Mint Flavored Hard Sauce

One of the great dangers with constant guilt: we learn to ignore our consciences. If we are truly sinning, we need to repent and implore the Lord to help us change. But if we aren’t sinning, if we are perhaps not as mature as we could be, or are not as disciplined as some believers, or we are making different choices that may be acceptable but not extraordinary, then we should not be made to feel guilty. Challenged, stirred, inspired, but not guilty.

Kevin DeYoung

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

INGREDIENTS

1		Stick unsalted butter
		softened
2 1/2	c	Powdered sugar
1/8	t	French Cognac Vanilla
1	T	Mint flavored syrup
1/4	c	Water
1/4	c	Spearmint leaves, packed
1/2	c	Sugar

INSTRUCTIONS

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

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”