Sauces

Chocolate sauce

• 1/2 cup unsweetened cocoa powder
• 1/3 cup water
• 2 tbsp. unsalted butters (cut into pieces)
• 1/8 tsp. salt
• 1/2 tsp. vanilla extract
• 1/2 cup of firmly packed dark brown sugars

Step1

In a heavy saucepan, heat water with sugar over moderate heat.

Step2

Whisk until sugar is dissolved.

Step3

Add cocoa powder and salt, and whisk mixture until smooth.

Step4

Add butter and vanilla and whisk until butter is melted.

Choc peanutbutter sauce

• 4 1/2 oz. milk chocolate - chopped
• 1 tbsp. light corn syrup
• 1 tsp. unsalted butters
• 1/8 tsp. salt
• 1/4 c. smooth peanut butter
• 1 tbsp. firmly packed light brown sugars
• 2 tbsp. water
• 1/2 c. half-and-half

Step1

In a heavy saucepan, melt butter with brown sugar and corn syrup over medium-low heat.

Step2

Whisk in peanut butter and half-and-half.

Step3

Bring mixture to a gentle simmer.

Step4

Remove from heat and whisk in chocolate and salt until smooth.

Step5

Whisk in the water and serve warm.

Pineapple Sauce:

• 1 Cup of Orange Juice
• 2 Tablespoons of Lemon Juice
• 1 Small Can Crushed Pineapple
• Pinch of Salt
• 1/2 Cup of Sugar
• 1/2 Cup of Water
• 4 Tablespoons Cornstarch
• 3/4 Stick of Butter
• 1 Large Mixing Bowl
• Saucepan
• Stove Top heated to Medium Heat
• Wooden Spoon
• Measuring Cups and Spoons
• Angel Food Cake or Pound Cake

Step1

Combine in large mixing bowl 1 cup of orange juice, 2 tablespoons of lemon juice, 1 small can of crushed pineapple, pinch of salt, and 1/3 cup of sugar. Mix well.

Step2

Mix in saucepan 1/2 cup of water and 4 tablespoons of cornstarch together. Add pineapple mixture from previous step to saucepan and bring to a boil, stirring constantly. Let simmer for about 5 minutes while continuing to stir mixture.

Step3

Remove from heat and you can serve immediately or store in refrigerator until ready to use. Do not pour onto cake until ready to serve. It will make the cake mushy.