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The Biker eNews
Grill
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| 2009 Jan 2009 Feb 2009 Previous editions of the Biker eNews Grill Jan 2008 Feb 2008 Mar 2008 Apr 2008 May 2008 Jun 2008 July 2008 Mar 2007 Apr 2007 May 2007 Jun 2007 Jul 2007 Aug 2007 Sept 2007 Oct 2007 Nov 2007 Dec 2007 |
Ingredients:
Whiskey Pepper Sauce:
1 tablespoon
butter
2 tablespoons chopped white onion
2 cups beef stock or canned
beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed 2
tablespoons whiskey
1 green onion, chopped 1 teaspoon cornstarch
1
tablespoon water
Pepper Steak: 1 (16-ounce) sirloin steak, cut into two
portions
2 teaspoons cracked black pepper
2 tablespoons butter Salt
Fire up the barbecue. In a saucepan or deep skillet, make the whiskey
pepper sauce by sautéing the white onions in the butter over high heat.
In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef
stock to the onions. Add the cracked black pepper and garlic at this point as
well. Continue to simmer over medium/high heat until the sauce has reduced by
about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to
the sauce and let it simmer over low heat while you prepare the steaks. Spread
1/2 teaspoon of cracked pepper over the entire surface of each side of the
sirloin steaks and press it into the steaks so that it sticks. Melt 2
tablespoons of butter in a large skillet over medium/high heat. Drop the steaks
into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes
or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5
minutes per side or until they are done to your liking. Salt the steaks lightly
as they grill. When the steaks are just about done, combine the cornstarch with
the tablespoon of water in a small bowl. Stir just until the cornstarch
dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
Put the sauce back on the heat and continue to cook on low until the sauce is
thickened to the consistency you desire. Serve the steaks doused with whiskey
pepper sauce. Yield: 2 servings
Ingredients :
2 sirloin steaks or your
favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers
julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion
julienne cut
Butter as needed Salt to taste
Pepper to taste
Garlic
granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack
cheese sliced
Directions:
Preheat skillet
or grill to 550 degrees F. Shake blackened steak seasoning on to one side of
meat and grill to desired doneness, turning halfway on grill between "flips" to
achieve "diamond" grill marks. While steak is cooking, cut onions and peppers.
Melt butter and sauté onions and peppers. Season with salt, pepper and
garlic. Reduce heat and hold until steak is cooked. For final minute of steak
cooking, top with cheese slices. Plate for service with onions and peppers and
serve with your favorite side dishes like garlic mashed potatoes and garlic
bread.
8 to 10 servings
Ingredients:
1 part bourbon
1 c.
brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2
c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs
fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin,
silver connective
tissue removed Oil, to brush grill
Directions:
Preheat grill or oven to 350 degrees F. Prepare marinade by combining the
bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce,
water and thyme in a bowl. Make sure the tenderloin has been cleaned and the
tissues have been removed. Fold the tail end of the beef back underneath itself
so that it is of uniform thickness and secure with butcher's string. Place meat
in a dish and pour marinade over meat, cover and refrigerate for approximately
8 to 12 hours, turning meat over several times. When grill is ready, place meat
on oiled surface and reserve the liquid from the marinade. Cook over high heat
with lid closed, turning meat often and occasionally basting with the marinade.
The tenderloin will cook to rare in approximately 30 to 45 minutes.
Savory Barbecue Sauce:
2 cups reserved
marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus
2
tablespoons seasoning blend
Combine all ingredients, stirring sauce well.
Yield: 5 cups
Directions:
Rub 1 tablespoon
lemon-pepper seasoning over surface of roast. Place roast in a large shallow
container; pour marinade over roast. Cover and refrigerate 6 hours, turning
roast occasionally. Soak mesquite chips in water to cover for at least 1 hour.
Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for
use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning
over surface of roast. Insert meat thermometer into thickest part of roast,
making sure it does not touch fat. Set roast aside. Prepare fire in a covered
grill; let burn until coals are gray. Rake coals to one end of grill; place
wood chips over hot coals. Place roast at opposite end; cover with lid. Grill
over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees
(rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with
additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing.
