Old Fashioned Custard Egg Nog

No food says Christmas more to me, and my senses, than my mother in law's Egg Nog!  It is nothing like the egg nog you buy at the store!  It has been in Jason's family for many generations.  If your house is a dry house like ours, you will especially love this family friendly holiday beverage.

I like to double this recipe so we can have some on Christmas Eve and on Christmas Day, or enough to feed a crowd - which is usually the case.  I always make another double batch for New Years Eve so we can make sure and get enough of it before the next Christmas!

Eggnog makes everyone feel happier!  Egg Nog mustache.

6 eggs, separated

1/2 cup sugar, divided

4 cups milk (I use skim)

1/4 tsp. salt

1 pint heavy cream, whipped

2 tsp. vanilla

Nutmeg for garnish

**This part needs to be done many hours before serving.  I usually do it first thing in the morning if are planning on serving it that night.  It can also be done the day before.  Also, this is a million times easier to make with a Kitchen Aid or Bosche mixer.  The egg yolks and whites require a lot of whipping action.  I used to make it with my hand mixer.  It is possible, it just means you have to stand there holding the mixer and watching it for a lot of time.  

1. Beat egg yolks till light in color.  (Really pale yellow.)  Gradually add 1/4 cup sugar,beating well.

2. In a saucepan scald milk just until it coats a metal spoon.  Watch closely so it doesn't boil.  Slowly stir about 1 cup of the milk into the egg yolks.  Stir constantly to keep eggs from cooking.   Pour the egg yolks into the milk in the saucepan while continuing to stir.

3.  Cook slowly over low heat, stirring until mixture thickens slightly and coats a metal spoon.

4.  Pour into large bowl and chill in refrigerator.

**This next part needs to be prepared after the egg yolk mixture is well chilled. I usually prepare right away, but keep it chilled in a separate bowl until they are both sufficiently chilled and ready to fold together.

1.  Add salt to egg whites, and beat until soft white peaks form.  Gradually add remaining 1/4 cup sugar, beating until stiff and glossy.

2.  Whip cream until stiff.

3.  Gently fold egg whites into cold custard (egg yolk mixture).

4.  Add vanilla extract, then carefully fold in whipped cream.

5.  Pour into serving bowl and chill for several hours!  This tastes almost disgusting when even slightly warm. It must be cold!

6.  Dust top with nutmeg before serving.

**Just before serving, or re-serving, gently refold to distribute any liquid which may have settled to the bottom.

Sweet Potato Souffle

Are you getting ready for Thanksgiving?  I AM!!!  I have my menu all set, printed and posted.  My kids are all excited to sign up for what they will be making.  I make the same exact meal that my mother made all through my growing up years.  Every few years I add or change a side dish.  This is one of those years!!!  I am SO excited about this addition!  

Are you ready for this?  Sweet Potato Souffle is TO DIE FOR!  My friend Holly, in my Gourmet Club made it for us last year as her dessert for the Girlfriend's Christmas Party.  She also did it as one of the side dishes for our Stake Relief Society Dinner in September that our group catered.  Honestly I am posting this recipe for my own easy access, as well as to fulfill the hopes and dreams of many who have asked me for it! 

Preheat oven to 350 degrees

Ingredients -
6 cups sweet potatoes, mashed (I use 2 - 29 oz. cans Princella brand)
1 1/2 cups white sugar
1 cup melted butter
5 eggs
1 tsp. vanilla extract
1 cup evaporated milk

                                                                                                                                          

 Mix first three ingredients in a mixer, add the next 3 and mix until blended.                                                Pour in a 9x13 casserole dish.

Topping:

2/3 cup melted butter
1 cup brown sugar
Pinch of salt
1 tsp baking powder
1 cup flour

Melt butter in microwave, add the rest of ingredients and mix well.  It will look like wet sand. I use my hands to sprinkle evenly over the top.

Bake at 350 for 35-40 min. Should not be soupy...if the top is browning too much, cover with foil.

*Serving alternative - Bake in ramekins for single servings.  Also, this can be used as a dessert!  It is as good as a crust-less sweet potato pie!

Pumpkin Bread Pudding

Most of my Gourment Club, for the second year in a row, worked together to cater the dinner before the Relief Society Broadcast at the end of September.  We were feeding 200 women!  I worked on the "desserts team."  We did 50 each of Cardamom Pear Crisp, Carrot Cakes, Decadent Chocolate Brownie bites with Ganache and Pumpkin Bread Pudding.  I took over the Pumpkin Bread Pudding.  I am obsessed with Bread pudding.  It is one of my favorite desserts ever!  I began my search for a perfect recipe on Pinterest.  I tried a few, and was thrilled with this one right HERE!

