Monthly Archives: November 2010

Chocolate Bourbon Pecan Pie

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This is one of my favourite holiday recipes. I make this every Thanksgiving and Christmas, and it’s always a hit. This year, it was a bit custardy, so the slices weren’t quite as pretty, but it was still amazing. I have yet to figure out why this time the filling was that way, but still, it was grand. If you serve it chilled, you don’t have that problem, by the way.

 

Chocolate Bourbon Pecan Pie

Ingredients:

  • 2 frozen (9 inch) pie shell
  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 4 eggs, beaten
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate chips
  • 1 cup chopped pecans

 

Directions:

  1. Preheat oven to 325 degrees F (165 degrees F).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

 

Lynchburg Candied Apples

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This is an incredible recipe that I got from a book called “Cooking With Jack” which I believe my wonderful husband got for me (due to my love of Jack Daniel;s Whiskey!). Anyhow, I will be making this for all holidays, and random days in between holidays from now on!!

 

Lynchburg Candied Apples
makes 6 servings

Ingredients:

  • 3 Tbs butter (or smart balance)
  • 6 cups peeled and sliced apples (they suggest green apples, I used red. Was still wonderful.)
  • 1/4 to 1/2 cup sugar (I used less than 1/4)
  • 1/2 cup Jack Daniel’s Tennessee Whiskey

Directions:

Melt the butter in a large skillet over medium heat. Cook apples in the butter until tender, about  5 minutes. Stir in sugar and Jack Daniel’s. Continue to cook until the juice has thickened, about 5 minutes. Serve warm.

note: after continuing to cook for 15 minutes, the juices never did really thicken up. So, I served it like that! No worries, it was still mind blowing

Basic Vanilla-Egg-Wash Challah

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I love making Challah, and my friends and family love for me to make it! This is a new recipe for me, but it turned out quite well. I often add dates, raisins, and/or sesame seeds to my bread, but this time, since it’s the first time I’ve made the recipe, I did not.

Basic Vanilla-Egg-Wash Challah
makes one large braided loaf

Ingredients:

  • 1 tablespoon active dry yeast
  • 1-1/3 cups warm water
  • 2 teaspoons salt
  • 2 tablespoons and 2 teaspoons white sugar (in the future, I will do as I usually do and use honey)
  • 1/3 cup vegetable oil
  • 2 eggs
  • 4 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1/8 teaspoon vanilla sugar, or vanilla extract
  • 1 tablespoon and 1 teaspoon sesame seeds (optional)

 

Directions:

  1. In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 2 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
  2. Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Roll the pieces into ropes. Braid into a loaf. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
  3. Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water, vanilla and sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top (optional).
  4. Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown.