HOLIDAY VEGETABLE STUFFING
2 tbsp. butter OR margarine
2 cups sliced mushrooms
2 medium carrots, chopped
1 medium onion, chopped
1 3/4 cups Swanson® Vegetable Broth
1 can (8 oz.) sliced water chestnuts, drained
2 cups coarsely chopped fresh spinach leaves
4 cups Pepperidge Farm® Herb Seasoned Stuffing
HEAT butter in saucepot. Add mushrooms, carrots and onion and cook until tender.
ADD broth, chestnuts and spinach. Heat to a boil. Stir in stuffing. Mix lightly.
BANANA EGGNOG BREAD PUDDING W/RUM SAUCE
1 loaf day old challah bread cut into cubes
2 ripe bananas, sliced
3 1/2 cups eggnog
4 eggs
1/4 cup sugar
1 tsp nutmeg
FOR SAUCE
1 cup firmly packed brown sugar
1/2 cup whipping cream
1/4 cup dark corn syrup
2 tbl butter
5 tbsp rum
4 tbsp of raisins
Heat oven to 350F. Butter 13 x 9-inch baking dish.
Place half of bread cubes in buttered baking dish. Top with banana slices and remaining bread cubes. In large bowl, combine eggnog, eggs, sugar, and nutmeg; blend well. Pour over bread cubes.
Bake at 350F for 40 to 50.
Sauce
Soak raisins in the rum.
Meanwhile, in small saucepan, combine all sauce ingredients except rum. Simmer over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat to low; simmer 5 minutes, stirring constantly. Stir in rum and raisins. Drizzle sauce over pudding.
Comments:
This is a comforting dessert with leftover egg nog and an extra loaf of bread. If you don't have challah on hand, any good quality stale white bread will do.
CHOCOLATE EGGNOG
8 eggs
3 cups chocolate milk
2 cups milk
1 cup cream
1 cup Kahlua liqueur (or delicious, freshly brewed strong coffee)
1 cup dark rum
1/2 cup brown sugar
3/4 teaspoon cinnamon,
3/4 teaspoon nutmeg,
pinch cinnamon, ground (as garnish)
pinch chocolate, grated (as garnish)
In a large saucepan over a medium heat, pour the milk and chocolate milk.
Heat the milks, but DO NOT BOIL.
In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.
When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar.
Whisk well.
Pour all of the egg, sugar & milk mixture back into the large saucepan.
Reduce heat to low.
Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream.
Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon.
Remember not to ever allow the mixture to boil.
Remove the eggnog from the low heat.
Stir in the dark rum, ground cinnamon and ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
To serve,
ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.
HOT EGGNOG
1 quart milk
4 egg yolks
1/3 cup sugar
1/4 tsp. salt
4 egg whites
1/4 cup sugar
1/2 cup bourbon or rum
grated nutmeg
Heat milk just until small bubbles form without boiling.
Beat egg yolks with sugar until light and fluffy. Add salt and hot milk and mix well. Place over low heat or hot water and cook, while stirring, until mixture thickens (excess heat and long cooking will cause it to curdle). Beat egg whites until stiff, gradually adding the 1/4 cup sugar. Fold whites into hot milk mixture. Stir in bourbon or rum. Serve hot with a dash of nutmeg
EGGLESS EGGNOG
8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg
In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well. Chill.
NON-ALCOHOLIC EGGNOG
12 eggs
1 1/2 cups sugar
1 quart cream
to taste vanilla
dash of nutmeg
Separate eggs at room temp. Beat yolks till creamed with about half of sugar, whites till peaked then add other half of sugar. Beat cream till stiff. Then fold all together. Add vanilla to taste - but remember that a little bit of vanilla goes a long way.
Place into containers keep in refrigerator for at least one day. Shake before serving.
EXQUISITE EGGNOG
4 eggs, separated (use only Grade AA)
1 can sweetened condensed milk
1/4 tsp. salt
1 tsp. vanilla extract
4 C. (1 quart) homogenized milk
1 C. bourbon or brandy, optional
Nutmeg
In large mixer bowl, beat egg yolks until thick and light. Gradually beat in sweetened condensed milk, salt, vanilla, and milk. In small bowl, beat egg whites to soft peaks; gently fold into sweetened condensed milk mixture. If desired, stir in bourbon or brandy. Chill. Pour into chilled punch bowl or serving cups. Garnish with nutmeg. Refrigerate any leftovers.
EGGNOG~2
1 7-oz. jar marshmallow creme
1 C. milk (or softened ice cream)
6 eggs - one at a time, and beating well after each addition.
1/4 C. rum (or 1 tsp. rum extract)
1 8-oz. container Cool Whip
nutmeg (optional)
Blend the marshmallow creme and ice cream or milk together. Beat in eggs one at a time, beating well after each addition. Stir in rum then fold in the Cool Whip. Before serving, sprinkle with nutmeg
STEAMED CARROT PUDDING
1/2 cup shortening or suet
1 cup sugar
1 egg, slightly beaten
1 1/2 cup grated carrots
1 cup grated potatoes
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon each nutmeg, cinnamon and cloves
1 cup raisins
1/2 to 1 cup nuts, I use walnuts
Cream the shortening and sugar, add egg. Add remaining ingredients and mix well. I always sift the dry ingredients together before adding. Steam according to your directions.
JELL-O MAGIC MOUSSE
3 cups boiling water
1 pkg. (8 serving size) JELL-O Brand Gelatin, any red flavor
1 (16 ounce) container COOL WHIP Whipped Topping, thawed, divided
Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Reserve 1 cup of the whipped topping; refrigerate. Add remaining whipped topping to gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will be thin.)
Pour into 6-cup glass bowl sprayed with cooking spray.
Refrigerate at least 8 hours or overnight. Top with the reserved whipped topping just before serving. Store any leftovers in refrigerator.
Garnish with chocolate-dipped maraschino cherries & a drizzle of melted chocolate
Substitute
Prepare as directed, using JELL-O Brand Lime Flavor Gelatin.
SWEET POTATO & ZUCCHINI LATKES
1 large egg
1 large egg white
1 medium zucchini (about 8 oz)
1 medium sweet potato (about 12 oz), peeled
1/4 cup finely chopped onion
salt and coarsely ground black pepper
3 tbsp canola oil
unsweetened applesauce
Preheat oven to 250°F. In medium bowl, lightly beat egg and egg white; set aside. Cut zucchini lenghtwise in half and remove seeds. Coarsely grat zucchini and sweet patato; transfer to bowl with egg mixture. Stir in onion, 1/4 tsp salt, and 1/8 tsp pepper until combined.
In nonstock 12 inch skillet, heat 1 tbsp oil over medium heat until hot. Add zucchini mixture by heaping tbsp to skillet, gently flattening each with back of spoon. Cook 2 minutes or until edges are golden; flip and cook 2 to 3 minutes longer or until bottoms are golden. Drain on paper towels. Keep latkes warm in oven.
Repeat with remaining 2 tbsp oil and remaining zucchini mixture. Serve latkes hot with applesauce on side.
