This is the EXACT recipe George Washington got from his grandmother and served at the White house.
INGREDIENTS:
7 eggs, separated
7 jiggers (1 and 1/3 cups) bourbon
2 cups milk
7 Tbsp (heaping) sugar
1 pint heavy cream
Nutmeg, grated, to float on top of each cup
DIRECTIONS:
1. Using a standing or handheld mixer with a whisk attachment, beat the egg yolks till they are a lemon color.
2. Gradually add bourbon to egg yolks, beating vigorously until the mixture is thick enough to coat the back of a spoon. At a lower speed, whisk milk into the mixture until it resembles loose custard. The alcohol cooks the eggs (a benefit of using the classic Wild Turkey at 101 proof). The bourbon is added by pouring first into a Pyrex measuring cup, then drizzling into the yolks tablespoon by tablespoon, incorporating very well with each addition.
3. In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in refrigerator until serving time. When the eggnog is done, transfer it to a pitcher (with a lid that can close securely) and store in the refrigerator until the next day. You can drink it the same day you make it, but the next day the eggnog will have a luscious density with a foamy, meringue-like top, easily reincorporated by stirring with a wooden spoon. Never add ice. Always nutmeg.
Makes about 8 servings. To look adequate in a silver punch bowl—and to serve more friends—you need two batches. Don’t just double the recipe. Make one batch, clean the utensils, then make a second.
2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about
DIRECTIONS:
Dissolve yeast in water.
Sprinkle 1 tsp sugar on top.
Beat 2 c flour into 2 c milk until smooth.
Add softened yeast and let stand until light and bubbly, about 1 hour.
Cream butter and sugar together thoroughly with electric mixer.
Add unbeaten eggs and salt, blending well.
Then beat into the yeast mixture.
Work in more flour, enough to make a soft dough.
Knead until smooth and elastic on very lightly floured pastry cloth.
Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
Shape as desired and let rise again until doubled.
Bake as directed for coffee cake or rolls.
VARIATIONS
PECAN ROLLS
Use half of basic dough for 2 dozen rolls.
Roll out to rectangle about 1/4 in thick.
Spread with 2 tbsp softened butter.
Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
Cream together 6 tbsp brown sugar and 1/4 c softened butter.
Place small amount of this in bottom and around sides of muffin pans.
Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
Roll up as for jelly roll and cut in 1 in slices.
Place cut side down in prepared pans and let rise until doubled in bulk.
Bake in moderate oven, 375 F, about 15 min.
KOLACHIES
Use half of basic dough.
Roll to 1/2 in thickness.
Cut circles with 2.5 in biscuit cutter.
Make depressions in each circle with bottom of custard cup.
Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
Bake in moderately hot oven, 400 F, for 12 to 15 min.
Makes 2 dozen rolls.
CHERRY BRAID COFFEE CAKE
Use half of basic dough.
Divide dough into two long rolls, one twice as long as the other.
Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
Divide the short piece into three strips of equal length.
Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
Let rise until doubled in bulk.
Bake in moderate oven, 375 F, for about 30 minutes.
When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
One cup raisins may be kneaded into dough if desired.
TEA RING
Use half of basic dough.
Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.
CINNAMON ROLL COFFEE CAKE
Use one third of basic dough.
Roll to a rectangle about 1/4 in thick.
Spread with 2 tbsp softened butter.
Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
Roll up like jelly roll.
Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.
FROSTED BOWKNOTS
Use half of basic dough.
Roll to 1/4 in in thickness.
Cut into strips 1/2 in wide and 6 in long.
Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
Brush lightly with diluted egg yolk.
Set aside to double in bulk, about 45 min.
Bake in hot oven, 425 F, 15 to 20 min.
When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.
2 packages (2 tbsp) active dry yeast
1 tsp sugar
2 c warm water
1 tbsp kosher salt
1 c gluten flour OR bread flour
4-5 c soft wheat flour OR cake flour OR pastry flour
cornmeal
2/3 c ice water mixed with 1 tbsp salt
Directions:
Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
Mix salt and gluten flour and add to yeast mixture.
Add soft wheat flour, 1 c at a time, until you have a firm dough.
Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
Place in oiled bowl, and turn to coat the surface of the dough.
Cover and let rise 2 h or until doubled in bulk.
Punch down the dough.
Turn out onto a floured board and knead for 2 min.
Cut dough into 24 pieces and form into balls.
Place on baking sheet that has been sprinkled with cornmeal.
Slash the tops of the rolls.
Cover and let rise until doubled, about 30 min.
Place 4 custard cups of boiling water on the corners of your oven rack.
Preheat the oven to 400 F.
Place the baking sheet on the rack and bake for 25 to 30 min, brushing the rolls with salted ice water every 5 min during baking, or until the rolls are nicely browned and sound hollow when tapped.
10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco
Directions:
Mix all ingredients together.
Place in 1.5 qt Pyrex.
Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
3 c water
1 bay leaf
1 tsp salt
1 pinch saffron
1/2 c converted rice (?)
1/2 c oil
2-3 tbsp white vinegar
fresh ground black pepper
Directions:
Bring water to boil.
Add bay leaf, salt, saffron.
Stir in the rice so the water never stops boiling.
Reduce heat to low or warm.
Cover and let cook 11-13 min.
Toss with fork.
