Eggnog Spice Cake with Bourbon (1985)

• 
  1 1/2 cups sugar
• 1 cup butter
• 2 eggs
• 3/4 cup prepared eggnog
• 1/4 cup Bourbon
• 2 1/4 cups flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1 tspn cinnamon
• 1/2 tspn ground allspice
• 1/4 tspn ground nutmeg
• 3/4 cup chopped glaceed cherries
• 3/4 cup toasted slivered almonds
• Eggnog cream glaze (see below)

Cream together sugar and butter until ight and fluffy. Beat in eggs until blended. Beat in eggnog and Bourbon until blended. In a bowl, mix together the remaining ingredients and beat into egg mixture until nicely blended. Do not overbeat.

Spread batter evenly into a greased 10-inch tube pan, and bake in a 350 degree oven for about 55 minutes, or until a cake tester, inserted in the center, comes out clean. Allow to cool in pan.

When cool, remove from pan, and drizzle top with Eggnog Cream Glaze. Decorate top with whole glaceed cherries and toasted slivered almonds.  Serves 10 to 12.

Eggnog Cream Glaze

• 1 tbspn cream
• 1 tbspn eggnog
• 1 cup sifted powdered sugar

Stir all ingredients until blended, and spoon glaze over cake. 

More "Lost" Desserts with Bourbon

Kentucky Bourbon Apple Pie (1988)

New Orleans Bourbon Bread Pudding (1984)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Trader Vic's Bourbon Meat Balls in Sour Cream Sauce (1976)

• 1 lb ground chuck
• 1/2 lb ground veal
• 4 tbspns grated onions
• Finely chopped parsley
• 1/2 tspn ground allspice
• 1/2  tspn ground nutmeg
• 1/2 cup fine soft bread crumbs
• 1 egg, lightly beaten
• 2 cups, sour cream
• 1 tbspn butter
• 3 tbspns Bourbon
• 4 tspns Worcestershire sauce
• Salt and freshly ground black pepper

Mix together lightly the:

• chuck
• veal
• 2 tbspns of onions
• 2 tbspns of parsley
• 1-1/2 tspns of salt
• 1/2 tspn of pepper
• allspice
• nutmeg
• bread crumbs
• egg
• 3 tbspns of sour cream

Shape into balls no larger than 1-inch in diameter. Place well apart in a buttered shallow baking pan. Bake in a 500 degree over for about 6 minutes, just until browned and barely done; stir once. Pour off excess drippings. Loosen crisp brown drippings. 

In a large frying pan, saute remaining onions in butter until golden and tender. Reduce heat to low. Add Bourbon, and cook and stir until liquid almost disappears. Stir in remaining sour cream, the Worcestershire sauce, and loosened brown drippings from meat balls. Heat through.

Season sauce generously with salt and pepper. Fold in meat balls, and just heat through. Sprinkle with parsley. Makes 5 to 6 servings.

More "Lost" Trader Vic Recipes

Fried Tomato Gravy on Toast with Bacon (1976)

Buttered Roast Chicken with White Wine (1968)

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

Kentucky Bourbon Apple Pie (1988)

• 1/2 cup raisins
• 4 tbspns bourbon, divided in 2 parts
• 6 to 7 cups peeled, cored apples, sliced
• 3/4 to 1 cup sugar (to taste)
• 2 tbspns flour
• 1 tspn cinnamon
• 1/8 tspn nutmeg
• 1/2 cup walnuts or pecans, chopped
• Dough for 9-inch 2-crust pie

Preheat oven to 425 degrees. Plump raisins in 2 tablespoons of bourbon.  Sprinkle the remaining 2 tablespoons of bourbon over sliced, plumped apples.

Combine sugar, flour, cinnamon, and nutmeg. Add sugar mixture, raisins, and nuts to apples, and mix thoroughly. Put in crust. 

Bake in lower third of oven for 50 to 60 minutes. 

More "Lost" Apple Recipes

Raw Apple Cake (1975)

Old-Fashioned Apple Cider Butter (1860)

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983.  This recipe was originally from "Cordon Bluegrass")

Mississippi Christmas Bourbon Nut Cake with Whiskey Sauce (1977)

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 4 cups flour
• 1 cup bourbon
• 2 lbs raisins
• 1 quart chopped pecans
• 1 tspn baking soda
• 1 tspn ground allspice
• 1 tspn cinnamon
• 1 tspn ground nutmeg
• Whiskey sauce (see below)

Cream together the butter and sugar; beat in eggs one at a time. Mix flour, raisins, pecans, and baking soda, and fold into butter mixture. Add spices, then slowly add bourbon.

Batter will be very stiff. Grease and flour 1 large or 2 small tube pans. Cut brown paper to fit the bottom, and grease it. Place a pan of water on the lower shelf of oven below the cake.  

Bake cake at 275 degrees for 2 hours for a large cake, or 1 hour for small cakes, or until done. Cake is done when a straw comes out of the middle clean.  

