If you have extra Butterscotch, keep it in a jar in the refrigerator -- it lasts several weeks. Pour over vanilla ice cream. Make Robicelli's "butterbrew" egg creams. Fill a glass one third of the way full with milk, pour in the butterscotch until the milk now comes up to the glass's halfway point. use a butter knife to "stab" the liquid straight to the bottom, while you slowly pour seltzer up to the stop of the glass. <br /> <br />Reprinted by arrangement with VIKING STUDIO, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © ALLISON AND MATT ROBICELLI, 2013.

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