This one isn’t for kids but it makes a happy holiday!
This one is very fluffy and is like drinking a cloud.
Adult Egg Nog
12 eggs, separated*
1 1/2 cups superfine sugar (domino makes a superfine sugar in a small box)
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
nutmeg , for sprinkling
In a very large bowl, beat egg yolks until thick and pale yellow.
Gradually add sugar to yolks. Using a wisk beat in milk and 1 quart cream.
Add bourbon, rum, and cognac, stirring constantly so you don’t get those separation lumps.
Just before serving, beat egg whites until stiff. Fold into the above mixture.
Whip 1/2 quart of heavy cream until stiff and fold into the mix.
Sprinkle the top with nutmeg.
*I trust my chickens are clean and disease free and I am not worried about raw eggs. Besides with that much alcohol there isn’t a bacteria that can survive in it. Cheers!
Non-Alcoholic Egg Nog
12 eggs, separated
1 1/2 cup granulated sugar
4 cups very cold heavy cream
4 cups very cold whole milk
1 tablespoon vanilla
1/4 – 1/2 teaspoon grated nutmeg
nutmeg for sprinkling
In large bowl beat the egg whites until stiff. Fold in half of the sugar. Careful not to break the whites.
In an another larger bowl beat yolks until creamy. Fold in half of the sugar.
Fold egg whites into beaten yolks.
Carefully stir in the cream, milk and nutmeg.
Sprinkle with nutmeg.
I am reposting this recipe from a few years ago. It bears repeating! This is a great recipe for holiday nibbles for the family or giving as a gift in a cute cello bag or decorative container. Your friends won’t believe you when you tell them the ingredients.
When I was growing up one thing for sure you would find as a staple in my momma’s kitchen was saltine crackers. I don’t much remember having crackers often from my grandma’s kitchen but with my momma they were a staple item.
I think it was because when we left my grandparent’s home when Momma remarried we shifted from one lifestyle into another. Similar class of living but different in the case of how poor people lived in South Carolina in a mill town and how they lived in Georgia coming off a very rural farm setting. Some things were the same and some things were different.
For instance, while there was always fish of some type during the warm months the fish came after big planned trips by my grandparents to the Santee River, complete with boat, night lights, trot lines and lots of bait. When we moved to Georgia fishing was an all year long event since my new stepfather had his own 18 acre pond. We fished any time we wanted and there was any number of type of fish on the table for the weekend. The special trips was when my stepfather would go deep sea fishing and come back with salt water fish and shrimp. Which brings us back full circle as my Momma would boil up a huge pot of shrimp and we would spend our supper around the table peeling shrimp and eating them with saltines and a salad. (I know for a fact one of the reasons I have been fighting weight issues all my life is because of my southern upbringing and all my happy memories center around food.)
Every hunter I knew back then (and mostly likely those still hunting today) had a stash behind the truck seat during hunting season consisting of a bag with cans of potted meat, vienna sausages, sardines and a couple sleeves of saltine crackers. When you’re in the woods, out in the middle of nowhere, you need sustenance and the perfect form of protein and carbs for hunting men is crackers and canned meat -or so I was taught to believe as a kid.
I grew up with saltines. My kids are growing up with saltines. Tomato soup is fine with saltine crackers when you suffer from a weak stomach. A little peanut butter and a few saltine crackers turns a snack into a feast. Cheese and crackers is another fine snack that with the right cheese and a little fruit elevates itself to a meal.
So you see I have a very long relationship with saltines. Now, here’s the tricky part. All saltines are not equal. Nope. Premium charges a premium for their rectangular box of four sleeves of crackers. Mighty fine crackers, too. Sunshine Bakery and Murray Biscuit company have a right fine offering as well. Some of the no name brand crackers just can’t hold up under the pressure and their crackers often end up a crumbled sleeve without a hope in the world of seeing a spoonful of peanut butter and definitely not a cocktail dipped shrimp or a hot sauce soaked oyster. Don’t scrimp. Buy a nice brand of cracker and enjoy all the saltine cracker has to offer.
It has a lot to offer beyond being the ‘bread’ of a poor man’s snack or meal.
