Butter Magic Sauce Recipes

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MAGIC PEANUT BUTTER MIDDLES



Magic Peanut Butter Middles image

Chocolate cookie with a surprise peanut butter center.

Provided by Gerry Burns

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 15

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup white sugar
½ cup packed brown sugar
½ cup soft margarine
¼ cup peanut butter
1 teaspoon vanilla extract
1 egg
¾ cup confectioners' sugar
¾ cup peanut butter

Steps:

  • In small bowl blend flour, cocoa and baking soda. Mix until well blended.
  • In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
  • To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
  • Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
  • Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 34.4 g, Cholesterol 12.4 mg, Fat 15.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 198.6 mg, Sugar 21.4 g

MAGIC SYRUP



Magic Syrup image

I've never been a big fan of maple syrup, so I started making this for special pancake and waffle breakfasts. When they know I'm cooking, my nieces and nephews beg for 'breakfast for dinner' so they can have this syrup on top!

Provided by charmingsgirl

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 10m

Yield 12

Number Of Ingredients 5

1 cup white sugar
½ cup buttermilk
½ cup butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 7.8 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 170.1 mg, Sugar 17.2 g

MAGIC WHITE SAUCE (AND VARIATIONS)



Magic White Sauce (and Variations) image

Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won't believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.

Provided by Kookaburra

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 5

2 cups milk (low fat or non-fat milk works fine)
100 g butter or 100 g margarine, chopped into small pieces
1/2 cup plain flour
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

  • Pour milk into a saucepan.
  • Add all other ingredients.
  • Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
  • Be sure to work the whisk into the edges of the pan to incorporate all the flour.
  • Whisk frequently until the mixture comes to a boil.
  • Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
  • Taste and add extra seasoning if required.
  • Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
  • Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
  • Stir in 1 teaspoon lemon juice when sauce is completed.
  • Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
  • Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
  • At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
  • Stir in 1 teaspoon lemon juice when sauce is completed.
  • Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
  • When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

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