1 cup water
1 cup brown sugar, packed
1/2 cup granulated sugar
1/8 teaspoon cream of tartar *
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
1 1/2 teaspoon maple extract
In a nonstick pot, over medium heat, stir together water, brown sugar, and white sugar.
Bring to a simmer and stir in cream of tartar and salt.
Bring to a very light boil and cook for about 8 minutes or until coats the back of the spoon. Stirring frequently. (Be careful not to burn the mixture. Reduce heat if needed.)
Once thickened, remove from heat and stir in butter.
Once butter has melted stir in vanilla extract and maple extract.
Pour syrup into a serving dish.
Let syrup cool slightly, which will allow it to thicken up even more.
Store in the fridge. (syrup will solidify, microwave to reheat)
By Divas Can Cook
* Note: If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice.
Yield: 1 1/2 C. sauce
3 T. onion soup mix (1/2 envelope)
2 T. sugar
1/2 t. salt
Dash of pepper
1 T. prepared mustard
3/4 C. water
1/2 C. catsup
1/4 C. cider vinegar
1 T. lemon juice
Combine ingredients in saucepan. Simmer, covered, about 10 minutes.
Serve with steak, hamburgers or frankfurters or use as basting sauce.
Author’s notes: *I reduced the water and added it to 2 1/4 lbs. ground cooked hamburger for a Sloppy Joe styled sandwich and it was very good.
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
Stir in the remaining seasonings (chili powder through oregano).
Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
(* author’s note: I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like.)