Ice Cream Toppings & Sauces

2/3 c. sugar
2 tsp. cornstarch
1/8 tsp. salt
1 1/4 c. crushed blackberries
1/3 c. blackberry jelly

When using frozen berries, reduce sugar to 1/2 cup. Keeps well in refrigerator for several weeks in covered container.

Combine sugar, cornstarch, and salt in a saucepan and mix well. Add blackberries and jelly. Cook and stir until mixture boils, thickens, and becomes clear. Strain to remove seeds. Cool. Drizzle sauce over vanilla ice cream. Yield: 1 cup sauce.

2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.

1/2 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
1 can sweetened condensed milk
1/2 cup water
1 teaspoon rum extract (optional)

Sauté pecans in butter in a saucepan until lightly browned. Add condensed milk and water, stirring until blended. Cook over medium heat 10 minutes or until thickened, stirring occasionally.

Remove from heat; stir in rum extract. Let cool.

Makes 1 3/4 cups.

3 tablespoons cocoa
3/4 c. sugar
dash of salt
2 Tbsp. water
2/3 c. Carnation milk

Mix ingredients together and boil slowly for 3 to 4 minutes. Remove from heat and add 1 teaspoon vanilla and 2 tablespoons butter. Makes 1 cup.

1 cup semisweet chocolate chips
3/4 cup corn syrup
1/4 cup milk
2 tablespoons butter
1 teaspoon instant coffee

Melt chocolate chips with corn syrup, stirring until smooth. Stir in milk, butter and instant coffee until well blended. Remove from heat; cool 5 minutes.

Serve warm over ice cream or other desserts. Refrigerate leftover sauce. Reheat before serving.

Makes about 1 1/2 cups.

Submitted by Veronica

1 cup corn syrup -- light or dark
1 cup creamy peanut butter
1/2 cup heavy cream
1 cup semisweet chocolate chips

In a 2-quart bowl (microwaveable), combine corn syrup, peanut butter, and cream. Microwave on HIGH for 1 1/2 minutes, until boiling. Add chocolate chips and stir until melted. Store in the refrigerator; warm up to serve over ice cream. Makes 2 1/2 cups

1 c. brown sugar
1/3 c. milk
1/4 c. corn syrup
1 tbsp. butter
1/4 c. peanut butter

Cook and stir over medium heat until sugar melts (all ingredients except the peanut butter). Remove from heat. Add peanut butter and beat smooth. Sprinkle with chopped peanuts, if desired.

Submitted by Veronica

1 can (20 oz) pineapple chunks (in juice), undrained
1/2 tsp orange peel, grated
1/2 cup orange juice
1 tblsp cornstarch
1 tblsp granulated sugar
1 tsp ground ginger

Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Makes about 8 servings.

Submitted by Veronica

1 1/2 c Golden or light brown sugar, packed
1/2 c Granulated sugar
1 c Buttermilk
1/2 c Unsalted butter
3 tb Light corn syrup
1 t Baking soda
1 t Vanilla extract
1/2 c Coarsely chopped pecans

Combine the sugars, buttermilk, butter, syrup, and baking soda in a heavy saucepan. Bring to the boiling point, then reduce the heat and simmer for 10 minutes, stirring occasionally. Remove from the heat and stir in the vanilla and nuts. Cool completely before serving. The sauce will thicken.

1/4 c. butter
3 tbsp. cocoa
1/3 c. milk
1 c. sugar
Dash of salt

Combine ingredients in sauce pan. Bring to rolling boil, then cook 2 minutes. Serve immediately over ice cream.

Submitted by Veronica

1 pound rhubarb, sliced
1 1/4 cup sugar - a little less if rhubarb is relatively sweet
1 tablespoon cornstarch
red food coloring, optional

Place rhubarb in a medium saucepan; add a small amount of water, about 1/2 inch. Add sugar; bring to a boil. Sower heat and simmer for 10 to 15 minutes, or until rhubarb is tender. Spoon into blender container; blend until mixture is smooth. Add cornstarch and a few drops of red food coloring, or until desired color is reached. Return rhubarb sauce mixture to saucepan and bring to a boil; reduce heat and simmer until thickened. Serve over bread pudding, pound cake, or ice cream. Makes about 3 cups of rhubarb sauce.