Saltine crackers are also the platform on which to build very good candies. I love the combination of sweet and salty. How can you go wrong with a very basic staple? You can’t. Trust me. I know these things. Stock your pantry with a couple box of saltine crackers. You’ll be glad you did. Especially when you want something a little sweet and salty and you know it is too late and too far to seek out anything in a store. As if!! Daddy wasn’t the type that believed in “running a car up and down the roads wasting gas and putting on mileage.” I can hear his voice as I type those words. Scary even to this day.
So, you want something sweet and salty and the cupboards are bare. Oh, no! What will we do? It is too late to go out. It is too far to drive to the grocery store. Wait! You have saltines in your pantry! Oh, look, there is brown sugar, too and a bag of chocolate chips left over from the cookie baking a while back! And there is butter in the fridge! The day is saved!
This is country kids toffee.
Preheat your oven to 400 degrees F.
Take one sleeve of saltine crackers (35 – 40 crackers) and lay them out in a baking sheet.
Melt one stick of butter and 1/2 cup of brown sugar. Over medium heat bring it to a boil and boil for three minutes without stirring it. This is your sugar candy base.
Remove from the heat. Drizzle the butter and sugar mix over the crackers. Careful not to burn yourself. Boiling fat and sugar will blister your fingers. It’s okay if the candy spills over. The crackers will absorb most of it. If you use a silpat it will peel right up when it hardens.
Slide the baking pan into the oven and bake for 7 minutes.
Remove from the oven and sprinkle the chocolate chips over the hot bed of crackers. After about 5 minutes the chips should be melted and you can spread them evenly over the cracker base.
I used what I had on hand – 1/2 bag of mini chocolates and 1/2 a bag of Ghirardelli dark chocolate chips. Go slow and spread them with a butter knife. You might think the saltines would tear and squish but don’t worry the buttery sugar mix has made them hard like toffee.
Let the pan cool or put it into the refrigerator until the candy is cold and set. To serve break it into pieces like toffee.
Once the chips are melted and you have spread them you can use a piping bag and melt white chips and drizzle a stream over the chocolate to dress it up in a fancier ‘gourmet’ look if you want. You can also add chopped nuts under the chocolate layer. We are talking serious decadence now. People won’t believe you when you tell them it is nothing more than saltine crackers, butter and chocolate. They will think you have a secret and you aren’t sharing it.
I have had this recipe for years and have one made it only a few times. It is delicious and easy. I have no excuse for not making it more often when the raspberries are ripe and in season but it just seems like when the berries are coming in there is so much canning to do some things get pushed to the side for later.
I have plenty of fresh raspberries from California this morning. Costco was offering for $2.99 a pint and I could not pass them up. I like them mixed with cranberries so I grabbed a couple extra. Also, raspberries are my husbands kryptonite. He loves them above all over berries and fruit. It is a delightful way to kick off our holiday season.
Every day this month up until Christmas I will be sharing a recipe or craft for my “Most Wonderful Time of the Year” countdown to Christmas.
Preheat the oven to 350.
2 1/4 cups flour
3/4 cup sugar
1 and 1/2 sticks real butter (Do not use margarine.)
Either by hand with two forks or pastry dough cutter or in a food processor pulse the ingredients until it forms a crumbly type texture. Reserve 1 cup to be used later as your crumb topping. To the remainder of the mixture add:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream or thick greek yogurt
Mix well and it will form a sticky dough. Press into the bottom of a 9 x 13 well greased baking dish.
Next mix together:
8 ounces softened cream cheese
1/4 cup sugar
and a dash of vanilla
Spread this cream cheese mixture evenly over the top of the dough.
Next I use homemade raspberry jam or a mix of berry jams and dot it all over the top in little 1/4 teaspoon portions and then I liberally drop fresh raspberries dusted with 2 tablespoons of sugar over the top for added deliciousness.
Now sprinkle the reserved crumbs from the first step over the top.
Bake in the 350 degree oven for 45 – 50 minutes. A toothpick insert won’t come out completely clean but you will be able to tell when the center is done and not just half baked. I guess due to the moisture content of the berries at different times of the year it may take longer to bake. I have even had to crank the heat 375 before to get the cake finished and set.
While the cake is cooling you can sprinkle it with a bit of sanding sugar for a frosty Christmas morning shimmering dish.
Oh, so good, with a great cup of coffee or a icy cold glass of milk.