desserts

and

dessert sauces
dessert sauces
Dessert sauce adds flavor, moisture, texture, and color to
desserts may be cooked or uncooked and is sometimes prepared
as a hard sauce with the addition of alcoholic beverages. It is
drizzled or poured atop various desserts and is also used for
plate decoration. It is used in various manners to add flavor to
and enhance the visual presentation of desserts.

Here are some of the easiest dessert sauces that you can try at
home!
dessert sauces
CHOCOLATE
SYRUP

SUPREME STRAWBERRY BLUEBERRY

TOPPINGS SAUCE
 Supreme Strawberry Topping
This homemade strawberry sauce is bursting with fresh strawberry flavor! Serve
it cold as a dessert topping over cheesecake or ice cream. Or, warm it up and
enjoy it for breakfast over pancakes or waffles. Store covered in the
refrigerator.

INGREDIENTS
1 pint of fresh strawberries, hulled and halves
⅓ cup white sugar
1 teaspoon vanilla

PROCEDURES
Combine strawberries, sugar, and vanilla in a saucepan over medium-high
heat. Cook, stirring occasionally, until the mixture sizzles and juice begins
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 the heat.

Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid
down with a potholder while you puree the mixture.

Add pureed mixture back into the remaining sauce and stir until blended.

For more information

4 servings please scan the code.

30 minutes

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 Chocolate Syrup
This is a homemade chocolate syrup recipe, and everyone says it's better than
Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
Store covered in the refrigerator.

INGREDIENTS
1 ½ cups water
1 ½ cups white sugar
1 cup cocoa powder
1 dash of salt
1 teaspoon vanilla extract

PROCEDURES
Combine water, sugar, cocoa powder, and salt together in a saucepan over
low heat; whisk constantly until the mixture thickens and begins to simmer.

Remove from heat and stir vanilla into the sauce. Serve warm or cover and
refrigerate until serving.

For more information,

15 servings please scan the code.

10 minutes

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 Blueberry Sauce
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles,
cheesecake or ice cream! Fresh or frozen blueberries work equally well.

INGREDIENTS
2 cups fresh or frozen blueberries
¼ cup water
1 cup orange juice
¾ cup white sugar
¼ cup cold water
3 tablespoons cornstarch
½ teaspoon almond extract
⅛ teaspoon ground cinnamon

PROCEDURES
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water,
orange juice, and sugar. Stir gently, and bring to a boil.n

In a cup or small bowl, mix together the cornstarch and 1/4 cup of cold
water. Gently stir the cornstarch mixture into the blueberries so as not to
mash the berries. Simmer gently until thick enough to coat the back of a
metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond
extract and cinnamon. Thin sauce with water if it is too thick for your liking

For more information,

8 servings please scan the code.

5 minutes

III
desserts
Dessert is the last course of a meal that brings the meal to an
end. Dessert is usually a sweet confection, cakes, cookies, and
fudge are all popular but it can also consist of a cheese and
fruit plate as well.

Now dessert is one of the most popular parts of a dinner party

and with the widespread use of sugar worldwide, the fruits and
honey that were considered dessert from days gone by have been
replaced by amazing confections.
desserts
PERFECT COCONUT WHITE CHOCOLATE
MACAROONS FRUIT TART

THAI SWEET STICKY HOMEMADE MANGO

MANGO RICE ICE CREAM
 Thai Sweet Sticky Mango Rice
This mango sticky rice is a wonderful and authentic-tasting Thai dessert that's
as good, if not better, than what you find in many Thai restaurants.

INGREDIENTS
2 cups water
1 ½ cups uncooked short-grain white rice
1 ½ cups coconut milk, divided
1 cup white sugar
¾ teaspoon salt, divided
1 tablespoon white sugar
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

PROCEDURES
Combine water and rice in a saucepan. Bring to a boil, cover, and reduce
heat to low. Simmer until water is absorbed, 15 to 20 minutes.

While the rice cooks, combine 1 1/2 cups coconut milk, 1 cup sugar, and 1/2
teaspoon salt in another saucepan. Bring to a boil over medium heat;
remove from the heat and set aside.

Stir cooked rice into a coconut milk mixture. Cover and allow to cool for 1
hour.

Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4
teaspoon salt, and tapioca starch in another saucepan; bring to a boil.
For more information,
4 servings please scan the code.
Place coconut rice on a serving dish and arrange mangos on top. Pour sauce
over mangos and rice. Sprinkle with sesame seeds.
1 hour and 30 minutes

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 Perfect Coconut Macaroons
After falling in love with a local bakery's coconut macaroon, Perfect to pair with
a hot cup of coffee.

INGREDIENTS
1 (14 ounces) package of sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

PROCEDURES
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with
parchment paper.

Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a
food processor until combined, about 30 seconds. Beat egg whites in a bowl
until soft peaks form. Fold coconut mixture into egg whites until just
combined—wet your hands. Roll spoonfuls of coconut mixture between
palms to golf ball-size cookies; arrange on the prepared baking sheet.

Bake cookies in the preheated oven until coconut is slightly golden and
toasted, about 15 minutes. Transfer to a wire rack to cool for 30 minutes.

Line the baking sheet with a new piece of parchment paper. Melt chocolate
For more information,
chips in the top of a double boiler over just-barely simmering water, stirring 18 servings please scan the code.
frequently and scraping down the sides with a rubber spatula to avoid
scorching. Dip half of each cookie in the chocolate and place on the
prepared baking sheet. Place in refrigerator until chocolate is set, about 15 1 hour and 20 minutes
minutes.

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 Homemade Mango Ice Cream
This is the best mango ice cream you'll ever eat!!! You can make this ice cream
a little sweeter by adding up to 1/2 cup more sugar.
Cooling the container first will help the ice cream harden faster.

INGREDIENTS
2 ½ pounds fresh mango - peeled, pitted, and chopped
½ cup white sugar
1-pint half-and-half cream
1 (14 ounces) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

PROCEDURES
Puree mango with the sugar and half-and-half in batches in a blender or food
processor.

In a gallon ice cream freezer container, mix together the mango mixture,
sweetened condensed milk, evaporated milk, and vanilla. Pour in enough
whole milk to fill the container to the fill line, about 2 cups.

Add chopped mangoes on top and let it freeze overnight.

For more information,

32 servings please scan the code.

1 hour

III
 White Chocolate Fruit Tart
It is a sugar cookie crust with a milky layer of white chocolate and cream
cheese, topped with your favorite fruit choices and a glaze! Substitute any fruit
you like for the strawberries, and any fruit juice or juice from any canned fruits
you use for the pineapple juice.

INGREDIENTS
½ cup butter 2 cups vanilla baking chips
½ cup shortening ¼ cup heavy cream
1 ½ cups white sugar 1 (8 ounce) package cream cheese
2 eggs 1 pint fresh strawberries, sliced
2 ¾ cups all-purpose flour ½ cup white sugar
2 teaspoons cream of tartar 2 tablespoons cornstarch
1 teaspoon baking soda 1 cup pineapple juice
¼ teaspoon salt 1 teaspoon lemon juice

PROCEDURES
For Crust:
Cream together butter, shortening Beat in cream cheese with an
and 1 1/2 cups sugar with electric electric mixer until creamy. Spread
mixer. Beat in eggs. In a separate on a cooled cookie crust.
bowl, stir together flour, cream of
tartar, baking soda and salt. Beat For Toppings:
flour mixture into butter mixture to Arrange sliced fruit decoratively
form a stiff dough. Press dough into overfilling. In a medium saucepan
a rectangle as large as the baking over medium heat, combine 1/2
sheet. cup sugar, cornstarch, pineapple
and lemon juices.
For more information,
Bake for 10 minutes in the preheated
oven, or until light brown. Stir and cook until sugar dissolves
15 servings please scan the code.

and mixture thickens. Pour over

For Filling: fruit. Refrigerate until serving. 40 minutes
In medium, microwave vanilla chips
and cream until chips are melted and
smooth after stirring.

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