Orange Hazelnut Truffles

Here's another great Holiday recipe. I have other  Truffle recipes on the Blog.
I like the combination of these ingredients in a Truffle.


Orange Hazelnut Truffles

1 container (16oz.) Dark Chocolate Fudge Frosting
2 3/4 C Confectioner's Sugar
2 tsp Pure Orange Extract
1 1/2 C Kellog's Cocoa Krispies Cereal
2 C finely chopped Hazelnuts

In a large mixing bowl with an electric hand mixer:
Frosting
Sugar
Beat until creamy smooth.

Add:
Orange Extract
Beat until combined.

Stir in, by hand:
Cocoa Krispies
Mix well.
Use a 1 1/2" Cookie Scoop .
Drop Truffles onto the Sheet Pan.
Cover and refrigerate 30 minutes.

Roll the Truffles in Hazelnuts.
Cover and refrigerate again until ready to serve.
(At this step I put them in Covered Plastic containers to refrigerate them.)

Enjoy!
Peace in the Kitchen!

Baked Doughnut Recipes and Jelly Doughnut Muffins

I love Doughnuts and I have several recipes on the blog for Baked Doughnuts. My love of Doughnuts came from my grandmother. She made, what she called, Fried Cakes. They were a plain batter that was deep fried into a Doughnut. She served them with a side of Jam. I was raised on those Fried Cakes. Here's a newer version that's a combination of my grandmother's Fried Cake and my Baked Doughnut. You can also use this recipe and make Baked Doughnuts in a Pan.

Jelly Doughnut Muffins

Here's what you'll need:

Preheat the oven to 425 degrees.
1 - 12 C Muffin Tin lined with Paper Liners or brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. I prefer this method over paper liners.

4 TBS Butter, room temperature
1/4 C Vegetable Oil
1/2 C Granulated Sugar
1/3 C Brown Sugar
2 large Eggs
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 1/4 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Salt
1 tsp Vanilla
2 2/3 C Flour
1 C Whole Milk
Your favorite Jelly or Jam
Confectioner's Sugar for garnish.

In a large mixing bowl with an electric hand mixer:
Butter
Oil
Granulated Sugar
Brown Sugar
Beat 3-5 minutes.

Add:
Eggs
Beat just until combined.

Add:
Baking Powder
Baking Soda
Nutmeg
Cinnamon
Salt
Vanilla
Beat just until combined.

Add:
Flour, alternately with Milk.
Pour batter into the Muffin Cups.

Bake 15 - 17 minutes.
A toothpick in the center should come out clean.

Use a plain piping tip and a piping bag.
Pipe the Jelly or Jam into the bottom of each muffin.

Use a small sieve and dust the tops of each muffin.

Enjoy!
Peace in the Kitchen!



Baked Pumpkin Doughnuts with Chocolate Glaze

Here's what you'll need:

Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder

In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.

Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.

Chocolate Glaze.

1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Enjoy!
Peace in the Kitchen!





I bought a Mini Doughnut pan at Christmas, to experiment with various Baked Doughnuts.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain.


Here's my recipe for a basic Baked Doughnut in a full sized pan.

2 C Flour
3/4 C Sugar
2 tsp Baking Powder
1/4 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted

In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt

I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter

Pour wet ingredients into dry ingredients and mix well

Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 425 degrees for 7-9 minutes
Remove pan to a Rack to Cool 5 minutes.
Transfer Doughnuts to a Rack to Cool Completely.

You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.


Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.

I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.

Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.

I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup

Enjoy!
Peace in the Kitchen!

Baked Apple Cider Doughnuts:

Non Stick Vegetable Spray

3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar

Spray a 6 count Doughnut Pan

Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well

Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well

Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .

Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean

Four  options to top the Doughnuts:

Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .

Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup

Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.

Options #3
Chocolate Glaze:
1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the Doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the Doughnuts

Allow Glaze to set 30 minutes before serving.

Option#4
Powdered sugar glaze:

1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.

Enjoy!
Peace in the Kitchen!


Apple Cider Doughnuts #2


Here's what you'll need:

1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees


3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar


Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well

In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well

Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.

In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.

While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.

Enjoy!
Peace in the Kitchen!



Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!

3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten

2 Doughnut pans sprayed with a Vegetable Spray

Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!

In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well

Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely

Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.


Enjoy!
Peace in the Kitchen!

I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!



This recipe sort of reminds me of the French/American dessert known as the Croi-Doughnut. This turns a flaky biscuit dough into a baked Doughnut treat that adults and kids will enjoy. They can be decorated in a variety of ways.
During the Holidays we have the option to be Naughty or Nice.......... Make these and be a little bit Naughty!

Baked Biscuit Doughnut Treats

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
A Doughnut Hole Cutter or a Small Round Biscuit or Cookie Cutter to create a Hole in the center of the Dough.


1 Container of Refrigerated Grands Flaky Biscuits.

A Bowl with 8 TBS Butter, melted for Dipping the Dough.

A Bowl with 3/4 C Granulated Sugar mixed with
2 tsp of Cinnamon for Dipping the Dough.

