VANILLA BEAN RUM OR BRANDY BUTTER (HARD SAUCE)
A rich sweet buttery sauce perfect for topping warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts!
Provided by BecR2400
Categories Sauces
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 362.3, Fat 24.8, SaturatedFat 15.7, Cholesterol 67.2, Sodium 5.7, Carbohydrate 30.1, Sugar 29.4, Protein 0.4
VANILLA BUTTER
This sweet butter is meant to be served with chocolate bread, but we think it would be an awesome addition to the weekend breakfast table. Slather it on waffles, muffins or scones.
Provided by Marian Burros
Categories dessert
Time 30m
Number Of Ingredients 3
Steps:
- Make the vanilla butter while the bread is rising. Cream the butter and sugar. Slowly beat in the vanilla.
- Transfer the mixture to a serving bowl, cover it and chill. Remove it from the refrigerator at least 30 minutes before serving. The butter should be soft and spreadable.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Protein 0 grams, SaturatedFat 11 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 1 gram
VANILLA BEAN SWEET TART PASTRY (SHORT CRUST)
Make and share this Vanilla Bean Sweet Tart Pastry (Short Crust) recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, combine flour, salt, sugar, butter and vanilla seeds. Pulse until the mixture resembles breadcrumbs. With the motor running, add egg yolks one at a time, then dribble in cold water until the mixture forms a ball.
- For individual tarts, divide into six pieces. Flatten into disc(s), wrap in plastic and let rest 1 hour in refrigerator.
- Roll out to fit tart mold(s), fill as desired, and bake.
Nutrition Facts : Calories 304.4, Fat 17, SaturatedFat 10.3, Cholesterol 96, Sodium 158.2, Carbohydrate 33.4, Fiber 0.9, Sugar 6.7, Protein 4.6
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