Archives for December 2012
|The colder it gets, the more I bake. I know it may sound impossible, but if I could bake everyday, I would and I do most days. Everyone migrates to the kitchen, the southern light comes pouring in, it’s warm, cheerful and inviting. I baked a couple loaves of my English Muffin Bread this week and wanted to try making French Toast with it. French Toast tastes great using stale bread. But fresh bread is still very nice. English Muffin Bread is a hearty, thick dense bread full of nooks and crannies and has a great flavor. I used a rich delcious eggnog from our Health Food Store. This week, we have been having so much fun wrapping gifts, singing Christmas Carols and drinking egg nog, I had to try dipping English Muffin Bread in the Eggnog Mixture. I think you will love it too! Perfect for Christmas Morning! Nettie
Whisk together in a shallow bowl:
1/3 cup milk or half and half
1/3 cup eggnog
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
One at a time, soak both sides of bread, then place in a hot well-buttered skillet.Cook on each side 3-4 minutes or until golden brown. Serve hot sprinkled with Confectioners sugar or maple syrup, or jam.
Recipe adapted from The Joy of Cooking
Number of Servings: 8
|This is my favorite Wrapping- the- Gifts- Holiday- Drink. Listen, if you really want to make it into a dessert, add a scoop of vanilla ice cream, I am not judging, whatever gets you through the holidays! Put on your favorite Christmas Carols and just enjoy yourself, tell your friends and family, Nettie says so!( Disclaimer: For Adults Only. )
6 Ounces Eggnog
1 shot Calico Jack Spice Flavored Rum
Freshly Grated NutmegMethod:Pour Eggnog into a tall glass, add rum, stir, top with whipped cream, grate or shake nutmeg over whipped cream! Enjoy! Merry Christmas! Serving 1. This post has been linked up to these fabulous blogs!
|This is a super easy cookie to make for the holidays when you are rushed, stressed and have run out of time, even when you do have time and your son asks if you can make cookies for his school Christmas Party. I probably should make a double batch, so that they all actually get to the party, I see you sneaking in the container!
Christmas Fudgy Crinkles
|This was the cake that I was supposed to have for my birthday. If you know me, you know that I am totally addicted to carrot cake, it is my favorite cake, the more carrots and nuts the better. This has been my favorite since I was a young girl. Going through all of the recipes on the Internet, I made my favorite recipe from my Mom and Baby Wayne. This was the cake that we would make for parties and birthdays. When it was baking, all the memories of those parties started flooding back, my Mom and I with all the guys from the Floral Market. Since I told my daughter that I was going to make this cake and then made my Gingerbread Cake. She hadn’t forgotten, and asked if I could make it when I got a chance. Since Amy’s Annual Wreath Making Party was coming up, I thought this would be perfect for the party. Everyone loves Carrot cake.|
Author: Moore or Less Cooking
Recipe type: Dessert
Serves: 12 pieces
This is the BEST Carrot Cake Recipe EVER!
- 2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 cups sugar
- 1¼ cups vegetable oil
- 4 unbeaten eggs
- 3 cups grated carrots
- Cream Cheese Frosting
- 1 stick butter- softened
- 8 oz cream cheese
- 2 cups powdered sugar
- 2 tsp. vanilla
- 1 cup chopped pecans ( optional)
- Preheat oven to 350 degrees. Grease tube pan or two cake pans.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon, sift these ingredients. Set aside.
- In another bowl, cream oil, sugar and eggs.
- Add dry ingredients to the egg mixture.
- Fold in carrots.
- Pour batter into tube pan or two cake pans.
- Bake for 45 minutes in tube pan or 30 minutes in cake pans or until toothpick inserted in the center of cake comes out clean.
- Let cool for 10 minutes on cooling rack.
- Invert cake on to plate, let cool completely before frosting.
- Cream Cheese Frosting Directions
- With a hand mixer or Kitchen Aid, blend butter, cream cheese, and vanilla. On low speed, add 1 cup of sugar, mix until blended, add another cup of sugar.
- Frost cakes.
- Sprinkle nuts on top of frosting.
|We play a game every day. We meaning hubs and I do. The game goes like this, “What do you want for dinner”, one of us says, “I don’t know what do you want”. Hubs says, “I’ll make pork chops”. I say, “It’s too cold for grilling, it’s 10 degrees out.” Hubs makes chops one way and one way only, on the Grill. He says, “It’s okay, it doesn’t bother me if it’s cold outside.” ( Hubs has been known to grill in sub zero weather). So I decided to make Crock Pot Pork Chops and not have any freezing bodies lying around.|
|This recipe is so easy, you are just going to love it!
Crock Pot Pork Chops
This recipe has been adapted from ALLRECIPES.Com and made even better by Me! This post has been linked up to these fabulous blogs!
|So I thought I was a year older, all year I have been saying that I am a year older, so surprise to me that I wasn’t turning 50 this year. I actually had a mini panic attack when I thought I was turning 50, that I should at least have a party or something of the sort. Hubs should really be planning something…then it dawned on me, I started counting back, no I am not 50. So then on to the next MAJOR decision, WHAT KIND OF CAKE would I like, or am I going to make? Some of you may know that I am purely obsessed with Carrot Cake, I think I have pinned over 100 Carrot Cakes on Pinterest! But then I started reading about Joy The Baker’s Gingerbread Cake and it looked like all of my dreams had come true, I think I have found a cake that I love more than carrot cake! I know, it seemed impossible, but it is true! This cake is so moist and perfectly perfect in it’s gingerbready-ness and the cream cheese frosting is so delicious, I had to try 3 tablespoons full to make sure that I didn’t poison my family, it’s the least that I can do to save the poor souls.|