TheCLUB Quarterly Oct-Dec 2013 - page 24

Maple Bacon Bourbon
Pecan Party Pie
Mark Cruse • Marketing Coordinator
8
slices thick sliced bacon
1
1/2
c pecans, chop or crush pecans
to your desired size and texture
(optional)
2
1/2
shots bourbon, add more bourbon
according to desired taste
(optional)
1/2
c maple syrup
1/2
c corn syrup
1
c sugar
3
eggs, beaten
1
pie crust
1
pkg vanilla ice cream/or
whipped cream
Preheat oven to 350°. Fry the bacon,
then chop into small pieces and set
aside. Cook the pecans and maple
syrup in remaining bacon grease
(remove a small amount of the bacon
grease if your bacon is extra fatty)
for about three minutes, stirring
constantly. Remove pan from heat.
In a bowl, combine the eggs, sugar,
corn syrup and bourbon. Stir in the
pecan-maple syrup mix and bacon
pieces. Pour this mixture into a pie
crust. Bake until the crust is golden,
about one hour.
Serve pie warm with one scoop of
vanilla ice cream or whipped cream.
Fresh Apple Cake
Peggy Vallandingham
AVP/Private Banking Manager/Belleville Center
West Main
Cake
1 c oil
2 c sugar
3 eggs, beaten
2 tsp vanilla
2
1/2
c flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2
tsp nutmeg
3
1/2
c apples, peeled and chopped
3/4
c cononut
1 c pecans, chopped
Icing
1 c light brown sugar
1/2
c butter or margarine
1/4
c evaporated milk
1
1/2
tsp vanilla
Cake:
Cream together oil, eggs, sugar
and vanilla. Sift dry ingredients
together and blend into the cream
mixture. Fold in apples, pecans and
coconut and pour into a greased and
floured 10-inch pan. Bake at 350° for
1 hour.
Icing:
Bring first 3 ingredients to a boil,
stirring constantly. Remove from heat
and stir in vanilla. Beat with a spoon
until icing thickens and cools. Pour
over cooled cake.
Bacon Rum Balls
Mark Cruse • Marketing Coordinator
1
1/2
c toasted pecans, finely chopped
(hazelnuts, walnuts, or almonds
can be used)
1
1/4
c finely crushed vanilla wafer
(or
shortbread)
cookies
1/2
c confectioner’s sugar
(powdered or icing)
2 Tbls cocoa powder
(Dutch
processed or regular unsweetened)
2
Tbls light corn syrup
(or liquid
glucose syrup, golden syrup,
or honey)
1/4
c Rum
Toppings:
4 oz. Melted Chocolate (Dark or White)
10 slices finely chopped bacon
1 tsp shortening or butter
Pan fry bacon until crisp and place
on a paper towels to remove excess
grease. Finely chop bacon or use food
processor. Set bacon aside.
Preheat oven to 350° and place oven
rack in the center of the oven. Put
the pecans on a baking sheet and
bake for about 8 minutes, or until
lightly browned. Let cool completely.
Chop nuts finely with a knife or place
them in a food processor and pulse
until finely chopped. (If using a food
processor, be sure not to turn the nuts
into a paste) Transfer to a large bowl.
Process the vanilla wafers in a
food processor until finely ground.
Add to the chopped pecans. Add
confectioner’s sugar and cocoa
powder and stir until combined. Add
the corn syrup and rum and mix well.
Add more rum if necessary. Chill the
batter for about 1 ½ - 2 hours and
then shape into 1 inch balls.
Melt chocolate and shortening or
butter in a heatproof bowl placed
over a saucepan of simmering water.
Remove from heat and dip the
balls, one at a time, in the melted
chocolate, making sure the entire
ball is coated. Remove balls from the
melted chocolate, allowing any excess
chocolate to drip back into the bowl.
Place the chocolate covered balls on
a baking sheet. Sprinkle with with
chopped bacon. Refrigerate until the
chocolate has set. Store in airtight
conatiner in the refrigerator for
several weeks.
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