Caramel Sauce

1 cube butter
2 cups brown sugar
1 cup half and half
dash of salt
1 Tbs. vanilla


*Heat first four ingredients over stove on medium/low heat, stirring constantly with a whisk. Cook for about 7-10 minutes until it starts to thicken. Remove from heat and add vanilla. Cook for one more minute. Put in fridge for a few minutes to set and then serve over ice cream. Or just grab and spoon and go to town.

Caramel Sauce

From How Does She Do It

3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter.
Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream.
Pour into a jar and store in refrigerator. It will thicken when cold.
YUMMY!

Grandma's Honey Butter

from Sister's Cafe

2 cups honey (Grandma says older is better, but come to think of it I've never asked her why!)
2 sticks butter (softened, not melted)
1 t. vanilla
1 t. cinnamon

Combine ingredients until completely mixed and serve!

Mandarin Sauce

8 cups tomatoes, peeled, and diced
7 cups sugar
1/2 cup soy sauce
3 cups vinegar
3 cups chopped onion
4 cups chopped bell peppers
4 cups pineapple (save juice to use with water below)
3/4 to 1 cup non-instant clear jel
1 cup sugar
1 cup cold water (& pineapple juice to make 1 cup)

Place first 7 ingredients in large kettle and bring to boil. Then mix together clear jel and sugar, then add water, stir well and add to the kettle. Continue cooking until it thickens. Bottle in pints. Process in boiling water bath for 35 minutes. Makes about 14 pints.

Serve warm or cold over rice and chicken.

Chicken Sauce

1/2 cup margarine/butter
1 cup chopped celery
1 4 oz can mushrooms
1/2 cup flour
1 cup chopped carrot
2 cups chicken broth
2 cups chopped chicken
1 cup milk
1 tblsp parsley
1 tsp salt
1/8 tsp basil

In a large skillet melt butter, add celery, mushrooms, and carrots. Saute. Blend in flour. Add chicken broth and cook until thick. Add remaining ingredients and simmer on low for 10 minutes.

Serve over biscuits, rice, or noodles, or chicken pot pie filling.

Double it and stick extra in freezer for a BUSY night!!

Olive Garden Alfredo Sauce

1 pint heavy cream
1 stick butter
2 TB cream cheese
3/4 c. shredded Parmesan cheese
1 tsp garlic powder

Combine cream, butter, and cream cheese. Simmer until melted. Add Parmesan cheese and garlic powder, simmer on low 15-20 minutes.

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Mix ingredients and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.



Steps to Homemade Pizza.....

1. Begin preparing your dough. Complete steps through the first rise.

2. While dough is rising, prepare your sauce.

3. Preheat your oven (and your pizza stone, if you want) to 425 degrees. While oven is heating, punch down dough and shape into a disc. Spray your work surface, rolling pin, and pizza stone with non-stick cooking spray. Place dough disc onto work surface. Roll and shape into a circle. (Disregard all of this, by the way, if you're a stinking dough-thrower). Very gently transfer the dough onto your pizza stone and continue to shape up to the edges of the stone.

4. Using a fork, prick several holes in the crust. Drizzle crust with a little olive oil...and brush all the way up to the edges. Sprinkle with garlic salt. Both oiling and garlic salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.

5. Bake crust in preheated oven for 10-12 minutes or until golden. Remove from oven.

6. Spread a layer of sauce (if desired) over the surface of the crust. Top with whatever toppings you like (I do the flat stuff, i.e. the meat, first). Top with cheese and then sprinkle with oregano.

7. Return crust to oven and bake 10-12 more minutes or until cheese is melty and the crust is golden brown.

Hot Fudge Sauce

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips

1/4 C butter (that's a half of a stick folks. Admit it, at least one of you didn't know that)

1 Can Sweetened Condensed Milk

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.

2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency.

Guiltless Alfredo Sauce

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 minutes or until it just barely comes to a simmer. Keep stirring and let it cook for about 2 minutes more. It should be much thicker now. You can do a spoon test to check. When you run your finger over the back of a spoon it should hold the line firmly. (This is also how you test doneness in custard ice cream bases)

When it's nice and thick remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.


Pour over noodles and serve!!