Toppings - SaucesView Our Alphabetical Recipe Index for Toppings - Sauces
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A must-have for the recipe box
Fondant required for this recipe
This is what I use on my ‘house’ pizzas to sass things up. If you bought it, it would be $7-$20 depending on the brand. Homemade it’s custom tailored to your taste and a bargain gourmet item from your own pantry. You can make other flavors of this oil, using the method in the recipe (Asian ginger garlic, or Thai or Greek, etc.)
This is a great company dish for brunch. You can prepare it the night before and reheat. But either way, it is great big buttery slabs of fresh toast, stuffed to the gills with a cheesecake filling and covered in a mellow, apple topping. Outstanding.
This a holiday classic - a very British stove top sauce - vanilla and brandy figure in. This luscious concoction graces steamed pudding, chocolate tortes, pumpkin cheesecake, and bread puddings. No holiday or fancy dessert is as good without it…unless you have Crème Anglaise on hand.
Spicy, zesty, and hearty flavor. When Harry Met Sally what-is-she-having? sort of mustard.
Ready-to-use streusel topping for muffins, sour cream coffee cakes, yeasted babkas, or quick breads.
A wonderfully balanced vinaigrette that has that sweet and tangy thing going on, making it suitable for all sorts of salads. Greek honey has tons of extra flavor so it’s worth swapping out your usual honey for this imported ingredient.
Fill the crock with your own stock.
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This is an emerald green wonder – gorgeous, fresh and nutritious, the perfect pasta toss.