Wednesday, January 27, 2010
Hey FatBoy!! What's Cooking?
Hey!1 Check it out to Blogs in one day!! WOW! I am back on a roll!! No!! I am flooded with awesome Biker recipes and need to get them out!! So without further delay's here they are!! Enjoy!!
Ride safe and always EAT WELL!!
Chef FatBoy
Sweet Daddy’s Whiskey Pepper Steak
Submitted by: sweetdaddybob, Fl.
Ingredients:
Whiskey Pepper Sauce:
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
Pepper Steak:
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt
Directions: Fire up the barbecue. In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks. Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with whiskey pepper sauce. Yield: 2 servings
Bourbon Beef Tenderloin
Submitted by: Bob “Bobo” Phalen, FL.
Makes: 8 to 10 servings
Ingredients:
1 part bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill
Directions: Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8 to 12 hours, turning meat over several times. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.
Bacon and Bourbon Baked Beans
Submitted by: crazyj, Del.
Ingredients
2 16-oz cans pork & beans
1 green pepper, diced
4 slices bacon
1 medium onion, diced
1 4-oz can mushrooms bits & pieces, drained
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons Bourbon
1 tablespoon mustard
1/4 cup brown sugar
1/4 cup Barbecue sauce
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
Directions: Cook bacon until crisp. Crumble. In a large pot, combine the beans and remaining ingredients. Bake at 350 degrees for 30 minutes. Serves 8-12.
Whiskey Carrots
Submitted by: nanogil, Del.
Ingredients
3 pounds frozen crinkle cut carrots
1 stick butter
1/2 cup brown sugar
1/2 cup orange juice concentrate
2 ounces Bourbon
Directions: Boil carrots until almost tender, drain. In saucepan, heat butter, brown sugar, and orange juice concentrate until bubbly. Stir in Bourbon and remove from heat. Place carrots snugged in baking dish. Pour sauce over carrots and bake uncovered for 1 hour at 325 degrees.
Bourbon Pork Tenderloin
Submitted by: Jamie Thomson, Ill.
Ingredients
1 cup confectioner's sugar
2 tablespoons Bourbon or Whiskey
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 to 2 pound pork tenderloin (2 tenderloins)
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions: Preheat oven to 350 degrees, line a 7 x 11 inch baking dish with foil coated in non-stick cooking spray. In medium bowl, combine sugar, Bourbon / Whisky, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper. Place in baking dish. Spoon half of sugar mixture over tenderloins. Roast for 45 minutes. Remove from oven and spoon remaining sugar mixture over the tenderloins. Roast 5-10 minutes or until no pink remains. Cut into 1/4-inch thick slices and serve with sauce from the pan.
Bourbon Strip Steak
Submitted by: Ray Fletcher, Vir.
Ingredients
1/4 cup Bourbon or Whiskey
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons garlic powder
1/4 cup Dijon mustard
1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 1/2 pounds New York Strip Steak
Directions: Combine first 8 ingredients and mix thoroughly with a whisk. Trim 1/2 inch of fat from strip steak. Cut into 4 equal pieces. Place strip steak in a pan and cover with marinade. Refrigerate for at least 12 hours. Grill steak to taste. Baste frequently.
Bourbon Beef Barbecue
Submitted by: Bill Darrin, WVir.
Ingredients
1 beef rump roast (Approximately 3 pounds)
2 bottles Jim Beam Barbecue Sauce or your favorite
1 bottle Bourbon
Directions: Thoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover the bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot to medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add 29 ounces of Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Bourbon. Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Bourbon to taste. Serve the Bourbon Bluegrass Beef Barbecue sandwich style using freshly baked potato bread.
Bourbon Wild Rice
Submitted by: Sara Belanger, Del.
Ingredients
1 cup wild rice, soaked
1/2 stick unsalted butter
1 shallot or small onion, chopped
6 large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz. can
1/2 cup golden raisins
4 ounces Bourbon
2 1/2 cups rich chicken stock
Directions: Preheat oven to 350 degrees. Sauté shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour.
Chicken with a Kick
Submitted by: Ray ‘Obiwan” Konopka, FL.
Ingredients
4 boneless chicken breasts
1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup Bourbon or Whiskey
2 green onions, thinly sliced
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon vegetable oil
Directions: Place chicken between two pieces of wax paper and pound to 1/2-inch thickness; place in a baking dish. Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, pour over chicken and serve.
Grilled Marinated Grouper
Submitted by: Capt’n Ron, RI.
Ingredients
4-6 fillets grouper fish
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
2 cups Bourbon
1 teaspoon fresh grated lemon
2 teaspoons prepared horseradish
1 clove garlic, peeled and chopped
1 teaspoon dry oregano
1 teaspoon thyme
1 teaspoon mint leaves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
Directions: In blender or food processor, combine all marinade ingredients at high speed. Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices.
Baby Back Ribs
Submitted by: Chuck “Zero” Mitchell, Del.
Ingredients
2 full racks (quartered) baby back ribs
1 quart beef broth
2 cups Barbecue Sauce
1 cup honey
¼ cup Bourbon or Whiskey
Directions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbecue sauce, Bourbon and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
Bourbon Grilled Chicken
Submitted by: Dave Lee, Del.
Ingredients
Marinade:
1/4 C Chablis cooking wine
1 C butter, melted
1/4 C water
1/4 C lemon juice
1/2 tsp salt to taste
1/4 tsp pepper to taste
Glaze:
1 tsp onion powder
1 tbsp hot sauce
2 tbsp red wine vinegar
1/4 C Bourbon
2 C brown sugar
1/4 C water
2 beef bouillon cubes
2 tbsp Worcestershire sauce
Directions: Four boneless, skinless chicken breast halves. To make marinade: In a container, combine first four ingredients. Add salt and pepper to taste. Mix. Marinade can also be used for basting during grilling. To make glaze: Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Allow to cool. Apply glaze just before removing chicken from grill. To prepare chicken breasts: Marinate for 5 - 10 minutes. Place chicken on the grill or in a sauté pan. Baste often while cooking. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish.
Mixed Greens with Bourbon Vinaigrette
Submitted by: bigmamma, Ga.
Ingredients
1/4 cup chopped shallots or green onions
1/4 cup olive oil
1/2 cup & 1 tablespoon Bourbon
1 tablespoon chopped parsley
1 teaspoon chopped, fresh basil leaves (or 1/4 teaspoon dried basil)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
3 tablespoons cider vinegar
1/4 teaspoon granulated sugar
1/2 cup coarsely chopped walnuts
1 pear, cored and cut into 1/2 inch pieces
3 ounces goat cheese, crumbled
6 cups mixed salad greens (endive, bibb, romaine, or any combination, cleaned and torn into pieces
1/2 red bell pepper, cored and seeded, cut into julienne strips
1/2 green bell pepper, cored, seeded, cut into julienne strips
Directions: For dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender. Add 1/2 cup Bourbon. Cook about 5 minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, Bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes. Allow to cool. Combine walnuts and remaining salad ingredients in large bowl. Toss with dressing. Makes 4-6 servings.
Orange and Black Chicken Breasts
Submitted by: Mitch Davis, Del.
Ingredients
2 boneless chicken beasts
1/4 cup butter
1 teaspoon basil
1/2 cup orange juice
1/4 cup Bourbon
Directions: Melt butter in a frying pan. Sprinkle basil in both sides of chicken breasts and saute on medium until chicken is done and slightly browned. De-glaze the pan with orange juice and Bourbon, simmering until sauce is reduced slightly. Place chicken on rice and top with the orange-bourbon sauce. Serves 2.
Pork and Bourbon
Submitted by: Paul Matulis, Del.
Ingredients
3 pork tenderloins, about 10 ounces each
1 teaspoon seasoned salt
2 cloves garlic, put through a garlic press or mashed
1/2 teaspoon freshly ground black pepper
6 thick slices of bacon
1/2 cup Bourbon
Directions: Rub tops of tenderloin with combined salt, pepper, and garlic. Wrap bacon evenly around tenderloins; secure with wooden picks. (May be covered and refrigerated up to 8 hours before roasting.) Place tenderloins on rack in shallow foil-lined roasting pan. Roast in a 375 degree oven for 40 to 50 minutes or until thermometer placed in thickest part registers 150 degrees. Transfer tenderloins to large skillet; add Bourbon. Cook over medium heat until bubbly, turning tenderloins once to coat. Carefully ignite and shake skillet until flames subside. Transfer tenderloins to carving board, discarding wooden picks. Slice tenderloins and bacon crosswise into 1/2 inch slices; arrange on a serving platter. Drizzle with pan juices.
Sausage and Country Ham Mushrooms
Submitted by: Marty Coffey, Ky.
Ingredients
1/2 pound ground sausage
1/2 pound cooked country ham
1 cup chopped onion
1/2 cup diced sweet red peppers
8 ounces cream cheese
1-1/2 cups breadcrumbs
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 tablespoon granulated garlic
1/2 cup Bourbon
36 large mushroom caps
Directions: Sauté sausage and onions. Drain fat. Cool for about 30 minutes. Add remaining ingredients and mix thoroughly. Fill mushroom caps with mixture and place on cookie sheet. Bake for 15 minutes at 375 degrees.
