Nutmeg Hard Sauce Recipes
HARD SAUCE
I remember making this sauce for my mom when I was about 8 years old. I loved the aroma and spicy flavor. Today, many cooks spread cream-cheese frosting on spice cake instead, but I think you're really missing something if you bypass this warm, old-time sauce. -Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
HARD SAUCE
This comes from my great-grandmother's kitchen from Florence Posey, this is wonderful over so many things apple pie, crip, bread pudding, I love it with vanilla ice cream too.
Provided by malinda sargent
Categories Other Sauces
Time 10m
Number Of Ingredients 7
Steps:
- 1. Simmer all ingredients together until thick serve hot or warm.
NUTMEG SAUCE
From a 1930s hand written cookbook from Neligh Ne. She had this written down two times so she used it for something important to her. We use vanilla sauce on pound cake in our family. This sauce is wicked good on my spice cake recipe . It will bump up old coffee cake. Mr. picky was licking the pan. The top part of the recipe was how it was written; at the bottom was how I did it.
Provided by Dienia B.
Categories Dessert
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
NUTMEG VANILLA SAUCE
This sauce is based on a classic vanilla anglaise, a sauce thickened with egg yolks and served cold over berries, chocolate cake or with a hot fruit pie. It was invented by the French but called anglaise (or "English" in French) because they observed the English always pouring a light colored cream liquid on their desserts. That liquid was what the British call "pouring cream," and it's a very thick flavorful cold cream they serve with dessert in a pitcher and pour it over everything.
Provided by Food Network
Categories dessert
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
- In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan.
- Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold.
HARD SAUCE
This is a buttery nutmeg flavored sauce that is traditionally served on top of steamed puddings.. As the butter melts, the rum and nutmeg flavor seep down into the hot pudding, a very satisfactory state of affairs.
Provided by grandma2969
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 882.8, Fat 46.4, SaturatedFat 29.3, Cholesterol 122, Sodium 328.4, Carbohydrate 120.1, Fiber 0.1, Sugar 118, Protein 0.5
NUTMEG SAUCE
A sweet sauce for serving over pound cake, gingerbread or ice cream.
Provided by Mikekey *
Categories Other Sauces
Time 10m
Number Of Ingredients 6
Steps:
- 1. Combine dry ingredients in a small saucepan. Use a little of the boiling water to mix the ingredients.
- 2. Stir in the remaining boiling water. Place over medium-high heat and stir until thickened. Add the butter and vanilla, and mix well.
- 3. Cool to room temperature.
NEW ENGLAND NUTMEG SAUCE
A lovely warm sauce perfect for bread puddings, apple pies or yellow cakes. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine sugar, flour and salt.
- Add boiling water gradually, stirring constantly.
- Add butter and cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in nutmeg.
Nutrition Facts : Calories 620, Fat 8.3, SaturatedFat 5.3, Cholesterol 20.4, Sodium 253.4, Carbohydrate 140, Fiber 0.5, Sugar 133.7, Protein 1
NUTMEG HARD SAUCE
This sauce can be made a few days ahead and stored in the fridge. Bring to room temperature before serving. Serve with your Christmas pudding. From Crabtree and Evelyn.
Provided by Queenkungfu
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, cream together butter and sugar until very light and fluffy.
- Add cognac, nutmeg, vanilla, and salt and beat until very light.
- If sauce seems too stiff, slowly add up to 2 tablespoons of cream.
- Spoon into a small serving dish and grate a little nutmeg over top.
- Enjoy!
Nutrition Facts : Calories 407.3, Fat 25.9, SaturatedFat 16.4, Cholesterol 71.3, Sodium 45.3, Carbohydrate 45.2, Fiber 0.1, Sugar 44.2, Protein 0.4
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