The recipe I finalized on was my top choice for a few reasons.  Most importantly it is the most delicious!  Also, I was so suprised by the ingredients!  NO cream at all!  I have never made any bread pudding before without cream!  The original is for an 8x8 dish.  That is way too small for me, so I have adjusted the measurements to make a 9x13 pan.  Also, the original has a bourbon sauce to go on top.  I replaced that with a homemade carmel sauce that I use on fresh apple cake.

15 oz. pumpkin puree, I use Libby's canned pumpkin

12 oz. evaporated milk

24 oz. coconut milk

8 large eggs

3 cups dark brown sugar

2 tsp ground Cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

2 tsp salt

2 french bread loaves

1 cup chocolate chips

1/2 cup golden raisins                     *** I have never put in the chocolate chips or raisins

Preheat oven to 400 degrees.

In a bowl combine the pumpkin puree, evaporated milk, coconut milk and eggs together and mix well.  In another bowl combine the brown sugar, cinnamon, nutmeg, clove, ginger and salt together and mix well.  Combine the puree mixture and brown sugar mixture together and blend well.  Set aside until needed.  You may leave mixture at room temperature for up to 2 hours.

Prepare a 9x13 baking dish with spray grease.  Cut the French bread in to 1/2" cubes and put them into the pumpkin mix very gently toss to help the bread absorb all the liquid.  Pour into the baking dish.  If you are doing the chips and raisins, sprinkle them over the top and gently press them into the bread.

Bake for 45-50 minutes.  If you stick a butter knife into the center of the pudding and it pulls out mostly clean, then it is done.  It is recommended to let it sit for about 45 minutes to cool.  It falls apart completely if you dish it up right away.  It is delicious warm with a fair amount of carmel sauce drizzled over each serving, and then topped with freshly, sweetened Whipping Cream.

Carmel Sauce

4 Tbsp. butter

1 1/4 cup brown sugar

2/3 cup white corn syrup

3/4 cup cream, half and half or canned milk (I usually use half and half)

Melt butter, add syrup and sugar.  Cook till forms very soft ball stage (takes just a few minutes - I just wait for it to bubble)  Then, add the cream, and gently stir in till well blended.  

Polenta and Sausage

Are you ready for one of my healthy, fast and easy dinners?

Have you ever tried polenta?  I've seen it on cooking shows, and I would love to feel more adventurous with it.  Polenta is a cornmeal blend used in Italian cooking.  It is a healthier alternative to pasta.  If you've been wanting to try it, and haven't, I highly suggest trying it this way!  My mom found this recipe in Cooking Light magazine years and years ago.  I don't follow the recipe exactly.  (When do I ever?)  This is the recipe as I make it.  Enjoy it!

1 (16 oz.) tube refrigerated prepared polenta, cut into 1/4 inch slices.

cooking spray
2 lbs. turkey sausage

This is the polenta that I use.

1 cup chopped green pepper

1 tsp. Italian Seasoning

2 (14.5 oz.) cans of diced tomatoes, drained

1/2-1 cup shredded part-skim mozzarella cheese (You can also use regular, full fat, cheese.)

Preheat oven to 450 degrees.  Arrange slices in the bottom of an 11x7 inch baking dish coated with cooking spray.  **If I cut the slices slightly thinner I can fit them into a 9x13 pan which is a better size for my large family.

Bake at 450 for 8 minutes, turning once.  

Remove casings from sausage.  Coat a large non-stick skillet with cooking spray.  Cook and brown sausage, add in bell pepper when it is close to done.  Add Italian seasoning and tomatoes.  Cook 2 minutes or until thoroughly heated.  

Pour sausage mixture over polenta, sprinkle cheese over top. Bake at 450 for 3 -5 minutes or until cheese melts.   

Roasted Potatoes with Rosemary, Bacon and Parmesan

        When I watch Food Network I feel more motivated and adventurous in the kitchen.  I often go crazy and go into the kitchen to make dinner with NO recipes.  I go through the pantry and fridge and grab stuff.  Then I get creative and have fun.

         After my most recent Food Network marathon I went into the kitchen to get to work.  I already had some chicken in the crockpot.  I needed some delicious sides to go with that.  I decided on some roasted potatoes.  I found some already cooked, crumbled bacon in the fridge and voila!

