Vegetarian

Ingredient and Measurement Table Ingredient 8 Servings 16 Servings 24 Servings Fresh Eggs (separated) 4 8 12 Sugar (divided into 2 equal parts) ½ cup (¼ cup, ¼ cup) 1 cup (½ cup, ½ cup) 1 &frac12 cup (¾ cup, ¾ cup); Dark Rum ½ cup 1 cup 1 ½ cup Whole Milk 1 &frac12 cup 3 cups 4 ½ cups Whiskey (Bourbon or Canadian) 1 &frac12 cup 3 cups 4 ½ cups Heavy Cream (divided into 2 equal parts) 1 cup (½ cup, ½ cup) 2 cups (1 cup, 1 cup) 3 cups (1 ½ cup, 1 ½ cup) Ground Nutmeg Enough to sprinkle on servings. Preparation Separate eggs into yolks and whites in separate bowls. Beat egg-yolks with 1/2 of sugar, set aside. Beat egg-whites until stiff, then mix in other 1/2 of sugar. Pour the yolks into the whites and mix together slowly. Stir in white rum slowly. I’ve tried dark rum and it works. Stir in milk slowly. Stir in whiskey slowly. Stir in 1/2 of cream slowly. Whip rest (1/2) of cream and fold in carefully. Presentation Serve at room temperature. Ladling eggnog into cups. Sprinkle nutmeg on top.

Patricia Ku’s famous “Deep Sea Salad” Special Equipment 8x8x2" cake pan Blender Ingredients 1 package Orange Jello 4 cups Water, boiling 2 ½ cups Mini Marshmallows 1 cup Heavy Cream 8 ounces Cream Cheese ½ cup Mayonnaise 1 package Lime Jello Preparation Combine orange jello with 2 cups boiling water. Stir 2 minutes; pour into blender. Add into blender; process until smooth mini marshmallows heavy cream cream cheese mayonnaise Pour into an 8x8 cake pan. Refrigerate overnight. Combine lime jello with 2 cups boiling water, stir 2 minutes. Cool to room temperature. Pour over refrigerated mixture. Refrigerate until set.

Mom’s mythical ice cream; not for those on a diet or fearful of egg-borne bacteria. Special Equipment Ice Cream Freezer Ingredients 8 to 12 eggs (higher egg content yields a more rich tasting final product) 24 fl. oz. (2 large cans) of evaporated milk 3 cups sugar Pinch of table salt 2 teaspoons vanilla Whole Milk, to fill freezer Preparation In a large bowl, combine eggs & sugar. Add vanilla and evaporated milk, stir well. Pour into ice cream freezer. Fill freezer with whole milk to the “full line”, stirring mixture while adding milk. Add in additions as desired: can of chocolate syrup, strawberries, pineapple, etc. Freeze Freeze ice cream per manufacturer’s directions.

This is a rich, dense caramel candy which require the simultaneous effort of two people, a lot of sweat, a lot of elbow grease and a highly durable electric mixer. Info Recipe dictated by: Cheryl Sigler Special Equipment 9" cast-iron (or heavy) skillet 1 ½ gallon heavy bottom pot Heavy duty electric mixer 9x13" baking pan 2 people Ingredients 6 cups Sugar 2 cups Milk ¼ teaspoon Baking Soda ½ cup Butter 1 teaspoon Vanilla Extract Preparation Butter the Using a cast-iron skillet Slowly heat 2 cups sugar stirring constantly with a wooden spoon until caramelized. Using a heavy bottom pot While the sugar is caramelizing, boil milk and remaining 4 cups sugar. Combine Reduce milk mixture to a slow boil and insert a candy thermometer. Slowly pour caramelized sugar, in a thing thread, while beating constantly, into milk mixture. Boil until firm ball stage (250°F) Remove From Heat Remove from heat. Add baking soda, beat well. Add butter, beat well. Pour into mixer bowl Cool for 20 minutes, or until you can touch the side of the pot with your bare hand. Pour mixture into electric mixer bowl. Add vanilla. Beat on medium/high speed until mixture takes on a heavy dull appearance. Pour into buttered pan.

This is the final product of many, many test cheesecakes. Special Equipment 10" Spring-form Pan Preheat Oven Preheat to 325°F Ingredients 1 ¼ cups Graham Cracker Crumbs 1 tablespoon Sugar 3 tablespoons Butter, melted 1/3 cup Heavy Cream 2 pounds Cream Cheese, room temperature 1 1/3 cups Sugar 4 Eggs 2 tablespoons All Purpose Flour 2 tablespoons Lemon Zest Preparation Crust Melt butter in a bowl. Combine and add to butter Graham cracker crumbs 1 tablespoon sugar Press mixture into a 10" spring-form pan. Bake for 8 minutes, then cool. Increase oven temperature to 400°F. Filling Beat cream cheese and sugar till smooth. Add eggs, one at a time, beating after each addition until smooth. Add the remaining ingredients, wisk until smooth. Pour filling into spring-form pan. Bake For best results, use a water bath. At minimum a bowl full of water should be placed on the lower oven rack to provide humidity. ...

I first made this recipe to frost a double-layer 9" round chocolate cake. This recipe produced enough frosting to top each of the rounds (filling between the two rounds, plus the top). If it is desired to fill & frost both the sides and top, the recipe could be doubled. Depending on the strength of the flavor of the cherry preserves, you may need more or less. Also, due to the varying consistencies of various preserves, more or less confectioners’ sugar may be needed. Ultimately, the finial consistency of the icing is up to the chef and the intended use. ...

These pancakes add a new twist on the typical buttermilk + blueberry variety. Special Equipment Pancake Grill/Skillet Ingredients 1 cup milk (skim or 1%) 2 ½ tablespoons apple cider vinegar 3 tablespoons 1% Greek style yogurt ¼ cup packed dark brown sugar 1 cup all-purpose flour ½ cup whole wheat flour ½ cup barley flour ¾ tablespoon baking powder 2 cups fresh blueberries Preparation In a small bowl, combine the milk and apple cider vinegar; set aside an to curdle. In a medium bowl, whisk egg whites, yogurt and brown sugar. In anther medium bowl, sift together flours and baking powder; add to egg/yogurt mixture. Briefly stir mixture to moisten; add about ¼ of the milk, still to moisten. Continue adding ¼ of the milk mixture, stirring after each addition until smooth. Check the consistency of the batter; it should be smooth and viscous to coat the back of a spoon, but it should not be anything near pasty; on contrary, it should not be runny. Fold in blueberries just enough to distribute in batter. Grill Spoon batter on to pancake grill and bake until done.

Tried and tested Crème Brûlée. Oh so many batches of Crème Brûlée to make this one work… Special Equipment 6 Ramekins Baking pan, large enough to provide water bath for ramekins Crème Brûlée torch Preheat Oven Preheat oven to 300°F Ingredients 8 Egg Yolks ½ cup Sugar 2 cups Heavy Cream 1 teaspoon Vanilla Extract Preparation Whisk In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla; continue to whisk until well blended. Strain into a large bowl, skimming off any solids, foam and/or bubbles. Pour Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath Bake Bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Cool Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. Presentation When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Torch to melt sugar. Re-chill custards for a few minutes before serving.

This is a Moroccan inspired dry seasoning which can be used as a dry rub (add salt) or as Cous-Cous spice. Ingredients 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 ½ teaspoons allspice 2 ½ teaspoons ground ginger 1 ¼ teaspoons cayenne pepper 1 ¼ teaspoons cinnamon Preparation Mix all ingredients