, or chill to serve over
cheesecake, ice cream, etc.

Makes about 1 1/2 cups or 8 servings.

Tip: 2 cups frozen unsweetened tart cherries, thawed can be substituted for frozen tart
cherries. Use 1/4 cup water in place of the cherry liquid.

Nutritional Information Per Serving (1/8 of recipe): 50.3 calories; 1% calories from
fat; 0.1g total fat; 0.0mg cholesterol; 4.4mg sodium; 59.9mg potassium; 12.6g
carbohydrates; 0.7g fiber; 10.9g sugar; 11.9g net carbs; 0.5g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of

CooksRecipes.com. See Terms of Use.

Easy Maple-Flavored Syrup

Easy to make, economical and tastes great, this recipe
for maple-flavored syrup has been a family-favorite for
over 40 years.
A Family-Favorites Recipe.

Recipe Ingredients:

1 3/4 cups granulated sugar

1/4 cup brown sugar, firmly packed
2 tablespoons light corn syrup
Pinch of kosher or sea salt
1 cup water
1/2 teaspoon maple flavoring

Cooking Directions:

1. In small saucepan combine the sugars, corn syrup, salt and water. Bring to a
rolling boil over medium-high heat, stirring frequently. Reduce heat to
medium-low and cook for 2 minutes without stirring.
2. Remove from heat and add the maple flavoring.
3. Cool to room temperature and pour into a serving bottle. (Save one of those
"store-bought" bottles and use it.)
4. Store in the refrigerator.

Makes about 2 1/2 cups or about 20 (2 tablespoon) servings.

Tip: This syrup can be served either cold, straight from the refrigerator, or heated. The
hotter it is, the thinner its consistency will be. My preference is to take the chill off
using the microwave oven, timing determined by the amount of syrup being heated. It
heats quickly, so a few seconds is usually sufficient.

Nutritional Information Per Serving (1/20 of recipe): 84.0 calories; 0% calories from
fat; 0.0g total fat; 0.0mg cholesterol; 17.6mg sodium; 9.9mg potassium; 21.8g
carbohydrates; 0.0g fiber; 21.7g sugar; 21.8g net carbs; 0.0g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of

CooksRecipes.com. See Terms of Use.

Favorite Hot Fudge Sauce

This could become your favorite hot fudge sauce recipe, too.

Recipe Ingredients:

2 1/2 cups powdered sugar

1 cup heavy cream
1/2 cup butter
6 (1-ounce) squares unsweetened chocolate
1/8 teaspoon salt
2 teaspoons vanilla extract

Cooking Directions:

1. In the top of a double boiler combine powdered sugar, cream, butter, baking
chocolate, and salt. Cook and stir over simmering water until melted.
2. Cover and cook 30 minutes over low heat, stirring frequently. Stir in vanilla.
Remove from heat. Serve warm.

Makes about 2 cups.

Fresh Apricot Dessert Topping

This fresh apricot dessert topping is terrific spooned over

shortcake, pound cake, ice cream or frozen yogurt.

Recipe Ingredients:

2 cups sliced fresh apricots (about 12 ounces)

1 tablespoon granulated sugar
2 tablespoons apricot nectar or orange Muscat dessert wine

Cooking Directions:

1. Mix together apricots, sugar and nectar; set aside for 10 minutes before serving.

Makes 6 servings.

Recipe provided courtesy California Fresh Apricot Council.

Fudgy Chocolate Sauce

Use this creamy chocolate sauce over your favorite ice
cream or dessert.

Recipe Ingredients:

1 (14-ounce) can NESTLÉ® CARNATION®

Sweetened Condensed Milk
4 (1-ounce) packets NESTLÉ® TOLL HOUSE® Choco
Bake Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
2 tablespoons water
1 1/2 teaspoons vanilla extract

Cooking Directions:

1. Microwave sweetened condensed milk and Choco Bake in medium,

microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave
for additional 30 seconds.
2. Stir in butter, water and vanilla extract until smooth.
3. Serve warm over ice cream or cake.

Makes 1 3/4 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Grandma Flo's Cocoa Syrup

This easy, economical homemade chocolate syrup tastes

wonderful and has many uses—drizzle it over ice cream
and/or cake, flavor milk, or add 1/4 cup to packaged
brownie mixes to make richer, moister bars.
A Family-Favorites Recipe.

