Citrus Curd

The perfect scone accompaniment!

2 large eggs plus 2 large yolks
3/4 c. sugar
1/3 c. freshly squeezed lemon juice
1/3 c. freshly squeezed orange juice
1 t. grated lemon zest
1 t. grated orange zest
few grains of salt
1/3 c. butter, chilled

In a heavy-bottomed medium saucepan, whisk together the eggs and yolks to combine. Whisk in the sugar, lemon juice, orange juice, lemon peel, orange peel, and salt. Cut the butter into 1/2" cubes and add to the saucepan. Stirring constantly, cook the mixture just until it comes to a boil and thickens. Do not overcook as it will curdle.

Pour the mixture into a heatproof glass container. Cover the surface with plastic wrap and refrigerate.

Makes approximately 2 cups.

Peach Sauce

Mash 2 ripe peaches in a saucepan.

Stir in 1 c. sugar,
3 T. cornstarch
1/2 c. water

Cook for 5 minutes or until sauce boils and thickens.

Turn off heat and add 1/2 t. almond extract and 2 T. butter

Delicious over vanilla ice cream and sliced fresh peaches! The taste of summer.

Hot Fudge Sauce

1 can sweetened condensed milk
1 1/2 squares unsweetened chocolate
2 T. butter
1/2 t. vanilla
dash of salt

Stir all ingredients together and melt over hot water (double boiler). Thin with a little hot water if necessary.

Ultimate Quick & Easy Pasta Sauce

1 t. olive oil
1 c. chopped onion
4 garlic cloves, minced
1/2 c. red wine or 2 T. balsamic vinegar
1 T. sugar
2 t. dried basil
2 T. tomato paste
1/2 t. Italian seasoning
1/4 t. black pepper
2 14-oz. cans diced tomatoes, undrained

Heat oil in a saucepan or large skilled over med. high heat. Add onion and garlic; sauté 5 minutes. Stir in wine or vinegar and remaining ingredients and bring to a boil. Reduce heat to medium. Cook, uncovered, about 15 minutes. Stir in chopped fresh parsley, if desired.

Yields 3 cups.