Recipe Roundup :: Cooking with Bourbon

Happy holidays! I've been busy enjoying one of my favorite seasons, and I'm excited to share with you some of my recent culinary adventures soon. In the meantime, bourbon, my spirit of choice. I enjoy cooking with it just as much as I enjoy drinking it. It's one of those liquors that compliments hearty meat dishes but adds a unique flavor to baked goods and other sweet treats. I've rounded up a few recipes for cooking with bourbon that I'm anxious to try as well as one from the Chasing Crumbs archives. Enjoy!

Braised Brisket with Bourbon-Peach Glaze
In 2013, I had the pleasure of dining at one of Edward Lee's restaurants in Louisville. He combines ingredients in ways that will continually surprise your tastebuds. Thus, I was excited to find this recipe in Bon Appétit for his braised brisket. His seasoning calls for a bath of stout, bourbon and soy sauce -- three of my favorite ingredients. Finished off with a bourbon-spiked peach jam glaze, needless to say this brisket is one of the recipes at the top of my list to try in 2015.

Apple Bourbon Bundt Cake
There are some specialty tools in my pantry that rarely see the light, but my bundt cake pan is not one of them. It's oft-used for everything from dark chocolate pound cake to hopefully this apple bourbon bundt cake in the near future. This recipe embraces all the flavors that reminds me of fall and the holidays -- cinnamon, vanilla, apples and toasted pecans. The cake is soaked in a bourbon glaze as it cools. We'll see if I tackle this one before we even reach 2015.

Bourbon-Brown Butter Pecan Pie
I've always liked the idea of playing with my favorite recipes, taking one ingredient and changing it up. Sometime it's a terrible experiment, other times I'm delighted to turn a favorite recipe into two favorites. Pecan pie is one of my favorite treats, and I think the clever change to brown butter in the filling is worth a try.

Bourbon Peach Crumble
This crumble is quick to prepare and the perfect use for those slightly bruised fruits you'll find at farmers markets. When I trek to the local farm in the spring, I usually come home with way more than I can eat before they'll over-ripen and this is my go-to recipe for using up what's left.

Recipe Roundup :: Americana flavors

Ultimate Sticky Buns

It's Election Day. I'll be voting this morning, and you should too! Election Day also means a busy night for me, working in the newsroom, but it's always one of the most exciting. No matter how you're spending the remainder of your day, we all need to eat. So I've rounded up some recipes with classic Americana flavors.

Ultimate Sticky Buns
Sticky buns, they're one of my favorite treats. I spent yesterday morning tackling this recipe from one of my old Bon Appétit issues. I love to bake, but these sticky buns were more complex than what I make regularly. But it was definitely worth the extra time and effort. I love how the flaky exterior hides a soft, sticky center, and the toasted pecans and glaze are what really makes these ultimate sticky buns stand out.

Apple Dutch Baby
Some say there's nothing more American than apple pie. Well I can't wait to give apple dutch baby recipe a try. It combines all that cinnamon apple flavor with a fluffy oven-baked pancake and feels like the perfect dish for fall and family gatherings.

Caramelized Vidalia Onion and Potato Gratin
When people ask me my favorite food, I almost always answer potato. It's not an expected answer, but there's so much opportunity to make something amazing with them. And potatoes are a native crop to the Americas so it felt fitting to include them in this list. I like how Bobby Flay's recipe incorporates the sweetness of the onions to balance the otherwise savory dish. It's a little surprise from the traditional potato gratin.

Chocolate Chunk Blondies
I've always enjoyed watching Barefoot Contessa because Ina Garten's show is so inviting and her recipes are easy to follow. Even when the ingredients are unfamiliar or the list is long, I feel confident I can tackle them with ease. Blondies are a dessert bar somewhere between a cookie and a brownie. I am looking forward to trying this richer take on the tried-and-true chocolate chip cookie.

Recipe Roundup :: Something sweet

Anyone who knows me know that I've got a sweet tooth. Like I've said before, I have favorite pastry shops or ice cream shops in almost every city I've spent more than a couple days in. And my sister is a pastry chef who she makes the most delectable treats. Of course I would love to live closer to her, but I know if that happened I'd have to develop some serious self control because I wouldn't be able to help myself from eating her sweets all the time.

Chocolate chip sour cream coffee cake
I always like to start my week off on the right foot, and what better way to do that then with a great breakfast. With that in mind, Monday morning I made this coffee cake I found on Smitten Kitchen. I allowed myself to sleep in a bit, so it was more like a late brunch by the time the 45-minute baking time was through. But my apartment was filled with the smell of chocolate and I soon learned it was worth the wait. The freshly baked coffee cake was rich and moist, but the cinnamon covered chocolate in every bite left me wanting another piece. Deb claims this coffee cake "might make you feel unintentionally wronged by every other coffee cake" that came before it. I don't think she was kidding, it's that good.

Apple cider donuts
Yesterday was the first day of fall, and for me that means apples. I love hot spiced cider, apple pie, and apple butter. I've been meaning to attempt a homemade donut project for a while now, and these apple cider donuts I found on Food 52 seem like the perfect opportunity. My mouth waters just reading the recipe. Maybe my friends are adventurous enough to let me try the recipe on them for brunch.

Funfetti cake
From scratch, that is. Food 52 shares the secrets to making everyone's favorite birthday cake at home, no box necessary. Little did I know the complexity of our beloved funfetti cake, it's all about the right balance to get the sprinkles to suspend in the cake batter. This recipe is worth trying for an upcoming birthday, as I really hate using store-bought mixes when I bake anything. Baked good just taste better when you make them homemade.

Mini blueberry tarts
A fresh dessert with some hearty oats added to the topping. This would be another good option for a brunch or cocktail party or shower, as the tarts look adorable! Hopefully I'll find an event that lets me give this recipe a try.

Try everything

My motto when it comes to food is "try everything at least once." While that philosophy definitely has the potential to lead you astray and it is easy to let preconceived notions about a particular food or flavor influence us, more often than not I am pleasantly surprised by own tastebuds. This motto is the reason I've come to love oysters on the half shell, quinoa and chai tea, just to name a few favorites. One of the many reasons I enjoy dining out is that it's a welcome opportunity to try something new. Chefs are constantly experimenting, so even if I get a favorite dish like salmon or pasta, many times it is paired with something I would not have imagined. Sometimes it's a a new flavor for me, like the first time I tried grits or pâté. And sometimes it's a new use for a tried-and-true standby, have you ever tried zuchinni chips? If I had enough, I'd never stop eating them.

At least once. Everything is worth revisiting. Our tastes evolve over time, and recently I have discovered a newfound affinity for many foods I abhorred as a child. Brussel sprouts are perfect roasted with bacon and shallots. My friend Leigh Anne led me to an appreciation of all things pumpkin and squash. I am still a hold out on pie, as I will always prefer apple, pecan or really any other option before pumpkin pie. But I have tried and enjoyed pumpkin bread (which makes a mean french toast), roasted butternut squash and white chocolate pumpkin truffles. That last one is a real surprise, as I'm usually not one for white chocolate either. My most recent and exciting discovery was cauliflower. It was always the vegetable sitting there on the veggie platters, and I never touched it. I always thought it had no flavor, probably because I so often tried it raw. But I have come to learn that cauliflower is quite versatile when cooked, absorbing the flavors around it. It makes a great loaded au gratin replacing potatoes and just last week I tried a delicious recipe for buffalo cauliflower bites.

Recipe roundup. This probably will come as no surprise to those of you who have read my blog from the beginning or follow me on twitter. I own at least a few dozen cookbooks, subscribe to two magazines devoted entirely to food and countless others that boast substantial cooking sections and dozens of blogs and email blasts with daily recipes, restaurant lists and more. I am constantly tabbing my magazines and cookbooks with sticky notes and printing out recipes from the web that I want to try. The ever-growing stack is a mental cue to try something new rather than rely on making the same old thing week in and week out.

So with that in mind, I am going to start regularly including this feature, highlighting recipes I found and loved, or ones I am anxious to try. (Click on the names to link to the original recipe.)

     

Cheesy buffalo cauliflower wings (left) and Canal House peach jam

Cheesy buffalo cauliflower wings
The aforementioned cauliflower bites. After trying an au gratin a coworker brought in for a potluck, I did a search for more cauliflower recipes to test out and found these on the blog Jessica in the Kitchen. It's funny how your mind plays tricks on you based on your memories of certain flavors. If someone else had made this recipe, I don't know that I would have known I wasn't eating chicken.

