Category: Sweets – Other

The last of the sauces Margie created this to go over the cheesecakes. This easy chocolate sauce can be use on anything. Dip fruit, top ice cream and cakes, puddle it under a pie, or cool it and frost a cake. Vary the flavoring to suit your dessert and mood.
Ingredients:
1 cup Heavy Cream
1/4 cup Butter
1/4 cup Brown Sugar
2 cups Chocolate Chips
2 tablespoons Almond Coffee Syrup
2 tablespoons Amaretto
1 teaspoon Vanilla
Directions:

1. In a microwave safe bowl, heat butter, cream, and sugar in the microwave until hot, ~ 2 minutes.
2. Stir until sugar is dissolved.
3. Add chocolate and stir until smooth. If chocolate does not melt fully, microwave for an additional 30 seconds.
4. Add remaining ingredient and stir until smooth. If a thinner sauce is needed add 1 cup Milk.

Serve warm or hot.
Note: Any coffee syrup or liquor will work. If you don’t have an appropriate liquor flavor, just use brandy or cognac.
Refrigerate any leftover, then simple heat in the microwave before serving.
I use Ghirardelli’s chocolate chips.
Serves: 10-12
Prep time:0:05
Source: MLK

Another sauce. Margie created this to go over cheesecakes. It would also be great on ice cream, bread pudding or pound cake. Fresh and fruity – decidedly easy.

Ingredients:
1 pound Frozen Mixed Berries
½ cup Sugar
2 tablespoons Vanilla Coffee Syrup
2 tablespoons Port Wine

Directions:
Mix Everything in a bowl and let set for at least 1 hour.

Note: If you are in a rush, you can defrost the Berries in the microwave, before adding the other ingredients and let sit for 30 minutes.

Serves: 10-12

Prep time:1:00 but only 5 minutes work.

Source: MLK

This is so tasty you will be tempted to eat it straight from the pan. Margie created this to go over cheesecake, but it would be great on ice cream, bread pudding or pound cake. I say, “Sweet, rich, decadently perfect.”
Ingredients:
1/2 cup Butter
1 cup Brown Sugar, packed (1/2 pound)
2 tablespoons Maple Syrup
1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
2 tablespoons Rum
1/2 cup Pecans, coarsely chopped
Directions:
In a heavy saucepan heat Butter, Brown Sugar, and Maple Syrup over low heat. Stir occasionally until sugar is dissolved. (This will take longer if the sugar is hard)
Remove from heat and stir in Cream, Vanilla, and Rum. Add pecans.
Serve hot or at room temperature.
Note: For a thinner sauce – add 1/2 milk.
Can be made in advance and stored in the refrigerator for up to a week.
Margie uses Captain Morgan’s Spiced Rum
Dave adds: Great for dipping cookies into as well. Oh, mama …
Serves: 10-12
Prep time:0:20
Source: MLK