Archive for the ‘sauce’ Category

Lemon Curd

Hello sunshine! 

 When we first got married, my husband wasn’t too keen on drinking water. Since I wasn’t too keen on buying gallons of sugary drinks, I took it upon myself to make homemade ones. I figured at least I wouldn’t be bringing home lots of plastic bottles, even if I wasn’t saving him from a sugar overload. 

So I asked my aunt to buy cases of lemons for me every now and then, to turn into lemonade. She gets things super cheap from stores around where she lives. 

Fast forward to now and I no longer need to make gallons of drinks. Occasionally, sure, but not habitually. 

So yesterday I see my aunt and she hands me a bag of lemons. Maybe it was just in memory of what she used to hand me? I don’t know but at any rate, these were discounted ones and they need used as soon as humanly possible. So far I’ve used four of them in this spoon-lickin’ goodness.   

Lemon Curd

Zest of 3-4 lemons (depending on their size), finely chopped

3/4 cup fresh lemon juice

1 cup sugar 

5 large eggs

Pinch salt

1 stick butter 

Place everything except butter in a double boiler. I just use a glass bowl set over a sauce pot with a bit of water in the pot. 

Heat water and keep at a simmer while you whisk the lemon mixture. Cook and stir until thick, about 10-15 minutes. Remove from heat and stir in the butter. Chill and serve however you like. I love it on toast or with vanilla yogurt. Tho if I’m being totally honest, a lot gets eaten straight from the jar with a spoon. 

Yield: about 2 1/2 cups 


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I realize that is a very strange recipe title. Got any better ideas?

So last night you made a delicious chicken dish. Or perhaps it was a roast or ribs. Every last bit got inhaled and you are left with all those pan juices. 


Pour them into a jar or cup and refrigerate them. The fat will harden. 


The next day for lunch, thicken up those juices and serve them over rice, potatoes, noodles (my fave) or whatever you want. Veggies are good too. Using leftovers is great or cook up something fresh to pour your sauce on. 

This is essentially a gravy, tho not necessarily a typically flavored one when you use BBQ rib or honey baked chicken sauce.

Saucy Lunch

1 – 2 T fat from juices (or other fat if you prefer)

2 T flour

1 cup pan juices

Water, optional 

Heat fat in sauce pan. Whisk in flour. Slowly add juices while whisking quickly. Cook until thick, stirring constantly. If you think the sauce is a little rich or thick, add a few tablespoons of water. 

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I made this sauce this morning in preparation for supper. Then I made pizza for lunch and was inspired to make a pizza using the little bit of pork left from supper last night and this BBQ sauce as a base. Yum. 

This is a deliciously robust BBQ sauce. Along with pizza, it is delightful on top of meatloaf. Tonight we are trying it on ribs. 

Molasses BBQ Sauce

1 1/4 cup ketchup

1 cup molasses

1/4 cup water or tomato juice 

1/4 cup chopped onion

2 T lemon juice

1 T Worcestershire sauce

1 T garlic powder

1/2 t black pepper

1/4 t cayenne pepper

Purée everything. Simmer 30 minutes or until thick. It will thicken more as it cools. 

Yield: a generous two cups

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I have an aunt who often brings this sauce to family gatherings. We dump it on top of a variety of desserts. Ice cream and angel food cake are my personal favorites.


But this morning we ate it on pancakes with yogurt. This sauce is chock full of flavor. And it’s very easy to make.


Black raspberries make the prettiest sauce but red will do if that’s what you have. And as for the sweetener, you choose how much based on how sweet your juice is and whether or not your fruit is sweetened.


Chilled Berry Sauce

Adapted from Simply in Season

1 cup grape juice
3-5 T sugar or maple syrup
2 1/2 T cornstarch
1 quart frozen strawberries
1 pint frozen raspberries
1/2 t vanilla

Cook the grape juice, sweetener, and cornstarch until bubbling and thick. Remove from heat. Pour over top of the still-frozen berries. Refrigerate until cool and thick. Eat in top of everything.

Yield: about 5 cups

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The kids and I had this for supper this evening:


Brad happened to be gone so I just cooked up a bunch of veggies from the garden and served some cheese along side. The meal was delicious (thought I) but I knew that the kids would not be thrilled.

So I made a cake for dessert. I wanted to use the last of the strawberries in an extravagant fashion and we were not disappointed.


I cut this recipe out of the Lancaster Farming paper. It’s a weekly newspaper full of things that farmers like to read…ads for tractors and equipment and articles about anything concerning agriculture. There is a section for the cooks in the family, too: recipes and a food question/answer part. I always look forward to that section, especially this month. June is dairy month and lots of people submit their favorite dairy recipes.

Anyway, I cut this cake recipe out two weeks ago and figured it would make the perfect base for strawberries. With all of that butter, sugar, and cream cheese, it sure was extravagant! And it was a good way to use up a bit of the cream cheese I made a few weeks ago.

From the words of Joy, the recipe contributor, “This is the pound cake that tastes like the kind “grandma” use to make!”


Cold Oven Pound Cake

Adapted from Joy Timmons’ recipe in The Lancaster Farming, June 2013

Note: I made one third of a batch of this and got a small cake out of it. I didn’t want a large loaf.

