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Whisper Creek TN Sipping Cream recipes

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This isn't your mother's sweet creme.  This creme has a kick.  This morning Jenny Pennington, the founder of Whisper Creek Tennessee Sippin Creme, joined Valerie Calhoun on Good Morning Memphis.

She's gave us a look at some of the stuff you can make with this sippin creme.

Whisper Creek is the only cream-based whiskey in the world that can call itself a Tennessee Sipping Cream™.  A 40-proof liqueur made from a base of Collier & McKeel Tennessee Whiskey and fresh dairy cream and natural spices. 

Here are the recipes from this morning:

Whisper Creek® Bread Pudding

Ingredients:
¼ Cup Whisper Creek Tennessee Sipping Cream®
3 Large Eggs
2 Cups Whole Milk
1 ¼ Cups Cream
1 Cup Sugar
2 Tbsp Vanilla
2 tsp Ground Cinnamon
3 Tbsp Unsalted Butter (Softened & cut in to ½ inch slices)
1 ¼ Pounds French or Italian Bread (1-2 loaves cut in to ½ inch thick slices)
2/3 Cup Raisins

Spread butter over 13x9-Inch baking pan.  Arrange bread slices almost upright in tightly spaced rows and tuck raisins between each slice.  Whisk eggs until frothy then whisk in Whisper Creek®, cream, sugar, vanilla and cinnamon.  Pour the liquid over the bread and let rest for 1 hour (occasionally press bread with a spatula to wet tops of slices).  Preheat oven to 375°.  Bake the pudding for 1 hour or until the top is lightly browned. Cool on rack for 30 minutes, then cut into squares and serve.


Whisper Creek® Cream Cheese Brownies

Ingredients:
¼ Cup Whisper Creek Tennessee Sipping Cream®
4oz Unsweetened Milk Chocolate Baking Squares
¾ Cup Butter (softened)
½ Cup Light Brown Sugar (packed firmly)
4 Large Eggs (divided)
1 ¾ Cups Granulated Sugar (divided)
1 tsp Vanilla Extract
¼ tsp Salt
1 Cups All-purpose Flour
1 8oz Package Cream Cheese (softened)
½ Cup Pecans (toasted and chopped)

Preheat oven to 350°.  Line a 9-inch square pan with aluminum foil (hint: drape foil over edges of pan for easy removal).  Microwave chocolate squares and butter in a large dish on high for 2 minutes (stir at 30 second intervals until melted and smooth).  Whisk in brown sugar and 1 ½ cups for granulated sugar.  Add 3 eggs, one at a time, whisking until blended.  Whisk in vanilla, salt and 1 cup flour.  Spread half of the batter in pan.  Beat cream cheese with an electric mixer until smooth then add 2 Tbsp flour and ¼ cup granulated sugar.  Add Whisper Creek Tennessee Sipping Cream® along with remaining egg and beat until blended.  Pour cream cheese mixture over the batter in the pan and sprinkle with the chopped pecans.  Top with other half of brownie mixture and swirl together.  Bake at 350° for 45 minutes.  Cool completely for at least 1 hour before removing foil and cutting in to squares.  Serve warm brownies with scoop of ice cream and drizzle caramel over top.


Whisper Creek® Butter Cream Sugar Cookies

Cookie Ingredients:
2 ¾ Cups all-purpose Flour
1 tsp Baking Soda
1 Cup Butter (softened)
1 ½ Cups Sugar
1 Egg
1 tsp Vanilla Extract

Butter Cream Ingredients:
2 Tbls Whisper Creek Tennessee Sipping Cream®
1 Cup of Powdered Sugar
1 Stick of Unsalted Butter

Sugar Cookies
Preheat oven to 375°.  In a small bowl, add flour, baking soda and baking powder and set aside.  In a large bowl whisk butter and sugar until smooth.  Beat in egg and vanilla.  Gradually blend in the dry ingredients.  Roll rounded teaspoonfuls of dough into balls and place onto un greased cookie sheet.  Bake 8-10 minutes in the preheated over or until golden.  Let stand on cookie sheet two minutes before removing to cool on wire racks.

Whisper Creek® Butter Cream
Cream the butter and powdered sugar together in a mixer. When combined add the Whisper Creek Tennessee Sipping Cream® and mix until combined.

MORE:  Nashville Lifestyle:  Taste Barrel Aged

 

 

 

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