BOURBON PECAN SHORTBREAD
Southern comfort in the form of a cookie.
Provided by Cyndi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
- In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
- Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
- Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 9.7 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 36.6 mg, Sugar 3.4 g
CHOCOLATE BOURBON PECAN SHORTBREAD
In case the tart recipe I posted recently wasn't your thing, give this recipe a try. It uses the same topping but is on a shortbread crust instead of a tart. Don't you just love butter?
Provided by Lindsey Cook
Categories Other Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a food processor, add in flour, brown sugar, salt, and butter. Pulse until crumbs form. Press crumb mixture into the bottom of an 8x8 greased pyrex. Bake crust for about 20 minutes until it is a light golden brown.
- 3. While crust is baking, prepare the topping. In a large sauce pan, melt butter. Add in sugar and stir until sugar is dissolved. Add in syrup, cream, and vanilla. Once combined, remove from heat and stir in bourbon and pecans.
- 4. Pour topping over shortbread crust. Sprinkle on chocolate chips. Bake for about 25 minutes.
CHOCOLATE BOURBON PECAN PIE
Kentucky bourbon gives a kick to this Southern classic.
Provided by ANITAL
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g
GERMAN CHOCOLATE-PECAN PIE BARS
These gooey dessert bars are the ultimate in chocolate decadence with a chocolate shortbread crust, chocolate pecan pie filling, and toasted pecans.
Provided by Sheila Thigpen
Categories Chocolate Desserts
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Bake the pecans on a rimmed pan for about 10 minutes or until lightly toasted and fragrant, stirring halfway through.
- Line a 13- x 9-inch cake pan with heavy-duty aluminum foil, allowing a couple of inches to extend over sides. Spray the foil lightly with cooking spray.
- Add flour, powdered sugar, and cocoa to the bowl of a food processor and pulse to mix. Add cold, cubed butter to the bowl and pulse another 5 to 6 times until the mixture resembles coarse meal. Pour the crumbs into the pan and press to form a crust on the bottom and 3/4 inch up sides of the pan.
- Bake crust for 15 minutes at 350 degrees. Remove from oven and sprinkle chocolate chips evenly over crust. Once the chocolate begins to soften (about 5 minutes) gently and evenly spread with an offset spatula to cover the crust. Cool on a wire rack for 30 minutes.
- Whisk together brown sugar, corn syrup, and melted butter. Add eggs and mix until smooth. Stir in coconut and toasted pecans. Pour mixture over the chocolate crust.
- Bake for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (1 hour). Refrigerate for 1 hour before removing from the pan.
- Using the aluminum foil, lift the bars out of the pan onto a cutting board. Use a sharp knife to cut into bars.
Nutrition Facts : ServingSize 1 g, Calories 337 kcal, Carbohydrate 35 g, Protein 4 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 89 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 12 g
BOURBON CHOCOLATE PECAN PIE
Make and share this Bourbon Chocolate Pecan Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h15m
Yield 1 9inch pie
Number Of Ingredients 11
Steps:
- Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
- Pour into piecrust.
- Bake on lowest oven rack at 350 degrees for 1 hour or until set.
BOURBON AND CHOCOLATE PECAN PIE
Steps:
- To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
- Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
More about "chocolate bourbon pecan shortbread food"
CHOCOLATE BOURBON PECAN PIE BARS (NO CORN SYRUP) - …
From scotchandscones.com
Ratings 3Calories 216 per servingCategory Dessert
- Heat oven to 350°F. Spray an 8-× 8-inch baking pan with baking spray, then line with parchment paper with a 2-inch overhang.
- Make the crust: Pulse the flour, sugar, and salt in the bowl of a food processor. Cube the butter and toss it to the bowl. Pulse until the mixture forms large clumps.
- Transfer the dough to the prepared baking pan and press it evenly across the bottom and ¼-inch up the sides.
