Monthly Archives November 2013

Pumpkin Milkshake (Eggnog)

3 eggs, separated
1 cup sugar
1 cup heavy cream
1 cup milk
1 (15-ounce) can pumpkin puree
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, plus more for garnish
4 cups vanilla ice cream
Whipped cream, for garnish

Directions
Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream and ground nutmeg.

To reduce the risk of salmonella or other food-borne illness, you should use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell Use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved metho...

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Coastal Foodie’s Holiday Italian Cookies

1 C Shortening Melted then cooled (Not butter flavor)
4 C Sifted Flour
4 tsp. Baking Powder
1 C Sugar
4 Eggs, well Beaten
4tsp Vanilla, Anise, Lemon Or Almond Extract (choose 1)

Mix Dry ingredients then add melted shortening, the eggs, and the flavoring of your choice . Mix Well. Roll into small size balls and press down lightly so the bottom is flat. Bake 10-12 minutes at 350 until brown on the bottom. Transfer to a parchment paper lined rack. Frost with Confectioners sugar, water, flavoring, and food coloring.

Frosting – Let the cookies cool a bit or the frosting will run off

Mix water and Confectioners sugar to a fairly thin consistency
Add a small amount of flavoring you chose from above and taste
Add Green or Red Food Coloring-Note...

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