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Robert Frost said, “Home is the place where, when you have to go there, they have to take you in.” Well, my book group is the people who, when you screw up the dessert, they’ll still eat it and say “yum.”

I had signed up for dessert. It all started so innocently — cake and ice cream, easy, right? So I made a 1-2-3-4 cake from a really old stack of recipes that is somehow connected to Grammy (more on that another time). Great, simple cake, three layers, not too thick so there’s plenty of room for icing.

Then I started the icing. Again, a Gram recipe, this one marked as “Excellent!” in her handwriting. Caramel icing, meaning lots of light brown sugar, melted and swirling with cream, butter and vanilla. The kitchen smelled heavenly.

The trouble showed itself when I had to let the icing cool to room temperature, then beat it to thicken it up. Hmm, not much time. And I had used one of my favorite All-Clad pots, very heavy and thus superb at holding heat. I pulled out the arsenal of “cool it down” activities: The fridge for a bit. Ice cubes in a bowl, set the pot into that. Blowing on the bottom of the pot. Raking my fingers through my hair.

The icing would not set.

It was 7:30, time to actually BE at book group. I had three lovely layers of cake, two pints of ice cream . . . and a huge pot of caramel “sauce.”

I schlepped it all off to book group, arriving late and frazzled. In the warmth of that familiar circle of friends, I started to calm down. It helped tremendously that we were eating Bettina’s great food (for those of you who don’t know Loulies, that’s Bettina and Suzanne, and you want to know their food).

And the solution dawned: If the icing would not set, then I’d shred the cake too. Done. A pile of palm-sized cake chunks, piled on the antique cake plate and served with Bettina’s silver tongs, went around the table followed by ice cream — and the icing in a pitcher.

I love my book group: They said “yum,” and poured on the icing.

Caramel sauce (not icing) from Baking Family

I-Love-My-Book-Group Caramel Sauce

Serves 10 readers, plus a husband and three boys who came home later

  • 4-1/2 cups light brown sugar
  • 1-1/2 cups light cream
  • 3/4 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 1-1/2 teaspoons vanilla extract
Combine the sugar, cream and salt in a big-enough saucepan for them to boil up. Cook over medium heat, stirring, until the sugar dissolves. Continue cooking until the mixture forms a very soft ball in cold water, about 230°F if you have a candy thermometer. Remove mixture from heat and stir in the butter. Cool to lukewarm, or until it’s time to take the sauce somewhere. Add vanilla and mix in well.

In my family, pecan pie was not really our thing. Dad made something called Chess Pie, and we fondly referred to it as “pecan pie without the pecans” — which we did not miss at all.

On a troll through Grammy’s marked-up cookbooks, though, I found a recipe for pecan pie that caught my eye. Why? No corn syrup. Most pecan pies are held together with a minor bucket-full of light corn syrup. Not necessarily a bad thing, but I’m a fan of having my sweetness taste like sugar.

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