Scotch : Drambuie Oranges
|6 oz SR Flour 6 oz Butter
6 oz Soft Brown Sugar 3 Eggs,Beaten
4 tb Whisky Grated rind of a small Orange
6 oz Icing Sugar 2 oz Butter
2 tb Clear Honey Juice from the Orange
Toasted Flaked Almonds
Set oven to 375F/Gas 5. Grease two 7 inch sandwich tins. Cream the butter and sugar together in a bowl. Add the orange rind. Beat in the eggs one at a time and whisk until the mixture is pale and fluffy. Sift in about half the flour and add the wiskey. Fold into the mixture. Sift in the remaining flour and fold in. Divide the mixture equally between the two tins and smooth the tops. Bake for 20-25 minutes until light golden. Turn out on to a wire rack to cool.
Scotch Barbecue Sauce
|2 cups ketchup
1/2 cup mild flavored (light) molasses
1/3 cup Scotch (highland park 15 yr. old works great!)
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in heavy saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover, chill)
Makes about 2 1/2 cups.
adapted by Julie Johnson from a recipe in Bon Appetit magazine July 2000
TOTAL TIME: 30 MIN
1/4 CUP WHISKEY 1 Cup + 1/4 Cup Granulated
9 Egg Whites Sugar
1/4 Tsp. Salt 1 1/4 Cups Sifted Flour
1 1/2 Tsp. Cream of Tartar 4 Egg Yolks
2 Tsp. Pure Vanilla Extract 1/4 Cup Chopped Walnuts
In large bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form.
Slowly add 1 cup sugar while continuing to beat. Fold in flour in 4 parts.
In separate bowl, beat yolks, whiskey and remaining 1/4 cup sugar until pale yellow.
Fold egg yolk mixture into egg whites and flour mixture.
Sprinkle nuts in bottom of ungreased 10 inch tube pan. Pour in batter.
Bake in preheated 375 degree oven for 35 minutes or until toothpick inserted comes out clean.
Cool on rack for 15 minutes.
Glaze in saucepan, combining 1/2 cup whiskey, 3 tablespoons butter, 3/4 cup sugar and 1/3 cup water.
Heat, stirring, just to dissolve sugar. Do not boil.
With fork, poke holes in the cake. Drizzle with half of glaze.
Cool cake additional 10 minutes.
To remaining glaze, mix in 1 cup confectioners sugar. Remove cake from pan.
Frost. Sprinkle with chopped nuts.
Serves 10 to 12.
1 QT. RUM 1/2 Cup Lemon Juice
1 QT. WHISKEY 1 Qt. Cold Strong Tea
1 QT. BRANDY 2 Tbsp. Bitters
1/2 QT. HERBAL LIQUEUR 1 Sliced Pineapple
2 BOTTLES CHAMPAGNE 1 Qt. Orange Juice
1 1/2 Cups Sugar
Dissolve sugar in fruit juice in a punch bowl.
Add all other ingredients except champagne. Mix well. Add block of ice. Just before serving, pour in chilled champagne. Stir gently.