BOURBON BROWN SUGAR SAUCE
Bourbon and brown sugar create a scrumptious sauce that is a perfect addition to ice cream, cookies, cakes, crisps or just about anything you want to add sweet caramelly goodness too. This bourbon brown sugar sauce recipe balances the sweet richness in the bourbon and brown sugar with the silky creaminess of the butter and heavy cream.
Provided by Mark Hinds
Time 13m
Number Of Ingredients 5
Steps:
- In a small saucepan melt the butter on low. Add the brown sugar, heavy cream, bourbon, and vanilla bean paste.
- Cooking over low heat for 8 to 10 minutes; continue stirring until the sauce has thickened up.
- Once the sauce has thickened up, take it off the heat and serve over ice cream, fruit crisps, apple slices or whatever your heart desires. The sauce will continue to thicken as it cools.
BOURBON AND BROWN SUGAR BARBEQUE SAUCE
Great barbecue sauce for pulled pork or chicken. Glazes nicely on the grill.
Provided by Ashley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 38.6 g, Fat 0.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 846.4 mg, Sugar 31.6 g
BOURBON BURNT SUGAR SAUCE
Categories Sauce Thanksgiving Low Sodium Fall Winter Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet form the heat, into the side of the skillet carefully pour 1/2 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the bourbon and simmer the sauce for 2 minutes. Remove the skillet form the heat, let the sauce cool slightly, and pour it into a heatproof pitcher. The sauce will thicken as it cools. To return the sauce to a liquid state set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency. Serve the sauce warm over ice cream.
BROWN SUGAR CHEESECAKE WITH BOURBON BUTTERSCOTCH SAUCE
Categories Cake Bourbon Dessert Bake Cream Cheese Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Preheat oven to 350° F.
- In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside.
- Make filling:
- In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined.
- Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)
- Make topping:
- In a bowl stir together sour cream, brown sugar, and vanilla.
- Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours and up to 4 days.
- Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.
- Serve cake with sauce.
BURNT BROWN SUGAR CAKE SAUCE
This is a recipe I had at a German friends' house. As the title suggests, it's a sauce poured over dense white cake, like a pound cake or stale old cake, to give it a second life.
Provided by MISSCANADA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 27 g, Cholesterol 15.3 mg, Fat 5.8 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 50.4 mg, Sugar 26.7 g
BURNT-SUGAR ICE CREAM WITH BUTTERSCOTCH SAUCE
Provided by Craig Claiborne
Categories ice creams and sorbets, dessert
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pour the milk into a saucepan, and bring to a simmer.
- Combine the egg, flour and 1/2 cup of the sugar in the bowl of an electric mixer. Start beating the mixture until it is thoroughly blended, and pour in the hot milk. Pour and scrape the sauce into a saucepan, and start beating over moderate heat. Cook until the mixture is thickened and smooth.
- Put the remaining 1/2 cup of sugar into a small nonstick skillet, and cook, stirring, until the sugar is melted and starts to take on a light caramel color. Immediately add the orange rind, and blend, stirring constantly. Remove from the heat. Immediately add the caramel-orange mixture to the sauce and blend.
- Line a mixing bowl with a sieve, and pour the sauce into it, pressing all around with the sides of a rubber spatula to extract as much flavor as possible from the orange rind. Discard the rind.
- Add the 1 cup of heavy cream, and stir. Let cool. Pour the mixture into the container of a hand-cranked or electric ice cream maker, and freeze according to the manufacturer's instructions.
- Meanwhile, to prepare the butterscotch sauce, put the 1 1/2 cups of sugar into a 12-inch nonstick skillet, and cook, stirring, until the sugar is melted and becomes a dark caramel in color. Add the corn syrup, stir to blend, and remove from the heat. Stir in the butter to blend. Stir in the 2/3 cup of cream and the bourbon. Spoon the sauce over the ice cream and serve.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 27 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 95 milligrams, Sugar 116 grams, TransFat 0 grams
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