Simple recipe made with eggnog, cornstarch, whipping cream, and rum or brandy. Yields 2 cups.
A mixture to sprinkle over cake, bread, coffee cake or muffins before baking.
A fudge sauce to serve over ice cream.
A traditional sauce to be served with plum pudding or on hot raisin toast. Requires no cooking, made in a blender and refrigerated.
Topping for coffee cake which keeps refrigerated for a week or more. Recipe is scalable, and cream can be substituted for the milk for a richer sauce.
Simple to make, thin sweet sauce which can be used with Christmas plum pudding, or over ice cream. Made with butter, brown sugar, and cornstarch.
Made in a double boiler with butter, confectioners' sugar, and an egg. Served warm.
Served warm and calls for butter, unsweetened chocolate, white sugar, corn syrup, and vanilla extract.
This variation is made with white sugar, unsweetened cocoa powder, butter, evaporated milk, cinnamon, and vanilla extract. Keeps in the refrigerator and can be reheated in the microvawe.
A quick and easy hard sauce requiring no cooking. Made with butter, white sugar, brandy and a dash of almond extract.
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