Recipe Ingredients:

1 cup unsweetened cocoa powder

1 1/2 cups granulated sugar
1 cup hot water
Pinch of kosher or sea salt
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Cooking Directions:

1. In a small saucepan bring the cocoa, sugar, water, salt and corn syrup to a
rolling boil over medium-high heat, stirring constantly. Reduce heat to
medium-low and cook for 3 minutes without stirring.
2. Remove from heat and add vanilla, stirring to mix well.
3. Cool to room temperature and then store in a tightly covered container in the
refrigerator until ready to use. Keeps well for months.

Makes 2 1/2 cups; 20 (2 tablespoon) servings.

Tip: In the long run, purchasing unsweetened cocoa powder in larger quantities, such
as is available at large warehouse retail stores, will increase savings.

Nutritional Information Per Serving (1/20 of recipe): 74.4 calories; 3% calories from
fat; 0.6g total fat; 0.0mg cholesterol; 17.7mg sodium; 66.2mg potassium; 19.0g
carbohydrates; 1.4g fiber; 16.7g sugar; 17.5g net carbs; 0.8g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of

CooksRecipes.com. See Terms of Use.

Heavenly Hot Fudge Sauce

This hot fudge sauce is so good—it's heavenly!

Recipe Ingredients:

4 (1-ounce) unsweetened chocolate squares

1/2 cup butter
3 cups granulated sugar
1 (12-ounce) can evaporated milk
1/2 teaspoon salt

Cooking Directions:

1. Melt chocolate and butter in a large, heavy saucepan over low heat, stirring
constantly. Add sugar, 1 cup at a time, alternately with evaporated milk,
beginning and ending with sugar; stir constantly over medium heat 5 minutes or
until smooth. Stir in salt. Serve warm or spoon sauce into hot sterilized jars,
and seal. Store in refrigerator up to 1 month.

Makes about 4 cups.

 Holiday Eggnog Cream

Serve this delightful cream sauce as a topping for pound

cake slices, pumpkin pie, or as a sauce or dip for fresh
fruit or cookies.

Recipe Ingredients:

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground nutmeg
1 1/2 cups eggnog
2 teaspoons rum extract
1/2 cup sour cream
1 cup whipping cream, whipped

Cooking Directions:

1. Combine cornstarch, sugar and nutmeg in saucepan; gradually add eggnog. Stir
in rum extract. Bring to a boil over medium heat, stirring constantly. Boil 1
minute or until thickened, stirring constantly. Remove from heat and stir in sour
cream; cool.
2. Fold in whipped cream; chill several hours.

Makes about 4 cups.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

Honey Yogurt Sauce

Serve this creamy honey yogurt sauce with seasonal

fresh fruit.

Recipe Ingredients:

1 1/2 cups plain yogurt

3 tablespoons honey
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract

Cooking Directions:
 1. In a medium bowl, whisk together all the ingredients until blended. Transfer to
a serving bowl, or cover and refrigerate until ready to use.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

Hot Cocoa Fudge Sauce 1

Quick and easy hot fudge sauce.

Recipe Ingredients:

1/2 cup milk

1 tablespoon butter or margarine
5 envelopes (3/4 cup plus 3 tablespoons) Rich
Chocolate NESTLÉ® CARNATION® Hot Cocoa Mix

Cooking Directions:

1. Heat milk and butter in small saucepan over medium heat until butter is melted.
Stir in cocoa mix until smooth. Reduce heat to low; cook, stirring constantly,
for 5 to 8 minutes or until sauce thickens. Serve over ice cream.

Makes 1 cup.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Hot Cocoa Fudge Sauce 2

The perfect companion to vanilla ice cream! It's terrific

spooned atop cake, cheesecake, dessert waffles, cream puffs
and more.

Recipe Ingredients:

1 3/4 cups granulated sugar

1 cup unsweetened powdered cocoa
1 (12-ounce) can evaporated milk
2/3 cup light corn syrup
Pinch salt
2/3 cup butter
2 teaspoons vanilla extract

Cooking Directions:

1. In a medium saucepan, combine sugar and cocoa. Slowly stir in evaporated

milk until fully incorporated into sugar/cocoa mixture; stir in corn syrup and
salt.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 2
minutes.
3. Remove from heat; add butter and vanilla, stirring until butter is melted.
4. Serve warm.

Makes 3 1/2 cups.

Kiwifruit Dessert Sauce

This light and flavorful sauce will complement your favorite

dessert or ice cream.