Spicy Barbecued Bourbon Pork Chops
Submitted by: Jim “BigJ” Pipkin, AL.
Ingredients
1 12-16 ounce bottle Barbecue Sauce
1-2 ounces Louisiana Hot Sauce
1/2 cup honey
1/2 ounce soy sauce
1 cup mustard
1 cup ketchup
3 ounces mustard
2 ounces vinegar (apple cider or white)
1 ounce Bourbon or Whiskey
Directions: Place chops snugly in a two-inch deep baking dish. Lightly coat with Bourbon and sprinkle with seasoning. Broil on high for five minutes, flip, season and broil five more minutes. Remove and cover top and bottom of pork chops with barbeque sauce mix (mix together all above ingredients under sauce). Cook on low setting 250 degrees for 2 to 2-1/2 hours. Remove and pour off some of the juices and sauce so the chops are about halfway exposed but still have plenty of sauce on top. Broil on medium setting 350 degrees until sauce becomes dark and caramelized, about 12-15 minutes.
Spicy Bourbon Chili
Submitted by: Brian Camp, Ct.
Ingredients
3 pounds ground chuck
1 stick butter
2 large bell peppers, chopped
2 large onions, chopped
1 8-ounce can cut mushrooms, drained
8 medium garlic cloves, minced
3-1/2 teaspoons ground oregano
2-1/2 teaspoons cumin
3 teaspoons salt
3 tablespoons sugar
1-3 teaspoons ground red pepper
1-1/4 ounce package chili seasoning mix
2 14 1/2-ounce cans diced tomatoes
2 16-ounce can kidney beans, drained
3/4 cup Bourbon
2 16-ounce cans tomato sauce
Directions: Brown ground chuck and minced garlic. Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the ground chuck and garlic mixture to pot (DO NOT DRAIN). Stir in the remaining ingredients except for the Bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add the Bourbon and kidney beans and simmer for 1/2 hour longer. Add cooked spaghetti noodles if desired. Makes 8-10 servings.
Spicy Bourbon Shrimp
Submitted by: Capt’n Crusty, FL.
Ingredients
1 pound large shrimp
2 tablespoons clarified butter or peanut oil
1/2 tablespoon crushed mustard seed
1/2 cup chopped fresh basil or 2 tablespoons dried basil
1/2 tablespoon coarsely ground black pepper
1/4 tablespoon cumin seeds
2 cloves chopped and crushed garlic
1 small onion
1/2 to 1 whole lemon
4 ounces Bourbon
6 fresh Italian plum tomatoes, seeded and sliced
Directions: Melt butter or heat oil. Do not burn. Add chopped onion and garlic, sauté quickly. Add all remaining ingredients except shrimp. Stir to mix and do not allow to burn. Add shrimp and toss continuously for one minute. Add Bourbon. Reduce heat and add tomatoes. Cover and cook for about 8 minutes or until shells are pink. Serves 2. Serve over your favorite rice pilaf.
Desserts from Melody:
Apple Bourbon Cake
Ingredients
1 cup vegetable oil
3 eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
3 cups apples, peeled and chopped
1/4 cup Bourbon
1/2 cup walnuts or pecans, chopped
1 cup brown sugar, packed
1 tablespoon evaporated milk
2 tablespoons butter
Directions: Preheat your oven to 325 degrees. Mix oil, eggs and sugar and beat until creamy. Sift dry ingredients and add to mixture. Add apples, Bourbon and nuts. Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Combine all glaze ingredients in a saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Drizzle over cake.
Triple Layer Jam Cake
Submitted by: Helen Booth, UK.
Ingredients
1 cup butter or margarine
2 cups sugar
3 eggs, beaten
4 cups sifted all-purpose flour
1/4 cup cocoa
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
2 cups blackberry jam
2 scant cups buttermilk
1 cup pecans or black walnuts
1 cup raisins or dates or 1/2 cup each
3 jiggers Bourbon
Directions: Cream butter and sugar together. Add beaten eggs. Sift together flour, cocoa, salt, baking powder, soda, and spices; alternately add the sifted ingredients and buttermilk. Add jam, nuts, and raisins or dates. Mix well and pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for 30 to 45 minutes or until done, Place pan of water in oven while cake is baking. When cake is cold, pour one jigger of Bourbon over each layer. Frost with Bourbon Caramel Frosting. Store in airtight container. Can be frozen.
Strawberry Bourbon Cheese Ring
Submitted by: Ann Solek, Ct.
