June 29th, 2006 by alice
Tags: Eggnog, Fashioned, Homemade, Old
INGREDIENTS
- 12largeeggs, separated or egg substitute
- 2cupssugar
- 1cupbourbonor blended whiskey
- 1/2cupbrandy
- 2pintsheavy cream
- freshly gratednutmeg
DIRECTIONS
- Beat the egg yolks with the sugar until pale yellow.
- Add the bourbon (or whiskey) and the brandy and blend well.
- Chill in the fridge for several hours.
- Beat the egg whites until soft peaks form and set aside.
- In a separate bowl, whip the heavy cream until slightly thickened.
- Fold the cream into the chilled yolk mixture.
- Fold in the egg whites and chill again.
- Serve with a sprinkling of grated nutmeg.
- Makes 20 servings.
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June 29th, 2006 by alice
Tags: Cookies, Road, Rocky
INGREDIENTS
- 2cupssemi-sweet chocolate chips
- 1cupcreamy peanut butter
- 4cupsminiature marshmallows
DIRECTIONS
- Grease a 9×9 pan.
- Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted.
- Remove from heat and stir in marshmallows.
- Pour into pan and cool (can be done in the refrigerator), cut and enjoy!
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June 29th, 2006 by alice
Tags: Cocoa, Peppermint
INGREDIENTS
- 3peppermint stick candy(4 1/2″)
- 1cupconfectioners’ sugar
- 1cupnon-dairy powdered coffee creamer
- 3/4cupunsweetened cocoa
- licor 43vanilla liqueur (optional)
- whipped cream
DIRECTIONS
- Place peppermint crushed sticks in a food processor till fine powder.
- Add with sugar, creamer and cocoa.
- Pulse till mixed.
- Add 1/4 cup mix to 3/4 cup boiling water for each serving.
- If you like serve with a shot of 43 and top with whipped cream.
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June 29th, 2006 by alice
Tags: Broccoli, Timbales
INGREDIENTS
- 1lbfresh broccoli florets
- 2shallots, minced
- 2tablespoonsbutter
- 1/2cupheavy whipping cream
- 1 1/2teaspoonssalt
- 1/4teaspoonwhite pepper
- 2tablespoons fresh squeezedlemon juice
- 1/4 shreddedparmesan cheeseor asiago cheese
- 6eggs
DIRECTIONS
- Preheat oven to 325*.
- In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
- Return to a boil, until tender, 3-5 minutes.
- Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
- Reserve 8 small florets for garnish.
- In small skillet, melt butter over medium heat.
- Saute shallots until transparent, around 5 minutes, cool slightly.
- In food processor bowl, puree broccoli and shallot and butter mixture.
- Add remaining ingredients and process until smooth and creamy.
- Can refrigerate this mixture until you are ready to bake.
- Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
- Divide pureed mixture evenly among ramekins.
- Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
- Cover loosely with foil.
- Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
- To serve, run knife around edge of cups, invert on dinner plate.
- Garnish each with a cooked broccoli floret.
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June 29th, 2006 by alice
Tags: Frito, Fruckies, Funky
INGREDIENTS
- 10 1/2ouncescorn chips
- 1cupwhite sugar
- 1cuplight corn syrup
- 1cupcreamy peanut butter
- 11 (1 5/8 ounce)milk chocolate candy bars
DIRECTIONS
- In a greased 10×15 pan, place the corn chips.
- In a saucepan, bring the sugar and corn syrup to a boil over medium heat.
- Remove from heat and stir in the peanut butter until smooth.
- Pour this over the chips and smooth it out level.
- Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
- Allow to cool and then break into pieces.
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