Blanche Knopfs Eggnog Worlds Best Recipes

BEST EVER EGGNOG

Steps:

• Seperate eggs into 2 glass bowls-yolks in one-whites in another.
• Beat yolks with 1 1/2 cups sugar until thick and creamy-reserve the remaining 1/4 cup.
• Wash and DRY beaters and whip the whites until stiff, beat in the reserved sugar and continue until the whites hold their peaks.
• In a large punch bowl combine yolks and whites by mixing gently on low.
• Add the cream 2 cups at a time, stirring gently.
• Stir in the booze, gently.
• Sprinkle 2 t's of the nutmeg on top.
• Let sit in the fridge for at least 2 hours-a yummy crust will form.
• Serve in glasses and offer a dash of the remaining nutmeg.

THE VERY BEST EGGNOG, EVER

Steps:

• Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 to 10 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until well mixed.
• Bring milk just to a boil and very gradually whisk it into the yolk mixture. Do this a few tablespoons at a time at first, stir very well before adding more hot milk (this is called tempering the egg yolks and prevents them from overcooking and curdling). Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. Mixture should thickly coat the back of a wooden spoon. Do not boil, or mixture will curdle. Keep the heat at medium.
• Strain mixture into a large bowl and let cool to room temperature. Stir in half-and-half (or the other substitutions mentioned above), vanilla extract, nutmeg and rum and brandy if using. If you choose you can leave the alcohol out.
• Refrigerate eggnog until cold, at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional freshly grated nutmeg.
• Note: "half-and-half" is NOT a mixture of half cream and half milk, but it is equal in butterfat content to a mixture of 1/4 cream and 3/4 milk.

APPLE BREAD - WORLD'S BEST

Steps:

• Mix all together by hand in a large bowl, it will be very thick!
• Pat into 2 loaf pans and bake at 350 degrees for about an hour.

BEST EGGNOG CAKE

Steps:

• For cake: Preheat oven to 350°F.
• In large bowl combine all ingredients; beat on medium speed for 3 minutes.
• Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
• For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.

DALLAS PETROLEUM CLUB EGGNOG... SUPER LEADED

Steps:

• Whip egg yolks with 1 cup sugar, until stiff.
• Combine the vanilla, milk, half and half, rum, brandy bourbon and then hand mix in the whipped egg yolks/sugar mixture.
• Whip egg whites until stiff along with another ½ cup of sugar. (Hint: add the sugar once the egg whites are almost stiff, otherwise it takes a while to get the white to stiffen.).
• Whip heavy cream to soft peaks.
• Fold in the whipped cream and egg white/sugar mixture.
• Let refrigerate approximately 5 hours, it can lasts for days in the refrigerator though.
• Serve with a sprinkle of nutmeg.
• NOTE: When you remove from refrigeration you will need to mix back in the foam that has separated.

BLANCHE KNOPF'S EGGNOG-WORLD'S BEST

Steps:

• Combine the egg yolks and sugar and beat to the ribbon stage, which is to say until lemon colored and quite thick.
• Stir in the milk and spirits.
• Beat the egg whites until stiff and fold inches.
• Chill in the re frigerator four hours.
• Whip the cream and fold it into the eggnog.
• Meanwhile, carefully peel the orange, discarding the white pulp but reserving the extreme outer rind.
• Cut this rind into tiny, needle like strips.
• Grate the lemon rind.
• Stir both the orange and lemon rind into the eggnog .
• Grate fresh nutmeg on each serving! Enjoy!