-=> Mike Powell wrote to DAVE DRUM <=-
> Millard Dugger, Crestwood, KY
MP> I used to live near there. :)
MP> Mike
Most of my time in your area was spent on I-65 unless I had a delivery or pickup at Brown-Foreman. Mostly it was buzz on thru to Elizabethtown and the Bardstown road to Jim Beam or the distilleries in B'town.
And one memorable trip with car parts for GM's Corvette plant.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Eggnog Pound Cake
Categories: Cakes, Desserts, Dairy
Yield: 20 servings
15 1/4 oz Box yellow cake mix
1-1/4 c Eggnog made w/Evan Williams
- Bourbon
3 lg Eggs
1/4 c Butter; softened
2 ts Ground nutmeg
1 ts Vanilla extract
MMMMM-------------------CREAMY CUSTARD SAUCE-------------------------
1/4 c Sugar
1 tb Cornstarch
1/4 ts Salt
1 c Whole milk
1 lg Egg yolk; beaten
1 ts Butter
1/4 ts Vanilla extract
1/2 c Heavy whipping cream; whip'd
Additional nutmeg; opt
Set oven @ 350+|F/175+|C.
Grease and flour a 10" fluted tube (Bundt) pan. Combine
first six ingredients; beat on low speed 30 seconds.
Beat on medium 2 minutes.
Transfer to prepared pan. Bake until a toothpick
inserted in center comes out clean, 40-45 minutes. Cool
in pan 10 minutes before removing to a wire rack to cool
completely.
Meanwhile, for sauce, in a heavy saucepan, mix sugar,
cornstarch and salt. Whisk in milk. Cook and stir over
medium heat until thickened and bubbly. Reduce heat to
low; cook and stir 1-2 minutes longer. Remove from heat.
In a bowl, whisk a small amount of hot mixture into egg
yolk; return all to pan, whisking constantly. Bring to a
gentle boil; cook and stir 2 minutes. Remove from heat;
stir in butter and vanilla. Cool completely. Fold in
whipped cream; refrigerate until cold. Serve sauce with
cake; if desired, sprinkle with nutmeg.
Heaven Hill Distilleries, Bardstown, KY
Makes: 20 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... A fool must now and then be right by chance.
--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)
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