Aunt Helens Eggnog Food

AUNT GRACE'S EGGNOG

Aunt Grace's Eggnog image

When I was growing up, I couldn't get enough of the nonalcoholic eggnog my aunt always prepared for us kids. Now I enjoy this adult version. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Time 30m

Yield 20 servings

Number Of Ingredients 8

Ingredients

8 cups 2% milk, divided
6 large eggs
1 cup plus 2 tablespoons sugar, divided
1/2 cup rum
1/2 cup brandy
1/2 teaspoon ground nutmeg
3 cups heavy whipping cream
Cinnamon sticks and additional ground nutmeg, optional

Steps:

In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.

Nutrition Facts : Calories 263 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.

GRANDFATHER KELLY'S EGGNOG

Grandfather Kelly's Eggnog image

Make and share this Grandfather Kelly's Eggnog recipe from Food.com.

Provided by DJM70

Categories Beverages

Time P1D

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

9 eggs, separated, at room temperature
1 cup sugar
2 tablespoons sugar
3 cups well chilled heavy whipping cream
3 cups whole milk
3 cups Bourbon
3 tablespoons dark rum
freshly grated nutmeg

Steps:

Beat the egg whites until soft peaks form. Add 6 tablespoons of the sugar, one spoon at a time, beating until stiff, but not dry. Transfer to a gallon container or punch bowl. Beat the egg yolks and ¾ cup sugar in a large bowl until pale yellow and a slowly dissolving ribbon forms when the beater is lifted. Fold gently into the egg whites. Beat the whipping cream until soft peaks form. Add to the egg mixture and fold together gently. Gently stir in the milk, then gently stir in the bourbon and rum. Cover and refrigerate overnight. Just before serving, gently fold together to recombine. Top with freshly grated nutmeg.
From Bon Appetit magazine.

Nutrition Facts : Calories 270.4, Fat 13.8, SaturatedFat 8, Cholesterol 113.6, Sodium 51.4, Carbohydrate 11.8, Sugar 11, Protein 3.9

AUNT HELEN'S EGGNOG

Aunt Helen's Eggnog image

My great-aunt, Helen, throws the best parties. She's a wonderful cook, a fabulous baker, and the most gracious hostess. When the family gathers at her house around Christmastime she always has lots of this delicious egg nog available.

Provided by Blue_Milkshake

Categories Beverages

Time 10m

Yield 1 quart, 4-5 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs (or the equivalent Egg Beaters egg substitute)
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1 quart milk
1 cup whipped cream
nutmeg
alcohol (optional)

Steps:

Beat together eggs, condensed milk and vanilla.
Slowly beat in milk.
Gently fold in whipped cream.
If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
Sprinkle nutmeg on top to taste.

AUNT HELEN'S BUTTERMILK PANCAKES

Aunt Helen's Buttermilk Pancakes image

Wonderful, light, tasty pancakes that are unlike any others. There are similar recipes but none taste like these! Aunt Helen always had a few special recipes for "ordinary" foods that were better than any other. We've misplaced the recipe often enough that it's time it goes on here, permanently located!

Provided by Chef Sharon 15

Categories Breakfast

Time 45m

Yield 12-16 pancakes, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
2 tablespoons oil
2 cups buttermilk
1 cup milk or 1 cup skim milk

Steps:

Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed.
Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour.

Nutrition Facts : Calories 436.1, Fat 13.1, SaturatedFat 3.8, Cholesterol 106.4, Sodium 688.7, Carbohydrate 63, Fiber 1.7, Sugar 12.4, Protein 15.7

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