Recipe by Redneck Epicurean
Cinnamon with apple pie is as American as the pie itself. When my mom makes an apple pie or cobbler, this sauce is like the ice cream--you're SUPPOSED to have this with it at my house. My pop can take it or leave it, but if I had to choose the ice cream or this, buh-bye ice cream!! I can eat this with a spoon, straight from the saucepot. Did I mention I'm a sauce freak?? LOL! Sometimes, I make it just to eat and I always have everything on hand. It's also good on vanilla ice cream, but I prefer the pie. I have been known to request this just because. GOTTA LOVE SAUCES of ANY KIND!
Top Review by Becky M.
This had to be modified significantly. I started with 1/2 & 1/2 instead of milk hoping it would make it thicker. I followed directions while whisking the heck out of on the stove top. It was as thin as could be. Looking for a thicker sauce, I added about 3 tablespoons of flour to another bowl, added just enough of the hot liquid (like for a gravy) and made a paste. Then I added the paste to the rest of the hot liquid on the stove. I continued to whisk until it came to a slow boil and it started to thicken. I removed from the heat, added the butter, vanilla and about 2 tsps of cinnamon whisking constantly to melt the remaining ingredients. Perfect!
- 1 cup white sugar
- 1 cup milk
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon flour
- 1⁄8 teaspoon vanilla
- cinnamon, to taste
Directions See How It's Made
- Combine the sugar and flour in a small bowl.
- In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
- Remove from heat and add the vanilla, butter, and cinnamon.
- Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.