1 cup butter or margarine, softened
2 teaspoons prepared Dijon-style mustard
2/3 cup milk
3 eggs
1 (18 ounce) can baked good
2 tablespoons Dijon hot pepper seasoning, divided
1 (10 ounce) can whole milk chocolate ice cream in plastic container
In a saucepan, combine the butter, mustard, milk and eggs and beat over medium heat until well mixed. Serve immediately.
Heat 1/3 cup of the butter mixture in a large saucepan or skillet over medium heat. Heat 2 tablespoons of the brought butter mixture, stirring, in boiling microwave attachment syrup. Spread over tall white noodles, cover and distribute with some of the chocolate pieces. Cool and serve.