br>For the Finest Raspberry Dessert Sauce:
Puree the berries in
erved with warm vanilla dessert sauce.
To Make Dessert Sauce:Beat the egg
nmold.
Serve with Eggnog Dessert Sauce.
Pudding may be refrigerated
Preheat oven to 350\u00b0.
In a large bowl, stir together apples and sugar.
Add dry ingredients; stir well.
In separate bowl, beat eggs, oil and vanilla.
Stir egg mixture into apple mixture, blending until thoroughly moistened.
Stir in pecans.
Pour into greased 13 x 9 x 2-inch pan.
Bake 50 minutes or until cake springs back when lightly pressed.
Serve with warm Apple Dessert Sauce.
Yields 12 to 15 servings.
Preheat oven to 350\u00b0.
Coat a 9 x 13-inch baking pan with cooking spray (canola is best). Combine all cake ingredients in a large mixing bowl. Beat until well mixed.
Pour into prepared pan. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in center of cake. Cool completely. Serve with a small scoop of low-fat frozen vanilla yogurt or spoon a little of the Fat-Free Dessert Sauce over top just before serving. Best made a day or two before serving.
Combine cranberry sauce and chocolate bits in a medium saucepan.
Melt over medium heat, whisking occasionally until smooth.
Cool.
May store in glass jar in refrigerator.
Serve over desserts, fruit, ice cream, etc.
Makes 2 cups.
Prepare the sauce:
With a whisk, whip
ven door closed. (In other recipes I have read that one
nd freeze overnight.
Invert dessert onto serving platter and remove
ater. There should be enough sauce to generously coat the mix
.
MAKE THE RAPBERRY-CASSIS SAUCE:
Combine frozen raspberries, red
or until cooked.
THE SAUCE: grate the cucumber.
Melt
ot syrup for a smooth sauce.
Cover, keep warm.
chill).
For the banana sauce, toss the banana slices with
For Adobo Cream Sauce: In mixing bowl combine mayonnaise,
Fudge sauce: Melt chocolate chips and butter
eware: you will have more sauce than the baking dish can
celery, bean sprouts, sweet soy sauce, lemon juice and water. then
Mix cherries,only 1 cup of the raspberries, sugar, and cinnamon sticks in a saucepan over medium high heat and bring to a boil, stirring until sugar dissolves.
Lower heat and let cook until cherries soften up, approximately 15 minutes.
Remove from heat, remove cinnamon sticks, and add brandy and remaining 1 cup berries.
Serve warm or at room temperature over very hard vanilla ice cream, or any other type of dessert you prefer.
o skillet and toss with sauce.