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In a large bowl, combine flours, sugar, baking powder, baking soda and salt. Whisk in buttermilk, butter, eggs, vanilla and bourbon and mix until the batter is smooth and free of lumps. Ladle 1/4-cupfuls of batter onto a hot buttered skillet and cook until bubbly. Flip over and cook until a deep golden brown on the bottom.
Maker’s is a wheated bourbon, meaning wheat is used instead of rye as the secondary grain (along with malted barley), which gives it a sweeter palate. In addition to the flagship bottle, there ...
Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs and beat at moderate speed until the mixture is creamy and shiny. Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places.
Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet. Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
Roll a small amount of dough, approximately 2 teaspoons, into a ball and place on a parchment-lined baking sheet (you can also use a silicone baking mat, as I did).
Simon Crow's Pure White Wheat Whiskey label patent application, 1864. Wheat whiskey is a style of whiskey defined by having a grain bill which consists primarily of wheat.The United States government only allows a product to be labeled "wheat whiskey" when the mash is composed of at least 51% wheat. [1]
By substituting some wheat for the more traditional rye in the grain recipe, Old Fitzgerald presented a rounder, softer profile than other bourbons. Old Fitzgerald was produced at the Stitzel-Weller Distillery until the distillery was shut down in 1992 and production transferred to Diageo 's newly constructed Bernheim Distillery in Louisville ...
Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs and beat at moderate speed until the mixture is creamy and shiny. Set the tart shell on a large baking sheet ...