Butterscotch Sauce

This rich, butterscotch sauce is sweet and buttery. Once you try this easy recipe you won't go back to purchasing butterscotch topping in a jar. Serve on brownies or with ice cream or with both. DH and I like to put the sauce directly on a brownie in a simple-syrup fashion.

Butterscotch Sauce Recipe by David Lebovitz

Makes: 1 cup sauce

Prep Time: negligible

Cook Time: 10 minutes

Ingredients

• 4 tablespoons (55 g) salted butter
• 1 cup (180 g) packed light brown sugar
• 1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
• 1/2 teaspoon pure vanilla extract

Directions

1. In a wide saucepan or skillet over medium heat, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.
2. Increase the heat to medium-high. When the mixture starts bubbling, stop stirring. Let the mixture cook at a bubbling simmer for three minutes. Tweak the heat every now and then to keep the bubbling consistent.
3. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool, then stir in the vanilla extract.
4. Serve warm.
5. Store in sealed container in the fridge for up to two weeks. Reheat the sauce over low heat.

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Caraway Pot Roast

This roast beef dish is savory, tangy, and - most importantly - easy to create. The apple is a surprising touch and its tartness compliments the roast. You can cook this immediately or you can prepared it in advance and freeze it until you need a day off from cooking. I took a knife to my roast and divided it into two meals.

Caraway Pot Roast

adapted from Once-a-Month-Cooking by Mary Beth Lagerborg and Mimi Wilson

serves 4

Prep Time: 10 to 15 minutes

Cook Time: 6 to 12 hours

To prepare and freeze:

• 1 large onion, finely diced
• 1 tsp crushed garlic
• 2 1/2 pound roast beef, fat trimmed
• 15-oz Libby's Bavarian Style Kraut, drained
• 1/2 tsp salt
• 1/4 tsp pepper

To finish and serve:

• 1 cup of water
• 2 granny smith apples, grated
• 16-oz wide egg noodles

Directions

1. Place all ingredients except water, apples, and noodles in bag and seal well. Freeze.
2. Thaw and put into Crock-Pot. Add water, cover, and turn on low for 6 to 8 hours. (12 hours if not thawed.)
3. Shred the meat in the juice. Grate apples and put on top meat. Serve on cooked noodles.
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