HOMEMADE BOURBON BISCUIT RECIPE
A classic British chocolate biscuit.
Provided by Christina Conte adapted from Lofty Peak
Categories Bread, Cookies & Pastries
Time 30m
Number Of Ingredients 10
Steps:
- Sift flour, custard powder and cocoa into a large bowl.
- Cream butter and sugar, then stir in the egg. Add the sifted ingredients from the other bowl and mix to an even dough.
- Place onto worktop and using flour, roll out to about 1/8" thickness and cut into fingers.
- Place on lined baking tray.
- Bake for about 12 to 15 minutes, turning half way through baking time to assure even results.
- Place on cooling rack and let cool before filling them.
- Mix all the ingredients together to form a stiff buttercream. Adjust with a few drops of liquid; just don't make the filling too soft.
- Match up two biscuits at a time (they won't all be exactly the same size, believe it or not) and sandwich together with the filling.
- Continue until all the biscuits and filling are used. Enjoy with a steaming hot, cup of tea!
Nutrition Facts : Calories 290 calories, Carbohydrate 55 grams carbohydrates, Fat 13 grams fat, Protein 1 grams protein, ServingSize 2 biscuits
HOLIDAY BOURBON FRUITCAKE
Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!
Provided by Cookin' Canuck
Categories Desserts Cakes Holiday Cake Recipes
Time P2DT4h5m
Yield 30
Number Of Ingredients 30
Steps:
- On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
- On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
- In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
- In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
- On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
- Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g
BOURBON-PEAR STAR PIE
The caramel and vanilla flavors in bourbon are a perfect complement to sweet Bosc pears in this boozy New Year's Eve pie. To make it even more celebratory, the top crust is made of star cutouts that have been dusted with shimmery sanding sugar.
Provided by Food Network Kitchen
Categories dessert
Time 4h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the dough: In a medium bowl, whisk together the flour, sugar and salt. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal. Add the egg mixture and stir the dough together with a fork until it is fully moistened and crumbly. Knead the dough a few times until it comes together. If the dough is dry, stir in up to 1 tablespoon cold water. Form the dough into 2 disks, about 11 ounces each, then wrap them in plastic and refrigerate for 1 hour.
- For the filling: Meanwhile, peel, halve and core the pears. Cut each half into 4 wedges, and cut the wedges in half crosswise to shorten them. Toss with the sugar, cinnamon, salt and 1/4 cup bourbon. Melt the butter in a large skillet over medium-high heat. Remove the pan from the heat, add the pears, return to the heat and cook until the sugar dissolves and the pears begin to simmer, about 2 minutes. Cover the pan and cook, stirring occasionally, until the pears are tender when pierced with a knife, 3 to 6 minutes. Strain the pears into a bowl to catch the juices. Put the juices back into the skillet and cook over medium-high heat until caramelized and syrupy, about 2 minutes. Pour the syrup over the pears and chill until cooled.
- Preheat the oven to 375 degrees F. Place an inverted baking sheet on the bottom rack. Line another baking sheet with parchment paper.
- Roll each disk of dough to a 12-inch circle on a lightly floured surface. Fit one into a 9-inch pie pan and trim to a 1/2-inch overhang, then brush the edges with the beaten egg. Fold the edge of the dough underneath and press to seal and crimp. From the second dough circle, cut out stars with 1 1/2-inch, 2-inch and 3 1/2-inch star cutters and place them on the parchment-lined baking sheet. Brush the cutouts with the beaten egg. Sprinkle gold sanding sugar over some, but not all, of the stars. Chill the stars and the crust in the freezer for 15 minutes.
- Stir the cornstarch and the remaining 2 tablespoons bourbon, if using, into the cooled pear filling, and pour the filling into the crust. Lay the stars on top of the filling, some of them overlapping, so that most of the pie is covered but some of the filling is peeking out. Place the pie on another baking sheet.
- Bake the pie on top of the inverted baking sheet until the crust is light golden brown, the pears are tender and the filling is bubbly, 1 hour to 1 hour 15 minutes. (If the crust gets too brown, tent it with aluminum foil.) Let the pie cool 1 hour before serving.
BOURBON APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
- Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
- Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
BOURBON-PEAR RUSTIC TART
If you're intimidated by baking a pie, then this is the recipe for you. We love anything with the word "rustic" in it because "rustic" is basically a kitschy way of saying "messy." The crust is crazy-simple, and the bourbon-soaked pears add a smoky, oaky element to this "rustic" tart. Bring this to a Fall gathering and don't tell anyone how rustically easy this recipe was.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- For the bourbon pears: Mix the bourbon and vanilla extract in a medium bowl and add the pear slices, tossing gently to coat. Set aside to soak for about 20 minutes while you prepare the topping and crust.
- For the topping: Combine the brown sugar, butter and flour into small lumps and set aside.
- For the crust: Roll out the puff pastry sheet on a lightly floured surface into a 14-inch square. Transfer to the prepared baking sheet (it's ok if the dough hangs over the edges).
- Drain the pears (save the bourbon mixture for a cocktail!) and toss with the granulated sugar. Arrange the pear slices overlapping in rows on the dough, leaving a 2-inch border around the whole tart. Fold and pleat the edges of the dough over, so it just overlaps the pears. Brush the puff pastry with the melted butter and sprinkle the topping over the pears.
- Bake until the pastry is a golden brown, 40 to 45 minutes. We're drooling while writing this so you must be too!
BOURBON CHICKEN RICE BOWL
Steps:
- 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
- *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
BOURBON FRUIT ROLL
Make and share this Bourbon Fruit Roll recipe from Food.com.
Provided by jrbennett
Categories Candy
Time 30m
Yield 4 logs
Number Of Ingredients 7
Steps:
- Mix bourbon into milk.
- Stir in all other ingredients.
- Form into 4 logs.
- Roll in powdered sugar to coat.
- Refrigerate, slice and serve.
Nutrition Facts : Calories 1230, Fat 66.3, SaturatedFat 14.1, Cholesterol 33.7, Sodium 473.1, Carbohydrate 147.3, Fiber 7.8, Sugar 60.6, Protein 17.6
BARBARA'S FRUIT ROLL
A dear friend brought this delicious sliced fruit roll when I was very ill as a teenager. That was many years ago. I loved it so much and she graciously gave me the recipe. I have made it almost every Christmas since then. It is a bit easier to make today. Thanks to the "boxed crushed graham crackers" I no longer had to crush the graham crackers between layers of waxed paper with a rolling pin. It keeps well in the refrigerator for several weeks. It is also very nice for a New Years Celebration. Enjoy!!!
Provided by barbara943
Categories Dessert
Time 1h
Yield 6 rolls, 25 serving(s)
Number Of Ingredients 10
Steps:
- Melt marshmallows. (I use the microwave). In a large bowl, combine melted marshmallows, graham cracker crumbs, whipping cream, and brandy. Stir in coconut. Stir in fruit and chopped pecans, reserving ground pecans for later. You will need to mix with your hands. Mix well. Shape into 6 inch rolls. Roll in ground pecans. Wrap in waxed paper; slide into ziplock bags. Refrigerate. Rolls will keep in refrigerator for several weeks.
Nutrition Facts : Calories 515.2, Fat 30.9, SaturatedFat 13.2, Cholesterol 6.5, Sodium 215.5, Carbohydrate 60, Fiber 7.2, Sugar 34, Protein 6.1
BOURBON BISCUITS
Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling - and eating them afterwards of course!
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 25
Number Of Ingredients 11
Steps:
- Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
- Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
- Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
- Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
- Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
- When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.
Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
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