BEST AS EVER RECIPES

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BEST EVER EGGNOG RECIPE - THESLOWROASTEDITALIAN.COM



Best Ever Eggnog Recipe - theslowroasteditalian.com image

This eggnog recipe is rich and creamy and can be served chilled or warm. Make a pitcher of this delicious winter drink in just five minutes!

Provided by Donna Elick

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 3

12 large egg yolks
1 1/2 cups granulated sugar
8 cups half & half (or 4 cups milk and 4 cups heavy cream)

Steps:

  • In a large bowl beat egg yolks with an electric mixer or whisk until they become light in color, about 2-3 minutes.
  • Slowly pour sugar into the bowl with the egg yolks as you beat it on low. Continue to mix until fully incorporated.
  • Stir in half & half and pour into a pitcher. Chill until ready to serve.
  • Serve with your favorite toppings and mixins (whipped cream, nutmeg, ground cinnamon, cinnamon sticks, caramel syrup, peppermint syrup, or serve with alcohol on the side. We like dark rum but you can serve with your choice of beverages. Fireball whiskey is amazing).

BEST-EVER SCONES RECIPE | MYRECIPES



Best-Ever Scones Recipe | MyRecipes image

When reader Betty Joyce Mills from Birmingham shared her recipe for scones (she stirs a half cup of sweetened dried cranberries into the dough), we thought they were the best we had ever tasted. Never fearing too much of a good thing, we created eight sweet and savory variations.

Provided by MyRecipes

Total Time 33 minutes

Yield Makes 8 servings

Number Of Ingredients 7

2 cups all-purpose flour
? cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
Wax paper

Steps:

  • Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
  • Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
  • Bake at 450° for 13 to 15 minutes or until golden.
  • Sweet Variations
  • Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
  • Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
  • Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
  • Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
  • Savory Variations
  • Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
  • Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.
  • Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.
  • Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.
  • Festive Touch
  • Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.

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