Hootenholler Whiskey Quick Bread Recipes

HOOTENHOLLER WHISKEY QUICK BREAD

Steps:

• First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.
• Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.

HOOT 'N HOLLER WHISKEY CAKE

Steps:

• Preheat oven to 325F.
• Grease and flour a 9 x 5-inch loaf pan.
• Cream butter with the sugar and the eggs.
• Mix together the flour, baking powder, salt, nutmeg, and add it to the butter mixture. Stir in the milk.
• Put the baking soda into the molasses and mix. Add it to the butter and milk mixture.
• Add the raisins, nuts and whiskey. Pour into loaf pan and bake for 1-1 1/2 hours. (Test after 1 hr.)
• Remove pan to wire rack and cool for 10 minutes. Turn cake out of pan onto rack. Cool Completely.
• Keep leftover cake wrapped in foil, in the refrigerator.

HOOTANHOLLER WHISKEY CAKE

Steps:

• 1. Have all ingredients at room temperature.
• 2. Cream butter and sugar, add beaten eggs. Sift together, flour, baking powder, salt, and nutmeg and add.
• 3. Add Milk.
• 4. Mix baking soda and molasses, add next raisins nuts and whiskey. Pour into a greased and floured baking (bread) pan and bake for 2 hours at 300 degrees.
• 5. NOTE: This keeps indefinitely wrapped in foil. If it should get dry, stab with toothpick and add more whisky.
• 6. NOTE: This makes 4 small or 2 bigger loaves. Adjust time for smaller. ENJOY!!!!

CHICKEN VESUVIUS SINATRA STYLE

Steps:

• Preheat the oven to 425 degrees. Place the chicken into a 13-by-9-inch baking dish.
• Quarter the potatoes. Seed the bell pepper and cut it into 8 pieces. Quarter the onions through the root ends.
• Add the vegetables to the chicken and sprinkle with pepper flakes, salt and pepper, and toss to coat. Smooth out the vegetables, and make sure the chicken pieces are skin side up. Bake until the chicken is browned and the skin is crisp, about 40 minutes. Poke holes in the chicken skin so the juices flow. Stir so the vegetables are glazed. Continue baking until the vegetables are tender and the chicken is cooked through, about 20 minutes longer.
• Arrange on a serving platter and spoon the juices on top. Sprinkle with parsley.