mount called for in most recipes as this has a very
one.
Add the Peach Bourbon BBQ sauce during the last
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees internally and is no longer pink in the center.
Baste occasionally while cooking.
Slice in 1/2-inch thick slices to serve.
utter and flour an angel food pan or bundt pan.
stir the cornstarch into the bourbon.
Remove the stock from
o 7 times in a food processor or until finely ground
he white chocolate in a food processor or in a blender
nuts, sugar, and spices in food processor until evenly and finely
inegar, balsamic vinegar, maple syrup, bourbon, water, black pepper and red
orm pan.
In a food processor mix cream cheese until
rom heat and stir in bourbon and vanilla.
Sprinkle chocolate
large bowl, combine the bourbon, soy sauce and lemon juice
parts alternating with the bourbon, beginning and ending with the
br>Brush on the Peach Bourbon BBQ sauce during the last
and cool.
In a food processor finely grind pecans, wafers
Follow directions on box for cake brownies.
Grease 9 x 13-inch glass/metal pan.
Bake per recipe on box.
Cool before turning out onto cookie sheet.
Brush 1/3 cup of bourbon over cake and poke brownies with toothpick.
Mix 1/2 cup soft butter, 3 tablespoons bourbon and powdered sugar.
Add green coloring. Spread on top of brownies (the side you brushed with bourbon) about 1/8-inch thick.
Harden in freezer.
egrees F.
In a food processor, combine butter and sugar
anilla sugar wafers in a food processor and measure out 3
add the peach preserves and bourbon to a small saucepan; warm
Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.