Half and Half Cream

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