Sauces for sweet dishes. Dessert sauces. Plum pancake sauce

How to prepare sauces for pancakes, recipes with photos - a complete description of the preparation so that the dish turns out very tasty and original.

If you are tired of cream and sour cream, you want variety, but for some reason the relationship with ready-made sweet sauces for pancakes does not work out, then this collection of recipes will be useful to you. Sweet sauces can be made on different bases; they are suitable for desserts and fruit salads. But we were primarily interested in them as an addition to pancakes or pancakes. Look and choose to your taste.

In the “Sweet sauces” section there are 31 recipes + photo recipes

Section: Sweet sauces » Up

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These sweet sauces can be served not only with pancakes, but also with pancakes, buns, puddings, casseroles, etc. I simply recommend that you try these sauces. Of course, good pancakes can be eaten with sour cream or butter. But with sauces it’s absolutely delicious.

Berries (strawberries, raspberries) - 2 cups
Granulated sugar - 1.5 cups
Water - ¾ cup

Wash the berries and grind with a mixer until smooth.
Boil thick sugar syrup, combine with berry puree, mix well and cool.

Apricot sauce for pancakes

To prepare the sauce you will need:

Apricots - 500 g
Granulated sugar - 1.25 cups
Water - ½ cup

Remove the seeds from the apricots, rub the apricots through a fine sieve, mix with sugar, add water.
Bring the apricot mixture to a boil and cool.

Plum pancake sauce

To prepare sauces you will need:

Plums - 500 g
Granulated sugar - ½ cup
Grape wine - ½ glass
Starch - 1 teaspoon
Cinnamon - on the tip of a knife
Cloves - 5-6 buds
Water - 1.25 cups

Remove the seeds from the plums, add sugar, simmer until tender and rub through a sieve (along with the broth), pour in the wine, add starch previously diluted in a small amount of water.
Bring the sauce to a boil, stirring continuously, and cook over low heat for 2-4 minutes.

Lemon sauce for pancakes

To prepare the sauce you will need:

Lemon juice - 2 tablespoons
Zest of 1/5 lemon
Granulated sugar - 2 cups
Egg yolks - 7 pcs.
Water - 2 glasses

Cook the sugar syrup in water using half the sugar from the recipe.
Add chopped lemon zest to the syrup, mix well, add lemon juice, cool slightly.
Grind the remaining sugar with the yolks, combine with sugar syrup and cook over low heat, avoiding boiling for 3-5 minutes.
Serve the sauce after cooling.

Vanilla pancake sauce

To prepare the sauce you will need:

Milk - 3 glasses
Egg yolks - 4 pcs.
Granulated sugar - 1 cup
Wheat flour - 1 teaspoon
Vanilla sugar - on the tip of a knife

Grind the yolks with sugar, add flour, dilute the mixture with hot boiled milk and cook, without boiling, until thickened.
Strain the sauce, add vanilla sugar, stir.
Serve the sauce chilled.

Almond sauce for pancakes with lemon

To prepare the sauce you will need:

Granulated sugar - 250 g
Almonds - 100 g
Butter - 25 g
Egg yolks - 100 g
Wheat flour - 20 g
Lemon - 60 g

To prepare almond milk:

Milk - 350 g
Sweet almonds - 100 g
Bitter almonds - 8 g

Grind (very well) egg yolks with sugar, flour and butter, add lemon zest and lemon juice, finely chopped fried almonds to the resulting mixture, mix everything well.
Peeled almonds (intended for making almond milk) are passed through a meat grinder, ground well in a mortar, gradually adding milk, stirred and filtered through a thin cloth, squeezed well.
Gradually add hot almond milk into the previously prepared lemon-almond mixture and cook, not allowing the sauce to boil.

How to make sauce for empanadas

To make an ordinary dish more tasty and interesting, sometimes all you need to do is prepare an appetizing addition. Today we will learn how to make sauce for pancakes with meat or chicken, so that they turn from a simple snack into a full dinner. Below you will find proven and simple cooking recipes and possible topping options for spring rolls.

Since we will be preparing sauces according to completely different recipes, so that we can supplement them in the future with various ingredients to suit our taste, we will first get used to the simplest method of preparation.

Egg sauce for empanadas

Preparing the topping for pancakes

Melt 100 g of butter in a non-stick frying pan.
As soon as the oil disperses, without bringing it to a boil (there should be no bubbles), pour in one chicken egg, beaten in advance.

It is not necessary to turn the egg into foam with a mixer; just whisk it with a fork. The main thing is to pour in a thin stream with continuous stirring so that it does not curdle.

Warm over low heat for 3-5 minutes and remove.

Add salt to the sauce and serve with hot pancakes. You can pour it over the pancakes on each plate separately, or you can put them directly in the pan and simmer, so they will turn out even tastier.

Cheese sauce with vegetables

Step-by-step preparation of sauce with savory filling

Melt 1 tbsp in a deep frying pan. butter and, as soon as it melts, add 2 tbsp. flour. Mix well, it is better to use a fork for this.
As soon as the flour becomes golden-nut, pour in 1.5 cups of milk.
Beat with a whisk, heat through and add 200 g of processed cheese. It is better to use soft creamy one, it will dissolve the fastest.
Now finely chop ½ bunch of greens - cilantro, dill or parsley and 1 bell pepper. Place everything in the sauce, salt, add allspice and nutmeg, heat for 10 minutes and turn off.

The sauce for pancakes with meat is ready! It is so tasty on its own that it will complement any dish.

Well, the next recipe will appeal to lovers of tomato taste, which is so suitable for meat filling.

