Sweet Barbecue Sauce

      

From the kitchen of One Perfect Bite...One of the lovelier aspects of summer are those informal family picnics and barbecues that bring young and old together in a stress-free environment that everyone can enjoy. I always want the food for these occasions to be first rate, but I don't want to spend hours preparing it. In my lexicon fussing is a winter affair and I prefer to reserve the difficult and impressive meals for our winter get-togethers. Our family picnic and barbecue meal are simple and while there are generally lots of salads and side dishes, I try to serve just one main dish. That can require some finessing. The youngest at our table does not like spicy foods, so a barbecue necessitates at least two kinds of sauce to keep everyone happy. I found the recipe for this sweet barbecue sauce in Food and Wine magazine and it really is a perfect sauce for small children or adults who do not care for heat. The sauce, which is made from readily available ingredients, can be ready to use for basting in about an hour and it will keep for several days if refrigerated. If you like sweet sauces I think you'll love this one. Here is how this very simple sauce is made.

Sweet Barbecue Sauce...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
2 tablespoons vegetable oil
1 large onion, thinly sliced
Salt
2 tablespoons unsalted butter
1 cup ketchup
1/2 cup dark brown sugar
1/2 cup apple juice
3 tablespoons fresh lemon juice
2 tablespoons chopped peeled fresh ginger
2 tablespoons unsulfured molasses

Directions:
Heat oil in a large skillet. Add onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add butter and melt. Add ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

One Year Ago Today: Sticky Chicken

Two years Ago Today: Sloppy Joes

Three years Ago Today: Hawaiian Banana Bread

Four Years Ago Today: Morning Glory Petal Bread

Frugal Foodie Friday - Glazed Sweet and Spicy Meatballs

From the kitchen of One Perfect Bite...These meatballs were originally featured as an appetizer in Better Homes and Gardens magazine. Over time, at least in my kitchen, they have morphed into a main course that works really well for a family dinner, especially when there are children at the table. The meatballs are glazed with a sauce that is both sweet and hot. The sweetness comes from a reduction of apple juice and brown sugar, while the heat, which you can regulate, comes from a sparing use of cayenne pepper. While this dish is inexpensive to prepare, the ingredients needed to make it were too costly for it to be included in our SNAP challenge menus. It is, nonetheless, a bargain meal, so I wanted to include it as a Frugal Friday feature. We are well past the stage where apple juice is stocked in our fridge, but because I use it in my cooking, I do keep juice concentrate in the freezer and measure out the quantity I need to reconstitute for the recipe at hand. It helps control costs and waste and assures I'll always have the juice when I need it. The meatballs are wonderful and should the sweet glaze not be to your liking, they lend themselves to a variety of other sauces. You can have this dish on the table in 30 minutes. I serve it with rice or noodles and a small green salad. I hope you'll give this recipe a try. Here is how the Sweet and Spicy Meatballs are made.

Glazed Sweet and Spicy Meatballs...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
Meatballs
1 egg
1/4 cup milk
2 slices white or whole-wheat bread, torn
1 pound 85% lean ground beef
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
Apple Glaze
1 cup apple juice or pear nectar
1/4 cup reduced-sodium soy sauce
2 to 3 tablespoons packed brown sugar
1-1/2 teaspoons cornstarch
1 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
6 green onions, chopped

Directions:
1) For Spicy Meatballs: Whisk egg and milk together in a large bowl. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly with hands or wooden spoon. Shape beef mixture into 24 meal-size or 48 appetizer-size meatballs.
2) Heat oil in a 12-inch skillet set over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a dish; cover to keep warm. Drain fat from skillet and wipe it out.
3) For Apple Glaze: Combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl. Pour into skillet in which meatballs were browned. Cook, stirring, until mixture thickens and bubbles. Cook at full boil for about 2 minutes, or until syrupy bubbles form on the surface. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish. Top with green onions. Serve with rice or noodles. Yield: 12 appetizer or 6 dinner servings.









