Appetizers
Asparagus Cigars
Artichoke and Crab Dip
Baked Brie with Chutney and Bacon
Bacon Wrapped Water Chestnuts
Beer Cheese
Caviar Pie
Fried Banana Peppers
Brunch
Garlic Cheese Grits
Sausage Egg Breakfast Casserole
Breakfast Pigs-in-a-Blanket
Soups
Vichyssoise
Main Dishes
Green Chile Chicken Lasagna
Turkey Tetrazzini
Foolproof Rare Prime Rib
Veal Scaloppine with Cream & Calvados
Miso and Soy Chilean Sea Bass
Leg of Lamb
Sides
Corn Pudding
Fried Green Tomatoes
Peas with Herbs
Tomatoes Stuffed With Spinach Souffle
Salad
Spinach Salad with Poppy Seed Dressing
Sauces
Henry Bain Sauce
Hollandaise Sauce
Bearnaise Sauce
Mayonnaise
Bread
Refrigerator Rolls
Desserts
Amaretto Mousse
Classic Crème Brûlée
Big Daddy's Egg Nog
Buttermilk Chess Pie
Table of Contents
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5
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13
15
17
19
21
23
25
27
29
31
33
35
37
39
41
43
45
55
47
49
51
53
57
59
61
63
Aspargus Cigars
Flatten bread slices with a rolling pin.
Remove crusts.
Spread bread with Alouette.
Place thin slice of ham on top of Alouette.
Trim asparagus 2 in. longer than bread.
Steam asparagus in shallow dish covered with plastic wrap in microwave for
1 minute.
Place one spear on each slice; roll up bread and place seam side down on a
greased baking sheet.
Brush with butter.
Bake at 350° for 15-20 minutes until crust is brown.
Cut them in half and stand them up on the cut edge for serving.
Directions:
Makes 1 dozen
1 container (8 ounces)
Alouette spreadable cheese
12 slices white bread
12 fresh asparagus spears,
trimmed
12 slices of ham (thinly
sliced)
1/4 cup butter, melted
Ingredients:
Sauté peppers in oil.
Add artichokes, mayonnaise, onions, parmesan cheese, lemon juice,
Worcestershire, pimientos, jalapeños, peppers and celery salt.
Fold in crabmeat.
Pour mixture into a 2 quart casserole.
Bake at 375° for 20 minutes until bubbly.
1 large red pepper, chopped
1 tablespoon olive oil
2 14-ounce cans of artichoke
hearts, drained and chopped
2 cups of mayonnaise
1/4 cup chopped green onions
1 cup freshly grated parmesan
cheese
1 1/2 teaspoons of freshly
squeezed lemon juice
4 teaspoons of Worcestershire
1/2 cup chopped pimientos
drained
3 jalapeño peppers, chopped
1 teaspoon celery salt
1 pound backfin crabmeat
Baked Brie with Chutney
and
Ba
c
o
n
Place brie in round quiche pan.
Cover with chutney.
Bake at 350° for 15 minutes.
Remove and spread crumbled bacon and chopped green onion on top, and
bake an additional 5-10 minutes.
Let stand 10-15 minutes to set.
1 round of brie (size
depends on how many you
plan to serve)
1 8.5-ounce jar Major Grey’s
Chutney
crumbled bacon
chopped green onions
Bacon Wrapped Water Chestn
u
ts
Combine the water chestnuts and soy sauce in a resealable plastic bag and
let marinate at room temperature, tossing and massaging the bag
occasionally, for 30 minutes.
Preheat the oven to 400°.
Wrap each water chestnut in a piece of bacon and secure with a toothpick.
Set a cooling rack into a rimmed baking sheet and arrange the baconwrapped water chestnuts on top.
Bake until the bacon renders its fat and is crisp, about 30 minutes.
Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce
and 1/3 cup water in a bowl to make a sauce.
Remove the baking sheet from the oven and carefully lift the cooling rack off
the baking sheet.
Drain away any fat in the baking sheet and wipe dry with paper towels.
Line the baking sheet with foil and lightly spray the foil with nonstick cooking
spray.
Carefully transfer the bacon-wrapped water chestnuts to the bowl with the
sauce, swirling to fully coat, then spread out on the baking sheet.
Return the baking sheet to the oven and bake, tossing every few minutes,
until the sauce is reduced to a sticky glaze, about 15 minutes.
