Sweet TaSte

REC IPES

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2017

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min

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Inc.

2

Honey Whiskey Drizzled Cupcakes ............................ 3

Brown Sugar Old-fashioned Pie .................................. 4

Corn Fritters with Spicy Maple Butter Sauce ............ 5

Sweet Blackberry Iced Tea Cocktail ........................... 6

Tennessee Peach Pudding ......................................... 7

Brown Sugar Whiskey Pulled Pork ............................. 8

Nashville Sipping Cream ............................................ 9

Tennessee Cocoa Tea Cakes ..................................... 10

sweet taste of nashville recipes

Table of Contents

——ingredientscupcakes2 2/3 cups cake flour1 tbsp baking powder3/4 tsp salt1 2/3 cups Domino® Granulated Sugar3/4 cup (1 1/2 sticks) butter, softened3 eggs1 1/2 tsp vanilla extract1 cup milk

frosting1 cup (2 sticks) butter, softened1/4 cup Domino® Honey Granules2 1/2 cups Domino® Confectioners Sugar1/2 tsp vanilla2 to 3 tbsp milkdrizzle2 tbsp whiskey1/4 cup Domino® Honey Granules2 tbsp butter, melted

——instructionscupcakes — Preheat oven to 350°F. Line 24 muffin cups with paper liners.In a small bowl, stir together flour, baking powder and salt. Beat sugar and butter in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; add vanilla. Add flour mixture and milk alternately, beginning and ending with flour mixture, mixing on low speed. Pour batter into prepared cups. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from baking pan to cooling rack. Cool completely.frosting — In a mixing bowl, add butter and mix on high until butter is a light pale yellow, about 3 minutes. Add honey granules; mix. Add sugar one cup at a time mixing at low speed. Add vanilla and milk until frosting is smooth and fluffy. drizzle — In a small bowl, add whiskey, honey granules and melted butter ; mix until honey granules are dissolved.Once cupcakes are cooled, pipe or spread on the frosting. Drizzle each cupcake with syrup. Yield: 24 cupcakes

Honey Whiskey drizzled cupcakes

QuiCk TipFor a cupcake with a non-alcoholic frosting, replace whiskey with equal

amount of water.

3

——ingredientspie crust1 1/2 cups all-purpose flour1/2 tbsp Domino® Granulated Sugar3/4 tsp salt1/2 cup shortening1/3 to 1/2 cup chilled waterfilling1/2 cup (1 stick) butter1 (1 lb.) box Domino® Light Brown Sugar

3 eggs plus 1 yolk1 tbsp vanilla extract1/2 tsp ground cinnamon1/3 cup whole milkwhipped cream1 cup heavy whipping cream2 tablespoons Domino® Quick Dissolve Superfine Sugar 1/2 tsp vanilla extract

——instructionspie crust — In medium mixing bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-size.Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tbsp water at a time, until all dough is moistened. Form dough into ball.On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edge into a 12-inch circle.To transfer pastry, wrap it around rolling pin. Unroll pastry into pie plate, being careful not to stretch pastry.Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired. Chill in refrigerator.filling — Preheat oven to 350°F. Melt butter in a saucepan on the stovetop. Add brown sugar. Stir to mix. Remove from heat and set aside. In a large bowl, mix together eggs, vanilla, cinnamon and milk. Add egg mixture to brown sugar mixture, stirring constantly. Stir until the color has lightened and become creamy.Pour filling into the prepared pie shell. Bake 40 to 45 minutes or until the filling has set. It should not jiggle when the pie is moved. The filling will become firmer as it cools.whipped cream — Combine cream, sugar and vanilla in a chilled medium mixing bowl. Beat on medium-high speed until soft peaks form. Top pie slice.

Yield: 8 to 10 servings

BROWN SUGAR old-fashioned pie

4

——ingredientscorn fritters2 1/2 cups frozen sweet corn kernels (1 (12 ounce) bag)2 eggs1 cup heavy cream6 tbsp butter, melted1 cup plain cornmeal

1 cup all-purpose flour1 tbsp baking powder1 tsp baking soda1/4 tsp salt1/2 cup Domino® Quick Dissolve Superfine Sugar48 ounces vegetable oil

maple butter sauce1/2 cup (1 stick) butter1/4 cup Domino® Maple Flavored Granules3/4 tsp cayenne pepper2 tbsp orange juice

——instructionscorn fritters — Pulse frozen corn in a blender or food processor until the corn kernels become coarse pieces. Add eggs, cream and butter. Blend or pulse until mixed, approximately one minute.In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt and sugar. Pour wet ingredients into the dry and stir with a wooden spoon just until well blended. Let mixture sit a few minutes.Add oil to a Dutch oven placed on the stovetop. Attach frying/candy thermometer to the side and place the tip approximately one inch into the oil. Heat to 325°F. Drop batter by rounded tablespoons into the oil. The batter will begin to bubble on the outer edges and rise to the top. Turn fritters to cover all sides in oil. Cook to a golden brown color, approximately 1 to 2 minutes. Watch fritters closely as they cook and, when golden, scoop out onto a paper towel-covered pan. Cut one open to check that the centers are cooked. Keep warm in a low (200°F) oven until all fritters are cooked. maple butter sauce — In a saucepan over medium heat, melt butter. Whisk in remaining ingredients. Stir constantly with a whisk until bubbles form on the pan sides and the mixture begins to foam up slightly. Remove from heat and continue to stir until smooth. Pour into a bowl for dipping or drizzle over top of fritters before serving.

Yield: 5 dozen (2-inch) fritters

corn fritters with spicy maple butter sauce

5

6

——ingredients3 tbsp Domino® Honey Granules 2 tbsp whiskey2 cups water2 blackberry tea bags2 tbsp Domino® Quick Dissolve Superfine Sugaricelemon wedgemint leavesfresh blackberries

——instructionsIn a small bowl, mix honey granules and whiskey. Stir the mixture until most of the granules have dissolved. Let syrup sit 15 to 20 minutes to thicken.Boil water in a saucepan. Add tea bags and steep 2 to 3 minutes. Remove tea bags. Add sugar and honey/whiskey syrup; stir until dissolved. Let tea cool. Pour tea into ice-filled glasses. Garnish with lemon wedge, fresh mint leaves and skewered blackberries.

Yield: 16 ounces

SWEET BLACKBERRY iced tea cocktail

QuiCk TipFor a non-alcoholic beverage, replace whiskey with equal amount of water.

7

——ingredients4 cups fresh peaches, peeled and cubed into 1-inch pieces (approximately 6 to 8 medium peaches)1 tbsp lemon juice3/4 cup Domino® Dark Brown Sugar1/2 cup (1 stick) butter, melted1 cup all-purpose flour1 tbsp baking powder1/2 tsp salt1 1/2 tsp cinnamon3/4 cup whole milk

——instructionsPreheat oven to 350°F.Stir peaches into lemon juice to coat. Stir in brown sugar and set aside. Pour melted butter into a 13x9-inch baking dish. In a large bowl, mix together flour, baking powder, salt and cinnamon. Add milk and stir until blended. Spoon batter into baking dish over the butter. Spoon the peaches over batter. Place a baking sheet or sheet of aluminum foil on a lower oven rack, under the baking dish, in case pudding bubbles over. Bake 40 to 45 minutes.Serve warm or store covered in the refrigerator for up to 3 days.

Yield: 12 servings

Tennessee peach pudding

8

BROWN SUGAR whiskey pulled pork——ingredientsdry rub2 tsp chili powder2 tsp garlic powder2 tsp dried onion 2 tsp paprika1/4 tsp cayenne pepper1 tsp salt1 tsp black pepper

pulled pork3 tbsp vegetable oil3 lbs boneless pork butt2 cups chicken brothbarbecue sauce1 tbsp vegetable oil4 cloves fresh garlic, minced1/2 cup onion, finely diced1 (6 ounce) can tomato paste2 cups ketchup

1/4 cup apple cider vinegar1 cup Domino® Dark Brown Sugar3 tbsp Worcestershire sauce2 tsp hot sauce3/4 cup whiskey2 tsp liquid smoke1 tsp salt1/2 tsp pepper

coleslaw1/3 cup mayonnaise2 tbsp apple cider vinegar2 tbsp yellow mustard1 tsp onion powder1/4 cup Domino® Granulated Sugar1/2 tsp black pepper 1 tsp salt1 (14 ounce) bag coleslaw mix

——instructionsdry rub — Mix all ingredients together in a bowl. Pat the meat dry with paper toweling. Liberally season the pork roast on all sides with the dry rub, pressing spice mixture into the meatpulled pork — Add vegetable oil to a deep, heavy pot or Dutch oven. Sear the pork on all sides until browned all over. Move meat to a slow cooker. Add chicken broth. Cover and cook on low 5 to 7 hours until fork tender. Remove meat from slow cooker and let rest 30 minutes. Reserve 1 1/4 cups of the cooking liquid. Let liquid cool and remove fat from the top. Discard any remaining liquid. barbecue sauce — Heat 1 tbsp oil in a 4-cup pot and sauté the garlic and onion on low heat until softened. Stir in tomato paste and sauté 3 to 5 minutes. Whisk in remaining ingredients. Bring to a boil; reduce heat to low and simmer 30 minutes. Yield: 3 cups sauce.

Shred meat by using 2 forks and pulling in opposite directions. Put the shredded meat back in the slow cooker with 2 cups of the barbecue sauce and the remaining cooking liquid. Cook on high 30 minutes.coleslaw — In a large bowl, mix all of the ingredients together; stir well. Store in the refrigerator in an airtight container. Serve chilled.Yield: 6 to 8 sandwiches

9

——ingredients1 (12 oz.) can evaporated whole milk1 tsp cornstarch2 cups Domino® Granulated Sugar

2 tbsp corn syrup3 tbsp Domino® Honey Granules11/2 tbsp whiskey1/4 cup water

1/3 cup Domino® Quick Dissolve Superfine Sugar1 cup half and half1 1/2 tsp pure vanilla extract

——instructionsWhisk milk and cornstarch in medium saucepan; whisk in granulated sugar until blended.Heat over medium-high heat until mixture bubbles around edge of pan. Whisk in corn syrup until blended. Bring back to bubbling stage. Remove from heat.Let cool up to 2 hours. Chill, covered, until ready to use.In a small bowl, mix honey granules and whiskey. Stir the mixture until most of the granules have dissolved. Let syrup sit 15 to 20 minutes to thicken.Boil water in a pot or microwave.Heat sugar in a saucepan on medium heat. Do not stir. The sugar will begin to melt on the edges of the pan. Let the sugar melt almost completely. Very carefully, add water 1 tbsp at a time, stirring the entire time. Remove from heat; continue stirring until mixture becomes a golden caramel colored syrup. Add milk mixture, half and half, 1 1/2 tbsp of honey-whiskey syrup and 1 1/2 tbsp of the caramel syrup to a blender. Blend for one minute. Serve immediately or store in sealed container in the refrigerator for up to 5 days. To serve remaining sipping cream, remove from refrigerator and blend for one minute. Store any extra caramel syrup in a covered jar or airtight container in the refrigerator for up to 5 days. Yield: 3 cups

NASHVILLE sipping cream

10

Tennessee cocoa tea cakes

——ingredients3/4 cup cake flour1/2 tsp baking powder1/4 tsp salt2 tbsp unsweetened cocoa powder1/2 cup (1 stick) butter, softened1/2 cup Domino® Dark Brown Sugar1 egg1 tsp vanilla1/2 cup whole milkDomino® Confectioners Sugar, for dusting

——instructionsPreheat oven to 350°F. Grease mini muffin pan or line with paper liners. In a large bowl, mix together flour, baking powder, salt and cocoa powder; set aside.In a separate bowl, cream together butter, brown sugar, egg and vanilla. Add dry ingredients alternately with milk, ending with milk. Mix until all ingredients are blended and smooth. Place one heaping tablespoon of batter into each cup. Tap pan on countertop. Bake 10 to 12 minutes or until tops spring back when tapped.

Cool completely; dust with Domino® Confectioners Sugar. Store in an airtight container for up to 3 days.

Yield: 24 mini cakes