Homemade Eggnog
Serves 12
By: Christina Bird
hgtv.com/design/make-and-celebrate/entertaining/homemade-eggnog-recipe
6 large eggs
2 egg yolks
½ cup of sugar
¼ tsp. of whole milk
1 Tbsp. of vanilla extract
½ tsp. grated nutmeg
½ t. cinnamon
Whipped cream, for serving
Combine eggs, egg yolks, sugar and salt in a heavy saucepan and whisk until well combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Set heat to low and cook slowly, stirring frequently, until the mixture reaches 160 degrees F and is thick enough to coat the back of a spoon. Strain mixture through a fine sieve to remove any bits of cooked egg. Add vanilla extract, cinnamon, and nutmeg, stirring to combine. Chill overnight or up to 3 days in advance. Serve chilled with a dollop of whipped cream and grated nutmeg. Have a bottle of your favorite spirit on hand so grown-ups can spike their own if desired. Tuck a straw or cinnamon stick embellished with a printable straw flag into each glass.
Healthy Smoked Salmon Dip
Servings: 6 -8 appetizer size portions
Author: Julie Wunder
www.runninginaskirt.com/healthy-smoked-salmon-dip/
¼ cup reduced fat cream cheese
½ cup plain Greek yogurt
1 Tbsp. fresh dill
½ fresh lemon juiced
3 oz. chopped smoked salmon
2 Tbsp. red onion
optional: capers, additional dill for garnish
Put all the ingredients in a bowl and mix well. Garnish with dill.
Serve with your favorite crackers, carrot chips or on a whole grain bagel.
Healthy Smoked Salmon Dip
Servings: 6 -8 appetizer size portions
Author: Julie Wunder
www.runninginaskirt.com/healthy-smoked-salmon-dip/
¼ cup reduced fat cream cheese
½ cup plain Greek yogurt
1 Tbsp. fresh dill
½ fresh lemon juiced
3 oz. chopped smoked salmon
2 Tbsp. red onionoptional: capers, additional dill for garnish
Put all the ingredients in a bowl and mix well. Garnish with dill.
Serve with your favorite crackers, carrot chips or on a whole grain bagel.
Chocolate Almond Biscotti
Yield: 20 biscotti
hgtv.com/design/make-and-celebrate/entertaining/chocolate-almond-biscotti
2/3 cup granulated sugar
2 large eggs
2 oz. semisweet chocolate, melted and cooled
1 tsp. instant-coffee granules
1 tsp. hot water
1 tsp. pure vanilla extract
1¾ cups flour
1 tsp. baking powder
¼ tsp. salt
½ cup whole almonds, toasted and roughly chopped
Preheat oven to 350˚ F.
In the bowl of an electric mixer, beat sugar and eggs on medium-high until pale and fluffy.
Beat in melted chocolate.
Dissolve coffee granules in hot water, then beat vanilla extract and coffee mixture into chocolate mixture.
In a separate bowl, whisk together flour, baking powder and salt.
Add to the chocolate mixture and beat until combined, then fold in chopped almonds.
Line a baking sheet with parchment, then transfer dough to the baking sheet and, with damp hands, form into a 12-inch log.
Bake until firm to the touch (20-30 minutes).
Remove from oven and let cool on wire rack for 10 minutes.
Transfer the log to a cutting board and, using a serrated knife, cut into 3/4-inch slices, on the diagonal.
Put biscotti back on parchment-lined baking sheet, this time cut-side down. Reduce oven temperature to 325˚ F,
then bake biscotti for 10 minutes.
Flip to the other side and bake an additional 10 minutes.
Remove from oven and let cool.
Note: Biscotti will keep in an airtight container for up to 10 days.
The Best Rolled Sugar Cookies
allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/
1½ cups butter, softened
2 cups white sugar
4 eggs
1 tsp. vanilla extract
5 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400˚ F (200˚ C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6–8 minutes in preheated oven. Cool completely.