Immediately transfer the bacon-wrapped water chestnuts to a warm serving
platter.
Sprinkle with pepper and serve while hot.
Serves 4-6
2 8-ounce cans whole water
chestnuts, drained and rinsed
2 tablespoons low-sodium soy
sauce
14 slices bacon, cut crosswise
into thirds
1/3 cup ketchup
1/3 cup firmly-packed dark
brown sugar
1 tablespoon Worcestershire
toothpicks
Let beer decant for 24 hours.
Take garlic, cayenne pepper, brown sugar, white pepper, chili powder, beer
and mix in a cup.
Microwave for 1 minute.
Blend with Ye Olde Tavern cheese.
10 pound crock of Ye Olde
Tavern cheese (cold pack
cheddar)
1 can (12 ounce) Imperial Stout
beer
1/3 cup granulated garlic
1/3 cup cayenne pepper
pinch of brown sugar
dash of white pepper
dash of chili powder
We used to get crocks of Ye Olde
Tavern sharp cheese, they closed after
90 years in 2017. There are a lot of
spreadable cold pack sharp cheddar
cheeses on the market now that will
work just as well.
Spread cream cheese on a round platter leaving a 2\" edge for garnish.
Place lemon wedges around the edge.
Evenly spread black caviar.
Sprinkle red caviar.
Sprinkle hard boiled egg yolks.
Sprinkle green onions over caviar.
Sprinkle parsley over top.
This may make you
super thirsty!
Do not eat this before
going out for
a night of drinks.
Voice of experience!
2 12-ounce tubs of whipped
cream cheese
2 bunches green onions
6 hard boiled egg yolks
2 jars black caviar
1 jar red caviar
2 lemons, cut into wedges
fresh parsley
Combine self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup oil.
Stir completely, or blend with an electric mixer.
Have your sweet banana peppers prepared for cooking.
Heat 2 inches of oil in an electric deep fryer or a pot on the stove to 360°.
With tongs, gently lay peppers in batter, allowing excess batter to drip into
bowl, and then gently transfer to the hot oil.
You may fry several peppers at the same time. Fry until golden brown on
both sides, and then remove with tongs or other utensil and place on paper
towel lined baking sheet to drain.
When all peppers are fried and removed, pat the upper side to remove any
further excess oil.
1 1/2 cup self-rising flour
1-2 eggs, well beaten
1 cup milk
1/4 cup oil (sunflower oil or
coconut oil for sweetness)
sweet banana peppers, washed,
dried, seeded with pulp
removed
2 inches of cooking oil in a deep
fryer or pot on the stove (I use
peanut oil.)
as good as
Bring milk to a boil and add grits.
Cook over medium heat, stirring constantly for 8-10 minutes.
Add butter, garlic cheese and salt.
Stir until butter and cheese are melted.
Beat eggs and milk.
Add grits to mixture.
Bake at 350° for 30 minutes.
Sprinkle grated cheese on top.
Bake another 15 minutes until nice and brown.
3 1/2 cups milk
1 cup stone ground grits
1 4-ounce stick of butter
1 6-ounce roll of Kraft garlic
1 teaspoon of seasoning salt
2 eggs
1/2 cup of milk
1/2 cup sharp cheddar cheese,
grated
1-1/2 pounds sharp cheddar
1/2 pound Velveeta
3 ounces cream cheese
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
Kraft Garlic Cheese roll has been
discontinued. This is an acceptable
substitute:
Be sure to measure out 6 ounces
and not use the entire batch!
Sausage Egg Breakfast Cassero
l
e
Place bread cubes in a casserole dish.
Cook sausage and drain.
Sprinkle cheese over bread, then sprinkle sausage.
Beat eggs with 2 1/2 cups of milk.
Pour over casserole.
Refrigerate.
When ready to bake, dilute soup with 1/2 cup milk and pour over casserole.
Bake at 350° for 1 - 1 1/2 hours.
Serves 6
8 slices of bread, cubed
2 cups grated sharp cheddar
1 1/2 pounds sausage (cooked
and drained)
5 eggs
2 1/2 cups milk
3/4 teaspoon of dry mustard
1/2 cup milk
1 cup mushroom soup
IT'S NOT CHRISTMAS MORNING
WITHOUT THIS BREAKFAST CASSEROLE
AFTER WE OPEN OUR GIFTS!
Heat oven to 375°.
Separate dough into triangles.
