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With its strong association to the holidays, homemade eggnog was a holiday tradition growing up. I always had a strong affinity for the wintery drink despite it being quite an acquired taste. Despite the hefty price tag at the store, this festive drink is fairly easy to make. Eggnog is best made the night before or early in the morning to give it enough time to chill.

Ingredients:

  • 12 large eggs, separated
  • 1 ½ c. sugar
  • 6 c. whole milk
  • 2 c. heavy cream
  • 1 Tbps. vanilla extract
  • 2 tsp. ground nutmeg
  • 2 c. bourbon or 1½ c. bourbon & ½ c. rum (optional)

Directions:

Separate yolks and whites.

Separate yolks and whites.

Separate eggs. Set aside egg whites.

Mix yolks and sugar until pale yellow.

Mix yolks and sugar until pale yellow.

In a bowl large, whisk together egg yolks and granulated sugar until thick and pale yellow. Set aside.

Add milk, cream, vanilla to pot.

Add milk, cream, vanilla to pot.

Combine milk, heavy cream and vanilla in a large pot. Slowly heat over medium heat until hot and just about to simmer.

Stir quickly to temper the mixture.

Stir quickly to temper the mixture.

Slowly pour the hot milk mixture into egg yolk mixture. Stir continuously to temper.*

The mixture will lose the white foam when it begins to thicken, then will coat a metal spoon when done.

The mixture will lose the white foam when it begins to thicken, then will coat a metal spoon when done.

Pour mixture back into pot. Heat over medium heat, stirring constantly—about 18-20 minutes. Mixture will thicken and coat a metal spoon. Do not allow mixture to boil or it will curdle.

Mix in nutmeg.

Mix in nutmeg.

Remove from heat. Stir in nutmeg. Cover and chill for 8 hours. Sticking the mixture in a freezer will speed along the process, but must be stirred frequently.

Beat until stiff peaks form.

Beat until stiff peaks form.

Once mixture is chilled, beat egg whites until stiff peaks form. Fold egg whites into mixture. If desired, stir in bourbon/rum.

Before serving, sprinkle top with nutmeg.

Tips:

  • *Tempering the milk and egg yolk mixture prevents the eggs from cooking in the hot milk.
  • Did the egg and milk mixture begin curdling? Try vigorously whisking the mixture until smooth again.
  • When beating egg whites, make sure they’re room temperature and add ¼ tsp. salt or cream of tartar to stabilize whites.
  • If not adding the alcohol, eggnog may seem thick, but usually deflates with time. Because of this, I prefer to make mine the night before as I feel it always tastes better the following day.
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Looking for last minute holiday cookie ideas? This year, I chose a mix of traditional Christmas cookies along with the always popular Chocolate Chip Cookie. As usual, I have made some changes to the recipes, listing my suggestions below.

LEBKUCHEN (The Spice Cookbook yr 1964)

This traditional German Christmas cookie will keep for at least three months if kept in an airtight container. The flavor will improve with age and is best served 3-4 days after baking.

LebkuchenIngredients:

  • ¾ c. honey
  • ¾ c. sugar
  • 1 large egg
  • 1 tsp. lemon zest
  • 1 Tbps. milk
  • 2 ¾ c. sifted all-purpose flour
  • ½ tsp. salt
  • ½ tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • ½ c. chopped citron
  • ½ c. chopped blanched almonds
  • Confectioners’ Sugar and Water Glaze*

Heat honey to boiling point (DO NOT BOIL) in a saucepan large enough for mixing dough. Stir in sugar. Beat in egg. Blend in lemon zest and milk.

Sift together flour, salt, cloves, cinnamon and allspice. Gradually stir into the honey-sugar mixture. Add citron and almonds. Chill dough overnight

Spread in 2 lightly greased and lightly floured 9”x9”x2” pans. Bake in a preheated oven (400F) 15 minutes or until done. While cookies are hot; quickly brush tops with Confectioners’ Sugar and Water Glaze. Cool in pans. Cut each square into 32 bars. Store airtight.

Yield: 64 bars

*Confectioners’ Sugar and Water Glaze

  • 4 tsp. water
  • 1 c. sifted confectioners’ sugar

Stir water into confectioners’ sugar. Mix well.

Yield: Glaze for a 9-inch square cake

Tip:

  • Try adding lemon zest to the glaze mixture for a little extra kick in flavor.
  • Also try rolling dough into 1-inch balls and bake for 7-10 minutes. While hot, lightly brush cookies with Confectioners’ Sugar and Water Glaze.

MEXICAN WEDDING CAKES (Betty Crocker’s Cookbook)

What cookie isn’t known by more names?

Mexican Wedding CakesIngredients:

  • 1 c. butter, softened
  • ½ c. powdered sugar
  • 1 tsp. vanilla
  • 2 ¼ c. all-purpose flour
  • ¼ tsp. salt
  • ¾ c. finely chopped nuts
  • Powdered sugar

Heat oven to 400F. Mix butter, ½ c. powdered sugar, and vanilla. Mix in flour, salt and nuts until dough holds together.

Shape into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Bake until set, but not brown, 10-12 minutes.

Roll in powdered sugar while warm. Cool. Roll in powdered sugar again.

Yield: approximately 4 dozen cookies

Tip:

  • This dough can become very soft, so chill in the fridge for a few hours before rolling.