Tomato sauce for empanadas

In a dry frying pan, fry 2 tbsp until nutty. flour and transfer it to another bowl.
Now pour 2 tbsp. vegetable oil, heat it and add the garlic squeezed out of the press (2 cloves).
Lightly saute it and add flour.
Stir until smooth, wait for the lumps to dissolve and add 2 tsp. tomato paste.
Simmer the mixture for 5 minutes, then pour in 1 cup of boiling water or, if desired, broth - chicken, beef or vegetable.
Salt, add peppercorns and add 100 ml of sour cream of any fat content.

Stir, it is better to do this with a whisk, bring to a boil and keep on the fire for another 2 minutes. Turn off and serve hot or warm with pancakes with meat.

The sauce according to the following recipe will be no less tasty, but definitely easier to prepare.

Vegetable sauce for pancakes with chicken

Option 1: sour cream sauce recipe

Peel the onion and carrot one at a time, chop them as usual and fry them in vegetable oil. When everything is ready, turn it off and let it cool.
As soon as the frying becomes warm, add 3-4 tbsp. sour cream, mix and add salt.

No spices are needed for this composition; on its own it turns out very tasty and rich. Pancakes with meat and chicken can be placed in it and simmered for a few minutes (10-15), or you can serve it separately.

Option 2: recipe for sauce with champignons

Prepare the creamy mushroom sauce in the same way.

First, fry 2 cloves of garlic, passed through a press, in olive oil.
Then, as soon as it turns brown, add 250 g of finely chopped champignons.
Fry the mushrooms until golden, and then add sour cream (3-4 tbsp) or processed cheese (100 g) at your discretion. In the second case, the sauce will have a slight smoky flavor.
Season the dish with chopped herbs - about 1/3 of a bunch, mix, keep on the fire for another minute and turn off.

This sauce will be equally tasty either cold or hot.

Finally, we suggest making a sauce that does not require any heat treatment. It is ideal for pancakes with chicken, but it will also be very tasty with meat ones.

Creamy sauce for pancakes with chicken filling

How to make topping for chicken pancakes

We need 1 large fresh cucumber. Grind it on a fine grater directly with the peel, the main thing is that it does not taste bitter and set aside.
Now add ½ bunch of finely chopped washed dill, pepper, salt and stir in 3-4 tbsp. with a heap of sour cream. You can take it at any fat content, it will not affect the taste of the sauce in any way.
Stir the mixture until smooth and serve chilled with hot pancakes. Guests will be delighted!

If you wish, it is good to add 1-2 cloves of garlic to this sauce. We pass it through a press and mix well.

Now you know several completely different recipes for making pancake sauce with chicken and meat. They can be stewed in the topping itself, or you can pour them on top, as you prefer.

Choose the option you like and try to cook a wonderful dish with an equally delicious sauce!

Sauce for pancakes “Vyatskaya pomakushka”

Cooking process

In some regions of Russia, for example, in the Kirov region or in the old way in the Vyatka province, sauces for pancakes are called pomakushki. Sweet ones are jam or crushed berries, berries with sour cream, etc. and unsweetened ones are melted butter, melted butter with eggs, frozen crushed cream or milk, etc.

I would like to introduce you to a pomakushka made from melted butter and eggs. Based on these two ingredients, as many as three types of pomakushki can be prepared:

butter and raw egg;
butter and hard-boiled egg;
butter and egg in a bag.

My favorite option is melted butter with an egg, boiled “in a bag”, when the white is cooked, but the yolk has just set and remains soft and runny. All kinds of unsweetened pancakes are suitable for this type of pancake: wheat, rye, whole grain and buckwheat.

The site has almost all of the mentioned pancake options and sometimes even several options of each type!

Boil eggs in salted water to desired degree. For the “in a bag” option, after boiling, cook the eggs over medium heat for 2-4 minutes, depending on their size. Place the finished eggs in cold water for a few minutes to help them peel better.

Melt the butter in a bowl on the stove or in the microwave. In the microwave, cover the dish with oil and set the power to medium (300-600).

Pour the egg yolk into the oil, grate the white and also add to the oil.

Sauce for pancakes made from butter and eggs “Vyatskaya Pomakushka” is ready.

In this version, pomakushka was served with interesting dark buckwheat pancakes “Boyarsky”.

8 amazing sauces for pancakes

Maslenitsa is coming soon, we have already prepared recipes for pancakes and other festive dishes for you. Here's how to diversify your baking. we'll tell you now. So, here are the top 8 most delicious sweet sauces.

No. 1: Caramel sauce

100 g powdered sugar;
300 ml heavy cream;
50 g butter.

1. Combine the melted butter and caster sugar and heat the mixture until it turns golden.

2. Without turning off the heat, pour in the cream.

3. Stirring, cook the mixture until tender.

4. Serve the sauce in a separate bowl or immediately pour it over the pancakes.

150 g chocolate ice cream;
1/2 cup milk;
3 egg yolks;
1 tsp. instant coffee;
1 tbsp. l. Sahara;
1 packet of vanilla sugar.

1. Beat the yolks with regular and vanilla sugar, pour in the milk.

2. Mix the egg mixture well, add instant coffee.

3. Whip the cold sauce with ice cream.

1 egg;
50 g butter;
100 g honey;
1 tbsp. l. water;
1 pinch of salt.

1. Boil honey, turn off the heat, add oil and stir.

2. Pour in a spoonful of water and salt the mixture.

3. Beat the egg and add to the honey mixture.

4. Stirring thoroughly, bring the sauce to a boil.

No. 4: Sour cream and berry sauce

500 g of fat sour cream or cream;
300 g berries;
zest of 1 lemon;
3 tbsp. l. Sahara;
1 packet of vanilla sugar.