Brush each triangle with maple syrup.
Wrap dough triangle around each sausage link.
Place on ungreased cookie sheet, seam side down.
Bake 12 to 15 minutes or until golden brown.
Serves 8
8 fully cooked sausage links
1 can (8 ounces) refrigerated
Pillsbury™ Original Crescent
Rolls (8 Count)
Maple Syrup
Wash leeks in a bowl of cold water, lift out and drain well.
Melt butter in 8-quart heavy pot over low to medium heat.
Add chopped leeks and onion, cover and cook stirring occasionally, until
softened, about 10 minutes.
Add potatoes with water and salt and simmer covered until potatoes are
tender, approximately 30-40 minutes.
Add milk and half-and-half and bring just to a boil, stirring, then remove from
heat.
Puree mixture in batches in a blender and force through a fine-mesh sieve
into a large bowl, pressing hard on solids; discard solids.
Stir in cream and white pepper to taste.
Refrigerate, covered, until very cold.
Season with salt before serving and sprinkle with chives.
Serves 8-10
4 medium leeks - white and
pale green parts only
2 tablespoons of unsalted
butter
1 medium onion chopped
1 1/2 pounds russet potatoes,
peeled and diced
2 teaspoons salt
2 cups whole milk
2 cups half-and-half
1 cup heavy cream
White pepper
Fresh chopped chives
Green Chile Chicken Lasagne
Roast chicken thighs, remove bones and cut into pieces.
Stir in tomatoes and onion soup until blended.
Cook over medium heat for 8 minutes.
Stir in chicken and green onions.
Arrange 2 tortillas in the bottom of the backing dish.
Spread 1/3 of the chicken mixture on top, 1/3 cilantro, and 1/3 cheese.
Repeat layers twice ending with cheese.
Let stand 10 minutes.
Serve with sour cream.
2 10-ounce cans Rotel tomatoes
with green chiles
2 cans cream of onion soup
2 cups chopped chicken thighs
12 green onions, chopped
6 7-inch flour tortillas
8 ounces of Pepper Jack cheese
fresh cilantro
Heat 4 tablespoons of butter and olive oil in large saucepan.
Add mushrooms, sauté 5 minutes.
Remove mushrooms with slotted spoon; reserve.
Add flour to pan juices; stir to form roux. Cook until bubbly.
Slowly add broth, cook until thickened. Remove from heat.
Add cream, sherry, Parmesan, and nutmeg; stir until cheese melts.
Add turkey and mushrooms; stir well.
Combine with cooked spaghetti; turn into greased 13x9x2 inch baking dish.
Melt 2 tablespoons of butter, toss with bread crumbs. Sprinkle over
casserole.
Bake in pre-heated oven at 375° for 25-30 minutes.
6 tablespoons of butter
3 tablespoons of olive oil
1/2 pound of fresh mushrooms,
sliced
4 tablespoons flour
2 cups chicken broth
2 tablespoons dry sherry
3/4 cup grated Parmesan
1/8 teaspoon ground nutmeg
3 cups cubed turkey
1/2 pound spaghetti, cooked
and drained
1/4 cup italian-style bread
crumbs
Foolproof Rare Prime
Rib
Let prime rib come to room temperature.
Trim off excess fat and season excessively with lemon pepper and
seasoning salt.
Place in roasting rack, fat side up.
Preheat oven to 375°; roast meat exactly 50 minutes.
Turn off heat, leaving meat in the oven until shortly before serving
time.
DO NOT OPEN OVEN DOOR AT ANY TIME!
To re-heat, set oven temperature at 300°.
Heat 25-30 minutes or until internal temperature is as you like it.
Rare meat is 120-125°
Medium rare is 130-135°
Well done is 140-145°
Rule of thumb is to remove your prime rib roast from the oven
when it hits 120° and allow it to rest for about 20 minutes
while loosely tented with foil.
Do NOT open oven!
It's tradition to tape
a sign on the oven door
so no one opens it
to see what smells so good!
the best piece of prime rib
you can find
lemon pepper
seasoning salt
Veal Scaloppine with Cream
& Calva
d
os
Peel, core and cut apples in 1/2\" cubes.
Sprinkle with lemon juice.
Sprinkle veal with salt and pepper, then with the flour, shaking off excess.
Heat butter and oil in a large 15\" skillet. When hot, add veal few pieces at a
time & sauté until lightly browned on both sides (about 4 minutes each side).
