Star’s Caramel Sauce

This recipe is an old one from my cyber friend, Star.  It reminds me of a softer version of my Christmas caramels. It makes about 5-6 cups of decadent sauce for ice cream or other desserts. I'm using it on Pumpkin Squares.


2 sticks butter-No substitute
1 lb dark brown sugar
3/4 cup light corn syrup
14 oz can Sweetened Condensed Milk
1/2 tsp salt
1 tsp lemon juice
1/2 cup cream
1 tsp vanilla

In top of double boiler, combine all ingredients except cream and vanilla. Cook over boiling water for 1 hour. Stir in cream and vanilla and cook 30 minutes more. Store caramel sauce in refrigerator. 

It keeps indefinitely so you may make it several days in advance if desired.

Baked Bananas

Bananas must not be overly ripe, or you will end up with banana mush. Serve over ice cream.


4  large  bananas, peeled, cut in half length-wise
6  Tbs  apricot or peach preserves
2  Tbs  rum or brandy
1/4  cup  chopped fresh mint
2  tsp  grated lemon zest
4  tsp  butter

Place two banana halves on a piece of foil large enough to wrap them up in.  (Four pieces of foil) Mix the preserves and rum (brandy) together. Spoon over bananas; sprinkle with mint and lemon zest. Dot with butter.

Wrap up and bake @400° for 10 minutes.