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By
Cheri Sicard
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Recipe for Lemon Curd. Lemon curd is so versatile - use it spread on toast, muffins, biscuits or scones, as a cookie, pie or cake filling, or a thoughtful homemade gift. |
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By
Linda Matthie-Jacobs
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Recipe for Chile Honey. Serve this honey on all kinds of muffins, bagels, biscuits, pancakes, etc. The heat of the chile powder is a nice contrast to the sweet of the honey. |
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By
Cheri Sicard
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Recipe for Zabaglione, a classic Italian dessert - a thin but rich, eggy custard flavored with sweet wine. Serve over a slice of plain cake or with fresh berries. |
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By
Bessie Sicard
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Recipe for Chocolate or Vanilla Pastry Cream. Pastry cream is very versatile, use it to fill pie or tart shells, cream puffs, a Boston Cream Pie or a jelly roll cake. |
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By
Sheila Cluff
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Recipe for Spa Cuisine Carob Peanut Butter Syrup. This is a favorite dessert topping at the Oaks at Ojai and The Palms at Palm Springs spas. |
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By
Cheri Sicard
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Recipe for Milky Way Ice Cream Sundaes. Not only does this delicious dessert sauce go together in a snap, you now have an excuse to keep candy bars around the house. |
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By
Chef Mark Miller
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Recipe for Mark Miller's Huckleberry Bread Pudding. Accompany this decadent bread pudding with the maple custard sauce or just dust with powered sugar. |
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By
Culinary Institute of America
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Recipe for Blueberry Coulis. Serve this sweet French sauce with CIA’s Cheese Blintzes or use it for a unique dessert topping. |
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By
April S. Fields
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Recipe for Sugar-free, Low Carb Vanilla Custard Sauce. For a low in carb dessert use this sauce with April's Low Carb Brown Betty. |
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