This is one of those classic recipes. Not that it has been made numerous times. It is classic in that I ripped it out of a magazine and shoved it into my 'recipe binder' and forgot about it.

Have you done that?

I do occasionally make a good effort to organize my binder, to decide which recipes to keep, to paste nicely onto paper, then slide into slipcovers. I make some progress, but the binder seems to grow and become unwieldy all on its own (I am sure it has nothing to do with me ripping and shoving, ripping and shoving).

Every time I get my paws on a food magazine, I have to rip out recipes to try. Oh that sounds so delicious, I have to try that... Ooooh, that would be a perfect appetizer, and easy besides... my kids would really like this one... I have been wanting a good recipe for that... so that is how to cook that vegetable... and it goes on and on.

I think this simple dessert caught my attention because I adore making my own simple vanilla ice cream, and to dress it up for guests, this seemed the perfect match (and you can make them ahead of time).

You can buy or make your own ice cream. Here is the recipe for the caramel croutons:

Brioche Caramel Croutons 6 T butter 1 cup sugar 1/4 cup water 1 small loaf brioche (4-5 ounces), cut into 3/4 inch cubes

Line baking sheet with parchment (Silpat works great); in saucepan over medium high, combine butter, sugar, water. Stir to dissolve sugar, 2 minutes. Allow to boil, until syrup is medium amber color, about 4 minutes. Remove from heat, add cubes to coat. Transfer to baking sheet, spreading so they don't touch. Let cool. Keeps well sealed for up to a week.