Best Aunt Jeannies Hard Sauce Recipes

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
• Sift together all dry ingredients, set a side.
• Cream butter, sugar and egg yolks together.
• Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
• Fold in stiffly beaten egg whites.
• Roll berries well in flour.
• Fold berries in last.
• Bake in slow oven, 1-1 1/2 hours.
• In my oven it took 1 hour.
• Or until a toothpick inserted comes out clean and is golden brown.
• Hard Sauce:.
• Mix all ingredients well in a medium saucepan.
• When thickened add vanilla
• Dice cold butter.
• Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
• Serve warm or at room temperature.
• Refrigerate leftovers.

NON-ALCOHOLIC HARD SAUCE

Steps:

• Sift powdered sugar and set aside.
• Beat butter until soft.
• Gradually beat in the sugar until well blended.
• Beat in salt and vanilla.
• Beat in heavy cream .
• When sauce is very smooth chill thoroughly.
• Serve.

AUNT JEANNIE'S HARD SAUCE

Steps:

• Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy.
• Add sugar and blend well; stir in milk.
• Add brandy and vanilla, one teaspoon at a time to prevent separation.
• If sauce begins to separate, add more sugar.
• Turn into serving dish and decorate, if desired.
• Chill.

HARD SAUCE

Steps:

• In a mixer bowl, beat the butter until creamy, then blend in the rest of the ingredients and continue beating until the mixture is smooth.
• Transfer to a covered container and refrigerate. Remove from the refrigerator to soften slightly about 1 hour before serving.

DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)

Steps:

• Butter and flour inside of Bundt pan.
• Remove crusts and ends of the loaf; reserve for another use, if desired.
• Divide slices of bread into three even, separate piles.
• Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
• Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
• Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
• Top the plums with one cup of raisins sprinkled evenly around the layer.
• Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
• Pour ½ cup melted butter over all.
• Cut another third of the bread into triangles, and layer it over the plums and raisins.
• Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
• Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
• Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
• Place Bundt pan on baking sheet with sides.
• In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
• Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
• Sprinkle nutmeg over top and allow to rest for 30 minutes.
• Preheat oven to 350 degrees with rack in middle position.
• Place Bundt pan with baking pan in oven for 70 minutes.
• Let cool for 20 minutes.
• Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
• Bring to room temperature before serving (or warm individual slices in microwave).
• Dust with powdered sugar.
• For sauce:.
• Beat butter until fluffy.
• Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
• Repeat with remaining sugar and liquor OR milk.
• Beat until smooth and thick, but pourable.
• Store covered in refrigerator.
• Let stand at room temperature for ½ hour before serving.
• Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.

HARD SAUCE

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.

VANILLA BEAN RUM OR BRANDY BUTTER (HARD SAUCE)

Steps:

• Beat butter until light and fluffy (I use a hand held mixer).
• Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
• Beat in the rum, to taste.
• Transfer to a pretty glass serving bowl, dust with nutmeg.
• Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
• Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
• Keeps for several weeks in the refrigerator.