Dynamite Sauce-for sushi rolls

Here is a power house of taste for you sushi lovers. Put a bit of Dynamite Sauce on your next sushi gathering and enjoy! This will zap your taste buds.

Ingredients:
• 1 cup mayonnaise or ½ cup
• 1 tablespoon sugar
• 1 tablespoon GF chili garlic sauce- add more if you like

Directions:
1. In a small bowl, stir together the mayonnaise, sugar and chili garilc sauce. Use immediately or refrigerate and use within one week.

* You can also use GF Sriracha chili sauce as an alternative, (if there is such an animal) 1 tsp of sesame oil, 1 tsp cayenne pepper instead of chili garlic sauce.

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Cheaters Caramel Sauce for one

This is for all you sweet tooth's out there. Yes, Debbie, I am thinking of YOU! I have been wanting Caramel sauce as of late, and feel very lazy. I found a  way to cheat my way to easy sauce. This is nice and gooey and sweet.

Ingredients:

• 1 teaspoon butter of choice
• 1/4 to 1/2 cup of GF rice syrup (I used Lundberg)
• GF Vanilla to taste

Directions:

1. Heat about a teaspoon of butter of choice in a custard cup, in the microwave for about 10 seconds or until melted.
2.  Pour about a 1/4 to 1/2 of GF rice syrup into the butter...or wing it.
3.  A tiny bit of GF Vanilla to taste, Mix well. Cool slightly.
4.  Pour over ice cream.

* You may want to heat it at 10 second intervals. Do not heat it too much or it will become more liquid. Let it cool before you put it on your ice cream yet still warm. 

Source: Olinda Paul

Devonshire Cream

Who says you have to be left out of the biggest event of the year. It won't take a royal wedding to try this! Make some great scones and use this yummy topping. In fact this is a great way to wake mom up on Mothers Day! Try it on strawberry short cake, berry shortcake, doughnuts, or any breakfast goodies. Couldn't be easier.

Ingredients:

• 1 (3 ounce) package cream cheese or cheese alternative like Tofutti 
• 1 tablespoon white sugar or sugar of choice
• 1 pinch sea salt
• 1 cup heavy cream or coconut crème

Directions:

1. In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form.
2.  Chill until serving.

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Hollandaise Sauce

This is a delectable topping for your Eggs Benedict breakfast. Work quickly and make sure water does not touch the bowl.

Ingredients:

• 4 large egg yolks
• Fresh lemon juice from one beautiful lemon
• ½ stick of melted unsalted butter or butter of choice
• Salt/pepper
• Cayenne pepper 

Directions:

1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
   
2. Place the bowl over saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly.
   
3. Be careful not to let the eggs get too hot or they will scramble.
   
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
   
5.  Remove from heat, whisk in cayenne and salt.
   
6. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

 Source: Food Network?

Apple Cinnamon Syrup

This is yummy over pancakes, crepes, or ice cream. Try it out for yourself. It's simple and easy to do. Another kid friendly recipe. A great way to keep it on hand at a moments notice.

Yields about 6 pints

Ingredients:

• 6 cups apple juice
• 3 sticks cinnamon broken
• 5 cups sugar
• 4 cups water
• 3 cups GF rice syrup
• ¼ cup lemon juice

Directions:

1. Combine apple juice and cinnamon sticks in medium saucepan.
   
2. Simmer 5 minutes; set aside.
   
3.  Combine sugar and water; boil to 230 degrees. 
4. Add apple juice, cinnamon stick and GF rice syrup to sugar syrup. 
5. Boil 5 minutes. Remove cinnamon sticks.  Stir in lemon juice.
   
6. Ladle hot syrup into clean hot jars, making sure to clean the inner, outer edges and tops of the jars. Make sure the lids are in hot water to kill bacteria and process 10 minutes in boiling water bath. Let cool and store.

* If you need more instruction on canning please check out the internet at Kerr or Ball caning instructions.

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Sticky Fingers Chicken Sauce

Spring is here and I am ready to BBQ. This will make your taste buds pop on some delectable wings.

Ingredients:

• 1 cup Frank's® RedHot® Sauce (original) (or use your own)
• 1 cup Dark Brown Sugar
• 6 Tablespoons Butter, Unsalted (or butter of choice)
• 3 Tablespoons Pickapeppa Sauce*
• 1-½ teaspoon Smoked Paprika (yum)
• 1 teaspoon fresh Black Pepper, ground fine

Instructions:

Note: *If you don’t have, or can’t find Pickapeppa sauce, just use 2 tablespoons of ketchup and 1 tablespoon Worcestershire sauce, with just a pinch of ground allspice or cloves.

