Nigella Lawson - Butterscotch fruit fondue

Oct. 10: British chef Nigella Lawson shows TODAYs Al Roker how to cook up some sweet treats in no time. 081010 Butterscotch fruit fondue The celebrity British chef shares sweet and savory dishes for a full fall meal "Nigella Express" by Nigella Lawson 2 servings INGREDIENTS 3 tablespoons light brown sugar 2 tablespoons granulated sugar 1/2 cup golden syrup 2 tablespoons butter 1/2 cup heavy cream splash of pure vanilla extract approx. 12 oz cut fruit DIRECTIONS Melt the sugars, syrup, and butter in a saucepan and boil for 5 minutes. Add the cream and vanilla, stirring together, and then take off the heat. Divide the sauce between two cups or small bowls, and then arrange the fruit on two saucers or on a plate, as you see fit. Breakfast bars The celebrity British chef shares sweet and savory dishes for a full fall meal "Nigella Express" by Nigella Lawson Makes 16 INGREDIENTS 1 14-fl-oz can condensed milk 2 1/2 cups rolled oats (not instant) 1 cup shredded coconut 1 cup dried cranberries 1 cup mixed seeds (pumpkin, sunflower, sesame) 1 cup natural unsalted peanuts DIRECTIONS Preheat the oven to 250°F and oil a 9 x 13-inch baking pan or just use a disposable aluminum foil one. Warm the condensed milk in a large pan. Meanwhile, mix all the other ingredients together and add the warmed condensed milk, using a rubber spatula to fold and distribute. Spread the mixture into the oiled or foil pan and press down with a spatula or, better still, your hands (wearing those disposable ...

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