ROSETTES (Swedish Food)

A well-loved traditional Swedish fried cookie.

Ingredients:

  • 2 eggs
  • 1 egg yolk
  • 1/3 c. sugar
  • 1 c. flour
  • 2/3 c. heavy cream

To fry:

Deep fat or oil

Beat eggs, egg yolk, and cream together. Add flour and sugar. Stir until well blended. Let stand 2 hours.

Put rosette iron in cold fat to cover. Heat fat to 375F, remove iron, drain on absorbent paper and dip I nto well stirred batter. Hold coated iron over hot fat for a moment before dipping in. Cook until golden brown. Remove, slip rosette carefully from iron and drain on absorbent paper. Heat iron again and repeat. Sprinkle rosettes with sugar.

CHOCOLATE CHIP COOKIES (Betty Crocker’s Cookbook)

A simple cookie that is sure to please everyone!

Chocolate Chip CookiesIngredients:

  • ½ c. sugar
  • ½ c. packed brown sugar
  • 1/3 c. butter, softened
  • 1/3 c. shortening or oil
  • 1 egg
  • 1 tsp. vanilla
  • 1 ½ c. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 package (6 ounces) semisweet chocolate chips
  • ½ c. chopped nuts (optional)

Heat oven to 375F. Mix sugars, butter, shortening (or oil), egg and vanilla. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool slightly before removing from cookie sheet.

Yield: approximately 3 ½ dozen cookies

Tips:

  • Add a little cinnamon for the perfect little something’ to kick up the flavor.
  • Short on time? Make a sheet cookie by doubling all ingredients and press dough into a foil-lined jelly roll pan. Bake at 350F for 20-25 minutes.

Interested in learning how to make Old-fashioned Fudge to add to your arsenal of Christmas baked goods? Check out How to Make Old-fashioned Fudge and Fix Mistakes for simple, step-by-step instructions.

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Old-fashioned FudgeOld-fashioned fudge (without marshmallows!) has a reputation for being finicky and tough. It will quickly tire arms out—my mom even has stories of sharing the efforts of fudge making with her siblings. Making fudge has been a bane in my baking existence for several years. I couldn’t get it to set no matter how cautious I was with measurements and temperature. Through my search for a good recipe, I have found one that has yet to fail me with resolutions to prevent and fix common mistakes.

I have had no problems with the following recipe. The fudge has always turned out completely smooth. I use a hand mixer with no ill effects and it does not get grainy if I overbeat. I was even able to fix it when I didn’t cook it enough due to a candy thermometer that wasn’t calibrated correctly (Correct calibration is essential). Testing for soft ball* stage does work as I have successfully made it this way as well. The most important thing is making sure to watch the fudge and the temperatures throughout the entire cooking process.

Ingredients (Recipe from – Better Homes & Garden: The New Cook Book yr.1965):

  • 2 c. sugar
  • ¾ c. milk
  • 2 1-ounce squares of unsweetened chocolate
  • Dash of salt
  • 1 tsp. corn syrup**
  • 2 Tbps. butter
  • 1 tsp. vanilla
  • ½ c. chopped nuts (optional)***

Getting Started

Butter the sides of a heavy saucepan—this will prevent the sugar from sticking and crystalizing.Old-fashioned Fudge

Combine sugar, milk, unsweetened chocolate, salt and corn syrup.Old-fashioned Fudge

Cook over a medium heat, stirring constantly until sugar dissolves and mixture is boiling.

Lower temperature to a simmer and do not stir unless necessary. Cook until it reaches 234F or soft ball stage***.Old-fashioned Fudge

Immediately remove from heat and cool in cold water (no ice) until it reaches 110F. While cooling, add butter on top of mixture—do not stir.

Once cool, add vanilla.Old-fashioned Fudge

Beat fudge—this will get tiring, so either find a few extra, willing arms; however, I always cheat and use a hand mixer. Once the fudge thickens and loses its gloss, pour into a buttered pan.

***Optionally, stir in nuts at the end of the beating time.Old-fashioned Fudge

Fixing Mistakes

  • Too thick: If fudge became too thick during beating (Oops! The hand mixer can be overzealous), knead with hands until it softens then press into buttered pan or roll and slice. Optionally, cut cute shapes with cookie cutters!
  • Too soft: If it doesn’t set, it was either poured too soon (Tired arms! Give me a break!) or wasn’t cooked enough. Fix by mixing in ¼ c. milk and recooking to 234F or soft ball stage. Cool to 110F. Beat until it loses gloss.Testing for soft ball stage

*Testing for Soft Ball Stage

Test for soft ball stage (234F-238F) by dropping mixture into a bowl of cold water (no ice). If ready, mixture will hold shape and can be formed into a soft ball between your fingers.

**Substitute Corn Syrup

If you do not have corn syrup, you may make a substitute sugar syrup by combining:

  • 2 c. sugar
  • 3/4 c. water
  • 1/4 tsp. cream of tartar
  • 1 pinch salt

Heat until boiling. Lower heat to a simmer and put lid on for 3 minutes to soften any sugar crystals. Cook until it arrives at 234F, or soft ball stage. Syrup will keep for approximately two months. I have tried this and it does work—I never have corn syrup around.

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