Recipe: 36 Assorted Recipes

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TALK TKL Kitchen Chat Room Recipes - 12-15-97
Our Holiday Kitchens

Spiced Nuts
Peppered Pecans
Macaroons
Quick Chocolate Macaroons
Date Nut Rocks
Old Canadian Butter Tarts
English Butter Tarts
Amaretto Cheesecake
Microwave Peanut Butter Fudge
Pork Loin Meat Empanadas
Ribbon Candy
Snapple Iced Teas
...Lemon
...Diet Lemon
...Orange
...Strawberry
...Cranberry
Cinnamon Citrus
Hot Candy Cane
Velma's Punch
Chocolate Mint
Texas "Tea"
Crockpot Hot Cocoa for a Group
Crockpot Tropical Tea Warmer
Fiesta Hot Chocolate
Della Robbia Ice Ring
Hot Chocolate Float
Glogg
M & M Christmas Ornaments
Mandarin Cherry Eggnog Ring
New Wave Eggnog
Christmas Eggnog
Grandma's Swingin' Eggnog
Advocaat (Dutch Eggnog)
Peanut Butter Play Dough
Chocolate Frosted Peanut Butter FudgeBetsy at TKL (07:02:11 am) :
From: pattee@spot.Colorado.EDU (Donna Pattee)
Newsgroups: rec.food.cooking

The spiced nuts I have made for the past couple of years have been a big
hit. I started out with a recipe but branched out and started experimenting.
The basics are:

3/4 to 1 lb. of nuts (any kind, unsalted)
1 or 2 egg whites
1 to 2 teaspoons of spices
sugar if "sweet" spices are used (e.g. cinnamon, nutmeg, cloves, etc)

Preheat oven to 350 degrees F. Beat egg white to a froth and add nuts to
coat well. Sprinkle spices on and mix well. Spread on a large oiled or
sprayed jellyroll pan and put in oven. After 7-10 min, stir nuts well and
return to oven. Repeat baking and stirring 3-4 times until nuts smell
toasted and taste done (approx. 30 min.). Cool and package in decorative
glass jars.

I've tried almonds with a mix of cinnamon, nutmeg and cloves with about
1/2 cup of sugar and that was quite good. Also cashews with chili powder
and cumin and hot pepper flakes and oregano - no sugar - and that was
really good. The one I'm going to try this year is a different procedure
that I got here. Don't remember who posted it:

Peppered Pecans (adapted from China Moon Cookbook)

1 1/2 cups plump, fresh pecan nuts
2 tablespoons freshly ground black pepper
1/2 (or less) teaspoon finely ground red chilli pepper
1 tablespoon kosher or sea salt
1/4 cup sugar (preferably raw cane sugar)

Crush the salt finely with a pestle & mortar if available.

Mix the pepper, chilli, salt and sugar together.

Heat a large, very heavy skillet to the point where a drop of
water evaporates on contact.

Toss the pecans on the hot skillet for about a minute to bring
their oil to the surface.

Sprinkle half of the spice mixture over the nuts. Shake the
skillet vigorously for a minute or two, until the sugar begins
to caramelize.

Use chopsticks or a wooden spatual to toss the nuts in the
melting sugar/spices, coating as evenly as possible.

Repeat with remaining sugar/spices.

When all the spices are sticking to the nuts, spread them on
a cookie sheet. Work quickly to separate any nuts that stick
together, they become hard and brittle when they cool.

After cooling, the nuts can be stored for weeks in an impec-
cably clean glass jar with a tightfitting lid.
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Betsy at TKL (10:26:31 am) :
I just looked up these recipes for someone and thought you all might enjoy
them too. They would probably be good made with the new flavored condensed
milks too! - Betsy

MACAROONS

2 2/3 c. coconut
2/3 c. sweetened condensed milk
1 tsp. vanilla

Combine coconut, milk and vanilla; mix well. Drop from teaspoon about 1 inch
apart, onto well greased baking sheets. Bake at 350 degrees for 8 to 10
minutes or until lightly browned. Remove at once from sheets. Makes about
30.

