Topping Recipes
Toppings for Just About Anything Sweet Toppings are universal. My topping recipes cover the gamut from ice-cream to cake and then some! Some cakes just don't require a frosting or icing, but they do need something - just to give a finishing touch. Ice-cream just isn't any good in this house without a topping (or two, or three!). Even some pies are made better with a simple topping! If you haven't guessed by looking through my Christmas cookbook, and my Christmas Sweets cookbook, I love double-duty recipes. I look very hard to find recipes that can change up into something else, without the hassle of needing an entirely new set of ingredients. Makes life simple. Well, my topping recipes are no exception! Most of these can be made in any flavor you wish - and I whole-heartedly encourage not only new flavors, but mixing things up by adding several types of fruit, or spices to your taste. Toppings are super fast and easy to make as a rule. One or two of these require some stove time, but you won't believe the lift they can give even the simplest dessert! Next time you need a super-special dessert, whip up one of the topping recipes listed here and you can't go wrong!
Apricot Syrup
In a large saucepan, add apricots, lemon juice, butter, and sure-gel. Bring to a hard boil for 1 to 2 minutes. Add sugar & stir bring to rolling boil on high heat & stir continuously for 2 minutes more. Pour into hot jars & seal (just like jam). You can use any fruit juice or puree in the same amount to make different syrups.
In a saucepan, combine the sugar, cornstarch and salt. Stir in the water until all is dissolved. Add the blueberries. Bring to a boil, stirring occasionally, and slightly mashing the berries. Then cut down the heat and simmer until clear and thickened, stirring constantly.
Remove from heat, add lemon juice and stir until incorporated. Chill before serving. Again, you can use just about any berry for this - and it makes a wonderful topping for ice-cream or cheesecake.
Combine first 3 ingredients in a saucepan and heat until sugar dissolves. Remove from heat, add the vanilla, and stir to incorporate.
Whip the cream, add the sour cream and sugar, and whisk together. Beat in the mixer until mixture is very thick. Chill until serving.
Combine dry ingredients in a saucepan. Add the water, and heat to boiling, stirring constantly. Allow to keep boiling for 1 to 2 minutes. Remove from the heat and cool to room temperature before adding the vanilla.
Cut the rind from the lemon into strips, and set aside. Squeeze and strain the lemon juice; set aside. In a double boiler, melt the butter. Stir in the sugar, lemon juice and lemon rind.
Continue stirring over double boiler until the sugar is dissolved, then add the eggs and stir gently as mixture thickens. Continue cooking until it will coat the spoon. Remove from heat. Let stand a few minutes to thicken a bit more then strain through a course strainer.
Take the top off of the can, set in a skillet of water, and simmer at the back of the stove. Check to make sure that there is about 1 inch of water in the pan at all times, but otherwise, just leave it until it is a caramel color, and is thickened a bit. THAT'S IT!!! It does take about 1½ to 2 hours, but if you have a spare burner, it is exceptionally wonderful.
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