Butterscotch Sauce; Sticky toffee pudding sauce; Mocha Caramel Sauce; recipes for year long dessert sauces UK and USA

The secret to all these recipes is organic barley malt syrup, made from malted sprouted barley.
It is 65% maltose, 30% complex carbs and 3% protein and is 50% less sweet than white sugar.

So these dessert sauces are NOT too sweet and the maltiness adds to another layer of deep flavors.

As you may imagine these are "grown up" dessert sauces.
Great on baked or steamed cake puddings; ice cream, topping cakes or pies, adding to fruit fools of mousses.
Great smothered over chocolate/lemon/ginger cakes.

If you cannot find malted barley syrup then by all means use liquid light (colored) honey or Tate & Lyle's Golden (Cane Sugar) Syrup.
Never use corn syrup.
Also the butter used in all these recipes is with salt, as it brings out the sweetness.

These are better stored in hot sterilized 8-10 ozs ( 1 cup-1/2 Imperial pint) jars, and vacuum sealed.

British Butterscotch Sauce 
Makes 2 cups

1 cup packed brown sugar
1/2 stick butter (2 ozs)
4 tbsp hot water
8 tbsp evaporated milk
1tsp vanilla extract
1 cup barley malt syrup

In a heavy bottomed saucepan, heat the sugar, syrup and butter, over gentle heat until the sugar has dissolved.
Boil for 3 mins..stir gently.
Remove from heat, to a trivet or turn off the heat completely; and very carefully add the hot water, again do not stir (Stirring will encourage the sugar syrup to hit the pan wall and crystallise and make the butterscotch "set up" which is not wanted).
Cool a little then add the milk and extract and stir very gently to combine.
pack into hot sterilized jars and vacuum seal.
This sauce thickens as it cools.
Serve it hot or cold.

 BRITISH STICKY TOFFEE PUDDING SAUCE
makes 3 cups

Sticky  Toffee Pudding is a date based cake that is either steamed or baked with this sauce underneath, then to serve upturn and allow the sauce to flow over it..adding more hot sauce if you  please.

1 1/3 cups packed dark brown sugar
2/3 cup butter
1/2 cup barley malt
1 cup double cream/heavy cream
2tbsp vanilla extract
in a heavy bottomed saucepan combine the sugar, butter and barley malt.
Bring to boil and then reduce heat to medium and boil for 3 mins, stirring gently.
Remove from heat and cool for 8mins.
gently stir in the room temp cream, and vanilla.
Mix well then  pour into sterilized jars and vacuum seal..once opened this keeps in  fridge for up to 3 weeks.
Unopened lasts 6-12 months in cold dark place.

Variation: 
you may add 2 tbsp any hard liquor: brandy, rum, whisky, before  pouring into jars

Mocha Caramel Sauce..chocolate, caramel, malty and coffee..what more do you need?..fantastic!

Makes 2 1/2 cups
1 cup  sugar
6 tbsp water
1/2 cup hot  very strong coffee or espresso
4 tbsp barley malt syrup
4  tbsp butter
1 cup single cream or half & half
6 squares semi-sweet or dark chocolate- not cooking chocolate (1 1/2 cups chopped)
1tsp vanilla extract

in a heavy bottomed pan..mix the sugar and water and bring to boil over medium heat to dissolve the sugar.
Continue to gently boil until the water become thick and begins to turn golden.( approx. 7 mins)
Quickly remove from heat, and standing back, pour in the hot coffee, stirring well until all caramel has dissolved.
Stir in the butter, syrup gradually bring to boil. Stirring constantly then remove from heat.
Mix the chocolate, cream and vanilla in a heatproof bowl then slowly add the hot coffee syrup and blend well with a wooden spoon.
When chocolate has melted and everything  ins smooth.
Pour into hot sterilized jars and vacuum seal.
Store when cold in cool dark place or fridge.
Serve this sauce gently warmed...place sealed jar in a bowl of hot water, to melt the cold sauce.

This is fantastic on fresh berries, cookies, and by the spoonful.

 Try and keep these little jars of "Sinful Sauces" in your fridge, for at least a month..when more berries and fresh fruit becomes in season, and they make wonderful gifts......happy cooking.

SPECIALITY SAUCES SPRING .wine-berry sauce, slow baked apple wedges,sweet mango chutney, fresh pineapple-lemon marmalade......PART 2..FILLING THE PANTRY

Wild Golden Poppy, California's State Flower..Happy Spring!

This blog follows the speciality vinegars from winter, and is designed to use seasonal fruits in varied ways that may be stored for use all year.

In season now USA:
Apples & Pears (stored over winter)
Bananas
Cantaloupes
Coconuts
Grapefruit
Lemons
Navel Oranges
Limes
Mangoes
Papayas
Pineapples
Rhubarb
Strawberries
Tangerines

also Avocado's


Wine-berry Sauce..great for puddings and ice cream.

