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The Queen's Christmas Pudding
Dessert European

The Queen's Christmas Pudding

4.9

Prep
50 min
Cook
250 min
Total
300 min

Instructions

  1. 1 Select a heat-proof bowl of any size or shape and generously grease with butter.
  2. 2 Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
  3. 3 Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
  4. 4 Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
  5. 5 Pudding can be cooked immediately if need be, but better if left to rest in the refrigerator, 8 hours to overnight.
  6. 6 Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
  7. 7 Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
  8. 8 Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
  9. 9 Brush maple syrup over top. Cut and serve immediately.

By John Mitzewich

Holiday Bourbon Fruitcake
Dessert European

Holiday Bourbon Fruitcake

4.8

Prep
90 min
Cook
210 min
Total
2460 min

Instructions

  1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
  2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
  4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
  5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
  6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck

Bourbon Brown Butter Blondies
Dessert

Bourbon Brown Butter Blondies

3.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
  2. 2 Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn't burn. Pour brown butter into a large bowl and allow to cool slightly.
  3. 3 Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.

By thedailygourmet

Bourbon Candy Apples
Dessert

Bourbon Candy Apples

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. 2 Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
  3. 3 Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

By Allrecipes

Roasted Banana Whiskey Ice Cream
Dessert

Roasted Banana Whiskey Ice Cream

4.3

Prep
20 min
Cook
25 min
Total
375 min

Instructions

  1. 1 Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
  3. 3 Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
  4. 4 In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
  5. 5 Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

By Jennifer Rehnke

Marietta's Butterscotch Bourbon Biscotti
Dessert

Marietta's Butterscotch Bourbon Biscotti

5.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk sugar and 3 eggs together in a large bowl until light and fluffy. Mix in butter, bourbon, and vanilla extract.
  3. 3 Sift flour and baking powder together in a small bowl; add to egg mixture and stir until smooth dough forms. Fold in butterscotch chips and pecans.
  4. 4 Turn dough out onto a lightly floured work surface; divide into 4 equal pieces. Roll each piece into 2-inch wide by 9-inch long log; place on baking sheet. Brush logs with beaten egg.
  5. 5 Bake in preheated oven until pale golden, about 25 minutes. Cool until firm, about 15 minutes.
  6. 6 Cut each log diagonally into 1-inch thick slices on a work surface; place slices, cut-side down, on baking sheet.
  7. 7 Bake in oven until tops are golden, about 10 minutes. Invert slices and bake until tops are golden, about 10 minutes more.

By Marietta Higgins-Spillone

Bourbon Bread Pudding
Dessert

Bourbon Bread Pudding

4.9

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
  3. 3 Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
  4. 4 Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  5. 5 While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
  6. 6 Pour sauce over bread pudding when done.

By BugNBear

Steph's Bourbon Balls
Dessert American

Steph's Bourbon Balls

4.2

Prep
30 min
Cook
Total
40 min

Instructions

  1. 1 Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
  2. 2 Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
  3. 3 Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.

By Steph T

Meemaw's Bourbon Balls
Dessert American

Meemaw's Bourbon Balls

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Grind cookies in a food processor into fine crumbs; transfer to a large bowl.
  2. 2 Grind pecans in the food processor; add to cookie crumbs in the bowl. Stir in 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup until mixture holds together; roll into 3/4-inch balls.
  3. 3 Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

By themistycat

Carrot Cake with Bourbon Cheesecake Swirl
Dessert

Carrot Cake with Bourbon Cheesecake Swirl

3.8

Prep
25 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
  2. 2 Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
  3. 3 Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
  4. 4 Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
  5. 5 Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

By Stasty Cook

Pear Tarte Tatin
Dessert French

Pear Tarte Tatin

5.0

Prep
30 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Combine 2 tablespoons sugar, ginger, and nutmeg in a small bowl.
  2. 2 Carefully cut away the cores from each pear half. Place one pear half into a large bowl. Cut remaining nine pear halves in half lengthwise, then cut each piece into three slices lengthwise, from the core end to the bottom. Place all slices into the bowl with the pear half. Drizzle pears with bourbon and sprinkle with sugar-spice mixture; toss until evenly coated.
  3. 3 Melt butter in a 9-inch cast iron skillet over medium heat. Add ⅔ cup sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes. Place single pear half, cut-side up, into the center of the skillet. Fan remaining pear slices around the center, with the stem ends facing the center; if possible, turn the pieces in the same direction. Add all remaining pear slices to fill in any gaps.
  4. 4 Reduce heat to medium-low and cook, undisturbed, until pears are fork-tender and liquid develops a golden color, about 20 minutes.
  5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove refrigerated pie pastry from the package. Follow the manufacturer's instructions for unrolling crust.
  6. 6 Remove the skillet from the heat. Place pie pastry over pears and tuck edges in toward the bottom of the skillet. Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).
  7. 7 Bake until crust is golden brown, 28 to 30 minutes; remove from the oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
  8. 8 Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.
  9. 9 Let the tarte sit for 15 to 20 minutes, then serve warm.

By Bibi

New Orleans Chocolate Bourbon Pecan Pie
Dessert American

New Orleans Chocolate Bourbon Pecan Pie

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat sugar, corn syrup, bourbon, eggs, melted butter, and salt together in a mixing bowl until smooth and creamy. Fold in pecans and chocolate chips. Pour mixture into pie crust. If desired, cover the edges of pie with aluminum foil strips to prevent excessive browning.
  3. 3 Bake in the preheated oven until the center is set, about 50 minutes. Cool before serving.

