I was working on an open house gift - a sauce pan, a whisk, and a bunch of tasty family favorite recipes - and I thought I would take 30 seconds and post these here for anyone who wants them. Some of these I have posted here before, but it can't hurt to have all this goodness in one convenient location. You may or may not be able to use some of these in the ensuing Holiday feasts.
Creamy Lemon Fudge
1 lg. or 2 sm. boxes lemon "cook n' serve" pudding
1/2 C. milk
1/2 C. real butter
3 3/4 C. powdered sugar
1 tsp. lemon extract
Butter a 9x9 baking dish. Measure the powdered sugar into a bowl. In a heavy sauce pan, combine lemon pudding, milk and butter. Cook until thickened. Remove from heat and add powdered sugar & lemon extract. Stir thoroughly while it’s still warm to avoid lumps. Pour into buttered pan. Refrigerate, cut and serve. Feel free to cut it small because it is so rich!
Gourmet Hot Chocolate
3/4 gal. milk, heated
2 C. coco mix
1 C. cream of coconut
1 pint carton of Irish cream
whipped cream
grated chocolate bar (Mom always liked the "cookies-n-mint" type)
Combine milk, mix and first 2 creams. Heat but do not boil. Top each serving with whipped cream and grated chocolate bar. Serves 4-6
1 lg. or 2 sm. boxes lemon "cook n' serve" pudding
1/2 C. milk
1/2 C. real butter
3 3/4 C. powdered sugar
1 tsp. lemon extract
Butter a 9x9 baking dish. Measure the powdered sugar into a bowl. In a heavy sauce pan, combine lemon pudding, milk and butter. Cook until thickened. Remove from heat and add powdered sugar & lemon extract. Stir thoroughly while it’s still warm to avoid lumps. Pour into buttered pan. Refrigerate, cut and serve. Feel free to cut it small because it is so rich!
Gourmet Hot Chocolate
3/4 gal. milk, heated
2 C. coco mix
1 C. cream of coconut
1 pint carton of Irish cream
whipped cream
grated chocolate bar (Mom always liked the "cookies-n-mint" type)
Combine milk, mix and first 2 creams. Heat but do not boil. Top each serving with whipped cream and grated chocolate bar. Serves 4-6
Alfredo Sauce
¼ C. milk
¼ C. butter
3 oz. cream cheese, softened
1/3 C. parmesan cheese
pepper
In a sauce pan, heat milk and butter until butter is melted, stirring frequently. Whisk in cream cheese, stirring until well blended. Stir in parmesan cheese, and pepper to taste. Serve hot over 4 ounces of fettuccine, cooked according to package directions. Serves 2.
¼ C. milk
¼ C. butter
3 oz. cream cheese, softened
1/3 C. parmesan cheese
pepper
In a sauce pan, heat milk and butter until butter is melted, stirring frequently. Whisk in cream cheese, stirring until well blended. Stir in parmesan cheese, and pepper to taste. Serve hot over 4 ounces of fettuccine, cooked according to package directions. Serves 2.
Buttermilk Syrup ---for pancakes, crepes, waffles, ice cream, etc.
1 ½ C. butter
1 ½ C. buttermilk (or 1 ¼ + 2 T. milk mixed w/ 2 T. lemon juice or vinegar)
3 C. Sugar
1 t. vanilla
1 T. baking soda
In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk and sugar. Bring to boil, stirring regularly. Remove from heat and whisk in vanilla and baking soda. It will foam up at this point, stir a little more. It is now ready to serve; keeps for at least a couple weeks…if you can manage to not use it all up sooner than that!
1 ½ C. butter
1 ½ C. buttermilk (or 1 ¼ + 2 T. milk mixed w/ 2 T. lemon juice or vinegar)
3 C. Sugar
1 t. vanilla
1 T. baking soda
In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk and sugar. Bring to boil, stirring regularly. Remove from heat and whisk in vanilla and baking soda. It will foam up at this point, stir a little more. It is now ready to serve; keeps for at least a couple weeks…if you can manage to not use it all up sooner than that!
Cheese Sauce (perfect for fondue, baked potatoes, homemade mac & cheese…)
2 C. (or ½ pound) cheddar cheese, grated (sharper is better!)
¼ C. butter
¼ C. flour
2 C. milk
½ t. salt
¼ t. ground dry mustard (or 1 t. prepared mustard)
In sauce pan, melt butter, then whisk in flour. Remove from heat, add milk, salt & mustard, and whisk until blended. Return to medium heat, stir frequently until thick. Add cheese and cook and stir until smooth.
2 C. (or ½ pound) cheddar cheese, grated (sharper is better!)
¼ C. butter
¼ C. flour
2 C. milk
½ t. salt
¼ t. ground dry mustard (or 1 t. prepared mustard)
In sauce pan, melt butter, then whisk in flour. Remove from heat, add milk, salt & mustard, and whisk until blended. Return to medium heat, stir frequently until thick. Add cheese and cook and stir until smooth.
1 comment:
yum, thanks!!!
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