Ingredients
1 pound sharp cheddar cheese, grated and room temperature
3/4 cup mayonnaise
1 medium onion grated
1 cup chopped pecans
1 garlic clove minced
2 tablespoons Bourbon
1 cup strawberry preserves
Directions: Combine all ingredients, except the preserves. Mix well. Mold into a ring and chill. Fill the center with the preserves when ready to serve. Serve with crackers.
Lemon Bourbon Cake
Submitted by: Gala Butcher, Ct.
Ingredients
8 eggs yolks
3/4 cup butter
1-1/4 cups sugar
3/4 cup milk
2-1/2 cups sifted cake flour
2 tablespoons Bourbon
1/2 teaspoon lemon extract
4 tablespoons double action baking powder
4 cups confectioner's sugar
1/2 cup softened butter or margarine
1 teaspoon cream
2 tablespoons Bourbon
Directions: Cream butter and add sugar gradually. Beat the mixture until it is light and creamy. Beat the yolks one at a time and add Bourbon and lemon extract. Resift the flour with the baking powder. Add the sifted ingredients alternately with the milk in four additions. Beat the batter smooth after each addition. Pour into greased and floured pans and bake at 350 degrees for 30 to 40 minutes until done. Ice with Lemon Bourbon frosting: Blend butter and sugar together. Beat in juice, cream, and Bourbon until desired spreading consistency is reached. Will frost a two-layer cake.
Bourbon Banana Cake
Submitted by: Karen Skut, NC.
Ingredients
1/2 pound butter
3 cups sugar
2 cups bananas, mashed
4 eggs, beaten
2 teaspoons baking soda
4 cups all purpose
flour, sifted
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons Bourbon
1/2 cup bananas, mashed
l teaspoon lemon juice
1/4 pound butter
2 pounds powdered sugar
1 cup toasted coconut
3/4 cup pecans, finely chopped
3 drops yellow food coloring
Directions: Cake: Cream 1/2-pound butter and 3 cups sugar together. Add 2 cups mashed bananas and continue beating until mixture is completely smooth. Add beaten eggs and beat slightly. Sift baking soda and flour mixture together. Add to banana mixture alternately with buttermilk. Mix in pecans, vanilla and Bourbon. Pour batter into three greased and floured 9-inch cake pans. Bake in 350 degree oven for 45-50 minutes or until cake is done. Cool on racks. Sprinkle 1/2 cup bananas with lemon juice. In a separate bowl, cream 1/4-pound butter. Add powdered sugar and bananas and blend well. Mix in coconut and finely chopped nuts. Add food coloring to desired color. Spread between layers and on top and sides of cake.
Bourbon / Whiskey Cake
Submitted by: sexysherrygirl, Del.
Ingredients
1 pound candied cherries
1 cup brown sugar
1/2 pound golden raisins, halved
6 eggs, separate yolks
2 cups Bourbon or Whisky
2 teaspoons nutmeg
5 cups all-purpose flour
1 teaspoon baking powder
12 ounces butter
1 pound pecans
2 cups sugar
Directions: Soak cherries and raisins in Bourbon overnight. Grease a 10-inch tube pan and line with brown paper or parchment. Preheat oven to 275 degrees. Sift flour and reserve 1/2 cup. Cream butter and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit and the remaining liquid, 4 1/2 cups flour, nutmeg, and baking power to butter mixture. Stir to combine. Beat egg whites by hand or with an electric mixer until they just barely hold stiff peaks. Fold into batter. Toss nuts with1/2 cup reserved flour and fold into batter. Pour batter into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove
Bourbon Pecan Cake
Submitted by: motormama, Ga.
Ingredients
6 eggs, separated
1 cup sugar
3/4 pound butter
1 cup light brown sugar
1 cup sugar
1 cup plain flour
2 pounds pecans, chopped
2 cups plain flour
1 teaspoon baking powder
1 teaspoon nutmeg
1-1/2 pounds white raisins
1 cup Bourbon or Whiskey
Directions: Separate the eggs and beat the whites until they stand in soft peaks. Beat in 1 cup sugar. Without washing the beaters, beat the egg yolks until thick. Cream butter and gradually beat in brown sugar, white sugar and egg yolks. Beat well. Mix in one cup flour, pecans and raisins. Sift together 2 cups flour, baking powder and nutmeg. Add to the first mixture, alternating with Bourbon. Stir in floured nuts and raisins. Fold in egg whites. Pour into 3 small, greased loaf pans. Bake at 250 degrees for 2 hours.
Bourbon Fudge
Submitted by: Lisa Franks, FL.
Ingredients
1 14 ounce can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons melted butter
3 cups walnuts, coarsely chopped
pinch salt
Bourbon
Directions: Soak walnuts overnight in enough Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9" x 13" pan and add fudge. Let stand until firm.