QUICK CHOCOLATE MACAROONS

1 sq. Baker's unsweetened chocolate
1 1/3 c. Baker's angel flake coconut
1/3 c. sweetened condensed milk
1/2 tsp. vanilla

Heat oven to 350 degrees. Melt chocolate in large microwaveable bowl on high
for 1-2 minutes or until almost melted, stirring after each minute. Stir
until chocolate is completely melted. Stir in coconut, condensed milk and
vanilla. Drop from teaspoonfuls, 1 inch apart, onto well greased cookie
sheets. Bake for 10-12 minutes or until set. Immediately remove from cookie
sheets to cool on wire racks. Makes about 2 dozen cookies. Preparation time
10 minutes. Baking time 10-12 minutes.
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Betsy at TKL (1:56:05 pm) :
Hi Millie - here's a recipe for you. I think I saw your request on the
message board so I'll post it there to:

DATE NUT ROCKS

1 c. firmly packed brown sugar
3/4 c. softened butter
2 eggs
1 tbsp. milk
2 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 (8 oz.) pkg. dates, coarsely chopped
1 c. chopped nuts
1 (6 oz.) pkg. chocolate chips

Preheat oven to 350 degrees. Combine in bowl brown sugar and butter; beat
until creamy. Beat in eggs, one at a time. Stir in milk. Sift together and
gradually blend in flour, baking soda, salt and nutmeg. Add dates, nuts and
chocolate chips; mix well. Drop by slightly rounded tablespoons, about 2
inches apart onto greased cookie sheet. Bake 15 minutes.
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Betsy at TKL (3:33:02 pm) :
OLD CANADIAN BUTTER TARTS

1 egg
1 c. brown sugar
1 c. raisins or currants
1 tbsp. butter
1 tbsp. milk
1/2 tsp. vanilla
1/2 c. toasted wheat germ

Mix together; beat until bubbly. Spoon into uncooked tart shells. Bake at
400 degrees for 15 to 20 minutes until golden brown on top.
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Betsy at TKL (3:33:36 pm) :
ENGLISH BUTTER TARTS

2/3 c. butter (must be butter)
1 1/2 c. brown sugar
3 tbsp. thick cream
3/4 c. currants or raisins
2 sm. eggs or 1 lg. one
1 1/2 tsp. vanilla
Pastry

Mix ingredients together and place spoonfuls of the mixture in tart tins
which have been lined with uncooked pastry dough. Bake in hot oven (450
degrees) for 8 minutes; reduce temperature to 350 degrees and bake until
pastry is delicately browned.
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Dawn (3:56:38 pm) : Amaretto Cheesecake

Crust:

2 1/2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter

Filling:

1 1/2 lbs. cream cheese at room temperature
1 cup sugar
4 eggs
1 tsp. vanilla extract
2 Tablespoons amaretto
1 tsp. almond extract

Combine crust ingredients, press into springform pan. Cream together filling
ingredients and pour into crust. Bake at 350 F for 50 minutes or until
center is firm and toothpick comes out clean.

Let cake sit on counter 4-5 hours to cool. Refrigerate overnight
before removing from pan.

I like to top mine with a good hot fudge (like Mrs. Richardson's).

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Dawn (4:05:52 pm) : Microwave Peanut Butter Fudge

1 12oz package semisweet chocolate morsels
1 12oz jar crunchy peanut butter
1 14oz can sweetened condensed milk

Put chocolate chips and peanut butter into a
microwave-safe dish.
Microwave on high 1-2 minutes until chips have
completely melted. Add sweetened condensed milk;
stir until mixture is of a uniform consistency.
Pour into a 8"x8" square pan lined with wax paper.
Refrigerate until firm. Cut into 1" pieces.
Yield:1 1/2 pounds or 16 servings.

