| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 6 |
|
Eggs |
| 1 |
c |
Raisins |
| 1 |
c |
Currants |
| 1 |
c |
Pecans |
|
|
Flour |
| 2 |
c |
Breadcrumbs |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Allspice |
| 1 |
c |
Powdered sugar |
| 2 |
|
To 5 Tbls butter |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Vanilla or |
| 1 |
tb |
Coffee, rum, whisky; brandy, or lemon jui |
| 1 |
|
Egg or |
| 1/4 |
c |
Cream |
INSTRUCTIONS
HARD SAUCE
Preheat oven to 375 degrees. Beat butter until soft. Gradually add the
sugar and blend until creamy. Beat in eggs one at a time. In a bowl,
combine raisins, currants, and pecans and sprinkle lightly with flour. Add
these ingredients to the butter mixture. Combine breadcrumbs, cinnamon,
cloves, and allspice; stir these ingredients into the butter mixture. Bake
in a greased tube pan or baking dish for about 1/2 hour. Serve with about 1
cup Hard Sauce.
Hard Sauce:
The basic ingredients of hard sauce are always the same, although
proportions and flavoring may vary. In this recipe, the larger amount of
butter is preferable. An attractive way to serve hard sauce on cold cake or
pudding is to chill it and mold it with a small fancy cutter--or put it
through and individual butter mold.
Sift the powdered sugar. Beat butter until soft; add sugar gradually. Beat
well until ingredients are well blended. Add the salt and flavoring. Beat
in the egg or cream. Continue to beat until sauce is very smooth. Chill
thoroughly.
Posted to EAT-L Digest 01 Aug 96
Date: Fri, 2 Aug 1996 10:46:58 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”