Directions

Whisk milk, cream, whiskey, eggs and spices in a bowl. Grind cookies to make coarse crumbs in a separate bowl. Dip bread in egg mixture and coat generously with cookie crumbs. In a saute pan - brown bread in butter until golden on each side. Store on cookie sheet in warm oven until ready to serve. Serve with warm maple or fruit syrup with fresh fruit if desired.

Directions

In a food processor, finely grind about 4-5 Walker's Stem Ginger Shortbread. Measure 3/4 cup of crumbs and place to the side.

Wash, peel and core an apple. Using a grater, finely shred the apple into a clean kitchen towel/cheese cloth/paper towel. Squeeze and press all the excess moisture out.

Add ground turkey, chopped onion, grated apple, ginger, herbs, salt, stock and shortbread crumbs to the food processor. Pulse until well combined.

Heat a few tablespoons of oil over medium heat while portioning and gently shaping together bite sized balls. Lightly roll/coat balls in a mixture of flour and breadcrumbs (about 1/4 cup flour, 1/4 cup breadcrumbs, adding more flour as needed).

Cook turkey bites 6 - 8 minutes, or until golden brown all over. Remove and drain on paper towels, serve immediately or reheat for about 20 mins in a 350 degree oven. Serve with or without your favorite Asian style dipping sauce.

Directions

Mix together well the ground sirloin, 1/2 of the crushed Walkers Highlander Shortbread Cookies, egg, milk, parsley, garlic powder, salt and pepper.  If the mixture is too "soupy" to form meatballs, add scant amount of crushed shortbread cookies and mix in until dry enough to form.

Form and roll into meatballs approximately 1 inch wide (about 20 total).

Heat a large skillet over medium high heat and add the oil.  Once the oil is hot, carefully add the meatballs one at a time ensuring they do not touch while browning.  Brown for 3-5 minutes until all sides are just golden brown.

Return the meatballs to the skillet and pour in the beef broth. Cover and simmer for 20-25 minutes until the meatballs are just cooked through.

Cook the egg noodles according to package directions.

Mix together the sour cream, corn starch and caraway seeds.  Add the mixture to the skillet and carefully fold it into the broth.

Stir lightly but frequently until the sauce is just heated through and starting to bubble.  Do not allow the sour cream sauce to boil and remove from heat immediately.  Reseason with salt and pepper to taste.

Serve the Walkers Highlander Meatballs and Sour Cream Caraway Sauce over Kluski noodles.  Sprinkle parsley and crushed shortbread cookies over the top as a garnish.

(Servings= 4-6, Prep Time= 15 mins, Cook Time= 40 mins)

Directions

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.