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Judy/AZ (5:20:28 pm) : PORK LOIN MEAT EMPANADAS

1 lb. lean pork loin meat,
cubed
2 1/2 c. water
2 tsp. sugar
2 tsp. cinnamon
1/2 c. raisins (if dry, soak
in hot water)

Pie Crust:
1 1/2 c. flour
1/2 c. Crisco
1/2 tsp. salt
4 to 5 Tbsp. ice water

Boil meat slowly until tender. Grind it with juice.
Return to pan and add sugar, cinnamon and raisins. Simmer for
15 minutes. Add water, if necessary, but always keep meat
juicy.
Mix pie crust dough. Mold dough and keep in refrigera-
tor until chilled. Shape into small balls as for Empanadas.
Roll to 1/8-inch thickness. Put pork mixture on half of dough.
Fold over and press edges together with a fork. Fry in deep
fat or bake in oven until browned nicely.

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Betsy at TKL (8:10:57 pm) :
Ribbon Candy

Recipe By : Country Home 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 cup light corn syrup
1/4 cup water
6 -8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring

2 pairs white cotton work gloves

Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, & water. Cook over med.-high
heat to boiling, stirring constantly with wooden spoon to dissolve
sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook over med. heat, stirring
occasionally, until thermometer registers 2800, soft-crack stage, about
20 min. Remove from heat; stir in peppermint or cinnamon oil.

Pour about 2/3s of the mixture into a buttered pan. Pour half of the
remaining candy into a warm small saucepan. Add red coloring to this
portion and pour into another buttered pan. Add green coloring to the
remaining portion in the 3-qt saucepan. Pour in remaining buttered pan.

Let candy cool slightly, 3-5 min. for larger, uncolored portion, 1-2
min for smaller, red & green portions. As edges cool, lift & fold edges
to center with metal spatula. (If candy is too warm, it will stick to
spatula.) When red & green candy can be rolled into balls with spatula,
they are ready for shaping.

With gloved hands, pull and twist red candy until light in color, 2-3
min. Shape into 6: rope. Place in 1 of the buttered pans & keep warm in
2000 oven. Repeat with green portion. At the same time, have the 2nd
person pull uncolored portion until white. Shape into 6" rope.

Place white rope in center of 1 of the buttered baking sheets; place 1
colored rope on each side of white rope. Press all 3 ropes together to
form a single flat log. Working quickly, have 1 person stretch 1 end of
striped candy, log lengthwise, working to other end until ribbon
narrows to about 1" wide. Have 2nd person immediately follow 1st
person & turn ribbon onto 1 edge & fold accordion-style to make ribbon
shape; break off in 6" lengths. If candy hardens too much, return to
oven 3-5 min to soften.

Yield: 2 pounds.
- - - - - - - - - - - - - - - - - -

NOTES : It takes 2 people to pull & shape this candy; it hardens very
quickly!
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Betsy at TKL (8:16:00 pm) :
From: The Ripper (ripper@Onramp.NET)
Newsgroups: rec.food.recipes

Snapple Iced Tea

From the book by Todd Wilbur.

LEMON
2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or one 16-ounce bottle light corn syrup
1/3 cup plus 2 tablespoons lemon juice

DIET LEMON
2 quarts (8 cups) water
3 lipton tea bags
Twelve 1-gram envelopes Sweet'n Low or Equal sweetener
1/3 cup plus 1 tablespoon lemon juice

ORANGE
2 quarts water
3 Lipton tea bags
3/4 cup sugar or 16-ounce lighty corn syrup
1/3 cup lemon juice
1/8 teaspoon orange extract

STRAWBERRY
2 quarts water
3 Lipton tea bags
3/4 cup sugar or 16-ounce light corn syrup
1/3 cup plus 1 tablespoons lemon juice
1 tablespoon strawberry extract

CRANBERRY
2 quarts water
3 Lipton tea bags
3/4 cup sugar
1/3 cup plus 2 tablespoons lemon juice
2 tablespoons Ocean Spray cranberry juice cocktail concentrate

For any of the flavors, boil the water in a large saucepan. When the
water comes to a rapid boil, turn off heat, put the tea bags into the
water, and cover. After the tea has brewed about 1 hour, pour the sugar
or sweetener into 2-quart pitcher, then add the tea. The tea should
still be warm, so the sugar or sweetener will dissolve easily. Add the
flavoring ingredients (plus additional water if needed to bring the tea
to the 2-quart line). Chill

MAKES 2 QUARTS
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Betsy at TKL (8:19:53 pm) :
Date: Thu, 7 Jul 1994 00:33:26 CST
From: PHYLLIS BRAUN (pbraun@INK.ORG)

We also drink this in the winter
time, warmed.