CHOCOLATE PECAN PIE WITH BOURBON RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Pecan Pie
- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
- Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
BOURBON PECAN SHORTBREAD COOKIES - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
4.4/5 (5)Total Time 35 minsCategory DessertCalories 158 per serving
- Add pecan pieces to a dry skillet over high heat, tossing constantly for 4 minutes, remove and let cool
CHOCOLATE BOURBON PECAN BARS - BAKED BY AN INTROVERT®
From bakedbyanintrovert.com
4.6/5 (24)Total Time 1 hr 10 minsCategory Brownies & BarsCalories 292 per serving
- Combine the melted butter and cocoa powder in a small bowl. Stir until smooth. In a medium bowl, combine the flour, brown sugar, salt, and baking powder. Stir to combine. Pour chocolate butter mixture into the flour and toss together until evenly mixed. The dough will the thick. Press it evenly into the bottom of the prepared pan. Bake for 20 minutes.
- While the crust is baking, place butter and chocolate in a large microwave-safe bowl. Microwave on high for 30 seconds. Stir well. If chocolate isn't fully melted, heat in 10-second interval until fully melted. Stir well after each interval. Whisk in the sugar, corn syrup, bourbon, vanilla, and salt until combined. Add the egg and whisk until fully incorporated.
- Pour the filling over the hot crust. Sprinkle the top with pecans. Bake for 25 minutes or until the edges begin to firm up. (The center will remain wobbly, like it is under done. That is okay. It will firm up as it cools.) Cool the bars completely on a wire rack. Lift the foil out of the pan to remove the bars and transfer to a cutting board. Cut the bars into 16 pieces.
CHOCOLATE BOURBON PECAN PIE BARS - VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (3)Total Time 55 minsCategory DessertCalories 294 per serving
- In a medium bowl, use an electric hand mixer to blend together softened butter, all-purpose flour and powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9- x 13-inch inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.
- Meanwhile, in medium saucepan over LOW heat, melt butter with water. Stir in cocoa powder, beating well to combine. Remove from heat. Stir in corn syrup and sugar. Add eggs in a thin stream, beating well to combine. Stir in bourbon, vanilla, and pecans.
- Pour topping evenly over hot crust. Return pan to oven and bake for 25 to 28 minutes or until center is set.
CHOCOLATE PECAN BOURBON TART - BLOGGER
From goodgraciousfood.blogspot.com
CHOCOLATE PECAN TRUFFLES - IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
Reviews 5Total Time 2 hrs 15 minsEstimated Reading Time 3 mins
- Place chocolate and butter in a microwave-safe bowl. Melt chocolate in microwave for 3 minutes on 50% power level, stopping to stir everything 30 seconds. Set aside to cool slightly.
- In a food processor, pulse shortbread cookies until they turn into fine crumbs. Add melted chocolate and pulse until combined. Add heavy cream, bourbon and vanilla, and pulse until combined.
- Shape mixture into 1-inch balls (about 2 teaspoons per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.
BOURBON CHOCOLATE PECAN PIE - BEYOND FROSTING
From beyondfrosting.com
5/5 (1)Total Time 35 minsEstimated Reading Time 4 mins
- Preheat oven to 400°F. Line a 9-inch by 13-inch pan with parchment paper or a silicone baking mat.
- Grind Walkers Shortbread into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat shortbread cookies in butter. Press crust firmly into the bottom of the pan.
- Combine butter, sugar, vanilla and flour in a large mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes. Add egg and continue beating until well combined, scrape down the sides of the bowl.
BOURBON-CHOCOLATE PECAN PIE BARS - A SAVORY FEAST
From asavoryfeast.com
Estimated Reading Time 4 mins
- Put a rack in the upper third of the oven and preheat the oven to 350 F. Grease a 9 x 13-inch baking dish with butter, line with parchment paper, and grease the parchment paper. The parchment paper will ensure that the bars are easy to remove from the pan, but it's not entirely necessary. (Jenna's note -- I skipped the parchment paper and it was fine!)
- For the crust, in an electric mixer fitted with the paddle attachment, combine the flour, confectioner's sugar, butter and salt. Beat until the mixture is combined, but crumbly, about 4 minutes. Dump the mixture into the prepared baking dish and use your fingers to press the crust evenly across the bottom.
