George Washingtons Eggnog Im Not Kidding Recipes

Steps:

• Use a saucepan or stock pot large enough to hold 2 quarts.
• In saucepan, beat together the eggs and sugar until smooth.
• Stir in 2 cups milk.
• Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
• Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
• Remove from heat.
• Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
• Add vanilla, cinnamon and nutmeg and combine until incorporated.
• At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
• I use a total of 3/4 cup sugar because we like it sweet.
• You may also add more nutmeg at this point if you like a strong nutmeg flavor.
• Pour into a pitcher or container.
• Cover and refrigerate until thoroughly chilled- several hours or overnight.
• Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
• Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
• This recipe makes 6 cups Egg Nog.

Steps:

• In a medium bowl, beat egg whites until almost stiff.
• Add sugar gradually to egg whites until stiff (wash beaters!).
• In another bowl, beat whipping cream until stiff.
• In a third bowl, beat egg yolks until thick.
• Stir in liqueur and ice cream. Beat on low speed until just smooth.
• Pour mixture into a punch bowl or into a pitcher.
• Fold in egg whites, then fold in whipped cream.
• Sprinkle with nutmeg for taste.

Steps:

• In Dutch oven, cook bacon over medium heat until crisp.
• Using a slotted spoon, remove to paper towels to drain.
• In drippings, saute onion and apple until tender.
• Stir in the remaining ingredients.
• Bring to a boil.
• Reduce ehat; cover and simmer fo r30 minutes or until tender.
• Stir in reserved bacon.

Steps:

• Separate eggs and beat both whites and yolks.
• Add 1/2 C Sugar to yolks while beating.
• Thoroughly clean beater after beating yolks.
• Add 1/ C Sugar to whites once they form stiff peaks.
• Thoroughly clean beater after beating whites.
• Beat 1 pint Whipping Cream to soft peaks.
• Fold blended yolks, milk, bourbon and rum into the whipped cream. Once combined, fold in egg whites. Sprinkle nutmeg over the top.