CINNAMON CITRUS

2 c. sugar
1 quart water
4 sticks cinnamon
4 oranges
3 lemons
1 large can pineapple juice
3 quarts water
6 tea bags in 1 cup boiling water, optional
Boil sugar, 1 quart water, and cinnamon together for 5 minutes in a
large pan. Add the juice of the oranges, lemons, and the pineapple juice.
Add another 2-1/2 quarts water. Cool.
For variation, make the tea, cool, and add to the drink. Add for your
own taste and color.

This makes a lot but can be frozen (into ice cube trays, if you like) so
you can pull it out of the freezer on a hot day.
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CarolB, Fl (8:23:02 pm) : RECIPE: Hot Holiday Drink
Date:
Sun, 26 Oct 1997 10:28:44 PST
From:
"pat hogberg" p_hogberg@hotmail.com
To:
cff@discussion.dyn.ml.org, eat-l@LISTSERV.VT.EDU, fabfood@listservice.net

Hi everyone, I got a "Gooseberry Patch" catalog the other day and on
the back cover is an interesting hot grog for Christmas.

HOT CANDY CANE
6 c. milk, divided
8 1.5 oz chocolate-covered peppermint patties, divided
1 c. white creme de cacao (optional)
French vanilla ice cream
peppermint sticks

Pour 3 c. milk into a small saucepan. Cook over medium heat until
heated through, but not boiling. Pour hot milk into blender. Add four
peppermint patties; cover and process until smooth. Add one cup creme
de cacao, if desired. Pour into mugs. Top with a scoop of ice cream
and garnish with peppermint sticks. Repeat process with remaining
ingredients.
Doesn't that sound absolutely delicious?...especially enjoying it in
front of a roaring fireplace fire!
Pat Hogberg

______________________________________________________

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Velma TN (8:25:53 pm) : Bubbles a good refreshing punch is:
1 can frozen lemonade
1 medcan of crushed pineapple
1-10 oz poackage of frozen strawberries

Whip this all together in a blender, and add a 1 litre bottle of your
favorite lemon-lime soda. I don't know how many this serves, but you can
double the recipe
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Betsy at TKL (8:26:06 pm) :
Chocolate Mint

Recipe By : AUNT TEA M
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bottle peppermint schnapps
equal amount hot chocolate
(General Foods Swiss Mocha also -- works well)

Combine in crockpot and keep on low heat. Taste and add more chocolate or
peppermint if desired. Ladle into mugs and stir with either a cinnamon
stick or peppermint candy
cane.
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CarolB, Fl (8:27:59 pm) :
Texas "Tea"

Type: Beverages

Ingredients:

2 oz. Vodka
2 oz. Gin
2 oz. Rum
2 oz. Tequila
3 oz. Triple Sec
3 oz. Sweet and sour syrup
3 oz. Coca-Cola

Serves 2 or more

Directions:
Mix all ingredients and serve over ice in tall glasses. Do not attempt to
operate heavy
equipment.

