Spiced Vanilla Sauce With Butter Recipes

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Steps:

• In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water. Bring to a simmer and simmer until clear and thickened.
• Blend in butter and vanilla.
• Serve over hot fritters or serve with bread pudding or other dessert.

Steps:

• Blend cornstarch and sugar.
• Add boiling water, stirring constantly until thick.
• Add lemon juice, butter, nutmeg and salt.
• Serve warm.
• My Method:.
• I just whisked everything, except the butter, together and cooked it.
• When boiling hot, I whisked in the butter and stirred until thickened.

Steps:

• Preheat oven to 350°F degrees.
• Beat butter and brown sugar for 5 minutes in a mixer bowl.
• Beat in eggs and vanilla just until blended.
• Set aside.
• Mix flour, pumpkin pie spice, baking powder, allspice and salt.
• Gradually add to sugar mixture; beating until well blended.
• Stir in apples, nuts, and raisins, if desired.
• Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Serve warm with Vanilla Butter Sauce.
• Vanilla Butter Sauce:.
• Combine butter and whipping cream with brown sugar.
• Bring to boil over medium heat.
• Reduce heat; simmer 10 minutes or until slightly thickened.
• Remove from heat; stir in vanilla.
• Serve warm.
• Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before.
• Warm the cake, in the oven, and the sauce, on top of the stove, before serving.

Steps:

• Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
• Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
• Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
• Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
• Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
• In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
• Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.