We use half and half in a number of sauces. Depending on what we have available, we sometimes substitute light or heavy cream with very good results, perhaps adding a bit of water to compensate for the extra richness, but then, sometimes richer is better.
| Aunt Sally's Brownies |
| Baked Pasta with Roasted Pumpkin |
| Cakey Cookies |
| Christmas Eve Kuchen |
| Hot Fudge Sauce |
| Pasta in a Simple Sauce with Spinach |
| Plum Tart |