3 sticks butter

3 cups sugar

8 oz cream cheese

6 eggs

1 t vanilla extract

3 cups unbleached flour

Cream the butter, sugar, and cream cheese until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and then the flour. Pour into two parchment-lined loaf pans (I used 4 x 8-inchers). Slide the cakes into a COLD oven and set the temp for 300 degrees F. Set the timer for 1 hour and 20 minutes. Check the cakes. You may need to give them a little more time. They should be golden brown around the edges and a toothpick should come out clean. Remove them from the pans when they are finished baking and cool on a wire rack.

Yield: 2 loaf cakes


Crushed Strawberries

This recipes hails from the Mennonite Community Cookbook. It originally called for 1 full cup of sugar. I figured if I put all of that in, I might as well just spread jam on my cake!

2 cups well crushed fresh strawberries

1/4 cup sugar

Stir to dissolve sugar. Refrigerate a few hours to chill thoroughly. Serve over ice cream, cake, or breakfast carbs of your choice.

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I know there are a million macaroni and cheese recipes out there but I thought I’d share mine. I suppose I should say it’s adapted from somewhere but really, macaroni and cheese is about as adaptable as it gets so everyone has their particular little twist. This just happens to be mine.


We eat it with stewed tomatoes and green beans…a classic childhood meal of my family and I’m glad Brad has taken to the tomatoes. The two are a delicious pair. Um, the macaroni and tomatoes, that is. Not Brad and tomatoes.


Macaroni and Cheese

9 oz (a generous 2 cups) uncooked macaroni

3 T butter

4 1/2 T flour

2 1/4 c milk*

1/2 t salt

1/2 t pepper

9 oz (a generous 2 cups) shredded cheese (I like sharp cheddar and co-jack)

Cook the macaroni in boiling water until al dente (I don’t bother salting the water since this is a salty dish anyway).

Meanwhile, melt the butter in a sauce pan. Whisk in the flour and then while continuously whisking, slowly pour in the milk. Keep whisking until smooth. Add the salt and pepper and stir until it’s thick and bubbly. Turn off the heat and stir in the cheese.

When macaroni is done, drain it and then mix it with the cheese sauce. Pour into a 7 x 11 inch baking dish. Bake at 350 til bubbly and a bit brown on top, about 25 minutes. Serve immediately with stewed tomatoes.

Serves: 6


Stewed Tomatoes

1 quart canned tomato chunks

2 T cornstarch

2 t honey

1/2 t salt (if tomatoes are unsalted)

Mix everything together in a sauce pot. Bring to a boil, stirring often. Remove from heat and serve.

Yield: 1 quart

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Well, I did so much baking last week that I don’t have much in the way of kitchen duty for the beginning of this week at least. I love  family get-togethers! I hope you all have a wonderful Christmas!

Monday: Christmas with my family…I’m providing assorted desserts

Tuesday: Christmas with Brad’s family…I’m providing cupcakes and mashed potatoes

Wednesday: Sauteed Chicken Breast, Peanuty Noodles, Green Beans

Thursday: Beef Veggie Soup

Friday: Burrito Bake, Green Beans

Saturday: Venison Steaks, Stuffed Potato Skins, Broccoli

Sunday: Negotiable

And now, a delicious breakfast recipe, in case you don’t yet have any ideas for Christmas morning!

I made this yesterday morning for breakfast. I figured we’d be eating pretty heavy on Christmas day so we’ll have something light first thing that morning.

This is not a light dish. I typically eat about 3 pieces of French toast but I can only eat one of these “sandwiches”. The cream cheese really fills you up. We love it, though. With good homemade fruit sauces, it really is quite delectable.


The strawberry sauce recipe I have here is my very, very favorite. Seriously. It makes a great topping for pancake, waffles, French toast, and desserts as well. It’s especially tasty on angel food cake.


Stuffed French Toast

bread (we prefer the cheap bought stuff for French toast!)

cream cheese, softened

fruit sauce/pie filling of your choice



toppings of choice

First make your egg/milk mixture. I  usually do about equal volumes of eggs and milk. I don’t know if that’s proper for French toast but it’s how I do it.

Then, spread one side of each piece of bread with cream cheese and put a dollop of fruit filling in the center of one piece. Spread it out and then lay another piece of bread on top, cream cheese side down this time.


Dip the “sandwiches” in the egg mixture. Make sure both sides are coated in egg. Fry in butter on a medium-hot skillet until golden brown. Top with maple syrup, more fruit, yogurt, pudding, etc.


Strawberry Sauce

adapted from my mom’s recipe…which actually comes from my grandma, I think

1 quart canned strawberries*

3 T sugar

3 – 4 T clear gel

pinch salt

1 quart sliced frozen strawberries, partially thawed

Drain the canned berries really well. (I then feed the berries to the chickens since they don’t have much flavor any more). In a sauce pan, combine the strawberry juice, sugar, clear gel, and salt. Bring to a boil, stirring constantly. Cook a minute or so to make sure it’s thickened. Pour this thick juice over the frozen strawberries. Chill. Eat. Mmmm.

*I use 1/2 cup sugar in each quart of strawberries I can. I also put 2 T in each quart that I freeze. If you are using unsweetened berries, you might want to adjust the sugar accordingly.

Yield: 5 to 6 cups sauce

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