Add apples with lemon juice and calvados to the pan. Scrape up all pan
encrustations & cook over medium heat 3 minutes.
Add cream and continue cooking until mixture has turned a rich ivory color.
Cook 10 minutes or until sauce coats a spoon.
Spoon over veal.
Place in 350° oven for 15 minutes to let the veal soak up the yummy sauce.
12 veal scaloppine cutlets
3 medium apples
5 tablespoons of lemon juice
1 teaspoon of black pepper
2 ounces of flour
2 ounces of butter
2 tablespoons of vegetable oil
5 tablespoons of Calvados (or
more)
12 ounces heavy cream
Miso and Soy Chilean Sea
Bass
Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a
bowl to make the marinade.
Place the sea bass in a large sealable plastic bag and pour the marinade over
the sea bass.
Chill in refrigerator 3 to 6 hours.
Arrange the fillets on a baking sheet.
Discard the marinade.
Preheat the oven broiler and set the oven rack about 6 inches from the heat
source.
Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to
9 minutes.
Sprinkle with chopped green onions to serve.
Serves 4
1/3 cup sake
1/3 cup mirin (Japanese sweet
rice wine)
3 tablespoons soy sauce
1/4 cup packed brown sugar
1/3 cup miso paste
4 4-ounce fillets fresh sea
bass, about 1 inch thick
2 tablespoons chopped green
onion
Trim the skin and most of the fat off the lamb.
Mix dijon, olive oil, wine vinegar, lemon juice, Worcestershire, rosemary,
pepper and garlic powder.
Spread over lamb.
Cover with onion slices and strips of bacon.
Roast in 350° oven until desired degree of doneness (130° for medium rare,
145° for well done).
To make the sauce:
Mix ketchup, red currant jelly, sherry and lamb drippings over low heat
until jelly is dissolved. Thicken slightly with mixture of flour and water.
1 leg of lamb
3 tablespoons of dijon
1 tablespoon of wine vinegar
1 tablespoon of olive oil
1 tablespoon of lemon juice
1 tablespoon of
Worcestershire sauce
2 teaspoons of chopped
rosemary
1 teaspoon of freshly ground
pepper
1/2 teaspoon of garlic powder
medium onion slices
8+ bacon strips
1/2 cup ketchup
1/2 cup red currant jelly
1/2 cup sherry
Pierson'
s
favorite
Preheat oven to 350°.
Place corn in a large bowl.
Stir in eggs and cream.
Combine dry ingredients and add to corn mixture.
Stir in melted butter and mix well.
Pour into greased baking dish and bake at 350° for about 1 hour or until
knife inserted into center comes out clean.
This is the recipe I get
the most requests for
in California, and there
are places I go where I
am expected to bring it
as a dish!
3 cups fresh corn cut from the
cob (we use frozen)
6 whole eggs, stirred well (not
beaten)
3 cups of heavy cream
1 teaspoon all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon of baking
powder
2 teaspoons butter, melted
Place tomato slices in a bowl of ice water; soak for about 5 minutes.
Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
Combine cornmeal and flour in a bowl.
Remove tomato slices from ice water, one at at time, and coat lightly in the
cornmeal mixture; shake off any excess.
Place in the hot oil.
Cook tomato slices, working in batches, until edges are golden brown, about
4 minutes per side.
Remove with a slotted spoon and place on a paper towel lined plate.
Sprinkle lightly with seasoning salt.
Serves 6-8
4 firm green tomatoes, cut
into 1/4-inch slices
1 quart ice water, or as
needed
1 cup canola oil, or as
2 cups self-rising cornmeal
2 cups all-purpose flour
seasoning salt to taste
Peas With Herbs
Melt butter and add all herbs.
Add cooked peas.
Done!
1/2 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
4 tablespoons of butter
16 ounce package of frozen
petite peas
Tomatoes Stuffed with Spinach Souffl
Mix Worcestershire, garlic powder, and onion powder with spinach souffle.
Microwave for 4 minutes and let cool.
Cut tops off of tomatoes and scoop out any flesh.
Sprinkle inside of tomato with salt and pepper.
Fill inside of tomato with spinach souffle mixture to the very top.
It is best to pack the tomatoes tight in a pyrex dish so they don't fall apart.
Bake for 20 minutes at 350°.
Sprinkle grated Parmesan cheese on top and put back in the oven to brown
the tops.