Serve with remaining sauce. Yield: 12 to 16 servings
Ingredients:
1 part bourbon
1 c.
brown sugar
2/3 c. soy sauce
1 bunch cilantro leaves chopped
1/2 c.
lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs
fresh thyme leaves chopped
1 (5 lb.) beef tenderloin, silver connective
tissue removed Oil, to brush grill
Directions:
: Preheat grill or oven to 350 degrees F. Prepare marinade by combining the
bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce,
water and thyme in a bowl. Make sure the tenderloin has been cleaned and the
tissues have been removed. Fold the tail end of the beef back underneath itself
so that it is of uniform thickness and secure with butcher's string. Place meat
in a dish and pour marinade over meat, cover and refrigerate for approximately
8 to 12 hours, turning meat over several times. When grill is ready, place meat
on oiled surface and reserve the liquid from the marinade. Cook over high heat
with lid closed, turning meat often and occasionally basting with the marinade.
The tenderloin will cook to rare in approximately 30 to 45 minutes.
Ingredients:
2 16-oz cans pork &
beans
1 green pepper diced 4 slices bacon
1 medium onion diced
1
4-oz can mushrooms bits & pieces, drained
2 tablespoons Worcestershire
sauce
2 tablespoons wine vinegar
2 tablespoons Bourbon
1 tablespoon
mustard
1/4 cup brown sugar
1/4 cup Barbecue sauce
1/4 teaspoon
celery salt
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
Directions:
Cook bacon until crisp. Crumble. In
a large pot, combine the beans and remaining ingredients. Bake at 350 degrees
for 30 minutes. Serves 8-12.
Ingredients:
3 pounds frozen crinkle
cut carrots
1 stick butter
1/2 cup brown sugar
1/2 cup orange juice
concentrate
2 ounces Bourbon
Directions:
Boil carrots until almost tender, drain. In saucepan, heat butter, brown
sugar, and orange juice concentrate until bubbly. Stir in Bourbon and remove
from heat. Place carrots snuggly in baking dish. Pour sauce over carrots and
bake uncovered for 1 hour at 325 degrees
Ingredients:
1 cup confectioner's
sugar
2 tablespoons Bourbon or Whisky
1 tablespoon water
1 teaspoon
vanilla extract
1-1/2 to 2 pound pork tenderloin (2 tenderloins)
1/4
teaspoon black pepper
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees, line a 7 x 11
inch baking dish with foil coated in non-stick cooking spray. In medium bowl,
combine sugar, Bourbon / Whisky, water and vanilla. Mix well, set aside. Season
tenderloins with salt and pepper. Place in baking dish. Spoon half of sugar
mixture over tenderloins. Roast for 45 minutes. Remove from oven and spoon
remaining sugar mixture over the tenderloins. Roast 5-10 minutes or until no
pink remains. Cut into 1/4-inch thick slices and serve with sauce from the
pan.
Ingredients:
1/4 cup Bourbon or
Whisky
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons garlic
powder
1/4 cup Dijon mustard
1/4 teaspoon powdered ginger
1 teaspoon
Worcestershire sauce
1/4 cup vegetable oil
2 1/2 pounds New York Strip
Steak
Directions:
Combine first 8
ingredients and mix thoroughly with a whisk. Trim 1/2 inch of fat from strip
steak. Cut into 4 equal pieces. Place strip steak in a pan and cover with
marinade. Refrigerate for at least 12 hours. Grill steak to taste. Baste
frequently.
Ingredients:
1 beef rump roast
(Approximately 3 pounds)
2 bottles Jim Beam Barbecue Sauce or your favorite
1 bottle Bourbon
Directions:
Thoroughly
rinse the roast with water. Place the roast in a slow cooker or crock pot with
enough water to cover the bottom half of the roast. Apply the salt and pepper
to the roast according to your own taste. Set the cooker or crock-pot to
medium. Allow the roast to cook until a meat thermometer reaches 160-170
degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and
allow to cool. Once the roast is cool, cut it into slices approximately 1/4
inch thick. Using your fingers, pull apart or shred the meat into smaller
pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded
meat back into it. Add 29 ounces of Barbecue Sauce. Mix the shredded meat and
barbecue sauce thoroughly. Then add approximately 1/4 cup Bourbon. Set the slow
cooker or crock-pot on low to medium setting. Allow the shredded meat and
barbecue sauce to cook for about 2 hours. Stir regularly and add more Bourbon
to taste. Serve the Bourbon Bluegrass Beef Barbecue sandwich style using
freshly baked potato bread.