1. Whisk lemon zest, sugar, vanilla sugar and berries.

2. Mix the resulting mixture with sour cream or cream.

3. Pour the sauce over the pancakes and serve.

No. 5: Orange sauce

zest of 1 orange;
1 glass of freshly squeezed orange juice;
1.5 glasses of milk;
50 g butter;
4 tbsp. l. Sahara;
1 packet of vanilla sugar.

1. Beat the melted butter with vanilla and regular sugar, heat over heat until the sugar dissolves.

2. Grate the orange zest, add it to the butter mixture, then pour in the orange juice and milk.

3. Dip the pancakes into the thickened hot mixture directly on the stove.

4. Turn off the heat - the dish is ready!

No. 6: Chocolate sauce

50 g chocolate;
200 ml cream;
1 tbsp. l. starch;
1 tbsp. l. cognac;
1 tsp. Sahara;
1 packet of vanilla sugar.

1. Melt the chocolate, add regular sugar and vanilla, mix well.

2. Heat the cream, stirring thoroughly, add to the chocolate.

3. Add starch to the chocolate-cream mixture and pour in one spoonful of cognac.

4. While heating, stir the sauce well.

No. 7: Strawberry sauce

1. Finely chop the strawberries, add mint, stir.

2. Add sugar to the mixture and leave to steep for 10-20 minutes.

3. Put the mixture on the fire, add cream and boil for 3-4 minutes.

4. Whisk the finished sauce thoroughly.

#8: Hot Rum Sauce

1/2 glass of water;
juice of 1/2 lemon;
10 g butter;
1 tbsp. l. flour;
100 g sugar;
100 ml rum;
50 ml cognac;
50 ml white wine.

1. Mix butter with sugar, pour in water.

2. Add flour to the mixture and bring it to a boil.

3. Pour alcohol and lemon juice into the sauce, heat and serve hot.

Bon appetit, dear readers! FL wishes you a sweet Maslenitsa!

Delicious sweet sauces for pancakes and pancakes - the best recipes

(4 ratings, average: 5,00 )

Sweet sauces for pancakes can make this dish more beautiful, refined, and tasty.

Moreover, there are many recipes for their preparation, therefore, everyone can choose the most interesting option for themselves.

This interesting article will tell you in detail how to prepare delicious and sweet sauces for pancakes.

Sweet sauces for pancakes - recipes

Many people love homemade pancakes, and they are especially tasty when accompanied with sweet sauces

Depending on the cooking recipe and the ingredients used, they help add a little sourness or missing sweetness to the dish.

The prepared culinary masterpieces look very beautiful together with pancakes, and also give the dessert a simply unique taste. In addition, they are quite easy to prepare and consist of simple ingredients.

What is the difference between pancakes and pancakes - cooking features

Pancakes or pancakes for breakfast are a very good dish, and if you also prepare sauce for pancakes, it will turn into an original, beautiful dessert.

When preparing this dish, you need to remember that there are certain differences between pancakes and pancakes:

Pancakes are thin, light, fried in a dry frying pan, usually prepared without yeast using whey or water.
Pancakes are most often prepared using yeast, milk or kefir with the addition of eggs, sugar and flour. They turn out fluffy, loose, have a somewhat sour taste. The dough for them has a consistency similar to sour cream. Pancakes turn out to be more fatty, high-calorie, and nutritious, unlike pancakes.

What sweet sauces are best for pancakes?

Sweet toppings help enhance and enrich the taste of pancakes, making it brighter and richer.

Very interesting options are:

They are prepared from various fruits or berries, chocolate, cream, honey, and spices.

They can be cold or hot, it all depends on the recipe.

Can be served separately in a gravy boat or pour over the pancakes when serving.

Sweet sauces for pancakes - recipes

Let's look at the most popular recipes:

Orange sauce goes well with classic American pancakes or pancakes, which will highlight the taste and make it richer.

big orange;
2 tbsp. l. Sahara;
1 tbsp. l. lemon juice;
1 tbsp. l. potato starch;
300 ml water.

Wash a large orange thoroughly, grate the zest, squeeze out the juice separately, and then grind through a sieve. Boil water in a saucepan, add lemon zest, and simmer a little.

Strain the zest through a strainer to obtain greater homogeneity.

Put granulated sugar into the liquid and pour in lemon juice.

Dissolve the starch with water and gradually pour it in a thin stream into the prepared mixture, stirring all the time.

Cook until thickened, remove from heat, cool slightly, add orange juice, stirring all the time. Serve chilled.

It turns out aromatic and has a rich taste.

If you wish, you can add a little more lemon juice to add some sourness.

The creamy sauce is very easy to prepare and yet turns out tasty and unusual.

You need to take the following ingredients:

2 tbsp. l. butter;
3 tbsp. l. sugar sand;
3 tbsp. l. cream 33% fat;
2 tbsp. l. lemon juice.

Mix butter, granulated sugar, lemon juice, beat with a mixer for a minute, add cream and continue to beat for another minute.

Place over low heat, heat until granulated sugar is completely dissolved, and pour over.

Sour cream sauce will make any dish very tender and refined, as it harmoniously intertwines different flavors.

You need to take the following ingredients:

100 g sour cream;
50 ml fruit juice;
50 g granulated sugar;
½ tsp. ground cinnamon.

Place sour cream in a blender bowl, pour in fruit juice, beat at minimum speed, adding granulated sugar and cinnamon little by little.

Mix everything until smooth and pour over the finished dish.

Chocolate sauce can be a very good addition to pancakes, for which you will need:

300 g chocolate;
3 tbsp. l. butter;
¾ cup heavy cream;
1 tbsp. l. orange liqueur or rum.

