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Written by Dan Donahue on Dec. 7, 2014
Written by Dan Donahue
Homemade Vanilla Extract
Must be 21 Yrs. of age & use responsibly!
1 bottle of Vodka (Any brand)
5-6 vanilla beans
Slice vanilla beans down the center exposing the vanilla seeds. Place into bottle of vodka, shake and place into a brown paper bag or dark container. Ready to use in about 4-6 weeks in your favorite recipes!
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Written by Dan Donahue on Dec. 7, 2014
Must be 21 Years of age or older for this holiday favorite!
Simply The Best Egg Nog

8 - eggs separated put yolks in the bottom of punch bowl save egg whites refrigerated in container. (to be used later)
Add 1/2 cup of sugar to yolks and stir.
1/3 cup of rum. pure slowly down side of punch bowl as not to cook the yolks and blend.
1 cup whiskey (It doesn't have to be the finest (Corn whiskey can be substituted for those with gluten allergy). Slowly pour down side of punch bowl and blend.
2 tsp. of Vanilla Extract (See recipe on making your own.
2 pts. of light cream. Add and blend
1 Qt of 1/2 & 1/2. add and blend
2/3 or Top up within 2" from top of punch bowl with whole milk. (Set aside)
In a metal bowl that has been refrigerated beat egg white on high slowly adding sugar until it gets stiff peaks approx 8-10 Tbsp.
Spoon on top of Egg Nog, grate or sprinkle some Nutmeg and Cinnamon to garnish. Refrigerate 4-6 hours prior to serving as it mellows out. Drink Responsibly and Merry Christmas!

P.S. feel free to add a recipe of your own to share.

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Written by Nancy Donahue on Aug. 20, 2014
Simple Crusty Bread
Yield: 4 (1-pound) loaves, about 64 slices



1 1/2 tablespoons each: yeast, coarse salt
3 cups lukewarm water
6 1/2 cups flour, plus additional for dusting dough
Cornmeal, optional


1. Mix yeast and salt into the water in a large bowl or plastic container. Stir in the flour, mixing until there are no dry patches; the dough will be quite loose. Cover, but not airtight. Let the dough rise at room temperature for 2 to 5 hours.

2. Bake immediately, if desired, or refrigerate, loosely covered, for up to 2 weeks (the dough is easier to handle when it's cold). When ready to bake, sprinkle a little flour on the dough; cut off a grapefruit-sized piece. Turn dough in floured hands to lightly stretch the surface until smooth and round on top and lumpy on the bottom.

3. Heat oven to 450 degrees. Sprinkle a pizza peel with cornmeal. Place the dough on the peel; let rise 40 minutes. Repeat with remaining dough, or refrigerate. Place a broiler pan on bottom of oven. Place a baking stone on the middle rack. (If using a loaf pan without a baking stone, stretch rounded dough into an oval and place into a greased, nonstick loaf pan. Let rest 40 minutes if fresh, 1 hour if refrigerated. Heat oven to 450 degrees for 5 minutes.)

4. Dust loaf with flour, slash top in a cross with a serrated knife. Slide loaf onto baking stone or, if using loaf pan, place loaf pan on middle rack Pour 1 cup water into the broiler pan; close oven door quickly to trap steam. Bake until well browned, about 30 minutes; cool completely before cutting.


Per slice: 47 calories, 1 gram protein, 10 grams carbohydrates, trace sugar, no fat, no cholesterol, 133 milligrams sodium, no dietary fiber.
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