Hootenholler Whiskey Quick Bread Recipes

HOOTENHOLLER WHISKEY QUICK BREAD

Hootenholler Whiskey Quick Bread image

This recipe is adapted from the "I Hate to Cook Book" by Peg Bracken, the 1960 iconic bestseller that had the nerve to say then what so many women felt: They liked cooking fine, as long as they didn't have to cook all the time. As her recipes were meant to do, this bread comes together fast, and you don't need to make a special trip to the grocery store for it. It will also keep for a long time, especially if it is soaked with a little whiskey every now and then. The first step is up to you.

Provided by Alex Witchel

Categories dessert

Time 2h30m

Yield Makes 1 loaf

Number Of Ingredients 13

Ingredients

1/4 cup bourbon, plus more for you
8 tablespoons unsalted butter, plus more for greasing the pan
1 cup flour, plus more for dusting
1 cup sugar
3 large eggs, beaten
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 cup milk
1/4 cup molasses
1/4 teaspoon baking soda
1 cup raisins
1 cup chopped pecans or walnuts

Steps:

First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.
Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 99 milligrams, Sugar 25 grams, TransFat 0 grams

HOOT 'N HOLLER WHISKEY CAKE

Hoot 'n Holler Whiskey Cake image

This is from an old food BBS. My apologies to whoever posted it originally. WARNING: This is NOT low anything :)

Provided by Outta Here

Categories Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
1 cup sugar
3 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup milk
1/4 cup molasses
1/4 teaspoon baking soda
1 lb golden raisin
1 cup pecans, chopped
1/4 cup Jack Daniels Whiskey

Steps:

Preheat oven to 325F.
Grease and flour a 9 x 5-inch loaf pan.
Cream butter with the sugar and the eggs.
Mix together the flour, baking powder, salt, nutmeg, and add it to the butter mixture. Stir in the milk.
Put the baking soda into the molasses and mix. Add it to the butter and milk mixture.
Add the raisins, nuts and whiskey. Pour into loaf pan and bake for 1-1 1/2 hours. (Test after 1 hr.)
Remove pan to wire rack and cool for 10 minutes. Turn cake out of pan onto rack. Cool Completely.
Keep leftover cake wrapped in foil, in the refrigerator.

HOOTENHOLLER WHISKEY CAKE

Hootenholler Whiskey Cake image

Yield 1 loaf cake

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
3 eggs, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup milk
1/4 teaspoon baking soda
1/4 cup molasses
1 pound raisins
2 cups chopped pecans
1/4 cup bourbon whiskey

Steps:

In a large bowl, cream butter with sugar and add eggs. Combine flour, baking powder, salt, and nutmeg. Add butter mixture and mix well. Add milk. Combine baking soda and molasses. Mix well and add to batter. Stir in raisins, nuts, and bourbon. Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 300° for 2 hours. Note: This cake, wrapped in foil, keeps for weeks.

Nutrition Facts : Nutritional Facts Serves

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