Recipe Ingredients:

2 tablespoons unflavored gelatin powder

1/3 cup cold water
2 pounds kiwifruit (approximately 9 to 10)
6 ounces granulated sugar

Cooking Directions:

1. Sprinkle gelatin over the cold water and set aside to soften. Peel the kiwifruit
and blend in a food processor or blender until pureed. Be careful not to over-
process; the black seeds will break and change the color of the puree.
2. Add the gelatin mixture to the kiwi puree. Heat mixture to about 110°F; do not
overheat. If mixture gets too hot, pull off heat and stir constantly. Continue to
stir until all gelatin is dissolved. Keep covered in a refrigerator.

Makes about 1 1/4 cups.

Recipe provided courtesy California Kiwifruit Commission.

Lemon-Nutmeg Sauce
Serve this zesty, nutmeg-scented lemon dessert sauce over
gingerbread, pound cake, ice cream or fruit.

Recipe Ingredients:

1/3 cup granulated sugar

1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
1/2 cup half-and-half
1 large egg yolk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/8 teaspoon yellow food coloring (optional)

Cooking Directions:

1. In a microwave-safe dish combine sugar, cornstarch, and nutmeg. Blend in

half-and-half, egg yolk, lemon juice, grated lemon peel, and yellow food
coloring (if using). Microwave on high for 3 minutes or until thickened, stirring
once.

Makes about 1 cup.

Low-Fat Mocha Fudge Sauce

Espresso gives a robust flavor dimension to this low-fat

version of fudge sauce.

Recipe Ingredients:

2/3 cup baking cocoa

2/3 cup firmly packed brown sugar
1 tablespoon instant espresso powder
1 teaspoon cornstarch
1 1/3 cups evaporated milk
1/3 cup water

Cooking Directions:

1. In a microwave-safe bowl, combine cocoa, sugar, espresso and cornstarch until

blended. Whisk in evaporated milk and water. Microwave on high, stirring
 once, for 3 to 4 minutes or until bubbly. Let stand for 20 minutes, stirring
frequently. Serve with ice cream or cake.

Makes about 2 1/2 cups.

Tip: Lowfat or skim evaporated milk may be used, if desired.

Maple Dried Cherry Syrup

Serve this sweet and zesty maple cherry syrup, laced with bits
of dried cherries, warm over pancakes or waffles. Also good
drizzled over ham.

Recipe Ingredients:

3/4 cup maple syrup

1/2 cup firmly packed brown sugar
1/4 cup honey
Juice of one orange plus 1 teaspoon zest
Juice of 1/2 lemon plus 1/2 teaspoon zest
1 tablespoon butter or margarine
1/4 teaspoon cinnamon
1/2 cup chopped dried tart cherries

Cooking Directions:

1. Combine maple syrup, brown sugar, honey, orange juice and zest, lemon juice
and zest, butter and cinnamon in a medium saucepan. Stir well and bring to a
boil over medium heat, stirring occasionally. Reduce heat to a simmer and
gently cook for 10 minutes. Add cherries; cook 1 minute.

Makes 1 1/2 cups syrup.

Recipe provided courtesy of the Cherry Marketing Institute.

Marshmallow Creme 1
This recipe is the real deal, genuine homemade marshmallow
creme!

Recipe Ingredients:

2 cups granulated sugar

1 cup water
2 cups light corn syrup
1 cup egg whites
1/2 cup light corn syrup
4 teaspoons vanilla extract

Cooking Directions:

1. Combine sugar, corn syrup and water in a medium-sized saucepan. Cover and
heat to a rolling boil over medium heat. Uncover and cook, without stirring, to
242°F (approximately 115°C) on a candy thermometer or until a small amount
of mixture dropped into very cold water forms a ball that flattens when
removed from water. Cooking time can take between 4 to 8 minutes.
2. Meanwhile using an electric mixer at high speed, beat egg whites and 1/2 cup
light corn syrup in a large bowl just until stiff peaks form. Reduce speed to
medium and while beating constantly, very slowly pour hot syrup in a steady,
thin stream into the egg whites. Add the vanilla and continue beating at high
speed for about 3 to 5 minutes.

Makes about 8 cups.

Marshmallow Creme 2

A quick, uncooked version of homemade marshmallow creme.

Recipe Ingredients:

3 large egg whites*

2 cups light corn syrup
1/2 teaspoon salt
2 cups powdered sugar, sifted
1 tablespoon vanilla extract

Cooking Directions:
 1. In large mixing bowl, combine egg whites, syrup and salt. Using an electric
mixer, beat for 10 minutes until thick.
2. Add powdered sugar at low speed. Add vanilla extract and beat until well
blended.

Makes 2 quarts.

