George Washingtons Eggnog I M Not Kidding Recipes
GEORGE WASHINGTON'S EGGNOG [ I'M NOT KIDDING!]
This'll put hair on our chests! Check out all the liquor in this! I think the combination is inspired...
Provided by carrie sheridan
Categories Punch Beverage
Time P7DT45m
Yield 3 quarts, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- MIX LIQUOR FIRST.
- Separate yolks and whites of the eggs*.
- Add sugar to beaten yolks and mix well.
- Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
- Add cream and milk and mix thoroughly.
- Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
- Let this sit in the refrigerator for several days.
- Taste frequently.
- *I always remove the white thingum from eggs.
Nutrition Facts : Calories 1195, Fat 55.6, SaturatedFat 32.5, Cholesterol 459.1, Sodium 216.9, Carbohydrate 30.5, Sugar 19.9, Protein 15.9
MARY BALL WASHINGTON'S GINGERBREAD
This is reputed to be the gingerbread recipe used by Mary Ball Washington, mother of George Washington.
Provided by KLHquilts
Categories Quick Breads
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Line a 13x9 pan with aluminum foil, making sure to cover the sides of the pan as well as the bottom. Butter the foil and set pan aside.
- Sift together the flour, ginger, cinnamon, nutmeg, mace, cream of tartar, and salt. Set aside.
- Cover the raisins with boiling water and let stand for 5 minutes. Drain in a strainer, then spread on paper towels to dry.
- In large bowl with an electric mixer, cream butter until soft. Add sugar and beat to mix. Add molasses and honey and beat well. Add sifted dry ingredients in three additions, alternating with bourbon and milk in one addition, and eggs and orange juice in the other addition.
- Dissolve baking soda in warm water and mix into the batter.
- Remove bowl from mixer and stir in grated orange rind and raisins.
- Turn into prepared pan and smooth the top.
- Bake 45-50 minutes, or until the top springs back when lightly touched.
- Let cake cool in pan for 10 minutes. Then cover pan with a cookie sheet, invert pan, remove pan, peel off foil, cover with large rack, and turn gingerbread so it finishes cooling right-side up.
Nutrition Facts : Calories 302.9, Fat 7.4, SaturatedFat 4.2, Cholesterol 51.2, Sodium 180.4, Carbohydrate 54.7, Fiber 1.3, Sugar 29.6, Protein 4.3
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