2 cups strawberries mashed
1/4 cup sugar
1/3 cup dry red wine
2tsp almond liqueur ( or 1/2 tsp almond extract)

Place the berries in a bowl, mash down well with a potato masher, sprinkle with sugar, and let stand for 12 hours covered.

Drain juice from berries and add the wine, gently bring to boil and cook for 1 min.

Pour this hot mix over the berries and add liqueur, mix well and refrigerate for 1 week or Can in sterilized bottles as for jam making.

Slow-baked apple wedges (you may also use ripe pears)
1/4 cup liquid honey

1/2 cup apple juice
3tbsp lemon juice
1/8 tsp either ground cinnamon or grated nutmeg
8 large tart apples, peeled and cut into 1/8 wedges (approx 6 cups)

Combine the honey, apple juice, lemon juice and spice in a bowl and add the apple slices, mix well to coat.

PREHEAT OVEN 300F MIDDLE SHELF

Spread the apples on a rimmed cookie sheet or roasting pan and cover with any remaining juice.
Cover with foil and bake 45mins+ until the apples are soft.
Remove foil and bake uncovered for 75min until apples are golden brown and most of liquid has evaporated.
( turn once with a spatula)
Pack into clean hot jars or plastic containers and store in fridge or freeze.

 Great as added pie filling, serve with pancakes, cereal & etc.

Sweet Mango Chutney

3 medium apples peeled, cored and chopped (3 cups)
2 large mangoes peeled and chopped (3 cups)
1/2 medium sweet red bell pepper chopped (1 cup)
1 1/2 cups sugar
1 cup finely minced onion
3 cloves garlic smashed and minced
1 cup raisins
1/2 cup vinegar (not balsamic)
1/2 cup minced ginger root
2tbsp lemon juice
2tbsp curry powder or garam masala
1/2 tsp each, ground cinnamon, cardamon, nutmeg, allspice and sea salt

In a large stainless steel saucepan:
apples, mango, bell pepper, sugar, onions, raisins, garlic, ginger, vinegar, , bring to boil and simmer gently for 20 mins, until fruit is tender and mixture has thickened..stirring occasionally.
Add rest of ingredients and boil gently for 3 mins.
Can in hot sterilized jars and seal  in a hot water bath.

Store for 6 months for best flavors to develop.

Fresh Pineapple-lemon marmalade
2 lemons
2 cups chopped peeled and cored pineapple
2 1/2 cups water
3 cups granulated sugar

Zest or remove the lemon peel with a vegetable peeler and cut into strips.
Finely chop the lemons with the pineapple in a food processor , first removing excess white pith and seeds from lemons.
Add the fruit to the water in a stainless steel saucepan.
Bring to boil and  simmer on high heat for 20 mins, covered, and stir occasionally. remove any scum.
Add the sugar and return to high heat, boil for about 35 mins until the mix begins to gel.
remove any scum and bottle in hot sterilized jars..also cook in boiling water to form vacuum seals..store in a cool dark place for 3 month before using.

Onion Tarts in Cream Cheese Pastry .PERFECT FOR EASTER....Recipe

This DELICIOUS recipe makes 24-30 small tartlets or 1 doz. medium tarts, great for parties of a lunch-supper dish

Pastry
1/2 cup butter at room temp.
3 ozs cream cheese at room temp.
2tbsp heavy cream
1 1/4 cups all purpose flour
1/2 tsp salt
2tbsp wheatgerm

Beat together the butter and cream cheese, add the cream,and salt.
Fold in the wheatgerm & flour to a soft dough.
Wrap in waxed paper and chill for several hours or overnight.

Filling
3tbsp butter
6 large onions finely chopped (approx 4 cups)

1/2 cup finely shredded Swiss cheese
1 1/2 cups heavy cream
3 large eggs beaten
salt & ground black pepper to taste
1/4tsp ground nutmeg

1/2 cup grated Parmesan cheese

PREHEAT OVEN 425F In a heavy bottomed skillet, heat the butter and saute very slowly the onions...until transparent and golden..NOT brown.
Remove from skillet and  set aside.

Remove pastry from fridge, and roll on a floured board to 1/8th inch thick.
Cut into rounds to fit bite sized muffin tins or tartlet tins.

Divide the cooked onions among the lined tins.
Sprinkle with the grated cheese.
Combine the cream, eggs salt & pepper, nutmeg well then spoon into the tins.
Sprinkle with grated cheese.

Bake for 8 mins.

Then reduce heat to 350F and bake 15 mins or longer until lightly browned on top.
remove from oven and cool slightly in tins before unmolding to a wire rack.
Serve warm.

Variations:
use small sweet onions for a more caramelized tart


also try with mushrooms or cooked spinach, finely chopped