Buttermilk Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.

*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika

Source: My sisters Cafe

I made this dressing and put it over some cooled pasta with quartered cherry tomatos, peas, and olives.

Cinnamon Syrup

1 cup sugar
1/2cup corn syrup
¼ cup water
1 tsp cinnamon

Mix and boil above for 2 minutes. Add 1/2cup canned (evaporated) milk and 1/2tsp butter flavoring. This makes a thick and creamy syrup that is great on waffles and pancakes!

Nauvoo Syrup

1 cup butter
1 cup buttermilk
2 cups sugar

Mix and cook over medium high heat. Let boil for 2-3 minutes. Remove from heat and add:
1/2 tsp soda, 1 tsp vanilla, 1 tsp maple flavoring. (Can omit maple flavor and use this sauce as a desert sauce for bread pudding and ice cream).
(WATCH AS THE SODA MAY CAUSE IT TO BOIL OVER WHEN ADDING SO USE A LARGE PAN)

Hot Fudge Topping
2 c sugar
1/2 cup cocoa
Dash of salt
Mix above with a spoon until all lumps are gone and mixture is smooth.

Add 1 cube butter and 1 can evaporated milk in heavy pan. Place over medium heat
Bring to boil and stir frequently for four minutes. Remove from heat and add 1 t. vanilla. Serve over ice cream.


Another Hot Fudge Topping

1 pkg Semi Sweet Chocolate Chips
1 can sweetened condensed milk
Mix together over medium heat in heavy pan until chips are melted.


Hot Fudge Topping #3

1 cup Semi Sweet Chocolate Chips
1 cup powdered sugar
1 cube butter
1 can evaporated milk

Mix above ingredients in heavy sauce pan until all are melted and well incorporated. Thickens as it cools

Tomatillo Dressing

(GOES WITH CAFE RIO PORK AND RICE)
1 pkg ranch dressing mix
1 cup buttermilk & 1 cup mayonnaise
2 tomatillos, chopped
½ -1 clove garlic, minced
½ bunch cilantro, chopped
½ -1 small jalapeño chopped (Remove seeds to reduce the hotness) Blend in blender on high until all ingredients are mixed thoroughly. Chill until ready to serve.

Lauralyn’s Caramel Sauce


1 1/2cups white sugar
1 1/2cups brown sugar
1 1/2cups butter
1/4cup cornstarch
2 Tbs light corn syrup
1 can evaporated milk
Dash salt
1 tsp vanilla

In heavy saucepan, mix the sugars and cornstarch and salt. Add other ingredients before cooking. (Not the vanilla). Turn heat to low and stir constantly til butter is melted and canned milk is well incorporated. Continue cooking on medium heat until begins to bubble. Cook another 2 or 3 minutes until becomes thick. Remove from heat and add in vanilla.

This makes a large amount and can be halved.