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Three Years Ago Today: Morning Glory Muffins

Treacle Tart

From the kitchen of One Perfect Bite...Many of my Christmas memories are associated with friends and the holiday foods they favored and shared with me. At this time of year, I make as many of those dishes as I can, and while I have never grown to like it, I continue to make Lily's treacle tart because it comes served with warm and lovely memories. For those who have never tried the tart, it's a traditional English pie, much loved by Harry Potter and the gang at Hogwarts, that's baked with a thick filling of bread crumbs, lemon juice and golden syrup. Golden syrup, which is also called light treacle, is the color of honey and tastes like sugar that's cooked to a medium caramel stage. While it pours like corn syrup, any similarity between the two syrups stops there.  Corn syrup, while sweet, has almost no flavor, so the two can't be used interchangeably.  I think treacle tart is an acquired taste for those born outside the United Kingdom. The filling is intensely sweet and while it is a favorite dessert across the pond, it does take some getting use to. Lily loved it and insisted it helped balance her tart tongue. I loved Lil and make this every Christmas in her memory. Who knows, one of these days I may even grow to like it. Here's how the tart is made.

Treacle Tart...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
1-1/2 cups flour
8 tablespoons unsalted butter, cubed and chilled, divided use
1/2 teaspoon kosher salt, divided use
1 cup Lyle's golden syrup or molasses
6 tablespoons bread crumbs
3 tablespoons heavy cream
1 egg, lightly beaten
Zest of 1 lemon
Whipped cream, for serving

Directions:
1. To make pastry shell: Place flour, 6 tablespoons butter, and 1/4 teaspoon salt in a bowl. Rub flour and butter together until pea-size crumbles form. Add 1/4 cup ice-cold water and stir until dough forms. Transfer to a work surface and form into a flat disk. Wrap in plastic wrap and chill for 1 hour.
2) To make filling: Meanwhile, heat syrup in a 2-quart saucepan over medium heat until loose. Remove from heat and stir in reserved 2 tablespoons butter, 1/4 teaspoon salt, bread crumbs, cream, egg, and zest. Set filling aside.
3) Heat oven to 375 degrees F. Using a rolling pin, roll dough into an 11″ circle and transfer to a 9-inch fluted tart pan with a removable bottom. Trim excess dough and chill shell for 30 minutes. Prick bottom with a fork and cover with a sheet of parchment paper. Fill with dried beans and bake until crust is set, about 20 minutes. Remove paper and beans and bake until light brown, about 10 minutes. Pour filling into tart shell and bake until filling is just set, about 30 minutes. Yield: 8 servings.

One Year Ago Today: Peppermint Bark

Two Years Ago Today: Broccoli and Cheddar Cheese Soup

Three Years Ago Today: Meatball Sub with Homemade Sicilian Sausage

Orange Spiced Cashews

From the kitchen of One Perfect Bite...As we move toward the holidays, I like to stock the pantry with a supply of spiced nuts to serve with drinks or add some balance to a cheese tray. For years, I made a variation of the Union Square Cafe's bar nuts, and while I still love those fiery, yet sweet, morsels, I wanted to try something new this year. A quick search of my favorite food sites unearthed the orange spiced cashews that I'm featuring today. The recipe was develop for Martha Stewart Living, and once I saw it, I knew I had to give it a try. The recipe is simple to make and the spiced cashews are delicious. With that said, I have a caution to share with you. I strongly advise that creative impulses be contained, at least the first time you make these nuts. Too much orange zest will spoil them. Please don't ask how I know that. If you follow the recipe as it is written, I think you'll be delighted with the results. While I'll continue to make the Union Square version, I'll also make these available for folks who find the old standard too hot for their palates. If you are looking for something different to serve your guests, I hope you'll give this recipe a try. The cashews are delicious and I think you'll love them. Here's how they are made.

Orange Spiced Cashews...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
2-1/2 cups whole cashews
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1-1/2 teaspoons finely grated orange zest
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of cayenne pepper

Directions:
1) Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. In a medium bowl, mix cashews with corn syrup until evenly coated. Set aside.
2) In a small bowl, combine salt, zest, ginger, coriander, cumin, and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to one of the prepared baking sheets; spread in a single layer, separating nuts.
3) Bake until the nuts are golden and the syrup is bubbling, about 15 minutes. Immediately transfer nuts to the other baking sheet. Separate cashews with a fork and let cool. Yield: 2-1/2 cups.

