Spicy Dr Pepper Barbecue Sauce

Ingredients:

• 12 oz Dr. Pepper
• 2 cups ketchup
• 1 cup dark brown sugar
• 1 tablespoon Worcestershire Sauce
• ½ teaspoon liquide smoke
• 1½ teaspoon Redmond's® Real Salt
• 1 teaspoon chili powder
• ½ teaspoon McCormack's® Chipotle Chili Pepper
• ½ teaspoon McCormack's® Peppercorn Medley
• 1 large dollop Gourmet Gardens® Garlic Paste

Directions:

Combine all the ingredients into a sauce pan, whisking thoroughly.  Bring just to a boil and continue to simmer vigorously for

Myrtle's Note:  I swapped out garlic powder to garlic paste, for a bit fresher taste.  I wanted to add a little heat to this to balance all the sweet, so I added the two peppers.  And I upped the salt to that end, too.  This is my first ever barbecue sauce.  I was tickled pink to discover a recipe for Dr Pepper barbecue sauce posted on my Facebook wall by a dear friend.

Yield:  ~28 ounces

Adapted from:  http://www.missinthekitchen.com/dr-pepper-barbecue-sauce/

Dr Pepper Oatmeal Cake

Ingredients:

For the cake:

• 1 1/4 cups Dr Pepper (not diet)
• 1 cup rolled oats (not instant)
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of ground allspice
• Pinch of ground nutmeg
• 1/4 teaspoon kosher salt

For the icing:

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup buttermilk or half and half
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Preheat the oven to 350 degrees.


Directions:

Grease a 9x9 cake pan and set aside.  Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt and set aside.   Pour the Dr Pepper over the oats and let it sit for 10 minutes or until the oats are hydrated.  Beat the eggs and set aside.

Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy.  Add in flour mixture and then Dr Pepper and oatmeal to the creamed butter and eggs and stir until a thick batter is formed.

Pour the cake batter into the pan and bake uncovered for 35-45 minutes, or until an inserted toothpick comes out clean.

Allow the cake to cool.  On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, and salt.  Allow to simmer until it begins to look sticky.  Then pour over cake and put the cake back into the oven under a broiler for approximately 30 seconds so that the icing will become crispy.

Allow cake to cool again before cutting.


Myrtle's Note:  I do not like nuts or coconut in desserts, so I completely left them off of the icing.  In the original recipe, there is the suggestion to use a different icing in that case, but I stuck with the other ingredients.  I went ahead and put the cake back in the oven, per the directions, and the icing turned into something that looks like cinnamon toast.  Nice a crispy.  Except for the one spot that was a bit thick.  However, there recipe calls for putting the icing on a warm cake and I think it would work much better on a cooled cake, because my icing basically soaked into the top and sides of the cake.   Since there was no instruction to let the cake cool before cutting, I tried to cut it as soon as the icing cooled a bit.  The cake was still quite warm and crumbled into a million—albeit tasty—pieces.  Basically, I've changed the recipe to fit my tastes.  If you are a nut sort of person, follow the link to the original one.


Yield: 12-16 servings

Source:  http://www.homesicktexan.com/2012/01/dr-pepper-oatmeal-cake-coconut-topping.html

Spicy Dr Pepper Shredded Pork

Ingredients:

• 1 large red onion
• 1 whole pork sirloin roast 
• Sea salt
• Cracked black pepper
• 1 can (11 Ounce) chipotle peppers in adobo sauce
• 2 cans Dr Pepper
• 2-3 tablespoons dark brown sugar

Preheat oven to 325 degrees.

Directions:

Cut up onion in wedges, separate, and line in the bottom of a dutch oven.  Put the pork roast in the pot fat side down.  Salt and pepper generously.  Turn over and salt and pepper again.

Open the can of chipotle peppers and dump out into a 16 ounce measuring cup.  Pour about a half of can of Dr Pepper into the measuring cup and stir.  Once the Dr Pepper has "cleaned off" the adobo sauce from the peppers, pick out all but two of the plumpest peppers and discard.  [Feel free to keep more of the peppers, but two will be plenty spicy.]  Use a small food processor or a blender to purée the mixture, so as to more evenly distribute the remaining peppers in your pulled pork.

Sprinkle the brown sugar over the onion pieces around the pork.  Pour in the rest of the first Dr Pepper can and then the whole contents of the second Dr Pepper can.  Finally, pour the Dr Pepper chipotle pepper adobo sauce mixture on top of the porto.

Place in the oven and cook for 4 and a half to 5 hours, turning the roast over three times, basting as you do.  Take the pork out and allow to rest for a while, before using two forks to pull apart the meat.


Myrtle's Note:  The original recipe called for pork shoulder roast, but I accidentally got a pork sirloin roast.  The cut I used was extremely lean and tasty.  The original recipe also called for it to be cooked for six hours at 300 degrees, but I needed to compress the cooking time a bit, which is reflected above.  I substituted a red onion for a white one.  I also took out just under half the peppers, after "rinsing" the adobo sauce into the pot with the Dr Pepper.  All my guests agreed the pulled pork was extremely tasty, but very, very, very hot.  So, next time, I will probably leave no more than one or two peppers in the pot.  Finally, the original recipe also suggests serving as tacos, which I did, using Texas Flour Tortillas.


Source:  http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

Double Chocolate Dr Pepper Cake

Ingredients:

Cake

• 1 cup Dr Pepper (real thing, not diet)
• 1/2 cup oil 
• 1 stick butter
• 3 tablespoons cocoa
• 2 cups sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Frosting

• 1 stick butter
• 3 tablespoons cocoa
• 6 tablespoons of cream or milk
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioner's sugar

Preheat the Oven to 350 Degrees.

Directions:

Cake
In a saucepan, mix Dr Pepper, oil, butter and cocoa and bring to a boil. 

In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. 

Add the eggs, buttermilk, soda and vanilla and beat well. 

Pour mixture into a greased and floured 10 x 15 inch baking pan and bake at 350 degrees for 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. 

Myrtle's Note:  I changed the recipe from Coke to Dr Pepper, obviously!  I also had to cook the cake for 33 minutes and it still needed a bit more time.

Source:  https://www.facebook.com/photo.php?fbid=10201010132644054&set=a.2833984097273.2150154.1489298694&type=1&theater