Fordham Lee Spirits - Alcohol-Infused Food

Lemon Cake Mix
1 can of Blueberry Pie Filling
4 oz. Fordham Lee Blueberry Swirl 

Frosting:
(½ Lemon Curd, 8 oz. Cool Whip)
Top with a lemon wedge and blueberries 

• Bake the lemon cake according to package instructions and let it cool. Poke holes in the cake using the back of a wooden spoon.
• Pour blueberry swirl and blueberry pie filling into the holes.
• Mix lemon curd and Cool Whip to make the frosting. Frost the cake with the lemon curd and Cool Whip mixture.
• Top with a lemon wedge and blueberries.

Crust:
1 graham cracker pie crust

Peanut Butter Filling:
1/2 cup peanut butter
8 oz. Cool Whip (whipped topping)
2 oz. Peanut Butter Cream Liqueur

Chocolate Filling:
Milk chocolate mousse mix (as directed on the package)

• In a mixing bowl, combine peanut butter and Peanut Butter Cream Liqueur. Gently fold in 8 oz. of Cool Whip.
• Spread this peanut butter mixture into the graham cracker crust to create the first layer.
• Prepare the milk chocolate mousse mix as directed on the package using 1 cup of milk. Pour the chocolate mousse over the peanut butter filling to create the second layer.
• Refrigerate for a few hours until the pie sets.
• Garnish with Cool Whip or chocolate shavings before serving.

• Grab your favorite pancake mix
• Follow Directions on box
  • If water is added to the recipe, substitute your favorite FLD cream liqueur for the water.
  • If only milk is added, cut the amount of milk in half and use FLD cream liqueur flavor for the other half.
• Grease skillet or griddle & heat on medium
• Pour in pancakes
• Cook traditionally

• In mixing bowl, mix:
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 tbsp. butter
  • 1/2 cup milk
  • 1/2 cup of your favorite FLD cream liqueur
• Drop bread into mixture
• Grease skillet or griddle & heat on medium
• Lay covered bread onto skillet/griddle
• Cook traditionally

• Ingredients
  • 1 box Graham Cracker crumbs
  • 1/2 cup melted butter
  • 1 box instant lemon pudding
  • 1 cup plain yogurt
  • 1 can blueberry pie filling
  • 1 1/4 cups FLD Blueberry Swirl
  • 16 oz. Cool Whip
• Slowly mix melted butter into graham cracker crumbs until fully covered.
• Pour graham cracker mixture into 6×6 cake pan and pat firmly down to make a crust
• In mixing bowl, make pudding per directions on box.  Add yogurt and mix.
• Pour pudding mixture onto graham cracker crust and spread evenly.
• In another mixing bowl, mix together blueberry pie filling and FLD blueberry swirl (slowly mixing in the cream liqueur)
• Pour blueberry mix onto pudding mixture and spread evenly
• Spread Cool Whip on top
• Chill for 2 hours

• Grab your favorite cake mix
• Follow Directions on box
  • If water is added to the recipe, substitute your favorite FLD cream liqueur for the water.
  • If only milk is added, cut the amount of milk in half and use FLD cream liqueur flavor for the other half.
• Bake traditionally
• Ice with vanilla frosting and garnish with fresh fruit

• Grab one can of your favorite frosting
• Add 2 tbsp. of your favorite FLD cream liqueur and mix (for stronger taste, add more FLD cream liqueur)

• Ingredients
  • 4 one inch thick cut Pork Chops
  • 3 tbsp. Peach Bourbon Dry Rub seasoning
  • 1 oz. peach jelly
  • 2 tbsp. Fordham Lee Bourbon
  • 1/4 tsp. Red Pepper Flakes
  • A few dashes of Hot Sauce
• Cover each side of the pork chops in dry rub seasoning.  Set aside.
• In mixing bowl, mix remaining ingredients.
• Add pork chops to the mixture
• Refrigerate and let marinate over night
• Bake on 350 for 20 minutes
• Move pork chops to grill and grill on each side for 4 minutes, slowly pouring remaining marinade on pork chops
• Ensure internal temperature of pork chops reaches at least 145 degrees