5 ounces dark chocolate, chopped
4 eggs, separated
1 ½ tablespoon Irish cream liqueur
2 cup whipped cream
Melt the dark chocolate in a small saucepan over low heat. Remove from heat and
allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and
Irish cream. Fold in 1/2 of the whipped cream.
In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the
chocolate mixture. Pour the mousse into serving glasses and garnish with remaining
whipped cream and chocolate shavings before serving.
4 T butter
½ cup brown sugar
¼ cup bourbon
¼ tsp. allspice
½ tsp. cinnamon
1 tsp. grated orange zest
Good Vanilla Ice Cream
Melt butter in a large skillet over low heat. Add the brown sugar and stir until the
sugar dissolves. Add the bananas and cook for about 2 minutes.
Remove skillet from the flame and add the bourbon. Ignite it with a fire stick and
let it burn. While it’s burning, carefully sprinkle the allspice/cinnamon mixture
over the flames. (this will create a little fireworks display. Once the flame has
died out, zest an orange over the top and serve in a bowl with a scoop of ice cream.
22 Golden Oreos
6 T clarified butter
3 – 8 oz. pkgs. Of cream cheese
1 orange zested and juiced
½ cup powdered sugar
Cranberry Chutney for topping (see recipe below)
Grind the oreos until they are about the same consistency of bread crumbs. Add butter and stir until all of the cookies are moistened by the butter.
Press into the bottom of a 10” springform pan. Bake at 350 degrees for 15 minutes. Remove and let cool.
Mix softened cream cheese, orange zest, orange juice, and powdered sugar in a mixer until thoroughly combined. Pour into springform pan and chill for 4 hours in a refrigerator.
Remove from the refrigerator and slice. Place a large dollop of Cranberry chutney and dust with powdered sugar to serve.
Cranberry Chutney w/ Spicy Orange Glaze
1 – cup water
1 – cup sugar
1 -12 oz. package of cranberries
1 – cup Patter Fam Spicy Orange Glaze
1 – cinnamon stick
Bring water and sugar to a boil in a medium sized pot. Add the cranberries, Orange Glaze and cinnamon stick and return to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Pour into a bowl, cover and allow to cool to room temperature before serving. Refrigerate until serving time.
2 oz. unsalted butter
4 oz. brown sugar
4 oz. bourbon
In a sauce pan, add sugar and butter and whisk. Add 1/2 cup bourbon and whisk.
Put the saucepan on the burner over low heat and constantly whisk until the sauce
is hot and all the sugar is dissolved (about 5 minutes). Serve or refrigerate for up
to 4 days
1/4 cup raisins
1/2 cup apple butter
1 package Hawaiian rolls, cubed
1 ½ cups heavy cream
3/4 cups sugar
1 teaspoons vanilla extract
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
Combine apple butter and raisins. Place cubed Hawaiian rolls in a bowl and pour apple butter and raisins over the top. Mix well together. Place in a greased 9” cast iron skillet.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over bread pudding; let stand for 30 minutes or until bread is softened.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Allow to cool for 10 minutes or refrigerate overnight in an airtight container. Serve with Bourbon Toffee Glaze.
(Includes nut products)
2 cups Oreos (about 32 cookies) pulsed really fine
4 oz. clarified melted butter
Mix the ingredients together making sure the crumbs are well moistened. Pack it
down tight in the springform pan. Bake for 10-15 minutes at 350 degrees. Remove
and let cool.
3 – 8 oz. pkg. cream cheese or mascarpone at room temp
½ cup granulated white sugar
1 – 13 oz. jar of Nutella (hazelnut spread)
¼ tsp. vanilla extract
In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and
vanilla until no streaks remain. Pour into springform pan. Refrigerate for at least 4
hours before serving. Alternately, you can freeze for 1 hour, then move to a
refrigerator for 30-60 minutes before serving.
Garnish with chocolate shavings, Oreo crumbs, or whipped cream with crushed
22 chocolate Oreo cookies, crushed
3 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1 cup creamy peanut butter
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
Buckeyes for decorating or dark mini Reese cups, optional
Crush the Oreo Cookies and combine with the melted butter in a medium sized
bowl. Press the mixture into a thin layer on the bottom of a 9” springform pan.
Bake the crust in a 350 degree oven for 18 minutes.
In a large bowl, combine the cream cheese, sugar, and peanut butter. Mix until it
looks like a well combined peanut butter mousse. Spread the mixture evenly on top of the crust.
In a small sauce pan heat the heavy cream to just below boiling. Stir occasionally
making sure it doesn’t stick to the bottom of the pan. When small bubble appear
along the sides of the pan turn off the heat and add the chocolate chips. Stir until
they are completely melted. Allow to sit for a few minutes and then gently pour
over the cheesecake.
Place the cheesecake in the refrigerator for at least 4 hours or overnight.
Garnish with buckeye candies as an option when serving.
1/3 cup maple syrup
1/3 cup packed light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups (10 ounces) raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.
Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)
6 large baking apples such as Golden Delicious, or Gala
1 1/4 cups golden raisins
1 cup spiced rum
2 cinnamon sticks
3/4 cup light brown sugar – packed
½ cup sliced almonds
1 cup apple juice
¼ cup (1/2 stick) unsalted butter
Marinate the raisins in a bowl with the rum and cinnamon sticks for 4 hours to overnight if possible.
Preheat oven to 375°F.
Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
Remove raisins from the rum and place them in a medium bowl. Add the cinnamon sticks to the baking dish. Reserve the rum for later. Add the brown sugar, and almonds and stir to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour apple juice over and around apples. Dot apples with butter.
Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally. Prior to serving pour the reserved rum over the apples and flambé while sprinkling a little more cinnamon over the top.
Transfer apples to bowls. Spoon pan juices over and serve warm with a scoop of vanilla ice cream.
1 cup brown sugar
1/3 cup water
1/3 cup chopped pecans, toasted
2 tablespoons milk
1 1/2 tablespoons butter
1 tablespoon bourbon
2 teaspoons vanilla extract
Combine sugar and 1/3 cup water in a small saucepan over medium-high heat. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans, milk, butter, and vanilla extract. Reduce heat, and cook 3 minutes or until mixture is thick and bubbly. Flame the bourbon in a separate hot pan and pour over the sauce.