Thursday Recipe - Hot Caramel Sauce

I needed caramel dipping sauce without corn syrup because of allergies. I played around with things and came up with this one. It tastes delicious, but it will eventually crystallize.

Use it for dipping apple slices or pretzels or other fun things. Or pour it over cake or ice cream.

Hot Caramel Sauce

1/2 c. powdered milk
2/3 c. hot water
1 1/2 c. brown sugar
2 T. butter
1/2 t. salt

Mix powdered milk and hot water. Stir vigorously until milk is completely dissolved.

Stir in the rest of the ingredients. Cook over medium heat, stirring the whole time, just until mixture comes to a boil. Boil and stir for 2 minutes.

Serve warm.

Thursday Recipe - Lemon Sauce

This is that tangy, sweet but still sour, dessert sauce that goes really well with applesauce bundt cake (hint, hint). Or over gingerbread. Or over those traditional baked pudding thingies that I can never get to come out right.

It's easy and fast so go try some today. This version is based on an old Betty Crocker recipe.

Lemon Sauce

1/3 c. sugar
2 T. cornstarch
3/4 c. warm water
4 T. lemon juice
1 t. grated lemon peel (optional)
2 T. butter

Mix sugar and cornstarch. Stir in water and lemon juice. Whisk until smooth. Cook over medium heat until it thickens and boils. Boil and stir for one minute. Remove from heat. Stir in lemon peel and butter. Stir until smooth.

Serve over your favorite fruit dessert or applesauce cake or bread pudding or whatever you like lemon sauce drizzled over.

Thursday Recipe - Hot Fudge Sauce

Yeah, I'm busy. Too much going on. But I had two baseball-bat zucchini that needed used, so I made zucchini bread and chocolate zucchini cake. The cake turned out on the dry side, though (need to tweak that recipe), so I made hot fudge sauce to top it. It's not the creamiest, probably because I used powdered milk and 2% instead of evaporated milk, but hey, you use what you've got. It's still a tasty recipe and it's fast.

Hot Fudge Sauce

1/2 c. sugar
1/2 c. powdered milk
1 c. milk
2 c. chocolate chips
1 t. vanilla
12 oz. container of marshmallow creme

Mix sugar and powdered milk in a medium saucepan. Stir in milk. Whisk to remove any lumps. Cook over medium heat until mixture comes to a boil. Turn to low and simmer for 15 minutes. Remove from heat. Stir in chocolate chips and vanilla. Keep stirring until mixture is smooth. Stir in marshmallow creme. Serve hot.

Once it cools, it's great to mix in with yogurt or just use as a thick chocolate sauce.