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lillian13I'm almost done with wrapping. I have the MOST HORRIBLE CHRISTMAS PAPER EVER OMG. It's from "Rudolph the Red-Nosed Reindeer", with soft-focus pictures of Santa, Rudolph, the Abominable Snowman, and really big pictures of the Burl Ives Snowman. I totally rock. I mean, this is even worse than the Spider-Man paper from last year, where the blue and green were complimentary enough that when you shook it you got afterimages. *beams* I can hardly wait for the 75% off sales to get next year's paper.
While I'm almost done with wrapping, I still have to make jewelry for my niece, my best friend, my sister-in-law, her sister-in-law, and her nieces. Oh yeah, and her step-mom. ( I do Christmas with them every year.) They get other things. Niece gets this calendar and this shirt, sister-in-law gets a really nice photo of the state capitol dome under a full moon, best friend gets a DVD. (Like the t-shirt? Order through this link and I'll get some credit!)
OK, Recipes
Try this and you will never buy that crappy carton eggnog again. Really.
While I'm almost done with wrapping, I still have to make jewelry for my niece, my best friend, my sister-in-law, her sister-in-law, and her nieces. Oh yeah, and her step-mom. ( I do Christmas with them every year.) They get other things. Niece gets this calendar and this shirt, sister-in-law gets a really nice photo of the state capitol dome under a full moon, best friend gets a DVD. (Like the t-shirt? Order through this link and I'll get some credit!)
OK, Recipes
Try this and you will never buy that crappy carton eggnog again. Really.
Lala's Eggnog (my mom!)
1/2 pint whipping cream 3 eggs at room temperature, separated
6 tablespoons sugar 1/3 cup white rum (optional)
nutmeg for garnish
Note: Your cream will whip up faster and nicer if you chill the cream, bowl, and beaters thoroughly.
Bowl 1 (largest): Whip egg whites to very stiff peaks. As they get past mounding, add 2 tablespoons of sugar very gradually.
Bowl 2 (medium): Whip cream (remember to chill the bowl!), adding 2 tablespoons of sugar towards the end. Whip until mounding but not quite whipped cream.
Bowl 3 (smallest): Whip egg yolks until they are lemon colored, and whip in the last 2 tablespoons of sugar.
Then:
Blend rum into yolks.
Blend yolks into the whipped cream. (Gently!)
Fold the mixture into the egg whites.
Spoon into small glasses or mugs. Sprinkle with nutmeg.
Also good with 1/2 the amount of sugar.
The original recepie says not to double, but I have. Stand mixers make this very easy.
1/2 pint whipping cream 3 eggs at room temperature, separated
6 tablespoons sugar 1/3 cup white rum (optional)
nutmeg for garnish
Note: Your cream will whip up faster and nicer if you chill the cream, bowl, and beaters thoroughly.
Bowl 1 (largest): Whip egg whites to very stiff peaks. As they get past mounding, add 2 tablespoons of sugar very gradually.
Bowl 2 (medium): Whip cream (remember to chill the bowl!), adding 2 tablespoons of sugar towards the end. Whip until mounding but not quite whipped cream.
Bowl 3 (smallest): Whip egg yolks until they are lemon colored, and whip in the last 2 tablespoons of sugar.
Then:
Blend rum into yolks.
Blend yolks into the whipped cream. (Gently!)
Fold the mixture into the egg whites.
Spoon into small glasses or mugs. Sprinkle with nutmeg.
Also good with 1/2 the amount of sugar.
The original recepie says not to double, but I have. Stand mixers make this very easy.
Brazil Nut Cookies
3/4 cup butter or margarine 1-3/4 cup flour
1/4cup evaporated milk or cream 6 tablespoons powdered sugar
1-1/2 teaspoons vanilla 1 cup finely chopped Brazil nuts
pinch of salt 1 cup or so superfine (dessert) sugar
Cream butter, milk, vanilla, and salt. Sift flour and sugar together and work into the butter mixture. Add Brazil nuts. Chill dough thoroughly (about 1 hour). Scoop up small clumps, about 3/4" across, and roll into balls. Arrange 1" apart on non-stick cookie sheets. Bake 20 minutes at 325F. They should be light colored, not brown on top. While warm, shake in a bag of superfine sugar (regular sugar will not stick.) Makes 5 to 6 dozen.
3/4 cup butter or margarine 1-3/4 cup flour
1/4cup evaporated milk or cream 6 tablespoons powdered sugar
1-1/2 teaspoons vanilla 1 cup finely chopped Brazil nuts
pinch of salt 1 cup or so superfine (dessert) sugar
Cream butter, milk, vanilla, and salt. Sift flour and sugar together and work into the butter mixture. Add Brazil nuts. Chill dough thoroughly (about 1 hour). Scoop up small clumps, about 3/4" across, and roll into balls. Arrange 1" apart on non-stick cookie sheets. Bake 20 minutes at 325F. They should be light colored, not brown on top. While warm, shake in a bag of superfine sugar (regular sugar will not stick.) Makes 5 to 6 dozen.
Cheese Straws
1 cup sifted flour 1/2 teaspoon baking powder
1 cup grated sharp cheese 1/2 cup butter or margarine
2 tablespoons cold water 1 tablespoon Worcestershire sauce
Blend all ingredients except water and Worcestershire with a pastry blender (I use a potato masher). Add liquid and mix into a paste. (This will be very stiff.) Force through a cookie press--I use an electric one, with the attachment that makes those thick ribbons. Make into 3-inch straws. Bake at 375F for 8-10 minutes. Makes about 4 dozen.
1 cup sifted flour 1/2 teaspoon baking powder
1 cup grated sharp cheese 1/2 cup butter or margarine
2 tablespoons cold water 1 tablespoon Worcestershire sauce
Blend all ingredients except water and Worcestershire with a pastry blender (I use a potato masher). Add liquid and mix into a paste. (This will be very stiff.) Force through a cookie press--I use an electric one, with the attachment that makes those thick ribbons. Make into 3-inch straws. Bake at 375F for 8-10 minutes. Makes about 4 dozen.