Ride safe and always EAT WELL!!
Chef FatBoy
Sweet Daddy’s Whiskey Pepper Steak
Submitted by: sweetdaddybob, Fl.
Ingredients:
Whiskey Pepper Sauce:
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
Pepper Steak:
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt
Directions: Fire up the barbecue. In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks. Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with whiskey pepper sauce. Yield: 2 servings
Bourbon Beef Tenderloin
Submitted by: Bob “Bobo” Phalen, FL.
Makes: 8 to 10 servings
Ingredients:
1 part bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill
Directions: Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8 to 12 hours, turning meat over several times. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.
Bacon and Bourbon Baked Beans
Submitted by: crazyj, Del.
Ingredients
2 16-oz cans pork & beans
1 green pepper, diced
4 slices bacon
1 medium onion, diced
1 4-oz can mushrooms bits & pieces, drained
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons Bourbon
1 tablespoon mustard
1/4 cup brown sugar
1/4 cup Barbecue sauce
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
Directions: Cook bacon until crisp. Crumble. In a large pot, combine the beans and remaining ingredients. Bake at 350 degrees for 30 minutes. Serves 8-12.
Whiskey Carrots
Submitted by: nanogil, Del.
Ingredients
3 pounds frozen crinkle cut carrots
1 stick butter
1/2 cup brown sugar
1/2 cup orange juice concentrate
2 ounces Bourbon
Directions: Boil carrots until almost tender, drain. In saucepan, heat butter, brown sugar, and orange juice concentrate until bubbly. Stir in Bourbon and remove from heat. Place carrots snugged in baking dish. Pour sauce over carrots and bake uncovered for 1 hour at 325 degrees.
Bourbon Pork Tenderloin
Submitted by: Jamie Thomson, Ill.
Ingredients
1 cup confectioner's sugar
2 tablespoons Bourbon or Whiskey
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 to 2 pound pork tenderloin (2 tenderloins)
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions: Preheat oven to 350 degrees, line a 7 x 11 inch baking dish with foil coated in non-stick cooking spray. In medium bowl, combine sugar, Bourbon / Whisky, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper. Place in baking dish. Spoon half of sugar mixture over tenderloins. Roast for 45 minutes. Remove from oven and spoon remaining sugar mixture over the tenderloins. Roast 5-10 minutes or until no pink remains. Cut into 1/4-inch thick slices and serve with sauce from the pan.
Bourbon Strip Steak
Submitted by: Ray Fletcher, Vir.
Ingredients
1/4 cup Bourbon or Whiskey
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons garlic powder
1/4 cup Dijon mustard
1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 1/2 pounds New York Strip Steak
Directions: Combine first 8 ingredients and mix thoroughly with a whisk. Trim 1/2 inch of fat from strip steak. Cut into 4 equal pieces. Place strip steak in a pan and cover with marinade. Refrigerate for at least 12 hours. Grill steak to taste. Baste frequently.
Bourbon Beef Barbecue
Submitted by: Bill Darrin, WVir.
Ingredients
1 beef rump roast (Approximately 3 pounds)
2 bottles Jim Beam Barbecue Sauce or your favorite
1 bottle Bourbon
Directions: Thoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover the bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot to medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add 29 ounces of Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Bourbon. Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Bourbon to taste. Serve the Bourbon Bluegrass Beef Barbecue sandwich style using freshly baked potato bread.
Bourbon Wild Rice
Submitted by: Sara Belanger, Del.
Ingredients
1 cup wild rice, soaked
1/2 stick unsalted butter
1 shallot or small onion, chopped
6 large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz. can
1/2 cup golden raisins
4 ounces Bourbon
2 1/2 cups rich chicken stock
Directions: Preheat oven to 350 degrees. Sauté shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour.
Chicken with a Kick
Submitted by: Ray ‘Obiwan” Konopka, FL.
Ingredients
4 boneless chicken breasts
1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup Bourbon or Whiskey
2 green onions, thinly sliced
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon vegetable oil
Directions: Place chicken between two pieces of wax paper and pound to 1/2-inch thickness; place in a baking dish. Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, pour over chicken and serve.
Grilled Marinated Grouper
Submitted by: Capt’n Ron, RI.
Ingredients
4-6 fillets grouper fish
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
2 cups Bourbon
1 teaspoon fresh grated lemon
2 teaspoons prepared horseradish
1 clove garlic, peeled and chopped
1 teaspoon dry oregano
1 teaspoon thyme
1 teaspoon mint leaves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
Directions: In blender or food processor, combine all marinade ingredients at high speed. Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices.
