Obviously, this takes longer than buying a 2 litre at IGA. Well, on the other hand, that could get kind of expensive and time-consuming for me right now... Either way, I think it's worth making it. It is soooo good.
In a heavy 2-quart saucepan, stir together 3 large eggs, 1/3 cup sugar and dash of salt until well mixed. Gradually stir in 2 1/2 cups milk. Cook over medium heat 10-15 minutes, stirring constantly, until mixture just coats a metal spoon. Remove from heat. Add 1 tsp vanilla. Refrigerate for 2-24 hours.
Just before serving, beat 1 cup whipping cream, 2 Tblsp icing sugar, and 1/2 tsp vanilla with electric mixer until stiff. Reserve some whipped cream for a garnish. Gently stir remaining whipped cream, 1/2 cup rum, and nutmeg (to taste) into chilled egg mixture.
Serve topped with whipped cream and a sprinkle of nutmeg. YUMMY!!!
If you don't have rum, or don't want to buy any, just use some rum flavouring. Also, I found it a bit thick and added some milk.
Monday, December 18, 2006
Thursday, December 07, 2006
Maple-Pecan Cookies
4 cups cake flour (not self-rising)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 cups packed dark brown sugar
1 cup butter or margarine, softened
2 large eggs
2 tsp maple flavoring or extract
2 2/3 cup sweetened flaked coconut
1 cup chopped pecans
1. Mix flour, baking powder, baking soda and salt.
2. Beat sugar and butter for 2 minutes or until creamy. Reduce speed to low and beat in eggs, one at a time. Add maple extract. Gradually beat in flour mixture until blended. Stir in coconut and pecans.
3. Divide dough into 4 equal pieces. Shape each piece into a 9” by 2” log. Wrap each log tightly in waxed paper. Chill at least 3 hours or until dough is firm enough to slice.
4. Preheat oven to 350 F. Cut one log into scant ½-inch-thick slices. Place slices on ungreased large cookie sheet. Bake for 15-18 minutes, or until cookies become slightly firm. Cool on wire racks. Repeat with remaining logs. Store cookies in tightly covered container for up to 2 weeks. (Up to 3 months in freezer.)
(I used regular flour, didn’t pack the brown sugar, used unsweetened coconut, and cut the recipe in half. It didn’t seem to hurt them any!)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 cups packed dark brown sugar
1 cup butter or margarine, softened
2 large eggs
2 tsp maple flavoring or extract
2 2/3 cup sweetened flaked coconut
1 cup chopped pecans
1. Mix flour, baking powder, baking soda and salt.
2. Beat sugar and butter for 2 minutes or until creamy. Reduce speed to low and beat in eggs, one at a time. Add maple extract. Gradually beat in flour mixture until blended. Stir in coconut and pecans.
3. Divide dough into 4 equal pieces. Shape each piece into a 9” by 2” log. Wrap each log tightly in waxed paper. Chill at least 3 hours or until dough is firm enough to slice.
4. Preheat oven to 350 F. Cut one log into scant ½-inch-thick slices. Place slices on ungreased large cookie sheet. Bake for 15-18 minutes, or until cookies become slightly firm. Cool on wire racks. Repeat with remaining logs. Store cookies in tightly covered container for up to 2 weeks. (Up to 3 months in freezer.)
(I used regular flour, didn’t pack the brown sugar, used unsweetened coconut, and cut the recipe in half. It didn’t seem to hurt them any!)
Mocha Cookies
These are YUMMY for coffee/chocolate lovers.
Cookies:
Mix 1 egg and 2 Tblsp instant coffee granules until coffee is dissolved.
Add 1 cup sugar, 1/2 cup softened butter or margarine, and 1 1/2 tsp vanilla. Beat until light and fluffy.
Stir in 1 1/2 cups flour, 1/2 cup cocoa, 1/4 tsp EACH baking soda, baking powder and salt.
Cover and chill at least one hour.
Heat oven to 375 F. Roll dough 1/4" thick on lightly floured surface. Cut with 2" cookie cutters. Place 1" apart on ungreased cookie sheet. Bake 5-7 minutes or until set. Cool completely.
Icing:
Mix 1 3/4 cups icing sugar, 1/4 cup caramel topping, 1/2 tsp vanilla. Add 1-2 Tblsp milk to make a smooth, thin icing.
Drizzle over cooled cookies.
I didn't have caramel topping, so I made a simple, thin icing with butter, water, instant coffee and icing sugar. Yum.
Cookies:
Mix 1 egg and 2 Tblsp instant coffee granules until coffee is dissolved.
Add 1 cup sugar, 1/2 cup softened butter or margarine, and 1 1/2 tsp vanilla. Beat until light and fluffy.
Stir in 1 1/2 cups flour, 1/2 cup cocoa, 1/4 tsp EACH baking soda, baking powder and salt.
Cover and chill at least one hour.
Heat oven to 375 F. Roll dough 1/4" thick on lightly floured surface. Cut with 2" cookie cutters. Place 1" apart on ungreased cookie sheet. Bake 5-7 minutes or until set. Cool completely.
Icing:
Mix 1 3/4 cups icing sugar, 1/4 cup caramel topping, 1/2 tsp vanilla. Add 1-2 Tblsp milk to make a smooth, thin icing.
Drizzle over cooled cookies.
I didn't have caramel topping, so I made a simple, thin icing with butter, water, instant coffee and icing sugar. Yum.
Subscribe to:
Posts (Atom)