Eggnog Mousse

You’ll Need:

3 egg yolks
1/2 cup granulated sugar
1 package unflavored gelatine
3 tablespoons dark rum
2 tablespoons brandy
2 cups whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons nutmeg
2 teaspoons vanilla extract
3 egg whites
Crushed peppermint candies for (garnish)

Procedures : Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatine that has been softened in rum and brandy, to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream, 1/2 cup sugar, nutmeg and vanilla extract together.

Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatine mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4 to 6 hours. Garnish with crushed peppermint candies.

Serves 4 to 6

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Mousse au Champagne

You’ll Need:

1 cup champagne brut,
Juice of 1 lemon,
1 lemon zest,
4 egg yolks,
130 g sugar,
10 leaves gelatin,
415 g whipping cream

Procedures : Heat up the champagne with the juice and zest.
Soak the gelatin in cold water.
Whisk the egg yolks with the sugar until pale and thick. Pour the warm champagne over the eggs and mix well.
Cooked at low temperature (gas stove) or medium heat (electrical stove) until the temperature reaches about 85?C or 185?F (? la nappe cooking).
Combine the drained gelatin. Mix. Leave it to cool, stirring from time to time.
Whip up the cold whipping cream. Combine the whipped cream with the cold mixture. Mold. Keep refrigerated

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Black Glutinous Rice Porridge

You’ll Need:

1 2/3 cups water
1 pandan leaf
3/4 cup black glutinous rice
1/2 cup brown sugar
1/4 cup white sugar
2 cups coconut milk

Procedures : In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat

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Syrup Custard

You’ll Need:

1 cup sugar cane syrup
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine
3 eggs
1/4 teaspoon baking soda
1 tablespoon flour
Pinch of salt
Dry orange peel, grated

Procedures : Mix sugar, syrup, baking soda and salt. Let come to a boil. Cool. Store in butter, eggs, flour and orange peel. Put into unbaked crust and bake in slow oven

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Plum Betty

You’ll Need:

5 cups (1 1/2 pounds) sliced plums
2/3 cup granulated sugar
3 tablespoons apple juice
1/2 teaspoon ground cinnamon
3/4 cup fresh breadcrumbs
3/4 cup soft oatmeal-raisin cookie crumbs
2 tablespoons stick margarine, melted

Procedures : Preheat oven to 350 degrees F.

Combine first 4 ingredients in a bowl, and toss gently.

Combine the breadcrumbs, cookie crumbs and margarine; toss with a fork. Sprinkle 1/3 cup breadcrumb mixture in bottom of a 1 1/2-quart casserole coated with cooking spray. Top with half of plum mixture; sprinkle with 1/3 cup breadcrumb mixture. Top with remaining plum mixture; sprinkle with remaining breadcrumb mixture. Cover with lid, and bake for 35 to 40 minutes.

Uncover; bake an additional 15 minutes or until bubbly.

Yields 6 servings

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Orange Soaked Bundt Cake

You’ll Need:

Cake
2 1/4 cups all-purpose flour; more for the pan
2 cups granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons unsalted butter, softened; more for the pan
3/4 cup canola or other mild flavored oil
(check for freshness before using)
1 1/2 tablespoons finely minced lemon zest (from about 2 lemons)
1 tablespoon vanilla extract
3/4 cup strained fresh orange juice
5 large eggs

Syrup and Glaze
1/2 cup frozen orange juice concentrate, thawed
1 tablespoon unsalted butter, melted
2 tablespoons dark rum
1 cup confectioners’ sugar, divided

Procedures : Heat the oven to 350 degrees F.

Butter and flour a 10-inch tube pan or 12-cup Bundt pan.

Cake: Sift the flour, sugar, baking powder, and baking soda into the large bowl of a mixer and blend. Add the butter and mix on low speed until fine crumbs form. Then mix in the oil, lemon zest, vanilla extract, and orange juice. Add the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.

Pour the batter into the prepared pan and bake until a wooden pick inserted in the cake comes out clean, 45 to 50 minutes.

Syrup and glaze: While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners’ sugar.

When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)

Cover the remaining syrup with plastic and store at room temperature.

When ready to serve, whisk the remaining 1/2 cup confectioners’ sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake.

Let stand for at least 10 minutes before slicing and serving

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Dead Bat Pull Aparts

You’ll Need:

1/2 cup margarine, melted
1 (1 ounce) envelope onion soup mix
2 (7.5 ounce) cans home-style biscuits, refrigerated
1 (3.8 ounce) can sliced ripe olives, drained
1 cup Cheddar cheese, shredded

Procedures : Heat oven to 350 degrees F.

Combine the melted margarine and onion soup mix in a 9 x 13-inch baking pan. Cut each biscuit into 3 pieces. Roll the pieces in butter mixture and leave in the pan. Sprinkle the olives and cheese over the top. Bake for 20 minutes.

Serves 20

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Take This Bird and Stuff It!

You’ll Need:

1/2 cup (1 stick) butter
1 pound ground pork sausage
12 ounces dry corn bread stuffing mix
1 1/2 cups canned or homemade chicken broth
3 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
1 cup chopped scallions
2 tablespoons fresh ground black pepper
2 teaspoons fresh thyme, chopped
1 teaspoon dried rubbed sage
1/2 cup applesauce
Salt, to taste

Procedures : Melt butter over medium heat and add sausage, cooking until brown and done. Add onions, celery, black pepper, and bell pepper. Cover and cook until tender, stirring occasionally. Add green onions, thyme, and sage. Transfer to large bowl. Stir stuffing mix into the same bowl and add salt as needed. Add apple sauce and enough chicken broth to moisten stuffing. Loosely fill main turkey cavity. Bake turkey as usual.

Extra stuffing can be cooked separately but add more broth as it will not be absorbing any juices from the turkey. Bake for 1 hour

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Butterscotch Pumpkin Cake

You’ll Need:

1 (11 ounce) package butterscotch flavored chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pure pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar (optional)

Procedures : Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.

Microwave 1 cup butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 cup evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture just to a boil; cool to room temperature; stir before serving.

Yields 24 servings

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Southern Cornbread and Oyster Dressing

You’ll Need:

1/4 cup butter
1 large onion, chopped
4 scallions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
Salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters

Procedures : Preheat oven to 350 degrees F.

Sauté onions and celery in 2 tablespoons of the butter until wilted, not browned. Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.

Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center

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