|by Carol Ann Rinzler|
This reference guide aims to provide information about basic foodstuffs and how much of a contribution each food makes to our daily recommended diet.
1 - 10 of 34 for hard sauce
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Separate eggs and ... lightly sprinkling of freshly grated nutmeg. Freeze until set. This sauce may be foamed ... iSi Whip or frozen on an Anti-griddle.
Beat together butter and sugar until light and creamy. Add lemon juice and brandy gradually. Beat until smooth. Refrigerate until set. Serve with ...
Combine fruits, rinds, ... remaining ingredients except sauce and add creamed ... hot water. Cover, steam for about 2 hours. Unmold. Serve with Hard Sauce.
Mix pudding ingredients ... before serving with hard sauce topping. SAUCE: Boil ... and sauce can be made very far ahead of time and reheated when served.
1. Make pastry ... Serve warm, topped with Hard Sauce. In medium bowl cream butter until light, add confectioners' sugar and vanilla and beat until smooth.
Make Bread Pudding: ... and lightly browned. Hard Sauce: In medium ... with pudding. 8-10 servings. 30 minutes preparation time plus baking and cooling.
Bake pie shell ... or until filling is set. Cool and serve with hard sauce. Cream butter with sugar; add bourbon and blend well. Chill. Makes 1 1/2 cups.
Put brown sugar ... Serve hot with Hard Sauce (below). Combine ingredients ... Put in bowl, run fork on top. Add nutmeg. Put in refrigerator for 2 hours.
Beat egg until light and foamy. Add sugar, molasses and corn syrup gradually, beating thoroughly. Add sifted dry ingredients gradually to egg ...
Place bread in ... is cooked, pour sauce over the top ... sauce to go down into the pudding. This is very rich, so small servings are recommended! Serves 8.
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