Maureen’s Butter Tart Sauce

Stir together sugar, cornstarch, and salt in a medium saucepan. Stir in milk until smooth. Add the ¼ cup raisins at this point if you are going to use them. Bring mixture to a boil over medium heat, whisking constantly.

The mixture may appear to separate, but keep stirring. It will come together as the mixture begins to boil and thicken.

Remove from heat, stir in butter until melted then add vanilla. Serve this sauce warm or cold. It is absolutely yummy on white cake, ice cream, or mini-cheesecakes.

• Add ¼ teaspoon of rum with the vanilla for a great adult company dessert!

Maureen’s Saskatoon Berry Sauce

• 2 cups of Saskatoon berries
• 1 cup of water

Bring to the boil and simmer for 5 minutes

• Mix 2 tablespoons of cornstarch with ⅔ of a cup of granulated sugar.
• Add sugar mixture to hot berries, slowly, while stirring.

Leave the pot on the stove and continue stirring until mixture thickens.

• Add ½ teaspoon of almond extract and 2 tablespoons of lemon juice.

Let the sauce cool and serve it on gelato, over angel food cupcakes, white cake, in tiny cooked tart shells, or on waffles.

Maureen’s Pineapple Topping

Serve over ice cream or white cake for a delicious treat.

It’s heavenly on the cloud!

½ cup of firmly packed brown sugar

1 tablespoon of cornstarch

1 can crushed pineapple (14 ounce)

4 tablespoons of butter

Mix brown sugar and cornstarch in a medium-sized saucepan; stir in pineapple.

Cook on medium heat, stirring constantly, until mixture thickens and boils for about three minutes. Stir in butter, just until melted.

Serve warm or cold over ice cream, cheesecake, or plain white cake. It is delicious as a filling for tiny tart shells.

Cherry-Berry Topping

Stir together:

• 1 can of E.D. Smith Cherry Pie Filling
• 2 cups of sliced fresh strawberries
• 1 teaspoon of lemon juice

Mix and keep in refrigerator until ready to serve over Dessert Cloud, ice cream, or angel food.