Enchilada Sauce

This one is from Allrecipes. I never buy enchilada sauce anymore, this is super easy. 

Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Easy Maple Syrup

This is my go to Maple Syrup recipe.  I make it about once a week. We use maple syrup in our oatmeal so we go through it really fast. This tastes way better than store bought and is so much cheaper.  You'll never go back.

2 c. sugar
1 c. water
1/2 tsp. mapeline (you can find it with the spices and extracts)

Combine all three in a pan and stir constantly over medium heat.  Bring to a boil, allow to boil about 30 seconds and remove from heat.  Store in the fridge.

Cinnamon Syrup

This recipe also come from The Sister's Cafe. This is a delicious change from regular old maple syrup.  I love this syrup and so do all of my kids. It doesn't make as much as the maple syrup recipe, but it is worth it.  

1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon.  Pour in corn syrup and water, and stir to dissolve.  Boil, stirring constantly 2-3 minutes.  Cool. Stir in evaporated milk and serve.  Refrigerate leftovers.

Cranberry Aioli Sauce

A while back, John and I ate dinner at a Restaurant in Salt Lake called the Citris Grill. It was delicious. I ordered a Ham and Havarti panini with Cranberry Aioli sauce. I had never experienced the joy that is aioli before, and I was in heaven.  I couldn't get over how wonderful it was on my sandwich. So, naturally, I had to go find a recipe. I found a similar one on the Food Network website but had to tweak it a little bit to make it just right. I actually tried it with raspberries over the summer, and that was okay, but it is better with Cranberries. The kick they give is what makes it awesome. 

• 4 egg yolks
• 8 ounces vegetable oil
• 2 ounces white vinegar
• 1 cup dried cranberries
• 1 cup fresh or frozen cranberries
• Salt and pepper
• 
  
• Place egg yolks in a blender on low speed and slowly drizzle in the vegetable oil. Blend until smooth and mixture becomes thick and airy. Add the white vinegar and blend. Add the cranberries and blend until berries incorporate into the mixture. Finish by adding salt and pepper to taste.

Blueberry Sauce

We made this to go on waffles this weekend and it was awesome.  It's not super sweet, but it is really full of blueberry flavor.  I imagine that it would be pretty easy to use this recipe with other berries, but I haven't tried it yet. I fully intend to throw raspberries in over the summer, though!

• 1/2 cup sugar
• 
  
• 1 tablespoon cornstarch
• 
  
• 1/3 cup water
• 
  
• 2 cups fresh or frozen blueberries
• 
  

In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in 

water. Add blueberries; bring to a boil over medium heat, stirring 

constantly. Boil for 1 minute, stirring occasionally. Serve warm or 

cold over French toast, pancakes or waffles.

Homemade Hot Fudge Sauce

This sauce is surprisingly thin.  But don't worry about it. It is still heavenly.   


Hot Fudge Sauce
Adapted from Silver Palate Cookbook 
Yields 2 1/2 cups


This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.
4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon  vanilla extract


Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.


Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm over ice cream.

Chocolate Sauce

Lindsay Walden
12 oz of Hershey’s chocolate bars (Use the big ones. It’s okay if you use more than 12 oz.)
¼ cup milk
10 large marshmallows
¼ cup whipping cream

Combine milk and chocolate in fondue pot on warm. Stir constantly. Add marshmallows until melted. Gradually add whipping cream.

Chocolate and Butterscotch Sauce

Lindsay Walden
¼ cup milk
6 oz butterscotch chips
6 oz semi-sweet chocolate chips
14 oz sweetened condensed milk
1 teaspoon vanilla

Combine milk and chips in fondue pot on warm. Stir until chips melt. Add sweetened condensed milk and vanilla. Stir until smooth.
Serve with pound cake, angel food cake, any fruit, or large marshmallows.

Cheese Sauce

Lindsay Walden
1 clove garlic halved
¾ cup milk
1 lb. Swiss cheese
3 tablespoons white flour
¾ cup dry white cooking wine warmed (heat 30 seconds in microwave)
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon paprika

Use Italian Bread (cut into cubes).
Rub inside of pot with garlic. Add milk and turn dial to 200˚F. Bring milk to a simmer. Combine cheese and flour in a bowl. Stir into milk constantly in a figure- 8 motion until cheese melts. Slowly stir in the wine. Turn temperature dial to warm. Sprinkle with nutmeg, pepper and paprika. Lightly stir afterwards.