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| Home-made Egg-nog |
Recipe for Home-made Eggnog:
Eggs 3
Sugar 1/2 cup
Milk (whole) 2 cups
Evaporated milk 1 cup
Separate yolks and whites
Beat egg yolks with sugar until creamy
Heat milk and cream until very hot, but not boiling
Add a little of the egg yolk mixture to hot milk gradually, stirring well as you add, then add rest.
Then beat egg whites with a little sugar to taste (maybe 2 Tbsp?)
When stiff, add this to egg yolk/milk mixture
Can sprinkle with nutmeg (optional) and add a little whiskey (we use bourbon- maybe a capful ?)
Makes about 4 cups depending on size of cup or flute.
We use champagne flutes and put another teaspoon of whiskey on top when served.
Refrigerate any leftover. Excellent hot or cold!
*and a new endeavor... Cast Iron Chicken Pot Pie:
I won't post this recipe unless someone wants it, but I took it from Cast Iron magazine and it came out rather well. I will say that I 'tweaked' it a bit as it calls for using frozen veggies and I prefer fresh... so I semi cooked my potatoes and carrots ahead and then added them. I also added a little white wine, parsley, bay leaf, and thyme.
