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Toppings - Sauces

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A must-have for the recipe box
Fondant required for this recipe

This is what I use on my ‘house’ pizzas to sass things up. If you bought it, it would be $7-$20 depending on the brand. Homemade it’s custom tailored to your taste and a bargain gourmet item from your own pantry. You can make other flavors of this oil, using the method in the recipe (Asian ginger garlic, or Thai or Greek, etc.)

This is a great company dish for brunch. You can prepare it the night before and reheat. But either way, it is great big buttery slabs of fresh toast, stuffed to the gills with a cheesecake filling and covered in a mellow, apple topping. Outstanding.

 This a holiday classic - a very British stove top sauce - vanilla and brandy figure in. This luscious concoction graces steamed pudding, chocolate tortes, pumpkin cheesecake, and bread puddings.  No holiday or fancy dessert is as good without it…unless you have Crème Anglaise on hand.

Spicy, zesty, and hearty flavor. When Harry Met Sally what-is-she-having? sort of mustard.

Ready-to-use streusel topping for muffins, sour cream coffee cakes, yeasted babkas, or quick breads.
Fill the crock with your own stock.
Nippy, sweet, hot, tart ….this is oh-so-wicked good.
Serve with biscuits, chicken dishes, and naan and tandoori and curry specialties or spread on croissants. You can use semi-drained canned mango.
Just like Mom used to make.
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