Light Nutty Eggnog

This is something you can enjoy anytime of the year! and not limited to the Christmas season.  So if you are suffering from eggnog withdrawals, this only takes minutes to prepare.  It is light, easy to make and much less expensive.  

Ingredients

• 2 cups nonfat milk ( divided 1.5 C used first and save 1/2 C)
• 1 tsp. lemon zest
• 1 tsp. vanilla
• 2 large eggs plus 1 egg yolk
• 1/3 cup sugar
• freshly ground nutmeg or powder to taste
• 1 tsp. cornstarch
•  
• Directions

Combine 1 1/2 cups milk and the 
lemon peel in a medium saucepan. 
Add vanilla to milk and bring to a simmer 
(the moment just before boil) over medium heat. 

Meanwhile, whisk the eggs, egg yolk,sugar and cornstarch in a medium bowl until light yellow.

Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, around 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. 

Transfer the eggnog to a large bowl and place over a larger bowl of ice or put in freezer or fridge to cool, then chill until ready to serve.   Strain out lemon zest.  Spike the eggnog with liquor, if desired, and garnish with nutmeg.Makes about four or more drinks.  

This recipe is amazing foulproof and easy to whip up! You will never need to go to buy eggnog again!

Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g

Voila Yummy Nutty Light Eggnog!

Recipe by the Food Network

Yummy Pecan Tarts

Ingredients for Crust
2 1/2 cups all-purpose flour
1 cup shortening
1/4 teaspoon salt
1 egg
1/4 cup cold water
1 tablespoon distilled white vinegar

Directions
In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.
Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball. Wrap with plastic and chill in refrigerator.

Filling
1 3/4 cups white sugar
1/4 cup dark corn syrup
1/4 cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1/2 c raisins (optional)

Directions
Preheat oven to 350 degrees F (175 degrees C).  

In a medium pan, add sugar, corn syrup, butter, water, and cornstarch. Mix while heating and then bring to a boil. Remove from heat. In a bowl, beat the three eggs until frothy and then gradually beat in cooked syrup mixture. Stir in salt, vanilla, raisins and pecans. Pour into tarts and top with pecans. Bake in preheated oven for 15 minutes or so, or until filling is set.

Enjoy and definately Share!!

Sour Puss Cabbage Rolls

After discovering sour cabbage, making cabbage rolls became very quick and easy!

Ingredients

1 sour cabbage 

2 cups of cooked rice

2 lbs of ground beef (uncooked) 

1 lg cooking onion

4-6 garlic cloves

salt and pepper

1-2 cans of crushed or whole tomatoes

1 can of tomato sauce

Directions

Cook the rice and let it cool.  Add to ground beef, onion and garlic.  Season with salt and pepper. 

Take the cabbage and separate leaves.  We removed the harder core piece (the size of a triangle). Add the meat  mixture- palm size (depending on the size of leave) to the leaf.

Tightly roll tucking in the edges as you go.

 

After placing some crushed tomatoes on the bottom of the pan, add cabbage rolls. Top with remainder of the tomatoes and sauce. Season again!

Cook for an hour and an half at 350.

Enjoy! We served with perogies!