Cool cake and remove from pan. Leave cake inverted with brown paper on top until ready to cut. If cake becomes dry, pour more bourbon over it.  Prior to baking, cake may be decorated with candied fruits and nuts, and brushed with light corn syrup for added gloss. Serve with Whiskey Sauce.  Serves 10.

Whiskey Sauce

• 1-1/2 cups sugar
• 1 can (5.33 oz) evaporated milk
• 4 tbspns butter
• 1 egg, beaten
• 3 tbspns whiskey

Combine all ingredients except whiskey in to of double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time or make ahead and keep in refrigerator. Do not add whiskey until just before serving. Good spooned over fruit, pound or unfrosted cakes, and topped with whipped cream and a dash of nutmeg. Makes 1-1/2 cups of sauce. 

More "Lost" Recipes from "Southern Sideboards"

Pink Squirrel Pie with Liqueurs (1977)

Shrimp Stroganoff (1978)
(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. George S.. Yeager, Jr.) 

Christmas Bourbon Chocolate Chip Balls (1961)

• 1 6 oz package chocolate chips
• 2 tbspns white corn syrup
• 1/2 cup bourbon
• 2-1/2 cups vanilla wafers, crushed
• 1 cup nuts, finely chopped
• 1/2 cup powdered sugar

Melt chocolate over warm water. Remove from stove, add corn syrup and bourbon, and mix well.

Add vanilla wafers and nuts. Mix with hands, and let sit for 20 minutes. Make into balls,then roll in powdered sugar.

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

More "Lost" Recipes from "The Gasparilla Cookbook"

Queen Elizabeth Cake (1961)

Mango - Lime Butter (1961)

Sweet Potato Bourbon Souffle with Marshmallows (1935)

"Bake enough sweet potatoes to make a casserole 3/4 full.  After baked, cool, and remove pulp from potatoes. Put into bowl to beat. Add:

• 3 eggs
• 1/2 cup sugar, brown or white
• 1/2 stick of butter 1/4 cup)
• 1/2 cup Bourbon
• 1/2 cup raisins (optional)
• 1/2 cup pecans. chopped
• 1 tspn vanilla

"Beat this mixture well, and pour into casserole. Should be thicker than pancake batter. Cover the top with marshmallows, and bake in oven at 350 degrees until fully heated and marshmallows lightly browned. 

"My grandmother always served this when the minister came for Sunday dinner, because she knew it was his favorite dish. She never had the heart to tell him the ingredients."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Peggy Daniell.)

More "Lost" Boozy Desserts
Kentucky Bourbon Fudge Cake (1983)

Banana Foster Flambe (1980)
Brandy Alexander Souffle (1978)

Pink Squirrel Pie with Liqueurs (1977)

Harvey Wallbanger Bundt Cake (1973)

Kentucky Bourbon Stew (1805)

• 2 lbs meaty short ribs
• 2 lbs oxtails
• Flour
• 1/2 cup olive oil
• 1 onion, chopped
• 1 tbspns minced garlic
• 1/2 cup Kentucky bourbon
• 4 cups beef stock
• 1 bay leaf
• 1/2 tspn dried thyme
• Salt and freshly ground pepper to taste

Preheat oven to 350 degrees.  Season the ribs and oxtails well with salt and pepper.  Lightly dredge the meat in flour and shake off the excess.  In a Dutch oven, heat the olive oil over medium-high heat.  

Add the meat and brown well on all sides. Add the onion and garlic, and saute until tender. Stir in the bourbon, scraping up any browned bits.   Take care that the bourbon does not flame up.  If it does, cover the pot with a lid to smother the flames.

Stir in the beef stock, bay leaf, and thyme.  Bring the mixture to a simmer, then cover the pot, and cook in the over for 3 hours.  Remove from the oven, and skim off any fat.  Add salt and pepper to taste. Serves 4 to 6.

(Origin - "The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America" by Leslie Mansfield, 2002.)

More "Lost" Historic Recipes

Thomas Jefferson's Macaroni and Cheese (1802)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Parsnips Stewed in Dark Beer (1627)

More "Lost" Bourbon Recipes

Bourbon Hot Dogs (1975)

New Orleans Bourbon Bread Pudding (1984)

Kentucky Bourbon Fudge Cake (1983)

Bourbon Teriyaki Marinade for Meats (1965)

New Orleans Bourbon Bread Pudding (1984)

• 1 loaf French bread (1-1/2 feet long)
• 1 quart milk
• 3 eggs, beaten
• 2 cups sugar
• 2 tbspns vanilla
• 1 tspn cinnamon
• 1 cup raisins
• 3 tbspns butter
• Bourbon sauce (see below)

Preheat oven to 375 degrees.  In a large bowl, break bread into bite-sized pieces.  Cover with milk combined with sugar and beaten eggs,  and soak for 1 hour. Stir in vanilla, cinnamon, and raisins.  Melt butter in a 13x9x2 baking dish, tilting to coat all sides.  Pour in bread pudding and bake 1 hour.

