Brown Butter Syrup

This sauce can be used just like maple syrup on pancakes, waffles, fritters, and drizzled over Fruit or ice cream.

In medium saucepan over medium heat melt

2 tablespoons butter

Stir in

2 cups unrefined sugar
8 tablespoons water, Fruit juice, heavy cream, or  nondairy milk

Stir until mixture comes to a boil. Lower heat to low. Cover and allow to boil for 3 minutes. Remove lid and continue boiling 5 minutes for a thin syrup, 10 minutes for a thicker syrup. Remove from heat and stir in

1 tablespoon vanilla extract

Syrup will thicken as it cools.

Variation: instead of vanilla extract use any other extract that catches your attention.

Dark Caramel Sauce

Makes 2 cups.

In medium saucepan over medium heat melt

1/2 cup butter

Stir in sugar and syrup. Bring to a boil, stirring, until sugar dissolves and mixture is smooth. Boil 5 minutes for a thin syrup, 10 minutes for a thicker syrup, stirring often.

1 cup packed unrefined sugar
2 tablespoons maple syrup

Stir in

1 cup heavy cream

Cook 1 minute longer. Let cool to room temperature. Pour into small bowl; cover. Refrigerate. To serve, heat in microwave or on stovetop until warm.

Use to top:

Lemon Honey Sauce

Spoon a pool of this sauce onto a dessert plate and top with angel food cake, cheesecake, vanilla ice cream or sherbet, or drizzle over liqueur marinated fresh Fruit. Serve warm or at room temperature.

Makes 3/4 cup.

With a vegetable peeler, remove strips of zest (being careful to leave the bitter white pith on the lemon). Julianne the zest.

1 lemon, washed

In  a small nonreactive saucepan, combine

1/2 cup water
1/3 cup honey

Bring to a boil over medium heat, stirring constantly, until sauce is thickened. Stir in lemon zest and

1/3 cup fresh lemon juice

Dessert Wine Syrup

Serve this syrup drizzled over bread pudding, angel food cake, spice cake, carrot cake, zucchini cake, fresh Fruit ... Makes about 3/4 cup.

In a small heavy saucepan, combine

3/4 cup date sugar
1/3 cup water

Bring to a simmering boil over low heat, stirring occasionally, until sugar melts. Increase heat to medium-high and cook, without stirring, until syrup turns medium amber, 5 to 10 minutes.

Remove from heat and carefully add (it will sputter), stirring to dissolve caramel

1/2 cup dessert wine

Let cool slightly. Reheat in microwave or stovetop before serving.

Quick Chocolate Sauce

Serve warm or cool over anything that goes with chocolate, or use as a Fruit dip.

Makes about 3/4 cup.

In a microwave-safe container, combine chocolate and cream. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 1 to 11/2 minutes total. Remove from oven and stir until sauce is smooth. If sauce is thicker than you like, stir in more cream, a little at a time, to achieve desired consistency. Heat briefly in microwave oven to rewarm.

1/2 cup sugar-free chocolate chips(chips usually grain-sweetened which means this can't be used with real ice cream or real cheesecake, although soy "ice cream" and "cheesecake" are fine with this)
1/3 cup heavy cream

Variation: use espresso chocolate chips or peanut chocolate chips

Creme Fraiche Dip

In a small bowl mix

1 cup creme fraiche or heavy cream that's been whipped into soft peaks
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1/2 cup date or maple sugar

UnDiet Whipped Cream

Refrigerate bowl and beaters at least 30 minutes before whipping cream. Whip until soft or stiff peaks form

1 cup heavy cream
1/2 cup finely ground unrefined sugar or 2 tablespoons honey or maple syrup
1 teaspoon vanilla

Variations:

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