![]() ![]() Using a blending fork, cut in shortening. In a medium bowl, mix together the all-purpose flour and salt. Stir in granulated sugar, kosher salt, corn syrup, maple syrup, melted butter, bourbon, and vanilla extract until blended. They also sell freshly baked goods and have other fun items for gift-giving in their shop. Their thin-shelled pecans are so easy to pick out, and they are big and tasty. I get our pecans from Circle’s Pecans and Country Store, a family-owned pecan shop in our area. If you have access to freshly picked pecans, this is the perfect recipe to use them in. Using a knife or food c hopper, c oarsely chop pecans. Gather your ingredients so that you have everything close at hand. I don’t know if that holds true with bourbon or not.ĭid you know that Bourbon can only be made in America? And that it tends to be sweeter than Whiskey? Which makes it easier for drinking and nicer for cooking. ![]() I know that when you cook with wine, you want to cook with as good of wine as you would drink. They suggested Jim Beam, Evan Williams, or Ezra Brooks for inexpensive brands that would still be good for cooking. ![]() I am no authority on bourbon, so I asked my sons in law what brands they would recommend. (See the full recipe at the bottom of this post.) Ingredients for Bourbon Pecan Pie with Whipped Cream But if you’d like to experiment with your taste buds, go ahead and give it a try! Now, I know that not everyone wants to cook with alcohol, so it’s perfectly fine to leave these portions out of the recipe. That was the first time I’d cooked with alcohol, and it was the last time I made pecan pie without bourbon. Then I thought, what the heck, why not put some in the whipped cream, too! The bottle sat in my cupboard for months, and then I decided to try putting a little in my pecan pie. Years ago, my husband brought home a bottle of whiskey (I think it might have been Jack Daniels) that he’d found at the base of a tree on an elk hunting trip in Colorado. (Post modified with new photos on 11/1/22.) Rich, buttery filling loaded with pecans and just a hint of bourbon flavor, topped with a light whipped cream. Serve cheesecake with whipped cream and candied pecans.Bourbon Pecan Pie with Whipped Cream is perfect for the holidays or for family gatherings. BOURBON Whipped Cream: Beat 1 cup cream with icing sugar and bourbon in a medium bowl with an electric mixer on medium-high until soft peaks form, about 5 min.Cover with plastic wrap and refrigerate until chilled, at least 6 hr or overnight. Let stand until water cools, about 30 min. Remove from oven and run a hot paring knife around inside of pan to help prevent cracking. BAKE until filling is almost set when springform pan is jiggled, about 1 hr 25 min.Pour enough boiling water into roasting pan to come almost halfway up side of prepared pan. Beat in eggs, 1 at a time, just until combined. Beat in pumpkin, flour, spices, vanilla and salt, scraping sides with a spatula. Beat cream cheese and granulated sugar in a large bowl, using an electric mixer on medium, until smooth. Transfer purée to a bowl (it should measure 2 cups). Discard top paper towels, then repeat with 3 more layers. Spread pumpkin, then top with 3 more layers of paper towel, pressing down to absorb liquid. PLACE 3 layers of paper towel on a baking sheet.WRAP outside of pan with a large square of heavy-duty foil, wrapping all the way up the side of the pan.Press firmly over bottom of prepared pan. STIR graham crumbs and butter in a medium bowl until moist.Lightly spray with oil, then line bottom with parchment. ![]()
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