Bourbon Sauce for Bread Pudding

• 1 stick butter
• 1 cup sugar
• 1/4 to 1/2 cup Bourbon
• 1 egg, beaten

In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add Bourbon. If serving right away, our warm sauce over bread pudding. If not, warm sauce slightly before serving and serve in sauce boat.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" New Orleans Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

New Orleans Gingerbread with Orange (1883)

New Orleans Gin Fizz (1963)

Bourbon Hot Dogs (1975)

Combine:

• 1 cup catsup
• 1 cup Bourbon
• 1 cup brown sugar
• Freshly ground black pepper, to taste

Bring mixture to a boil.  Simmer for 5 minutes.  Add hot dogs, cut into bite-sized pieces.
Remove from heat, and marinate in refrigerator over night.  Heat before serving as appetizer.

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Phyl Wilson.)

More "Lost" Bourbon Recipes

Bourbon Teriyaki Marinade for Meats (1965)

Kentucky Bourbon Fudge Cake (1983)

Chocolate Bourbon Cream Pie (1983)

• 1 8-1/2 oz box chocolate wafers
• 1/2 cup butter, melted
• 21 large marshmallows
• 1 cup evaporated milk, heated
• 2 cups heavy cream whipped
• 4 tbspns, bourbon
• Unsweetened chocolate, grated

Crush chocolate wafers.  Stir wafer crumbs into melted butter. Pat mixture into a 9-inch pie pan, and bake at 350 degrees for about 10 minutes, just to set.  Cool.

Melt marshmallows in hot evaporated milk, stirring over low heat.  Cool.  Fold whipped cream into marshmallow mixture.  Stir in bourbon.  Pour into chocolate wafer crumb crust. 

Chill 3 to 4 hours.  Sprinkle generously with grated unsweetened chocolate.  Serves 8.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

Other "Lost" Boozy Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

Kentucky Bourbon Fudge Cake (1983)

Pink Squirrel Pie with Liqueurs (1977)

Kentucky Bourbon Fudge Cake (1983)

• 1/2 cup butter, softened
• 2 cups sugar
•  4 oz unsweetened chocolate, melted and cooled
• 2 eggs, at room temperature
• 2 tbspns Kentucky bourbon
• 1 tspn vanilla
• 2 cups sifted flour
• 2 tspns baking powder
• 1/2 cup milk
• 1/2 tspn salt
• 1 cup pecans or walnuts, finely chopped
• Kentucky bourbon fudge frosting (see below)

Cream butter; gradually add sugar and beat until fluffy.  Blend in chocolate, beat in eggs, one at a time.  Add vanilla and bourbon.

Sift dry ingredients together, and add alternately with milk in three addition, beginning and ending with flour.  Fold in nuts. 

Bake in 2 greased and floured 9-inch cake pans at 350 degrees for 35 minutes.  Cool and frost with Kentucky bourbon fudge frosting.

Kentucky Bourbon Fudge Frosting

• 1/2 cup unsalted butter
• 2 oz unsweetened chocolate
• 1 egg, at room temperature
• 3 tbspns Kentucky bourbon
• 1 tspn vanilla
• 1 tspn lemon juice
• 1 cup pecans or walnuts, finely chopped
• 3 cups sifted confectioners' sugar

Combine butter and chocolate, and melt over low heat.  Stir to blend; cool slightly. IN a mixing bowl, beat the egg and add one cup of sugar.  Gradually add chocolate mixture, beating constantly.  

Stir in vanilla, lemon juice, and Kentucky bourbon.  Gradually add remaining 2 cups of sugar. Continue beating, adding sugar as necessary until frosting is smooth and of spreading consistency. Stir in nuts.

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983.  This recipe was originally from "Favorite Fare II.")

More "Lost" Boozy Desserts

Pink Squirrel Pie with Liqueurs (1977)

French-Fried Ice Cream with Marsala Wine (1971)

New Orleans Holiday Pudding with Rum, Brandy (1941)

Rum Maple Pecan Pie in Brandy Pastry (1978)

Irish Cream Brownies (1984)

Bourbon Teriyaki Marinade for Meats (1965)

• 1/2 cup soy sauce
• 1/4 cup Bourbon
• 2 tbspns brown sugar
• 1 tbspns fresh ginger, crushed
• 1 clove garlic, crushed
• Dash of dry mustard

Mix all ingredients together until sugar is dissolved. 

Pour into a shallow dish large enough to hold meat or poultry. Marinate for at least 1 hour, turning pieces at least 2 or 3 times. Drain before broiling.

Use the marinade to baste during cooking. Suggested meats for Teriyaki are: chicken, and rib-eye or other tender cuts of beef.

For Teriyaki-Hawaiian style, each guest spears marinated beef cubes on skewer, alternating with water chestnut wrapped in bacon and broils over table hibachi. Heat remaining marinade until just warm, and serve for a dipping sauce.

(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)