Guest guest Posted December 3, 2005 Report Share Posted December 3, 2005 Thank you, Angela. So....hard sauce is just buttercream frosting with Brandy instead of milk?!!! No wonder my husband loves this! He loves frosted cakes! I will try this and it will be fun making it since I can sample the Brandy to be sure it's OK! Jane Hard Sauce Hi Jane, here's a recipe for hard sauce from my better homes and gardens new cook book. 1/4 cup margarine or butter, softened 1 cup sifted powdered sugar 1/2 teaspoon vanilla in a small mixer bowl beat together softened margarine or butter and powdered sugar with an electric mixer on medium speed for 3 to 5 minutes or till mixture is well combined. Beat in vanilla. Spoon into serving bowl. chill to harden. serve with plum pudding or warm gingerbread. makes 2/3 cup ( 10 to 12 servings). Brandy Hard Sauce: prepare as above, except substitute 1 tablespoon brandy or rum for the vanilla. Orange Hard Sauce: substitute 1/4 teaspooin finely shredded orange peel and 1 tablespoon orange juice or orange liqueur for the vanilla. Hope this is what you're looking for, I'm thinking of the brandy variation over slices of gingerbread ( gingerbread loaves, in our files, totally yum with no topping, LOL ) peace, Angela who I am is fine, it's just this body that's disabled! middle age = that time of life when we realize yesterday's sex, drugs and rock and roll are todays memories, prescriptions and golden oldies! Personals Single? There's someone we'd like you to meet. Lots of someones, actually. Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2005 Report Share Posted December 3, 2005 Jane <twoslim wrote: Thank you, Angela. your welcome So....hard sauce is just buttercream frosting with Brandy instead of milk?!!! No wonder my husband loves this! He loves frosted cakes! I will try this and it will be fun making it since I can sample the Brandy to be sure it's OK! Jane me too me too hee hee hee peace, Angela who I am is fine, it's just this body that's disabled! middle age = that time of life when we realize yesterday's sex, drugs and rock and roll are todays memories, prescriptions and golden oldies! Shopping Find Great Deals on Gifts at Shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 Hi, I saw the Apple Brown Betty recipe and the Hard Sauce recipe from a little while back. In the Hard Sauce recipe it calls for rum and is there any substitution for this? Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 > In the Hard Sauce recipe it calls for rum and is > there any substitution for this? By 'this' I guess you're meaning the rum, not the hard sauce, right? (I don't quite understand the attraction of hard sauce, but I'm a little weird that way. I used to prefer a caramel type sauce that one hostess consistently offered as an alternate.) Well, I've had it served to me made with brandy :=) But if you mean you want a non- alcoholic version so the kiddies and teetotal crowd can enjoy, then perhaps rum or brandy flavouring? Or simply leave it out? Dunno - it's a long time since I indulged (in hard sauce, I mean). Pat who suddenly has an inexplicable craving for something sweet. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 , " jasminecandyoreo " <sleepydaisy@b...> wrote: > > [....] the Hard Sauce recipe it calls for rum and is > there any substitution for this? Here's a recipe that calls for either alcohol or extract. I made a substitution for the butter for this list; see the link for the original. Hard Sauce 1 cup powdered sugar 1/4 cup vegan margarine, softened 2 teaspoons hot water 1 tablespoon brandy, bourbon or rum, or 1 teaspoon brandy or rum extract In small bowl, combine all ingredients; beat at high speed until well blended. Serve immediately, or cover and refrigerate until serving time. Serve over warm dessert. Store in refrigerator. Yield: 3/4 cup Adapted from: http://www.dvo.com/recipe_pages/pillsbury/Classic_Hard_Sauce.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 If you need a substitute for rum so you can avoid the use of alcohol, extract usually has almost as much alcohol as the real stuff. I dont remember if in the original recipe instructions you had to cook it, but cooking does take the alcohol out. If you want to make the recipe, but dont normally drink rum and dont want a full bottle sitting around the house for years, you can buy small one-shot bottles (like what they give you on airplanes) at most liquer stores. take care, caryl , " msbauju " <msbauju> wrote: > > , " jasminecandyoreo " > <sleepydaisy@b...> wrote: > > > > [....] the Hard Sauce recipe it calls for rum and is > > there any substitution for this? > > Here's a recipe that calls for either alcohol or extract. > I made a substitution for the butter for this list; see the link for > the original. > > Hard Sauce > > 1 cup powdered sugar > 1/4 cup vegan margarine, softened > 2 teaspoons hot water > 1 tablespoon brandy, bourbon or rum, or 1 teaspoon brandy or rum > extract > > In small bowl, combine all ingredients; beat at high speed until > well blended. Serve immediately, or cover and refrigerate until > serving time. Serve over warm dessert. Store in refrigerator. > > Yield: 3/4 cup > > Adapted from: > http://www.dvo.com/recipe_pages/pillsbury/Classic_Hard_Sauce.html > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 Not all alcoholic content is burned off in cooking. It depends on the amount used and the method used for cooking. I've included a chart below (hope it comes through okay) that tells how much alcoholic content is left after cooking in various ways. If you want more info, go to: http://homecooking.about.com/od/alcohol/a/alcoholsub.htm This article also gives links to substitutions for alcoholic drinks in recipes. God's Peace, Gayle l Burn-off Chart Preparation Method Percent Retained alcohol added to boiling liquid & removed from heat 85% alcohol flamed 75% no heat, stored overnight 70% baked, 25 minutes, alcohol not stirred into mixture 45% Baked/simmered dishes with alcohol stirred into mixture: 15 minutes cooking time 40% 30 minutes cooking time 35% 1 hour cooking time 25% 1.5 hours cooking time 20% 2 hours cooking time 10% 2.5 hours cooking time 5% Quote Link to comment Share on other sites More sharing options...
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