Heat the chocolate and butter in a water bath, add the cream, mix everything well with a whisk, pour in the liqueur, mix everything again.

Can be served warm or cold. If serving cold, refrigerate for a few minutes before serving.

You can decorate French crepes with it, pouring it in the form of waves or zigzags.

Sweet cranberry sauce with a delicate velvety texture and pleasant sourness. It is perfect for crepes, pancakes, and pancakes.

You need to take the following ingredients:

400 g cranberries;
2 oranges;
1 tbsp. granulated sugar;
100 ml water.

Squeeze the juice from the oranges, mix it with water, granulated sugar, and bring to a boil.

Add washed cranberries, boil for 5 minutes.

After this, let the cranberries cool slightly. Grind everything in a blender, then grind through a fine strainer to remove the seeds. Pour into a gravy boat and serve.

A very interesting option could be raspberry.

Some people think that it is a little reminiscent of jam, however, this is absolutely not true, because it has a completely different consistency and aroma.

You need to take the following ingredients:

1 tbsp. fresh or frozen raspberries;
2 tbsp. l. orange nectar;
¼ tbsp. raspberry jam;
2 tbsp. l. Sahara.

Beat the raspberries and orange juice in a blender and then grind through a strainer.

Transfer the mixture to a small saucepan, add raspberry jam and granulated sugar.

Heat the resulting mixture and boil over low heat for 2 minutes. Cool and ready to serve.

For breakfast with pancakes and crepes, lingonberry sauce is perfect, adding a certain sweetness and slight tartness to the dish.

The following ingredients will be required:

500 g lingonberries;
1 liter of water;
250 g granulated sugar;
1 tsp. starch;
cinnamon.

Wash the lingonberries well, add water, and boil until soft. Drain the broth, grind the berries through a sieve, pour in the broth.

Add granulated sugar and ground cinnamon to the mixture and boil for 5 minutes. Add diluted starch and thicken.

A delicious, aromatic sweet sauce made from fruits, berries, cream, chocolate and other ingredients will be an excellent addition to pancakes, pancakes, pancakes, various pastries, and desserts.

Prepare these delicious and sweet sauces according to our recipes and bon appetit!

(4 ratings, average: 5,00 out of 5)

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Pancake Sauce Recipe: For Even Better Taste

Pancakes are a favorite food of both adults and children. And each housewife has her own individual pancake recipe: be it kefir pancakes, openwork pancakes, or pancakes made from yeast dough. But you can turn such a standard and familiar dish into an unusual dessert. To do this you need very little - just a sweet sauce for them.

Chocolate sauce for pancakes

If you and your family are chocolate lovers, then chocolate sauce will be your favorite. To prepare it, prepare the following products:

chocolate – 100 grams (bitter or milk, to taste);
water – 100 ml;
sugar – 50 grams (if dark chocolate is used, the amount of sugar doubles);
butter – 30 grams;
vanillin - on the tip of a knife.

Chocolate dressing recipe:

You need to break the chocolate into pieces, cut the butter (don’t forget to keep it in the refrigerator first, or better yet, in the freezer). Place this in a saucepan and place in a water bath over low heat, stirring constantly.
When all the ingredients have melted and are completely mixed, the chocolate dressing for the pancakes will be ready.
Serve warm chocolate pancake sauce with prepared pancakes. The sauce is very simple to prepare, but adds a “zest” to ordinary pancakes.

It is very important to melt the chocolate in a water bath, because this way you will get a uniform sauce consistency that will not separate or curl into lumps. Also pay attention to the quality of the purchased chocolate.

Creamy dressing for pancakes

The cream sauce recipe is also easy to prepare, but that makes it no less tasty than the previous dressing.

The recipe for its preparation provides the following set of products:

butter – 2 tbsp. spoons;
sugar – 1/3 cup;
heavy cream – 3 tbsp. spoons;
lemon juice - ¼ cup.

You can prepare the creamy dressing like this:

Mix sugar, butter, lemon juice and beat with a mixer for 1-2 minutes. Then add the cream and continue beating for about half a minute.
Place the finished sauce in the refrigerator.
When the pancakes are baked, put the cream sauce on the lowest heat and, stirring constantly, keep it on the fire until the sugar is completely dissolved, and then pour it over the pancakes.

Banana dressing for pancakes

To prevent this sauce from being banal, it is better to add honey and yogurt to it. Then you can enjoy the delicate taste of the most delicate pancake dressing.

His recipe includes a set of products from:

bananas – 2-3 pieces;
sour cream or natural yogurt - 2-3 tbsp. spoons;
honey - to taste.

The cooking recipe looks like this:

Peel fragrant and ripe bananas, cut into pieces and place in a blender.
Add sour cream (or natural yogurt), honey. Beat the mixture in a blender until smooth.
Place the baked pancakes beautifully on a plate, and pour banana sauce next to them. Dip the pancakes into the sauce and enjoy the treat.

Sweet grapefruit sauce for pancakes

Pleasant tartness will give the pancakes a new note that is missing in previous recipes.

This filling involves the use of the following components:

grapefruit – 1 piece, red and large;
butter - 1 tbsp. spoon;
sugar - to taste.

The recipe is just as simple:

Thoroughly peel the grapefruit from the skin and remove all films on the slices. When cleaning (immediately into a deep plate, because a lot of juice is released), immediately divide it into small parts with your hands.
Heat the butter in a deep frying pan and add chopped grapefruit and juice.
Add sugar (to taste), but not less than 3 tbsp. spoons
Simmer the grapefruit sauce over low heat with continuous stirring for 15-20 minutes until thickened.
Cool the prepared grapefruit dressing and serve with pancakes.

