Mo's Easy Homemade Eggnog

It only takes four ingredients to make quick, easy, creamy, delicious homemade eggnog!  But bourbon is a highly recommended fifth.

Christmas at my grandmother’s meant a huge pot of her homemade eggnog at least one of the nights of our holiday.  The original called for one gallon of milk and 10 eggs!  I’d like to tell you how it kept and whether we rewarmed it successfully the next day but I honestly don’t remember having any leftovers!  It’s that good.  As a child, I drank it plain.  No nutmeg, and, of course, no bourbon.  Now I love adding both.

Ingredients
8 1/2 cups or 2 liters whole milk
5 eggs
1 1/2 cups or 300g sugar
1 heaped tablespoon cornstarch
Nutmeg and bourbon or rum (Optional for serving but highly recommended)

Method
Remove 1/2 cup or 120ml from your measured milk and set aside in a small bowl.

Heat the rest of the milk over a low fire.   Do be careful not to let it scorch.

While your milk is warming:  In a very large mixing bowl, beat the eggs until they are light yellow.  Add the sugar to the eggs and beat until creamy and almost fluffy.

Dissolve 1 heaping tablespoon cornstarch into your reserved cold milk.

Use a fork or small whisk to make sure there are not any lumps of cornstarch left.

When the pot of milk comes to the boil, slowly add the cornstarch/milk, stirring quickly.  (When I looked up the boiling point of milk, most references said it was close to the boiling point of water which is 212°F or 100°C but mine bubbled gently at about 190°F or 88°C.  In case you are the thermometer-using type.)  Cook for a few more minutes until it thickens slightly.

I need three hands!  I stirred like crazy before and then after I took the photo, as I kept pouring.

Add a couple of cups of the hot milk to the egg mixture by pouring it in very slowly and whisking quickly.

This is actually the second cup I am pouring in.  I was whisking like a mad woman when
the first hot cup drizzled in.  You should do the same!  In fact, don't stop to take photos at all. 

If you have a friend to help, one can whisk, while the other pours.  If you are alone, set your egg bowl on a towel so it won’t spin and whisk quickly with one hand while pouring slowly with the other.  If you rush this step, you risk cooking your eggs in the hot milk, which will make the eggnog eggy and lumpy.  It’s not a pretty sight.  It can be somewhat rescued by straining it through a fine mesh sieve but just don’t go there to start with.  And, yes, I know all this from sad experience.

Add all the now-warm egg/milk mixture back into the pot with the rest of milk.

Bring it to a gentle boil and let it thicken slightly.

Serve in mugs, topped with a sprinkle of nutmeg.

Go ahead and laugh but I wanted to show you my fake fireplace.  In Dubai.
 It looks like flames from an inside light but it does actually have an air blower that puts out heat too.

Bourbon or rum can also be added, if desired. If you are adding alcohol, give the mug a good stir before drinking and, of course, don't share with your kiddies.

My cup!  Get your own. 

Enjoy!

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Chewy Brownies by Juanita’s Cocina 
• Peppermint Hot Chocolate with Peppermint Wands by Cravings of a Lunatic 
• Bacon Bark by Cooking In Stilettos 
• Chocolate-Peppermint Puff Pastry Bites by The Weekend Gourmet 
• Cranberry Bliss Bars by Hezzi-D’s Books and Cooks 
• Flourless Nutella Marshmallow Cloud Cookie Cups by Cupcakes & Kale Chips 
• Gingerbread Cheesecake Cupcakes by Chocolate Moosey 
• Gingerbread Sugar Cookies by Rants From My Crazy Kitchen 
• Gingerbread Whoopie Pies with Maple Poached Pears and Maple Buttercream by Pineapple and Coconut 
• Hot Chocolate Biscotti by Home Cooking Memories 
• Mo’s Easy Homemade Eggnog by Food Lust People Love 
• Peanut Butter Cup Cookies by Try Anything Once Culinary 
• Pear and Dried Cranberry Baked Custard by See Aimee Cook 
• Pomegranate Margaritas by Dinners, Dishes, and Desserts 
• Reindeer Cookies by Noshing With The Nolands 
• Snowflake Cake by Dizzy Busy and Hungry 
• Spiced Madeleines by The Dutch Baker’s Daughter 

Nanny's Pecan Pie

Louisiana pecan pie is chewy and gooey, full of pecans and sticky goodness, in a flakey short crust. Nanny's pecan pie recipe is the best of the best. Christmas is not Christmas without it!

We were there! After five hours of driving dark highways in the bitter cold, the whole family piled into the warmth of my grandmother’s yellow kitchen. As usual, everyone talking at once. Following shortly behind us, coming from the opposite direction on Interstate 10, my aunt’s family banged through the old screen door, arms laden with luggage and goodies.

Nanny had a stack of pecan pies, all baked in foil pie plates and wrapped in more foil, a tower of shiny as welcome as any star on the nearby Christmas tree. Pecan pie was one of her specialties and this year, she claimed, she had perfected the recipe. Baking pie after pie until the mixture was just right. We laughed when she said 7/8 cup of Karo, because how do you even measure that!

In southern Louisiana, your godparents are your nanan and parran, the Cajun French words for godmother and godfather. Aunt Karen was not my godmother but she was my older sister’s and since I was three years younger, I called her Nanny as well. That was just her name and it never occurred to me until I was much older that she wasn’t my godmother too.

On Christmas Day, 20 years ago, we lost Nanny to breast cancer, after a few years’ hard fight. She was only 49. She lives on through her children and grandchildren and in the cherished memories we have of the most generous and loving aunt, sister, mother, friend anyone has ever known. I eyeball that measuring cup each time I make this pie and channel her precision for 7/8 cup. Her recipe hasn’t failed me yet.

