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
|Christmas Eve Kuchen
|Hot Fudge Sauce
|Pasta in a Simple Sauce with Spinach