The bitterness characteristic of grapefruit will give ordinary pancakes a special piquancy.

Sweet pancake dressings are very easy to prepare. But you will be surprised by the result, because every recipe is a new taste, new sensations. Don't be afraid to experiment and create your own recipes.

Fluffy milk pancakes without yeast recipe

Ingredients: gooseberries, pepper, garlic, sugar, salt, pepper, coriander, oil, herbs, vinegar

I suggest you prepare a very tasty gooseberry sauce for meat. We prepare this sauce for the winter. The recipe is very simple and quick.

Ingredients:

- 350 grams of gooseberries,
- 2 rings of hot pepper,
- 3-4 cloves of garlic,
- 1-2 tbsp. Sahara,
- half tsp salt,
- ground pepper,
- 2 pinches of coriander,
- 2 tbsp. vegetable oil,
- greenery,
- 1 tsp. vinegar.

20.12.2017

Caramel sauce

Ingredients: sugar, butter, cream

Cheer yourself up by making caramel sauce. With just three ingredients you get a simply killer (in the good sense of the word) delicious dessert. The pleasure from tasting it will know no bounds!

List of ingredients:

- 100 g sugar;
- 70-80 g butter;
- 60-80 ml cream.

03.09.2017

Tkemali from cherry plum

Ingredients: cherry plum, salt, sugar, pepper, paprika, coriander, garlic, cilantro, oil

This incredibly tasty sauce with sourness is perfect not only for fried meat, but, for example, porridge and pasta. And what an attractively deep color it turns out, don’t you agree? If you want to cook exactly the same, look at the recipe with photos.

Products for the recipe:
- 800 g cherry plum,
- 0.5 tbsp salt,
- 6-9 tablespoons of sugar,
- 1/3 teaspoon ground red pepper,
- 1 teaspoon paprika,
- 1 teaspoon ground coriander,
- 4 cloves of garlic,
- cilantro - to taste,
- vegetable oil – 10 ml.

29.06.2016

Strawberry jelly

Ingredients: strawberries, sugar, potato starch, water

We offer a recipe for making a delicious drink from fresh strawberries. Kissel is not only a tasty, but also a healthy drink in all respects for adults and children.

Ingredients:
- 300 g strawberries,
- 3 tablespoons potato starch,
- 40 g granulated sugar,
- 40 ml cold water for starch,
- 1.5 liters of water for syrup.

05.06.2016

Chocolate syrup

Ingredients: sugar, vanilla sugar, vanillin, cocoa, water

In many stores you can easily buy sweet sauces or syrups. But, by the way, they are easy to prepare at home. Our new photo recipe will show how easy it is to make chocolate syrup, which only requires sugar and cocoa.

For the recipe you will need:
- 150 g sugar
- two pinches of vanillin,
- 35 g cocoa powder,
- 120 ml water.

02.06.2016

Apple-Plum Seasoning

Ingredients: plum, apples, cinnamon, sugar, ginger, cloves

Aromatic condiment made from blue plums and apples. If possible, be sure to close a couple of jars for the winter. Despite the fact that the seasoning is fruity, it is perfect for fried meat, kebabs or boiled ham.

For the recipe you will need:
- 1.2 kg plums,
- half a kilo of apples,
- a pinch of cinnamon,
- two buds of cloves,
- a pinch of ginger,
- 200 grams of sugar.

12.04.2016

Simple orange sauce

Ingredients: orange, lemon juice, water, granulated sugar, corn starch, potato starch

We offer an easy way to make orange sauce at home. It is prepared from natural fruits and sugar. used in desserts and baked goods.

Ingredients:
- 1 orange,
- 2 tbsp granulated sugar,
- 1 tbsp lemon juice,
- 300 ml water,
- one and a half tablespoons of starch.

19.11.2015

Homemade condensed milk made from milk and sugar

Ingredients: milk, powdered sugar, granulated sugar, butter

We add condensed milk to coffee, tea, make layers for pies and cakes, spread it on bread, and sometimes we just eat it with spoons. Almost everyone loves this product. And so we would like to invite you to prepare it yourself at home and very quickly. Believe me, you won’t be able to distinguish the taste from the store-bought one, but it won’t contain any harmful additives!

Ingredients:

- 200 ml of whole cow's milk from 2.5% fat,
- 1 cup powdered sugar or granulated sugar,
- 20 g butter.

01.05.2015

Custard without lumps

Ingredients: egg, milk, flour, granulated sugar, vanilla sugar, vanillin

The custard according to this recipe turns out to be almost perfect - both in texture (without lumps) and gastronomic properties - tender, aromatic and very tasty. And also, due to the absence of butter in the recipe, it is light and low-calorie.

Ingredients:
- chicken egg - 1 pc.,
- milk - 325 ml.,
- wheat flour - 1.5 tbsp. l.,
- sugar - 100 g,
- vanillin.

03.04.2015

Cinnamon rolls

Ingredients: flour, eggs, sugar, cinnamon, butter, walnuts, yeast, honey, salt, yogurt, cream cheese, nutmeg, vanilla

Our detailed step-by-step recipe will tell you how to make amazingly tasty and aromatic cinnamon rolls. Make your morning breakfast or holiday lunch pleasant and beautiful, and we will be happy to help you with this!

Ingredients:
For the test:
- flour - 1.7 cups,
- chicken egg - 1 pc.,
- chicken yolk - 2 pcs.,
- butter - 3 tablespoons,
- brown sugar - 2 tablespoons,
- yogurt - half a glass,
- cream cheese - 2 tablespoons,
- dry yeast - 1 teaspoon,
- salt - 1 pinch.