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Betsy at TKL (8:29:54 pm) :
Crockpot Hot Cocoa for a Group

Recipe By : Jo Merrill
Serving Size : 20 Preparation Time :0:30
Categories : Beverages Crockpot
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
1 1/4 cups cocoa powder
1 1/4 teaspoons salt
3/4 cup hot water
1 gallon milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon -- * optional

In large saucepan, combine sugar, cocoa and salt. Add hot water
slowly, mixing well. Cook over medium heat, stirring constantly, until
mixture boils. Boil and stir 2 minutes.
Add milk; heat to serving temperature, stirring occasionally. DO NOT
boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a
whisk. Serve hot, with whipped cream or marshmallows if desired. This
recipe can be doubled and kept in crockpot for easier serving to large
groups.
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Betsy at TKL (8:31:06 pm) :
CROCKPOT TROPICAL TEA WARMER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Boiling water
1 1/2 cups Orange juice
6 teaspoons Bags
1 1/2 cups Pineapple juice
1/3 cup Sugar
1 Orange sliced (unpeeled)
2 tablespoons Honey

Warm your crock-pot first with some hot tap water.
Then pour boiling water over the tea bags in the crock-pot. Cover and
let stand 5 minutes. Remove the tea bags. Stir in the sugar, honey, orange
juice, pineapple juice, and orange slices. Cover and heat on low for 2-3
hours; serve from pot.
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Vicki,La (8:32:42 pm) : Title: Fiesta Hot Chocolate
Categories: Beverages
Servings: 4

1/2 c Cocoa 1 tb Flour; unbleached
1/4 c Dark brown sugar; packed 4 c Milk
3 ea Cloves; whole 1 ea Cinnamon stick;broken in 1/2
2 tb Powdered sugar 1 1/2 ts Vanilla
1 x Whipped cream 4 ea Cinnamon sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon. Stir in powdered
sugar and vanilla. Beat with molinillo, wire whisk or hand beater until
foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon
sticks.

-----
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Betsy at TKL (8:35:23 pm) :
Della Robbia Ice Ring

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups Ginger Ale -- Chilled
1/2 Cup Lemon Juice
Fruits * -- See Directions

* Fruits should include the following: Canned apricot halves,
drained, Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips
of Orange Peel, Curled, and Mint Leaves.
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Vicki,La (8:36:37 pm) : Title: Hot Chocolate Float
Categories: Desserts, Chocolate, Beverages
Servings: 2

2 c Warm water 2 ea Env. instant cocoa mix
1 x Ice cream *

* Ice cream should be one of the following: Chocolate-chip Mint or
~--------------------------------------------------------------------- ~---

In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5
minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs.
Top the hot chocolate mixture in each mug with a small scoop of ice cream.
Serve immediately.

-----
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Vicki,La (8:38:48 pm) : Title: Glogg
Categories: Beverages
Servings: 2

1 ts Finely shredded orange peel 1 ea Inch stick cinnamon, broken
1 ea Whole clove 1 ea Cardamom pod, opened
1 3/4 c Sweet red wine 1/4 c Whiskey
2 ts Raisins 1 ts Honey
4 ea Whole, blanched almonds

For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey,
raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6
minutes or till heated through, but not boiling. If desired, cover and let
stand at room temperature for 2 to 3 hours to develop more flavor. If wine
wine mixture is allowed to stand, micro-cook, uncovered on 50% power about
6 minutes more or till heated through, but not boiling. Remove spice bag.
Serve in mugs. Add some almonds to each mug.
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Betsy at TKL (8:40:09 pm) :
Title: M & M Christmas Ornaments
Categories: Candies, Desserts
Yield: 1 servings

----------------------TREE ORNAMENTS----------------------
Plastic wrap
Pkg.'s M&M's
Pipe Cleaner
Ribbon

---------------------CHRISTMAS WREATH---------------------
Same ingredients as ornament
- but also a wire coat
- hanger

TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.
Gather corners and twist tightly. Secure with pipe
cleaner. Cluster individual balls into one large one,
connecting each ball with the adjoining pipe cleaner.
Tie "curling" ribbon around the cluster to form a loop
at the tops. Tie two 10-inch strands of ribbon at the
bottom and curl. Hang on the tree with the loop ends.

M&M CANDY WREATH: Make cluster balls the same way as
the candy tree ornament clusters, using plain or
peanut M&M's. Form a circle from a wire coat hanger,
the hook forms the hanging loop. Attach cluster balls
to the hanger with pipe cleaners. Tie a large bow at
the top of the wreatn.