Nanny's Pecan Pie

Ingredients
For the filling:
1 large egg
1/2 cup or 100g sugar
7/8 cup or 207ml clear Karo corn syrup (Just do your best.)
Pinch salt
1 1/2 cups or 180g chopped pecans
4 small pats of butter (about 1 teaspoon each)

1 unbaked pie shell (I use this recipe. Stop when the crust has been pricked with a fork, and come on back here to make the filling.)

Method
Preheat your oven to 300°F or 149°C.

Put your pecans in a large baking pan and pop them in the oven as it preheats. Set a timer for five minutes and shake the pan every time it rings. Take the pecans out when they smell all toasty and nutty. Depending on your oven, this could take 10 minutes or even 20. Depends on how fast your oven preheats and the toasting can really start. Remove the pecans from the oven and set aside to cool.

Beat the egg and sugar until yellow and creamy looking.

Add the Karo and the pinch of salt and whisk again.

After thoroughly mixed, add your cooled pecans.

Pour into unbaked pie shell. Put pats of butter on top.

Bake in your preheated oven for 50/60 minutes. (I suggest putting a piece of foil under the pan, for easy clean up, in case it boils over a little.)

Remove from the oven when the pie is almost set. It might still be just a little bit wobbly in the middle.

Allow to cool completely before cutting.

Enjoy!

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Coconut Hot Chocolate and Chocolate Covered Spoons by Cravings of a Lunatic
• Chocolate Shortbread Bars by Juanita’s Cocina
• Buckeyes byMy Catholic Kitchen
• Chocolate Cherry Hazelnut Fudge by Rants From My Crazy Kitchen
• Chocolate Covered Cherry Cookies by Jen’s Favorite Cookies
• Chocolate Peanut Butter No Bake Cookies by Try Anything Once Culinary
• Chocolate Peppermint Donuts by The Girl In The Little Red Kitchen
• Chocolate Pumpkin Bundt Cake by Liv Life
• Coconut Cream Tres Leches Cake by The Dutch Baker’s Daughter
• Cranberry Pistachio Eggnog Bark by See Aimee Cook
• Cranberry Yogurt Cookies by Mom’s Test Kitchen
• Cranberry-Orange Gin Fizz by The Messy Baker
• Flourless Peanut Butter Nutella S’Mores by Cupcakes & Kale Chips
• Frosted Sugar Cookies by Dinners, Dishes, and Desserts
• Gluten-free Cinnamon Star Cookies by Masala Herb
• Holiday Pinwheels by That Skinny Chick Can Bake
• My Mother-in-law’s Fudge by Frugal Antics of a Harried Homemaker
• Nanny’s Pecan Pie by Food Lust People Love
• Peanut Butter n’ Jelly Thumbprints by The Little Ferraro Kitchen
• Peppermint Brownie Pops by Home Cooking Memories
• Peppermint Fudge by Like Mother Like Daughter
• Peppermint Mocha Brownie Cookies by Homemade in the Kitchen
• Peppermint Mocha Cupcakes by Hezzi-D’s Books and Cooks
• Pokey Fudge by Ninja Baking
• Vanilla Wafer Holiday Bark by Dizzy Busy and Hungry

Pin Nanny's Pecan Pie!

.

Broccoli and Cheese Muffins #MuffinMonday

Cheesy muffins with broccoli make the perfect addition to a brunch menu.  They are equally welcome alongside a bowl of soup for a light lunch or dinner. 

Happy Sunday!  Your eyes are not deceiving you and don't bother to check your calendar thinking you have missed a day.  It is indeed a muffin recipe a day early.  Because this is a special week here at Food Lust People Love.  IT'S CHRISTMAS WEEK!  Which means that I have joined with a group of like-minded bloggers to bring you prizes to win from our generous sponsors and loads of great Christmasy recipes.  We'll have sweet and we'll have savory but we'll all have delicious!  It starts tomorrow so come on back and I hope to see you munching one of these wonderful cheesy broccoli muffins as you sign up for the giveaways!

Ingredients
3 1/2 oz or 100g fresh broccoli florets
Drizzle olive oil
2 cups or 250g flour
2 teaspoons baking powder
1 teaspoon salt
Few good grinds of fresh black pepper (about 1/4 teaspoon)
8 1/2 oz or 240g extra sharp cheddar
2 eggs
1/4 cup or 60ml sunflower or canola oil
3/4 cup or 180ml milk
1 tablespoon Worcestershire sauce (We prefer Lea & Perrins.)

Method
Cut your broccoli florets into tiny florets and chop the stem bits into small pieces.   Pan-fry them in a non-stick pan with a drizzle of olive oil for a just a few minutes.  Set aside to cool.

Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with canola, butter or non-stick spray.  I don’t recommend using muffin liners when baking with cheese because the muffins are hard to remove from the paper.

Grate your cheese.  Put aside a large handful of about one ounce or 25g for topping the muffins.  When the broccoli is cool enough to handle, count out 12 small florets for decorating the muffin tops and set aside with the handful of cheese.

Put your flour, baking powder, pepper and salt in a large bowl.  Add in the grated cheese and stir.

Now add the bulk of the cooled broccoli and stir to combine.

In another bowl, whisk together the oil, milk and eggs and Worcestershire sauce.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.  This is a really stiff batter, almost a dough.  But trust.  When the muffins bake, all that cheese is going to melt and you will end up with lovely tender muffins.

Divide the batter evenly among the muffin cups.

Top each with some reserved cheese and a tiny floret of broccoli.

Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

All done!

Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.  If, despite liberal greasing, your muffins still stick to the pan, just run a knife around the outside of each muffin and they should pop free.

Enjoy!   See you back here tomorrow for the start of Christmas Week!