Vanilla cream dessert sauce is a versatile topping that comes together in minutes and can be drizzled over bread pudding, apple crisp or even fruit salad!
Vanilla Cream Dessert Sauce
- 1 cup milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla
Whisk together milk, sugar and cornstarch in a small saucepan.
Bring to a simmer over medium heat, whisking constantly. Allow to simmer for one minute and remove from heat.
Can be used warm or cold.
Refrigerate leftovers in a tightly covered container.
Did you know? Americans prefer vanilla ice cream by far over other flavors. Check out some more fun facts here!
Suggestion: Pour over a fruit salad, apple crisp or bread pudding!
This sweet and spicy barbecue sauce is one of my favorite condiments. Making it homemade allows you to adjust spices to make it just the way you want it!
Sweet and Spicy Barbecue Sauce
- 2 cups tomato sauce
- ½ cup tomato paste
- ¼ cup maple syrup or honey
- ¼ cup molasses
- 2 tbsp Worcestershire sauce
- 2 tsp paprika
- 1 rsp dry mustard
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (use more or less to taste)
Combine all ingredients in a saucepan. Simmer over medium heat for 15 minutes.
Yield: 2 ½ cups barbecue sauce.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Although barbecue is typically thought of an American tradition, the roots of barbecue sauce can actually be traced to Africa!
Suggestion: Use this sauce to make barbecue spaghetti squash pizza!
This easy homemade caramel sauce is quick to make and has a silky texture you and your family are going to love! Try it on bread pudding or apple crisp!
Easy Homemade Caramel Sauce
- 1 cup sugar*
- ¼ cup water
- ½ cup heavy cream
- 6 tbsp salted butter, room temperature
- 1 tsp vanilla
Heat granulated sugar and water in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon.
When it begins to simmer, turn the heat up to high and boil until it turns amber in color, 4-5 minutes. Stir continuously and watch closely to avoid burning.
Remove from heat and slowly add cream, using caution as it may bubble up. Don't be concerned if the caramel sauce lumps or "seizes" at this point. Just keep stirring it until it smooths out.
Stir in butter and vanilla.
Allow to cool slightly before using.
*Substitute brown sugar to make butterscotch sauce
Hack: Refrigerate leftovers in a tightly sealed container. The sauce will thicken when cold, so warm before using.
Hack: Sauce can be refrigerated for up to a month or frozen for up to 3 months.
Did you know? Milton Hershey’s first successful business was not chocolate but caramels. In fact, the Hershey Company was NOT started to make a certain iconic candy bar but to produce chocolate to coat their sister company’s popular caramels! Get some other fun facts here!
Suggestion: Use this sauce over classic bread pudding or apple crisp!