RANCH PUDDING WITH WHISKEY WHIP|
1 c. dark brown sugar
3/4 c. light corn syrup
1/4 c. whiskey, rum or brandy
1/2 tsp. salt
1 tsp. vanilla
1/4 c. (1/2 stick) butter,
1 c. chopped toasted pecans or
walnuts (4 oz.)
1 c. raisins (white)
1/2 c. toasted pecans or
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.
1 c. whipped cream
1 Tbsp. sugar
2 Tbsp. whiskey, rum or
Combine all ingredients. Whip until soft peaks form.
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