- For the filling, in a medium bowl, whisk together the butter, brown sugar, corn syrup, eggs, bourbon, and salt until thoroughly combined and glossy. Stir in the pecan pieces and chocolate chunks. Pour the mixture over the baked crust, distributing the pecans and chocolate pieces evenly.
GLUTEN FREE CHOCOLATE BOURBON PECAN CUPCAKES - SISTERS ...
From sisterssansgluten.com
5/5 (1)Total Time 1 hr 27 minsCategory DessertCalories 450 per serving
- Preheat the oven to 350° Fahrenheit and line two cupcake trays with paper liners then set aside. In a medium bowl, whisk together the dry ingredients for the cupcakes – the flour, cocoa powder, baking soda, and salt – then set aside. In a large bowl, beat together the wet ingredients – the eggs, milk, bourbon, coffee, sugar, and sour cream. When fully mixed, add in the dry ingredients mixture and stir until combined. Spoon batter into prepared cupcake pans – each cup should be about 2/3-3/4 full. Bake for 18 - 22 minutes in your preheated oven, or until an inserted toothpick comes out clean. Remove from oven and let cool completely before frosting.
- While cupcakes are cooling, start prepping for the frosting.To make the Butter Caramel in a small saucepan melt the butter, cream and brown sugar. Bring to a boil and boil for about one minute, stirring constantly to prevent the cream from curdling. Remove from heat and chill for at least 20 minutes. For the Roasted Pecans in a medium bowl toss together: vanilla, brown sugar, cinnamon, and chopped pecans. Transfer the nuts to a foil lined cookie tray and bake in your still preheated oven for 10 - 12 minutes. Remove from the oven and toss with butter, allow to cool.
- Now make the frosting. In a large bowl add the chilled Butter Caramel and: softened butter, vanilla, and the powdered sugar. Beat with an electric mixer, once that is all creamy, fold in 1/2 - 1 cup of the cooled pecans. .Scoop frosting into a piping bag with a wide mouth tip and pipe onto cooled cupcakes, sprinkle remaining nuts for decoration, then serve!
CHOCOLATE GANACHE PECAN SHORTBREAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.5/5 (2)Total Time 1 hrCategory Cookies & BarsCalories 328 per serving
- In a medium bowl, combine flour, 1 cup pecans, and 1/2 cup softened butter, mixing with a fork until it becomes small crumbs. Gently pat mixture into bottom of baking dish. Bake 15 minutes; cool on a wire rack.
- Combine 2-1/2 ounces of chocolate and 2-1/2 tablespoons butter in a small saucepan. Melt over medium-low heat, stirring frequently. Remove from heat and cool.
BOURBON PECAN PIE BARS WITH SHORTBREAD CRUST (VIDEO) - THE ...
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Ratings 17Calories 152 per servingCategory Dessert
- Preheat oven to 350F. Prepare a 9x13 inch baking pan by lining it with parchment paper with a slight overhang on each side. Set aside.
- Put all ingredients in a large bowl except the pecans. Stir until thoroughly combined. Add the pecans and stir.
BOURBON PECAN AND CHOCOLATE SLAB BARS - FUELING A SOUTHERN ...
From fuelingasouthernsoul.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory DessertsCalories 210 per serving
- In a large bowl add the melted butter, eggs, brown sugar, corn syrup, bourbon, salt, and cornmeal. Using a whisk, mix until everything is well combined.
CHOCOLATE PECAN SHORTBREAD COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
4.2/5 (8)Category Cookies, DessertServings 4Total Time 32 mins
- With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in vanilla extract and cocoa powder.
- Add flour, baking powder and salt. Mix until it forms a dough. Add in pecans and mix until combined.
- Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!)
BOURBON PECAN PIE BARS - THIS CELEBRATED LIFE
From thiscelebratedlife.com
4.5/5 (2)Estimated Reading Time 3 minsCategory DessertTotal Time 1 hr 5 mins
- Preheat the oven to 350 degrees F. Grease a 9×13 dish well with butter, and line with parchment paper so that it hangs over the two long sides of the pan.
