Recipe: 8-8-99 Off Topic Recipes (7)

8-8-99 Off Topic Recipes

J-M,.Maine (6:57:43 PM) : Bourbon and Chocolate Pecan Pie
Best of the Best from Tennessee
Quail Ridge

1 cup sugar
1/4 cup butter -- melted
3 eggs -- slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons bourbon
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup chocolate chips
1 (9-inch) pie shell

Cream sugar and butter. Add eggs, syrup, salt, bourbon, and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake in a 375 degree oven for 40 to 50 minutes.
Yield: 6 to 8 servings.

J-M,.Maine (7:03:40 PM) :

Kentucky Bourbon Pie

Old-Fashioned Christmas Cookbook - Camille Glenn
(Algonquin Books of Chapel Hill)

4 teaspoons gelatin
2 tablespoons cold water
1/4 cup sugar
7 large egg yolks
3 tablespoons boiling water
grated zest of 1 lemon
3 tablespoons fresh lemon juice
1/2 cup best-quality Kentucky bourbon
1 1/2 cups heavy or whipping cream
4 large egg whites
1 teaspoon pure vanilla extract
1 10-inch pie shell, baked
preserved kumquats or fresh kiwi fruit, for garnish In a small bowl, stir the gelatin into the cold water. Set it aside to soften.

In a heavy saucepan, combine 1/2 cup of the sugar with the egg yolks and beat until the mixture is pale yellow and smooth. Place the pan over a medium heat and heat thoroughly; do not allow the mixture to boil. Remove the pan from the heat.

Stir the boiling water into the softened gelatin and mix thoroughly. Add the gelatin to the egg mixture, along with the lemon zest and juice. Add the bourbon and mix well.

In a chilled bowl, whip the cream until it is stiff. Set aside one quarter of the whipped cream and fold the rest into the egg mixture.

In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining 1/4 cup of sugar, beating until the whites form a stiff meringue. Fold them gently into the egg mixture. Stir in the vanilla.

Spoon the filling evenly into the baked pie shell and refrigerate until firm, 2 to 3 hours.

To serve, cut the pie into wedges and garnish with preserved kumquats or a few slices of kiwi. Serve the remaining whipped cream separately (or use to garnish the pie before slicing). Beau,.Ga. (7:20:20 PM) : Kentucky Pie
1 stick margarine
1cup sugar
1/2 cup flour
1 teaspoon vanila
2 eggs beaten
3/4 to 1 cup chocolate chips
1 cup nuts chopped
1/4 to 1/2 cup Burbon
1 ( 9 inch) unbaked pie shell

Melt stich of margarine. Add sugar, flour, vanilla, eggs, chocolate chips, nuts and Bourbon. Pour into unbacked pie shell Bake @ 350 degrees for 30 minutes. cook untill toothpick or cake tester inserted in center of pie comes out clean, May be served with whipped cream Burgundy.in.Louisiana (9:20:26 PM) : Praline Coffee

2 qts. brewed coffee
3 cans (12 oz) evaporated skimmed milk
1/2 cup firmly packed brown sugar
3 cups fat-free vanilla ice cream, softened
1 cup vodka
1 Tbsp vanilla extract
2 tsps. maple flavoring

In a Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture begins to boil; remove from heat. Stir in ice cream, vodka, vanilla and maple flavoring. Serve hot. Yield: 20 6-oz. servings

Verla,.Il (09:57:18 AM) : Italian Cheese Topped Bread

1 loaf of French bread-split in half lengthwise
6 T. butter
1/2 c grated Romano cheese
1/2 c. grated Parmesan cheese
6 0z. sliced mozzarella cheese
1/4 tsp garlic powder
1 T parsley flakes

Melt butter and add ROMANO and PARMESAN cheeses, parsley and garlic powder.
Cover cut side of bread with mozzarela cheese. Spread butter mixture over mozzarella slices. Bake on cookie sheet at 375 for about 10-15 minutes, or until cheese is bubbly and edges of bread are toasty. Cut into slices and serve hot. Serves 6 to 8.

I like to serve this with pasta and salad! Good wine too. Debbie.D.,.AL (5:06:16 PM) : PECAN BUTTER
Delicious spread on toast or muffins!

2 cups pecans, finely chopped
1 cup butter, softened
1/2 cup confectioners' sugar

Combine all ingredients in a bowl until well blended and creamy. Store in refrigerator until ready to serve. Makes 2 cups.

Debbie.D.,.AL (5:07:34 PM) : GARLIC BUTTER SPREAD
Great on bread that has been grilled!

1 stick butter, softened
2 cloves garlic, crushed
1 tsp. Italian seasoning
1/4 tsp. salt

Mix ingredients, refrigerate overnight to blend the flavors.