One Year Ago Today: Honey Muffins

Two Years Ago Today: Candied Walnuts

Three Years Ago Today: Pumpkin and Goat Cheese Lasagna

Mock Fried Ice Cream

From the kitchen of One Perfect Bite...Serendipity. I love the word and the happy accidents that it defines. I've had more than my share of kitchen disasters, but they are outnumbered by mishaps that end happily and lead to something new or absolutely delicious. My recipe tonight is the result of a serendipitous kitchen mishap. Several years ago, I had planned to make a Nordic-type cookie. As I set to work, I had a vague recollection of the ingredients I'd need, but drew a blank when it came to their assembly. A search for the recipe was neither quick nor successful, but I was stubbornly determined to use the ingredients I'd set out and decided to create something new. For some reason, candy came to mind and I started to make an oatmeal brittle. I experimented a bit to get the proportions right, but within the hour I had an oatmeal brittle that was really tasty. There was, however, a problem. What do you do with oatmeal brittle? It may be delicious, but it doesn't exactly scream "eat me". I decided to break it into coarse crumbs and use it as a topping. I had some ice cream in the freezer and quickly shaped it into balls that I rolled in the brittle crumbs. I called the Silver Fox into the kitchen for a consultation and taste test. I was still actively participating in recipe contests at that time and he was my best and most honest critic. He was also use to being called into the kitchen at all hours of the day and night. He had several spoonfuls before opining that it tasted like fried ice cream to him. That's basically how oatmeal brittle morphed into mock fried ice cream.

This is one of those stupid-simple recipes that somehow manages to produce a dish that can make your socks go up and down. It is made from readily available ingredients and it will take less than 30 minutes of your time to complete. Not much can go wrong here if you keep your eye on the oatmeal as it cooks. It takes a while to brown, but once it does you have to watch it carefully. It can go from golden to black in seconds and if it goes too dark or starts to smoke, you'll have to throw it out. I do hope you'll give this recipe a try. It is perfect to serve at this time of year, and, yes, it really tastes like fried ice cream. If you'd like to add a more Mexican touch to it, feel free to add some cinnamon to the mix. Here's how the mock fried ice cream is made.

Mock Fried Ice Cream...from the kitchen of One Perfect Bite

Ingredients:
1 quart vanilla (preferably French vanilla) ice cream
8 tablespoons (1 4-oz. stick) unsalted butter
1/4 cup light or golden brown sugar
2 cups uncooked old fashioned oatmeal
1/4 teaspoon salt
1/4 cup light corn syrup

Directions:
1) Scoop ice cream into six balls. Place on a cookie sheet and freeze again until solid.
2) Melt butter in a large nonstick skillet. Stir in sugar and cook until mixture begins to bubble. Add oatmeal and salt; cook, stirring, over medium heat for ten minutes or until oatmeal is a deep golden brown. Remove from heat. Stir in corn syrup. Rinse a cookie sheet with cold water; shake off excess water but do not dry pan. Scrape oat mixture onto pan and smooth into a thin layer with a wooden spoon. Allow to cool. Break into coarse crumbs and put in a 1-gallon zip lock bag.
3) When ready to serve, add ice cream balls, one at a time, to bag and shake to coat with oatmeal topping. Transfer to dessert plates or bowls. Garnish with mint if desired. Yield: 6 servings.

One Year Ago Today: Hannah Glasse and Mrs. Beeton - Excellent Rolls and Shropshire Shrewsberry Cakes

Two Years Ago Today: Cinnamon Swirl Coffee Bread

Three Years Ago Today: Onion-Parmesan Focaccia with Tomatoes

Ripe Peach and Cherry Galette for Roger Detering

From the kitchen of One Perfect Bite...Roger's orchard usually comes to life when the peaches ripen. Families weave and bob through the trees, gathering fruit for winter storage and when their buckets are full and dutifully weighed, the children are allowed to escape for one last scavenge of the blueberry bushes. It's a bit different this year. Things that once moved at a mazurka pace have slowed to a waltz, and the place, which normally buzzes with conversations in languages that span four or five countries, is strangely quiet. Roger and his wife, Sharon, both died this year and the farm seems to sense their absence. I guess it's fair to say, that there are some shoes that are just too difficult to fill. I wrote about Roger and Detering Orchards several years ago. If you have time that post can be found here. It will help you understand why this quiet constant man was held in such high regard by his community and people who knew him. If the way we are laid to rest is a measure of our worth, Roger was a wealthy man and his life bore fruit far sweeter than his trees. Roger was buried on a sleepy summer day and his memorial service was attended by 500 of the 3500 people in his town. Among the mourners were Old Order Mennonite women and members of a motorcycle club dressed in full leather gear. Those courageous enough to brave the microphone and speak before the crowd lent credence to a life that was marked by love and the human fruits he bore. Roger was a one man WPA and employed most of Harrisburg's teenagers at one time or another. And, according to his son, it wasn't just the kids. “He kept a lot of people around even though it wasn’t a benefit to the business.” Roger understood they needed the dignity of work and he was happy to carry them. Neighbors never paid for fruit and better than half the people at the service had received free fruit and vegetables when times were tough. Despite all this, he was a successful businessman and understood the value of money. He just put it in a different perspective than most. He gave generously to his alma mater, Oregon State, and faithfully supported youth scholarship programs. Roger never recovered from his wife Sharon's death last summer, and it really weighed him down. One of his daughter's described her mother's death as a frost too cold for him to bear. His own passing was mercifully quick. He died of a heart attack, just a quarter mile from the house where he was raised, but "the lives he touched are reminders that you don't have to travel far to make a difference in the world."

We were at the orchard this weekend and I came away with ripe cherries, near perfect peaches and some lovely memories. I thought this galette, which is based on a recipe from Baking with Julia, would be a perfect way to use them. A galette is nothing more than a free-form pie and they are very easy to make, if you remember to keep your pastry cold. This is simple, lovely and quite delicious. I hope you will give it a try. Here's the recipe.

Ripe Peach and Cherry Galette...from the kitchen of One Perfect Bite Inspired by Baking with Julia

Ingredients:
3 tablespoons sour cream
1/2 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoons salt
7 tablespoons cold unsalted butter, cut into small pieces
Filling:
2 cups sliced ripe peaches (peeled and pitted)
1 cup sweet cherry halves (pitted)
2 tablespoons cherry jam
2 tablespoons graham cracker crumbs
1 tablespoon granulated sugar
1 tablespoon cold unsalted butter
water for brushing
1/2 tablespoon turbinado sugar

Directions:
1) To make the dough: Mix sour cream with water and set aside. Combine flour, cornmeal, sugar, and salt in a large mixing bowl. Cut in butter until it looks like coarse sand. Add sour cream water mixture, 1 tablespoon at a time, and toss with a fork. Only add what you need to get the dough to come together. Bring dough together and separate into two balls. Flatten into discs and save each in plastic wrap. Chill for 3 hours or up to 2 days.
2) To prepare galette: Preheat oven to 400 degrees F. Cover a 16-inch pizza pan with parchment paper. Roll out dough to 13-inch circle, using a generous amount of flour to prevent sticking. Transfer dough to parchment covered pizza pan. Spread jam in a 9-inch circle in center of dough. This is the are that will contain the filling. Sprinkle with graham cracker crumbs. Arrange fruit over jam and crumbs, leaving a 4-inch rim. Sprinkle granulated sugar over fruit and dot with thin slices of butter. Pleat margins by folding sections toward center of galette. Each fold will create a new corner that should be folded to partially cover fruit. Brush dough lightly with water and sprinkle turbinado sugar over crust. Bake for 35-40 minutes, or until pastry is golden and fruit is tender and  bubbling. Remove from the oven and cool for 10 minutes before serving. Best eaten as soon as possible. Yield: 1 9-inch galette.


Photo courtesy of Spatulas, Corkscrews and Suitcases.

One Year Ago Today: Corn Salad with Tomatoes and Feta Cheese

Two Years Ago Today: Asian-Style Chicken and Water Chestnut Rissoles

Three Years Ago Today: Grilled Tomato Sandwich with Blue Cheese Spread

Lemon-Glazed Blueberry Bread

From the kitchen of One Perfect Bite...This is a lovely summer cake and it is a delight to make when blueberries are in season and at the peak of flavor. This recipe pairs the berries with lemon and the tart-sweet combination is further enhanced with an intense lemon glaze that makes the cake truly memorable. This is really easy to make, but whenever I bake it, I end up with a flat-topped loaf that's lacks visual appeal. I like this cake well enough to work around its shortcomings, so, I perform a little plastic surgery before I serve it. My first incision splits the cake in half lengthwise. Then it's cut crosswise into serving size cubes. No one, save for those who read this post or watched the surgery being performed, is any the wiser. The rest of the world thinks this is the way the cake was meant to appear, and I'd like to keep my manipulation of it, our little secret. Mums the word, right? I hope you'll give this recipe a try. I know that once you taste it, the the cake will become a summer favorite that you'll bake year after year. Here's the recipe.


Lemon-Glazed Blueberry Bread...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
1 stick unsalted butter + more for pans
2 cups all-purpose flour + plus more for pans
1-1/2 cups sugar
1 tablespoon finely grated lemon zest + 1/2 cup + 2 tablespoons fresh lemon juice (from 4 lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Salt
2 large eggs
6 ounces blueberries (1-1/4 cups)

Directions:
1) Preheat oven to 350 degrees F. Butter one 9 x 5 x 3-inch loaf pan. Dust with flour and tap out excess.
2) Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
3) Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
4) Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
5) Scrape batter into prepared pan. Bake until a toothpick inserted into the center of loaf comes out clean, about 55 minutes.
6) Transfer pan to awire rack, and brush tops of cake with lemon syrup. Let stand for 15 minutes. Turn out cake from pans, and brush all over with remaining syrup. Let cool completely on wire racks. Yield: 8 to 10 servings.

One Year Ago Today: Milk Chocolate Bundt Cake

Two Years Ago Today: Watermelon Smoothie

Three Years Ago Today: Orange Phoenix Chicken with Grilled Bok Choy

Sweet Berry Wine Sauce

From the kitchen of One Perfect Bite...I keep this lovely sauce in my refrigerator during the summer months. I think of it as a secret weapon and use it to turn the simplest of desserts into something really special. I keep a supply of vanilla ice cream in the freezer, and when it's topped with this gorgeous sauce I know I have a treat that can be served to unexpected guests without fuss or bother. It's very easy to make and, despite its simplicity, it has been well-received ever since its publication in Light and Tasty Magazine. I hope you'll give this sauce a try. I'm really proud of it. Here's the recipe.

Sweet Berry Wine Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup water
1/2 to 1 cup sugar
2 cups frozen unsweetened mixed berries
1/2 cup port wine or grape juice
Optional garnish:
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/2 cup fresh blueberries

Directions:
Bring water and sugar to a boil. Add frozen berries and wine or juice; return to a boil. Reduce heat, simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Return juice to pan. Bring to a boil; reduce heat and simmer until mixture is reduced to 3/4 cup. Cool to room temperature. If using, stir fresh berries into sauce just before serving. Chill.






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Two Years Ago Today: Blackberry Sherbet







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Salted Caramel Sauce - The Amateur Gourmet
Strawberry Dessert Sauce - Drick's Rambling Cafe
Easy Microwave Mixed Berry Sauce - Baking Bites
How to Make Your Own Blueberry Syrup - Simple Bites
Rhubarb Syrup - Closet Cooking
Peach Sauce with Nutmeg - Smitten Kitchen
Strawberry Sauce - Our Best Bites
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Luscious Lemon Sauce

From the kitchen of One Perfect Bite...I'm really fond of this sauce and always try to keep a jar of it in the refrigerator. I can't imagine having gingerbread without it and, because lemon is my chocolate, I generally put it on ice cream and bread pudding as well. It has the velvety texture and flavor of a good lemon curd, but it flows with the easy grace of a well-made chocolate sauce. This is really easy to make and I'm featuring it here because I think any serious collection of recipes should include a great lemon sauce. This is a great, if simple sauce. It keeps for up to a month in the refrigerator. That being said, it is still best served warm. You can warm the sauce in the microwave or in a pot of barely simmering water. Here's the recipe.