Ingredients:
1 cup wild rice,
soaked
1/2 stick unsalted butter
1 shallot or small onion, chopped
6
large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz.
can
1/2 cup golden raisins
4 ounces Bourbon
2 1/2 cups rich chicken
stock
Directions:
Preheat oven to 350
degrees. Sauté shallot and mushrooms in butter. Remove from pan. Add
chestnuts and raisins to liquid and brown. Pour in Bourbon. Return shallots and
mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover
and place in oven for 45 minutes to one hour
Ingredients:
4 boneless chicken
breasts
1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup
Bourbon or Whisky
2 green onions, thinly sliced
1 teaspoon salt
1
tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon
vegetable oil
Directions:
Place chicken
between two pieces of wax paper and pound to 1/2-inch thickness; place in a
baking dish. Combine brown sugar and next five ingredients. Brush mustard
mixture on both sides of chicken. Cover and marinate for one hour in
refrigerator. Remove chicken, save marinade. Combine butter and oil in large
skillet over medium/high heat and sauté chicken until done. Remove
drippings from skillet and place chicken on a serving platter. Add marinade to
skillet and bring to a boil, pour over chicken and serve
Ingredients:
4-6 filets grouper fish
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
2 cups Bourbon
1 teaspoon fresh grated lemon
2 teaspoons prepared horseradish
1
clove garlic, peeled and chopped
1 teaspoon dry oregano
1 teaspoon
thyme
1 teaspoon mint leaves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
Directions:
In
blender or food processor, combine all marinade ingredients at high speed.
Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate
in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and
arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and
grill fish in basket for 7 to 8 minutes with grill covered until fish flakes
easily in center. Baste often with marinade. Serve immediately with lemon
slices
Ingredients:
2 full racks (quartered)
baby back ribs
1 quart beef broth
2 cups Barbeque Sauce
1 cup honey
¼ cup Bourbon or Whisky
Directions:
Place ribs and beef broth in a large heavy pot or Dutch oven, and add
enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once
tender, remove and set aside. Preheat the grill to medium heat. In a medium
bowl, combine barbeque sauce, Bourbon and honey. Baste ribs generously with
sauce and grill for about 4 minutes on each side or until desired degree of
doneness
Ingredients:
Marinade:
1/4 C
Chablis cooking wine
1 C butter, melted
1/4 C water
1/4 C lemon
juice
1/2 tsp salt to taste
1/4 tsp pepper to taste
Glaze:
1 tsp onion powder
1 tbsp hot sauce
2 tbsp red wine vinegar
1/4 C Bourbon
2 C brown sugar
1/4 C water
2 beef bouillon
cubes
2 tbsp Worcestershire sauce
Directions:
Four boneless, skinless chicken breast halves. To make marinade: In
a container, combine first four ingredients. Add salt and pepper to taste. Mix.
Marinade can also be used for basting during grilling. To make glaze: Combine
all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for
15 minutes. Allow to cool.Apply glaze just before removing chicken from grill.
To prepare chicken breasts: Marinate for 5 - 10 minutes. Place chicken on the
grill or in a sauté pan. Baste often while cooking. When cooked to your
satisfaction, brush liberally with glaze. Remove immediately to serving dish
Ingredients:
1 medium head red
cabbage, chopped
2 apples, sliced
2 tablespoons clarified butter
2
tablespoons grated orange peel
2 tablespoons raspberry vinegar
4 ounces
Bourbon
Directions:
Preheat oven to 350
degrees. Melt butter and add nutmeg, orange peel and Bourbon. Add vinegar and
orange juice. Fold in cabbage and apples. Cover and Bake for 45 minutes.
Ingredients:
1 medium celery root
4 large carrots or 12 oz. package of baby carrots
2 medium turnips
1/2 stick butter
2 sprigs fresh tarragon or 1 tablespoon dried
4
ounces Bourbon
4 ounces whipping cream at room temperature
Directions:
Peel vegetables and cut in pieces.
