Charleston Omelet Bar Recipes

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CHARLESTON STORMY



Charleston Stormy image

Provided by Kardea Brown

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 cup dark rum, such as Gosling's
1/2 cup sweet tea
1 teaspoon grated ginger
Zest and juice of 1 lime
Four 12-ounce bottles ginger beer, chilled

Steps:

  • Add the rum, tea, ginger and lime zest and juice to a bottle with a lid and shake to combine. Pour a little of the ginger beer out of each bottle (or drink it), then pour some of the rum mixture into each. Stir with a straw. Drink it while it's cold.

CHARLESTON MILK SHAKE



Charleston Milk Shake image

Provided by Kardea Brown

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 3

4 to 6 large scoops French vanilla ice cream (about 1 1/2 cups)
1/2 cup half-and-half
Assorted toppings such as whipped cream, maraschino cherries, brownie bits, crumbled sandwich cookies, chopped honey-roasted peanuts, chocolate syrup and sprinkles, for serving

Steps:

  • Blend the ice cream and half-and-half in a blender. Pour into glasses and top with assorted toppings!

CHARLESTON CHEWIES



Charleston Chewies image

Provided by Kardea Brown

Categories     dessert

Time 1h40m

Yield 16 squares

Number Of Ingredients 9

4 tablespoons unsalted butter, plus additional softened butter for the baking dish
1 cup packed light brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup chopped pecans
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
  • Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
  • Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

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