Luscious Lemon Sauce...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
1 large egg - very well beaten
1/4 cup cold water
juice of 1 lemon - approximately 3 tablespoons
finely grated peel of half a lemon
3/4 cup sugar
1/2 cup butter

Directions:
In a small saucepan, whisk beaten egg, water, lemon juice and peel until well blended. Place pan on medium heat and whisk in sugar. Add butter and cook, stirring constantly, until butter is melted and sauce comes to a full boil. Remove from heat, cool slightly and serve warm. Yield: 1-1/2 cups.

You might also enjoy these recipe:
Chocolate Sauce - The Galley Gourmet
Killer Chocolate Sauce - Bon Appetit Hon
Chocolate and Salted Caramel Sauces - It's a Big Cookie, Dude
Dulce De Leche - Being Susie Homemaker
Hot Fudge Sauce - In Flora's Kitchen
Mocha Hot Fudge Sauce - Joy the Baker
Chocolate and Butterscotch Sauces - H.O.G. Food Blog
Ridiculously Easy Butterscotch Sauce - Smitten Kitchen
Vanilla Sauce - Southern Food
Caramel Sauce - Buttercream Barbie

Hot Fudge Sauce

From the kitchen of One Perfect Bite...This simple recipe was adapted from one created in the test kitchens of the Hershey Chocolate Company. It came my way as the result of some volunteer activity I was involved in a few years ago. The adaption was develop for a fundraiser, specifically an ice cream social, to which the immediate world had been invited. It was expected to be a huge affair and to assist in cost containment, twenty women were each asked to make a triple batch of the hot fudge sauce featured here today. The plan, of course, was an attempt at quality control and mess containment and it worked pretty well. On the appointed afternoon, approximately 60 quarts of sauce were reheated and served with hot fudge sundaes and banana splits. Despite a volume of hot fudge the size of a rogue wave, the organizers of the event ran shy and had to make a frantic scramble to find enough commercial syrup to assure everyone would get what they paid for. Sticking with my nautical allusions, I can tell you they raised a boat load of cash that day and those of us who made the sauce inherited a nice recipe to keep our dessert collections afloat. I promise you the sauce is better than my humor and I hope you will try it. I also hope you will put your own mark on the recipe. I use a top quality cocoa powder and hazelnut extract when I make this for my family, but bittersweet chocolate and almond extract would also work well. The sauce is best served warm and it will keep for up to a month in the refrigerator. Here's the recipe.

Hot Fudge Sauce...from the kitchen of One Perfect Bite inspired by Hershey Kitchen

Ingredients:
1-1/2 cups granulated sugar
1/2 cup golden or light brown sugar, packed
3/4 cup dark, unsweetened cocoa
1/4 cup all-purpose flour
1/2 teaspoon salt
1-3/4 cup light cream or half-and-half
1 cup water
2 tablespoons butter
2 teaspoons vanilla extract

Directions:
Combine sugar, cocoa, flour, and salt in saucepan. Add cream, water, and butter. Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in vanilla. Yield: 3-1/2 cups.

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Salted Caramel Sauce - The Amateur Gourmet
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Quick Bread Round-Up

From the kitchen of One Perfect Bite...The gifts I've made for our neighbors this Christmas are simple baskets that include a small bread board, a jar of cranberry conserves and two loaves of quick bread, one sweet, the other savory. I've made a lot of bread this year and I had to puzzle what my choices for gifting would be. I could have used any of the recipes that appear in today's round-up, but I finally decided to make a seasonally colorful French olive bread and streusel topped pumpkin and pecan bread that I particularly enjoy. I've found that quick breads make wonderful token gifts for the holidays. They are easy to put together and they are always appreciated. There is a good deal of truth in that old saw, "Nothing says lovin' like something from the oven." So, if you still have gifts outstanding, may I suggest that you fire up the oven and have a go at one of the recipes that appear below.




Olive Bread















Hawaiian Banana Bread










Lemon Poppyseed Bread













Date and Hazelnut Bread












Coconut Bubble Bread











Double Chocolate Zucchini Bread










Pumpkin Apple Bread












Strawberry Tea Bread











Pumpkin Pecan Bread with Streusel Topping











Toasted Coconut Bread