My sis is coming to visit a few days and we both love eggnog, so I whipped up this very easy nog. Yummy!
3 cups Milk
1 cup Heavy Cream
1 cup Sugar
½ teaspoon Vanilla Extract
½ teaspoon Salt
Nutmeg to taste
1. In a mixing bowl, whisk together 1 cup sugar and ½ teaspoon salt.
2. Crack 6 eggs into the mixing bowl and whisk very well until homogeneous.
3. Pour 3 cups of milk into a large pot and turn the heat up to medium.
4. Pour the egg mixture into the milk and whisk very quickly.
5. Continuously whisk while it heats up. You want to get the mixture to about 150 to 160 degrees Fahrenheit.
If you have a food thermometer you can keep track of the heat that way, but if you do not have one simply heat
the mixture until you start to see a little steam, then give it another 30 to 60 seconds to cook while whisking.
You will notice that it thickens a bit and becomes smooth. It will take about 5 minutes.
6. Take the pot off the heat as soon as the proper temperature is reached. Add 1 cup of cream and ½ teaspoon
vanilla extract. (you may add a little nutmeg at this point if desired) Stir well.
7. Put into a bowl or pitcher and refrigerate until it is cold and thick. (around 8 hours)
8. When ready to serve, stir or shake the eggnog, pour into serving glasses. Dust with nutmeg.
06 Nov 2014 Leave a comment
03 Nov 2014 Leave a comment
Did this Pillsbury Crescent Ring for the Patriots game last night. Go Patriots! Really easy and good although I substituted off brand rolls, mozzarella, bologna instead of capocollo, and my own peppers from our garden. Also added onion. You could do this many different ways.
2cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2cup well drained roasted red bell peppers (from a jar)
8slices provolone cheese, halved
1/3lb deli sliced hot salami
1/4lb deli sliced ham
1/4lb deli sliced capocollo
1/2cup well drained hot pepper rings (from a jar)
Heat oven to 375°F.
Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.
If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings. This link will show you how to put it together. Have fun!