Mix everything together. Use 2-3 tbsp of powder in 1 cup of hot water. This makes enough for ~50 servings.
Blend it all
Separate the yolks and egg whites. Mix the yolks vigorously with the wire whisk for about a minute – they will turn much lighter yellow.
Whisk in ⅔ cup sugar and ½ teaspoon vanilla, whisking steadily. Add cinnamon, salt, and lemon extract while mixing then add 2 cups cream and 3 cups milk and whisk a bit more.
Beat the egg whites until they form soft peaks. (It will take ~3-5 minutes, even longer if you’re crazy enough to try whisking it by hand.
Add 6T sugar, one tablespoon at a time, as the mixer runs. Continue beating until the mixture forms stiff peaks, but still looks moist.
Gently fold the egg whites into the yolk/cream mixture. (If you whisk them in all of that nice fluffiness will be lost.) Sprinkle nutmeg on top.
Serve promptly.
Alternatively, you can mix up all the ingredients for rice pudding minus the rice to have a different spin on eggnog.
Bring to a boil then simmer for 20 minutes to let the flavors blend. Keep warm over very low heat to let the aroma fill the house.
Wassail allows for a good dose of personalization. Cinnamon sticks or whole cloves can be substituted. Some of the orange juice can be replaced with other juices. Other spices can be added as desired such as Allspice or Nutmeg. If using carmel sauce it should be added in individual cups at the end, not in the main pot.
One festive version which presents very well uses only 1 cup of orange juice, cinnamon sticks, allspice and whole cloves stuck into a whole orange floating in the wassail as it simmers for 60 minutes before adding carmel sauce to the individual servings.
Popcorn
6 cups popcorn
Buy commercially?
2 tb cheese topping
¼ cup sugar, ½ tsp cinnamon
p. We love buttermilk syrup best of all!
Preparation Instructions
Combine warm water and warm milk (approximately 110ºF—think baby bottle warm). Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer fitted with a dough hook, add milk mixture and melted cooled butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Up to 6 cups of flour may be needed. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow to rise until doubled in volume.
Heat your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat to 350 to 400ºF. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You can butter the counter lightly. Using a pizza cutter or knife, cut into squares or triangles. Makes approximately 24 scones.
Once the oil is heated, cook the scones, in small batches, turning once, until they are golden brown on both sides and cooked through. Drain on a paper towel. Serve while hot.
They are traditionally served with a pat of butter and your favorite sweet topping including honey butter or jam and powdered sugar, or your favorite syrup.
Ingredients
1 cup Warm Water
1 cup Warm Milk
3 Tablespoons Sugar
1 Tablespoon Dry Active Yeast
¼ cups Butter, Melted And Cooled
1 Tablespoon Salt
5 cups Bread Flour, Or More As Needed
Vegetable Oil For Deep Frying
Makes one 9 inch pie or three 4 inch mini pies. Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.
Oreo Crust Instructions:
Reese Peanut Butter Pie Filling Instructions: