Ice cream toppings

1 servings

Ingredients

Quantity Ingredient
Sauce
1¼ cup Light brown sugar, packed 1 TBSP cornstarch 1/8 tsp salt
½ cup Half-and-half 2 TBSP light corn syrup 1/4 C butter or
Margarine 1/2 tsp. vanilla extract
Makes 1 1/2 cups.

Directions

FROM: TERESA MARCO

BUTTERSCOTCH SAUCE

Stir together brown sugar, cornstarch, and salt in 1½ qt.

microwave safe casseroe. Drizzle in half-and-half and corn syrup, stirring constantly. Add butter or margarine. Cover and microwave 3 - 4 ½ min., stirring every minute, until sugar dissolves and mixture thickens. Fold in vanilla. Stir well until mixture is smooth. Serve warm over ice cream. PINEAPPLE SAUCE: ¼ C granulated sugar 1 ½ TBSP cornstarch 1 (13 oz.) can crushed pineapple in light syrup ¼ C water 1 tsp. grated lemon zest ½ tsp. vanilla extract Makes 2 cups.

Oven setting: HIGH (100 % power) In 1 ½ qt. microwave-safe casserole combine sugar and cornstarch; toss with fork. Drizzle in pineapple syrup, stirring well until smooth. Stir in pineapple, water, lemon zest and vanilla. Cover and microwave 4 ½ - 6 ½ mins., or until mixture thickens, stirring every 2 mins. Serve warm over ice cream. STRAWBERRY OR RASPBERRY SAUCE: 1 (10 oz.) package frozen strawberries or frozen raspberries 1 ½ tsp. cornstarch 2 TBSP honey 1 tsp lemon juice Makes 1 cup. Place berries in 4 c glass measure; microwave 1 ½ - 3 ½ mins. to thaw. Drain well, reserving juice. Place cornstarch in 1 qt. microwave safe casserole. Stir in reserved berry juice until smooth. Blend in honey, then add thawed berries. Microwave 3-5 mins., stirring every minute, until mixture thickens and sauce is clear. Fold in lemon juice. Let cool at room temperature, then chill until ready to use. Serve chilled over ice cream.

Submitted By PAT STOCKETT On 02-15-95

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