Yield: 6 Servings
|¾ cup||Unsalted butter|
|2½ cup||Rolled oats|
|1 cup||Packed light brown sugar|
|2 teaspoons||Pure vanilla extract|
|½ cup||All-purpose flour|
|½ teaspoon||Baking soda|
|1 cup||Whipping cream; well chilled|
|2 tablespoons||Light brown sugar; free of lumps|
|1 tablespoon||Confectioners' sugar|
|2 tablespoons||Irish whiskey|
|3 tablespoons||Caramel ice cream topping|
WHISKEY WHIPPED CREAM
From: esined@... (Denise Gaunt) Date: Sat, 02 Sep 95 14:13:35 GMT This is a potent pairing of buttery, chewy oatmeal cookies with an indulgent amount of whiskey-spiked whipped cream. The cookie recipe is a great one for the files, worth making even if you're not going to make the trifle.
1. For cookies, heat oven to 375 degrees. Grease a baking sheet(s). Melt the butter in a large skillet; add the oats. Cook, stirring often, until they begin to brown, 2 to 3 minutes. Let cool.
2. Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth. Mix in the flour and baking soda on low speed. Add the cooled oat mixture and mix only to combine. Batter can be used immediately or chilled overnight.
3. Drop the batter onto prepared sheet(s), using a tablespoon of batter for each one, spacing them 3 inches apart. Bake until golden, 9 to 12 minutes.
Cool on sheet for one minute; transfer to a wire rack to cool. (Makes 24 cookies; you will use 12 for the recipe.) 4. For cream, beat the cream with an electric mixer until it begins to thicken. Add both sugars and continue beating until it holds soft peaks.
¼ cup whiskey and mix well.
5. To serve, break a cookie into coarse pieces into each of six dessert goblets; drizzle each one with a teaspoon of whiskey. Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream. Drizzle top with a small swirl of caramel topping and serve at once.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .