Diner Dessert Recipes
Compiled by LAURANN CLARIDGE
Copyright 2000 Houston Chronicle
Recipes
The following recipes were adapted from Tish Boyle's new book Diner
Desserts (Chronicle Books, 2000, $18.95)
Butterscotch Sundae
Although ice cream of any flavor can be used in a sundae, vanilla ice cream
and butterscotch sauce are particularly well suited to each other. The
butterscotch sauce is easy to make and is far better than most bottled
varieties. The amount of salt in the recipe may seem high, but it balances the
sweetness of the brown sugar.
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5 tablespoons unsalted butter, cut into tablespoons |
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3/4 cup firmly packed light brown sugar |
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1/2 cup light corn syrup |
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1/2 cup heavy cream |
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3/4 teaspoon salt |
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1 teaspoon vanilla extract |
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Assembly |
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1 1/2 pints vanilla ice cream |
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1/4 cup chopped walnuts |
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sweetened whipped cream |
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4 marashino cherries |
1. To make the butterscotch sauce, in a medium saucepan, combine the butter,
brown sugar, corn syrup, cream, and salt. Place over medium-high heat and cook,
stirring occasionally, until the mixture comes to a boil. Let the mixture boil
without stirring, for 2 minutes. Remove the pan from the heat and cool for 15
minutes, whisking occasionally. Stir in the vanilla. Transfer the sauce to a
glass-measuring cup. Cover loosely with plastic wrap and cool completely. (The
sauce may be stored in an airtight container in the refrigerator for up to 5
days.)
2. To assemble the sundaes, place about 1 tablespoon of the cooled
butterscotch sauce in the bottom of each of 4 sundae glasses. Place a medium
scoop of the ice cream in each glass. Top with a generous drizzle of
butterscotch sauce, a sprinkle of nuts (if using), and then another scoop of ice
cream. Drizzle more sauce onto the sundaes, add another sprinkling of nuts, and
top each with a generous dollop of whipped cream and a maraschino cherry. Serve
immediately. Serves 4.
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