Egg Nog

Nothing says, "Holiday Season" like creamy, delicious egg nog. Dazzle your guests with this quick and easy home brew.

Ingredients
3 eggs
2 Tbs sugar
pinch of salt
1 - 1/2 cups milk
1/2 tsp vanilla
Preparation
Start by... adding all the ingredients to the Tall Cup and blend with the Cross Blade until smooth (about 8 seconds).

Then... Pour into a sauce pan and over low heat, warm the mixture making sure to stir it constantly.

When... the mixture has thickened remove it from heat. Cover and refrigerate until well chilled.

Serving Suggestion
This recipe serves 2, double or triple the ingredients (and use the Blender Attachment) for more servings.
Tip!
Add a shot of rum and a sprinkle of nutmeg to each serving for a classic holiday cocktail.

Buttermilk Pancakes

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup or your favorite jam.

Makes about 8 - 3-inch (7.5 cm) pancakes.



Recipe:

1 cup (140 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
3 tablespoons (40 grams) unsalted butter, melted
Plus extra melted butter for greasing the pan.

Marshmallows

1 cup (240 ml) cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavored gelatin
2 cups (400 grams) granulated white sugar
1 cup (240 ml) light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Garnish:
4-5 cups (460 - 575 grams) confectioners' (powdered or icing) sugar, sifted.

Once you are comfortable making your own marshmallows, you may want to try experimenting with this recipe
. You can substitute almond extract (1/2 teaspoon) or mint extract (2 teaspoons) or even lemon extract (2 teaspoons) for the vanilla extract. Another idea is to add a little food coloring to make them say, orange for Halloween, pink for Valentine's Day, or green for St. Patrick's Day. And if you want to coat them in something besides confectioners' sugar, try using toasted coconut, cocoa powder, or even toasted and ground nuts. Of course, you can cut the marshmallow into other shapes besides squares, simply by using your favorite cookie cutters.

Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1/2 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick crème of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

Licorice Caramels

INGREDIENTS:
* 1 cup butter
* 2 cups white sugar
* 1 (14 ounce) can sweetened condensed milk
* 1 cup corn syrup
* 1/8 teaspoon salt
* 1 teaspoon anise extract
* black paste food coloring

DIRECTIONS:
1. Line a 9x9 inch dish with buttered foil.
2. In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
3. To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

Caramels

Caramels:
1 1/2 cups (360 ml) heavy whipping cream
1 cup (200 grams) granulated white sugar
1 cup (210 grams) packed, light brown sugar
2 teaspoons kosher salt
2 teaspoons pure vanilla extract

Caramels: Butter an 8 x 8 inch (20 x 20 cm) baking pan.

In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F (118 degrees C). (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)

Remove from heat and stir in the vanilla extract. Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.

With a sharp knife, (oiled with a tasteless vegetable oil, like safflower), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane.

Makes about 48 pieces.

Pumpkin Roll

For Pumpkin Roll: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy).

Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon

, allspice, and salt.

Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.

To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.

Serves about 6 - 8 people.

Sources:

www.verybestbaking.com

Chase, Sarah Leah Chase. 'Cold-Weather Cooking'. Workman Publishing. New York: 1900.

Pumpkin Roll:

3/4 cup (100 grams) all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3 large eggs, room temperature

1 cup (200 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

2/3 cup (150 grams) pumpkin puree

Filling:

8 ounces (226 grams) cream cheese, room temperature

2 tablespoons (28 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle

or 1 cup (100 grams) chopped walnuts or pecans

Garnish:

Confectioners' (powdered or icing) Sugar

Big Thick Brownies From Scratch

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) a 9 x 13 inch (23 x 33 cm) pan and then line the bottom of the pan with parchment paper.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside.

Meanwhile, in a large bowl whisk (or use a hand mixer) together the eggs and sugar. Fold in the melted chocolate mixture and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt and then fold into the chocolate and sugar mixture until well combined.

Pour into the prepared pan and bake for about 40 - 50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. Store leftovers in the refrigerator. These freeze very well.

Makes 24 - 2 inch (5 cm) brownies.

1 1/2 pounds (680 grams) semisweet or bittersweet chocolate, chopped

1 cup (2 sticks) (226 grams) unsalted butter, cut into pieces

6 large eggs

2 cups (400 grams) granulated white sugar

1 tablespoon pure vanilla extract

1 1/2 cups (210 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt