BUTTERSCOTCH BLONDIES
Recipe from Cooking Light

2 cups all purpose flour
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter
3/4 cup egg substitute
Cooking spray

1. Preheat oven to 350
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, sugar, baking powder and salt in a large bowl.
3. Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl and cool for 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9 inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into 48 squares. Yield 24 servings

Just for you, Ginger - don't forget to top the sundae with whipped cream :)

SCHRAFFT’S BUTTERSCOTCH SAUCE
Recipe Courtesy Arthur Schwartz
Makes 1-3/4 cup

To make the classic Schrafft’s sundae, I have been using Haagen-Dazs coffee ice cream and Blue Diamond brand roasted, salted almonds. They’re terrific. I chop them coarsely and use about a heaping tablespoon on each sundae. Need I say that if you prefer chocolate or vanilla to coffee ice cream, the sauce and nuts are still a sensational sundae topping.

1 cup packed light brown sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter
1/8 teaspoon salt
1/2 cup heavy cream
1/2 teaspoon vanilla extract

In a heavy, medium-sized saucepan, over medium heat, combine the brown sugar, corn syrup, butter, and salt. Bring to a boil, stirring constantly.

When the mixture begins boiling at the edge of the pot, stop stirring and boil hard for 1 minute.

Remove from heat. Pour in the cream and stir well. Stir in the vanilla.

The sauce may be served hot, warm or at room temperature. If it gets a little grainy or lumpy, reheat gently and still vigorously with a whisk.

Arthur’s Two Cents: I made a double batch with no problem, but had much left over. Stored in a tightly closed jar, it kept in my refrigerator perfectly for nearly six weeks – until I finished it.