Alternate Garnishes:
Icing
Sprinkles

On a Flat Surface:
Open the Biscuit Container.
Separate the Biscuits.

Flatten them slightly with your hands or
use a small Rolling Pin.

Use the Cookie Cutter to cut a Hole in the center.

Dip the Doughnuts and the Holes in Butter and then in the Cinnamon/Sugar Mixture.
Place them on the Sheet Pan.

Bake for 12 minutes.

Remove the Pan to a Rack to Cool Completely.
You can Ice them and add Sprinkles if you choose.

Enjoy!
Peace in the Kitchen!




When Fall is in the air, I bring out some of the best Holiday recipes. This one is for Fall, Halloween and Thanksgiving.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze:

Here's what you'll need:
Preheat the Oven to 325 degrees.
A Doughnut Pan for Baking Doughnuts, sprayed with a Vegetable Cooking Spray. (Yields 24 Doughnuts)
A Pastry Piping Bag
A Baking Rack and a Sheet Pan lined with Parchment Paper. This is for Glazing the Doughnuts.

1 C of Canned Pumpkin Pie Pumpkin.
1 Box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the Box)
2 Large Eggs
1 C Cold Water

1 Recipe of Pumpkin Spice Glaze:

1 C Confectioner's Sugar + additional for Dusting.
2 TBS Hazelnut Coffee Creamer
1 TBS Pumpkin Pie Pumpkin
1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla

Add all ingredients to a Mixing Bowl.
Whisk until Creamy Smooth.


Doughnuts

In a Mixing Bowl:
Pumpkin
Cake Mix
Eggs
Water
Whisk until Well Combined.

Fill the Pastry Bag with the Batter.
Pipe evenly into the Wells of the Pan.

Bake 16 minutes.

Remove Pan to a Rack.
Cool 5  Minutes.

Transfer Doughnuts to a Rack over the Sheet Pan.
Drizzle with Glaze.
Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Maple Squares and Maple, Maple Pecan Cookies

I love the taste of Maple. I created a Maple cookie recipe for a local Holiday Cookie Baking Contest that I enter annually. I reposted it at the end of this new recipe. Here's another great taste of Maple in a Bar Cookie.

Shady Maple Farms
Certified Organic
Pure
Maple Chunks

Pure Maple Extract
(do not use Imitation Maple)

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan lined with Parchment Paper extending 2" over the edge of all 4 sides. Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Maple Squares

Batter ingredients:

12 TBS C Butter, room temperature
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 large Egg
3 tsp Pure Maple Extract (not Imitation Maple)
2 C Flour
2 tsp Cornstarch
1 tsp Baking Powder

Frosting Ingredients:

4 oz. Cream Cheese
4 TBS Butter, room temperature
2 1/2 C Confectioner's Sugar, sifted
1/2 tsp Pure Maple Extract (not Imitation Maple)
1 1/2 TBS Whole Milk
1/4 C Shady Farms Certified Organic Pure Maple Chunks


Batter directions:

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat for 4 minutes.
Add:
Egg
Pure Maple Extract
Beat just until combined.

In a small bowl:
Flour
Cornstarch
Baking Soda
Whisk well.
Slowly beat into the Egg mixture, just until combined.
Spoon batter into the lined baking pan.
Bake 18 0 20 minutes.
Remove pan to a rack to cool completely.
When completely cooled, use the edges of the Parchment Paper and remove the bars to a flat surface.

Prepare the Frosting.

In a large bowl with an electric hand mixture:
Cream Cheese
Butter
Beat well until creamy smooth.
Slowly beat in Confectioner's Sugar.
Add:
Pure Maple Extract, beat just until combined.
Add:
Gradually add milk until desired consistency is reached.
Use an off set spatula and frost the bars.
Sprinkle evenly with Maple Chunks.
Cut into Squares to serve.

Enjoy!
Peace in the Kitchen:

This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)

I just found out that this recipe is a finalist in the contest.
The judging is Thursday November  7th. I'll have results and pictures from the contest.

I use a medium cookie scoop, 1 1/2 " in diameter

It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor

Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C  (3 sticks)  butter, softened
1 C milk
5 C flour
2 tsp  baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)

In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well

Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks

Refrigerate for 1 hour

Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.

Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.

Icing:

Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand

Ice completely cooled cookies and sprinkle the tops with Maple Chunks.

Enjoy!
Peace in the Kitchen!

Sorry that the color was off.
They look more like the top photograph, with Icing.

Halloween Witch Hat Cookies

What a clever idea for a Halloween Cookie. They're so easy, the kids can help make them. They'd be great for your Halloween Party.

Here's what you'll need:

Nabisco Chocolate Wafers
Orange Icing
Hershey's Chocolate Kisses

Squeeze a bit of Icing in the center of the cookie.
Place a Chocolate Kiss on top of the icing, squeeze slightly so the Icing creates a border around the Chocolate Kiss.

Enjoy!
Peace in the Kitchen!

Apple Hatch Chile Crumble in a Cast Iron Skillet

I happen to love Hatch Chiles and I have many recipes using them. I like desserts made with Hatch Chiles. Here's a great Apple Crumble.

