Salted Caramel – while the name evokes a gourmet treat (and it is) it always makes me want to snort just a little. Make caramel sauce and add a little salt. I know it’s fantastic, but people seem to just go nuts over the name! Anyway, salted or not, you just can’t beat a rich, luscious homemade caramel sauce.
Toffee Caramel Cheesecake, garnished with Salted Caramel Sauce and Milky Way Bars
A while back, I wrote a guest post for CCU Uru of Go Bake Yourself, an Australian blogger. This week, when I remade this Caramel Toffee Cheesecake, I updated it with new photos and am reissuing this post here on my site. It is just so flippin’ good – make it, and you’re welcome!!! 🙂
Caramel Toffee Cheesecake
For once I don’t have too much to say about a recipe – only that I became utterly enamored with the idea of this when I was leafing through a Midwest Magazine. I was wowed! Perfect for fall, perfect for Thanksgiving and perfect for me! The recipe makes eight servings, but for these photos, I made a smaller version.
Roasted Pears with Lemon Cream and Maple Caramel Syrup
When I was a kid, growing up in the Midwest back in the 60s, Rum, Whiskey or Vanilla Sauce was everywhere, it seemed. It would sneak into Church suppers and funeral luncheons, it was served at school hot lunches, in diners, and sometimes versions of it showed up at home, on some dessert or another.
Irish Bread Pudding with Rum, Whiskey or Vanilla Sauce
I just absolutely love Custard Sauce – Creme Anglaise. I don’t see it a lot these days, but you probably know it. It’s the luscious vanilla dessert sauce that tastes like the best premium ice-cream you can imagine and it’s also the base sauce for Floating Islands and a thinner version is used sometimes for our classic Egg Nog. Really, it’s just a thinner, saucy homemade pudding. Yum!
Custard Sauce – Creme Anglaise