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The World’s Finest Shortbread
9 pieces day old bread1 cup milk1/4 cup heavy cream1 shot whiskey1 tsp pumpkin pie spice1 tsp cinnamon2 tsp vanilla extract6 eggs2 Tbsps. butterMaple or fruit syrup1 box Walkers Shortbread Petticoat Tails
1 pound ground sirloin
4 crushed Walkers Highlander Shortbread Cookies divided in half
1/4 cup milk
2 Tbsp dried parsley flakes (substitute 1 Tbsp fresh chopped)
1 Tbsp garlic powder
1 Tbsp Kosher salt
1 tsp fresh ground pepper
2 Tbsp vegetable oil
3/4 cup chopped white button mushrooms
1/3 cup chopped yellow onion
14 oz beef broth
8 oz sour cream
2 Tbsp cornstarch
1 tsp caraway seeds
Salt and pepper to taste
Kluski noodles (substitute another type of egg noodle)
Dried or chopped parsely for garnish
4 1/2 lbs butternut squash1 cup finely ground Walkers Shortbread Fingers1/2 cup finely chopped pecansPinch of salt4 oz of softened butter, diced1/4 cup brown sugar1/4 cup heavy cream1/4 tsp nutmeg1/4 tsp all spice1 tsp of cinnamon1/4 cup maple syrup
Preheat oven to 450 degrees. Cut butternut squash in half and scoop out seeds. Place squash on a foil lined shallow baking pan. Place 1/4 cup of water onto the sheet with the squash. Place another piece of foil on top of the squash, but do not seal with the foil. Bake in oven until fork tender, about 1 to 1 1/2 hours.
Using a food processor, finely grind the Walkers Shortbread Fingers. Finely chop the pecans and toast over low to medium heat for about 5 minutes. Add the ground cookies and salt. Toast with the pecans until the pecans and cookies turn light brown. Remove from heat and set aside. Scoop ou the butternut squash from its shell. Warm cream, but do not boil. Place butter, brown sugar, warmed cream, nutmeg, all spice, cinnamon, maple syrup and salt in food processor. Blend until smooth. Add toasted pecan and cookie crumbs to the top. Serve warm.