Lemon Sherbet

Ingredients: 1 1/2 cup sugar 1 envelope unflavored gelatin 1 tsp. finely shredded    lemon peel 1 cup milk 3/4 cup lemon juice Few drops yellow food     coloring

In a saucepan, mix sugar and gelatin; add 3 cups water. Cook and stir till sugar and gelatin dissolve. Remove from heat. Add lemon peel, milk, lemon juice, and food coloring. Mix will look curdled. Transfer to a 9x9x2 inch baking pan. Cover and freeze 2-3 hours or till almost firm. Break frozen mix into small chunks. Transfer to a chilled bowl. Beat with a mixer till smooth but not melted. Return to pan. Cover, freeze till firm. Makes 2 quarts. Orange sherbet: Prepare as above, except substitute 3 3/4 cups orange juice for water. Omit lemon juice. Use orange food coloring instead of yellow. Pineapple sherbet: Prepare as above except substitute 3 3/4 cups unsweetened pineapple juice for water. Omit lemon juice.

Fruit Ice

Ingredients: 3 cups fresh or frozen     unsweetened strawberries    raspberries, or sliced peaches 1 cup orange juice 1/2 cup sugar 2 tbsp. orange liqueur (optional) Orange Juice

In a blender container combine fruit, orange juice, sugar, and liqueur. Cover and blend till smooth. Press through sieve to remove skin or seeds. Add additional orange juice to make 3 cups mixture. Transfer to an 8x4x2 inch loaf pan. Cover and freeze 4 hours or till firm. Break frozen mix into chunks. Transfer to a chilled bowl and beat with mixer till smooth but not melted. Return mix to loaf pan, cover, and freeze till firm. To serve, scrape across the top of mix with a spoon and mound in serving bowls. Makes 3 cups.

Fruit Sauces

Ingredients: 1/2 tsp. finely shredded     orange peel 1/4 cup orange juice 1 tbsp. cornstarch 1/4 tsp. ground cinnamon 1-8 oz. can of fruit

In a saucepan mix orange peel, orange juice, cornstarch, and cinnamon. Stir in undrained fruit. Cook and stir till bubbly. Cook and stir 2 min. more. Serve over ice cream, cake, cheese cake, or crepes. Makes 1 1/3 cups.

Orange Sauce

Ingredients: 1/4 cup sugar 1 tbsp. cornstarch 1/4 tsp. finely shredded    orange peel 3/4 cup orange juice 2 tsp. butter

In a saucepan combine sugar, cornstarch, and orange peel. Stir in orange juice. Cook and stir till thickened and bubbly. Cook and stir 2 min. more. Remove from heat; stir in butter. Serve warm. Makes 3/4 cup

Caramel Sauce

Ingredients: 1/2 cup packed brown sugar 1 tbsp. cornstarch 1/3 cup light cream 2 tbsp. light corn syrup 1 tbsp. butter 1/2 tsp. vanilla

In a heavy saucepan mix sugar and cornstarch. Stir in 1/4 cup water. Stir in cream and corn syrup. Cook and stir till bubbly, mix may appear curdled. Cook and stir for 2 min. more. Remove from heat; stir in butter and vanilla. Serve warm or cool over ice cream, fruit, cheese cake, or cake. Makes 1 cup.

Hot Fudge Sauce

Ingredients: 3/4 cup semi sweet     chocolate pieces 1/4 cup butter 2/3 cup sugar 1-5 oz. can evaporated milk

In a heavy small saucepan melt chocolate pieces and butter. Add the sugar; gradually stir in milk. Bring to boiling and reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Serve warm over ice cream. Makes 1 1/2 cups.

Vanilla Sauce

 

Ingredients: 2 beaten egg yolks 1/3 cup milk 3 tbsp. sugar 1/2 cup whipping cream 1 tsp. vanilla

In a small saucepan combine yolks, milk, and sugar. Cook and stir till mix is thickened and bubbly. Remove from heat. Cool, then chill. To serve, whip cream and vanilla to soft peaks. Fold into yolk mixture. Makes 1 1/2 cups.

Whiskey Sauce

 

Ingredients: 1/4 cup butter 1/2 cup sugar 1 beaten egg yolk 2 tbsp. water 2 tbsp. bourbon

In a small saucepan melt butter. Stir in sugar, egg yolk, and water. Cook and stir constantly over med. low heat for 5-6 min. or till sugar dissolves and mix boils. Remove from heat and stir in bourbon. Serve warm. Makes 2/3 cup.

Whipped Cream

 

Ingredients: 1 cup whipping cream 2 tbsp. sugar 1/2 tsp. vanilla

In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters (on mixer) at med. speed till soft peaks form Serve with pie, fruit desserts, cake, cream puffs, and hot drinks. Makes 2 cups.

Hard Sauce
(usually served with steamed puddings or warm gingerbread)

 

Ingredients: 1/4 cup butter, softened 1 cup sifted powdered sugar 1/2 tsp. vanilla

In a small mixer bowl beat together butter and powdered sugar with a mixer on med. for 3-5 min. or till mix is well combined. Beat in vanilla. Spoon into serving bowl. Chill to harden. Serve with plum pudding or gingerbread .

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