Ham Sauce

This is an old Robbins family recipe. I grew up with this served with the ham and every Robbins family gathering.

1/2 cup sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons butter
4 teaspoons dry mustard
1 teaspoon or more cornstarch
1/2 cup vinegar
2 eggs

1. Mix together sugar, salt, dry mustard, and cornstarch.
2. Add in the eggs.
3. Mix in the milk, butter, vinegar, stir well.
4. Bring boil and stir for about 2 minutes.
5. Cool and serve on sliced ham.

BBQ Sauce

I have been making BBQ sauce with this recipe for the past five years. It is so easy. Most of the time I have all the ingredients.

1 medium onion, chopped(optional)
2 tablespoons butter
2 tablespoons vinegar
2 tablespoons brown sugar
1 cup ketchup
3 tablespoons Worcestershire sauce
1 teaspoon mustard
1 1/2 teaspoon chili powder

In a medium saucepan saute onion in the butter. Then stir in vinegar, brown sugar, ketchup, Worcestershire sauce, mustard, and chili powder. Cook 10-15 minutes. Serve over chicken nuggets, hamburgers, or BBQ chicken.
source: Dana's Cookbook pg. 178.

Blueberry sauce

I found this recipe in a book called An Apple a day cook book. So easy to make. 


1 (12 oz.) pkg. frozen blueberries
2 tbsp. cornstarch
1/3 c. sugar
1/2 tsp. vanilla
1 tablespoon lemon juice


In a small saucepan stir together cornstarch and sugar. Add lemon juice and 1 cup of the frozen Blueberries. (Set remaining berries aside.) Cook over medium-high heat, stirring constantly until mixture begins to boil. Take off the heat and add the remaining blueberries and vanilla. Cool completely. Serve over cheesecake, ice cream, waffles or pancakes.

Raspberry Sauce

I found this recipe on Cooks.com. It is similar to the Blueberry sauce recipe. Easy to make. It cools fast too.

1 12oz package frozen raspberries
1 1/2 tablespoons cornstarch
1/2 cup water
1/3 cup sugar
1/2 teaspoon vanilla

In a small saucepan stir together cornstarch and sugar. Add water and 1 cup of the frozen raspberries. (Set remaining berries aside.) Cook over medium-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute, then remove form heat. Stir in vanilla. Let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Spread sauce over cheesecake before serving. Any remaining sauce can be served on the side.