1. Combine all of the ingredients in a medium sauce pan over medium heat.

2. Bring the mixture just to a boil, whisking occasionally.

3. Remove the pan from the heat and let the sauce cool.

4. Brush on the chicken of your choice, serve and enjoy!

. (Makes about 2 cups.)

Source: The Pioneer Woman/patiodaddio

Blueberry Syrup

Delicious Blueberry Syrup on hot buckwheat pancakes, yummo. I love a stack of these babies with some syrup, but it's hard to find it gluten free and corn free. Make your own! You can also use this on top of ice cream or pie if you like.

Ingredients:

• 2 1/2 cups blueberries (reserve 1/2 cup)
• 1/2 of agave syrup or honey or GF rice syrup
• 1/4 cup fresh apple juice or orange juice

Directions:

1. In a large saucepan, combine 2 cups of the blueberries, agave and apple juice.
   
2.  Cover and simmer on low for 10 minutes. Let it cool slightly.
   
3. Puree mixture carefully in a blender, food processor or hand blender.
   
4. Stir in remaining blueberries.
   
5. Serve warm over pancakes or other goodies.

Put leftovers in a half-pint mason jar. Let cool then put on a nice tight lid and refrigerate. If you want to cut the sugar try using stevia.

Source: Unknown

Caramel Sauce

I have gone through so many books looking for caramel sauce and found something close to this but I much prefer the palm sugar to regular. You will too. It is so rich and decadent. Try this drizzled over the top of my pumpkin pie recipe just because you can! Yeow!

Ingredients:

• 1 cup sugar of choice (try palm sugar)
• 1/4 cup water
• 8 tablespoons unsalted butter, cut into pieces or butter of choice
• 1/2 cup heavy cream or (coconut creme if milk isn't tollerated)
• 2 teaspoons GF vanilla
• pinch of sea salt (I added a few more pinches, because I like my caramel salted)

Directions:

1. Place sugar in a small heavy sauce pan. Pour water evenly over the top.
   
2. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. (watch carefully it must be completely dissolved.)
   
3.  Cover pan, turn heat to high, and boil for 2 minutes.
   
4. Remove lid and continue to boil until syrup turns brown around the edges of the pan. Again grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smoke.
   
5. Remove pan from heat. Add butter. Gently whisk, until all butter is mixed in.
   
6. Stir in cream.
   
7. If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again.
   
8. Stir in vanilla and salt.

Pour warm caramel over ice cream or slices of fresh pear or pumpkin pie. Maybe even eat a spoonful just because you made it.

Source: Adapted from The Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker/ Yummy Supper/Olinda Paul

Pesto Sauce-Easy & Awesome

Use pesto all the regular ways, but try using this as your pizza sauce with chicken and all your favorite toppings!

Ingredients:

• 3 cups loosely packed fresh basil
• 3/4 cup olive oil
• 1/4 cup pine nuts
• 3 garlic cloves
• 1 teaspoon sea salt
• 1/2 cup Parmesan cheese of choice (alternative)
• 3 tablespoons of Romano percorino cheese or Parmesan cheese if tollerated (just use more alternative Parmesan if need be and check for taste)

Directions:

1. Put basil, oil, pine nuts, garlic and salt into a blender or food processor.
   
2.  Process until smooth. Pour sauce into a small bowl.
   
3. Add Parmesan cheese and Romano percorino cheese or extra Parmesan cheese.
    
4. Mix to blend. Taste and adjust for seasoning. Makes 1 cup.

Source: Biba Caggiano-Northern Italian Cooking page 159, adapted by Olinda

Bourbon and Brown Sugar Barbecue Sauce

Ingredients:

• 1 cup GF ketchup
• 1/2 cup bourbon
• 3 tablespoons GF brown sugar
• 3 tablespoons mild (light) GF molasses
• 3 tablespoons Braggs apple cider vinegar
• 2 tablespoons GF Worcestershire sauce
• 1 tablespoon GF soy sauce
• 1 tablespoon GF Dijon mustard
• 1 1/2 teaspoons GF liquid smoke
• 1 teaspoon GF onion powder
• 1 teaspoon GF garlic powder
• 1/2 teaspoon dried GF crushed red pepper
• 1/2 teaspoon freshly ground black pepper

Directions:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD Can be made 2 weeks ahead. Use half-pint jars, cool, cover&chill. Best if used at room temperature.
• Check to see if Bourbon is GF and CF (corn free) not all are. If you can use corn no problem. Most distilled drinks use corn in their processing.
• Exchange the Bourbon for something you can have.

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