Mystery Sauce Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
4 tbsp: Brown sugar,
1 can: Junior Apricot baby food,
1/2 cup: Pineapple juice,
1 tsp: Cornstarch,
1 dash: Angostura bitters,
2 dash: Lemon juice,
Directions:
This sauce is very quick and easy to prepare because it starts with
baby food puree rather than fresh or dried apricots.
Its called Mystery sauce because when the flavors blend together,
there is no one identifiable flavor that predominates.
Melt butter in a small saucepan and stir in brown sugar. Heat until
bubbling and starting to turn into butterscotch. Remove from the heat
and allow to cool slightly. Make a slurry of the pineapple juice and
starch and stir it into the butter-sugar mixture. Add enough
Angostura and lemon juice, so that it is not too sweet. Serve warm on
cake, puddings, ice cream, custard, waffles, crepes, bananas etc.
Original recipe posted by Jim Weller.
Source from luhu.jp
baby food puree rather than fresh or dried apricots.
Its called Mystery sauce because when the flavors blend together,
there is no one identifiable flavor that predominates.
Melt butter in a small saucepan and stir in brown sugar. Heat until
bubbling and starting to turn into butterscotch. Remove from the heat
and allow to cool slightly. Make a slurry of the pineapple juice and
starch and stir it into the butter-sugar mixture. Add enough
Angostura and lemon juice, so that it is not too sweet. Serve warm on
cake, puddings, ice cream, custard, waffles, crepes, bananas etc.
Original recipe posted by Jim Weller.
Source from luhu.jp