*Please exercise caution when using raw eggs that are uncooked in prepared food. We
suggest using a pasteurized egg white product for this recipe.

Marshmallow Sauce

Serve this simple marshmallow sauce over ice cream, fruit or

cake.

Recipe Ingredients:

1 (7-ounce) jar marshmallow creme

2 to 3 tablespoons water

Cooking Directions:

1. In a small saucepan heat marshmallow creme and water over medium low heat,
stirring constantly until combined well. Cool sauce before using.

Makes 1 cup.

Mexican Cocoa Sauce

Serve this tantalizing cinnamon-scented, Kahlúa-spiked cocoa

sauce over ice cream, bread pudding or cake.

Recipe Ingredients:

1/2 cup baking cocoa

1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup water
1/4 cup heavy cream
1/2 teaspoon almond extract
1 tablespoon Kahlúa or other coffee-flavored liqueur
Cooking Directions:

1. In small saucepan combine baking cocoa, sugar and cinnamon. Stir in water
and bring to a boil over medium heat. Cook for 5 minutes, stirring constantly.
2. Remove from heat and add cream, almond extract and Kahlúa, mixing well.
Cool sauce completely at room temperature and transfer to a jar with a tight-
fitting lid. Sauce keeps in refrigerator for 1 month.

Makes about 1 1/4 cups.

Milk Chocolate Peanut Butter Sauce

The combination of two popular flavors—milk chocolate and

peanut butter—makes this dessert sauce a winning choice for
topping ice cream and cake.

Recipe Ingredients:

1 tablespoon butter
1 tablespoon brown sugar, packed
1 tablespoon light corn syrup
1/4 cup smooth peanut butter
1/2 cup half-and-half (light cream)
4 1/2 ounces milk chocolate, chopped
1/8 teaspoon salt
2 tablespoons water

Cooking Directions:

1. In a small saucepan melt butter with brown sugar and corn syrup over medium
heat, stirring, add peanut butter and half-and-half; bring the mixture to a
simmer. Add chocolate and salt, stir sauce until it is smooth, then stir in the
water. Serve warm.

Makes 1 cup.

Mocha Fudge Sauce

This recipe is so fast, easy and yummy—you'll be tempted to
make it often! In that case, you can choose to make this
dessert sauce with low-fat or skim evaporated milk.

Recipe Ingredients:

1 cup (6 ounces) semisweet chocolate chips

1 tablespoon light corn syrup
1/4 cup water
2 tablespoons instant coffee granules our powder
1/4 cup evaporated milk

Cooking Directions:

1. Place chocolate chips and corn syrup in large bowl.

2. Stir water and instant coffee in small saucepan over medium heat until coffee is
dissolved; stir in evaporated milk. Bring to a boil; pour into chocolate mixture
and stir well. Let stand for 5 minutes to thicken.

Makes about 1 cup.

Pastry Cream
(Vanilla Custard Filling)

Recipe courtesy of The Incredible Edible Egg™.

Recipe Ingredients:

3 egg yolks
3 cups milk
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
3/4 teaspoon vanilla extract

Cooking Directions:

1. Beat egg yolks well in medium bowl or glass measure; gradually stir in milk
until blended.
 2. Mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in a
small amount of milk mixture, making a smooth paste. Gradually stir in
remaining milk mixture until blended.
3. Cook over medium-low heat, stirring constantly, until mixture thickens and
comes to a boil, 20 to 25 minutes. Boil and stir 1 minute. Remove from heat
immediately.
4. Cool quickly: Set pan in larger pan of ice water. Stir occasionally and gently
for a few minutes to hasten cooling. Stir in vanilla extract. Press piece of plastic
wrap onto surface of pastry cream to prevent "skin" from forming.
5. Refrigerate until thoroughly chilled, at least 1 hour.

Makes 12 servings.

Tips:

 Plan ahead: Make pastry cream well in advance, so it can chill thoroughly and
thicken up. A hot or warm filling will make pastries soggy.
 Cool quickly: The ice water bath is another aid to prevent curdling. It cools the
pastry cream and stops the cooking quickly. Have it ready in advance. At this
point it is important to stir only occasionally, not constantly. Too much stirring
will break down the structure of the thickened pastry cream and result in a thin
consistency.

Nutritional Information Per Serving (1/12 of recipe): Calories: 95; Total Fat: 2g;
Saturated Fat: 1g; Cholesterol: 57mg; Total Carbs: 15g; Fiber: 0g; Protein: 3g;
Sodium: 76mg.

Recipe and photograph courtesy of The Incredible Edible Egg™.