Drain the rice and add oil, vinegar, and some fresh ground black pepper. Let it cook with this sauce. Then add:
Add:
2/3 c finely chopped onion
1/3 c finely chopped seeded tomato
1/2 c finely chopped celery
1/2 c finely chopped green pepper
1/4 c raisins
1/2 c pinenuts
1/3 c chopped parsley
Toss well. Add more oil and vinegar and seasoning to taste.
I don’t know what a pudding is. It’s a British term for cake, I believe. Or a casserole. YMMV.
I used about three quarters of a 9 inch unbaked pie shell for this. Buttered a casserole dish (a small one, by pyrex) and pressed in my pie crust. Voila. I try to make smaller servings because I cannot, by myself, finish a 9 inch pie. And I shouldn’t, or my next stop will be Walmart to buy a six pack of moo moos, because pants no longer fit me.
NOTE: If you don’t use a pie crust, this recipe is 100% gluten free.
Sweet Potato Filling
Ingredients:
1 c mashed sweet potato (bake and mash 1-2 sweet potatos)
1/2 can coconut milk
1/2 can pineapple in juice, crushed
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1 tsp vanilla extract
1/2 tsp salt
1/4 c walnuts or pecans, chopped and toasted
2 tbsp maple syrup
2 egg yolks
1/4 c dried cranberries (or raisins, or cherries, or sultanas, whatever you like)
Blend the sweet potato mix, put in casserole dish. Or maybe on an unbaked pie shell. I used a pie shell. You don’t really have to, if you don’t want to.
Bake 60 min at 350 degrees. Cover with aluminum foil if it looks like the crust is getting too brown (this is about at the 45 min mark).
Let cool. (This takes about 2-3 hours to cool)
NOTE: The filling does not SOLIDIFY like jello. It stays liquidy. Test that it is cooked, not that it is solid. FYI. This is what makes it a pudding/casserole, not a pie.
Meringue:
2 egg whites
pinch salt
2 tbsp sugar
1/4 tsp cream of tartar
Blend meringue mixture on high speed for 5 minutes until glossy and stiff peaks form.
Putting it all together:
Top cooled pie with meringue mixture. Broil for 45 seconds. Serve. (Meringue is NOT cooked!! JUST browned!!)(Pregnant women and people with depressed immune systems, beware!)
Enjoy!
PRO TIP:
I hate saving half a can of this and half a can of that. What a waste. So, make a pina colada (virgin or not) with the other half of the coconut cream and pineapple. How? Blend the two together with ice, add sugar (about 1/4 c), and rum (to taste..). Enjoy!
LEFTOVER MERINGUE:
200 F for 2 hours. Keep oven closed and let meringue dry overnight.
Quick crash course in why the brand of flour you use matters: Look at this bread, it tastes great, is soft and delicious. But it does not have the height or fluffiness of my other tongzhen breads. Why is that? I used Gold Medal Flour in this recipe instead of King Arthur flour. The different brands have different gluten content. to make the dough rise, you need more gluten. My other tongzhen recipe called for adding nonfat dry milk to the recipe, I skipped that because I was out of it and because I was feeling too lazy to run to the store and buy it. Add a fourth of a cup to the dough (and subtract a fourth of a cup of milk from the recipe to compensate) to get that nice cottony loft back that you see pictured in my other tongzhen breads.
STARTER
3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)
Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.
DOUGH
2.5c flour
1/4 c sugar
1 c milk
1 egg
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt
All the STARTER
DIRECTIONS
Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.
Separate dough into two balls. Add 1/2 c mashed sweet potato (homemade or canned) to one ball. Mix well.
Cover. Let each ball rise until double in size, about 1 hour.
TO MAKE MARBLE LOAF
Roll white dough into rectangle.
Roll orange dough into rectangle half the size of the white dough rectangle.
Place the orange dough rectangle inside the white dough rectangle. (Like this.)
Fold over the white dough rectangle. Keep folding, creating layers of different colors.
Divide into three strands. Braid.
Put on baking sheet lined with silpat. Cover loosely. Let rise 30 min.
Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny.
Bake at 350 degrees for about 40 min.
Enjoy!
VARIATION FOR THREE COLOR BRAIDED BREAD:
Divide dough into 3 parts.
One part, leave alone (white).
The second part, add 2tbsp unsweetened cocoa powder (brown). (NO, THIS WILL NOT MAKE YOUR BREAD TASTE LIKE CHOCOLATE. AT ALL. THE CHOCOLATE IS BEING USED HERE JUST AS A FOOD COLORING).
The third part, add 1/4 c mashed sweet potato (orange).
Braid and let rise, then glaze with egg wash and bake as above.
Enjoy!
Note: Mine tastes great, but the orange white marble color didn’t really come out. I can see why people do this with chocolate and vanilla, usually. Maybe I’ll try the three color braid next time, for a more cool looking effect. I guess I can put orange food coloring to make it more orange looking, but honestly, I don’t like to add artificial coloring if I don’t have to. You bake at home to increase the healthiness in your life, not decrease it. That’s my thought, anyway.
Note2: Next time, try with shredded mashed beets, what a great red color the loaf would be! I totally have to try it! Plus, it would be sooo healthy (and yet, not taste “healthy”).
If you try out my recipe, please let me know how it works for you, and what you did differently to make the recipe “yours”.
Make It For Me Now 