Butterscotch Sauce

found this here... http://chickensintheroad.com/farm-bell-recipes/butterscotch-sauce/

makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Delicious Caramel Dipping Sauce

found this recipe at www.asouthernfairytale.com

Ingredients

3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream
Instructions

1.In a medium saucepan combine sugars, syrup and butter.
2.Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
3.Remove from heat and cool 5 minutes.
4.Stir in whipping cream.
5.Pour into a jar and store in refrigerator. It will thicken when cold.

Lemonade Dessert

found this at taste of home.com

Lemonade DessertHere's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat.
12-15 Servings
Prep: 30 min. + freezing


Ingredients
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 ounces) frozen pink lemonade concentrate, thawed
Directions
•In a small bowl, combine flour and brown sugar; cut in butter until
crumbly. Stir in pecans. Spread in a single layer into a greased
15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 9-12
minutes or until golden brown, stirring once. Cool on a wire rack
for 10 minutes.

•In a large bowl, beat ice cream and lemonade until blended. Sprinkle
half of the crumbles into a greased 13-in. x 9-in. dish. Spread with
ice cream mixture; sprinkle with remaining crumbles. Cover and
freeze overnight. Remove from the freezer 15 minutes before serving.
Yield: 12-15 servings

Root Beer Sherbet

found this recipe here http://oneordinaryday.wordpress.com/2011/06/21/root-beer-sherbet/


2 12-oz. bottles of root beer (opened and left to sit and get a bit flat)

1/2 c. sweetened condensed milk

1 c. whole milk or half-and-half

Stir all ingredients together and allow the foam to settle a little. Pour into ice cream maker and churn for 25 minutes. Enjoy!

Key Lime Pie Ice Cream

can't wait to try this...heard it is the best!!!
Key Lime Pie Ice Cream

Ingredients
2 large eggs
1 1/4 cups white sugar
4 egg yolks
2 1/4 cups half-and-half cream
3/4 cup key lime juice

graham cracker crust mixture
2 sticks of butter
about 2 cups graham cracker crumbs
about 1 cup sugar
I did not measure, you want it to be wet, not a dry mixture. I put it in the fridge for it to harden. When ice cream is done, I rolled the mixture into strips and dropped it into ice cream machine a little at a time and turned machine back on, then add more. Just don't mix to long, you don't want the crumb mixture to break up

Directions
1.Whisk together the eggs, egg yolks, sugar, lime juice in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
2.Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
This makes 1 quart

Key Lime Pie Ice Cream

found this here http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html

Key Lime Pie Ice Cream
adapted from Cooking Light
serves 6

Ingredients:
1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Directions:
In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer's instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Butterscotch Sauce

found this here.... www.chickensintheroad.com

Makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.