1/2 cup white sugar
2 tbsp water
1/4 tsp cinnamon
1/4 cup soymilk (must be the full
1 fat kind, or use cream)
Directions
Mix sugar and water in a pan BEFORE adding heat. Stir over medium
flame until it begins to brown. Add cinnamon and soymilk, remove
from flame and stir well. If things harden, return to heat and let it
melt up well. This is actually better over cooked brown rice than it
is over the bread pudding.
From: Lu Bozinovich
#164, Aug. 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 /2
Caramel Sauce Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Sauce
The History of Recipes
We are able to follow the history of meal recipes back into distant history, certainly as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
As we move on, we have a couple of recipe books from the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are not about the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including coriander, basil and rosemary. These new spices and herbs caused a torrent in cookery books, many of which still exist in private cookery archives. The arrival of television brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Caramel Sauce recipe.