For filling:
- butter - 60 grams,
- cinnamon - 30 grams,
- brown sugar - half a glass,
- nutmeg - 1 pinch.

For the sauce:
- honey - 2 tablespoons,
- vanilla - 1 pinch,
- walnuts - 1 cup,
- butter - 110 grams,
- brown sugar - half a glass,
- cinnamon - 1 tbsp.

12.03.2015

Ricotta cheesecake with persimmon

Ingredients: ricotta, persimmon, egg, sugar, powdered sugar

Cheese pancakes are considered an ideal option for breakfast, especially those that are cooked in the oven. Today we recommend preparing a cheesecake for the whole family using ricotta cottage cheese. Add persimmon for flavor - very tasty!

For the recipe you will need:
- persimmon - 1 pc.,
- egg - 1 pc.,
- powdered sugar,
- ricotta cheese - 400 g,
- sugar - to taste.

30.01.2015

Sweet apricot sauce

Ingredients: allspice, flour, apricot jam, garlic soy sauce, lemon, salt

Ingredients:
- ½ tsp ground black allspice;
- 2 tsp. flour;
- 100 g apricot jam or jam;
- 2 tsp. garlic soy sauce;
- ¼ lemon;
- ¼ tsp. salt.

23.11.2014

Spicy Orange Sauce

Ingredients: orange, chili pepper, sugar

Stunningly beautiful, with a delicate citrus aroma, spicy-sweet orange sauce stimulates the appetite and skillfully emphasizes the taste of the main dish. Hot steak, grilled fish, shish kebab - they will all sparkle with new facets and tints against the backdrop of an amazingly tasty and beautiful orange sauce.

Ingredients:
- 1 orange;
- 3 g chili;
- 3-5 tbsp. l. Sahara.

10.05.2014

Honey mustard sauce

Ingredients: honey, mustard, lemon juice, vegetable oil, garlic, black pepper, nutmeg

It is honey-mustard sauce that is surprisingly suitable for almost any dish: chicken, beef and even fish. Its taste is a little unusual and piquant, it is spicy, sweet and hot. But don’t be scared, it’s no coincidence that they say that opposites attract! This is what happens in our recipe. Let's look at how to prepare honey mustard sauce.

We will need:

- ground black pepper – ½ teaspoon;
- lemon juice – 1 tbsp. spoon;
- nutmeg - a pinch;
- honey – 2 tbsp. spoons;
- mustard – 2 tbsp. spoons;
- vegetable oil – 2 tbsp. spoons;
- garlic – 1 clove.

19.01.2014

Cranberry juice

Ingredients: cranberries, sugar, water

Cranberries have powerful healing properties and prevent the development of many diseases. Cranberries especially help with colds due to the presence of large amounts of vitamin C. Red cranberries can be used to make kvass, a sauce for meat dishes, cranberries are added as a filling to pies, and they also make a delicious and very healthy fruit drink.

To prepare cranberry juice you will need:
- cranberries - 300 gr.;
- sugar - 150 gr.;
- water - 1 liter.

05.10.2013

Panna cotta

Ingredients: cream, vanilla, sugar, gelatin, chocolate

Panna cotta is a classic Italian dessert that never ceases to amaze gourmets with its cloudy-delicate creamy taste with a subtle hint of vanilla. Prepare panna cotta at home to give yourself and your family a piece of Italy.

Ingredients:

- 150 g cream;
- vanilla - pod;
- 20 g sugar;
- 10 g gelatin;
- 6 shares of dark chocolate.

Sweet sauces are prepared from Antonov apples, pears, quinces, peaches, plums, apricots, dried apricots, pineapples, oranges, tangerines and other fruits and berries (currants, cranberries, lingonberries, raspberries, strawberries, wild strawberries, cherries, etc.). To prepare sweet fruit and berry sauces, products such as vanillin or vanilla sugar, chocolate, sugar, honey, potato starch, cinnamon, cloves, nutmeg, orange, lemon, tangerine zest, various industrially produced fruit and berry juices, and grape wines are used. (madeira, nutmeg, dry white and red), cognac and some liqueurs.

Sweet sauces are used as sauces for various puddings, casseroles, pasta, cereal cutlets and meatballs, for flour culinary products (pancakes, pancakes, pancakes, cereals), porridges, jellies, mousses, creams, fresh berries, baked fruits.

Fruit and berry sauces can be served both hot and cold. In the latter case, they are cooled with frequent, quiet stirring with a spatula so that a film does not form.

650 g thick sour cream, 300 g strawberries, 1-2 lemons, 100 g sugar, 100 ml Madeira, 1 g nutmeg.

Rub the washed strawberries through a fine sieve, add lemon juice, finely grated lemon zest, Madeira, sugar, chopped nutmeg and mix. Combine the resulting mixture with sour cream, stirring continuously until a homogeneous mass is formed. Store the sauce in the refrigerator at above-zero temperatures.

Serve strawberries, raspberries, sliced oranges, tangerines, apples and other fruits and berries under this sauce.

400 g apples (preferably Antonov apples), 200 g sugar, 1 limonili 1 g citric acid, 600 ml water, 30-35 g potato starch, cinnamon, cloves to taste.

Wash the apples, remove peels and seeds, and cook the peels separately. Place the prepared apples in a bowl and pour in a decoction of the peels, add sugar, lemon juice or citric acid, cinnamon, cloves and cook in a sealed container until tender. After this, rub the apple mixture, bring to a boil, stirring continuously with a whisk, gradually pour into the starch diluted in cold water and bring to a boil again.

Serve with a variety of sweet culinary cereals and flour products.

