Rose Sauce

This recipe is from Mike's family. It's delicious served with a pork roast. I usually half the recipe when I make it.

2 (8 oz.) cans tomato sauce

1/2 cup water

1/2 cup apple cider vinegar

2 tablespoons cornstarch

1/2 cup brown sugar

1/2 cup dark corn syrup

1 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients and cook on low heat until thickened.

Leatherby's Caramel Sauce

10 T. butter
1 c. brown sugar
1 c. white sugar
1 c. light karo syrup
1 t. salt
1 c. whipping cream

Combine butter, sugars, syrup and salt in a sauce pan.  Bring to a boil and boil for 8 minutes.  Add the whipping cream and bring back to a boil for two more minutes.  (After the sauce is cooked, keep refrigerated - or warm to keep thin and runny for toppings.)

Buttermilk Syrup and Waffled French Toast

I saw this recipe on facebook and it was posted by Brave Girls.  It looked so good, I had to post it.

Buttermilk Syrup
1 stick butter
1 cup sugar
1 cup buttermilk (If you don't have buttermilk on hand, you can use 1 T. lemon juice or vinegar plus enough whole milk to make 1 cup.  Let stand 5 minutes before using.  Or 1 cup whole milk plus 1 3/4 teaspoons cream of tartar or 1 cup plain yogurt.)
1 T. vanilla
1 T. corn syrup
1/2 teaspoon baking soda

Begin by melting the butter in a deep, heavy saucepan.  Add the sugar, buttermilk, vanilla and corn syrup and bring to boil.  Next, add the baking soda and the mixture will foam.   You will pour this yumminess onto the waffled french toast.

Waffled French Toast
6 slices of thick bread (sourdough is especially good)
2 eggs
2/3 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Pinch of salt

Whisk the eggs, milk, cinnamon, nutmeg, vanilla and salt all together until it is well mixed.  Dip the bread in the egg mixture coating each side well.  Cook your french toast in a waffle iron to add crispness and little pockets for the yummy syrup.

Emy's Sassy Salsa Dressing!

3 Tomatillo's, husked
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado

*a few tablespoons of water to thin it down to pour if nessessary

Blend till smooth, let sit and chill if time permits.

Good, healthy, and is great on salads, nacho's, taco's, chicken or beef wraps etc.

Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.

Cranberry Sauce

1 cup sugar

1 cup water
4 cups (12-oz. package) fresh or frozen cranberries
Optional: Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

At this point you can add all number of optional ingredients. Mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.