Recipes Included On This Page Walnut-Bourbon Pound Cake White Chicken Chili Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Walnut-Bourbon Pound Cake Recipe By : Over 300 Delicious Ways to use Your Bundt Pans; 1973 Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely chopped walnuts -- (500 mL) 1/2 cup bourbon -- (125 mL) 3 1/2 cups sifted flour -- (875 mL) 1 1/2 teaspoons baking powder -- (7 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon nutmeg -- (2 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/4 teaspoon ground cloves -- (1 mL) 8 eggs 2 cups butter or margarine -- softened (454 g) 2 cups sugar -- (500 mL) 1 teaspoon vanilla -- (5 mL) 1/2 cup bourbon -- (125 mL) [for soaking cheesecloth] **Coffee Glaze** 2 teaspoons instant coffee -- (10 mL) 3 tablespoons hot milk -- (45 mL) [a scant measure] 2 cups sifted confectioners' sugar -- (500 mL) 1 tablespoon soft butter -- (15 mL) Preheat oven to 350F (180C). Grease and flour a 12-cup (approx 3 L) Bundt pan. In a small bowl, combine the walnuts and the first 1/2 cup (125 mL) of bourbon. Mix well then set aside while you make the batter. Sift together the flour, baking powder, salt and spices. Set aside. Beat the eggs in a small bowl until they are thick and light. Using a large bowl, cream the butter with the sugar until light; beat in the vanilla. Add the beaten eggs, beating at low speed then at high speed until the mixture is thick and fluffy. Gradually beat in the flour mixture just until combined. Stir in the bourbon-walnut mixture. Turn the batter into the prepared Bundt pan, spreading with a spatula so that the batter is slightly higher at the side and against the tube. Place a 12-inch ((30 cm) square of brown paper over the pan. Bake for 55 to 60 minutes. Cool in the pan for 10 to 15 minutes then turn out onto a wire rack to finish cooling. Soak an 18-inch (45 cm) square of cheesecloth in the second 1/2 cup (125 mL) of bourbon. Wrap the cooled cake completely in the cheesecloth then in aluminum foil. Store in an airtight container for several days. Just before serving glaze with Coffee Glaze and garnish with nuts or sprinkle with confectioners' sugar. **Coffee Glaze** Dissolve the instant coffee in the hot milk. Combine the sugar and butter in a small bowl. Gradually add the milk mixture to achieve the desired consistency and stir until smooth. From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy Dalquist; Northland Aluminum Products, Inc.; 1973. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; 26g Fat (53.7% calories from fat); 6g Protein; 45g Carbohydrate; 1g Dietary Fiber; 157mg Cholesterol; 381mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * White Chicken Chili Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 skinless chicken thighs -- (1 1/2 pounds) 1 large onion -- chopped (1 cup) 2 cloves garlic -- finely chopped 1 can chicken broth -- (14 1/2 ounces) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 2 cans great northern beans (15-16 ounces each) -- rinsed & drained 1 can white shoepeg corn (15 ounces) -- drained 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1. Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2-6 quart slow cooker. Add chicken. 2. Cover and cook on low heat setting 4-5 hours or until chicken is tender. 3. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15-20 minutes or until beans and corn are hot. Source: "Betty CrockerŽ Cookbook #165, New Slow Cooker Recipes, p.40" S(MC formatting by): "Pamela Creeden 8/24/2000, augmented by bobbi744@attbi.com" Start to Finish Time: "5:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 2g Fat (27.8% calories from fat); 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. NOTES : Substitutions: If you can't find white shoepeg corn, you can use regular whole kernel corn. Success Hint: If you like chili with a little kick, increase the red pepper sauce to 1/2 teaspoon. Bobbie's Note: This was delicious. I made a couple of minor changes. I used 7 chicken thighs and added one Roma tomato cut up and seeded near the end so it didn't cook up. Contributed to the FareShare Gazette by Bobbie; 14 December 2002. www.fareshare.net

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