Egg Nog Cake

Eggnog cake. It's actually doctored cake mix but I've heard nothing but raves about it. r/o...

EggNog Cake

1 pkg yellow, pudding in the mix, cake mix.
eggs
canola oil
1 tsp. nutmeg (I usually put almost a tablespoon in)
eggnog
eggnog glaze (recipe to follow)

Follow cake mix directions replacing eggnog for the water. Add in nutmeg and bake per cake directions.

Eggnog Glaze-
2 C confectioners sugar
1 tsp. vanilla
2 tbs. butter, softened
3 tbs. egg nog
stir till smooth, drizzle onto cake

Chocolate Chip Cookies in a Jar

Makes about 48

1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups semi-sweet chocolate chips

Mix the salt and baking soda in with the flour, then layer the ingredients a large jar in the order listed, with the chocolate chips on top. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

Enclose a card with the following mixing and baking directions:

Chocolate Chip Cookies

Note: Store this jar in a cool, dark place for up to 3 months before using.

contents of this jar
1 cup unsalted butter or margarine
1 large egg
1 teaspoon vanilla

Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.

Makes 4 dozen.

Cream Cheese Sugar Cookies

Cream Cheese Sugar Cookies

Makes about 60

1 cup granulated sugar
1 cup softened butter
3 ouncese cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 egg yolk (reserve white)
2-1/4 cup all-purpose flour

In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well. Stir in flour until well blended. Chill dough for 2 hours. Pre-heat oven to 375 F. On lightly floured surface, roll out dough, one-third at a time to 1/8-inch thickness. Cut into
desired shaped with lightly floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar. Bake for 7-10 minutes or until light golden brown. Cool completely on wire racks.

Sherried Sweet Potatoes with Pecans

Sherried Sweet Potatoes with Pecans

A Southern style side dish that's always delicious.

Serves 6

Preparation Total: 55

Ingredients:

6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter

Preparation:

Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.

Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.

Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.


Steamed Sweet Potatoes with Yogurt Herb Sauce

Serves 4

Deluxe Pumpkin Pie

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling. Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.) Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator. Makes one 9 inch (23 cm) pie. Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form. Adapted from Martha Stewart's Pies and Tarts

Pate Brisee (Short Crust Pastry): 1 1/4 cups (175 grams) all-purpose flour 1/2 teaspoon salt 1 tablespoon (14 grams) granulated white sugar 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces 1/8 to 1/4 cup (30 - 60 ml) ice water Pecan and Gingersnap Layer: (optional) 1/4 cup (25 grams) pecans, toasted and ground 1/4 cup (25 grams) crushed gingersnap cookies Pumpkin Filling: 3 large eggs 2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin 1/2 cup (120 ml) heavy whipping cream 1/2 cup (110 grams) light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt Maple Whipped Cream: 1 cup (240 ml) heavy whipping cream 1 1/2 tablespoons pure maple syrup

Brazil Nut Cake

brazil Nut Cake

Ingredients: 6 eggs, separated 1 cup sugar 2 cups finely ground brazil nuts 1 cup heavy cream, whipped

Directions: Beat the egg yolks and 1/2 cup sugar together. Beat the egg whites until they are foamy then gradually add the remaining 1/2 cup sugar and continue beating until the mixture is very stiff but not dry. Fold the ground nuts into the egg yolk mixture then fold in the egg whites. Pour the batter into two butter 9 inch layer cake pans and bake at 350 degrees for 35 minutes. When cake layers are completely cool, put the layers together with half the whipped cream. Spread the remaining 1/2 over the top. Refrigerate the cake unless it is to be served immediately. Yield: 8-10 pieces.

Easy Yellow Cake cupcakes

ngredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.