Toppings - 1

These three recipes come from long ago.  The Caramel Sauce was originally used to pour over a Blueberry Cake, which I’ll probably post another day.  It tastes just as good over Blueberry Muffins or ice-cream. 🙂

The Chocolate Sauce came from a cookbook of an old boyfriend’s mother.  He watched a football game with friends, while I made crepes, stuffed with pears, and topped them with this delicious chocolate sauce.  It also goes great on ice-cream and sliced bananas, with toast sliced almonds sprinkled on top. 🙂

The Blueberry Sauce recipe is derived from a magazine article somewhere in the deep dark past of the ’80s or ’90s…I think.  We use this on pancakes, waffles, ice-cream, and crepes filled with ice-cream or custard.  It is delicious!


Caramel Sauce

1 c. brown sugar
1/4 c. butter
1/4 tsp. salt
1 c. water
2 tbsp. flour
1/2 tsp. vanilla extract

Melt the butter and add everything else. Bring to boil and simmer till thickened.

Chocolate Sauce

1 tbsp. shortening
3 tbsp. butter
6 tbsp. quality cocoa powder
3/4 c. boiling water
2 tbsp. golden corn syrup
1 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract

Melt butter and shortening on low heat in saucepan.  Add cocoa powder and stir till dissolved.  Add boiling water and corn syrup.  Stir.

Mix the sugar, cornstarch and salt together in a small bowl.  Then add to the liquid in the saucepan.  Stir and turn up to high to boil, stirring frequently.

Once boiling, reduce heat and boil 10 minutes, stirring occasionally.  Remove from heat and stir in vanilla.

Blueberry Sauce

1/3 c. sugar
1/4 tsp. salt
1 1/2 tbsp. flour
1 tbsp. lemon juice
3/4 c. boiling water
1 c. frozen wild blueberries
2 tbsp. unsalted butter
1 tsp. almond flavoring

Combine sugar, flour, and salt.  Add hot water in a stream, stirring.  Add lemon juice and bring mixture to a boil over medium heat, stirring.  Add blueberries and simmer 2-5 minutes or until thick.  Remove pan from heat and add butter and almond flavoring.

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