Baby Back Ribs
Submitted by: Chuck “Zero” Mitchell, Del.
Ingredients
2 full racks (quartered) baby back ribs
1 quart beef broth
2 cups Barbecue Sauce
1 cup honey
¼ cup Bourbon or Whiskey
Directions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbecue sauce, Bourbon and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
Bourbon Grilled Chicken
Submitted by: Dave Lee, Del.
Ingredients
Marinade:
1/4 C Chablis cooking wine
1 C butter, melted
1/4 C water
1/4 C lemon juice
1/2 tsp salt to taste
1/4 tsp pepper to taste
Glaze:
1 tsp onion powder
1 tbsp hot sauce
2 tbsp red wine vinegar
1/4 C Bourbon
2 C brown sugar
1/4 C water
2 beef bouillon cubes
2 tbsp Worcestershire sauce
Directions: Four boneless, skinless chicken breast halves. To make marinade: In a container, combine first four ingredients. Add salt and pepper to taste. Mix. Marinade can also be used for basting during grilling. To make glaze: Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Allow to cool. Apply glaze just before removing chicken from grill. To prepare chicken breasts: Marinate for 5 - 10 minutes. Place chicken on the grill or in a sauté pan. Baste often while cooking. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish.
Mixed Greens with Bourbon Vinaigrette
Submitted by: bigmamma, Ga.
Ingredients
1/4 cup chopped shallots or green onions
1/4 cup olive oil
1/2 cup & 1 tablespoon Bourbon
1 tablespoon chopped parsley
1 teaspoon chopped, fresh basil leaves (or 1/4 teaspoon dried basil)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
3 tablespoons cider vinegar
1/4 teaspoon granulated sugar
1/2 cup coarsely chopped walnuts
1 pear, cored and cut into 1/2 inch pieces
3 ounces goat cheese, crumbled
6 cups mixed salad greens (endive, bibb, romaine, or any combination, cleaned and torn into pieces
1/2 red bell pepper, cored and seeded, cut into julienne strips
1/2 green bell pepper, cored, seeded, cut into julienne strips
Directions: For dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender. Add 1/2 cup Bourbon. Cook about 5 minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, Bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes. Allow to cool. Combine walnuts and remaining salad ingredients in large bowl. Toss with dressing. Makes 4-6 servings.
Orange and Black Chicken Breasts
Submitted by: Mitch Davis, Del.
Ingredients
2 boneless chicken beasts
1/4 cup butter
1 teaspoon basil
1/2 cup orange juice
1/4 cup Bourbon
Directions: Melt butter in a frying pan. Sprinkle basil in both sides of chicken breasts and saute on medium until chicken is done and slightly browned. De-glaze the pan with orange juice and Bourbon, simmering until sauce is reduced slightly. Place chicken on rice and top with the orange-bourbon sauce. Serves 2.
Pork and Bourbon
Submitted by: Paul Matulis, Del.
Ingredients
3 pork tenderloins, about 10 ounces each
1 teaspoon seasoned salt
2 cloves garlic, put through a garlic press or mashed
1/2 teaspoon freshly ground black pepper
6 thick slices of bacon
1/2 cup Bourbon
Directions: Rub tops of tenderloin with combined salt, pepper, and garlic. Wrap bacon evenly around tenderloins; secure with wooden picks. (May be covered and refrigerated up to 8 hours before roasting.) Place tenderloins on rack in shallow foil-lined roasting pan. Roast in a 375 degree oven for 40 to 50 minutes or until thermometer placed in thickest part registers 150 degrees. Transfer tenderloins to large skillet; add Bourbon. Cook over medium heat until bubbly, turning tenderloins once to coat. Carefully ignite and shake skillet until flames subside. Transfer tenderloins to carving board, discarding wooden picks. Slice tenderloins and bacon crosswise into 1/2 inch slices; arrange on a serving platter. Drizzle with pan juices.
Sausage and Country Ham Mushrooms
Submitted by: Marty Coffey, Ky.
Ingredients
1/2 pound ground sausage
1/2 pound cooked country ham
1 cup chopped onion
1/2 cup diced sweet red peppers
8 ounces cream cheese
1-1/2 cups breadcrumbs
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 tablespoon granulated garlic
1/2 cup Bourbon
36 large mushroom caps
Directions: Sauté sausage and onions. Drain fat. Cool for about 30 minutes. Add remaining ingredients and mix thoroughly. Fill mushroom caps with mixture and place on cookie sheet. Bake for 15 minutes at 375 degrees.
Spicy Barbecued Bourbon Pork Chops
Submitted by: Jim “BigJ” Pipkin, AL.
