we BeeN es ut Gotan mete BE te MoS TE Ae SE devi ; evoke np a cream cups hipaa sugar tablespoons light rum 2 cup golden raisins V2 cup soft butter SAUCE Put cream, rum and butter into OSTERIZER container, cover and process at BLEND until smooth. Stop and add 1% cup of sugar, cover and process until sugar is liquefied. Add remaining sugar, 4% cup at a time. When all sugar is added, stop and add raisins, cover and process at LIQUEFY a few seconds to chop raisins coarsely. Use rubber spatula to help in processing. Yield: 2 cups 2 egg yolks Ys cup milk ANGEL SAUCE Ys cup frozen pineapple juice, Y2 cup sugar undiluted Ys cup Soft butter Put all ingredients into OSTERIZER container, cover and process at MIX until smooth. Pour into saucepan and cook over low heat until mixture coats a spoon. Cool and serve over slices of angel cake or fruit compote. Yield: 14% cups Yq cup soft butter Yq cup evaporated milk ORANGE SYRUP Yq cup frozen orange juice Y2 cup brown sugar concentrate, thawed Put all ingredients into the OSTERIZER container. Cover and process at MIX until smooth. Serve on ice cream or pancakes. Yield: 1 cup 2¥2 cups canned pitted red sour Vp teaspoon salt CHERRY SAUCE cherries, not drained 4 teaspoons cold water 2 whole cloves 4 teaspoons corn syrup 2-inch piece stick cinnamon 4 teaspoons butter Yq cup sugar 2 teaspoons lemon juice 4 teaspoons cornstarch Y2 teaspoon red food coloring Cook cherries, cloves and cinnamon 5 minutes in a covered saucepan. Remove from heat and remove cloves and cinnamon. Pour cooked cherries into OSTERIZER, add sugar, cornstarch, salt, water and corn syrup. Cover and process at LIQUEFY until cherries are liquefied. Pour into saucepan and bring to a rapid boil. Cook 3 minutes, stirring constantly. Remove from heat and add remaining ingredients. Serve on ice cream, custards, puddings, dumplings, etc. Yield: about 3 cups Y cup water Yq cup brown sugar CARAMEL-ORANGE 2 c- vail — of eg peeled SAUCE 4 cup and seede Yq cup orange juice 1 tablespoon flour Yq cup soft butter 11-inch strip orange rind Put all ingredients in the OSTERIZER container. Cover and process at BLEND until blended. Pour into saucepan and simmer 3 minutes. Yield: 14% cups [29]