I like the ice cream topping idea too. Here are some that I have collected.
Sorry if you posted any of these recipes for me. I don't have some of them credited to anyone, but from looking at the notes, I know that they were from someone either at Gail's or FK. Let me know so I can credit you.
* Exported from MasterCook *
APPLE-CINNAMON SYRUP
Recipe By :Ball Blue Book 1989
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method
6 cups apple juice
3 sticks cinnamon -- broken
4 cups water
5 cups sugar
3 cups corn syrup
1/4 lemon juice
Simmer apple juice and cinnamon sticks for 5 minutes. Mix sugar and water; boil to 260 degrees. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove cinnamon sticks. Add lemon juice. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in water bath.
Makes about 6 half-pints.
NOTES : This probably has other uses such as serving with a baked ham, but I usually go with coconut or vanilla ice cream. I've had this recipe for almost twenty years and have never seen it or a similar one in print. Pairing this pineapple with vanilla ice cream is considered illegal in seventeen states (it's that good!)
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* Exported from MasterCook *
CARAMEL MAPLE PECAN SAUCE
Recipe By :Kerr Kitchen Cookbook 1990
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method1 3/4 cups light corn syrup
2 cups maple syrup
3/4 cup water
1 cup packed brown sugar
3 cups pecans, coarsely chopped, and toasted
Combine corn syrup, maple syrup, water and sugar in a 4-quart saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Simmer for 5-8 minutes, stirring occasionally. Stir in nuts. Immediately fill hot pint or half-pint jars, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in water-bath for 10 minutes. Makes 3 pints or 6 half-pints.
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* Exported from MasterCook *
Cinnamon Apple Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings Sauces
Amount Measure Ingredient -- Preparation Method7 cups Granny Smith Apples, peeled -- thinly sliced
3 cups sugar
1/3 cup water
2 tablespoons bottled lemon juice
3/4 teaspoon cinnamon
In a saucepan, over high heat, add lemon juice for 1 minute. Add water, apples sugar and cinnamon. Bring to a full rolling boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes. Immediately fill hot pint jars, leaving 14-inch headspace. Rmove any trapped air bubbles. Wipe jar tops and threads clean. Process in a waterbath for 10 minutes.
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* Exported from MasterCook *
FRIENDSHIP CAKE STARTER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings This And That
Amount Measure Ingredient -- Preparation Method3/4 cup canned peaches in heavy syrup -- drained & cut in
pieces
1/2 cup sugar
3/4 cup maraschino cherries -- cut in halves
1 package yeast
Combine all in a large glass jar with a lid. Stir several times the first day. Store jar on counter in warm place-but not too hot or cold. Remember to stir it every day thereafter.
To 1 cup above starter add:
1/2 cup drained canned peaches, cut in pieces
1/2 cup drained pineapple tidbits
6 maraschino cherries, cut in halves
1 cup sugar
Combine all ingredients in a jar with a loose cover, stir well. Stir each day for 1 week. The addition of fruit & sugar must be repeated every 2 weeks to keep the sauce active.
10th day add:
1 large can pineapple or fruit cocktail
2-1/2 cps. sugar
20th day add:
1 large jar maraschino cherries
2-1/2 cps. sugar
30th day - make 3 bundt cakes:
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* Exported from MasterCook *
My Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
PEANUT BUTTER TOPPING FOR ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings This And That
Amount Measure Ingredient -- Preparation Method1/2 c. white sugar
1/2 c. corn syrup (white)
6 Tbsp. cold water
5 Tbsp. crunchy peanut butter
1/2 tsp. vanilla
Bring the sugar, syrup and cold water to a boil.Reduce heat and simmer for 10 minutes to make syrup. Cool,then slowly blend this into peanut butter until smooth.
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* Exported from MasterCook *
PECAN PIE JELLY
Recipe By :Anne
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings Jams & Jellies
Amount Measure Ingredient -- Preparation Method4 cups finely chopped pecans
4 cups sugar
1 Pinch salt
1/4 cup brown sugar
1 cup butter -- (2 sticks)
1/4 cup apple cider vinegar
2 Tbsp. vanilla
Put in a pan large enough to hold all ingredients (except vanilla) and allow forstirring.Cook and stir in open pan until all ingredients blend and turn a rich gold color.Cook at a low boil, stirring constantly, for one minute longer.Stir in vanilla.Pour into hot jars leaving 1/2 inch
headspace.Place on lids and bands and process in a boiling water bath for 30 minutes.
Makes 7 to 8 pints.
NOTES : Wonderful on a bagel with a little cream cheese.Use it as an ice cream topping, or warm it up and use it on pancakes or french toast. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pickled Pineapple
Recipe By :Mark in Houston
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method1 can pineapple chunks in juice -- (120 oz)
20 cinnamon sticks
4 cups sugar
1 & 3/4 cups white distilled vinegar
90 whole cloves
1 dash salt
Drain the pineapple chunks, reserving the juice and pineapple separately.Combine the pineapple juice, sugar, cinnamon sticks, vinegar, cloves, and salt in a large pot. Bring to a boil and boil for ten minutes. Add the pineapple chunks and boil an additional minute. Remove from heat, allow to cool, and transfer contents to a one-gallon jar.Marinate for two days. Remve most of the cinnamon sticks which can turn the juices dark if not removed. Transfer to pint jars for gifts or to quart jars for really really good friends! Serve over ice cream or pound cake.
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* Exported from MasterCook *
Poached Pears
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 Pears, halved and cored
1 Cup Full bodied red wine
1 Cup apple cider
1 stick cinnamon
6 whole cloves
1 dash nutmeg
1 teaspoon lemon zest
Mix the wine, cider and spices in a shallow sauce pan
Place the pears in the liquid and bring to a simmer
Cook at a slow simmer until the pears are firm/tender and the liquid has
reduced to a syrup; approx. 2 hrs
Slice the pears thinly and serve with a scoop of ice cream; I prefer vanilla
or rum raisin; drizzle the syrup over the top
Description:
"Good dessert; served with ice cream"
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* Exported from MasterCook *
PRALINE SYRUP
Recipe By :Ball Blue Book 1989
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 cups dark corn syrup
1/3 cup brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla
Combine corn syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil for for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process in water bath for 10 minutes.
Makes about 4 half-pints.
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* Exported from MasterCook *
Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method36 ounces frozen blueberries
36 ounces frozen raspberries
4 1/2 cups cranapple juice
1 1/2 cups honey
1 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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