Ingredients
1 12-16 ounce bottle Barbecue Sauce
1-2 ounces Louisiana Hot Sauce
1/2 cup honey
1/2 ounce soy sauce
1 cup mustard
1 cup ketchup
3 ounces mustard
2 ounces vinegar (apple cider or white)
1 ounce Bourbon or Whiskey
Directions: Place chops snugly in a two-inch deep baking dish. Lightly coat with Bourbon and sprinkle with seasoning. Broil on high for five minutes, flip, season and broil five more minutes. Remove and cover top and bottom of pork chops with barbeque sauce mix (mix together all above ingredients under sauce). Cook on low setting 250 degrees for 2 to 2-1/2 hours. Remove and pour off some of the juices and sauce so the chops are about halfway exposed but still have plenty of sauce on top. Broil on medium setting 350 degrees until sauce becomes dark and caramelized, about 12-15 minutes.
Spicy Bourbon Chili
Submitted by: Brian Camp, Ct.
Ingredients
3 pounds ground chuck
1 stick butter
2 large bell peppers, chopped
2 large onions, chopped
1 8-ounce can cut mushrooms, drained
8 medium garlic cloves, minced
3-1/2 teaspoons ground oregano
2-1/2 teaspoons cumin
3 teaspoons salt
3 tablespoons sugar
1-3 teaspoons ground red pepper
1-1/4 ounce package chili seasoning mix
2 14 1/2-ounce cans diced tomatoes
2 16-ounce can kidney beans, drained
3/4 cup Bourbon
2 16-ounce cans tomato sauce
Directions: Brown ground chuck and minced garlic. Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the ground chuck and garlic mixture to pot (DO NOT DRAIN). Stir in the remaining ingredients except for the Bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add the Bourbon and kidney beans and simmer for 1/2 hour longer. Add cooked spaghetti noodles if desired. Makes 8-10 servings.
Spicy Bourbon Shrimp
Submitted by: Capt’n Crusty, FL.
Ingredients
1 pound large shrimp
2 tablespoons clarified butter or peanut oil
1/2 tablespoon crushed mustard seed
1/2 cup chopped fresh basil or 2 tablespoons dried basil
1/2 tablespoon coarsely ground black pepper
1/4 tablespoon cumin seeds
2 cloves chopped and crushed garlic
1 small onion
1/2 to 1 whole lemon
4 ounces Bourbon
6 fresh Italian plum tomatoes, seeded and sliced
Directions: Melt butter or heat oil. Do not burn. Add chopped onion and garlic, sauté quickly. Add all remaining ingredients except shrimp. Stir to mix and do not allow to burn. Add shrimp and toss continuously for one minute. Add Bourbon. Reduce heat and add tomatoes. Cover and cook for about 8 minutes or until shells are pink. Serves 2. Serve over your favorite rice pilaf.
Desserts from Melody:
Apple Bourbon Cake
Ingredients
1 cup vegetable oil
3 eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
3 cups apples, peeled and chopped
1/4 cup Bourbon
1/2 cup walnuts or pecans, chopped
1 cup brown sugar, packed
1 tablespoon evaporated milk
2 tablespoons butter
Directions: Preheat your oven to 325 degrees. Mix oil, eggs and sugar and beat until creamy. Sift dry ingredients and add to mixture. Add apples, Bourbon and nuts. Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Combine all glaze ingredients in a saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Drizzle over cake.
Triple Layer Jam Cake
Submitted by: Helen Booth, UK.
Ingredients
1 cup butter or margarine
2 cups sugar
3 eggs, beaten
4 cups sifted all-purpose flour
1/4 cup cocoa
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
2 cups blackberry jam
2 scant cups buttermilk
1 cup pecans or black walnuts
1 cup raisins or dates or 1/2 cup each
3 jiggers Bourbon
Directions: Cream butter and sugar together. Add beaten eggs. Sift together flour, cocoa, salt, baking powder, soda, and spices; alternately add the sifted ingredients and buttermilk. Add jam, nuts, and raisins or dates. Mix well and pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for 30 to 45 minutes or until done, Place pan of water in oven while cake is baking. When cake is cold, pour one jigger of Bourbon over each layer. Frost with Bourbon Caramel Frosting. Store in airtight container. Can be frozen.
Strawberry Bourbon Cheese Ring
Submitted by: Ann Solek, Ct.
Ingredients
1 pound sharp cheddar cheese, grated and room temperature
3/4 cup mayonnaise
1 medium onion grated
1 cup chopped pecans
1 garlic clove minced
2 tablespoons Bourbon
1 cup strawberry preserves
Directions: Combine all ingredients, except the preserves. Mix well. Mold into a ring and chill. Fill the center with the preserves when ready to serve. Serve with crackers.
