CHRISTMAS COOKED EGGNOG/CARRIE SHERIDAN
a rich and creamy eggnog, when served chilled, with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is very special.
Provided by carrie sheridan
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the eggs and sugar in a pan and whisk until light-colored and frothy.
- Whisk in 2 cups of the milk until thoroughly blended.
- Place the pan over medium heat, continuing to stir until the mixture thickens and coats the back of a wooden spoon -- about 5 minutes. If you are using a thermometer, the temperature should reach 160 degrees.
- Remove the pan from the heat and let it stand for about 5 minutes.
- Stir in the remaining 6 cups of milk, vanilla extract and nutmeg.
- Refrigerate at least 2 hours to allow to cool completely before serving.
Nutrition Facts : Calories 433.1, Fat 22.6, SaturatedFat 11.2, Cholesterol 421.4, Sodium 308.2, Carbohydrate 33.4, Sugar 17.6, Protein 23.4
CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN
this makes 2 pies... it's a LOT of work to separate 8 eggs... and must be made ahead BUT this makes 2 pies at once and it is TOTALLY worth it for its chiffony texture... Very Special -- even people who don't like eggnog LOVE this very special pie!
Provided by carrie sheridan
Categories Pie
Time 1h15m
Yield 2 pies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
- The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
- Refrigerate whites [making SURE there is no white embryonic material in this].
- Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
- Continue on a low boil until the mixture thickens some, stirring constantly.
- Take the egg-milk mixture off the stove.
- Add 2 packages of gelatin dissolved into 1/4 cup water.
- Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
- Cover and chill in the refrigerator overnight.
- The next day, remove the egg whites from the refrigerate and let warm to room temperature.
- Prick pie shells with a fork and prebake.
- Set the shells aside to cool.
- Whip the 8 egg whites with 1/2 cup sugar until very stiff.
- Set aside.
- Whip the egg-milk custard mixture until very fluffy.
- Whip the 1/2 cup heavy cream.
- Fold the whipped cream into the whipped egg-milk custard mixture.
- Fold the stiff egg whites into the custard mixture.
- Turn out into cooled pie shells.
- Grate the Hershey's chocolate bar over both pies.
- Refrigerate until ready to serve.
- [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
- Also you can substitute 2-3 ounces of bourbon for the rum.
- For children, you can just use rum flavoring - but often the kids like the hint of liquor.
Nutrition Facts : Calories 508.7, Fat 24.3, SaturatedFat 11.8, Cholesterol 166.6, Sodium 281.7, Carbohydrate 50.5, Fiber 1.3, Sugar 28.9, Protein 16.2
CHRISTMAS EGGNOG PIE
A dear friend always received rave reviews when she served this eggnog pie. So I knew I needed the recipe! It's great for busy people who still love to make homemade old fashioned Christmas desserts. -Patty Adler, Wray, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.
Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 247mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.
OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN
my grandmother used to make this - it keeps well and freezes well... and it doesn't taste mushroom-y at all, just comforting... good for potluck, buffets, kids -
Provided by carrie sheridan
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
- Cook egg noodles according to package instructions and drain.
- Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
- Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
- Bake at 350 for 30 minutes.
- Add chicken or vegetable bouillon, if needed, to moisten.
- Let sit 15 minutes.
- You can boil a whole chicken --.
- You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.
Nutrition Facts : Calories 478.2, Fat 17.5, SaturatedFat 4.7, Cholesterol 93.8, Sodium 936.9, Carbohydrate 50.7, Fiber 3, Sugar 7.1, Protein 29.7
BANANA BREAD, NY TIMES NATURAL FOODS COOKBOOK CARRIE SHERIDAN
I have posted a great banana tea bread recipe with a cake consistency... but this recipe has the gooeyness of the bananas and is just as good in a different way. Try BOTH... they are the most delicious banana breads you'll ever eat. Great toasted, too! Freezes well.
Provided by carrie sheridan
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream the butter and sugar together until very light. Beat in the egg.
- Sift together the whole wheat flour, white flour, baking soda and salt.
- Combine the bananas and buttermilk, stirring just enough to combine well.
- Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
- Turn into an oiled 9 by 5 inch loaf pan.
- Bake 50-60 minutes or until done.
- White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].
- Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
- Yields 1 loaf.
CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN
This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe
Provided by carrie sheridan
Categories One Dish Meal
Time 5h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
- Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
- Remove the chicken from the broth and let cool.
- Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
- Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
- Add the flour and salt to taste, stirring with a wire whisk until blended.
- Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
- If desired, season with tabasco sauce.
- In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
- To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
- Cook, stirring until heated through.
- DO NOT LET BOIL.
- Cook the spaghetti according to package directions.
- Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
- Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
- If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
- You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.
Nutrition Facts : Calories 870.1, Fat 57.6, SaturatedFat 19.7, Cholesterol 216.5, Sodium 289.6, Carbohydrate 37.2, Fiber 2.5, Sugar 3.4, Protein 48
NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN
Even people who don't like pumpkin pie... LOVE this pie - it has a meringue-y, melt-in-your-mouth, whipped texture - guaranteed to please everyone at the holidays... Mrs. Smith's frozen sweet potato pie is a good alternative, too!
Provided by carrie sheridan
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
- Reduce the oven temperature to 350 degrees.
- Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
- Blend in the pumpkin puree.
- Beat the egg yolks and stir into the mixture.
- Add the sour cream and mix well.
- Cook over hot, not boiling, water until thick, stirring constantly.
- Beat the egg whites until they form soft peaks.
- Gradually beat in the remaining sugar.
- Fold into the pumpkin mixture.
- Turn into the pie shell and bake for 45 minutes, or until the top has browned.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 413.4, Fat 20.1, SaturatedFat 7.8, Cholesterol 112.9, Sodium 467.1, Carbohydrate 53.8, Fiber 3.2, Sugar 36.8, Protein 6.5
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