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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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TIPS FOR DESSERT SAUCES |
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Print this Recipe A yummy sauce can turn something simple such as sliced fruit into a satisfying dessert. Let your imagination create delicious combinations, such as Butterscotch Sauce (page 196) over sliced fresh fruit or Hot Fudge Sauce over a thick, chewy brownie. Here are some fresh sauce ideas. Sauce doesn’t have to be served over a dessert, it can be under it, too. With a spoon, a plastic bag with one corner trimmed off or an inexpensive plastic squeeze bottle (such as a red ketchup or yellow mustard bottle), you can drizzle dramatic designs on serving plates before adding the dessert. Keep the color of the plate as well as the color of the dessert and sauce in mind. Contrasting colors will make your design especially eye-catching. Try your hand at one of these dessert sauce designs: Spider Web: Drizzle a small ring of sauce in the center of a plate. Make a larger ring around the smaller ring, about one inch apart, then add a third and larger ring. Starting at the center and moving to the outside ring, draw a knife or toothpick through the sauce rings toward the outside edge of the plate; repeat, making a web design. Chevron: Spoon sauce onto a plate. Drizzle three lines of a contrasting sauce across the first sauce. Immediately draw a knife or toothpick back and forth across the lines. Wispy Heart: Spoon sauce onto a plate. Drop dots of a contrasting sauce in a circle 1 inch from the edge of the first sauce and again in a smaller circle in the center. Draw a knife or toothpick through the dots to make heart shapes. Sunburst: Spoon sauce onto a plate. Drizzle semi-circular lines of a contrasting sauce across the first sauce, about one inch apart. Starting at the smallest semicircle, draw a knife or toothpick across the lines toward the edge of the plate. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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