Vanilla Hard Sauce Recipes

Steps:

• In a small saucepan, combine the sugar, flour, nutmeg, allspice and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and extracts. Serve with spice cake. Refrigerate leftovers.

Steps:

• Bring water to boil in a small sauce pan.
• Combine sugar and cornstarch.
• Stir well.
• Add sugar mixture to boiling water.
• Reduce heat to medium, stirring constantly or until mixture thickens.
• Remove from heat.
• Add butter, vanilla, and salt.
• Stir until butter melts.

Steps:

• Mix together the sugar, butter, vanilla and egg in a saucepan set over medium heat. Cook, stirring, until the sugar melts. Add the brandy and stir for 1 minute. Add the nutmeg and orange zest, and serve warm.

Steps:

• 1. In small bowl of electric mixer, at high speed, cream butter until light.2. Add vanilla and sugar; beat until fluffy and smooth Sherry Hard Sauce; Prepare sauce as above omiting vanilla and substituting 1 teaspoon sherry Orange Hard Sauce: Prepare sauce as above, with these exceptions; omit vanilla. Add 1 tablespoon grated orange peel, 2 teaspoons orange juice, and 1/2 teaspoon orange extract To Store Hard Sauces; Put them in pretty jars with tight fitting lids. Keep refrigeratede

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:

• Note: one 6 inch vanilla bean equals about 1 tablespoon extract,if you want to substitute extract for vanilla bean.
• But using the vanilla bean seeds is so much more tasty!
• Scrape tiny vanilla beads into sugar,stir well.
• Combine with buter into mixing bowl.
• Beat at medium speed of electric mixture until well blended.
• Serve on Apple Berry Cobbler (another Recipezaar recipe),or any other fruit pie,pound cakes,etc.

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in water until smooth. Bring to a boil; cook and stir for 15 minutes until smooth, thickened and clear. Remove from the heat; stir in vanilla and butter. Serve warm over cake.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.