Creative Angels' Recipe of the Week

Updated: May 3

NOTE: Barbara Stevenson continues to need recipes and craft ideas to pass along to the parish through the weekly email messages. You can send your submissions to Barbara at

From the Rector: With warmer weather coming in, many people's thoughts turn to prospects another season of enjoying meals from the grill. I enjoy making my own BBQ sauces and pass along three of my favorites. These also make wonderful gifts.


  • 1 can (12 oz.) Dr. Pepper

  • 1 cup crushed tomatoes

  • 1/4 cup packed brown sugar

  • 2 TBsp spicy brown mustard

  • 1 TBsp orange juice

  • 1 TBsp Worcestershire sauce

  • 1 garlic clove, minced

  • 1/4 tsp salt

  • 1/8 tsp pepper

Combine all ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened; stirring occasionally. Refrigerate leftovers.


  • 2/3 cup white vinegar

  • 2/3 cup cider vinegar

  • 1/2 cup ketchup

  • 3 TBsp packed brown sugar

  • 1/2 tsp Tabasco sauce

  • 1/4 tsp salt

  • 1/4 tsp crushed red pepper flakes

  • 1/8 tsp pepper

Combine all ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.


  • 1/2 cup sugar

  • 1/4 tsp ground oregano

  • 1/2 tsp ground thyme

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/8 tsp cayenne pepper

  • 1/2 tsp cornstarch

  • 1/2 cup white vinegar

  • 1 cup molasses

  • 1 cup ketchup

  • 1 cup prepared yellow mustard

  • 2 TBsp canola oil

Combine sugar, oregano, thyme, salt, pepper, cayenne and cornstarch in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar in a separate bowl; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months.

Now . . . the following one sounds a bit strange, but trust me, it make a delicious sauce! I have been making this for many years and have received many good reviews whenever I use it.


  • 2 TBsp canola oil

  • 1/4 cup minced onion (about 1/4 medium onion)

  • 2 TBsp tomato paste

  • 1/2 cup smooth peanut butter (may use almond butter if allergies are a concern)

  • 1/4 cup low-sodium soy sauce

  • 1/4 cup white vinegar

  • 2 TBsp light brown sugar

  • 2 TBsp molasses

  • 2 tsp Worcestershire sauce

  • 1 1/2 tsp kosher salt

  • 1 tsp pepper

  • 1/2 tsp smoked paprika

  • 1/2 tsp cayenne pepper

In a medium saucepan, heat oil. Add onion and cook over medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients, and add 6 TBsp water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.

** Sauce may be used as a marinade, a basting sauce, or served on the side. Refrigerate leftovers in jar with tight lid.


Featured Posts
Recent Posts
Search By Tags
Follow Us