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.