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.   
      
   Last week a reader asked for a receipt for butterscotch for ice cream.  Here   
   are three sent in by our readers.  As always, thank you for helping!   
   -+-   
      
   Hi - the request for homemade butterscotch sauce reminded me of the ice cream   
   socials a local group used to hold years ago when I was a member.  I dug   
   through my vintage cookbooks looking for the recipe for butterscotch sauce I   
   used back then, it's super simple and very good, and I found it!  This is from   
   the 1954 (!) edition of Betty Crocker's Good & Easy Cook Book.  It makes one   
   cup of sauce; I used to double the recipe for the socials.   
      
   Butterscotch Sauce   
      
   1 1/2 cups brown sugar (packed)   
   1/2 cup white corn syrup   
   4 tbsp butter   
   1/2 cup heavy cream   
   1 tsp vanilla   
      
   Mix brown sugar, corn syrup and butter in saucepan and bring to a boil over   
   low heat.  Remove from heat.  Stir in cream and vanilla. Can be served warm or   
   cooled.   
      
   Enjoy!   
   Lynn in Florida   
   --   
      
   Homemade Butterscotch Sauce   
      
   4 tablespoons (1/2 stick) unsalted butter 1/2 cup packed dark brown sugar   
   1 teaspoon salt (regular sea salt)   
   1/2 cup heavy cream   
   1 teaspoon vanilla extract   
      
   Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over   
   medium heat.   
      
   Add the brown sugar, salt and heavy cream and stir the mixture with a rubber   
   spatula until it's well blended.  Bring the mixture to a boil, scraping down   
   the sides occasionally, and boil it for 4 to 5 minutes.   
      
   Remove the mixture from the heat and stir in the vanilla extract. Transfer the   
   butterscotch sauce to a container to cool.   
      
   Carol T, Cullman, AL   
   --   
      
   1 cup butter---do NOT use margarine. 2 cups brown sugar   
   2 cups heavy cream   
   2 teaspoons vanilla   
      
   Melt the butter and brown sugar together. Then stir in the heavy cream and   
   cook about 10 to 12 minutes until it is thick.  stir in the vanilla and add a   
   pinch of salt.   
      
   This is the sauce we used for bread pudding, ice cream, and apple pie and   
   apple dumplings.  the recipe makes about 6 cups.   
      
   I don't know which of the older relatives it came from, but all of my German   
   immigrant family used it.  I'm from Louisville, Kentucky and have lived here   
   all of my life.   
      
   Nancy K. N.   
   --------------   
      
   9. As with collectibles, people also have very strong feelings about foods   
   from their past.  Sometimes these special recipes get lost. This section is to   
   help people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.    
   If you have a vintage recipe request send it to recipes@tias.com and we might   
   just publish it here.   
      
   TIAS.com merchants have well over 4,000 cookbooks for sale! You can   
   see them here: http://www.tias.com/books/cooking/   
      
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
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   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)