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 bebstevenson@yahoo.com.


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.


DR. PEPPER BBQ SAUCE

  • 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.


NORTH CAROLINA-STYLE BBQ SAUCE

  • 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.


BBQ SAUCE WITH MUSTARD

  • 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.


PEANUT BUTTER BBQ SAUCE

  • 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.


Enjoy!


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