Shared by Cate Vanicek
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Vicki,La (8:49:13 pm) : Title: MANDARIN CHERRY EGGNOG RING
Categories: Desserts
Yield: 10 servings

1 cn (10oz) mandarin orange
-segments
1 pk (85 gr) Jell-o cherry jelly
-powder
1 c Boiling water
3/4 c Cold water
1 c Halved green grapes
1 pk Jell-o lemon jelly powder
1 c Boiling water
1 c Canned or dairy eggnog
1 ts Dark rum (optional)
1 Envelope Dream whip dessert
-topping

A beautiful Christmas dessert centrepiece begins with an eggnog base under
a glistening red crown filled with mandarin oranges and grapes.

Drain mandarin orange segments. Dissolve cherry jell-o powder in 1 cup
boiling water. Add cold water. Chill until slightly thickened. Add
mandarin oranges and grapes. Spoon into a 6 cup jelly mould. Chill until
set but not firm; surface should be sticky when adding second layer.
Meanwhile dissolve lemon Jell-o jelly powder in 1 cup boiling water. Cool
slightly. Add eggnog and rum. Chill until slightly thickened. Prepare Dream
Whip as directed on package; reserve 1 cup. Fold eggnog mixture into
remaining Dream Whip. Spoon over fruit jelly layer in mould. Chill until
set, 4 hours or overnight.

Unmould onto chilled serving plate. Granish with remaining Dream Whip if
desired. Makes 10 servings.

Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sh
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Vicki,La (8:50:59 pm) : Title: NEW WAVE EGGNOG
Categories: Beverages, Holidays
Yield: 1 servings

1 x -Dottie Cross TMPJ72B
4 c Half-and-half
1 1/2 c Sugar
12 ea Large egg yolks
2 c Heavy cream
1/2 c Dark rum
1/2 c Brandy or cognac
1/2 c Bourbon or scotch
1 pt High-quality vanilla ice cre

In a medium saucepan, combine the half-and-half and sugar. Cook over low
heat, stirring often, until the mixture comes to a low simmer. In a medium
bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture
into the yolks. Return the yolk mixture to the saucepan. Cook over low
heat, stirring constantly with a wooden spoon, until the custard lightly
coats the spoon. (An instant-read thermometer inserted in the custard will
read 180 degrees F.) Immediately strain the custard through a sieve into
large bowl. Cool to room temperature, then cover with plastic wrap and
refrigerate until very cold, at least 4 hours or overnight. When ready to
serve, whip the cream until soft peaks form. Stir the whipped cream, rum,
brandy, and bourbon into the chilled custard. (The eggnog can be prepared
up to 1 day ahead, covered, and refrigerated.) Pour the eggnog into a punch
bowl. Place the vanilla ice cream in the punch bowl and serve. Makes about
1-3/4 quarts. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

-----
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Vicki,La (8:51:40 pm) : Title: CHRISTMAS EGGNOG
Categories: Beverages, Eggs
Yield: 24 servings

10 Egg; separated
1 3/4 c Sugar
4 c Milk; scalded
1/2 pt Cream, whipping; whipped
1/2 c Brandy
1/4 c Rum, light
1 ds Vanilla; (opt)
1 ds Nutmeg, ground

Beat egg yolks. Combine yolks and sugar in the top of a double boiler;
gradually add milk. Cook, stirring constantly, until mixture coats a
spoon. Remove from heat; chill well.
Beat egg whites until stiff; fold egg whites and whipped cream into
custard. Stir in the brandy and rum. Chill several hours. Add vanilla, if
desired, and sprinkle with nutmeg.

-- Our Best Recipes vol. 3
Southern Living magazine Submitted By
SAM WARING SAM.WARING@382-91-12.IMA.INFOMAIL.COM On MON, 13 NOV
1995
132322 GMT
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Vicki,La (8:53:26 pm) : Title: GRANDMA'S SWINGIN' EGGNOG
Categories: Drinks, Holiday, Usenet
Yield: 10 Servings

6 Egg yolks
1/2 c Sugar
-(white, granulated)
2 c Milk
2 c Light rum
2 c Whipping cream

Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix
well, then chill for at least 3 hours. One hour before serving, whip cream
and stir into chilled mixture. Return to refrigerator for an hour. Serve in
punch cups and dust with nutmeg.

