Blueberry Sauce

Submitted by Sister Twelves

2 c water
1 1/2 c sugar (or up to 2 cups if berries a little sour)
2 c blueberries (rinsed and picked over) - divided
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg (I use fresh grated)

1. Bring water and sugar to boil in medium saucepan. Boil until sugar dissolves and then for 2 minutes at a hard boil (this is “simple syrup”).
2. Lower heat and add 1 c blueberries and salt. Simmer for 2 or 3 minutes or until berries begin to pop.
3. Use a fork to finish mashing the berries. If you want to, you can strain at this point (I never take this step).
4. Add the other cup of berries and simmer until they heat through.  Stir in spices.
5. Serve immediately over ice cream, cheesecake, or pound cake. Also wonderful on pancakes or French toast!

Variations:

Strawberry Sauce – change out 2 c sliced and cleaned strawberries for the blueberries as above. Omit spices. Add some finely chopped lemon zest to the simple syrup (“zest” is the yellow part of the peel).


Raspberry or Blackberry Sauce – rinse and pick over 2 c berries and proceed as for the strawberry syrup (no spices and use a little lemon zest). I will strain to remove seeds.

Tomato-Cream Sauce for Pasta

Submitted by Sister Cooper

1/2 - 1 lb. sweet Italian sausage
2 tablespoons olive oil
1-2 red onions, diced (depending on size and onion preference)
1 Italian squash, chopped
1 Italian zucchini, chopped
5-6 cloves garlic, minced
2 (14.5 oz.) cans Italian-style diced tomatoes, undrained
2 T. dried basil leaves
1 1/2 t. white sugar
1/2 t. dried oregano
1/2 t. salt
1/4 t. ground black pepper
Dash red pepper flakes
2 T. - 1/4 cup Parmesan
1 cup heavy cream (or lighten it up by using 1/2 c. milk and 1/2 c. cream OR 1/3 c. milk, 1/3 c. cream, and 3 oz. low-fat cream cheese for a little tang)
2 T. butter

1. Brown the Italian Sausage over medium heat. After the sausage is browned, remove it from the pan and drain the fat.
2. Heat olive oil over medium heat and sauté onions for a few minutes. Add the chopped zucchini and squash and the minced garlic and sauté until the vegetable are crisp-tender.
3. Add tomatoes, basil, sugar, oregano, salt, pepper, dash of red pepper flakes, and parmesan. Add the browned Italian sausage. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.
4. Remove from heat. Stir in whipping cream (and/or substitutions) and butter. Reduce heat and simmer 5 more minutes.
5. Serve over your favorite pasta.