Butter sauce - the pillsbury cookbook
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ¾ | cup | Half-and-half or evap. milk |
| ½ | cup | Butter |
| ½ | teaspoon | Rum extract (if desired) |
Directions
In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally.
Serve warm. 1½ cups.
* * * * * * * * * * * * *
Nutrients Per 1 Tablespoon:
Calroies.........................⅘ Dietary Fiber..................0 g Protein..........................0 g Sodium......................⅖ mg Carbohydrate.....................9 g Potassium...................⅒ mg Fat.............................½ g Calcium..............< 2% U.S.
RDA Cholesterol....................15 mg Iron.................< 2% U.S. RDA
From the kitchen of Lois Flack
Related recipes
- Better butter^
- Butter basics - country cooking
- Butter buds basic white sauce (bechamel)
- Butter butter
- Butter sauce
- Butter sauces
- Butter sauces #1
- Butter sauces #2
- Butter sauces #3
- Butter sauces #4
- Butter sauces #5
- Butter sauces - basil-garlic-parmesan butter
- Butterrum pound cake with sauce
- Champagne butter sauce
- Herb butter sauce
- Rum-butter sauce
- Sage and butter sauce
- Tomato butter sauce
- Vanilla scented butter sauce
- \"butter\"