This sauce can be served hot with roasted goose, duck, meat, but only without starch and boiled to the consistency of thick cream.

When making large quantities of this sauce from apples, you do not need to cut off the peel, just remove the core with seeds.

600 g apples, 800 ml water, 150 g sugar, 30 g potato starch.

Wash the apples. Without peeling the apples, remove the core with seeds, chop, put in a saucepan, pour in 2/3 of the required water), cover with a lid, simmer until tender and rub through a sieve or a pulper. Put sugar in the resulting applesauce, pour in the remaining (1/3 of the norm) water and boil. After 5-7 minutes, add potato starch, previously diluted with boiled cooled water, while quickly stirring with a spatula, and bring to a boil.

This sauce can also be made from dried apples.

Serve the sauce hot or cold with porridge, rice, millet, pasta casseroles, puddings, pancakes, etc.

500 g strawberries or raspberries (without stems), 600 g sugar, 250 ml water.

Add sugar to water and cook syrup. Place the washed berries in the prepared hot syrup and let stand for 6-7 hours, then cook them until tender, like jam. When cooking, remove any foam that has formed.

Serve cold with ice cream.

400 g strawberries, 200 g sugar, 600 ml water, 30-35 g potato starch.

Boil sugar syrup. Sort the strawberries, remove the stems, rinse and wipe. Pour the syrup into the strawberry puree and bring to a boil, then gradually pour in the starch diluted with cold water while continuously stirring and bring to a boil again.

The same sauce can be prepared from raspberries and strawberries.

Serve hot or cold with puddings, casseroles, pancakes, pancakes.

250 g strawberries, 500 ml water, 50 g sugar, 1 teaspoon potato starch, lemon juice.

Peel the berries, rinse, add water with added sugar and boil, then separate the berries from the broth, rub through a sieve, combine with the broth again, add starch diluted with cold water, bring the mixture to a boil and immediately remove from heat. Season the finished sauce with lemon juice.

Serve with puddings, porridges, cottage cheese casseroles.

150 g currants, 100 g raspberries, 80 g sugar, 130 g cream, 10 g potato starch.

Sort out the currants and raspberries, rinse and add a small amount of water, boil. Rub through a fine sieve. Cool part of the liquid, mix with potato starch, pour into the remaining liquid, add sugar, and bring to a boil. Stir in cream. You can add raw yolk.

200 g gooseberries, 10 g potato starch, 60 - 80 g sugar, 50 ml grape wine (white if the gooseberries are yellow or green varieties, or red if the gooseberries are red varieties).

Wash the gooseberries, pour a small amount of boiling water over them, cook, grate, add potato starch (diluted in 3 tablespoons of water), sugar and wine, and boil. You can add the yolk to the chilled sauce.

Lingonberry sauce

500 g lingonberries, 1 liter of water, 250 g sugar, 1 teaspoon potato starch, 100 ml wine (riesling), cinnamon to taste.

Sort out the lingonberries, rinse them, add cold water and cook (the lingonberries should be soft). Drain the broth, strain, rub the lingonberries through a sieve and combine with the broth. Add sugar, wine, a little cinnamon to the lingonberry broth and boil everything (no more than 5-7 minutes). Then add starch diluted with cold water into the mixture and bring it to a boil.

Serve with fried game, game meat dishes, chickens, chickens, and turkey.

60 g rose hips or 30 g rose hip powder, 900 ml water, 160 g sugar, 40 g potato starch, 2 g citric acid or 2 cm. spoons of lemon juice.

Sort the rosehips, rinse in cold water, put in a bowl, pour boiling water over them, cover the bowl and leave for 20-25 minutes to swell. After this, pour the infusion into another bowl, and mash the fruits with a wooden pestle. Pour the infusion into the resulting puree, stir, add citric acid and boil for 10-12 minutes, then stop heating. After 30 minutes, when the broth has infused, strain it through gauze folded 2-3 times, add sugar and bring to a boil. After this, pour potato starch diluted with chilled water into it and let it boil.

To improve the taste, you can add a little lemon, tangerine or orange zest to the broth. If you use lemon juice instead of citric acid, it is added to the finished sauce.

Serve with cereal and pasta dishes.

600 g fresh apricots, 110 g dried apricots, 250 g sugar, 400 ml water.

Remove pits from fresh apricots. Pour water over the seeds, add sugar and cook syrup. Strain the syrup, pour apricot pulp or well-washed dried apricots into it and cook until tender. After this, rub the apricots (dried apricots) through a sieve. Add wine or liqueur to the resulting mass and bring to a boil again.

Serve hot or cold with a variety of sweet dishes.

200 g dried apricots, 90-100 g sugar, 100 g wine (nutmeg or nutmeg).

Rinse dried apricots in warm water, place in a saucepan, add 2 cups of water and cook until soft. Rub the cooked dried apricots through a fine sieve, put back into the pan, add sugar and 1/2 cup of hot water, stir it all, put on the fire and boil for 5 minutes. After this, remove the sauce from the heat, add wine and stir.

You can also prepare apricot sauce by replacing dried apricots with apricot puree (400 g).

150 g almonds, 700 ml milk, 200 g sugar, 5 eggs.

Scald the almonds with boiling water and peel them. Crush the peeled almonds, mix with a small amount of sugar and pass through a meat grinder or grind in a mortar. If the almonds are not crushed first, then when passing through a meat grinder or when grinding in a mortar, oil will be released from the almonds, which will contribute to the darkening of the mass and loss of its elasticity. When grinding almonds, you need to add cold boiled milk in small portions. Dilute the mashed mass with the remaining milk and rub through a sieve. The almonds remaining after this can be ground again or used to prepare the filling. Then mix the eggs with the remaining sugar and grind until white. Dilute the resulting mass with hot almond milk and boil at a temperature of 75-80° C.

