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  • Member You - Vanilla and Rum Sauces Make Holiday Desserts Special

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    cup Splenda Blend for Baking

    2 tablespoons cornstarch

    1/2 teaspoon light salt

    2 cups hot water

    1 tablespoon butter (no substitutions)

    2 teaspoons pure vanilla extract

    dash of freshly grated nutmeg

    METHOD

    Combine the Splenda Blend for Baking, cornstarch, and salt in a small saucepan. Whisk in h

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    My mother's parents were English and many of the meals she fixed for us reflected this heritage. Christmas dinner was always roast beef and Yorkshire pudding. Dessert was always plum pudding with warm sauce. There are many recipes for plum pudding and all are labor intensive. Mom made plum pudding from scratch a few times, but it was so much work she finally bought Crosse and Blackwell pudding imported from England.

    The plum pudding was served with warm vanilla or rum sauce. I did not like the rich pudding, so I only ate a spoonful. But I could have eaten an entire bowl of sauce. Mom also served apple pie with warm vanilla sauce. The combination of warm sauce and fresh pie from the oven was heavenly. With a couple of changes the vanilla sauce recipe becomes rum sauce or rum-raisin sauce.

    I have lightened the recipe by using Splenda Blend for Baking instead of sugar and elminating the half cup of butter in the original recipe. However, I have added a tablespoon of butter for flavor. Warm vanilla and rum sauce turn simple cakes -- vanilla, apple, and spice -- into special desserts. Top frozen waffles with vanilla ice cream and sauce and you have one of the best desserts on the planet. Garnish with a twist of orange peel and fresh mint to make your holiday desserts more festive.

    WARM VANILLA SAUCE

    INGREDIENTS

    1/2 cup Splenda Blend for Baking

    2 tablespoons cornstarch

    1/2 teaspoon light salt

    2 cups hot water

    1 tablespoon butter (no substitutions)

    2 teaspoons pure vanilla extract

    dash of freshly grated nutmeg

    METHOD

    Combine the Splenda Blend for Baking, cornstarch, and salt in a small saucepan. Whisk in ho

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    much work she finally bought Crosse and Blackwell pudding imported from England.

    The plum pudding was served with warm vanilla or rum sauce. I did not like the rich pudding, so I only ate a spoonful. But I could have eaten an entire bowl of sauce. Mom also served apple pie with warm vanilla sauce. The combination of warm sauce and fresh pie from the oven was heavenly. With a couple of changes the vanilla sauce recipe becomes rum sauce or rum-raisin sauce.

    I have lightened the recipe by using Splenda Blend for Baking instead of sugar and elminating the half cup of butter in the original recipe. However, I have added a tablespoon of butter for flavor. Warm vanilla and rum sauce turn simple cakes -- vanilla, apple, and spice -- into special desserts. Top frozen waffles with vanilla ice cream and sauce and you have one of the best desserts on the planet. Garnish with a twist of orange peel and fresh mint to make your holiday desserts more festive.

    WARM VANILLA SAUCE

    INGREDIENTS

    1/2 cup Splenda Blend for Baking

    2 tablespoons cornstarch

    1/2 teaspoon light salt

    2 cups hot water

    1 tablespoon butter (no substitutions)

    2 teaspoons pure vanilla extract

    dash of freshly grated nutmeg

    METHOD

    Combine the Splenda Blend for Baking, cornstarch, and salt in a small saucepan. Whisk in h

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    resh pie from the oven was heavenly. With a couple of changes the vanilla sauce recipe becomes rum sauce or rum-raisin sauce.

    I have lightened the recipe by using Splenda Blend for Baking instead of sugar and elminating the half cup of butter in the original recipe. However, I have added a tablespoon of butter for flavor. Warm vanilla and rum sauce turn simple cakes -- vanilla, apple, and spice -- into special desserts. Top frozen waffles with vanilla ice cream and sauce and you have one of the best desserts on the planet. Garnish with a twist of orange peel and fresh mint to make your holiday desserts more festive.

    WARM VANILLA SAUCE

    INGREDIENTS

    1/2 cup Splenda Blend for Baking

    2 tablespoons cornstarch

    1/2 teaspoon light salt

    2 cups hot water

    1 tablespoon butter (no substitutions)

    2 teaspoons pure vanilla extract

    dash of freshly grated nutmeg

    METHOD

    Combine the Splenda Blend for Baking, cornstarch, and salt in a small saucepan. Whisk in h

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    a and rum sauce turn simple cakes -- vanilla, apple, and spice -- into special desserts. Top frozen waffles with vanilla ice cream and sauce and you have one of the best desserts on the planet. Garnish with a twist of orange peel and fresh mint to make your holiday desserts more festive.

    WARM VANILLA SAUCE

    INGREDIENTS

    1/2 cup Splenda Blend for Baking

    2 tablespoons cornstarch

    1/2 teaspoon light salt

    2 cups hot water

    1 tablespoon butter (no substitutions)

    2 teaspoons pure vanilla extract

    dash of freshly grated nutmeg

    METHOD

    Combine the Splenda Blend for Baking, cornstarch, and salt in a small saucepan. Whisk in h

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    Internet has accelerated the speed of accomplishing some of our works to a great extent. For example we can consider the case of online personal loan. This loan is available through Internet and is processed in a much quicker speed. In addition to fast processing an online pe
    cup Splenda Blend for Baking

    2 tablespoons cornstarch

    1/2 teaspoon light salt

    2 cups hot water

    1 tablespoon butter (no substitutions)

    2 teaspoons pure vanilla extract

    dash of freshly grated nutmeg

    METHOD

    Combine the Splenda Blend for Baking, cornstarch, and salt in a small saucepan. Whisk in hot water. Cook over medium heat, stirring constantly, until sauce has thickened. Remove from heat. Add vanilla extract and nutmeg. Makes 8 servings.

    WARM RUM SAUCE

    Omit the vanilla and nutmeg. Make the sauce and remove from heat. Add 2 teaspoons of rum extract.

    WARM RUM-RAISIN SAUCE

    Omit the vanilla and nutmeg. Add 1/4 cup raisins to the sauce and cook until thickened. Remove from heat and add 2 teaspoons of rum extract.

    Copyright 2006 by Harriet Hodgson

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