Honey Butter

1/2 c. sugar

4 Tbs. butter (1/2 cube)

1/4 c. Karo syrup

1/2 c. buttermilk (can substitute regular milk with 1 tsp. lemon juice)

Bring to a boil--let boil for 5 minutes to carmelize.

Then add:

1 T. vanilla

1 T. baking soda

Remove from heat.

Olive Garden Alredo Sauce

1 pint heavy cream or half and half
3-4 Tbs. butter
3 Tbs. cream cheese
1/2-3/4 c. parmesan cheese
1 tsp. garlic powder

Melt butter and cream cheese in saucepan. Add all other ingredients and simmer on med-low approx. 15 minutes. Add 8 oz. fettucini noodles. (I used angel hair pasta when I cooked it tonight and served it with a green salad and my focaccia bread.

Caramel Sauce

Caramel Sauce (makes 2 cups)

1 cup heavy cream
1 3/4 c. sugar
5 Tbs. cold sweet butter, cut into pieces
1 tsp. vanilla extract
1/8 tsp. salt

• In a small saucepan, scald cream. Keep hot until needed.
• Combine sugar with 1/2 c. water in a 3 quart saucepan. Stir to moisten all of the sugar. Cover and bring to a simmer. Uncover and wash down and sugar crystals clinging to sides of pan with a pastry brush or paper towel dipped in water. Increase heat and simmer uncovered without stirring until syrup begins to color. Watch pan carefully, swirling it from time to time until syrup truns a medium amber color. (It is easiest to judge the color if you drip a few drops on a white plate.)
• The moment the caramel has reached the proper color, turn off heat and immediately add cream in a steady stream, stirring briskly with a wire whisk. Caramel and cream will bubble up and steam dramatically. Be careful, but keep stirring. Continue to whisk, reaching all over the bottom and corners of the pan, until caramel is completely dissolved and combined with cream.
• Stir in pieces of butter until melted and completely combined. Stir in vanilla and salt. Caramel sauce may be stored, covered, in the refrigerator for 3 months or more. Reheat gently to serve.

Scrumptious 1-Minute Hot Fudge Sauce

Nana's Hot Fudge Sauce

2 Tbs. butter or margarine
4 oz. semisweet baking chocolate chopped in small pieces
1 can sweetened condensed milk
1 tsp. vanilla extract
dash salt

Place butter or marg. and chocolate in a 5 cup or larger microwave -safe bowl. Microwave on high 25-30 sec. Stir until chocolate is completely melted and smooth, microwaving a few more seconds if needed. Add sweetened condensed milk, vanilla and salt. Stir well. Microwave approximately 30 sec. more (just enough to warm sauce) and serve.

Store remaining sauce in airtight jar or container, warming in microwave as needed as needed. Makes about 1 1/2 cups.