- 3 parts silver rum
- 1 part triple sec
- 8 parts OJ
Add all ingredients to glass or pitcher, depending on the size of the “parts”, mix, pour in glasses if appropriate, and add ice.
Bread Pudding Recipe
- Prep time: 10 minutes
- Cook time: 1 hour
- Raisin Soaking time: 1 hour
- Yield: Makes 8-10 servings
Need a kid-friendly sauce without bourbon? Use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.
Get the raisins soaking in bourbon before you start anything with this recipe. You can even soak them a day or two ahead.
Ingredients
Bread Pudding:
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 1 qt milk (4 C)
- 3 eggs (large)
- 2 cups sugar
- 2 Tbsp vanilla extract
- 1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted
Bourbon Sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1/2 cup Kentucky bourbon whiskey (less or more to taste)
Method
1 Preheat oven to 350°F.
2 Soak bread in milk: Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
3 Make egg mixture, pour over bread: In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.
4 Butter baking pan, add bread mixture, bake: Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.
Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
5 Make the bourbon sauce while the bread pudding is cooking. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)
Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.
Caramelized Pearl Onions
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 (10-ounce) package pearl onions
- 1/3 cup water
- 1 teaspoon sugar
- 1 tablespoon chopped fresh thyme
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preparation
Heat oil in a medium nonstick skillet over medium heat. Melt butter in pan. Add onions, and cook 5 minutes or until lightly browned, shaking pan frequently. Add water and sugar, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and cook 2 minutes or until liquid evaporates. Stir in thyme and remaining ingredients; cook 1 minute.
Honey-Glazed Carrots
Ingredients
- 1 bag (1 lb) ready-to-eat baby-cut carrots
- 2 tablespoons honey
- 1 tablespoon butter or margarine
- Ground nutmeg, if desired
Directions
- 1 In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
- 2 Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
Microwave Roasted Potatoes Recipe
Ingredients:
4 medium Russet, Yukon Gold, or 6 to 8 Red potatoes*
Seasonings of your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)
Olive Oil
* When shopping for potatoes, look for potatoes that are firm and smooth. Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.
Instructions:
Scrub and rinse the potatoes thoroughly. Cut potatoes into uniform-size cubes. Place into microwave-safe dish.
Drizzle a small amount of olive oil over potatoes. Sprinkle with seasonings of your choice. Toss to evenly disperse oil and seasonings.
Tightly cover dish with a lid or plastic wrap, and place in microwave. The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection.
Microwave on HIGH for 10 minutes or until potatoes are done. Carefully remove from microwave and serve.
Makes 4 to 6 servings.
Tuna Patties Recipe
- Prep time: 10 minutes
- Cook time: 10 minutes
Ingredients
- 2 6-ounce cans tuna
- 2 teaspoons Dijon mustard
- 1/2 cup white bread torn into small pieces
- 1 teaspoon lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp water (or liquid from the cans of tuna)
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives, green onions, or shallots
- Salt and freshly ground black pepper
- A couple squirts of Crystal hot sauce or tabasco
- 1 raw egg
- 2 Tbsp olive oil
- 1/2 teaspoon butter
Method
1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.
The Bread
Ingredients
- 1 loaf French Bread, Split Lengthwise
- 2 sticks Regular (salted) Butter, Softened
Preparation Instructions
Preheat oven to 350 degrees.
Spread one stick of softened butter on each half of the loaf.
Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.
Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don’t under-broil it! The flavor really kicks in when the butter’s color changes.
Slice into strips and serve immediately.
Sweet and Sour Onions Recipe
These onions are just as tasty at room temperature as they are hot.
Ingredients
- 1 to 1 1/2 pounds boiling or pearl onions
- Salt
- 3 Tbsp olive oil or butter
- 3 Tbsp cider, malt or white wine vinegar
- 1 Tbsp honey
Method
1 The hardest part about this recipe is peeling the onions. If you are using pearl or small cipollini onions, blanch them in boiling water for a minute or so and then plunge them into ice water to stop the cooking. Slice off the root and stem ends, and the papery skin should slip right off. If you are using the larger boiling onions, as we did here, just slice the stem end off the onion and peel as you would a normal onion.
2 Bring a pot of salty water to a boil, and boil your onions for 4-10 minutes, or until they are tender. Smaller onions will need less time. You want them al dente, not soft, because they will cook a bit more in the frying pan. Drain the onions well and set aside.
3 Get a frying pan hot over medium-high heat and add the olive oil. Let the olive oil get hot for a minute or two and add the onions. They will spit a little because they are full of moisture. Let them sizzle until you get some browning on a couple sides of the onion, about 4-5 minutes.
4 Meanwhile, mix the honey and vinegar vigorously until the honey dissolves. Add it to the frying pan. It will spit and sizzle violently. Turn the onions to coat with the mixture and turn the heat down to medium. Sprinkle salt over everything.
5 Let the vinegar-honey mixture boil down to a thick syrup. Turn the onions often to coat evenly. Serve hot or at room temperature, with a little sprinkling of a fancy salt like fleur de sel, if you have some.
Serves 4.
Steamed Carrots with Olive Oil and Lemon
Ingredients
2 bunches of small carrots with tops
Ice
1 teaspoon salt
1/2 teaspoon black pepper
2-3 tablespoons olive oil
1/2 lemon
Directions
- Peel the carrots and cut off the tops, leaving just about 1/2 inch on.
- Place them in a steamer basket and steam over medium-high heat for about 10 to 15 minutes until they are tender enough to be pierced with a fork, but not overcooked or mushy.
- While the carrots are steaming, fill a large bowl with ice water.
- When they’re cooked, dunk the carrots in for just a few seconds to stop the cooking process.
- Place them on a serving plate, sprinkle with salt and pepper, and drizzle with olive oil. Squeeze the juice from the lemon over the carrots.
Streusel-Topped Peach-Blueberry Pie
- 35 min prep time
- 1 hr 20 min total time
- 10 ingredients
- 8 servings
A Pillsbury® refrigerated pie crust makes pie-making just peachy!
Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
- 3 cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained
- 1 cup blueberries
- ½ cup powdered sugar
- 1/3 cup all-purpose flour
- ½ teaspoon ground cinnamon
Topping
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 1/3 cup butter or margarine
Steps
- 1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- 2 Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
- 3 In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
- 4 Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.