Paula Deens Eggnog Food

MAMA'S EGGNOG

Steps:

• In a bowl beat the egg yolks with the ½ cup of sugar until thick. In another bowl beat the egg whites with ¼ cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.
• Serve Eggnog in a large punch bowl.

PAULA DEEN'S EGGNOG

Steps:

• In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
• In another bowl beat the egg whites with 1/4 cup of sugar until thick.
• In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
• Serve eggnog in a large punch bowl.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

DELICIOUS EGGNOG

Steps:

• In a large bowl, add egg yolks and ½ cup sugar, whisk together. In a medium saucepan over medium heat, add milk and warm; be sure not to scald. Ladle some of the warm milk into the egg mixture to temper the eggs.
• Whisk together and transfer the mixture back into the saucepot of the warmed milk, stir with a wooden spoon, until thick or the mixture coats the back of the spoon, about 3 to 4 minutes. Transfer into a clean large bowl. Let cool in the refrigerator or over an ice bath.
• Meanwhile, In the bowl of an electric stand mixer, add egg whites and ¼ cup sugar, beat into soft billowy peaks.
• In another clean bowl of an electric stand mixer, add heavy cream and ¼ cup sugar, beat into soft peaks.
• Fold the whipped cream into the cooled yolk and milk mixture, then fold in the whipped egg whites, following with vanilla and freshly grated nutmeg. Add a dash of bourbon if desired to your glass.
• Serve at your next holiday gathering.

JAMIE DEEN'S EGGNOG CUSTARD PIE

Steps:

• Preheat oven to 350º.
• On a lightly floured surface, unroll pie crust.
• Roll pastry into a 12-inch circle.
• Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired.
• In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.
• Add evaporated milk, water, rum and salt.
• Beat at low speed until combined.
• Pour mixture into crust.
• Sprinkle top of pie with nutmeg and cinnamon.
• Place pie onto a rimmed baking pan with a depth of 1/2-inch.
• Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself.
• Bake for about 55 minutes, or until a knife inserted near center comes out clean.
• Garnish with whipped cream and powdered sugar if desired.

RUM POUND CAKE

Steps:

• Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
• In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour and baking powder.
• In a small bowl, combine milk, rum and vanilla.
• Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
• Pour batter into prepared pan; sprinkle evenly with chopped pecans.
• Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
• Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
• Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
• Rum Glaze:.
• In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.