Suzi's Blog

Butterscotch Sauce

Last year, for the 4th, I suggested a Butterscotch Roll-up Cake. The cake was rolled in a combination of whipped cream and rich butterscotch sauce that had been folded into one diabetic dream. Butterscotch is a variant of caramel and, when well made, is outrageously satisfying. Just a tad can make all the difference to…

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Blue Cheese Steak Sauce

  Blue cheese. I just hate assocaitin the word "bacteria" with something so beautiful. And so versatile. I love to eat blue cheese, directly, on crackers, by the quarter pound. But the truth is blue cheese belongs in salad and soups and, yes sauces. There is a photo at the bottom of this post of…

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Fudge Sauce from Beekman 1802 Heirloom Desserts

  “It tastes funny.” That was my grandson Daniel commenting on last week’s Malted Milk Chocolate Sauce. Being a grandfather, when the grandson is thirteen and as tall as I am, requires care. Better not to try to bluff it out, I concluded. “It has malt, Daniel. Do you know what malt is?” “Yes, it’s…

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Malted Milk Chocolate Sauce

Early in the 1900s, in Switzerland some people made a product from egg [Latin ovum] and malt. They called it Ovomaltine and you mixed it with milk and drank it. When the product was exported in 1909 to Great Britain, someone made a spelling mistake on the trademark registration. Thus was born Ovaltine. The beverage…

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