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RANCH PUDDING WITH WHISKEY WHIP 1 c. dark brown sugar 3/4 c. light corn syrup 4 eggs 1/4 c. whiskey, rum or brandy 1/2 tsp. salt 1 tsp. vanilla 1/4 c. (1/2 stick) butter, melted 1 c. chopped toasted pecans or walnuts (4 oz.) 1 c. raisins (white) 1/2 c. toasted pecans or walnuts (halves) whiskey whipped cream Position rack in center of oven and heat to 400 degrees. Butter a 9-inch square or round baking dish. Beat brown sugar, corn syrup, eggs, whiskey, melted butter, vanilla and salt in medium bowl until well blended. Sprinkle chopped nuts and raisins evenly into prepared dish. Pour egg mixture over. Arrange nut halves decoratively over top. Bake 10 minutes. Reduce heat to 325 degrees and continue baking until set, about 20 to 25 minutes. Serve with Whiskey Whip. Whiskey Whip: 1 c. whipped cream 1 Tbsp. sugar 2 Tbsp. whiskey, rum or brandy Combine all ingredients. Whip until soft peaks form. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |