Cherry Cake Sauce
Makes enough to cover >From the kitchen of Roxanne Images/CakeIcon 1/2 cup sugar pinch of salt 2 tablespoons cornstarch 1 cup water cherry juice reserved from jarred cherries 1/4 teaspoon almond extract Images/metric Mix sugar, salt and cornstarch in medium sized saucepan. Mix in cherry juice and water. Stir constantly on medium heat. Bring to a boil and cook for approximately 10 minutes or until it begins to thicken and no longer tastes like cornstarch. Remove from heat. Add almond extract. Serve immediately over individual slices of Cherry cake (see other recipe). Cake does not need to be warm. Reserve remaining sauce in frig for later use. Only reheat as much as you need per serving. Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
