Years ago, appeared in the New York Times, recipes for gingerbread and bourbon/brandy hard sauce.We've lost the recipes. We liked the cake and sauce. Can anyone supply the recipes? Many thanks.
There is a recipe for both at Epicurious.com Hard sauce is just a combination of powdered sugar, butter and flavoring. Try maybe a cup of the powdered sugat to 2-5 Tbs. soft sweet butter and then about 2 Tbs. brandy. Beat it well and it is ready to go.
