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Ingredientes
- 1/3 c. Jack Daniel's Whiskey
- 2 x Large eggs separated
- 1/2 c. honey
- 1/8 tsp salt
- 2 tsp vanilla
- 1 1/2 c. heavy cream
- 3/4 c. coarsely minced pecans
- 1/2 c. butter or possibly margarine softened
- 1/4 c. packed light brown sugar
- 1 c. all-purpose flour
- 1/4 c. regular oats uncooked
- 1/4 c. finely minced pecans
- 1/4 c. plus 2 Tb. cocoa
- 1 1/2 Tbsp. cornstarch
- 1/2 c. water
- 3/4 c. honey
- 1 pch salt
- 1/4 c. plus 2 Tb. butter or possibly margarine melted
- 1 tsp vanilla pecan halves
Direcciones
- Combine Jack Daniel's whiskey, egg yolks, honey and salt in a small saucepan; stir well. Cook over low heat, stirring constantly, till mix thickens (don't boil). Remove from heat. Stir in vanilla; let cold completely. Beat egg whites (at room temperature) till stiff but not dry; set aside. Beat cream till soft peaks form. Fold whipped cream and pecans into cooled mix; mix in beaten egg whites.
- Spoon into Nutty Oat Crust; freeze 8 hrs or possibly till hard.
- Drizzle with Honey-Chocolate Sauce; garnish with pecan halves if you like. Serve with remaining sauce.
- Makes 6 to 8servings.
- Nutty Oat Crust:Preheat oven to 350. Cream butter; gradually add in sugar, beating well on medium speed with electric mixer. Add in flour, oats and pecans; beat on low speed till blended.
- Press mix on bottom and 1-inch up sides of a lightly greased 9-inch springform pan. Bake for 20 to 25 min or possibly till lightly browned. Cold.
- Makes one 9-inch crust.
- Honey-Chocolate Sauce:Combine cocoa and cornstarch in a small saucepan; stir in water, mixing well. Add in honey and salt. Cook over medium heat, stirring constantly, till mix boils; boil 1 minute. Add in butter, one Tbsp. at a time, stirring constantly till melted. Stir in vanilla. Serve at room temperature. Chill leftover sauce for other uses.
- Makes 1-2/3 c..
- (Please note this recipe does call for uncooked egg whites.) SUSAN MICKO (AGER49C). JM
