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Full Online Book HomeLearning KitchenDesserts - Strawberry-rhubarb Sauce
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Desserts - Strawberry-rhubarb Sauce Post by :itebooks Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1507

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Desserts - Strawberry-rhubarb Sauce

Strawberries-enough to make 2 cups cooked
1 cup water
3/4 cup sugar, or to taste
4 cups chopped rhubarb
2 1/2 to 3 cups sugar
1 1/2 cups water
1 small box strawberry jello

Wash and stem strawberries.Simmer together with sugar and water; set aside. Combine rhubarb, sugar and water and simmer until tender. Mix cooked berries and rhubarb and add jello. Cool. Refrigerate or freeze until ready to use on ice cream or shortcake.
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Desserts - Strawberry Sundae Sauce Desserts - Strawberry Sundae Sauce

Desserts - Strawberry Sundae Sauce
3 (10 oz.) pkgs. frozen sliced strawberries, partially thawed 1 c. sugar 1/4 c. water Combine 1 package strawberries, sugar and water in medium saucepan. Heat slowly, stirring constantly, until boiling then cook for 10 minutes, stirring until slightly thickened. Pour over remaining strawberries in medium sized bowl, stir lightly until strawberries are completely thawed. Store in covered jar in refrigerator. Serve over ice cream or cake.

Desserts - Topping -  Shirley's Butter Cream Caramel Sauce Desserts - Topping - Shirley's Butter Cream Caramel Sauce

Desserts - Topping -  Shirley's Butter Cream Caramel Sauce
2 cups sugar 3/4 cup light corn syrup 1/8 teaspoon salt 1/4 cup butter 2 cups heavy cream (1 cup set aside) 1 teaspoon vanilla Combine sugar, syrup, salt, butter, and 1 cup of cream in a large heavy sauce pan. Stir constantly until mixture comes to a full boil. Gradually add remaining cream so boiling doesn't stop. Continue stirring until the temp reaches 215º, if you don't have a candy thermometer this will take about 5-7 minutes. The color of your mixture will turn a light brown, and begin to thicken. Remove from heat. Stir in vanilla extract and pour