HOMEMADE STRAWBERRY SAUCE (TOPPING)
You can use fresh or frozen strawberries in this versatile strawberry topping sauce. This topping is fresh, quick, & easy and gives desserts that little something extra!
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.)
- Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
- Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
- You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
STRAWBERRY SAUCE (FOR FRENCH TOAST)
This comes from my Parish House Inn Breakfast cookbook. This is the sauce that goes with the Strawberry And Cream Cheese Stuffed French Toast
Provided by ShortieNJ
Categories Breakfast
Time 11m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- mix cornstarch and water, set aside.
- heat jam to a boil, add cornstarch mixture.
- stir constantly, bring to a boil, simmer 3 minutes.
- add lemon juice and chopped walnuts (if desired).
- spoon over french toast.
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