| 155 | 156 | 157 | 158 | 159 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
2
2
2
2
2
1
1
sticks unsalted butter, softened
tbsp. orange zest, grated
tbsp. Cointreau or Grand Marnier
tbsp. orange juice
tbsp. confectioners’ sugar
/4 tsp. vanilla extract
/4 tsp. nutmeg
Blend butter, sugar and orange zest in mixing bowl. Slowly beat in liqueur, juice,
vanilla and nutmeg until smooth. Spoon into individual ramekins or butter mould and
chill until serving. Serve with hot breakfast muffins or on pancakes.
English Custard Sauce
(This is an exception to sauces adding flavor. The English have an interesting
custom of adding a bland custard sauce to tasty desserts...?)
1
4
1
2
cup heavy cream
egg yolks
/3 cup sugar
tsp. vanilla
Scald cream in saucepan over low heat. Beat egg yolks with sugar until lemon
yellowcolored. Add cream to eggs, stirring constantly. Transfer to saucepan and cook,
but do not boil, over medium heat, stirring until thickened. Add vanilla. Serve hot or at
room temperature. (Sauce will form crust as it cools, so cover it tightly with plastic
wrap.) Very nice over strong—flavored berry desserts.
Hot Toddy Rum Sauce
1
1
1
1
/4 cup dark rum
/2 cup butter
cup water
cup sugar
Heat sugar and water in saucepan until sugar dissolves completely and syrup
thickens slightly. Remove from heat and add butter. Stir in rum. Return to heat briefly
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|