Homemade Ice Cream Sauces and Toppings

This recipe would use cook-and-serve pudding I believe, not instant.

* Exported from MasterCook *

Peanut/Chocolate Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (4 ounce) package chocolate pudding and pie filling mix
3/4 cup water
3/4 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter or regular margarine
1/3 cup peanut butter
1/2 teaspoon vanilla

Empty package contents into saucepan. Gradually add water, mixing until smooth. Add corn syrup and salt; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat and add butter, peanut butter and vanilla; stir until melted. Serve warm or cold over ice cream.

Description: "Keep chocolate pudding mix on hand for this jiffy ice cream sauce."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "1 3/4 cups"

* Exported from MasterCook *

Fast-Fix Fruit Topping

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
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1 (20-1/2 ounce) can pineapple chunks in juice
1 (11 ounce) can mandarin oranges
1 cup orange marmalade

Drain fruits; stir in marmalade. Heat and serve warm or cold on angel cake slices.

Description: "Topping keeps well in refrigerator-handy to dress up cake slices."
Source:
"Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "3 cups"

* Exported from MasterCook *

Orange Syrup

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (6 ounce) can frozen orange juice concentrate -- thawed
3/4 cup sugar
3/4 cup light corn syrup

Mix orange juice concentrate and sugar together in small saucepan. Heat over medium heat about 2 minutes, or until mixture starts to boil and sugar dissolves. Remove from heat. Add corn syrup; blend well. Serve warm or cooled on ice cream or cake. Store in covered container in refrigerator. Sauce may be reheated over low heat.

Description: "Can be stored in refrigerator for several weeks-always handy."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "1 3/4 cups"

* Exported from MasterCook *

Peach and Nut Conserve

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups chopped peeled peaches
Juice of 2 lemons
25 maraschino cherries -- cut in quarters
3 3/4 cups sugar
1 1/4 cups chopped walnuts

Combine peaches, lemon juice, cherries and sugar in heavy preserving kettle; cook, stirring frequently, until thick, about 30 minutes. Add nuts and stir well. Ladle into hot, sterilized canning jars, filling to top of jars. Seal immediately.

Description: "This luscious conserve is the perfect dress-up for plain ice cream."
Source:
"Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "3 pints"

* Exported from MasterCook *

Spicy Cherry Glaze

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (16 to 17 ounce) can drained, pitted tart canned cherries (1-1/2 cups)
Juice drained from cherries
8 whole cloves
3 sticks cinnamon
2 tablespoons cornstarch
1/4 cup sugar
1/4 teaspoon salt
1/3 cup light corn syrup
1 tablespoon butter
Red food color

Combine cherries, 1/2 cup cherry juice and spices in a saucepan. Bring to a boil. Reduce heat; simmer 5 minutes. Stir together cornstarch, sugar and salt. Stir in 2 tablespoons cold cherry juice and corn syrup. Gradually stir in the hot liquid drained from the heated cherries. Remove whole spices from cherries; pour cornstarch mixture over cherries in saucepan. Cook, stirring frequently, over low heat until mixture thickens. Reduce heat and simmer 5 minutes. Remove from heat and stir in butter and enough food color to make sauce a regal red. Cool slightly. Spoon over 10-in. angel food cake. Let glaze set about 2 hours before cutting.

Description: "For a showy dessert, spoon glaze on a whole angel food or chiffon cake."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 cups"

NOTES : If you use sweetened frozen cherries, use 2 tablespoons sugar in making sauce instead of 1/4 cup.

* Exported from MasterCook *

Cherry/Almond Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 16 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (17 ounce) cans pitted dark sweet cherries
2 cups cherry juice and water
2 tablespoons cornstarch
1/4 cup sugar
3/4 cup whole almonds -- toasted
1 teaspoon grated lemon peel


Drain cherries, reserving juice. To cherry juice, add water to make 2 cups. Blend cornstarch and sugar in a saucepan; gradually add cherry juice. Cook over medium heat until mixture thickens, stirring frequently. Remove sauce from heat. Meanwhile stuff each cherry with an almond. Stir lemon peel into sauce; add the stuffed cherries. Serve while warm.

Description: "Red-black cherries, almonds and lemon peel blend flavors."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "4 cups"

* Exported from MasterCook *

Cranberry Topping

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup heavy cream -- whipped
1/2 cup sugar
1 (8-1/2 ounce) can crushed pineapple -- drained
1 1/2 cups Cranberry Relish -- partly thawed and drained
Cranberry Relish:
4 medium oranges
2 pounds cranberries
2 medium unpeeled apples -- cored
4 cups sugar

Whip cream, adding sugar slowly, until stiff. Fold in pineapple and relish, but do not blend completely. Serve on angel food cake slices or use as filling and topping for angel food and other cakes. Refrigerate frosted cakes until served.

Cranberry Relish: Take yellow peel from oranges; trim off and discard white part. Put orange pulp and peel, cranberries and apples through food chopper. Add sugar and mix well. Pour into glass jars, leaving 1/2-in. head space. Seal and freeze. (Or cover and refrigerate but use relish within 2 weeks.) Makes 4 pints.

Description: "An eye-catcher-gives plain cake a fancy look, adds vivid color."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "1 quart"

whoops. just noticed some of these sauces are for cakes...

* Exported from MasterCook *

Pink Party Topping

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup miniature marshmallows
1 (10 ounce) package frozen red raspberries or strawberries
1 cup heavy cream -- whipped

Pour marshmallows and frozen berries in a bowl. Cover; refrigerate overnight. Before serving, fold in whipped cream.

Description: "Pretty pink sauce on white cake makes a festive dessert."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "3 cups"