Quick Holiday Yummies!
Happy Holidays to all! Regardless of how you celebrate, there is one thing we can all agree on: Everyone loves food, Nobody can argue with their mouths full, and food prices are out of control in today's current climate. The solution? Quick easy affordable classics from scratch that are way cheaper than buying premade, they are fast, delicious and traditional holiday staples. I've got a couple for you so you don't need to bounce around to numerous blogs! Now you know the drill, no life story or incessant scrolling to get to the recipes, time is money! Cut the chatter and lets get-at-er!
HOMEMADE EGG NOG (20 min-ish with time to chill )
You'll need:
-6 large eggs
-1/4 cup sugar
-1/4 tsp. Salt
-4 cups whole milk
-1 tsp. Vanilla
-12 Cinnamon sticks for garnish (optional, we enjoy mixing cinnamon powder into the drink itself. you do you!)
DIRECTIONS
BEAT eggs, sugar and salt in large heavy saucepan until blended.
STIR IN 2 cups of milk
COOK that on a low heat, stirring regularly but gently (we aren't making scramble eggs here folks) until mixture just begins to thicken, about 15 minutes. (it should leave a light film on metal spoon and be cruising at a nice 160 degrees F), REMOVE from heat as soon as you achieved above mentioned. DO NOT ALLOW TO BOIL.
STIR IN the remaining 2 cups milk as well as the vanilla.
REFRIGERATE covered, overnight (or at least several hours) and enjoy!
My daughter in a Nog-head. She LIVES for Nog season, and will not hesitate to tell you the differences, as well as the pros and cons of each brand, and she has NO problem telling you the ones that are simply not acceptable to be in her fridge... teenagers am I right!? This homemade recipe has been deemed the best and quite frankly, now that we know how to make it, she has no problem asking for it in the middle July...I've created a Nog-monster...
SCOTTISH SHORTBREAD prep time 15 min, cook time 20 min. Preheat to 325
You'll Need: -2 cups butter, room temp
-1 cup brown sugar, packed
-4 cups flour. (all purpose, may need another 1/2 cup give or take)
DIRECTIONS
Cream that soft butter and brown sugar together until you get that light and fluffy vibe going on.
Add 3 to 3 1/2 cups flour and mix well
flour and surface and knead the dough on that bad boy for 5 min. (add a bit of flour here or there to get a soft workable dough)
Roll out 1/2 inch thick, cut into 3x1 inch strips (that classic rectangle shape these cookies boast)
Place on greased cookie sheet and prick with fork for that classic dotted appearance, and bake 20-25 min or until they are slightly browned.
Stuff face when cooled enough not to ruin your taste buds till new years.
NOTE: Ovens are fickle little gremlins, I always like to eyeball my cookies around 15 minutes or so, to ensure they don't over bake. For less than a hour worth of work you yield about 4 dozen cookies that you can toss at neighbors and pile on a plate at the snack table. They are also durable deliciousness that ships well. Win win.
CREME DE MARRONS (chestnut cream with a kick, you're welcome)
Okay this one is a guilty pleasure that in spirit of Yule I just had to include. I can not attest to its affordability as chestnut cream can get pricey, but honestly I don't care what you spread it on, you'll thank me later!
You'll need:
-2/3 cup heavy cream
-8 ounces Chestnut cream
-1 tablespoon Brandy
Whip the heavy cream (ya know, until your ancestors say "that's enough child", you'll know) and fold it into the beaten (to loosen it up a bit first) chestnut cream, add the brandy. Chill an hour before serving.
HAVE A WONDERFUL HOLIDAY SEASON AND NEW YEAR! I'M GRATEFUL TO YOU ALL AND HOPE NEXT YEAR IS KINDER AND SWEETER FOR US ALL! CHEERS!
*post your yummy results on Instagram and tag us @howlingwindshomestead and we'll post you in our stories! Happy creating!
