A family tradition, Jingle Nog can be served at any gathering of family and friends during the holiday season. Celebrate and enjoy!
Beat the eggs until they are light and frothy. Fold in the sugar, vanilla, salt, cinnamon and the milk slowly and continue to beat until well blended. Set aside. Machine beat or hand whisk the cream, slowly folding in the powdered sugar, until it is thick and stands up on it’s own. Pour or ladle the Nog into a punch bowl. Add the Whipped Cream mixture and finish off by sprinkling the nutmeg over the creamy top.
Melissa's Grandmother, Muzzy used to make these every holiday season along with many other wonderful treats. These were always the family favorite. Bake, Celebrate, Share and Enjoy!
Bring the butter to room temperature so it is slightly soft to the touch. Mix the butter, the water , the vanilla extract and the granulated and brown sugars together until smooth. Fold in the flour and the pecans. Continue to blend until the mixture is thick and creamy. Roll the dough into a log shape and wrap in wax paper. Place in the refrigerator for 3 1/2 hours. Preheat the oven to 325F. Remove the dough from the regrigerator and allow to soften slightly. Cut the dough into slices and shape into crescent moon shapes. Place on an oiled baking sheet about 2" apart. Bake until golden, for about 18 minutes. Remove from the oven and set the cookies aside to cool. Roll in the confectioners sugar before serving.
Melissa's Mother spends many hours baking for all of the holidays throughout the year. Every Christmas season she creates her special gingerbread men and gingerbread houses. These gingerbread men are an easy fun filled afternoon of baking and decorating. The imagination is the only limitation.
Preheat oven to 350F and butter cookie sheets. Heat the molasses until it is boiling and fold in the butter and sugars. In a separate bowl, mix the flour with all of the remaining ingredients. When the ingredients are fully blended fold into the molasses mixture. Add 3 tablespoons of water to the batter. Stir until the batter is smooth, adding additional water in tablespoon increments into the mixture as needed. Roll the batter out. Cut the batter into shapes with gingerbread man cookie cutters or any cookie cutters that you prefer. Bake on cookie sheets for 6-8 minutes. When the cookies have cooled decorate with frosting* and holiday candies and raisins.
* Frosting - 21/2 cups of confectioners sugar, 1 tablespoon of vanilla extract, 1 teaspoon of hot water.Place the water and vanilla extract into a bowl. Mix in the sugar and beat for 3-4 minutes or until mixture is creamy.