Schrafft's Butterscotch Sauce

Ingredients:

1 cup light brown sugar, packed
½ cup light corn syrup
2 tablespoons unsalted butter
1/8 teaspoon salt
½ cup heavy cream
½ teaspoon vanilla extract

Instructions:

In a heavy, medium-sized saucepan, combine the brown sugar, corn syrup, butter, and salt over medium heat. Bring to a boil, stirring constantly.
When the mixture begins boiling at the edge of the pot, stop stirring. Bring to rolling boil and allow to boil for 1 minute.

Remove from heat. Pour in the cream and stir well. Stir in the vanilla.

The sauce may be served hot, warm or at room temperature. If it gets a little grainy or lumpy, reheat gently and stir vigorously with a whisk.

Notes:

To make the classic Schrafft's Butterscotch Sundae, Schrafft’s recommends using Häagen-Dazs ice cream and Blue Diamond roasted, salted almonds. Chop the nuts coarsely and use about a heaping tablespoon on each sundae. Need I say that whether you prefer chocolate, vanilla or coffee ice cream, the sauce and nuts are a sensational topping for any of these flavors.

BookClubCookbook.com

Schrafft's Hot Fudge Sauce

Makes 1 scant cup

The sauce can be reheated or kept hot, preferably in the top of a double boiler.

Ingredients:

2 tablespoons non-alkalized cocoa (such as Hershey's brown label)
1/4 cup sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1 ounce bittersweet chocolate, chopped
1 tablespoon salted butter
Few drops malt vinegar
1/2 teaspoon pure vanilla extract

Directions:

In a heavy saucepan, mix together until smooth, the cocoa, sugar, and 1/4 cup of heavy cream.

Stir in the remaining 1/2 cup of cream, the light corn syrup, chopped chocolate, butter, and a few drops of malt vinegar.

Bring to a boil, stirring constantly. Boil over medium heat for 7 to 8 minutes, or until the mixture reaches 220 to 225 degrees on a candy thermometer.

Remove from the heat, stir in the vanilla, then allow to rest about 3 minutes.

TheFoodMaven

Boiled Dressing

INGREDIENTS:


1⁄4 cup cider vinegar
1⁄4 cup water
3 egg yolks
2 tablespoons sugar
1 teaspoon colman's dry mustard
1 tablespoon all-purpose flour
1⁄8 teaspoon cayenne pepper
1 teaspoon sea salt
1⁄2 teaspoon pepper
2 tablespoons unsalted butter
1⁄2 cup heavy cream

DIRECTIONS:

Pour the vinegar and water into a saucepan and bring to a boil.

Put the egg yolks in a small mixing bowl and stir in the sugar, mustard, flour, cayenne, salt, and pepper.

Very slowly, pour the boiling vinegar/water into the egg yolk mixture, a small amount at a time, whisking well to make sure the vinegar/water mixture and the egg yolk mixture combine - you don't want the eggs to cook.

Pour the dressing back into the saucepan and cook, stirring constantly, over medium heat until it thickens and begins to bubble.

Remove from the heat and add the butter, whisking until it is melted and absorbed into the dressing. Whisk in the cream and cool completely.

Cover and refrigerate. Will keep for 2 weeks.

*  This was used as a mayonnaise or to dress salads.

Edna Lewis and Scott Peacock

Salsa

Ingredients:


12 lrg tomatoes peeled and cored
3 bell pepper (remove stem and seeds)
3 med. onions (peeled and quartered)
10 cloves garlic (peeled)
5 to 8 peppers (jalapeños) with seeds

*Chop in processor leave chunky

Add:

1 tbs chili powder
3/4 c vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent (MSG)

Directions:

Add all together and boil for 30 minutes.

Put in jars.  Put lids on and turn jars over on top of lids, for 30 minutes then flip right side up.

The jars will seal as they cool down.   Makes 7 to 9 pints.

The Best Recipes of All Time

Chicken Salad with Cooked Dressing

Serves 6

Ingredients:

3 chicken breasts
1 cup chicken broth
1 lemon
3 celery stalks
1 bay leaf
2 eggs
2/3 cup sugar
2 tablespoons flour
1/2 cup white wine vinegar
1/2 cup water
1/2 teaspoon salt
2 tablespoons butter
1/2 cup slivered almonds
3 tablespoons finely chopped parsley

Directions:

1. Place the chicken breasts in a large saucepan that fits the breasts in one layer and pour over the broth. Squeeze the lemon juice into the pot, then drop in the juiced skin. Break up one celery stalk and add it to the pan with the bay leaf. Add enough water to cover the chicken breasts if needed, then place over high heat and bring the liquid to a boil. Reduce the heat to low, cover the pan, and simmer until the chicken is cooked through (165 degrees F. internal temperature), about 10 to 12 minutes. Remove the chicken breasts to a plate to cool.

2. Make the dressing while the chicken is cooling. Beat the eggs in a medium sized saucepan, then beat in the sugar. Stir the flour into the water to make a paste, then add it to the eggs. Add the vinegar and salt and stir to fully combine. Cook over medium heat, stirring constantly, until the dressing thickens to the consistency of runny pudding. Pull the pot of the heat, and stir in the butter, a small piece at a time, until each piece is melted before adding the next. Set aside to cool slightly.

3. Finely chop the remaining two stalks of celery and place in a large bowl. Dice the chicken into small pieces and add the bowl with the almonds and parsley and stir to combine. Spoon in the dressing a bit at a time and stir to coat the chicken until you have a consistency that suits you. You may personally not want to use all the dressing.

4. Season with salt and pepper to taste, cover and chill until ready to serve. The salad will keep for two days.

The Christian Science Monitor

The Best Hot Chocolate

Makes 4 to 6 servings

Ingredients:

3 cups whole milk
1 cup half-and-half cream
¼ cup good-quality Dutch-process cocoa powder
½ cup sugar
¼ teaspoon ground cinnamon
¼ teaspoon pure vanilla extract

Preparation:

Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.

Meanwhile, stir together the cocoa powder, sugar and cinnamon. A few teaspoons at a time, stir enough hot milk into the cocoa mixture to make a smooth paste. Scrape cocoa mixture into saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in vanilla.

Pour into small serving cups and place 4 mini-marshmallows on each serving, or spritz them with whipped cream. Serve immediately.

Gale Gand

Cinnamon Fritters

Ingredients:


1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying

Directions:

Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365º F.Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.

In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.
Stir everything until just combined.

Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.

Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.

Recipe adapted from Emeril