Ingredients:

1 cup softened unsalted butter
3 cups sifted 10X - confectioners - sugar
scant 1/4 cup (3.5 to 4 tablespoons) brandy or rum (or 2 or 3 tsp
vanilla extract)

Cream together until very smooth, refrigerate until firm. If you want
to get fancy, spread the soft mixture in candy or butter molds before
refrigerating.

Uh...yes, this makes a lot of hard sauce...what's your point,
exactly? If you have leftovers, you can always spread it on toast or
pancakes or waffles or hot, mashed sweet potatoes...throw some in the
pan while making scalloped apples...or hot buttered rum...or roll
balls of it in melted bittersweet chocolate (well, that one might not
be so great, the longer I think about it.)

Martha

Martha wrote:
> Ingredients:
>
> 1 cup softened unsalted butter
> 3 cups sifted 10X - confectioners - sugar
> scant 1/4 cup (3.5 to 4 tablespoons) brandy or rum (or 2 or 3 tsp
> vanilla extract)
>
> Cream together until very smooth, refrigerate until firm. If you want
> to get fancy, spread the soft mixture in candy or butter molds before
> refrigerating.
>
> Uh...yes, this makes a lot of hard sauce...what's your point,
> exactly? If you have leftovers, you can always spread it on toast or
> pancakes or waffles or hot, mashed sweet potatoes...throw some in the
> pan while making scalloped apples...or hot buttered rum...or roll
> balls of it in melted bittersweet chocolate (well, that one might not
> be so great, the longer I think about it.)
>
> Martha

This reminds me of one of the first snacks my home-ec teacher had us
make back in Junior High was a broiled cinnamon toast. We broiled white
bread on one side, then spread the untoasted side with a hard sauce type
mixture made of butter, confectioner's sugar and cinnamon. Then broiled
until toasty and melted.

On Sat, 8 Nov 2008 17:01:57 -0800 (PST), Martha
> wrote:

>Ingredients:
>
>1 cup softened unsalted butter
>3 cups sifted 10X - confectioners - sugar
>scant 1/4 cup (3.5 to 4 tablespoons) brandy or rum (or 2 or 3 tsp
>vanilla extract)
>
>Cream together until very smooth, refrigerate until firm. If you want
>to get fancy, spread the soft mixture in candy or butter molds before
>refrigerating.
>
>Uh...yes, this makes a lot of hard sauce...what's your point,
>exactly? If you have leftovers, you can always spread it on toast or
>pancakes or waffles or hot, mashed sweet potatoes...throw some in the
>pan while making scalloped apples...or hot buttered rum...or roll
>balls of it in melted bittersweet chocolate (well, that one might not
>be so great, the longer I think about it.)
>
>Martha

Um, this may be a rather obvious question, but isn't that just a
buttercream frosting made with brandy instead of milk?

Cathy