Canal House peach jam
I don't think I will ever run out of uses for peaches. And this is one of my favorite new recipes for using them up before they turn bad. My favorite Bon Appétit got the seasonal-cooking superstars from Canal House to share this gem. And I love that it keeps to just the essentials, peaches, sugar and lemon juice.  I cut the recipe down based on what I had left, but if you don't you'll have plenty to share with friends as hostess gifts or "just-because" treats.

Proscuitto pesto pizza twists
From the blog A Zesty Bite, I found this recipe when I was looking for ideas for a cocktail party with some of my colleagues. I adjusted it slightly, using crescent dough instead of pizza dough. Besides the simplicity of preparation, it was a great finger food which is always a plus when you're entertaining.

Cinnamon polenta pancakes
Pancakes are one of my favorite go-to breakfasts. I know my favorite recipe by heart, and I can whip it up just as quickly as scrambled eggs or oatmeal. This was a great find for a heartier twist on traditional buttermilk pancakes.

Sour chocolate cake
This is first up on my to try list. I was sold when I read chocolate cake. A new twist with some tang from vinegar and it has cinnamon. Though I may lose the crumby texture, I'll probably try substituting butter as I am not huge on using shortening in my recipes. I may just whip this up for dessert tonight.

Lemon Poppyseed Biscuits

Last night I once again found myself craving something sweet that would let me savor some of my favorite summer flavors. Berries and peaches are among my favored produce, so I'm always looking for new ways to use them! A tried and true summer favorite is strawberry shortcake, but it's one of the recipes I most often play around with. Whether it's chocolate or the lemon poppyseed biscuits that follow, there are so many interesting combinations off such a basic concept.

I served these lemon poppyseed biscuits with sliced peaches and a small scoop of vanilla ice cream. But it's a biscuit that's not too sweet and could easily pair well with other fruits, whipped cream or even just a pad of butter. While I definitely see myself bring this recipe out for a future brunch party, it'd be perfect for a bridal shower tea or dessert like I enjoyed last night.

Ingredients

1 1/2 cup flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp cream of tarter
1 1/2 tbsp poppyseeds

1 stick butter, softened

3/4 cup buttermilk

1 tbsp lemon juice

1 tsp lemon extract

Steps

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. Combine flour, baking powder, sugar and cream of tarter and poppyseeds in a large bowl. Mix well.

3. Cut in butter until mixture resembles coarse crumbs.

4. In a small bowl, mix buttermilk, lemon juice and lemon extract.

5. Pour liquids all at once into flour mixture. Mix until well combined, the batter may still be lumpy. 

6. Drop biscuits onto the lined baking sheet, using a spoon and spatula to form small mounds.

7. Bake for 10-11 minutes, until golden.

Makes 6 biscuits.

Cookie Brittle

While prepping for a brunch party, I stumbled upon a few recipes for cookie brittle. Both however used quite a bit of butter, 2 sticks! Don't get me wrong, I love to bake and I know butter is a key ingredient in many treats. But I'm all for finding ways to make a recipe just a bit healthier if I can manage it. So I adjusted, and came up with this recipe that I was very pleased with. It's perfectly crunchy, and you'll never miss the extra butter. I used a silicon baking sheet liner, it made breaking up the brittle a breeze after it had cooled and also made for an easy clean-up. Enjoy!

Ingredients

1/2 cup granulated sugar

1/2 cup brown sugar

1 stick butter

1 1/2 cup flour

2/3 cup chocolate chips

Steps

1. Preheat oven to 350 degrees.
2. Beat together butter and sugar. (To speed along the process, melt the butter first)
3. Add flour, 1/2 cup at a time and mix well. 
4. Stir in chocolate chips, so they're evenly distributed in batter. 
5. Spread the batter evenly over baking sheet, about 1/4 inch thick. 
6. Bake for 18-20 minutes, until golden brown.
7. Let cool, then break brittle into pieces.

Serves 6-8

Bourbon Peach Crumble

Ingredients:
6 small ripe peaches
1/3 cup sugar
1/4 cup bourbon
1/2 stick butter

For crumble topping
1/4 cup oats
1 cup flour
1/2 stick butter
1/2 cup brown sugar
Splash of bourbon

Steps:
1. Preheat oven to 350 degrees.
2. Pit and dice peaches.
3. Melt sugar and butter over medium heat until golden. 
4. Add bourbon and peaches and cook for 8 minutes, stirring occasionally.
5. Pour peaches and liquid into a buttered baking dishes.
6. In a food processor, combine crumb topping ingredients and pulse until mixture resembles coarse crumbs. 
7. Scatter over peaches in baking dish. 
8. Bake for 20-25 minutes, until crumb topping becomes golden. 

Serves 4-6

Lemon Coconut Cake Cookies

Besides the convenience of using a cake mix as the base for cookie batter, I love how these cookies really do remind me of cake. The consistency is light but with hints of that richness we all love in cake batter. And the best part is between prepping and cooking, the cookies are ready in about 15 minutes!

Ingredients:
1 box lemon cake mix
2 large eggs
1/3 cup vegetable oil
1 cup shredded coconut
1 tsp baking powder

Steps: 1. Preheat oven to 350 degrees 2. Combine ingredients and mix well. 
3. Line baking sheets with parchment paper.
4. Form dough into 3/4 in. balls and arrange on cookie sheets leaving space for cookies to spread as they cook.
5. Bake for 8-10 minutes, until slightly golden.
Makes 3 dozen cookies

Irish Cream Lava Cake

Ever since I learned to cook on my 11th birthday, I've always enjoyed the process of planning and cooking my birthday meal. There's something inherently satisfying in sharing my passion for food and giving something back to those who've joined to celebrate my birthday.

This year, I planned my meal around an Irish theme. I adore Irish cuisine and it always seems fitting since my birthday falls so close to St. Patrick's Day. For dessert, I did my own spin on molten cakes by topping them with one of my favorite liqueurs. Enjoy!

Ingredients

1 cup dark chocolate baking chips

1 stick butter

1/4 cup cake flour

1/4 cup half and half

2 eggs

2 egg yolks

1/3 cup baking sugar

1/4 cup powdered sugar

1/2 tbsp vanilla extract

3 oz Irish Cream liqueur

Steps

1. Preheat oven to 400 degrees. Oil lava cake pan or small ramekins.

2. Melt dark chocolate and butter.

3. Add in half and half and flour to chocolate mixture and mix well.

4. Combine eggs, egg yolks, sugar and vanilla. Beat 4-5 minutes until fluffy.

5. Fold in chocolate mixture to egg mixture.

6. Pour lava cake mixture into pans, leaving about 1/4 inch of space.

7. Add 6-8 chocolate chips to each lava cake and shake pan to sink chips.

8. Cook 8-10 minutes, or until just firm on top.

9. Let cool for 2 minutes and turn out onto plate.

10. Melt chocolate chip in center and pour 1/2 shot of Irish cream into center.

Serves 6

Loaded Oatmeal Cookies

Whether they're plain or jam-packed with mix-ins, oatmeal cookies are one of my favorites. The possibilities are endless from chocolate to nuts to fruits and berries. It seems like I never make the same exact cookie twice. Plus, oatmeal cookies are quick-prep, so they're out of the oven and onto your table in a snap. My loaded oatmeal cookies feature cranberries, white chocolate and pecans. But you can easily change things up by making the base recipe (steps 1-5) and then adding your choice mix-in.

Ingredients:

1/4 cup butter

2/3 cup brown sugar, packed tightly

3/4 cup flour

3/4 cup whole oats (not quick-cook variety)

1/2 tbsp baking soda

1/4 tbsp baking powder

1 tsp vanilla

1 1/2 tsp cinnamon

1 egg

1/3 cup white chocolate chips

2 tbsp dried cranberries

1/4 cup pecans

Steps:

1. Preheat oven to 400 degrees.

2. In a large mixing bowl, combine butter and brown sugar. Beat with an electric mixer until smooth.

3. Add vanilla, egg and cinnamon. Beat until well mixed.

4. In a small bowl, combine flour, oats, baking soda and baking powder.

5. Slowly add flour mixture to egg mixture, while continually mixing.

6. Chop pecans into small pieces (roughly the size of chocolate chips and cranberries).

7. Fold chocolate chips, dried cranberries and pecans into cookie batter.

8. Bake 10-12 minutes, or until golden and toothpick comes out clean.

9. Let cookies cool on baking rack before serving.

Makes 2 dozen cookies

Double Chocolate Cookies

Cookies are an essential ingredient in holiday celebrations and entertaining. This recipe is simple and quick, and rewards with deliciously decadent chocolate cookies.

Ingredients

1 cup flour

1/4 cup cocoa powder

1/2 cup powdered sugar

1/2 cup chocolate chips

1 stick butter

1/4 cup water

1 tsp vanilla

Steps

1. Combine dry ingredients (flour, cocoa powder, powdered sugar, chocolate chips) in a mixing bowl.

2. Cut in butter, until batter resembles coarse crumbs.

3. Add vanilla, water and egg, and mix well.

4. Preheat oven to 350 degrees.

5. Line a cookie sheet with parchment paper. Scoop ¾ inch balls of batter onto cookie sheet, evenly spacing.

6. Bake cookies for 13 minutes, or until toothpick inserted comes out clean.

Makes 1 1/2 dozen

Single Crust Apple Pie

What's Thanksgiving without apple pie? This past Thanksgiving, I was in charge of apple pie and decided to try out a new recipe. Since my favorite part is the cinnamon apple filling, I chose to make a single crust pie, so I could load the pie with my own apple filling. The result was delicious, but it's not your traditional apple pie.

Ingredients:

6 apples

1/3 cup lemon juice

1 tsp vanilla extract

1/2 cup brown sugar

3 tbsp cinnamon

6 tbsp butter, slightly melted

1/3 cup water

1 pie crust

Steps:

1. Core and halve apples. Cut into thin slices.

2. Toss apples in lemon juice, 1 tbsp cinnamon, vanilla extract, brown sugar and 4 tbsp of the melted butter.

3. Add 1/2 cup water and mix well.

4. Boil on stove until apples are soft and most of liquid has boiled off. Set aside.

5. Coat pie crust in 2 tbsp butter and 2 tbsp cinnamon.

6. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and continue cooking for 15 minutes. Remove from oven and let cool.

7. Fill pie crust with apple filling.

8. Before serving, warm apple pie for 10 minutes at 200 degrees.

Serves 6-10

Chocolate Chip Biscuits with Strawberries & Cream

Ingredients

1 1/2 cups flour

2/8 cup dark brown sugar

1/3 cup chocolate chips

2 tsp baking powder

3/4 cup heavy whipping cream

1/2 stick butter

12 strawberries

4 tbsp powdered sugar

1 cup heavy whipping cream

Steps

1. Wash strawberries. Cut into quarters and place into a bowl.

2. Dust with 2 tbsp powdered sugar. Set strawberries aside.

3. Preheat oven to 350 degrees.

4. Dice butter into small chunks.

5. In a large bowl combine flour, brown sugar, baking powder, chocolate chips and butter. Mix well.

6. Slowly add 3/4 cup heavy whipping cream, 1/4 cup at a time. Using hands, knead together until ingredients form a moist dough.

7. Form and drop dough into 8 rough balls on a parchment lined cookie sheet.

8. Bake for 18 minutes, or until golden.

9. While biscuits are baking, pour 1 cup heavy whipping cream into a glass bowl. Beat until it begins to thicken.

10. Add 2 tbsp powdered sugar and continue beating until stiff peaks form. Do not overbeat.

11. Once biscuits have baked, let cool for 5 minutes.

12. To serve, slice biscuit, top with 2 tbsp whipped cream, then 2 tbsp strawberries, and finish with a dollop of whipped cream.

Serves 8

Bluberry Lemon Cream Tarts

Ingredients:

1 jar lemon curd

6 oz heavy whipping cream

6 miniature graham cracker pie crusts

8 oz fresh blueberries

Steps:

1. Beat heavy whipping cream until stiff peaks begin to form.

2. Fold in 1/2 jar (about 4-5 oz) lemon curd into whipped cream.

3. Spread 1-2 tbsp lemon curd on each pie crust.

4. Top with whipped cream, evenly distributing it amongst the tarts.

5. Arrange blueberries on top of each tart, pressing each carefully into the cream.

** To make this into a blueberry lemon cream pie, use 1 regular graham cracker pie crust. Spread lemon curd onto bottom before adding whipping cream.

Chocolate Chip Bread Pudding

Ingredients:

1 french bread baguette

1 1/3 cups chocolate chips

1/2 cup sugar

1 cup milk

1 1/2 cups half and half

1 tsp vanilla

3 eggs

Steps:

1. In a sauce pan combine milk, half and half and sugar on medium heat. Make sure to keep milk from boiling. Mix until sugar is dissolved. Set aside to cool.

2. Cut baguette into bite size pieces.

3. In 6 individual ramekins, place a layer of baguette. Then layer chocolate chips, another layer of baguette and top with more chocolate chips.

4. When completely cooled, combine milk mixture with eggs and beat well.

5. Pour milk/egg mixture into ramekins, dividing equally amongst all six. Let sit for 15 minutes.

6. Preheat oven to 350 degrees.

7. Place ramekins in a large baking dish, and fill dish 1/3 full with hot water.

8. Cook bread pudding for 35 minutes, or until knife comes out clean.

Serves 6

Pumpkin Pie

Ingredients:1 can Whole Packed Pumpkin
1 can Sweetened Condensed Milk
1 tbsp Cinnamon
2 Eggs
1 Pie Crust, unbaked

Steps:
1. Preheat oven to 450 degrees.
2. Combine pumpkin, condensed milk, eggs, and cinnamon and mix well.
3. Pour combined pumpkin mix into pie crust.
4. Bake pie for 15 minutes, reduce temperature to 325 degrees, and continue to bake for 45 minutes, or until knife comes out clean.

Serves 8-10

Chocolate Cream Pie

Ingredients:1 bag Chocolate Chips
12 oz. Heavy Whipping Cream
1 Pie Crust, already baked

Steps:
1. Place a bowl in the freezer to chill.
2. Remove bowl from freezer and pour heavy whipping cream into bowl.
3. Beat heavy whipping cream until stiff peaks form.
4. Place whipped cream in fridge.
5. Get a bowl that is large enough to rest on the rim of a pot. Fill the bottom of the pot with water and bring to a boil.
6. Once water is boiling place chocolate chips in bowl and mix until melted and smooth.
7. Let cool. Once cooled remove whipped cream from fridge.
8. Mix a scoop of chocolate into the whipped cream by folding. Continue until all chocolate has been added.
9. Scoop into a baked pie crust and place covered in freezer until ready to serve.

Serves 8-10

** If a gluten free pie crust is used, this pie is completely gluten free.

Apple Oatmeal Crumble

Ingredients:
Apples
8 Apples
1/3 cup Lemon Juice
1 teaspoon Vanilla Extract
1/2 cup Brown Sugar
1 tbsp Cinnamon
4 tbsp Butter, slightly melted
1 cup Water

Crumble
1 cup Oats
1 tbsp Cinnamon
1 cup Brown Sugar
1/2 teaspoon Salt
4 tbsp Butter, cut into pieces
1/4 cup Flour

Steps:1. Spray individual ceramic baking dishes with cooking spray.
2. Put oven rack in middle position and preheat oven to 375°F.
3. Peel, core and halve apples. Cut apples into thin slices. Toss apples with lemon juice, vanilla extract, melted butter, cinnamon and brown sugar in a blow.
4. Divide apples among baking dishes and overlap slices. Pour 1 tbsp water over each serving.
5. For crumble topping, stir together oats, cinnamon, salt, flour and brown sugar in a bowl until well combined. Mix in butter until consistency is crumbly. Do not overmix.
6. Sprinkle topping over apples.
7. Bake until apples are crisp and tender and topping is golden, 40-50 minutes.
8. Cool at least 10 minutes. Serve warm.

Serves 8

Blackberry Strata

Ingredients:
2 cups Bread
1 cup Blackberries (**Cinnamon Apples cooked until soft would be good as well)
2 Eggs
1/2 cup Sugar
1 cup Milk
1/4 cup Cream Cheese
1 tbsp Vanilla
1 tbsp Cinnamon
2 tbsp Honey

Steps:1. Beat eggs, cream cheese, sugar and milk together.
2. Mix in vanilla, honey and cinnamon to the egg mixture.
3. Chop bread into small pieces and place in baking dish.
4. Pour egg mixture over bread and add berries. Mix together so all berries and bread are coated.
5. Bake at 325 degrees for 1 hour.

Serves 6-8