Serve with sweet puddings and casseroles.

800 ml milk, 80 g sweet almonds, 10 g bitter almonds, 5 eggs, 250 g sugar.

Place sweet and bitter almonds in a saucepan, add boiling water and cover the dish with a lid. After 10-15 minutes, peel the almonds, put them in cold water for 2-3 hours, then pass through a meat grinder with a fine grid, adding milk little by little so that the almonds do not become oily.

Grind the chopped almonds thoroughly with a pestle in a mortar, gradually adding milk. Dilute the almonds ground into a puree with the remaining milk, strain through a thin napkin or gauze and squeeze. Use the leftover almonds (squeeze) to stuff baked apples and pancakes.

Grind the eggs or egg yolks thoroughly with sugar so that the mixture turns white, and then dilute with prepared hot almond milk and boil, stirring with a spatula, until a temperature of 75-80 ° C, but do not boil.

Serve cold or hot with puddings, casseroles, etc.

700 ml almond milk, 250 g sugar, 100 g sweet almonds, 25 g butter, 5 eggs (yolks), 20 g wheat flour, 2 lemons.

Grind butter, raw egg yolks, flour and sugar thoroughly. Add grated zest and lemon juice, finely chopped almonds to the resulting mixture and stir. Then gradually (in three or four additions) pour in hot almond milk, stirring quickly, after which boil the sauce, but do not boil.

Serve with puddings and casseroles.

300 ml milk, 2 eggs, 90 g sugar, 1/2 vanilla sugar powder, 1 teaspoon wheat flour.

Grind the sugar well with egg yolks and flour. Dilute this mixture with hot milk and, stirring continuously, cook the sauce until it boils. As soon as the sauce thickens, remove it from the heat, strain through a sieve and add vanilla sugar.

Serve with puddings and creams.

400 ml milk, 3 eggs (yolks), 90 g sugar, 1 teaspoon wheat flour or potato starch, vanillin or vanilla sugar to taste.

Dilute a spoonful of flour or starch with cold milk (1/2 cup). Grind the yolks with sugar. Combine with diluted flour and gradually pour in 1.5 cups of hot milk. Flavor the mixture with vanilla and cook from the thickening over low heat, stirring continuously. Then remove the sauce from the heat and continue stirring until completely cooled.

Serve with various creams, puddings, dough products soaked in syrup.

300 ml milk, 2 eggs (yolks), 90 g sugar, 1 cm. spoon of cocoa powder, 1 teaspoon of wheat flour.

Grind the egg yolks with sugar, add cocoa and flour, stir, dilute with hot milk and put on fire. Stirring continuously, bring the sauce to a boil (but do not boil). As soon as the sauce thickens, remove it from the heat and strain through a strainer.

Serve with puddings, creams and casseroles.

800 ml milk, 6 eggs (yolks), 150 g sugar, 50 g chocolate.

Grind the yolks with sugar and, heating over low heat, beat until the volume of the mass increases 2-3 times. With continuous stirring, pour in hot milk with grated chocolate dissolved in it. After this, boil the mixture at 75-80° C, remove from the stove and strain.

Serve hot with rice pudding or soufflé and other cereal or flour sweet dishes.

950 ml milk, 50 g cocoa (powder) or 30 g chocolate, 4 eggs (yolks), 40 g wheat flour, 30 g butter.

Lightly saute the flour in butter; dilute with hot milk and boil. Grind the cocoa powder with sugar, combine with the yolks and grind well again. Then gradually pour in the hot (75-80° C) milk liquid sauce, cook with continuous stirring, bringing it to the consistency of thick cream. Strain the finished sauce.

When using chocolate, grind the yolks with sugar, heat the chocolate with some of the milk and add to the milk sauce.

Serve with puddings, casseroles, soufflés and creams.

200 ml of white grape wine, 1 lemon, 4 eggs (yolks), 4 teaspoons of sugar, 1 glass of rum.

Mix a glass of white natural wine, 1/2 glass of water, lemon juice. Heat the mixture to a boil, cool to 75-80°C, pour this liquid into the yolks and grind with sugar. Whisk over heat until the whole mixture thickens. At the end, before removing, add one glass of rum and mix.

Serve hot with pudding.

250 ml white grape wine, 125 ml water, 150 g sugar, 4 eggs (yolks), 2 vanilla sugar powder, 1 cm. spoon of lemon juice.

Pour wine and water into an enamel or heat-resistant glass bowl, add sugar, yolks, vanilla sugar and a spoonful of lemon juice. Cook in a water bath over moderate heat, stirring continuously with a whisk, until a thick foam forms.

Serve the sauce immediately with hot sweet dishes (pudding, etc.).

500 ml milk, 90 g sugar, 3-4 eggs (yolks), 1-2 vanilla sugar powder.

Grind the egg yolks and sugar well. Pour in the milk, put the mixture on the fire and bring to a boil, stirring continuously with a whisk. Then remove from heat and cool without stopping stirring. Flavor the sauce with vanilla sugar.

Serve with cream or pudding.

1/2 l red wine, 500 g sugar, 1 lemon, 200 ml water, 35-40 g potato starch.

Boil sugar syrup with the addition of zest and lemon juice, at the end of cooking, pour in red wine, bring to a boil, while stirring with a paddle, pour in the starch diluted in cold water and bring to a boil again.

Serve with sweet hot dishes, fruit products, soufflés.

150 g plum jam, 10 g potato starch, 250 ml milk, cinnamon, lemon zest to taste. To contents