SHORTCUT
nobody will ever know
1 package of Stouffer's Spinach
Souffle, thawed
Dash of Worcestershire
Dash of garlic powder
Dash of onion powder
Grated Parmesan cheese
4 firm tomatoes that will hold
up baking
Spinach Salad with Poppy Seed
Dres
i
g
Combine sugar, dry mustard, seasoning salt, vinegar, olive oil
and poppy seeds in a mason jar.
Shake well and refrigerate.
Place spinach, red onion and cherry tomatoes in a big bowl.
Place cottage cheese on top.
Add poppy seed dressing and toss.
Fresh spinach
Red onion
Cottage Cheese
Cherry tomatoes
1 1/2 cups of sugar
2 teaspoons dry mustard
2 teaspoons seasoning salt
2/3 cup vinegar
2 cups olive oil
3 tablespoons poppy seeds
Combine all ingredients, mixing well and pour into mason jars.
The sauce will keep for months in refrigerator.
1 14-ounce bottle ketchup
1 12-ounce bottle chili sauce
10-ounces A1 steak sauce
10-ounces Worcestershire sauce
1 8-ounce jar Major Grey's Chutney
2 tablespoons Tabasco sauce
Place all ingredients, except water, in a blender and process for a few
seconds.
With the blender running, slowly add boiling water.
3 egg yolks
2 tablespoons lemon juice
dash of pepper
1/2 cup butter
1/2 cup boiling water
Combine the vinegar, shallots, tarragon, salt and pepper.
Simmer until the liquid has almost evaporated.
Cool for 5 minutes and place in mixer.
Whisk egg yolks into mixture until it thickens.
Turn mixer on low, and pour in melted butter slowly.
Add cream.
1/4 cup white wine vinegar
2 tablespoons shallots, minced
1 tablespoons fresh tarragon
or 1 teaspoon of dried
tarragon
kosher salt and fresh cracked
black pepper to taste
2 egg yolks
1 cup of unsalted butter
2 tablespoons heavy cream
SMELLS LIKE HOME
With the Cuisinart metal blade in place, add the egg, vinegar, salt, pepper, dry
mustard and sugar to the work bowl.
Process about 2-3 seconds.
Continue processing and gradually pour oil through feed tube, slowly at first.
As mayonnaise thickens, the sound of the machine will become deeper.
Taste for additional vinegar.
Will hold for 10 days in the fridge.
1 whole egg
1 tablespoon of tarragon
vinegar
1 teaspoon of salt
1/4 teaspoon of cayenne
1 teaspoon of dry mustard
2 teaspoon of sugar
1 1/2 cups oil
great for leftover turkey sammies!
Peel and cube 1 potato and cook in boiling water 10-15 minutes.
Mash.
Mix 4 cups flour in large mixing bowl.
Add 1 teaspoon of baking powder (check date on teh bottom) and 1/2
teaspoon of baking soda.
In a large sauce pan combine 1/2 cup unseasoned mashed potatoes, 2 cups
milk, 1/2 cup sugar, 1/2 cup butter and 1/2 teaspoon of salt.
Bring almost to a boil.
Cool to lukewarm, 100°-105°, using a thermometer.
The secret is in the temperature of the milk mixture, if it is too hot it kills the
yeast, and if it is too cold it does not activate the yeast.
Add 1 yeast cake crumbled and stir to dissolve.
Add to flour, baking powder and baking soda and stir into all particles are
wet.
Let stand 15 minutes.
Lightly knead with dough hook of mixer (about 3 minutes).
Let stand another 15 minutes.
Melt 2 1/2 sticks of butter.
On a floured mat roll dough out in 3 batches to about 1/3 inch thick.
Cut with round cookie cutter.
Dip each roll in melted butter and fold over on cookie sheet.
Wrap in plastic wrap and then in foil and freeze.
4-5 hours before serving, thaw rolls and bake in a 400° oven for 8-10 minutes
or until lightly brown.
1 potato
4 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
2 cups of milk
1/2 cup of sugar
1/2 cup of butter + 2 1/2 sticks
of butter
1/2 teaspoon of salt
1 yeast cake
Beat egg yolks in a small mixing bowl until thick and lemon colored;
add milk, stirring well.
Pour yolk mixture into a medium saucepan; cook over medium heat,
stirring constantly, 5 minutes or until thickened.
