br>Serve warm with hard sauce.
For hard sauce:.
Thoroughly Cream butter
hard Sauce: Chill and serve on top of steamy pudding.
Cream butter with sugar and egg.
Mix all dry ingredients and add to butter mixture.
Add melted chocolate.
Pour into greased pudding mold.
Steam in simmering water for 2 1/2 hours.
This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.
nd is golden brown.
Hard Sauce:.
Mix all ingredients well
Preheat oven to 350\u00b0. Cube raisin bread, and mix with apples. Spread evenly in a 9x9-inch baking dish. In a bowl mix eggs with milk, sugar cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples.
Bake for 18 to 22 minutes until set. Remove and let cool.
For Hard Sauce: Combine all ingredients and mix well.
Pour over your Apple Betty and enjoy!
ith a dollop of the Hard Sauce(see below).
May be
rying pan heats up prepare hard sauce.
In a small bowl
udding. Serve with Vanilla Hard Sauce.
To make hard sauce, beat all ingredients
ubbly.
Meanwhile make the hard sauce. In a medium bowl, cream
irm to the touch.
Hard Sauce:
In small bowl, combine
ith powdered sugar.
For sauce:
Beat butter until fluffy
Preheat oven to 350\u00b0.
Place bread in a buttered 13 x 9 x 2-inch baking dish.
Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg.
Add preserves and raisins. Beat well and pour over the bread.
Stir gently with a fork until the ingredients are well blended.
Place dish in a pan containing 1-inch of hot water and bake for 45 minutes or until almost set in the center.
Serve with Hard Sauce.
Preheat oven to 375\u00b0.
Roll out pastry and line a 1 1/2-inch deep 9-inch pie pan.
In a bowl, beat eggs, sugar, corn syrup, salt, cinnamon, vanilla and butter until well blended, then stir in walnuts.
Pour filling into pastry shell.
Bake on lowest rack of oven until filling jiggles only slightly in center when pan is gently shaken (about 50 minutes).
Place on a rack and let cool until slightly warm.
Meanwhile, prepare Hard Sauce, if desired. Top each slice of pie with a dollop of sauce.
Makes 6 to 8 servings.
Fluffy Hard Sauce:
Cream butter.
Stir in egg yolk. Gradually cream in sugar until fluffy and light.
Add vanilla. Fold in egg whites.
Vary flavor with lemon or orange juice and grated peel or add 1 tablespoon of rum or brandy.
Refrigerate until serving.
Mix persimmon pulp, sugar, egg and milk. Sift together flour, salt, soda, cinnamon and nutmeg. Add butter and nuts. Combine persimmon and flour mixtures. Turn into a well-greased mold with a lid. If no lid is available, cover tightly with foil. Place on rack in kettle. Fill kettle with water halfway up mold. Cover and steam for 2 hours. Unmold on serving platter. Flame with warmed brandy, if desired, and serve with Hard Sauce. Makes 8 servings.
ightly sweetened whipped cream or hard sauce.
Bake pie shell at 400\u00b0 for 8 minutes.
Remove from oven and cool.
Beat eggs for 30 seconds and slowly; add syrup until blended.
Stir in melted butter, bourbon and pecans.
Pour filling into baked pie shell and return to oven for 35 to 40 minutes or until filling is set.
Cool and serve with hard sauce.
In a bowl, mix together persimmon, sugar, egg and milk.
Sift dry ingredients together and add.
Pour in melted butter and the chopped nuts.
Combine well and put in covered pudding mold. Steam in large pot filled with water halfway up the sides of the mold sitting on a rack.
Steam for 2 hours.
Remove from pot; uncover and cool.
Unmold onto serving dish.
Serve with Hard Sauce flavored with Grand Marnier or cognac and maybe some persimmon pulp given a whirl in the blender.
nd remove the pits. Spoon hard sauce over the peach halves.
Preheat oven to 350\u00b0.
Beat egg and sugar until light.
Add butter, beating constantly.
Sift together dry ingredients into bowl.
Mix wet ingredients well.
Add dry and wet ingredients, alternating 1/3 at a time.
Beat really well with a wooden spoon. With rubber spatula, scrape into greased baking dish.
Bake 1 hour; cool.
ith the whipped cream or Hard Sauce.
Serves 8.