Fireball Crepe Recipes

CRêPES WITH FLAMBéED PEACHES

Steps:

• Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
• Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
• Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.

FIREBALL MUSHROOMS

Steps:

• Heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. Stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. Drain most of the liquid from the skillet, leaving about 1 tablespoon.
• Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
• Preheat an oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup of margarine in the bottom of a 9x13 inch baking dish, and pour in the white wine. Mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. Sprinkle the Italian blend cheese over the mushroom caps.
• Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.

FIRE BALLS

Steps:

• Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
• To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
• Combine water, pickling salt and vinegar.
• Boil.
• Fill jars to 1/2 inch head space from top.
• Process 10 minutes in boiling water bath.
• Makes 4 quarts.

FIREBALL® PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
• Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
• Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
• Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
• Remove from the oven and let cool to room temperature before serving, about 2 hours.