Egg

These are really moist, delicious cookies.

Ingredients:

• 2 cups flour
• 2 tsp cinnamon
• 1 tsp cloves
• 1 tsp baking soda
• 2 sticks butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin
• 1 egg
• 2 tsp vanilla
• 1 bag white chocolate chips
• 2/3 cup walnuts, chopped

Directions:

1. Preheat oven to 325 and prepare cooke sheets.
2. In a mixing bowl combine:  flour, cinnamon, cloves & baking soda, and set aside.
3. In a large mixing bowl beat:  butter, white sugar & brown sugar
4. Beat pumpkin, egg & vanilla into the butter mixture
5. Slowly beat flour mixture into the butter mixture.
6. Stir in the chips & walnuts.
7. Drop by rounded spoonfuls onto cookie sheets and bake for about 11 minutes.
8. Remove from cookie sheets to wire racks immediately and let cool.

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

• 4 cups vegetable stock
• 1 Tbsp olive oil
• 1 small onion, minced
• 2 garlic cloves, minced or pressed
• 1 cup Arborio rice, washed
• 1/4 cup dry white wine
• salt, to taste – probably 1/2 tsp or so
• 1 lemon – grate for zest & squeeze for juice
• 1 egg beaten
• 1/4 cup Parmesan cheese, freshly grated
• pepper, freshly ground

Directions:

1. Have the stock simmering very low in a separate sauce pan.
2. Heat the oil in a wide, heavy-bottomed frying pan.
3. Saute the onion & garlic over medium low heat until the onion is golden.
4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
12. Return to heat and stir for a few seconds.
13. Serve right away,

Nothing better for the holidays then some homemade ‘nog.  Impress them with your holiday cheer and you’ll have them come back for more!

Ingredients

• 12 egg yolks
• 12 egg whites
• 1&1/2 cups granulated sugar
• 1/2 quart bourbon
• 1 pint rum
• 1 quart heavy cream
• 1 quart milk
• nutmeg

Instructions

Beat 12 egg yolks until light.  Gradually add 1&1/2 cups sugar and beat until mixture is thick and pale.  Chill, then slowly beat in 1/2  quart bourbon and 1 pint rum.  With a wire, beat in 1 quart each of heavy cream which has been whipped slightly and 1 quart milk.  Fold in 12 egg whites, stiffly beaten, and sprinkle the surface of the eggnog with nutmeg.

Thick and rich like ice cream.   Has a real Kick!