Soften gelatin in 1/4 cup cold water; add to hot yolk mixture.
Cook, stirring constantly, 2 minutes or until gelatin dissolves.
Remove from heat; stir in Amaretto.
Pour hot mixture into a large mixing bowl.
Chill to consistency of unbeaten egg white.
Combine sugar and remaining water in a small saucepan; cook over
medium heat, stirring constantly, until sugar melts and turns light
brown.
Add 1 cup almonds, stirring to coat well.
Quickly pour mixture on a sheet of aluminum foil. Cool. Break into
small pieces.
Stir pieces into congealed mixture.
Combine egg whites (at room temperature) and salt in a medium
mixing bowl; beat until stiff peaks form.
Fold into partially congealed mixture.
Beat 1 1/2 cups whipping cream in a medium mixing bowl until soft
peaks form. Fold into partially congealed mixture.
Spoon mixture into a 2-quart soufflé dish.
Chill 4 hours or until set.
Garnish with whipped cream and additional almonds.
FUNNY
STORY
Dad needed a
dessert to take to
an AA potluck. This is what
Mom made. Almost got him
kicked out!
4 eggs, separated
1 1/4 cups milk
1 envelope unflavored gelatin
1/4 cup plus 1 tablespoon cold
water, divided
1/2 cup Amaretto
1 cup sliced almonds, toasted
Dash of salt
1 1/2 cups whipping cream
Whipped cream
Additional toasted sliced almonds
Adjust oven rack schedule to lower middle position and preheat oven
to 300°.
Combine 2 cups cream, sugar and salt in medium saucepan.
With paring knife, scrape seeds from vanilla bean into pay and
submerge the pod in the cream.
Bring mixture to boil over medium heat, stirring occasionally to ensure
that the sugar dissolved.
Take pan off heat and let steep for 15 minutes.
Meanwhile, place kitchen towel in bottom of large baking dish or
roasting pan and arrange eight 4-6 ounce ramekins on towel.
Bring water to a boil.
After cream has steeped, stir in remaining 2 cups cream.
Whisk egg yolks in large bowl until broken up and combined.
Whisk 1 cup of cream mixture into yolks until loosened and combined;
repeat with another cup of cream. Add remaining cream and whisk
until evenly colored and thoroughly combined.
Strain mixture through fine mesh strainer into 2 quart measuring cup.
Pour mixture into ramekins, dividing it evenly among them.
Carefully place baking dish with ramekins in oven and pour boiling
water into dish. Be careful not to splash water in the ramekins.
Bake until center of custards are just barely set and no longer sloshy
and digital thermometer reads 170-175 degrees, approximately 30-35
minutes.
Transfer ramekins to wire rack and cool to room temperature, about 2
hours.
Set ramekins on rimmed baking sheet, cover tightly with plastic wrap
and refrigerate until cold, at least 4 hours or up to 4 days.
Uncover ramekins, remove any condensation with paper towel.
Sprinkle each with 1 teaspoon sugar, tilt for even coverage.
Torch sugar to caramelize. Refrigerate uncovered to re-chill for 30-45
4 cups chilled heavy cream
2/3 cup granulated sugar
pinch of salt
1 vanilla bean, halved lengthwise
and seeds scraped
12 large egg yolks
8-12 teaspoons turbinado sugar
Separate eggs.
Mix egg yolks with 1 quart of milk and 3/4 cup of sugar.
Slowly pour in Maker's mark so as to not bruise the eggs.
Whip quart of cream and fold into above mixture.
Beat egg whites until stiff but not dry and fold into above mixture.
It actually takes a whisk to get it integrated. Whisk well before serving as it
will separate.
FUN FACT: The bourbon keeps the milk longer than the use by date.
Big Daddy used to
make a 55 gallon
batch of his egg nog for Allen Company
parties.
1 dozen eggs separated
1 quart of milk
3/4 cup of sugar
Fifth of Maker's Mark
1 quart of whipping cream
In a large bowl, combine sugar and flour.
Beat in the eggs and buttermilk until blended.
Stir in the melted butter and vanilla.
Pour filling into the pie crust.
Bake in the preheated oven until filling is set, about 45 minutes.
2 tablespoons all-purpose flour
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
Thank you Mom for teaching me the art
of cooking!
I love you, Ashley
D E C E M B E R 2 0 2 1
m a d e w i t h l o v e b y A s h l e y