Archive for ‘Sauces, Syrups, Dressings, Gravies’

November 20, 2011

Cranberry Sauce

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May 31, 2010

Crème de persil with chicken

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May 24, 2010

Sweet and Spicy Barbeque Sauce

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January 1, 2009

Creamy Cheddar Jack Sauce

This sauce can be made very thick for homemade macaroni and cheese or thinner for blending with rich or broccoli.  The below recipe, as is, is fairly heavy.  By adding more milk, you can reduce the sauce.

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January 1, 2009


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January 1, 2009

Sicilian Marinara / Carrettiera Sauce


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January 1, 2009

Coconut Pecan Frosting

There is only one reason in my opinion to ever eat a chocolate cake – and that reason is this frosting.  It doesn’t get any better than this.  I like to spice my frosting up a little with some adult flavouring, and that just doesn’t blend in well if you try to add it to the Betty Crocker tubs at the store.  Plus, making your own frosting is sooo much easier and on the plus side, you know what is in it.


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January 1, 2009

Whipped Cream

If you’re a fan of Cool Whip, you should know there is no cream or milk but rather oils and preservatives and lots of air.  I will say that at least Reddi Whip includes cream along with vegetable oil.  But real whipped cream is simply cream and a little sugar.  And the taste is miles better than anything you’ll ever find at the grocery store, and when you consider that it takes almost no time to make it – there is no reason not to.

Ingredientswhippedcream 8

1 cup whipping cream

1/4 cup granulated sugar

1 teaspoon vanilla extract*

*not flavouring


  • Chill mixing bowl and beaters in freezer for ten minutes.
  • Pour in cream and begin to beat at a medium speed.
  • Add in sugar.
  • Beat until peaks form.
  • Voila!  I told you it was easy!

chilledbowlwhippedcream 3


January 1, 2009

Dutch Honey Syrup

I feel almost guilty at posting this but I know now with the glorious invention called the internet that my grandmother didn’t invent this recipe.

When I was a kid, this was our family recipe that was guarded heavily and handed down only to family members and the most trusted of friends.  The story was that my grandmother had made this concoction from left-overs and it was an immediate hit.  When my uncle married a young woman and she was brazen enough to post the recipe for her house guests to see, my grandmother lost her temper!

This is still my favourite syrup and is perfect for the non-maple fans of the world.


1 bottle Karo light corn syrup

1 cup sugar

1 cup heavy whipping cream

1 tablespoon vanilla extract (not flavouring)

  • Bring all ingredients to boil in a heavy saucepan over low to medium heat, stirring often.
  • Once mixture becomes an even golden colour and loses its milky appearance, remove from heat.

This can be stored in an airtight container for several months if refrigerated.  I used to keep it in the glass Karo bottles, however they have switched to plastic.  If you have a glass bottle with plastic lid that you get to make packet salad dressings, this will work well.

January 1, 2009

Pork with Pomegranate Mustard Sauce


1/4 cup fresh squeezed pomegranate juice*

1/4 cup fresh squeezed orange juice*

1 Tablespoon Grey Poupon mustard

1 teaspoon garlic, pressed

1 teaspoon orange zest

1 – 2 pounds pork tenderloin

1 Tablespoon cornstarch

*I use a juicer to extract pulp and seeds from fruit.  Save seeds.


  • In a large sealable plastic baggie, combine pomegranate juice, orange juice, mustard, garlic and zest.
  • Seal bag and use fingers to knead mustard until well blended with juices.
  • Puncture body of pork with fork intermittently along length.
  • Add pork to bag and seal, remove as much air as able before sealing.
  • Marinate for at least 4 hours.
  • Preheat oven to 250 degrees F.
  • Remove pork from bag, do not discard juice.  Lay pork in a large baking dish and cover with aluminium foil.
  • In a medium saucepan over low to medium heat, pour juice mixture and bring to a simmer.
  • Remove 1/4 cup of juice mixture and use to baste meat.  Baste meat every twenty minutes with juice mixture for 1 hour.
  • Add cornstarch to saucepan and blend with a whisk until thickened.  Add seeds and remove from heat.
  • Slice tenderloin and top with sauce.
  • Serve.
January 1, 2009

Cardinale Sauce

There is a local little hole in the wall Italian restaurant I absolutely love and until I had been there, I had never even heard of this sauce.  It is amazing.  It has just the right amount of flavour, very mild and no tomatoes, which means my daughter will gladly eat it.

My oldest has a disorder called pickiness, so she won’t eat tomatoes without a lot of evil glares, same goes with peppers, mushrooms, black eyed peas, raspberries, blueberries.  Yes, she’s odd.  But she’s my oddball.  And I try to find ways to give her meals she can enjoy without sneering.  This is one of them.

Cardinale sauce uses a besciamella base.  This recipe works really well with seafood pasta.  I have also done this with spicy Italian sausage and it works wonderfully as it offsets the bite of the sausage with the creamy sweetness of the sauce.  Serve the sauce over cooked pasta and meat of choice.

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