6 Potatoes scrubbed clean and chopped, I kept the skins on
2 Tbsp Olive Oil
1 Tbsp fresh Rosemary, chopped
1 tsp. Kosher salt
1 tsp. garlic powder
About 1/4 cup fresh Parmesan cheese

Toss all the ingredients together in a bowl.  Spread into a single layer on a large baking sheet.  Bake at 400 degrees for 25 minutes.

They were a huge and delicious hit!  I also made some biscuits.  All together it was a really good dinner!

Rhubarb Custard Pie

   
           This week I was in a Pioneer kind of mood.  First of all I watched several episodes of Pioneer Woman on Saturday.  That also puts me in "be adventurous in the kitchen" kind of mood.  I've had some rhubarb sitting in my fridge waiting to be made into some yummy treat.  So the wheels were already turning.  Also, my two oldest kids were preparing to leave on Monday morning bright and early for a Pioneer Trek "Mormon Trail" reenactment that would last for 5 days.  We've been doing a lot to prepare for this trek.  We've been walking and hiking a lot to help them be physically prepared.  We have been studying and watching movies about the early Mormon Pioneers.  We have talked a lot about Spiritual Preparation, and leaving behind the things of the world in order to strengthen their belief and testimonies of the Gospel of Jesus Christ, much like the early Pioneers.  They are modern pioneers.  My favorite part has been studying and learning more about our own Mormon Pioneer ancestors.

           So back to rhubarb!  With all this Pioneer activity going on I was really in the mood for some Rhubarb Custard Pie!  I am not sure how long this recipe has been in the family.  I know that my mom made it all the time, and her mom made it all the time.  I plan to ask my grandma all about this in a couple of weeks when I get to the family reunion.

          By the way, this recipe has won me a few prizes.  It is so darn good.  Even rhubarb haters love it.

Basic Double Pie Crust Recipe
4 cups chopped rhubarb
1 1/2 cups sugar
1/4 cup flour
1/4 tsp. nutmeg
dash of salt
3 eggs

Preheat oven to 400 degrees.
In a mixing bowl gently mix with a large wooden spoon all ingredients, including rhubarb.  Pour into the bottom crust.
Roll out top crust and make a mark or cut in the center to help steam escape.  I make a basic cross, or sometimes cut a small heart into it for fun.
Put top crust on, and pinch to seal shut.

I do an egg white wash on top.  It makes it so pretty.  I also love to sprinkle a little cinnamon and sugar over the top.  It not only makes the crust extra good, but it is a great companion to the little bit of nutmeg that is in the filling.

Bake for 50 minutes.

Let cool for at least 1-2 hours before you cut into it.  This is one of those pies that is yummy when still warm, or even better the next day.  I also highly suggest eating this with vanilla ice cream.  Enjoy!

Molasses Cookies

Best Autumn smell - Molasses cookies baking.  Best Autumn taste - Warm Molasses cookies fresh out of the oven.   One of the reasons why I love these cookies so much is because they are so nostalgic for me.  This is a recipe my mom always made, and her mother always made, and I'm pretty sure my great grandmother always made also.  I always double this recipe!  

Cream together - 

3/4 cup shortening

1 cup sugar

Add - 

1/4 cup molasses

1 egg

Add - 

2 tsp soda

2 cups flour

1/2 tsp ground cloves

1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp salt

Roll dough into 1 inch balls, then roll in white sugar.  

Bake at 375 for 8-10 minutes.  

Banana Oatmeal Cookies

My brother married an amazing woman.  I have two brothers and four sisters, only one of my brothers is married.  He really could not have married anyone who would fit in better with his sisters and mom.  I am really grateful that he chose so well.  Several years ago Kristin (that's my SIL) mentioned in an email (our family group emails each other a lot, that's our main way of staying in touch) that she was busy making these banana oatmeal cookies that she had made up a recipe for.  SERIOUSLY???  I have never been gutsy enough to make up my own cookie recipe!  Baking is so scientific!  I am just not brave enough to "dump and pour" a baking recipe.  Maybe it's because she is a Labor and Delivery Nurse, super smart, and way more scientific than I am.

Of course, I had to get the recipe immediately!  It is one of our favorite cookies!  I often have bananas that are a little too ripe, and I will make these instead of chocolate chip cookies.  They are so soft, and chewy, and healthy right?  They have bananas and oatmeal!  A couple of these for breakfast, and you're good!

Cream together -
1 cup Shortening
1 cup sugar
1 cup brown sugar

Add in and mix -
2 eggs
1 tsp vanilla
1-2 mashed bananas

Stir in -
1 1/2 - 2 cups flour (I am in Oregon, she is in Denver.  I need more flour at my altitude than she does.) 
1 tsp baking soda
1 tsp salt
3 cups oatmeal

Add in - 2 cups of semi-sweet chocolate chips - I always use semi-sweet because the cookies themselves are so sweet with the bananas.

