Favorite Christmas Recipes

I am IN LOVE with Allrecipes.com. Oh, you are too? Well, here are my two favorite recipes to make this time of year:


Amazingly Good Eggnog
"It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!"

RECIPE RATING:

Read Reviews (254)

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PREP TIME	20 Min
COOK TIME	8 Min
READY IN	6 Hrs 28 Min

INGREDIENTS

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

*We are teetotalers, so we don't use the rum. I leave it out and add more or less light cream depending on my preferred thickness.


Angel Food Cake III
"Classic angel food cake, light and tastes great by itself!"

RECIPE RATING:

Read Reviews (183)

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PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min
Original recipe yield 1 -10 inch tube pan

INGREDIENTS

• 1 cup cake flour
• 1 1/2 cups white sugar
• 12 egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Eggnog, traditional Christmas. Angel Food Cake? Not so much. But can I help that the Eggnog recipe calls for 12 egg yolks, and the Angel Food Cake calls for 12 egg whites?? Suddenly they are perfect companions!