WALDINE VAN GEFFEN VGHC42A
Combine sugar, cream, cinnamon and butter. Bring to a boil. Add the corn
starch mixed with 1/4 c water and cook, stirring until sauce is clear.
Remove from heat and stir in whiskey. Serve beside Bread Pudding Souffle or
spoon on top. Source: Floyd Bealer, Doug's Restaurant, Slidell
Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997
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