Bake at 350 for 10-12 minutes

**They freeze really well!

Roasted Leg of Lamb with Bitter Herbs

 

I recently conquered a huge fear of mine.  I cooked lamb.  I've eaten really bad lamb, and that is why I feared cooking it.  Especially for other people to eat it.  This last week I had to get over it, and figure it out because I was asked to cook the lamb for our Relief Society (Women's group at church) Passover activity.  It was really important to get it right.  Part of the symbolism of the Passover feast is to eat ALL of the lamb.  That would be hard to do if the Lamb was rough, tough and nasty.  I googled and read A LOT of recipes.  I ended up taking lots of bits and pieces from different places to make my own.  We bought 2 bone in legs of lamb.  I made a rub of bitter herbs, and roasted them together in a roasting pan side by side.  It turned out so yummy!  It was a huge relief!

 

 

 

Ingredients

4 1/2 pound leg of lamb (Bone in or boneless will work.  Takes longer to roast with bone in.)

2 tsp. ground Coriander

4 cloves of Garlic, Crushed

1 tsp. ground Cumin

2 tsp. Kosher rock salt

2 TBSP. Olive Oil

 

Trim the fat off the lamb.  Score the meaty parts deeply with a sharp knife.  In a small bowl mix the oil and spices with a fork.  Use your hands and rub into the meat, working it into the scored marks. 

 

Roast at 350 degrees, uncovered.  I roasted the bone in roast for just over 3 hours.  A boneless roast should be checked at about 2 1/2 hours.  I took it out of the oven and checked it with a meat thermometer.  Let it rest for 10-15 minutes. 

 

For the purpose of the Passover activity I roasted the lamb the night before, cut the meat off the bone and cubed it all.  It was very yummy, but I needed it to be yummy in 24 hours.  I put the lamb pieces in a large baking dish covered in foil.  Before reheating I sprinkled more ground coriander all over the cold lamb.  I then drizzled 1/2 cup of beef broth all over the pieces.  (If you are reheating 1 lamb roast then use a 1/4 cup of beef broth.)  I wanted to enrich the flavor, and not dry the meat out while reheating.  I covered tightly with foil, and warmed in the oven at 300 degrees for about 30-40 minutes.

*For our Passover activity we served with the bitter herbs Watercress, Cilantro and Horseradish and used Pita bread as Unleavened bread.  It was seriously delicious.  I want to do this with my family next year.  We served Fig bread pudding with cashews for dessert after the activity.  It made a great meal.  We were all very spiritually and physically fed.

Raspberry Bread Pudding

If you're looking for the most delicious, warm and comforting food out there, look no further!  Here it is!

 What's not to love?  Heavy Cream?  GOOD!  Sugar?  GOOD!  Butter?  GOOD!

This is a copy cat recipe I found on Pinterest from the restaurant Kneaders in Utah.  I love Kneaders and know that their food is so yummy!  Also, my grandma has even worked with them to develop a pie recipe or two.  (I have those in my recipe box :) )  

Back in December I was invited to a Girlfriend's Christmas party and dessert exchange.  I could not decide what to make!  When I don't have the answer, to any of life's many questions, I call my mommy.  Her immediate answer was the Kneaders Raspberry Bread Pudding she found on Pinterest.  She had made it over General Conference weekend, and my whole family loved it!  It was a huge hit at the dessert exchange.  Since then I've made it for my family over Christmas break for dessert, for book club brunch and for a Relief Society (women's church group) February meeting.  Now that I have shared this delicious dish with friends everyone asks for it.  So here it is.  Also, HERE is the link to where I found it off of Pinterest. 

1 1/2 loaves aged, white bread (I use the French Bread loaves from the bakery in my local grocery store.)
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen
1 C. sugar
1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
Top with the remaining bread.Bake 40 minutes at 375.
Serve warm topped with vanilla cream sauce.
(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce
1 1/3 C. butter
5 T. flour
3 C. heavy cream
1/2 tsp. salt
2 tsp vanilla
2/3 C. sugar
Melt butter in medium saucepan and add flour.  Stir 10 minutes until it has a nutty aroma, do not brown.  Add salt, cream and sugar until mix is thick.  Remove from heat and stir in vanilla.  Serve warm over the pudding.

**The first time I made it, for the dessert exchange, I made the Vanilla Cream Sauce.  Since then I have left it off.  It is way less calories, and still extremely delicious!  If using it for breakfast or brunch I would suggest you consider this option.