Banana Bourbon Scones with Walnuts Fake Food Free
1 Brie round. 1/4 cup Walnuts (or Pecans) 1/4 cup Brown Sugar, packed. 2 Tbsp Bourbon. Crackers of choice. METHOD. Preheat oven to 350 degrees. Place the round of Brie cheese on an oven-proof dish and bake in the oven for about 7 minutes, or until cheese is soft. While the Brie is baking, place the nuts, sugar and bourbon in a microwave safe bowl.
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Step 1. Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor.
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Line a shallow baking pan with foil; grease foil. In a medium saucepan combine brown sugar and bourbon. Bring to boiling over medium-high, stirring to dissolve sugar. Stir in almonds. Reduce heat to medium; cook 4 minutes or until syrup thickens slightly, stirring often. Reduce heat to medium-low. Stir in 1/2 teaspoon each salt and black pepper.
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Measure in the eggs, vanilla and bourbon. Mix until combined. Gradually stir in the flour mixture, blending until thoroughly combined. Measure in the chocolate and nuts, stirring with a wooden spoon or rubber spatula until incorporated. Wrap the bowl in plastic wrap, and refrigerate for at least 2 hours.
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Combine 3 large eggs and ½ cup packed dark (or light) brown sugar in a large bowl. Once combined, add 1 cup maple syrup, 3 Tbsp. bourbon, 1 tsp. vanilla extract, 1 tsp. cinnamon, ⅛ tsp. nutmeg, ¼ tsp. kosher salt, and 2 Tbsp. gluten free flour blend (or regular AP flour if not gluten free).
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Directions. Melt the butter in a saucepan over medium heat. Add the walnuts, stirring constantly. Add the brown sugar and cook until melted. Remove from the heat and carefully add the bourbon.
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In a small bowl, whisk together the olive oil, vanilla, cinnamon, bourbon, and maple syrup until combined. In a medium bowl, combine nuts and olive oil mixture; stir thoroughly to coat the nuts. Spread onto a large, rimmed baking sheet, then evenly sprinkle the flake salt over the top. Bake for 10 minutes; move the nuts around on the baking sheet.
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Instructions. In a large bowl, whisk together the eggs, butter, corn syrups, sugar, bourbon, and salt until smooth. Spread the nuts in an even layer in the bottom of the prepared crust, then pour the egg mixture over the top. Set the pie on the baking sheet and bake until set, 30 to 40 minutes.
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Instructions. In a medium bowl, add the walnuts or the pecans. In a small bowl, mix the bourbon, honey, salt, and sugar, if using. Stir the bourbon mixture into the walnut mixture, making sure all walnuts are coated. Set aside and allow the walnuts to soak for 30 minutes. Preheat the oven to 300 degrees.
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Stir together chopped walnuts and bourbon in a small bowl. Allow nuts to soak in bourbon for 1 hour, stirring occasionally. Preheat oven to 350°F. Lightly grease and flour a 12-cup bundt pan. Cream butter and sugar in a large bowl until light. Add vanilla and beat to combine.
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Sprinkle the walnuts and chocolate evenly in the crust. Pour in the filling. Bake the pie: Place the pie on a baking sheet. Bake until the center of the pie reaches 200°F and the top springs back slightly when tapped, about 50 minutes. Cool the pie: Place the pie on a wire rack and cool completely, about 4 hours.
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Instructions. Pre-heat oven to 350. Mix all spices together in a small bowl. Beat the egg white with a whisk until it is frothy; add the maple syrup and bourbon and continue whisking for another minute. Add the walnuts to the bowl and coat well. Add the spices to the walnut mixture and mix until well blended.
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Mix well with a whisk until thoroughly combined. In a large glass measuring cup, combine the sour cream, buttermilk and vanilla extract and mix until well combined. In a separate, larger mixing bowl, cream the butter and sugar with an electric mixer at medium speed until well combined, about 1 minute.
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Toast 2½ cups coarsely chopped raw pecans and/or walnuts on same baking sheet, tossing halfway through, until darkened in color and fragrant, 12-16 minutes. Let cool on baking sheet. Let cool.
Walnuts Free Stock Photo Public Domain Pictures
Once the honey and whiskey mixture has reduced, move back to the bowl and toss in the walnuts. Coat all the walnuts evenly with the mixture and transfer to a sheet tray lined with wax paper. Cook in the oven for 5-10 minutes.
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Make the Filling: In the bowl of an electric mixer on medium-high speed with a whisk attachment (or in a large bowl with a whisk and a lot of elbow grease), whip together the butter, sugars, corn syrup, eggs, bourbon and vanilla extract until frothy. Fold in the walnuts and chocolate chips with a rubber spatula.