(Celery root must be placed in acidic water - 1 ounce vinegar to four cups
water - after peeling). Steam vegetables using some of the acidic water. In
another pan, melt the butter and add tarragon and Bourbon. Fold in cream and
vegetables. Serve immediately
Ingredients:
1 whole chicken (3-4
pounds) cut into quarters
1 tbsp. vegetable oil salt, to taste
black
pepper, to taste
dried thyme, to taste
crushed red bell pepper flakes,
to taste
3 c Barbeque Sauce
¼ cup Bourbon
Directions:
Make sure the whole chicken is rinsed under
running water. Cut chicken into quarters, brush with vegetable oil and season
with salt, pepper, thyme, and pepper flakes on both sides. Set aside. Prepare
your grill: Add wood charcoal and ignite. When charcoal has burned to white
ash, add chicken quarters skin side down. You want to render as much grease
from the skin without burning it or causing the grease to flare-up on the fire
and burn the skin. Add soaked hickory chips to the edge of the fire to start
the smoking process. Close the lid of the grill to seal in the smoke. Cook
chicken about 8 to 10 minutes. If the smoke dies down, add another handful of
hickory chips. Grill and smoke chicken for about 15 additional minutes, basting
each piece with barbeque sauce, making sure the meat is cooking evenly on both
sides. Remove from grill and serve on a platter
Ingredients:
1/4 cup chopped shallots
or green onions
1/4 cup olive oil
1/2 cup & 1 tablespoon Bourbon
1 tablespoon chopped parsley
1 teaspoon chopped fresh basil leaves (or
1/4 teaspoon dried basil)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon
dried thyme leaves)
3 tablespoons cider vinegar
1/4 teaspoon granulated
sugar
1/2 cup coarsely chopped walnuts
1 pear, cored and cut into 1/2
inch pieces
3 ounces goat cheese, crumbled
6 cups mixed salad greens
(endive, bibb, romaine, or any combination, cleaned and torn into pieces
1/2 red bell pepper, cored and seeded, cut into julienne strips
1/2
green bell pepper, cored, seeded, cut into julienne strips
Directions:
For dressing, cook shallots or onions over
medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes
or until tender. Add 1/2 cup Bourbon. Cook about 5 minutes, uncovered, until
mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute.
Cool to room temperature. Add remaining oil, vinegar, Bourbon, sugar, salt, and
pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree
oven 6 to 8 minutes. Allow to cool. Combine walnuts and remaining salad
ingredients in large bowl. Toss with dressing. Makes 4-6 servings
Pumpkin Cheesecake
Yield: 8 to 10 servings
Ingredients:
Graham Cracker Crust:
3/4 cup graham cracker crumbs
1 cup chopped pecans
1/2 cup sugar
1/4 cup melted butter
Pumpkin Filling:
1 (15 ounce) can pumpkin
puree'
3 eggs
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup packed light
brown sugar
24 ounces cream cheese softened
1/2 cup sugar
3
tablespoons whipping cream
1 tablespoon cornstarch
1 tablespoon vanilla
extract
1 part bourbon
Topping:
2 cups sour cream
2 tablespoons
sugar
1.5 parts bourbon pecan halves
Directions:
Prepare crust. Butter a 9-inch springform pan. Combine crumbs,
pecans, sugar in a bowl. Stir in melted butter. Press mixture over bottom and
1/2 inch up side of pan. Chill, covered, in the refrigerator for about 1 hour.