Pastry Cream with Fruit

Use this delicious fruited pastry cream as a filling for cakes,

cream puffs, éclairs and Napoleons.

Recipe Ingredients:

4 large egg yolks

1/2 cup granulated sugar
1/4 cup sifted cornstarch
2 1/4 cups milk
2 peaches
3 tablespoons granulated sugar
2 tablespoons lemon juice

Cooking Directions:

1. In a bowl, with an electric mixer on high speed, beat 4 egg yolks with 1/2 cup
sugar until frothy.
2. Beat in sifted cornstarch. Stir in milk and cook over low heat, stirring
constantly with a wooden spoon. When the custard has thickened, remove from
the heat; beat until smooth. Pour into a medium bowl, cover with plastic wrap,
and chill.
3. Blanch peaches in boiling water, peel, and pit. Slice into a bowl and sprinkle
with 3 tablespoons sugar and lemon juice. Mash; add to the custard.

Makes about 3 1/2 cups.

Peanut Butter Caramel Sauce

Top vanilla ice cream with this yummy dessert sauce, or use it
as a perfectly paired dip for slices of crisp, tart-sweet Gala,
Fuji or Granny Smith apples.

Recipe Ingredients:

1/2 cup granulated sugar

1 cup heavy cream
1/3 cup creamy peanut butter

Cooking Directions:

1. In a heavy saucepan cook sugar over moderate heat, without stirring, until it
begins to melt. Continue cooking sugar, stirring constantly, until melted, then
cook, swirling pan (without stirring), until a deep golden color.
2. Remove pan from heat and add cream (caramel will bubble and steam). Return
pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter
and simmer, stirring, until smooth.
3. Serve sauce over ice cream or as desired.
4. Sauce keeps for 1 week, covered, in refrigerator. Reheat before serving.

Makes about 1 1/4 cups.

Quick Chocolate Fudge Sauce

Pantry ingredients—evaporated milk, semi-sweet
chocolate chips and a little vanilla—make a creamy
chocolate sauce you'll have trouble holding back on.
Serve warm as a dipping sauce for fresh fruit or spoon
over ice cream or cake. (Hint: Have your ice cream
ready to serve because if you taste this sauce beforehand
you might not be able to put it down.)

Recipe Ingredients:

1 (12-ounce) can NESTLÉ® CARNATION®

Evaporated Milk
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, (2
cups)
2 teaspoons vanilla extract

Cooking Directions:

1. Combine evaporated milk and morsels in medium, heavy-duty saucepan. Cook

over low heat, stirring frequently, until morsels are melted. Remove from heat;
stir in vanilla extract.
2. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake.
Store remaining sauce tightly covered in refrigerator.

Makes 2 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Rich and Creamy Hot Fudge Sauce

Cubes of vanilla cake, chunks of fresh fruit or bowls of

vanilla ice cream all pair perfectly with this rich and
luscious chocolate sauce.

Recipe Ingredients:

1 (12-ounce) can NESTLÉ® CARNATION®

Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels (2
cups)
2 teaspoons vanilla extract

Cooking Directions:

1. Combine evaporated milk, sugar, butter and corn syrup in medium, heavy-duty
saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to
low; cook, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels
and vanilla extract until thickened and smooth.
2. Serve over ice cream or cake. Store leftover sauce in refrigerator; reheat before
serving. If needed, add water to thin to desired consistency.

Makes 3 cups approximately.

Recipe and photograph are the property of Nestlé® and Meals.com, used with
permission.

Soda Fountain Hot Fudge Sauce

Who doesn't love a hot fudge sundae for dessert? Stir up a

batch of this yummy hot fudge sauce and enjoy a soda
fountain favorite.

Recipe Ingredients:

2 ounces unsweetened chocolate, chopped fine

2 tablespoons butter
2 tablespoons light corn syrup
3/4 cup heavy cream
1 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt

Cooking Directions:

1. In a small saucepan melt chocolate with butter and corn syrup over medium-
low heat, stirring, add cream and sugar; cook mixture, stirring, until sugar is
dissolved. Bring mixture to a boil over medium heat and boil, without stirring,
for 8 minutes.
 2. Remove pan from heat and stir in vanilla and salt. Serve hot sauce over ice
cream. Sauce keeps, covered for 1 month in refrigerator. (Cool completely
before covering; any condensation will make the sauce grainy.)

Makes about 1 1/3 cups.

