GRANDMA’S SWINGIN’ EGGNOG
Serving Size : 10
Amount Measure Ingredient – Preparation Method
6 Egg yolks 1/2 c Sugar - (white, granulated) 2 c Milk 2 c Light rum 2 c Whipping cream
Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix
well, then chill for at least 3 hours. One hour before serving, whip cream
and stir into chilled mixture. Return to refrigerator for an hour. Serve in
punch cups and dust with nutmeg.
A potent holiday party eggnog drink – Eggnog is a traditional holiday
party drink. This recipe makes a rich and powerful eggnog. Yield: Serves 20.
This stuff is POTENT, even if you reduce the rum by half. Brandy, dark
rum or bourbon may be substituted for the light rum. If you prefer a
nonalcoholic eggnog, leave out the booze altogether. With or without booze, this eggnog is very rich and very good.
: Difficulty: easy.
: Time: 5 minutes preparation, 3 or more hours cooling.
: Precision: approximate measurement OK.
: Copyright © 1986 USENET Community Trust
Candied Holiday Fruitcake
Yield: 12 servings 3 c Chopped pecans 2 c Chopped candied pineapple 3/4 c Chopped candied cherries 1/3 c Chopped candied orange peel
1 3/4 c Plus 3 tb, all-purpose flour
1 c Butter, room temperature
1 c Sugar
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Position rack in lowest third of oven and preheat to 250 deg F.
Grease and flour 12 cup bundt pan or tube cake pan. In large bowl,
mix pecans and fruits with 3 tb flour. In another large bowl, cream
butter with sugar until light and fluffy. Beat in eggs 1 at a time.
Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking
powder and salt. Add dry ingredients to batter; stir until blended.
Mix fruit mixture into batter.
Pout batter into prepared pan. Bake until golden brown and testr
inserted into centre comes out clean, about 2 1/2 hours. Cool in pan
on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2
weeks ahead; wrap in foil and store at room temperature.) Dust with
Posted by Linda Davis
Traditional Decorated Christmas Cookies
Yield: 4-8 servings
3/4 c Butter, unsalted; softened
1/2 c Sugar
1 tb Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour, all purpose; unsifted
1 tb Water; (use 2 if req’d)
3 Egg whites
1 lb Sugar, powdered
2 ts Water; (use 3 if req’d)
Food colors, sprinkles, etc
Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt.
Gradually beat in flour until thoroughly incorporated. Add water, a
few drops at a time, only until dough starts to come away from side
of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2
Preheat oven to 350Ã¸F. Lightly grease 4 cookie sheets. On lightly
floured surface, roll out dough to 1/8" thickness. Cut out various
shapes using cookie cutters or homemade cardboard patterns, or
freehand. Reroll scraps and cut out. Make small holes with wooden
pick if planning to hang cookies. Bake for 12 to 15 minutes or until
beginning to brown around edges. Remove cookies to wire rack to cool
Prepare icing: Beat egg whites in small bowl with electric mixer until
foamy. Slowly beat in the powdered sugar. Continue to beat until
thick and creamy. Add just enough water to get a good spreading
consistency. Tint with food coloring, if you wish. Spread evenly over
cookies. Decorate with glitter, sprinkles, dragees and cinnamon red
hots, if desired.