Preheat oven to 350. Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger,
salt, and brown sugar in bowl. Cut cream cheese into chunks and cream together
with the sugar in bowl of electric mixer. Beat in cream, cornstarch, vanilla,
bourbon, and pumpkin mixture until smooth. Pour into crust. Bake on the middle
rack of oven for 50-55 minutes or until the center is set. Let cook in the pan
on a wire rack for 10 minutes. For topping, whisk the sour cream, sugar and
bourbon in a bowl. Spread over cheesecake. Bake for 5 minutes. Let cool in pan
on wire rack. Cover and chill overnight before serving. Remove sides and
decorate with pecan halves
Bourbon Caramel Icing
Ingredients:
4 cups light brown sugar
1 cup butter or margarine 1 cup cream
2 tablespoons vanilla
2
tablespoons Bourbon
Directions:
Over medium
heat, stir sugar, butter and cream until sugar is dissolved. Boil the
ingredients to the soft ball stage (238 degrees). Remove from heat and beat
with electric mixer until cool. Then add vanilla and bourbon. If it needs to be
thicker, add sifted powdered sugar, gradually
Apple Bourbon Cake
Ingredients:
1 cup vegetable oil
3
eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
1
teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
3 cups apples, peeled and chopped
1/4 cup Bourbon
1/2 cup walnuts
or pecans, chopped
1 cup brown sugar, packed
1 tablespoon evaporated
milk
2 tablespoons butter
Directions:
Preheat your oven to 325 degrees. Mix oil, eggs and sugar and beat until
creamy. Sift dry ingredients and add to mixture. Add apples, Bourbon and nuts.
Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes.
Combine all glaze ingredients in a saucepan. Bring to a boil and cook, stirring
constantly for 2 minutes. Drizzle over cake
Triple Layer Jam Cake
Ingredients:
1 cup butter or margarine
2 cups sugar
3 eggs, beaten
4 cups sifted all-purpose flour
1/4
cup cocoa
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1
teaspoon ground cloves
2 cups blackberry jam
2 scant cups buttermilk
1 cup pecans or black walnuts
1 cup raisins or dates or 1/2 cup each
3 jiggers Bourbon
Directions:
Cream
butter and sugar together. Add beaten eggs. Sift together flour, cocoa, salt,
baking powder, soda, and spices; alternately add the sifted ingredients and
buttermilk. Add jam, nuts, and raisins or dates. Mix well and pour into three
9-inch greased and floured cake pans. Bake at 350 degrees for 30 to 45 minutes
or until done, Place pan of water in oven while cake is baking. When cake is
cold, pour one jigger of Bourbon over each layer. Frost with Bourbon Caramel
Frosting. Store in airtight container. Can be frozen.
Strawberry Bourbon Cheese Ring
Ingredients:
1 pound sharp cheddar
cheese, grated and room temperature
3/4 cup mayonnaise
1 medium onion
grated
1 cup chopped pecans
1 garlic clove minced
2 tablespoons
Bourbon
1 cup strawberry preserves
Directions:
Combine all ingredients, except the preserves. Mix well. Mold into
a ring and chill. Fill the center with the preserves when ready to serve. Serve
with crackers
Lemon Bourbon Cakes
Ingredients:
8 eggs yolks
3/4
cup butter
1-1/4 cups sugar
3/4 cup milk
2-1/2 cups sifted cake flour
2 tablespoons Bourbon
1/2 teaspoon lemon extract
4 tablespoons
double action baking powder
4 cups confectioner's sugar
1/2 cup
softened butter or margarine
1 teaspoon cream
2 tablespoons Bourbon
Directions:
Cream butter and add sugar
gradually. Beat the mixture until it is light and creamy. Beat the yolks one at
a time and add Bourbon and lemon extract. Resift the flour with the baking
powder. Add the sifted ingredients alternately with the milk in four additions.
Beat the batter smooth after each addition. Pour into greased and floured pans
and bake at 350 degrees for 30 to 40 minutes until done. Ice with Lemon Bourbon
frosting: Blend butter and sugar together. Beat in juice, cream, and Bourbon
until desired spreading consistency is reached. Will frost a two-layer cake
Bourbon Banana Cake
Ingredients:
1/2 pound butter
3
cups sugar
2 cups bananas, mashed
4 eggs, beaten
2 teaspoons baking
soda
4 cups all purpose flour, sifted
1 cup buttermilk
1 teaspoon
vanilla
2 tablespoons Bourbon
1/2 cup bananas, mashed
l teaspoon
lemon juice
1/4 pound butter
2 pounds powdered sugar
1 cup toasted
coconut
3/4 cup pecans, finely chopped
3 drops yellow food coloring
Directions:
Cake: Cream 1/2-pound butter
and 3 cups sugar together. Add 2 cups mashed bananas and continue beating until
mixture is completely smooth. Add beaten eggs and beat slightly. Sift baking
soda and flour mixture together. Add to banana mixture alternately with
buttermilk. Mix in pecans, vanilla and Bourbon. Pour batter into three greased
and floured 9-inch cake pans. Bake in 350 degree oven for 45-50 minutes or
until cake is done. Cool on racks. Sprinkle 1/2 cup bananas with lemon juice.
