BUNKER HILL BEEF STEW RECIPES

Steps:

• Add eggs to a blender then pulse until pale and frothy, approximately 1 minute.
• Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
• Add remaining eggnog ingredients then pulse until combined, approximately 15 seconds.
• Chill in the refrigerator for 1 hour before drinking or use right away to make bread pudding.
• Store leftover eggnog in an airtight container in the refrigerator up to 3 days. Stir before enjoying.
• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 2 quart baking dish with butter then set aside.
• Place bread cubes in a large bowl.
• In a separate bowl, whisk egg yolks, sugar, cinnamon, vanilla and eggnog until combined then pour over bread cubes.
• Using your fingers, gently press bread cubes into eggnog mixture until all cubes are moistened. Set aside and allow bread cubes to soak for 15 minutes.
• Spoon bread pudding into prepared baking dish then top with turbinado sugar.
• Bake for 45 minutes or until the center is set and the edges are golden brown and pulling away from the sides of the baking dish.
• Cool slightly then slice and serve warm. Garnish with powdered sugar and sugared cranberries, if desired.
• Cover leftovers and store in the refrigerator up to 2 days.

Steps:

• To make the dressing for they salad, mix sugar, vinegar, mayonnaise, salt and pepper in a small bowl. Set aside.
• In a mixing bowl, add in the broccoli. Add in the onions, raisins, sunflower seeds and the bacon.
• Pour the dressing over the salad and mix.
• While the salad is ready immediately, it always tastes better when it is made ahead and sit in the refrigerator for 4 hours or overnight.