You know what I have found? That eggnog evokes some seriously passionate responses in people? So I'm going to ask you the same question that I asked our Mama of the Week, Kelly.
How do you really really feel about eggnog?
Eggnog. Nick feels less excited about it than me, and I don't get real excited myself. Nick said, "Gosh, what is it made out of?" I read him the list of ingredients. "If you put it in a frying pan, made an omelet out of it and served it with a side of bacon, then I'd think about it." I also wonder what other recipe could you get away with using raw eggs without having some sort of crazy FDA warning, as opposed to receiving a holiday encore. Maybe next year we'll be more brave.
Huh-larious! Do you have a favorite holiday recipe?
We would like to say that our way of preparing turkey is our favorite Christmas recipe. The first year I cooked my own turkey was a treat. Did you know there are TWO bags of turkey innards that are supposed to be pulled out prior to being put in the oven? Hmmm...I didn't. And last year? Last year Nick was so helpful when he prepared the turkey. It was unfortunate when he put it in the pan upside down and the breast meat was so mushy from being soaked in its own juices for hours that it was barely edible. On that note, would you like to come over for a holiday dinner?! So, a recipe we actually do have success with (and is one of our favorites) is something rather simple, actually (apparently, simple is better for people like us without the "cooking gene"). It's Shaker corn pudding. My mom used to take my brother and I to Shaker Village of Pleasant Ridge in Kentucky when we were little and I remember how special it was to eat the authentic Shaker food. We had a cookbook from Shaker Village and I can always remember having this dish at all holiday meals. Shaker Corn Pudding
Ingredients3 Tablespoons butter, softened2 Tablespoons granulated sugar2 Tablespoons all-purpose flour1 teaspoon salt3 whole eggs, slightly beaten2 cups frozen corn (I usually use more)1 3/4 cups milk Directions1. In a large bowl, blend the butter, sugar, flour and salt2. Add the eggs, and beat well with a rotary beater or mixer on low3. Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices)4. Pour the ingredients into a buttered flat 10x16 casserole and bake at 325 for 45 minutes, stirring once halfway through the baking period5. When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.6. This mixture can be prepared ahead of time and kept in the refrigerator. Stir well, then pour into a baking dish and bake as directed. You guys, I made this last night and I have NO photo! That's how fast my six year old ate it. I have had so much fun getting to know the Mortellite family and you guys have been an amazing blessing to their family. Thank you thank you thank you for your donations, prayers, and for telling your friends about this site. We've done something cool this week. I'm out for the weekend. Lindsay's posting tomorrow about how to encourage your children to be givers. She's so wise. I'll check ya next week with our next family, the Harshmans. Oh, and by the way, how do YOU feel about eggnog???