Christmas Cooked Eggnogcarrie Sheridan Recipes

CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN

Steps:

• Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
• The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
• Refrigerate whites [making SURE there is no white embryonic material in this].
• Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
• Continue on a low boil until the mixture thickens some, stirring constantly.
• Take the egg-milk mixture off the stove.
• Add 2 packages of gelatin dissolved into 1/4 cup water.
• Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
• Cover and chill in the refrigerator overnight.
• The next day, remove the egg whites from the refrigerate and let warm to room temperature.
• Prick pie shells with a fork and prebake.
• Set the shells aside to cool.
• Whip the 8 egg whites with 1/2 cup sugar until very stiff.
• Set aside.
• Whip the egg-milk custard mixture until very fluffy.
• Whip the 1/2 cup heavy cream.
• Fold the whipped cream into the whipped egg-milk custard mixture.
• Fold the stiff egg whites into the custard mixture.
• Turn out into cooled pie shells.
• Grate the Hershey's chocolate bar over both pies.
• Refrigerate until ready to serve.
• [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
• Also you can substitute 2-3 ounces of bourbon for the rum.
• For children, you can just use rum flavoring - but often the kids like the hint of liquor.

COOKED EGGNOG

Steps:

• In a large saucepan, mix the eggs, sugar, and salt, if used.
• Stir in 2 cups milk.
• Cook, stirring constantly, until thickened and mixture coats a metal spoon (will read 160°F on a candy thermometer).
• Remove from heat and add 2 cups milk and extract.
• Chill several hours or overnight.
• Whirl in blender before serving.
• Add rum or brandy as desired, top with whipped cream and ground nutmeg.

CHOCOLATE MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN

Steps:

• Preheat oven to 350.
• Melt chocolate in a pan or bowl set over hot water on the stove.
• Let cool.
• Beat egg white and salt until stiff, but not dry.
• Gradually beat in sugar until the mixture is very stiff and satiny.
• Fold in the almonds, vanilla and melted chocolate.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake for 15 minutes.
• it's best to take these off with a spatula while still warm].
• if you want to cheat, these can also be baked on brown paper or parchment paper.

CHRISTMAS COOKED EGGNOG/CARRIE SHERIDAN

Steps:

• Place the eggs and sugar in a pan and whisk until light-colored and frothy.
• Whisk in 2 cups of the milk until thoroughly blended.
• Place the pan over medium heat, continuing to stir until the mixture thickens and coats the back of a wooden spoon -- about 5 minutes. If you are using a thermometer, the temperature should reach 160 degrees.
• Remove the pan from the heat and let it stand for about 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract and nutmeg.
• Refrigerate at least 2 hours to allow to cool completely before serving.