This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!
The use of corn syrup in this recipe prevents the sugar from crystalizing.
Boil to the consistency of heavy syrup:
- 1/3 cup corn syrup
- 1/2 cup PLUS 2 T brown sugar
- 2 T butter
- 1/8 tsp salt
Cool the ingredients and add:
Serve the sauce hot or cold.
Chocolate, banana, and zucchini muffins.
- 1/2 cup dark chocolate cocoa
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp real vanilla extract
- 2 cups zucchini, shredded and patted dry
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1 cup chocolate chips, preferably mini dark chocolate
- Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
- In a large mixing bowl, combine oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini.
- Fold dry ingredient mixture into wet ingredient mixture, just until combined. Gently fold in the chocolate chips.
- Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick. Cool completely before storing.
Another lower-sugar recipe from my friend Anne S.
- 1 mashed banana
- ½ cup white sugar
- 1 tbsp. molasses
- ¼ cup oil
- 1 beaten egg
- ½ cup yogurt
- 1 ¾ cup flour
- 2 tsp. baking powder
- 1 cup halved cranberries
- ¼ cup chopped nuts (optional)
- Beat together egg, banana, molasses, oil, sugar, and yogurt.
- Sift in flour & baking powder
- Stir in cranberries & nuts
- Spoon into greased 8×8 pan or ring mold
- Bake at 375′ for 35-45 mins, depending on pan
- Cool on rack before removing.