CHRISTMAS 14
EGG NOG
4 eggs, separated
2 cups soymilk
1 cup granulated white sugar
2 tbsp. vanilla extract
2 cups heavy cream
1 tbsp. peppermint oil
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. pumpkin spice
First, take your 4 eggs and put the egg whites into a bowl and the egg yolks into a bowl.
Put a half a cup of white sugar into each egg bowl. Beat each egg bowl slightly.
Add the heavy cream gradually to the egg whites. Keep whipping this mixture. Add vanilla to this egg bowl. Now in one medium sized bowl, combine both of the egg mixtures.
Slowly add the soymilk. Continue stirring while you are adding the milk. Eggnog would not be complete without using some ground nutmeg. This recipe adds it right into the mix and not just as a garnish on top.
This recipe also uses more spices than just traditional nutmeg. Now add ground cinnamon and pumpkin spice to the mixing bowl. Keep whipping the eggnog. Now time for a special addition to ordinary eggnog.
Add one tablespoon of peppermint oil. This gives regular eggnog more of a Christmas flavor.
Chill your eggnog in the refrigerator before serving. After it has chilled, pour the eggnog into a holiday punch bowl. Add a dash of ground nutmeg on top and a dollop of fat free whip cream before serving a glass to one your guests.
FESTIVE EGGNOG PEPPERMINT TWISTS
Servings: 24
3/4 cup butter, at room temperature
3/4 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup prepared dairy eggnog
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
2 1/2 to 3 cups all-purpose flour
1/4 teaspoon red paste food coloring*
1/4 teaspoon green paste food coloring*
1 tube prepared white decorator frosting
*You may use traditional liquid food coloring, but it will require a larger quantity to achieve the same vibrant colors.
Preheat oven to 375. Using an electric mixer, beat butter on high for 30 seconds. Add sugar, baking powder and salt. Beat until well blended. Beat in egg, eggnog, vanilla and peppermint extract. Beat in enough flour to make a stiff dough. You may have to finish beating by hand if you are not using a heavy duty mixer.
Divide dough in half. Color half with red coloring and half with green by mixing in coloring pastes. Cover portions and refrigerate until easy to handle, at least 30 minutes.
Lightly flour a working surface and shape each dough portion into a 12-inch log. Cut each log into 24 portions (each 1/2-inch long). With your palms, roll each portion into a 6-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together, into either a wreath shape or a candy can shape. Repeat with remaining red and green ropes. Place on ungreased cookie sheets about two inches apart. Bake for 8 to 10 minutes. Cool on cookie sheets for one minute. Carefully transfer to wire racks and cool. Using a decorator tip, pipe the tube frosting to form bows on the wreaths and canes.
CRANBERRY EGGNOG
1/2 cup cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground nutmeg
1 quart eggnog
In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.
PEPPERMINT EGGNOG PUNCH
1 qt. peppermint ice cream, softened
1 qt. commercial dairy eggnog
4 (12 oz.) bottle ginger ale, chilled
Peppermint sticks
Combine first 3 ingredients in a punch bowl, stirring until blended. Serve immediately with peppermint sticks.
PEPPERMINT EGGNOG
1/2 gallon peppermint ice cream
2 c. eggnog
Peppermint candy, crushed
Red food coloring
1 1/2 c. club soda
Whipped cream
Sm. peppermint sticks
Mix ice cream, eggnog, club soda, and food coloring in punch bowl. Top with cream and peppermint candy. Peppermint sticks may be used for stirrers.
SCOTTISH CHRISTMAS CAKE
1 lb currants
1 lb sultanas
4 ounces glace' cherries
4 ounces mixed peel
8 ounces ground almonds
8 ounces butter
8 ounces soft brown sugar
5 eggs
3 dessertspoons sherry
1 tablespoon treacle
10 ounces plain flour
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
Cream the butter and sugar. Add the eggs whole, one at
a time, and beat in the treacle. Add the flour sieved with
the spices, then the dried fruits, cherries, peel and
ground almonds; lastly pour in the sherry. Cook in a
pre-heated oven (350°F, for 30 minutes, then turn down the heat to 325°F, and bake for about
another 2 1/2 hours. Line cake tin with double greaseproof paper.
HERBED YORKSHIRE PUDDINGS
These delicious "puddings" are a cross between a popover and a puffy pancake.
3 large eggs
1 cup whole milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
6 tablespoons reserved pan drippings from a Roast Prime Rib or 6 tablespoons olive oil
Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.
Preheat oven to 450°F. Place 16 standard ( 1/3 cup) metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot. Makes about 16.
IRISH POTATO CHRISTMAS CANDY
1 T Mashed potatoes
2 1/4 c Confectioners' sugar
1 12 oz jar peanut butter
Placed mashed potatoes in a mixer bowl. Add confectioners' sugar
one cup at a time, beating well after each addition. Spread into
greased 10 x 15 inch pan. Spread peanut butter over top. Roll as
for a jelly roll. Cut into slices.
CANDY CANE BREAD
2 c Flour
1/4 c Packed brown sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Margarine
1/4 c Chopped nuts
1 Egg, beaten
1/2 c Milk
Powdered Sugar Icing (see below)
Red and Green Decorator Icing (optional)
Grease a cookie sheet and set aside.
Stir together flour, brown sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Add the nuts.
Combine the egg and milk. Stir into the flour mixture just til moistened.
On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend 1 end to form candy cane shape.
Place candy canes several inches apart on cookie sheet. Bake in a 425F oven for 10 minutes or til light brown.
Carefully remove to a wire rack to cool.
Frost with Powdered Sugar Icing.(or Decorator Icing, if using).
ICING;
In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 tb)
Drizzle over cooled candy canes.
SCOTTISH HONEY & WHISKEY CAKE W/BUTTER ICING
6 ounces self-raising flour
6 ounces butter
6 ounces brown sugar (light)
3 eggs (beaten)
4 tablespoons whiskey
1/4 cup orange zest
BUTTER ICING
6 ounces confectioners' sugar
2 ounces butter
2 tablespoons clear honey
1 tablespoon orange juice
1 cup toasted sliced almonds (decoration)
Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.
Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whisky.
Fold in to the mixture and sift in the remaining flour and again fold inches
Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops.
Bake for 20-25 minutes in an oven at 375F until the cake is a light golden color.
Turn onto a wire rack to allow it to cool.
BUTTER ICING
Put the butter, honey and orange juice in a mixing bowl.
Slowly sift in the sugar and work the mixture until well combined.
To prepare the cake, use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.
CHRISTMAS DUNDEE CAKE
hristmas Dundee Cake
Originally a Scottish Christmas cake from Dundee, it is light as well as spongy and not as rich as the traditional Christmas cake.
1 c flour
1 teaspoon(s) baking powder
1 teaspoon(s) mixed spice powder
a pinch of salt
1 c butter softened
1/2 cup sugar
4 eggs whisked
4 tablespoons mixed candied fruit peels finely chopped
4 tablespoons glace cherries sliced
1/2 cup(s) seedless raisins
1/2 cup(s) sultanas
1 cup(s) currants
2 tablespoon(s) ground almonds
1 lemon rind grated
1 small orange rind grated
milk as required
1/2 cup(s) almonds blanched peeled and split
Preheat the oven to 325.
Sift together the first four ingredients into a bowl.
Beat the butter and sugar with an electric beater or a wooden spoon in another bowl till light and fluffy. Gradually add the whisked eggs little at a time beating well after each addition. Mix in the next eight ingredients gently.
Fold in the sifted flour with a large metal spoon gently. Add milk little by little (only if required) to get a batter of soft dropping consistency. Spoon this mixture into a greased and lined (with parchment paper) 8" round cake tin. Smoothen the top and place the blanched almonds in concentric circles lightly without pressing.
Bake in the center of the preheated oven for about 2 1/2 hours (check the cake at regular intervals taking care not to open the oven frequently) or till done when a toothpick inserted in the center of the cake comes out clean. Let cool before turning out the cake from the tin. Store in an airtight container if not to be served immediately.
TIPS:
Mixed spice powder is a mix of cinnamon, clove, nutmeg and allspice powders.
It is a good idea to bake this cake in advance as it tastes best when kept for a few days.
Serve accompanied with: chilled custard
SCOTTISH OAT CAKES
1 1/4 cups sugar
2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups shortening
1/2 teaspoon baking soda
1/2 cup boiling water
2 cups bran flakes
Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Bake in hot oven until golden brown.
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