COLLECTION: Sweet Sauces

From: (Micaela Pantke)

Date: Thu, 19 Aug 93 10:31:38 +0200


From: (Linda/BDT Burbank, CA)

(Makes about 2 cups)

1 can    (14 oz) eagle brand sweetened condensed milk
2        large  egg yolks, beaten
1/4 cup  butter or margarine
1/2 cup  flaked coconut
1/2 cup  pecans, chopped
1 tsp    vanilla

In a heavy saucepan, combine sweetened condensed milk, egg yolks and
butter or margarine.  Over medium heat, cook and stir until thickened
and bubbly, about 8 minutes.  Stir in remaining ingredients.

Serve warm over ice cream or cake. refrigerate leftovers.

Reheating Leftovers:
In a small heavy saucepan, combine desired amount of sauce with a small
amount of water.  Over LOW heat, stir constantly until heated through.

Microwave: In a 1-quart glass measuring cup with a handle, combine
sweetened condensed milk, egg yolks, and butter or margarine.  Cook on
70 0678:1FAEower (MEDIUM-HIGH) 4 to 5 minutes, stirring after 3 minutes.
Proceed as above.

From: (Linda/BDT Burbank, Ca)

(Makes about 2-1/4 cups)

1 tblsp  instant coffee (your favorite brand)
1 tblsp  water (boiling)
1/2 cup  whipping cream
1/2 cup  granulated sugar
1/2 cup  butter
1 pkg    (6 oz) semi-sweet chocolate morsels
2        large egg yolks
3/4 cup  walnuts, chopped

In a measuring cup, dissolve coffee in boiling water; set aside.

In a heavy gauge saucepan, combine cream and sugar.  Bring just to a
boil, stirring constantly, over medium heat.  Add butter, chocolate
morsels and coffee; stir until smooth.  Remove from heat.

In a small bowl, beat egg yolks.  Gradually stir in 2 tablespoons of the
chocolate mixture; mix well.  Return to chocolate mixture in saucepan.
Cook over low heat, stirring constantly, for 3 minutes; remove from
heat.  Stir in walnuts.

Serve warm over ice cream.  Cover and store in refrigerator.

Reheating Sauce:
Reheat sauce in top of a double boiler over hot (not boiling) water
before using or microwave on high about 1 minute for each 1 cup of

From: (Linda/BDT Burbank, Ca)

(Makes about 1-1/2 cups)

1 cup    light brown sugar, firmly packed
1 tblsp  all-purpose flour
1/8 tsp  salt
1 cup    water
1/2 cup  peanut butter
1 tsp    vanilla

In a medium saucepan, mix sugar, flour and salt.  Stir in water.  Cook
and stir over low heat until mixture comes to a full rolling boil.  Add
peanut butter and bring again to a boil, stirring constantly until
smooth.  Remove from heat.  Add vanilla.

Serve hot or cold over ice cream.



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