Recipes Day 3/4/5...
Dec. 21st, 2007 07:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lillian13 OK, here are three party pleasers:
World's Best Cheese Straws
This is something of a Southern thing; the recipe is my mama's, straight from the 1962 St. Nicholas cookbook:
Brazil Nut Cookies
My mama again; from the same cookbook
Amazing Eggnog
Once you try this you'll never drink that abomination in a carton again. This is courtesy of my grandpa Blackie, who when asked by a snooty D.A.R. (Daughters of the American Revolution) lady where "his people" were from, answered "Well, half of 'em come over on the Mayflower, and the other half done met 'em at the dock."
I'm going to pass going to the my boss's holiday party tonight. The food is good but the music is too loud and too many of my co-workers will be there....
World's Best Cheese Straws
This is something of a Southern thing; the recipe is my mama's, straight from the 1962 St. Nicholas cookbook:
1 cup sifted flour
1 cup grated sharp cheese
2 tablespoons cold water
1/2 teaspoon baking powder
1/ 2 cup butter or margarine (oleo)
1 tablespoon Worcestershire sauce
Blend all ingredients except for water and Worcestershire sauce with a pastry blender. Add liquids and mix to a stiff paste. Use the ribbon attachment on your cookie press and make 3-inch ribbons on the baking sheet. Bake 8-10 minutes at 375F.
1 cup grated sharp cheese
2 tablespoons cold water
1/2 teaspoon baking powder
1/ 2 cup butter or margarine (oleo)
1 tablespoon Worcestershire sauce
Blend all ingredients except for water and Worcestershire sauce with a pastry blender. Add liquids and mix to a stiff paste. Use the ribbon attachment on your cookie press and make 3-inch ribbons on the baking sheet. Bake 8-10 minutes at 375F.
Brazil Nut Cookies
My mama again; from the same cookbook
3/4 cup butter or margarine (oleo)
1/4 cup undiluted evaporated milk (or cream)
1 1/2 teaspoons vanilla
1 3/4 cup flour
6 tablespoons powdered sugar
1 cup finely chopped Brazil nuts
pinch of salt
dessert (superfine) sugar (You can put regular sugar in a food processor on high to make this)
Cream together butter, milk, vanilla, and salt. Sift together flour and powdered sugar and work into butter mixture. Add Brazil nuts. Chill dough thoroughly. Pinch or scoop off small chunks (approx. 3/4") and roll into balls. Arrange 1" apart on greased cookie sheets (or use parchment paper). Bake 20 minutes at 325F--they should be light, not brown. Lift from cookie sheets with a spatula, and while still hot, shake in a bag of dessert sugar. Makes 5-6 dozen.
1/4 cup undiluted evaporated milk (or cream)
1 1/2 teaspoons vanilla
1 3/4 cup flour
6 tablespoons powdered sugar
1 cup finely chopped Brazil nuts
pinch of salt
dessert (superfine) sugar (You can put regular sugar in a food processor on high to make this)
Cream together butter, milk, vanilla, and salt. Sift together flour and powdered sugar and work into butter mixture. Add Brazil nuts. Chill dough thoroughly. Pinch or scoop off small chunks (approx. 3/4") and roll into balls. Arrange 1" apart on greased cookie sheets (or use parchment paper). Bake 20 minutes at 325F--they should be light, not brown. Lift from cookie sheets with a spatula, and while still hot, shake in a bag of dessert sugar. Makes 5-6 dozen.
Amazing Eggnog
Once you try this you'll never drink that abomination in a carton again. This is courtesy of my grandpa Blackie, who when asked by a snooty D.A.R. (Daughters of the American Revolution) lady where "his people" were from, answered "Well, half of 'em come over on the Mayflower, and the other half done met 'em at the dock."
1/2 pint whipping cream
3 eggs, room temperature, separated
6 tablespoons sugar (just as good with half the sugar)
1/3 cup white rum (optional)
nutmeg
Use 3 bowls:
Bowl 1 (largest): In a cold bowl, using cold cream and beaters, whip cream, adding 2 tablespoons of sugar gradually towards the end of the whipping process. Whip until very thick, pretty much whipped cream. Rinse beaters.
Bowl 2 (medium): Whip egg whites to very stiff peaks, adding 2 tablespoons of sugar gradually as they start to mound. Rinse beaters.
Bowl 3 (smallest): Whip egg yolks until they are lemon colored, then whip in the last 2 tablespoons of sugar.
Then, on low (blend), blend rum into yolks. Then blend the yolks into the cream--gently! Last, fold the mixture into the egg whites. Spoon into small glasses or mugs, sprinkle with nutmeg. Eat with a spoon!
3 eggs, room temperature, separated
6 tablespoons sugar (just as good with half the sugar)
1/3 cup white rum (optional)
nutmeg
Use 3 bowls:
Bowl 1 (largest): In a cold bowl, using cold cream and beaters, whip cream, adding 2 tablespoons of sugar gradually towards the end of the whipping process. Whip until very thick, pretty much whipped cream. Rinse beaters.
Bowl 2 (medium): Whip egg whites to very stiff peaks, adding 2 tablespoons of sugar gradually as they start to mound. Rinse beaters.
Bowl 3 (smallest): Whip egg yolks until they are lemon colored, then whip in the last 2 tablespoons of sugar.
Then, on low (blend), blend rum into yolks. Then blend the yolks into the cream--gently! Last, fold the mixture into the egg whites. Spoon into small glasses or mugs, sprinkle with nutmeg. Eat with a spoon!
I'm going to pass going to the my boss's holiday party tonight. The food is good but the music is too loud and too many of my co-workers will be there....