In a separate bowl, cream 1/4-pound butter. Add powdered sugar and bananas and
blend well. Mix in coconut and finely chopped nuts. Add food coloring to
desired color. Spread between layers and on top and sides of cake
Bourbon / Whiskey Cake
Ingredients:
1 pound candied cherries
1 cup brown sugar
1/2 pound golden raisins, halved
6 eggs, separate
yolks
2 cups Bourbon or Whisky
2 teaspoons nutmeg
5 cups
all-purpose flour
1 teaspoon baking powder
12 ounces butter
1 pound
pecans
2 cups sugar
Directions:
Soak
cherries and raisins in Bourbon overnight. Grease a 10-inch tube pan and line
with brown paper or parchment. Preheat oven to 275 degrees. Sift flour and
reserve 1/2 cup. Cream butter and sugars until fluffy. Add egg yolks and beat
well. Add soaked fruit and the remaining liquid, 4 1/2 cups flour, nutmeg, and
baking power to butter mixture. Stir to combine. Beat egg whites by hand or
with an electric mixer until they just barely hold stiff peaks. Fold into
batter. Toss nuts with1/2 cup reserved flour and fold into batter. Pour batter
into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove
Chocolate Apple Bourbon Cake
Ingredients:
4 cups all purpose flour
1/2 teaspoon cinnamon
1 tablespoon ground cloves
1 teaspoon salt
3 eggs
3 teaspoons baking soda
1 teaspoon baking powder
2 cups
sugar
1 cup vegetable oil
1/4 cup or more Bourbon
1 heaping
tablespoon cocoa
1 cup raisins (soak raisins in Bourbon for one hour)
3
cups applesauce (or substitute 2 cups applesauce and 1 cup Cranberries or
mincemeat)
1 cup black walnuts
1 stick butter or margarine
2/3 cup
milk
1 pound brown sugar
1 pound confectioner's sugar
Directions:
Preheat oven to 350 degrees. Grease and flour
either a bundt pan, together and blend with blender for 2 minutes. Pour into
pan. Bake for 30-35 minutes. Check top of cake. Should be firm to the touch.
For icing: Melt next three ingredients over low heat and cook for about 5
minutes, stirring occasionally. Let mixture cool for about 5 minutes. Empty one
box confectioner's sugar into a large mixing bowl and slowly begin adding
mixture and blend with a blender until frosting is of the right consistency to
spread on cake or drizzle over bundt cake. 2 8-inch cake pans, or an 11"x13"
pan. Stir first 14 ingredients
Chocolate Bourbon Bites
Ingredients:
1/2 cup butter
1/2 cup
packed brown sugar
1/4cup Bourbon or Whisky
1 cup all-purpose flour
3 tablespoons unsweetened cocoa
1/2 cup mini chocolate chips slightly
beaten egg white slightly beaten egg white
1 cup pecans, finely chopped
Directions:
In a large bowl, beat butter
and sugar with a mixer on medium speed until fluffy. Add Bourbon and mix well.
Combine flour and cocoa and gradually add to butter and sugar mixture, beating
until well mixed. Chill until firm enough to handle. Shape dough into 1-inch
balls. Roll in egg white, then in pecans. Place on a lightly greased baking
sheet. Bake in a 350 degree oven for 12 minutes, or until edges are firm. The
center will be soft. Cool on baking sheet. Makes 30
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Happy St. Patty's Day and welcome to "The
Biker eNews Grill" where you'll find the very best in Biker food recipes by
Bikers for Bikers. Each Month we'll post some of my own recipes and those
received from Bikers all over the world. Well we're all Irish on St. Patty's
Day but instead of the same old bland Irish recipes we suggest you try a Bikers
twist to make this day a bit more to our tastes, so check out these awesome
Biker St. Patty's Day recipes and you know Melody always has a few taste,
delightful sweet Dessert recipes to make any Holiday a great one! So Happy St.
Patty's Day and enjoy!!