SAUCES

If you're planning the ultimate party for ice-cream lovers, it's hard to top a make-your- own-sundae bar. And setting one up takes less time than you may think. Here are three scrumptious sauces you can whisk up in minutes.

HOT FUDGE

8 oz. semisweet chocolate
1/2 cup whipping cream or half-and-half
1 tbsp. unsweetened butter

Combine the ingredients in the top of a double boiler and heat over simmering water, stirring occasionally, until the chocolate melts. Remove the mixture from the heat and whisk until smooth. If the sauce is too thick, add more cream (up to 1/4 cup). Serve warm. Makes 1 cup.

BUTTERSCOTCH SAUCE

1/4 cup unsalted butter
1/2 cup light brown sugar, packed
1/2 cup whipping cream
Pinch of salt
1 tsp. vanilla extract

Melt the unsalted butter in a medium saucepan. Add the sugar, cream and salt, and stir until well blended. Bring the mixture to a very gentle boil and cook for about 5 minutes, stirring occasionally. Remove from the heat, stir in the vanilla extract and let cool. Serve warm. Makes 1 cup.

PEANUT BUTTER SAUCE

1 cup peanut butter
1 cup whipping cream
1/4 cup light corn syrup

Combine all of the ingredients in a medium saucepan. Slowly warm over low heat and stir the mixture continually with a wooden spoon until smooth and creamy. Serve warm. Makes 2 cups.

FLAVORED WHIPPED CREAM

The secret to making whipped cream that will stay firm is to use heavy cream, not whipping cream, and to use a chilled bowl and chilled beaters.

VANILLA WHIPPED CREAM

1 cup whipping cream, chilled
2 tbsp. sifted confectioners' sugar
1/2 tsp. vanilla extract

In a chilled bowl, whip the cream with an electric mixer until soft peaks form. Beat in sugar and vanilla extract until stiff. Makes 2 cups.

CHOCOLATE WHIPPED CREAM

2 tbsp. confectioners' sugar
1 scant tbsp. unsweetened cocoa powder
Pinch of cinnamon
1 cup whipping cream, chilled

Sift together the confectioners' sugar, cocoa powder and cinnamon. Set aside. In a chilled mixing bowl, whip the cream with an electric mixer until soft peaks form. Beat in the sugar mixture until stiff. Makes 2 cups.

SUNDAES AND SPLITS

Here are a few of our favorite sundae combinations--all of which are delightfully decadent.

PB AND CHOCOLATE

Ladle warm peanut butter sauce over vanilla or chocolate fudge ice cream. Top with chocolate whipped cream and chopped peanuts.

BUTTERSCOTCH

Drizzle warm butterscotch sauce onto butter pecan or butter crunch ice cream. Top with vanilla whipped cream and chopped pecans or half a crushed chocolate-covered toffee bar.

BANANA SPLIT

Slice a ripe banana lengthwise and place in a serving dish. Cover with scoops of chocolate, chocolate chip and vanilla ice cream. Spoon on peanut butter, hot fudge and butterscotch sauces. Top with whipped cream, nuts and a cherry.

WHY "SUNDAE"? Ever wonder how the ice-cream sundae (originally spelled "Sunday") got its name? It was invented in the late 19th century as an alternative to the ice-cream soda, which was considered an unfit luxury on the Sabbath. Taking away the carbonated water left a "dry," acceptable treat of plain ice cream and syrup. The spelling, however, was promptly changed to "sundae," so as not to be sacrilegious.