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Shortbread

In Blog, Desserts, Recipe On December 20, 2015 Comments Off on Shortbread

Easy to make and so easy to eat!! Make a double batch and give some away as host/hostess gifts! 

 

Method:
Preheat oven to 400 F. Cream butter and sugar well. Beat in egg yolk with vanilla and almond extract. Sift flour and baking powder together and gradually add to creamed mixture Divide dough in half, roll into smooth round cylinders about 1” to 2” in diameter, wrap each in waxed paper or plastic wrap and refrigerate until firm (can be frozen up to 2 months). Cut into ½” slices, place on prepared cookie sheets and garnish with glazed cherries. Bake for 7 to 8 minutes or until lightly golden.

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Spanish Dates

In Appetizers, Blog, Recipe On December 20, 2015 Comments Off on Spanish Dates

We started making these little gems some 20 years ago at Gourmet Goodies, when I needed to come up with a creative Spanish menu for the opening night reception for the Man of La Mancha. What a combination of flavours. In Spain appetizers are called tapas and this is a traditional one that can be made one to two months ahead of schedule. Cook, chill and freeze. Allow at least two of these for each guest, because once the flavour sensation sinks in, they will be back for more!

Method:
Preheat oven to 350 F. Slice the sausage into quarters lengthwise and then into 6-1″ pieces. Cut one side of the date open and stuff the sausage into it. Wrap each date with bacon and secure with a toothpick. Bake for 20 to 30 minuets or until bacon is crisp. Serve warm.

 

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Holiday Egg Nog

In Accompaniments, Blog, Recipe On December 20, 2015 Comments Off on Holiday Egg Nog

 

 

Yes, this is what egg nog should be – not the store bought variety. One taste of this and there is no turning back.

Method:
In a large bowl, beat the egg whites with a wire whisk or electric beater until frothy. Gradually add the ¼ cup sugar and continue beating until the egg whites form soft peaks when the beater is lifted. In another large bowl, beat the egg yolks until they run off the beater in thick ribbons. With a large rubber spatula, fold the egg whites and yolks together thoroughly. Beat the whipping cream with the 1 tbsp of icing sugar until the cream holds soft peaks. Gently pour the egg mixture and cream into a large punch bowl or storage container. Slowly add the whiskey, rum and milk, beating gently all the while. Grate about ½ teaspoon of the nutmeg over the top of the eggnog, then sprinkle with the lemon and orange rind. Chill for at least 2 hours before serving.