Name: Mint Flavored Hard Sauce
Ingredients: 1 Stick unsalted butter softened; 2 1/2 c Powdered sugar; 1/8 ts French Cognac Vanilla; 1 tb Mint flavored syrup; 1/4 c ;Water; 1/4 c Spearmint leaves; packed; 1/2 c Sugar

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	French	Desserts, Seasonings, Sauces	1	Batch

INGREDIENTS

1		Stick unsalted butter softened
2 1/2	c	Powdered sugar
1/8	ts	French Cognac Vanilla
1	tb	Mint flavored syrup
1/4	c	;Water
1/4	c	Spearmint leaves; packed
1/2	c	Sugar

INSTRUCTIONS

HARD SAUCE
MINT FLAVORED SYRUP
To make the hard sauce, cream butter well.  Add sugar gradually. Beat until
very creamy.  Add vanilla and mint syrup; blend well.
To make the mint flavored syrup, combine water and sugar and bring to a
boil.  Reduce heat and simmer 5 minutes. Add mint leaves to syrup. Bruise
leaves well by mashing with a spoon. Cover and let steep for 4 hours.
Remove leaves and strain syrup.
From Bessie Hulett in _Bessie's Blue Ribbon Recipes_ by Bessie Hulett.
Shively, KY: 1992.  Pg. 110.  Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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