Bourbon Pecan Chocolate Pie

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Bourbon Pecan Chocolate Pie

Servings: 8
Author: Rob of Louisville Kentucky

Ingredients

  • 1/2 cup butter 1 stick, melted
  • 3/4 cup light corn syrup
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 cup bourbon
  • 1/4 cup white sugar
  • 3/4 cup brown sugar packed
  • 3/4 cup chocolate chips
  • 1 1/4 cup toasted pecans or walnuts chopped in half if desired
  • 1 store bought pie crust or favorite homemade

Instructions

  • Preheat oven to 350 degrees F. In a large mixing bowl, on medium speed whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy. Fold in chocolate chips and pecans or walnuts. Blend well. Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set. Serve warm or cool, top with whipped cream or a scoop of vanilla ice cream.

Notes

You can use pecans or walnuts.. Tastes great if served warm. Kentucky's signature dessert is by far Derby pie, a chocolate nut treat. The original pie is made by Kerns kitchen and was developed by the manager of The Melrose Inn of Prospect Kentucky. There are many variations of the nut pie, and this one is special because it adds bourbon, a Kentucky favorite. It's always a Kentucky tradition to serve a chocolate nut pie during the Christmas season. We would always look forward to someone bringing this special dessert.

 

Santa’s Surprise Cookies

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Santa's Surprise Cookies

Author: Laney of St. Louis, Missouri

Ingredients

  • 1 c. butter
  • 1 c. creamy peanut butter
  • 1 c. sugar
  • 1 c. brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3.5 c. flour sifted
  • 1 tsp. baking soda
  • 5 tsp. salt
  • confectioner's sugar optional
  • 1 bag Dove Brand miniatures milk chocolate
  • 1 bag Snickers minis

Instructions

  • Beat together butter, peanut butter, sugar and brown sugar -Slowly add the eggs and vanilla, beating until well mixed. Then mix in flour, baking soda and salt -Cover and chill dough in the refrigerator for 2-3 hours -Preheat oven to 325 (F) -Section dough into 1 tablespoon portions and flatten each piece -Place 1 snickers mini in the center of each dough piece -Form dough into a ball around the snickers -Bake for 10-12 minutes -Remove from oven and sprinkle with confectioner's sugar. -Melt the Dove chocolate pieces in the microwave and then drizzle the melted chocolate over the tops of the cookies.

Notes

Guys - these are to die for! So yummy!!! I definitely recommend them.

 

Eggnog Bread

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Eggnog Bread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3 c. flour
  • 1/2 c. sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1 egg beaten
  • 1 3/4 c. dairy eggnog
  • 1/2 c. vegetable oil
  • 1/2 c. chopped pecans
  • 1/2 c. raisins
  • 1/2 c. powdered sugar
  • 2 to 3 tsp. eggnog

Instructions

  • In a large mixing bowl, stir together all of the dry ingredients. In a second bowl, mix the egg, eggnog and oil and slowly mix in the dry ingredients. Mix in the nuts and raisins last. Pour mixture into a large greased loaf pan. Bake in a 350°F oven for 60 to 765 minutes. Allow bread to cool in pan for 10 minutes after removing from the oven. Remove bread from pan and allow to cool on a wire rack.
  • To glaze, stir together powdered sugar and enough eggnog to make glaze and pour over the bread.

 

Coconut Joys

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Coconut Joys

Author: Renabelle of Myrtle Creek, Oregon

Ingredients

  • cup margarine or butter
  • 2 cups powdered sugar
  • 3 cups flaked coconut
  • 2 1 oz. squares milk chocolate, melted
  • Garnish: finely chopped nuts

Instructions

  • In a large saucepan, melt margarine; remove from heat. Add powdered sugar and coconut, mix well. Shape rounded teaspoonfuls into balls. Place on a parchment lined baking sheet, then make an indentation in the center of each. Fill indentations with chocolate; sprinkle with nuts over chocolate. Chill 3 hours or until firm.

 

Molasses Cookies

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Molasses Cookies

Author: Chef Matt of SayerFoods.com

Ingredients

  • 1 c. sugar
  • 1 c. shortening
  • 1 c. molasses
  • 1 c. hot water
  • 1 egg
  • 4 1/2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • pinch of cloves

Instructions

  • Stir baking soda into hot water until dissolved and add molasses. Cream shortening with sugar and beat in egg. Combine both wet mixtures together. In a separate bowl, stir together flour, salt and spices. Slowly add the flour mixture to the molasses mixture and mix until combined. Chill for 1 hour before rolling. Roll out and cut into desired shape with a cookie cutter. Transfer to greased cookie sheets and bake at 350°F oven for 10-15 minutes. Cool on wire racks.

 

Sugar Cookies

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Sugar Cookies

Servings: 36
Author: Courtney

Ingredients

  • 2 cups "JIFFY" Baking Mix
  • 2/3 cup sugar
  • 1/3 cup milk
  • 5 Tbsp. shortening softened
  • 1 egg
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 350 F, grease baking sheet. Combine all ingredients and blend well. Drop by tablespoon onto prepared baking sheet. Bake 8-10 minutes. Remove cookies and sprinkle with sugar.

Notes

You can add any type of flavoring to the mix instead of using vanilla. I used orange and it was fabulous. I think I will try lemon this year.

 

Rice Pudding

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Rice Pudding

Author: Chef Matt of SayerFoods.com

Ingredients

  • 1/2 c. rice
  • 2 qt. milk
  • 1 c. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 c. raisins

Instructions

  • Mix all into oven proof baking bowl. Bake 325 degrees about 2 hours. Stir occasionally.

 

Chocolate Covered Cherries

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Chocolate Covered Cherries

Author: Gennifyr

Ingredients

  • 1 jar maraschino cherries
  • 3 tablespoons butter softened
  • 3 tablespoons corn syrup
  • 2 cups sifted confectioners' sugar
  • 1 small bag chocolate chips
  • 1 tablespoon shortening
  • Drain cherries and set on paper towels to dry.

Instructions

  • In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen. Wrap each cherry in about 1 teaspoon of dough. Chill in freezer until firm. Melt chocolate and shortening in microwave. Dip each cherry in by its stem and place on wax paper. Chill until completely set. Peel off and re-dip bottoms. Chill again on wax paper and then place in truffle wrappers and store in an airtight container in a cool place. Best after 2 weeks.