Lemon Bourbon Cake
Submitted by: Gala Butcher, Ct.
Ingredients
8 eggs yolks
3/4 cup butter
1-1/4 cups sugar
3/4 cup milk
2-1/2 cups sifted cake flour
2 tablespoons Bourbon
1/2 teaspoon lemon extract
4 tablespoons double action baking powder
4 cups confectioner's sugar
1/2 cup softened butter or margarine
1 teaspoon cream
2 tablespoons Bourbon
Directions: Cream butter and add sugar gradually. Beat the mixture until it is light and creamy. Beat the yolks one at a time and add Bourbon and lemon extract. Resift the flour with the baking powder. Add the sifted ingredients alternately with the milk in four additions. Beat the batter smooth after each addition. Pour into greased and floured pans and bake at 350 degrees for 30 to 40 minutes until done. Ice with Lemon Bourbon frosting: Blend butter and sugar together. Beat in juice, cream, and Bourbon until desired spreading consistency is reached. Will frost a two-layer cake.
Bourbon Banana Cake
Submitted by: Karen Skut, NC.
Ingredients
1/2 pound butter
3 cups sugar
2 cups bananas, mashed
4 eggs, beaten
2 teaspoons baking soda
4 cups all purpose
flour, sifted
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons Bourbon
1/2 cup bananas, mashed
l teaspoon lemon juice
1/4 pound butter
2 pounds powdered sugar
1 cup toasted coconut
3/4 cup pecans, finely chopped
3 drops yellow food coloring
Directions: Cake: Cream 1/2-pound butter and 3 cups sugar together. Add 2 cups mashed bananas and continue beating until mixture is completely smooth. Add beaten eggs and beat slightly. Sift baking soda and flour mixture together. Add to banana mixture alternately with buttermilk. Mix in pecans, vanilla and Bourbon. Pour batter into three greased and floured 9-inch cake pans. Bake in 350 degree oven for 45-50 minutes or until cake is done. Cool on racks. Sprinkle 1/2 cup bananas with lemon juice. In a separate bowl, cream 1/4-pound butter. Add powdered sugar and bananas and blend well. Mix in coconut and finely chopped nuts. Add food coloring to desired color. Spread between layers and on top and sides of cake.
Bourbon / Whiskey Cake
Submitted by: sexysherrygirl, Del.
Ingredients
1 pound candied cherries
1 cup brown sugar
1/2 pound golden raisins, halved
6 eggs, separate yolks
2 cups Bourbon or Whisky
2 teaspoons nutmeg
5 cups all-purpose flour
1 teaspoon baking powder
12 ounces butter
1 pound pecans
2 cups sugar
Directions: Soak cherries and raisins in Bourbon overnight. Grease a 10-inch tube pan and line with brown paper or parchment. Preheat oven to 275 degrees. Sift flour and reserve 1/2 cup. Cream butter and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit and the remaining liquid, 4 1/2 cups flour, nutmeg, and baking power to butter mixture. Stir to combine. Beat egg whites by hand or with an electric mixer until they just barely hold stiff peaks. Fold into batter. Toss nuts with1/2 cup reserved flour and fold into batter. Pour batter into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove
Bourbon Pecan Cake
Submitted by: motormama, Ga.
Ingredients
6 eggs, separated
1 cup sugar
3/4 pound butter
1 cup light brown sugar
1 cup sugar
1 cup plain flour
2 pounds pecans, chopped
2 cups plain flour
1 teaspoon baking powder
1 teaspoon nutmeg
1-1/2 pounds white raisins
1 cup Bourbon or Whiskey
Directions: Separate the eggs and beat the whites until they stand in soft peaks. Beat in 1 cup sugar. Without washing the beaters, beat the egg yolks until thick. Cream butter and gradually beat in brown sugar, white sugar and egg yolks. Beat well. Mix in one cup flour, pecans and raisins. Sift together 2 cups flour, baking powder and nutmeg. Add to the first mixture, alternating with Bourbon. Stir in floured nuts and raisins. Fold in egg whites. Pour into 3 small, greased loaf pans. Bake at 250 degrees for 2 hours.
Bourbon Fudge
Submitted by: Lisa Franks, FL.
Ingredients
1 14 ounce can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons melted butter
3 cups walnuts, coarsely chopped
pinch salt
Bourbon
Directions: Soak walnuts overnight in enough Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9" x 13" pan and add fudge. Let stand until firm.
Labels: Biker Recipes, Food Recipes
