a little of each

A family's cookbook

Bittersweet Chocolate Sauce June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:49 pm
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Nana made this every January for Peter’s birthday. Peter would then savor it by the spoonful or over ice cream for the next few months. From a February 1954 issue of Woman’s Day magazine.



8 squares unsweetened chocolate

2 cups sugar

1 (14 ½ oz) can evaporated milk

2 Tbl strong black coffee

pinch of salt

1 tsp vanilla



Melt chocolate in top part of double boiler over boiling water; add sugar and mix well. Cover; cook over boiling water for 30 minutes. Add milk, coffee, salt, vanilla; beat until smooth and thick. Serve hot.


Aunt Kittie’s Pineapple Sauce

Filed under: Desserts — alittlemoreofeach @ 3:47 pm
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Mix together in a small pan ½ cup of crushed pineapple, ½ cup granulated sugar and ½ cup water. Boil for 15 minutes and then chill.


Lara’s Hot Cinnamon Berry Sauce

Filed under: Desserts — alittlemoreofeach @ 3:46 pm
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In a saucepan, combine:

1 package frozen mixed berries
2 Tbl honey
1 Tbl brown sugar
½ tsp nutmeg
½ tsp cinnamon (more to taste)

Stir over medium heat until just at the boiling point. Cool for a few minutes, but serve still steaming over vanilla ice cream.


Balsamic Glaze May 20, 2013

Filed under: Appetizers,Main Dishes — alittlemoreofeach @ 8:37 am
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balsamic glaze


Stephanie got this recipe from a recent grad of Johnson and Wales.  It is easy and tastes wonderful.




2 cups balsamic vinegar (not expensive)
2 cups Port wine


Place vinegar and wine in a heavy bottom saucepan.  Heat at medium high until simmering; lower temp slightly and reduce liquid by 50-75% (4 cups turns into 1-2 cups).  The longer it reduces, the thicker and sweeter it becomes.  Serve drizzled on fresh tomatoes and mozzarella, sliced strawberries, ice cream, or straight from a spoon.


Sunday Gravy May 15, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:15 pm
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4 Tablespoons Vegetable oil
1 Large onion, diced
2 Tablespoons fresh basil chopped & divided
5 garlic cloves, crushed
1 Tablespoon fresh oregano, chopped or 4 tsp. dried oregano
3 28 oz. cans plum tomatoes
3 28 oz. cans crushed tomatoes
3 1/2 cups water
6 tsp sugar
1 tsp salt
1 lb sweet Italian sausage links
1 lb uncooked meatballs


1. Heat oil in a large stockpot for 30 seconds. Add onion and saute for 3 minutes, Add 1 Tbl. basil, garlic, and oregano. Saute for 1 minute.

2. Add tomatoes, water, sugar and salt. Bring the sauce to a boil, reduce heat to a simmer, and add sausage and meatballs if desired.

3. Simmer for 3 to 4 hours, stirring occasionally to make sure nothing sticks to the pot. Remove the meats to a platter. Stir in remaining  basil. Taste and add salt if needed.

4. Serve over pasta, adding meats and topping with Parmesan cheese, if  desired.


Spicy Peanut Dipping Sauce April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:52 pm
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1 ½ cups chicken broth

1 cup smooth peanut butter

¼ cup light brown sugar, firmly packed

3 Tbl soy sauce

2 Tbl fresh ginger, peeled and grated

¼ tsp red pepper flakes



In a 3-quart saucepan, whisk the chicken broth into the peanut butter. Add the remaining ingredients and cook over medium heat until the sauce is smooth and thick, six to ten minutes. The sauce can be refrigerated for up to three days. To serve reheat the sauce, thinning it with additional chicken broth as necessary.


Ham Sauce

Filed under: Main Dishes — alittlemoreofeach @ 9:32 pm
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Obviously this sauce is intended for ham, but over the years it has found its way onto The Potato Salad, and we wouldn’t have it any other way!


Ingredients and Directions

Mix together equal parts currant jelly and French’s yellow mustard in a saucepan over medium-low heat.



Coca-Cola Barbecue Sauce

Filed under: Main Dishes — alittlemoreofeach @ 9:31 pm
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2 Tbl unsalted butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, crumbled
2 cups ketchup
6 oz Coca-Cola
1 Tbl Worcestershire sauce
1 tsp Dijon mustard
2 tsp wine vinegar


Melt the butter in a pan over medium-low heat. Add the onion and cook one minute. Add the garlic and cook four minutes longer until translucent but do not brown. Stir in the remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, one hour. Makes 12 ounces.