NOTES:

* A potent holiday party eggnog drink -- Eggnog is a traditional holiday
party drink. This recipe makes a rich and powerful eggnog. Yield: Serves
20.

* This stuff is POTENT, even if you reduce the rum by half. Brandy, dark
rum or bourbon may be substituted for the light rum. If you prefer a
nonalcoholic eggnog, leave out the booze altogether. With or without booze,
this eggnog is very rich and very good.

: Difficulty: easy.
: Time: 5 minutes preparation, 3 or more hours cooling.
: Precision: approximate measurement OK.

: Happy Holidays!
: Suze Barnett-Scott
: Calcomp Sauders Display Products Division, Scottsdale, Arizona
: terak!suze
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Vicki,La (8:55:34 pm) : Title: ADVOCAAT (DUTCH EGGNOG)
Categories: Ethnic, Beverages, Alcohol
Yield: 12 servings

10 Eggs
1/2 Level teaspoon salt
275 g Sugar
4 dl Cognac
1 1/2 level teaspoons vanilla
-essence (extract, I think)

Separate the eggs and beat the yolks with the salt and the sugar, until the
mixture is thick and creamy. Beat in the cognac, very slowly and put the
mixture into a double saucepan. Heat gently, whisking all the time until
the advocaat is warm (not hot) and thick. Remove the pan from the heat and
stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass
and eaten with a teaspoon. It can also be topped with whipped cream.

Also, might I add, that advocaat is nothing like the eggnog here in
America...it is thick and creamy---not foamy at all. Boy, is Advocaat
delicious!

(I usually get a bottle of it from the Dutch-America store and skip the
above...:)

This delicious Dutch drink is actually eaten with a spoon!
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Betsy at TKL (8:57:27 pm) :

PEANUT BUTTER PLAY DOUGH

1 (18 oz.) peanut butter
6 tsp. honey
Non-fat dry milk or milk plus flour to right consistency

Mix all ingredients together. Shape and decorate with raisins, chocolate
chips; you name it! This is edible.
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Judy/AZ (01:12:43 am) : CHOCOLATE FROSTED PEANUT BUTTER FUDGE

2 c. sugar
3 Tbsp. butter
1 c. evaporated milk
1 c. miniature marshmallows
1 jar (12 oz.) chunk-style
peanut butter (1 1/3 c.)
1 tsp. vanilla extract
3/4 c. finely chopped salted
peanuts
1 pkg. (6 oz.) semi-sweet
chocolate pieces

In a heavy 2 quart saucepan, combine sugar, butter and
evaporated milk. Stirring constantly, bring mixture to a full
rolling boil over medium heat. Continue cooking and stirring 5
minutes. Remove from heat. Add marshmallows, peanut butter,
vanilla and 1/2 cup of the chopped peanuts. Stir vigorously
until marshmallows and peanut butter are melted and mixture
blended. Turn into a buttered 8-inch square pan. Cool a few
minutes until top "sets". Sprinkle chocolate over top. Let
stand until chocolate melts, then spread over fudge with a
spatula. Sprinkle remaining 1/4 cup chopped peanuts over
chocolate and press in lightly. Cool, then cut into 1-inch
squares. Refrigerate until ready to serve. Makes approximate-
ly 2 1/2 pounds fudge.
To make Peanut-Butter Chocolate-Marbled Fudge: Follow
recipe for Chocolate Frosted Peanut Butter Fudge except add
semi-sweet chocolate pieces to fudge just before turning it
into pan. Stir just a few times to secure a marbled appear-
ance. Turn into pan as directed previously. Sprinkle remain-
ing 1/4 cup chopped peanuts over top and press nuts down gently
into fudge.

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