Sweetened Whipped Cream That Stays Whipped

This is a recipe for sweetened whipped cream that stays

whipped! The secret is using both granulated and
powdered sugar in equal proportions. This is the perfect
"make-ahead" whipped cream for whatever, whenever
and however you want to use it.
A Family-Favorites Recipe.

Recipe Ingredients:

1 cup cold heavy whip cream

2 tablespoons granulated sugar
2 tablespoon powdered sugar
1 teaspoon vanilla extract

Cooking Directions:

1. Combine all ingredients in a small mixing bowl and beat on high until stiff,
about 2 to 3 minutes. Cover and refrigerate until ready to use.

Makes 2 cups whipped cream.

Tip: Other extract flavors, such as mint or rum, may be used.

Recipe and photograph by Hope Pryor; copyright © 2014; property of

CooksRecipes.com. See Terms of Use.

Sweet Ginger Cherry Sauce

Spoon this versatile gingered sweet cherry sauce over
ice cream, pound cake and cheesecake or use as a filling
for fruit tarts.

Recipe Ingredients:

1 pound frozen sweet cherries, thawed

1/3 cup granulated sugar
1/4 cup kirsch (cherry brandy)
2 tablespoons minced crystallized ginger
2 (1/4-inch thick) lemon slices, seeded
1 tablespoon cornstarch dissolved in 1 tablespoon water

Cooking Directions:

1. Combine the cherries, sugar, kirsch, ginger and lemon in a medium saucepan.
Bring to a boil; reduce heat and simmer for 10 to 12 minutes or until slightly
thickened; remove lemon slices. Stir in the cornstarch; cook and stir until thick.
2. Serve with ice cream, pound cake and cheesecake or use as a filling for fruit
tarts.

Makes about 2 cups or 8 (1/4-cup) servings.

Recipe and photograph provided courtesy of www.nationalcherries.com and

www.mirassou.com., through ECES, Inc., Electronic Color Editorial Services.

Triple Treat Sauce

Serve this triple delicious dessert sauce—flavored with

semisweet chocolate, butterscotch and peanut butter—over ice
cream or cake.

Recipe Ingredients:

1 (12-ounce package) semisweet chocolate chips (2 cups)

1 (11-ounce package) butterscotch flavored chips (1 2/3 cups)
1 cup creamy peanut butter
1 (12-ounce can) evaporated milk (1 1/2 cups)
1/2 cup coarsely chopped dry roasted peanuts
Cooking Directions:

1. Microwave chocolate chips, butterscotch chips and peanut butter in large,

microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
Microwave at additional 10 to 20-second intervals, stirring until smooth.
2. Whisk in evaporated milk. Stir in nuts.
3. Serve warm over ice cream or cake. Store remaining sauce tightly covered in
refrigerator.

Makes about 4 1/2 cups.

Vanilla Cream Cheese

This sweetened spread complements a variety of breads, and is

especially nice with toast.

Recipe Ingredients:

1 (3-ounce) package cream cheese, softened

1 teaspoon vanilla extract
2 tablespoons powdered sugar

Cooking Directions:

1. Beat ingredients together just to combine and transfer to serving crock. Keep
unused portion tightly covered, stored in refrigerator for up to 5 days.

Makes 1/2 cup.

Vanilla Pastry Cream with Variations

Use this basic vanilla pastry cream as a filling for cakes, cream
puffs, éclairs and Napoleons.

Recipe Ingredients:

2 large eggs
2 egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter, softened
2 teaspoons vanilla extract

Cooking Directions:

1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in

half-and-half. Cook over medium heat, whisking constantly, until mixture
comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
2. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours before
using.

Makes 3 cups.

Variations:

 Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup
creamy peanut butter.
 Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in with half-and-
half.
 Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2 tablespoons
orange liqueur.

Watermelon Syrup

Served drizzled over vanilla ice cream, pound cake or

angel food cake. Or, mix with sparkling water for a
watermelon soda! It's also terrific for watermelon
martinis or other cocktails.

Recipe Ingredients:

4 cups puréed seedless watermelon

1 cup granulated sugar

Cooking Directions:

1. Place the puréed watermelon and sugar in a saucepan over medium heat and
stir while bringing to a simmer.
2. Adjust the heat to maintain a simmer.
 3. Stirring occasionally, simmer until the mixture has reduced by one half in
volume and becomes syrupy.
4. Remove from heat to cool and then place in a glass bowl or jar, cover and
refrigerate until ready to serve.
5. Keeps 5 days in the refrigerator.

Makes 8 servings; 2 cups.

Recipe and photograph courtesy of the National Watermelon Promotion Board.