Egg Nog

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Homemade Christmas egg nog - delicious spiked or plain!

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Egg Nog
SO much better than store-bought!
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Combine eggs, sugar, milk and salt in the top of a double boiler with simmering water.
  2. Heat, stirring constantly, until mixture coats the spoon.
  3. Remove from heat, stir in the cream, vanilla and nutmeg.
  4. Chill overnight and serve cold. Garnish each cup with a pinch of freshly grated nutmeg. Spike with brandy or whiskey, if desired.
Recipe Notes

If you overcook the egg nog and it isn't completely smooth, just use a stick blender to smooth it out. It won't affect the taste.

It's important to chill the egg nog for several hours before serving it. The flavors really come together and taste like the real deal. It's good right off the stove, but so much better after a few hours in the fridge.

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Matzo Brei Recipe, a Jewish Passover Breakfast Dish

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Traditional matzoh brei recipe for Jewish Passover. Contains the basic recipe plus lots of variations for any taste, savory or sweet. Make it for breakfast or as a side to another main course.

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Matzo Brei Recipe, a Jewish Passover Breakfast Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Break up matzoh crackers into 1-inch pieces or smaller and soak in warm water or milk for no longer than 30 seconds. Drain well. Alternatively, put matzoh pieces in a colander and pour about a quart of hot water over them.
  2. Lightly beat the eggs in a separate bowl.
  3. Whisk in 4 teaspoons milk, salt and pepper.
  4. Add softened matzoh pieces and stir well to coat.
  5. Heat a skillet over medium-high heat and add butter or oil.
  6. Add the matzoh mixture. You can add it altogether and stir during cooking to make something like scrambled eggs. Or you could add the matzoh in separate half-cupfuls and cook them like pancakes. Or you can cook the whole batch at once without stirring, but turn halfway through to make a large, omelette-like disk. In any case, cook until eggs are just cooked through. Remove to serving dish or plates.
  7. Serve warm or cold.
Recipe Notes

There are endless variations to matzoh brei. You can make it savory, as above, or sweet.

Making different-sized batches is easy: one egg per each matzoh cracker and season to taste.

Variations for savory: in addition to the salt and pepper, add a pinch of dried parsley, thyme or rosemary, or even a mixture of sauteed onions, mushrooms and herbs. This flavorful savory version can be used as a side dish similar to stuffing.

For sweet variations, omit pepper and add a teaspoon of vanilla extract and 1/4 teaspoon cinnamon. Serve with applesauce, a sprinkling of powdered sugar, grape jelly or some other kind of jam.

You could even go way off script and serve with hot sauce, though I don't think that's exactly traditional!

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Faschingskrapfen, German Filled Donut Recipe

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The traditional pastry for Germanys Mardi Gras, called Karneval or Fasching, is krapfen, or donuts. Made of yeast dough, they are fried and filled with apricot or rose hip jam. You can make them yourself with this recipe!

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Donuts, German Filled (Faschingskrapfen) for Karneval
Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Instructions
  1. Proof the yeast by combining it with the lukewarm milk and about 2 tablespoons of sugar. Mix well and place in a warm spot for 20 minutes. The yeast should become active and foam up, becoming what is called a sponge.
  2. While the yeast is doing its thing, combine the rest of the ingredients and whip til fluffy. Combine the yeast sponge with the flour and mix up a little. Add the egg mixture and mix well. Knead by hand for about 10 minutes or use a mixer with dough hooks for 5 minutes.
  3. Form a ball with the dough and leave it in the bowl. Cover with a clean kitchen towel and put in a warm place (about 85 degrees F) to rise for 20 minutes. If your kitchen is cold, warm the oven to 85 degrees F (30 C) and place the dough in there.
  4. Punch the dough down and knead by hand on floured board for about 5 minutes. Sprinkle with more flour and work it in by increments if dough sticks to your hand. Add milk by tablespoons if the dough is too dry and hard to knead.
  5. Form a ball and return the dough to the bowl. Cover with the towel and return to the warm spot for 60 minutes to rise a second time.
  6. Turn the dough onto a floured board and punch down again.
  7. Now there are two ways to proceed: One is to form balls with the dough that are about 2 inches in diameter. Roll the balls between your palms to eliminate any seams or folds. Seams and folds "bloom" in the oil and result in a misshapen Krapfen. Two is to press the dough into a flat sheet about 1/2 inch thick. Let it rest for about 10 minutes then use a cookie cutter or rim of a drinking glass to cut 4-inch disks. Reform leftover dough into a flat sheet and cut more disks until most of the dough is used up.
  8. Whether you form ball or disks, place the dough shapes on greased and floured sheets. Cover the dough with the kitchen towel and return to the warm place for another 30 minutes.
  9. Meanwhile bring a pot with 2-3 inches of oil, shortening or lard (old school, German style) to 338 degrees F (170 C). Carefully remove a ball or disk, whatever you decided, turn it over and place gently into the oil, bottom up.
  10. Fry 1-2 minutes then turn the donuts over and fry an equal amount of time on the other side. Properly risen dough should be so light that the donuts float, resulting in a white band around the middle. No white band means dense, overcooked donuts.
  11. Remove from oil to a plate lined with paper towels.
  12. There are two ways to glaze the Krapfen: One, roll the still-warm Krapfen in a plate of sugar. Two, sprinkle with powdered sugar, BUT WAIT UNTIL AFTER YOU FILL THEM.
  13. To fill: Load a baking syringe with jam and inject each donut with about 2 teaspoons of the sweet stuff. Then sprinkle with powdered sugar on both sides if you waited for that.
  14. Serve warm. Strong coffee goes well!
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Vanilla-Lemon Cake Recipe in a Lamb Mold for Easter

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Light, sweet lemon-vanilla cake for Easter or spring celebrations, baked up in a lamb-shaped mold for the occasion. Smaller portion of batter to fit lamb mold.

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Cake, Vanilla-Lemon in a Lamb Mold for Easter Recipe
Traditional European Easter delicacy baked in a lamb mold.
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 30 minutes
Servings
small cake
Ingredients
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 30 minutes
Servings
small cake
Ingredients
Instructions
  1. Preheat oven to 350 F (180 C).
  2. Generously coat cake mold with butter or oil and dust with flour.
  3. Cream butter and sugar together with hand mixer. Mix in eggs, vanilla, milk, zest and lemon juice.
  4. Combine flour and baking powder in separate bowl; mix well.
  5. Add flour mixture to wet mixture and beat thoroughly.
  6. Pour batter into mold, filling nooks and crannies. Bump filled mold on countertop to dislodge any air bubbles.
  7. Bake 40 minutes.
  8. Let cake cool in mold on rack for 30 minutes.
  9. Shake mold firmly then carefully remove one half of mold from top of cake. Loosen edges of cake left in other half of mold with a knife. Carefully remove cake from other half of mold. Let cool completely.
  10. Dust cake with powdered sugar just before serving. Serve for Easter breakfast or brunch.
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