1. In a small bow, with a hand mixer or whisk, cream butter and sugar. 2. Transfer to the top of a double boiler and place over, but not touching simmering water. Beat in egg yolks an salt. Slowly add hot cream and stir until thickened. Add Bourbon and stir until an even consistency is obtained. Keep warm. 3. Serve over any dessert pudding, ice cream, or poundcake. ~adapted from "Bluegrass Winners," by the Garden Club of Lexington, Ky. published in Chicago Tribune Magazine, 6/11/93 posted by BUD
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|Serving Size: 1 Serving (536g)|
|Recipe Makes: 3|
|Calories from Fat: 974 (49%)|
|Amt Per Serving||% DV|
|Total Fat 108.2g||144 %|
|Saturated Fat 55g||275 %|
|Monounsaturated Fat 37.7g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 2427.7mg||747 %|
|Sodium 335.5mg||12 %|
|Potassium 272.7mg||7 %|
|Total Carbohydrate 208.8g||61 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 208.8g|
|Protein 30.7g||44 %|
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Calories per serving: 1980
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