Homemade Ice Cream Toppings

Today I tried two recipes for homemade ice cream toppings. Yum!! I'm thinking these would make some nice gifts for teachers, neighbours and maybe even the bus driver!

Caramel Sauce

• 3/4 cup butter
• 1 1/2 cups firmly packed brown sugar
• 2 tbsp water
• 1/4 tsp salt
• 3/4 cup evaporated milk
• 1 tbsp vanilla

Combine butter, brown sugar, water and salt in a medium sauce pan over medium heat, stirring constantly. Bring to boil for 3-5 minutes depending on thickness desired. (The longer is boils, the thicker the sauce). Remove from heat and stir in evaporated milk and vanilla.

Sauce will be quite thin. Thickens to a nice, but pourable, consistency when cooled. If using right away, you may want to only put in half the evaporated milk to create a thicker sauce.

Hot Fudge Sauce

• 1 (14 oz) can sweetened condensed milk
• 1/4 cup butter
• 3 ounces of chocolate (whatever type you prefer - I used milk chocolate)

Put all ingredients in a heavy saucepan and cook over low heat until sauce is smooth and creamy. Let cool slightly and spoon into jar.

Candy Bar Cheesecake

• 2 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 5 eggs, lightly beaten
• 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped

TOPPING:

• 1 Butterfinger candy bar, frozen and chopped
• 2 tablespoons butterscotch ice cream topping

In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar til smooth. Beat in the cream and vanilla. Add eggs; beat on low speed just until combined. Stir in chopped candy bars. Pour into the crust. Place pan on a baking sheet. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night.

Remove sides of pan. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

Tiny Mini Kisses Peanut Blossoms

These don't last long around my house of peanut butter lovers.
- 1/2 cup softened margarine
- 3/4 cup creamy peanut butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 3 tbsp milk
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- mini kisses

Cream margarine, sugars and peanut butter. Beat in 1 egg, milk and vanilla. Combine flour, baking soda and salt. Gradually blend into creamed mixture. Shape dough into 3/4 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake at 350 for 5-6 minutes or just until set. Remove from oven and immediately press one mini kiss in centre of each cookie.

*Oops! I forgot to roll these in sugar. Oh well, they were still delicious!

Whipped Shortbread

A favorite around Christmas.
- 1 cup butter (not margarine)
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 1/4 cup cornstarch

Whip butter with beaters until fluffy. Add sugar and cornstarch. Whip. Add flour 1/2 cup at a time. Roll dough into balls (will be very soft) and place on ungreased cookie sheet. Using a fork dipped in four, make cross marks if desired. Bake at 325 for 12-15 minutes.
* Colored sprinkles or crushed candy canes make a nice touch.
** Makes approximately 2 1/2 dozen cookies.