Bourbon is one of my favorite libations. It makes a great Old Fashioned or Whiskey Sour, adds a little smoothness when added to red wine, or makes a great hot toddy when you are feeling a little under the weather. My secret use for Bourbon is in baking. It goes well with recipes that call for pecans or walnuts, can boost the flavor of a caramel sauce, or serve as an ignitor for bananas foster flambe. With some imagination I am sure the possibilities are endless.
Click here to see the video on how to make the recipe.
When I owned a bakery in Huntsville, one of my most popular Autumn items was the Bourbon Pecan Pie.
This recipe is loaded with flavor and does not skimp on the pecans. I decided to amplify the flavor by using Bourbon instead of vanilla extract and brown sugar instead of granulated sugar. These simple modifications yielded a pecan pie with a richness and texture that would please any guests for the holidays.
I am happy to share this with you. Please try it and share your experience in the comments.
Photo Courtesy of White Rabbit Studios
Hello my name is Pauline. I am an adventurous foodie and a left-handed cake artist. Please enjoy my blog full of recipes, cake decorating content, and information on local and not so local food spots.
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