Click here for Part Three of the 15 Delicious Dessert Sauces.
Desserts need sauces. Pour them over ice cream, cake, pudding, waffles, or whatever dessert you please. Sauces add flavor, interest, moisture, richness, color and attractiveness. It's the difference between a scoop of plain vanilla ice cream and a delectable Sundae, or fresh pears and Pears Belle Helene.
I have 15 dessert sauces to share with you. I'll share the first 5 today and will continue with the series next Thursday. What will you share with me for Vintage Recipe Thursday? Do you have a childhood favorite? A recipe passed down through generations? Perhaps you have an old cookbook like I do, or some old recipe postcards? Even a 10 year old recipe torn out of a magazine will work.
5 Vintage Dessert Sauce Recipes
1 cup pineapple juice
1/2 cup sugar
1 tablespoon flour
1 cup diced pineapple
12 marshmallows, diced
Combine flour and sugar. Add pineapple juice, lemon juice, and grated lemon rind. Cook over hot water, stirring constantly, until thick. Add pineapple and marshmallow. Mix thoroughly. Serve with pudding or frozen desserts. Wilma Onstott, Gering, Nebr.
Lemon Coconut Sauce
1/4 cup lemon juice
1 tablespoon corn starch
1 cup hot water
1/2 cup sugar
2 tablespoons brown sugar
1/3 cup coconut
Combine sugar, salt, and corn starch. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, 15 minutes. Add lemon juice and coconut. Elizabeth Shaffer, Albuquerque, N. M.
1 1/2 cups hot water
1 1/2 tablespoons corn starch
2 tablespoons lemon juice
1/4 cup sugar
1 1/2 tablespoons butter
Grated rind 1/4 lemon
Combine corn starch and sugar. Add hot water slowly, stirring constantly. Add grated lemon rind. Cook over hot water, stirring constantly, until mixture thickens. Add lemon juice and butter. Serve with baked or steamed puddings.
Orange or Vanilla Sauce
1 cup sugar
2 tablespoons flour
1 orange rind and juice
2 cups boiling water
2 tablespoons butter
1/4 teaspoon salt
Combine sugar, salt, and flour. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, 8 minutes. Add orange juice and rind, and butter. Stir until blended. Serve with steamed or baked puddings. For vanilla sauce, use 1 teaspoon vanilla extract instead of the juice and rind of orange. Grace Viall Gray, Glenn Ellyn, Ill.
1 cup apricot juice
1 cup chopped cooked apricots
1 tablespoon flour or corn starch
1 tablespoon butter
Combine flour or corn starch with sugar. Add apricot juice. Mix until smooth. Cook over hot water, stirring constantly, until thick. Add apricots and butter. Cook until flavors are blended.
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