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Coconut Pecan Sauce (Linda/BDT Burbank, CA)
Mocha Walnut Sauce (Linda/BDT Burbank, CA)
Peanut Caramel Sauce (Linda/BDT Burbank, CA)

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From: liberty@liberty.com (Linda/BDT Burbank, CA)

COCONUT PECAN SAUCE
(Makes about 2 cups)

1 can (14 oz) eagle brand sweetened condensed milk
2 large egg yolks, beaten
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup pecans, chopped
1 tsp vanilla

In a heavy saucepan, combine sweetened condensed milk, egg yolks
and butter or margarine. Over medium heat, cook and stir until
thickened and bubbly, about 8 minutes. Stir in remaining ingredients.

Serve warm over ice cream or cake. refrigerate leftovers.

Reheating Leftovers: In a small heavy saucepan, combine desired
amount of sauce with a small amount of water. Over LOW heat, stir
constantly until heated through.

Microwave: In a 1-quart glass measuring cup with a handle, combine
sweetened condensed milk, egg yolks, and butter or margarine. Cook
on MEDIUM-HIGH 4 to 5 minutes, stirring after 3 minutes. Proceed
as above.

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From: liberty@liberty.com (Linda/BDT Burbank, Ca)

MOCHA WALNUT SAUCE
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(Makes about 2-1/4 cups)

Ingredients:
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1 tblsp instant coffee (your favorite brand)
1 tblsp water (boiling)
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup butter
1 pkg (6 oz) semi-sweet chocolate morsels
2 large egg yolks
3/4 cup walnuts, chopped

Instructions:
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In a measuring cup, dissolve coffee in boiling water; set aside.

In a heavy gauge saucepan, combine cream and sugar. Bring just to a
boil, stirring constantly, over medium heat. Add butter, chocolate
morsels and coffee; stir until smooth. Remove from heat.

In a small bowl, beat egg yolks. Gradually stir in 2 tablespoons of the
chocolate mixture; mix well. Return to chocolate mixture in saucepan.
Cook over low heat, stirring constantly, for 3 minutes; remove from
heat. Stir in walnuts.

Serve warm over ice cream. Cover and store in refrigerator.

Reheating Sauce:
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Reheat sauce in top of a double boiler over hot (not boiling) water
before using or microwave on high about 1 minute for each 1 cup of
sauce.

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From: liberty@liberty.com (Linda/BDT Burbank, Ca)

PEANUT CARAMEL SAUCE
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(Makes about 1-1/2 cups)

Ingredients:
------------
1 cup light brown sugar, firmly packed
1 tblsp all-purpose flour
1/8 tsp salt
1 cup water
1/2 cup peanut butter
1 tsp vanilla

Instructions:
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In a medium saucepan, mix sugar, flour and salt. Stir in water. Cook
and stir over low heat until mixture comes to a full rolling boil. Add
peanut butter and bring again to a boil, stirring constantly until
smooth. Remove from heat. Add vanilla.

Serve hot or cold over ice cream.

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