Thursday, 30 May 2013

How Sweet Is That?'s Butterscotch Sauce


This is a rich and decadent butterscotch sauce that you can use for many different things.  When my children were young, their favorite use was on vanilla ice cream with bananas sliced on top.  You can use it for a drizzle for cheesecakes, over baked apples or just to sweeten up a piece of pie or cake.  Once you start putting it on a few different things, you'll be looking for ways to spread the sweetness. 



1 cup packed brown sugar
1/2 cup golden corn syrup
1/4 cup butter
2 tablespoons water
1 tablespoon vanilla
1/2 cup whipping cream


In a heavy saucepan, over medium-high heat, bring brown sugar, corn syrup, butter and water to a boil, stirring constantly.  Boil for one minute, reduce heat to medium and cook for 5 minutes.  Remove from hear and carefully stir in vanilla.  Let cool slightly.  Stir in cream.  Sauce thickens as it cools.  Store in sealable jar in the refrigerator. 
Makes 1 1/2 cups.

Tuesday, 28 May 2013

Summer Slush

This recipe was given to my by my oldest friend, about 15 years ago.  She said that she made this every year at Christmastime.  I made it for a few years at Christmas and I finally thought "why am I saving this only for Christmas? This is a truly summery treat!".  I use empty plastic ice cream containers to keep the frozen slush in.  I like to have it in the freezer year round.  It's great for children and adults alike.  I like it diluted with ginger ale, sprite or 7up.  It's equally as nice when you add a splash of rum! 


Mix, Boil and Cool -  

4 cups sugar
6 cups water

Blend Smooth -

5 ripe bananas
1 tin of frozen lemonade
2 tins of frozen orange juice
1 - 40 oz. can of pineapple juice

Mix syrup with fruit mixture and freeze.  Make 12 pints.  To serve, mix equal amounts of slush mixture with 7up, ginger ale, wink etc.



Sunday, 26 May 2013

How Sweet Is That?'s Barbecue Sauce

With barbecue season in full swing, I thought I would post a recipe for a family friendly barbecue sauce.  This is a sweet flavorful barbecue sauce, that only takes a few minutes to prepare.  It's the only barbecue sauce we used when our children were young.  Some of the store bought sauces are too spicy for the younger crowd.  Even though my children are grown, but they still like to use this sauce.  I always have a bottle in the fridge year round.  It's great for chicken nuggets too!   



2 1/2 cups ketchup
1/2 cup corn syrup
1/2 a cup packed brown sugar
2 teaspoons liquid smoke
2 teaspoons mustard
2 tablespoons molasses
1 tablespoon Worcestershire sauce


Heat all ingredients together in a saucepan.  Simmer for 5 minutes until the sugar has dissolved.  Let cool.  Store in sealed container in the refrigerator.

Makes about 3 1/2 cups. 


Saturday, 4 May 2013

How Sweet Is That?'s Layered Taco Dip

A good friend of mine gave me this recipe 27 years ago.  I remember exactly when she gave it to me because she served it at my baby shower.  My baby is now 26 years old!  I adjusted it to suit my family's taste.  I have been serving it ever since.  I hope you enjoy it!


1/8 teaspoon of garlic salt
1 - 250g (8 oz.) brick of cream cheese, softened
1/2 cup sour cream
1 large avocado, mashed
1/4 teaspoon lemon juice
1 tomato, finely chopped
1 - 127ml (4 oz.) can green chilies
5 slices bacon, cooked crisp and diced
3 - 4 green onions, chopped
1/4 cup ripe olives, sliced
1/4 cup stuffed green olives, sliced
1 - 215ml (8 oz.) bottle taco sauce, mild, medium or hot
1 cup grated cheddar cheese



Combine first three ingredients and use as first layer in a 9" glass pie plate.  Combine the next four ingredients for the second layer.  Sprinkle on bacon, green onion and olives.  Spread taco sauce over all and sprinkle with cheddar cheese.  Serve cold with taco chips. 

Serves 8 to 10.