- Combine the dry ingredients in a large mixing bowl, and whisk until combined. Add the cold butter, and rub in with your fingers until it resembles bread crumbs. Sprinkle evenly into the baking dish, and press into the bottom. Bake for 20 minutes or until it’s set.
- While the crust is baking, prepare the filling. Lightly whisk the eggs in the large mixing bowl you used for the crust. Add the remaining ingredients, corn syrup (or honey), through salt. Mix together with a spatula until combined.
- Pour the filling over the crust when it’s done baking (no need for it to cool), and bake for 25-30 minutes or until the middle is set. Allow to cool completely before serving, and store covered at room temperature. Use a knife to cut around the edges of the pan to remove. Enjoy!
BOURBON PECAN MILLIONAIRE'S SHORTBREAD - BROWNED BUTTER ...
From brownedbutterblondie.com
Estimated Reading Time 9 minsTotal Time 456306 hrs 56 mins
- Add the sugar, corn syrup, room temperature butter and cream to a heavy-bottomed saucepan. Cook over low heat, stirring often, until the sugar is dissolved and the butter is melted. Increase heat to a medium low and allow the caramel to boil, but then adjust heat to maintain a simmer. Stir continuously and monitor the temperature with a candy thermometer for 20-25 minutes. Once the thermometer reads 236˚-240˚ F, remove from heat.
- Melt chocolate chips in a microwave safe bowl with oil. It is best to microwave the chocolate in 15 second intervals until just melted. Mix together smooth.
SALTED CHOCOLATE BOURBON PECAN PIE BARS - JUST A LITTLE ...
From justalittlebitofbacon.com
5/5 (5)Total Time 55 minsCategory DessertCalories 200 per serving
- Preheat oven to 350F. Line a 9x9 baking pan with either parchment paper or aluminum foil, leaving some overhanging the sides to use as a sling. Grease the pan and the foil well.
- Spread out the pecans on a baking sheet. Slip the baking sheet into the oven while the crust is baking and toast the pecans for 5 minutes.
- Put a medium pot on the stove and fill with an inch or two of water. Bring the water to just below a simmer (steaming but not bubbling). Take a heatproof glass bowl which fits over the pot and fill it with the chocolate chips and butter. Once the chocolate is nearly melted, take it off the heat, put it on a kitchen towel, and stir with a spatula until the chocolate is smooth.
CHOCOLATE PECAN PIE BARS WITH BROWN BUTTER - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 412 per serving
- Preheat oven to 350 degrees. Grease an 9x9 inch square baking pan with non-stick cooking spray. Line with parchment paper.
- Add softened butter and sugar to the bottom of a stand mixer. Beat on high until fluffy, about 3 minutes. Add almond extract, beat until combined. Add flour and salt. Turn the mixer on low and add flour. Mix on slow, then medium until combined.
- Press the dough into the bottom of the prepared pan. Bake for 15 minutes or until shortbread is just starting to turn a very pale brown. Remove from oven and cool slightly
- While the shortbread bakes and cools, make the pecan and chocolate filling. For the chocolate: Add heavy cream to a small saucepan. Heat until simmering. Remove from heat and add chocolate. Whisk until combined. Cool slightly. (I make the pecan filling while the chocolate cools.) Whisk in egg, then add in salt, gently whisk in.
KENTUCKY DERBY COOKIES: PECAN SHORTBREAD WITH BOURBON ...
From thehungrytravelerblog.com
- Adjust oven racks to upper-middle and lower-middle position and heat oven to 400 degrees. Line 2 baking sheets with parchment paper.
- In a saucepan, melt the butter over medium heat. Add corn syrup, brown sugar, salt, and chocolate chips and stir until the chocolate is melted and the mixture is homogenous.
- Divide the dough into 1 tablespoon portions and roll each into a ball. Evenly space the balls on the prepared baking sheets, about 2 inches apart. Using your thumb, press down to make an indentation in the center of each cookie.
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