246922 baked figs whiskey cream Recipes

baked potatoes, grated, cream of chicken soup, sour cream, cheddar cheese, grated, butter or 1/2 cup margarine, cubed, crushed potato chips

baking chocolate, thickened cream, caster sugar, eggs, lightly beaten, coffee liqueur, unbaked pastry shells, cocoa, to serve

baking potatoes (about 8 oz. each), heavy cream, vegetable stock, lemon juice, garlic cloves, crushed, chopped basil, pine nuts, parmesan cheese, grated, salt and pepper

sour apple, butter, flaky pastry, sugar powder for garnishing, black raisins for garnishing, egg yolks, milk, sugar, corn flour, anise, fresh vanilla, cinnamon stick, sugar, milk cream

fresh figs, sugar, water, grand marnier or other orange-flavored liqueur, chilled heavy cream

light-skinned fresh figs, halved (such as kadota, adriatic, or panachee; about 1 1/4 lb), nectarines, pitted and quartered, late-harvest riesling or other sweet white wine, honey, sugar, vanilla reduced-fat ice cream (such as healthy choice)

sugar, brown sugar , packed, butter, softened, eggs, cake flour, baking powder, mace, bourbon (100 proof), pecans, chopped, light corn syrup (optional), light corn syrup (optional), rum (optional), whiskey (optional), cream (optional)

fresh figs, port wine, honey (or a bit more), fresh red raspberries (to garnish ) (optional), whipping cream , whipped with a little sugar (optional)

whiskey, full-fat milk, double cream, egg yolks, clear honey, baked figs

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

cold unsalted butter , cut into pieces, rome beauty or winesap apples, peeled, cored and sliced, fresh lemon juice, light brown sugar, all-purpose flour, irish whiskey, cinnamon, cardamom, salt, irish oatmeal, toasted, chopped walnut pieces, irish whiskey cream , recipe follows, heavy cream, sugar, irish whiskey

figs, red wine, brandy, caster sugar, lemon zest , strip, cinnamon stick

baking potatoes, sour cream, whole-grain mustard, coarse salt, a good grinding white pepper, freshly chopped chives, special equipment : 4 metal skewers

sugar, peach nectar, nectarines, each cut into 4 wedges, vanilla low-fat ice cream, ground nutmeg (optional)

hazelnuts, honey, scotch or 1/4 cup other whiskey, fresh figs or 12 small, butter-flavored cooking spray, mint sprig (to garnish ) (optional)

brown sugar , firmly packed, butter, eggs, flour, cinnamon, nutmeg, pecan halves (1/2 lbs chopped ), raisins , optional, candied cherry, candied pineapple, milk, baking soda, whiskey