Apple Hatch Chile Crumble in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

6 Jonagold Apples, peeled and roughly chopped
2/3 C Brown Sugar
1 C  roughly chopped Roasted Hatch Chiles. I buy them in a can, it's easier than roasting them yourself.
1 tsp Cider Vinegar
1/4 tsp Cinnamon, divided
1/4 tsp Salt
1/8 tsp Allspice
1/4 tsp Nutmeg, divided
1/8 tsp Cayenne Pepper
1 C Granulated Sugar
1 1/4 C Flour
2 TBS Lemon Zest
12 TBS Butter, cold and cubed
2 TBS Heavy Cream

In a large bowl:
Apples
Brown Sugar
Chiles
Vinegar
1/8 tsp Cinnamon
Salt
Allspice
1/8 tsp Nutmeg
Cayenne Pepper
Toss well to coat the Apples completely.
Pour into the skillet .
Set aside.

In a medium bowl:
Granulated Sugar
Flour
Lemon Zest
1/8 tsp Cinnamon
1/8 tsp Nutmeg
Whisk well.
Cut in the cold Butter to create a Crumble.
Stir in the Cream.
Distribute evenly over the Apples.

Bake 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!

Apple and Toasted Pecan Bread with Brown Sugar Glaze

Another great holiday recipe for Christmas morning or any brunch during the holidays. Serve with your favorite Apple Butter!

Apple and Toasted Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C Chopped Pecans, divided
1 - 8oz. container of Sour Cream
1 C Granulated Sugar
2 Large Eggs
1 TBS Vanilla
2 C Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 C peeled and finely chopped Jonagold Apples.  (3/4 - 1lb.)


Glaze:
8 TBS Butter
1/2 C Brown Sugar

On a Sheet Pan lined with Parchment Paper:
Pecans, toast for 6 - 8 minutes, stirring half way through.
Set aside to cool.

In a  medium mixing bowl with a hand held electric mixer:
Sour Cream
Sugar
Eggs
Vanilla
Beat for 2 minutes.

In a small bowl:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Gradually add to the wet ingredients and beat just until blended.

Fold in, by hand:
Apples
1 C of the toasted Pecans
Pour batter into the pan.

Sprinkle the top with remaining cup of Pecans.
Bake for 60 - 65 minutes until a toothpick in the center comes out clean.
NOTE:
Shield with an aluminum cover after 50 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert twice  (so the right side is up) onto a rack to cool completely.
Transfer to a serving platter.


Glaze directions.

In a 1 quart saucepan on medium heat:
Butter
Brown Sugar
Bring to a boil.
Boil for 1 minute.
Remove from heat.
Drizzle evenly over the top of the Bread.
Allow to cool at least an hour before serving.

Enjoy!
Peace in the Kitchen!

Eggnog

Here's my favorite recipe for homemade Eggnog. It's the only one I make. I have another favorite one that's easy and it's made with Eggnog Ice Cream. I've added it at the end. If you can't get the Ice
Cream, this one is the best:

Homemade Eggnog:

6 Eggs, separated
3/4 C White Sugar
2 C Whole Milk
3 C Heavy Cream
1/2 C Bourbon/Whiskey
1/4 C Dark Rum
1/4 C Brandy
Nutmeg for garnish

In a very large bowl with an electric hand mixer:
Egg Yolks
Beat until thick and pale yellow.

Add:
Sugar, slowly
Beat well.

Whisk in, by hand:
Milk
2 C Cream
Mix well

Add:
Bourbon
Rum
Brandy
Whisk well.
Cover and refrigerate for 24 hours.

Just before serving:

In a large bowl with an electric hand mixer:
Egg Whites
Beat until stiff.
Fold into the other mixture.

In a bowl:
Beat the remaining 1 C of Cream until stiff.
Fold into the Eggnog.
Sprinkle the top evenly with Nutmeg.

Enjoy!
Peace in the Kitchen!


I've researched many recipes for Eggnog and the following is the easiest and one of my favorites. I've made the most complicated recipes involving eggs that have to be beaten, egg whites that have to be folded into the mixture, recipes that include a French Vanilla Pudding mix, sweetened condensed milk etc.
I'm not opposed to tackling difficult or complicated recipes that are time consuming. I find some of them a challenge and I have created some original recipes that I don't expect others to make, however, I also appreciate some of the most simple, tried and true recipes, and this one is one of those! I've posted my favorite homemade recipe on the Blog too that's more traditional.

I'm not sure why I called it "Texas" Eggnog, maybe it's the addition of whiskey!
But it's dang good!

Texas Holiday Eggnog:

1/2 gallon of the best darn good Eggnog Ice Cream  money can buy.
1 quart of whole milk
1 quart of the best darn good Eggnog money can buy.
1/2 pint Brandy
1/2 pint Dark West Indies Rum!
1/2 pint  Blended Whiskey, what ever you can find!
Freshly ground nutmeg for a garnish.

Soften the ice cream
Mix all of the ingredients by hand, in a large bowl.
Chill in the refrigerator.
Just before serving, sprinkle the top of the Eggnog with a good amount of nutmeg.

Enjoy!
Peace in the Kitchen!

Merry Christmas Y'all!