|The Book of Great Breakfasts and Brunches|
|by Terence Janericco|
This book presents many exciting, delicious, and interesting dishes for breakfasts and brunches besides giving delightful suggestions on how and w...
Results 1 - 10 of 59 for plum pudding sauce
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Pudding: Cream shortening ... Add eggs and plum pulp. Mix well. ... serve hot with sauce. Sauce: Mix ... Stir until blended. Serve over pudding. Serves 6-8.
Mix pudding ingredients and add ... serving with hard sauce topping. SAUCE: Boil ... and sauce can be made very far ahead of time and reheated when served.
Combine flour, molasses, ... warm with Vanilla Sauce. Double recipe ... except vanilla to a boil over low heat. Cook 2 to 3 minutes. Add vanilla. Serve hot.
Combine fruits, rinds, ... remaining ingredients except sauce and add creamed ... hot water. Cover, steam for about 2 hours. Unmold. Serve with Hard Sauce.
Cream sugar, butter, egg yolks, and pinch of salt. Add wine or brandy and milk which has been heated. Cook in double boiler as for boiled custard.
Cook until thickens a trifle.
Cream butter, sugar and flour. Add well beaten egg yolk, water, and cook in double boiler until thick. Add vanilla and cool. Add beaten egg white.
Mix all the above together well, adding boiling water last. Place in the top of a double boiler and cook until mixture thickens.
Cream butter and ... brandy and nuts. When cold beat in lightly well, beaten egg whites. This sauce can be made a day ahead, if it separates beat it up again.
In a sauce pan mix sugar ... a bit; then blend in butter, salt and brandy. May be made a few hours before serving and reheated. Makes about 2 cups sauce.
Result Page: 1
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