Thursday, July 07, 2016

Great on ice cream

More from my mother's cookbook Stove Stories. She believed that food and memory went together.

Mollie was a member of mother's bridge club and an excellent cook. When she entertained the group, the members looked forward to this butterscotch sauce which she served over an ice cream puff and lavished with almonds. 

I once saw a gentleman, who shall remain nameless, eat four generous scoops of ice cream topped with this sauce. No dainty sherbet dish here. It took a soup bowl to hold the scoops with the sauce perilously near to the brim.
  • 1/4 pound butter
  • 1 package of light brown sugar
  • 1 pint of heavy cream
Put all contents in the top of a double boiler, blend and cook over the bottom pan for at least four hours. 

That's all there is to it.


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