Moms 50 Year Hard Sauce Recipes

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MOM'S 50 YEAR HARD SAUCE



Mom's 50 Year Hard Sauce image

Mom has served this hard sauce over Christmas pudding for the past 50 years. What she may not know, is that every time we went by the stove and stirred it, we added another dash of brandy. It was the only alcohol allowed in the house.

Provided by Chef Dee

Categories     Dessert

Time 7m

Yield 2 cups

Number Of Ingredients 7

1 cup brown sugar, packed
2 tablespoons cornstarch
1 1/2 cups boiling water
2 tablespoons molasses
1 tablespoon butter
1 teaspoon vanilla
1 tablespoon cherry brandy

Steps:

  • In a saucepan, stir together the sugar and cornstarch.
  • Add the remaining ingredients, and boil until thick.
  • Add cherry brandy-- every time you walk by.

MY MOM'S VERY POPULAR SPAGHETTI SAUCE RECIPE



My Mom's Very Popular Spaghetti Sauce Recipe image

Once you make this, you'll have a hard time going back to Spagetti sauce in a jar, I promise! My Mom has been making this since I was a kid. It is a big batch, that I make and eat and freeze the leftovers. Great to have in the freezer, can be served with any pasta. I've made this for many, many friends and people are always asking for my recipe, so here it is, straight from our family cookbook my sister assembled as a Christmas gift to my family. I've always wanted to publish a recipe on here, and this is my first pick, because it is my 'sure thing'. It is hard to mess up and everyone who eats it love it. I belonged to a dinner club and the ladies asked for a repeat - that is a huge compliment! Parents, I don't recommend leaving out the tabasco for kids, it is not spicy, but it needs the flavor. I think it, the sugar and the worcestershire sauce make it special. In fact, I like a little more tabasco than the recipe calls for. Also, I added the celeryand carrots (the more veggies the better I believe). I hope you enjoy this as much as my family has over the years.

Provided by Diane73

Categories     Vegetable

Time 2h30m

Yield 20 cups?, 8-10 serving(s)

Number Of Ingredients 18

2 lbs ground beef
2 medium chopped onions
3 stalks chopped celery
2 diced carrots (add as much or as little as you like)
7 1/2 ounces tomato sauce
10 ounces tomato soup
13 ounces tomato paste
28 ounces tomatoes (I like petite)
3 cups water
3 tablespoons white sugar
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
3 teaspoons salt (more or less depending on your taste)
1 1/2 teaspoons dry oregano
1 teaspoon garlic salt
1 teaspoon dry basil
1 teaspoon celery seeds or 1 teaspoon celery salt
1/2 teaspoon ground pepper

Steps:

  • Saute ground beef. Add onion, celery and carrots, cook until soft.
  • Add every thing else! (tomato sauce, tomato soup, tomato soup, tomatoes, water, sugar, worcestershire sauce, tabasco, salt, oregano, garlic salt, basil, celery salt, and pepper).
  • Simmer (covered because it splatters), for a good while (that's what it says). i usally don't time it, but let it sit on stove for at least an hour, some times two. I just add a bit more water if it gets too thick before supper time.
  • Stir often, so it does not burn on bottom!

Nutrition Facts : Calories 373.4, Fat 17.9, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1725.5, Carbohydrate 30.1, Fiber 5.4, Sugar 19.6, Protein 25.5

HARD SAUCE



Hard Sauce image

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

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Dash ground allspice
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon rum extract

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 :

AUNT JEANNIE'S HARD SAUCE



Aunt Jeannie's Hard Sauce image

My great-aunt Jeannie (from Scotland) made this each Christmas to serve with my grandmother's plum pudding and mince pies. She always put in a fancy glass bowl and then used red and green maraschino cherries, cut in half, to made a Christmas tree on top. My sister Carol is now in charge of making this each holiday. Mincemeat tarts would just not be the same without it! (Number of servings is appx)

Provided by Impera_Magna

Categories     Sauces

Time 15m

Yield 20 serving(s)

Number Of Ingredients 5

1/2 cup butter, at room temp
2 cups confectioners' sugar (10x)
2 tablespoons cream or 2 tablespoons evaporated milk
1/4 cup brandy
1/4 teaspoon vanilla

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.

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