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It Might Not Be Grandma’s Exact Recipe, But Wow!

14 October 2015
Grace
2 Comments
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Are You Ready To Sample Some Of This Incredible Dessert?

Bread pudding is a classic dessert that can best be described as simple but elegant. This Bread Pudding With Whiskey Sauce recipe includes options for lightening things up a bit while still bringing the great flavor.

My great-grandmother, whom I called Granny and whom Dad called Mama, made a fantastic bread pudding with a whiskey sauce that practically made a dessert by itself. Alas, Granny closely guarded her recipes, and it was lost. I was happy to stumble upon this recipe and indulge in a little nostalgia. Though I can’t say that the recipe is exactly the same, it is similar, and I think that even Granny would have agreed that it is really tasty.

Of course, if you prefer making the sauce without the whiskey, this will still turn out delightful. But I would highly recommend giving it a try! I am definitely not a fan of whiskey but it makes this dessert super flavorful.

Recipe courtesy of Audrey at Dishably. Image courtesy star5112.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Drizzle some maple syrup on this bread pudding before digging in. Yum!

I Bet You Haven’t Had Steak Quite THIS Good–WOW!

22 August 2015
Grace
0 Comment
beef, beef recipe, bourbon, Bourbon Cream Mushroom Sauce, bourbon whiskey, cream sauce, dinner, dry white wine, Duck Pond, Duck Pond Pinot Gris, Duck Pond wine, entree, French's, French's mustard, French's original yellow mustard, gourmet, home, home gourmet, home recipe, Kikkoman, Kikkoman soy sauce, Land O Lakes, Land O'Lakes, Land O'Lakes butter, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, main course, Maker's Mark, Maker's Mark bourbon, marinade, marinated, marinated steak, Marinated Steak With Bourbon Cream Mushroom Sauce, marinating, marination, mushroom cream sauce, mushroom sauce, mustard, New York strip, New York strip steak, Pinot Grigio, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, ribeye, ribeye steak, sauce, sauvignon blanc, soy, soy sauce, steak, steak recipe, steaks, strip steak, tender steak, unoaked Chardonnay, white wine, worcestershire, worcestershire sauce, yellow mustard

Boy, steaks are really out-of-this-world awesome, done this way!  This Marinated Steak With Bourbon Cream Mushroom Sauce combines two great recipes to produce a dish that is undeniably restaurant-grade gourmet.  And once you have given the marinade some time to work its magic, it doesn’t take very long to cook.

 

I love a good steak now and then (who doesn’t?), love my creamy sauces, and occasionally like a nip of that brown liquor called bourbon (it is awesome in mint juleps, by the way).  This deliciousness combined all three, and it had been a while since I had any juicy beef, so how could I possibly resist?  I have to say, I was already expecting something good and got something even better…so much YUM! It won’t be long ’til I make these again for my family!

 

Main recipe and photo courtesy of  Savory Spice Rack; marinade courtesy of LuuvBunny at Food.com.

 

GO TO NEXT PAGE FOR INGREDIENTS, DIRECTIONS, AND FURTHER COMMENTS

 

Quick tip: Marinade the stakes the night before for best results.

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