8. Vintage Recipes   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Email   
   recipes@tias.com if you would like to submit a recipe.   
      
   Diane C. from Santa Cruz is looking for 'Sticky Toffee Pudding'. Here's one of   
   the recipes submitted:   
      
    Ingredients   
     * 1 cup plus 1 tablespoon all-purpose flour   
     * 1 teaspoon baking powder   
     * 3/4 cup pitted dates   
     * 1 1/4 cups boiling water   
     * 1 teaspoon baking soda   
     * 1/4 cup unsalted butter, softened   
     * 3/4 cup granulated sugar   
     * 1 large egg, lightly beaten   
     * 1 teaspoon vanilla   
      
   *Toffee Sauce*   
      
       1/2 cup unsalted butter   
       1/2 cup heavy cream   
       1 cup packed light brown sugar   
       1 cup heavy cream, whipped   
      
      
   Directions :   
   Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish.    
   Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates   
   fine.  Place in a small bowl and add the boiling water and baking soda; set   
   aside.  In a bowl of electric mixer beat the butter and sugar until light and   
   fluffy.  Add the egg and vanilla; beat until blended.  Gradually beat in the   
   flour mixture.  Add the date mixture to the batter and fold until blended with   
   a rubber spatula.  Pour into the prepared baking dish.  Bake until pudding is   
   set and firm on top, about 35 minutes.  Remove from oven to a wire rack.    
   Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy   
   saucepan; heat to boiling, stirring constantly. Boil gently over medium low   
   heat until mixture is thickened, about 8 minutes.  Preheat broiler.  Spoon   
   about 1/3 cup of the sauce over the pudding.  Spread evenly on top.  Place   
   pudding under the broiler until the topping is bubbly, about 1 minute.  Serve   
   immediately spooned into dessert bowls.  Drizzle with toffee sauce and top   
   with a spoonful of whipped cream or vanilla ice cream.  (Recipe courtesy Marie   
   Simmons)   
      
   Jaci B. - Carrollton, VA   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)