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For those who know me, know that I love sauces. I am a sauce fanatic! I especially love a good sauce or "glaze" on cake. I am not much on over icing a beautiful cake, especially Bundt cakes. A light glaze allows you to see the beautiful detail that the fancy Bundt pans engrave into the cake.
For my segment on The Vine Morning show, I decided to introduce two really great sauce or glaze bases. These wonderful sauces can be used as a cake glaze, for dipping sausage balls and your other favorite appetizers, as well as putting them in milk. The chocolate base makes an excellent homemade chocolate milk.
You can add to the sauces and create a huge variety by changing up some of the spices, or adding to them. I even mixed the orange and chocolate together. These icings are stored in glass jars and can hang out in your refrigerator for up to two weeks. That is, if they last that long.
Both the orange and chocolate sauce are delicious on cinnamon rolls, or to dress up those canned biscuits. I also like to dip graham or Ritz crackers in them.
Orange Maple Glaze or great Sauce
1 cup Orange Juice ( Tropicana NO Pulp)
1/4 stick butter or margarine
3/4 cup sugar
2 Tablespoons of Pure Maple Syrup
1 Tablespoon of Corn Starch (this thickens the syrup)
In Medium Sauce Pan:
Pour Orange juice in a saucepan, add in butter, cook on medium heat and stir while butter is melting. Stir continuously. Add in Maple Syrup, and start adding in sugar while continue to stir continuously. Add in Cornstarch and keep stirring. As it starts to come to a simmering boil, turn stove down to medium-low. Let continue to simmer for about 10 minutes. If you want thicker glaze, you can add a little more cornstarch. However, this sets up nice after poured on cake.
This sauce/glaze makes great orange cinnamon rolls. Just pour over warm cinnamon rolls.
You can store the orange sauce/glaze in a glass jar with lid for up to two weeks. Caution: To reheat place on stovetop, not microwave.
Great for Dipping Sauce Balls in.
Chocolate Sauce Combinations
1/2 cup unsweetened cocoa powder
1 cup of sugar
1/2 teaspoon of Pink Himalayan (or Kosher) salt
1/2 cup milk
1 Teaspoon of Sour Cream (optional)
1 1/2 Teaspoons of Vanilla
2 Teaspoons of Pure Maple Syrup
In a cold saucepan, whisk together the cocoa, salt, and sugar until lumps are removed. Add in the milk (and sour cream) to bring to a boil over medium to medium heat. Add in the Vanilla and Pure Maple Syrup and continue to simmer for about a minute.
Let cool before pouring into glass jars. Completely cool jars before placing them in the refrigerator for up to two weeks.
This sauce is great for dipping, add to milk (a couple of teaspoons) to make homemade chocolate milk. After storing in the refrigerator, you can add just a few drops of water to make it thinner if you wish. Great on biscuits, cinnamon rolls, graham crackers for a nice cake glaze.
If you want to use it to make a more southern gravy - You can add 2 Tablespoons of Self Rising Flour for a gravy mixture while making the sauce to use for gravy.
It is always better to reheat on stovetop. It is also good to serve room temp.
Both of these sauces are versatile. You can add cinnamon to the chocolate sauce or a little paprika to make it smoky chocolate
You can combine the chocolate & orange sauces together for a delicious icing..
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