Brandy Dijon Creme Sauce

Ingredients:
2oz Brandy (any brandy will do)
1/2 cup Worcestershire
1/2 cup Heavy whipping cream.
1 Tablespoon Dijon Mustard
2-3 cloves of Garlic minced(to taste)
1/4 cup chopped green onion
2 tablespoons soft whipped butter

Directions: to Teflon(Optional) Skillet add butter, Minced Garlic, green onion. Lightly caramelize garlic. Add Brandy(CAUTION FIRE INVOLVED) Burn off alcohol. Add Worcestershire and cream. bring to a low boil. add Mustard. allow to simmer until it has reduced and the bubbles look a bit like fish eggs. Serve!

can be used with ANY meat as an over the top/dipping sauce.
can also be used as a sauce for dipping bread, cheese, veggies.

Thanks to my friend Andy Meyer for this recipe!

Moving on up!

I have now added T's Recipes to FeedBurner and it will also be publishing to my facebook :)

Now to get back to adding more and more of my treasured recipes into this blog, sadly I lost another one recently and it was not added here yet.

Yay for followers!

Wow!!! We have followers! Thank you all who have commented for doing so :)

It is nice to see others read and try out the same things we have comprised and worked on "tweaked" and even made our own. If you are wanting to add to our stuff, let me know.. I would be happy to add you too!

Kahlua Flourless Fudge Cake

Ingredients

7 extra large egg whites

1 cup sugar

1/2 pound unsalted butter, cut into small pieces

1/2 pound European bittersweet chocolate, broken into small pieces

1 Tablespoon pure vanilla extract

1 Tablespoon espresso

3 Tablespoons Kahlua

Preheat oven to 300 degrees. Grease and flour a 10-inch springform pan.
Place egg whites and sugar in a mixer and whip into firm peaks. Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.
Serves: 8.