Kentucky Bourbon-Brown Butter Cake

Looking for a dessert that is sure to impress?  This one will stand the test of time again and again.  Just be sure to use a high-quality bourbon for the glaze.  The flavor will shine through.

Cake Ingredients

2 sticks butter

e cups all-purpose flour

1 tsp baking powder

3/4 tsp baking soda

1 tsp kosher salt

4 large eggs

1 1/2 cups sugar

1 cup buttermilk

1 tsp vanilla extract

Glaze

6 Tbsp butter

1/3 cup Kentucky bourbon whiskey

3/4 cup sugar

Preheat your oven to 350 degrees.  Spray a Bundt pan with cooking spray and then dust with flour.  Tap out excess.  

Cake

Melt butter in a saucepan over medium-high heat.  When it boils, reduce heat to medium; simmer until foamy.  Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 - 7 minutes.  Remove from heat; transfer to a heatproof bowl and let cool 10 minutes.  Whisk together flour, baking powder, baking soda, and salt in a bowl.  In another bowl, whisk together eggs, sugar, buttermilk, and vanilla.  Whisk brown butter into egg mixture, then stir in flour mixture just to combine (do not overmix).  Pour batter into prepared pan; smooth top with a spatula.  Bake until golden brown and a toothpick inserted into center comes out clean, 50 - 55 minutes.  Let cool on a wire rack for 15 minutes.  

Glaze

Melt butter in a saucepan over medium-high heat.  When it boils, reduce heat to medium; simmer until foamy.    Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 - 7 minutes.  Remove from heat; carefully add bourbon (mixture will bubble vigorously).  When bubbles subside, stir in sugar to combine.  Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil).  Pierce holes in the cake (still in pan) to bottom with a wooden skewer at 1' intervals.  Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes.  Invert onto a cake plate.  Let cool completely before slicing and serving.  

Cake can be stored in an airtight container for up to 3 days.  

The Best French Toast

 

I'm a lover of all comfort food!  And who can resist French Toast?  It's deliciously simple to prepare.  No fancy techniques or equipment required.  It takes our favorite flavors like cinnamon, butter and vanilla with your favorite doughy bread to create this breakfast favorite.

2/3 cup milk

2 large eggs

1 tsp vanilla

1/4 tsp ground cinnamon

Salt to taste

6 slices of thick bread

1 Tbsp butter, plus more as needed

Lightly butter a griddle

In a shallow bowl, whisk together the milk, eggs, vanilla, cinnamon, and salt

Heat the prepared griddle over medium-high heat

Dunk the slices, one at a time, in the egg mixture, being sure to soak both sides

Transfer the egg-coated slices to the hot griddle and cook until golden, 3 - 4 minutes

Serve immediately

Top with fresh berries, applesauce, or butter and maple syrup

Broccoli Salad Supreme

I love broccoli salad.  This one sweetens it up a bit.

10 cups broccoli florets (about 3 1/2 lbs)

6 cups seedless red grapes (about 3 lbs)

1 cup sliced celery

6 green onions (sliced)

2 cups mayonnaise

2/3 cups sugar

2 Tbsp cider vinegar

1 lb sliced bacon, cooked and crumbled

1 1/3 cups sliced almonds (I like Fresh Gourmet honey roasted sliced almonds)

 

In a large salad bowl, combine the broccoli, grapes, celery and onions.  In a small bowl, combine the mayonnaise, sugar and vinegar.  Pour over broccoli mixture and toss to coat

Cover and refrigerate for at least 4 hours or overnight.  Just before serving, gently stir in bacon and almonds.  

Coca-Cola BBQ Pulled Pork

I am always looking for new and original ideas for dinner.  This recipe definitely did not disappoint.  This was sweet, spicy and delicious!  I honestly did not know that you could create a BBQ sauce using Coke.  Go figure.  Thank you, Schuncks, for sharing this recipe.  It's one of my new favorites!!

5# boneless pork butt or shoulder roast

1 liter + 2 cups Coca-cola

1 small white onion chopped

3 tsp garlic powder, divided

1 tsp chili powder

1 1/2 tsp black pepper, divided

1 Tbsp Kosher salt

2 cups ketchup

1/2 cup Worcestershire Sauce

1/2 cup brown sugar

1/2 cup steak sauce

1 Tbsp lemon juice

1 tsp onion powder

Combine Coke with 2 tsp garlic powder, chili powder, and 1/2 tsp black pepper and add to crock pot.  

Add pork butt/shoulder and sprinkle with Kosher salt.  Set on low heat to cook, covered, for 6 hours.

Prepare Coca-Cola BBQ sauce by combining 2 cups Coca-Cola, ketchup, Worcestershire sauce, brown sugar, steak sauce, lemon juice, onion powder, 1 tsp garlic powder, and 1 tsp black pepper.  Set aside.  

Remove roast from crock pot and place on cutting board.  Set aside 2 cups of the braising liquid and dump the rest.  

Shred the pork and add back to the crock pot.  Mix in 2/3 of the BBQ sauce.  Add braising liquid as needed when you reheat to keep the meat moist.  

Serve on buns with sliced pickles, onions, and extra sauce.  

Classic Chicken Noodle Soup

You know what I like most about colder weather?  Comfort food.  I'm a big lover of comfort food.  This recipe definitely falls into that category.  It's one of the good ones!  Enjoy!!

1 lb boneless, skinless chicken breasts

1 Tbsp McCormick Perfect Pinch Rotisserie Chicken seasoning

2 Tbsp olive oil

12 cups chicken broth

1 (24 oz) pkg Reames Homestyle Egg Noodles

2 tsp parsley, dried

2 bay leaves

1/2 tsp thyme, dried

1 tsp black pepper

2 cups chopped onion

2 cups chopped celery

2 cups chopped carrots

2 cups half and half

8 Tbsp butter

1/2 cup flour

1/2 cup sherry cooking wine

Cut your chicken breasts into bite sized pieces.  Place the chicken in a bowl and add the seasoning.  Stir to mix well.  

Heat a large all-purpose pot over medium-high heat.  Add the seasoned chicken and cook until done.  Remove the cooked chicken from the pan and keep warm to add to the soup later.

Add the chicken broth and bay leaves to the pan.  Bring to a boil and then add the noodles.  Simmer for 20 minutes, stirring often.  

Add parsley, thyme, black pepper, onions, celery and carrots.  Simmer for 15 minutes or until done.  

Meanwhile, melt butter in a small pan.  Add flour and cook for 1 - 2 minutes.  

Add half and half to the noodle mixture.  Bring back to a simmer.  Add the flour mixture, cook and stir until thickened, about 2 minutes. 

Discard bay leaves.  Add the chicken and sherry.  Stir to incorporate.  Heat through and serve.