Strawberries In Orange Butterscotch Sauce Recipes

BRANDY BUTTERSCOTCH SAUCE

Steps:

• Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
• Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
• This Sauce will last for 3-4 months in the fridge.

STRAWBERRY ORANGE SAUCE

Steps:

• In a small saucepan, heat the liqueur and orange juice over medium heat.
• Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
• Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
• Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
• Cinnamon Blueberry Sauce
• Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
• Nutrition information
• (Per serving)
• Calories: 33
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugars: 5g
• Protein: 0g
• Calcium: 11mg
• Potassium: 102mg
• Dietary Exchanges
• 1/2 fruit
• Nutrition information (CINNAMON BLUEBERRY SAUCE)
• (Per serving)
• Calories: 45
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 8g
• Protein: 1g
• Calcium: 6mg
• Potassium: 58mg
• Dietary Exchanges
• 1 fruit

STRAWBERRIES IN BUTTERSCOTCH SAUCE

Steps:

• Wash and hull strawberries and keep to one side.
• ---------Sauce-----------.
• Heat sugar and syrup over a low heat, stirring occasionally, until the sugar has dissolved.
• Cook a further 5 minutes.
• Remove from heat and stir in cream and essence.
• Beat for 2 minutes until the sauce is smooth and glossy.
• Serve the strawberries with the sauce, hot or cold.

OLD-FASHIONED BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan combine sugar, syrup, and butter.
• Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes.
• In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce.
• Pour into jars, cover, and refrigerate.
• Place jar in a pan of warm water to reheat.

STRAWBERRIES IN COINTREAU

Steps:

• Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
• Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
• To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.