By tracy918

Derby Pie
Dessert American

Derby Pie

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Press pie crust into a 9-inch pie plate; prick bottom with a fork.
  3. 3 Bake in the preheated oven until crust looks dry, 4 to 5 minutes. Cool. Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Heat whiskey in a small saucepan over very low heat; stir in instant coffee until dissolved. Stir in pecans.
  5. 5 Beat sugar and eggs together in a large bowl until well blended; beat in corn syrup, butter, and vanilla extract. Fold in bourbon-pecan mixture and chocolate chips; pour filling into pie crust.
  6. 6 Bake in the preheated oven until filling is firm and golden, and crust is light brown, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.

By Kelly Carmichael

Mini Croissant Crust Pecan Pies
Dessert American

Mini Croissant Crust Pecan Pies

4.9

Prep
25 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
  3. 3 Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
  5. 5 Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
  6. 6 Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
  7. 7 Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
  8. 8 Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

By John Mitzewich

My Kentucky Derby Dessert
Dessert American

My Kentucky Derby Dessert

4.1

Prep
15 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated.
  3. 3 Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
  4. 4 Gently stir pecans and chocolate chips into the filling.
  5. 5 Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
  6. 6 Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
  7. 7 Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.

By LYNNINMA

Jefferson Davis Pie
Dessert American

Jefferson Davis Pie

4.2

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Mix white sugar, brown sugar, and flour in a large bowl. Add softened butter, 1 cup heavy cream, eggs, and vanilla; mix until well-blended. Pour into 2 unbaked pie shells.
  3. 3 Bake in the preheated oven for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking until center is set, 45 to 50 minutes.
  4. 4 Whip 1 cup heavy cream in a mixing bowl and add sugar gradually until stiff peaks form. Gently fold in bourbon. Serve pie slices with dollops of whipped cream.

By Susan Hissam

Pumpkin Souffle
Dessert American

Pumpkin Souffle

1.0

Prep
30 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
  2. 2 Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
  3. 3 Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
  4. 4 Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
  5. 5 Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
  6. 6 Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

By Myersbethy

Carrot Bundt Cake with Orange-Bourbon Glaze
Dessert American

Carrot Bundt Cake with Orange-Bourbon Glaze

5.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt).
  2. 2 Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
  3. 3 Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots; stir to coat. Fold in flour mixture with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a knife inserted into center comes out mostly clean, 40 to 50 minutes. Cool in the pan on a wire rack, right-side up, for 15 minutes. Invert pan onto a plate and gently tap pan to remove cake. Cool completely.
  5. 5 While cake is cooling, whisk butter, bourbon, orange juice, and orange zest together in a small saucepan over medium heat; bring to a boil. Boil about 1 minute. Off heat, add confectioners' sugar, a little at a time, whisking until smooth before adding more and until glaze reaches desired consistency. Liberally spoon glaze over mostly cooled cake.

By Brett Profitt

Deep South Eggnog Cake
Dessert American

Deep South Eggnog Cake

4.5

Prep
45 min
Cook
30 min
Total
120 min

Instructions

  1. 1 To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  2. 2 Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
  3. 3 Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  5. 5 To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
  6. 6 Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  7. 7 Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
  8. 8 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.

By Baricat

How to Make Pumpkin Cheesecake
Dessert American

How to Make Pumpkin Cheesecake

4.6

Prep
30 min
Cook
105 min
Total
495 min

Instructions

  1. 1 Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
  2. 2 Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).
  3. 3 Spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. Place the foil and springform pan into a large roasting pan.
  4. 4 Place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. Raise speed to high and mix until light and fluffy, about 3 more minutes.
  5. 5 Place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined. Whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. Whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. Pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any bubbles.
  6. 6 Carefully place cheesecake in roasting pan onto center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
  7. 7 Bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees F (70 degrees C), about 1 hour and 45 minutes. Check temperature after 1 1/2 hours. Filling will still be slightly jiggly in the center.
  8. 8 Turn off oven heat and open oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. Close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. Let cheesecake cool in warm oven for 1 hour to finish setting. Remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. Cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
  9. 9 Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

By John Mitzewich

Traditional Hot Toddy
Drink European

Traditional Hot Toddy

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat water in a glass measuring cup in the microwave for 2 minutes.
  2. 2 Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

By Cherish Grabau

Old-Fashioned Swedish Glögg
Drink European

Old-Fashioned Swedish Glögg

4.9

Prep
15 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
  2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
  3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
  4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
  5. 5 Strain cooled glögg and reserve the raisins and almonds.
  6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Hot Toddy Cocktail
Drink

Hot Toddy Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill an Irish coffee glass with hot water; let sit for a few minutes until glass is hot, then discard water.
  2. 2 Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.

By Allrecipes Member

Bourbon Wieners
Appetizer

Bourbon Wieners

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until brown sugar is dissolved and sauce is bubbly, 10 to 15 minutes.

By Aimee Stooksbury Hower

Easiest Ever Fish Marinade

Easiest Ever Fish Marinade

3.8

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
  2. 2 Preheat the grill for high heat.
  3. 3 Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

By LYNN

Salmon with Brown Sugar and Bourbon Glaze
Dinner American

Salmon with Brown Sugar and Bourbon Glaze

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

By Allrecipes Member

Cream Cheese Frosting with Brown Butter and Bourbon

Cream Cheese Frosting with Brown Butter and Bourbon

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
  2. 2 Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
  3. 3 Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.

By metread