| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Coarsely chopped; toasted pecans |
| 1/4 | c | Firmly packed brown sugar |
| 3 1/2 | tb | All-purpose flour |
| 1 1/2 | tb | Butter; melted |
| 2 | ts | Bourbon |
| 3 | c | All-purpose flour |
| 1 | c | Sugar |
| 2 | ts | Salt |
| 4 | ts | Baking powder |
| 4 | tb | Cold unsalted butter; cut into pieces |
| 1 1/2 | c | Coarsely chopped toasted pecans |
| 1 | c | Milk; room temperature |
| 1 | Egg | |
| 1/2 | c | Bourbon |
| 6 | oz | Chocolate chips |
INSTRUCTIONS
TOPPING BREAD >From: waterman@vt.edu (Betsey) Prepare the topping in a medium bowl, combing the pecans, brown sugar, flour, butter, and bourbon. Set aside. Preheat the oven to 400. In a large bowl, combine the flour, sugar, salt, and baking powder. Cut in the butter with a pastry blender or fork, until the mixture forms coarse crumbs. Stir in the pecans. In a separate bowl, mix together the milk, egg, and the bourbon. Add this to the flour and nuts mixture, stirring just to combine. Fold in the chocolate chips. Pour into 4 nonstick mini-bread pans. Evenly spread the streusel topping over the batter. Place the loaves in the oven and bake for about 1 hour or until a tester comes clean. ~ - The Sampson Eagon Inn Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
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