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Eggnog Supreme

From Iowa State University Dairy Department – recipe given to me by my sister Barbara Wilcox (Scafferi) when she worked on a food show as a student there in 1954-55.

6 Tablespoons Sugar
3 cups Cream or Milk
6 Egg Yolks, beaten
6 Egg Whites, beaten
3 cups Ginger Ale (I use Canada Dry)

Combine sugar, cream, and egg yolks; fold in egg whites.  Add ginger ale; mix.  Serve cold.  Put half pint vanilla ice cream floating in it.  Serves 6 to 8. This is the best eggnog I have ever had.

I have made one change – I no longer separate the eggs. It is still plenty foamy when you add the ginger ale.

An interesting side note: one time when the show was being shot (live), the finished result was served to the crew, and they were saying, “eww! This is awful! What happened to this?” The director rushed over to tell them you must always pretend it is wonderful. Then he explained they were missing one of the ingredients and substituted an ingredient that was the same color.

Submitted by Beverly Collins

Ross Sederburg’s CHAI RECIPE

 

Ingredient	8 cups	4 cups	1 cup	Instructions
Water	7 cups (2 qt.)	3 1/2 cups	1 cup	Heat to boil.
Fresh Ginger	8 Tbsp	4 Tbsp	1 Tbsp	Coarse chop.
Whole Cloves	3 scant Tbsp.	4 tsp	1 tsp
Cinnamon Sticks	8	4	1	Smashed or cracked.
Cardamom Seeds	2 tsp	1 tsp	1/4 teaspoon	Simmer about 10 minutes. Remove from Burner.
Loose Black tea leaves – 1 teaspoon per cup water + 1 for the pot	3 Tablespoons	5 teaspoons	1 1/2 teaspoons	Sprinkle tea leaves over surface of the Chai. Return to burner. Simmer 2 minutes. Let stand 5 minutes. Strain and return to pot.
Whole Milk	2 2/3	1 1/3 cups	1/3 cup	Add, simmer 2 minutes.
Dark Brown Sugar – use less if you plan to sweeten with honey also.	3/4 cup	1/3 cup	1 1/2 Tbsp	Add. Simmer a few minutes. Strain into cups and enjoy.

Beverly’s Cinnamon Rolls
Large batch makes 2 pans of 12 rolls each

Dough

Large Batch – 2 pans 9x13                  Small Batch – 1 pan 9x13

3 cups water                                         1½ cups water
1/3 cup dry milk                                  2½ Tablespoons dry milk
1 Tablespoon dry yeast (1 pkg.)          1½ teaspoons dry yeast
1/2 cup sugar                                       1/4 cup sugar
3 eggs                                                  1 large egg
1/2 cup butter                                       1/4 cup butter
1 Tablespoon salt                                 1½ teaspoons salt

Flour to make soft dough, using Gold Medal All-Purpose Flour or half Gold Medal Bread Flour and half All-Purpose Flour

To Make Dough:

Dissolve yeast in warm (110 degree) water.

Add dry milk. (If you have no dry milk, heat 1/2 the amount of liquid as regular milk.)

Add sugar and enough flour to make thick batter. Beat well. If you have time, let this set for 1/2 hour to 3 hours for more flavor. Then beat in eggs, butter, salt, and enough flour to make a medium firmness dough. Do not knead dough.

Form into ball and put in greased container, turning once to grease top surface of dough. Let rise until double in size. (Or you can let it rise in the refrigerator more slowly. Just don’t let it rise more than double.) This dough can be kept in refrigerator about 5 days if you keep it punched down and don’t let it rise to double.

To Assemble:

Prepare 9” x 13” baking pans by greasing bottoms and sides well with butter. Pour caramel syrup topping into pan. Sprinkle with pecan meats if desired.

Do not punch dough down or reshape after rising.

Divide dough into 2 pieces if using full recipe. On a well-floured surface, roll each piece to about a 20” x 14” rectangle (dough will be about 1/8” thick) and spread each dough lightly with soft butter and a mixture of

1/4 cup brown sugar
2 tablespoons white sugar
1¼ teaspoons cinnamon

A handful of raisins may be sprinkled over the dough, if desired. Roll up loosely and seal dough to itself.

Cut into 12 equal rolls with buttered serrated knife or unflavored dental floss. Lay rolls cut side down into prepared 9” x 13” pans.

Cover rolls with lightly dampened towel or with saran wrap and let rise at room temperature or in the refrigerator until rolls have doubled in size.

To Bake:

Bake at 350 degrees in middle of oven until top of rolls are well browned and baked through, about 30 minutes. Enjoy while warm.

Caramel Syrup:

3 cups brown sugar                                        1½ cups brown sugar
1½ Tablespoons vinegar                                2¼ teaspoons vinegar
3/4 cup water                                                 1/3 cup water
2 Tablespoons corn syrup                              1 Tablespoon corn syrup
1/2 cup butter                                                 4 Tablespoons butter
1 teaspoon vanilla                                          1/2 teaspoon vanilla

Mix brown sugar, vinegar, water and corn syrup in heavy bottom saucepan. Bring to boil stirring constantly. After mixture comes to a boil, put lid over container and boil gently for about 1 minute to dissolve sugar crystals on side of pan. So not stir after boiling begins. Boil to a medium thick syrup (235 degrees on candy thermometer at sea level, 222 degrees in Colorado Springs). Syrup should be a little thicker than pancake syrup. Stir in butter and vanilla. Cool to lukewarm. Full recipe makes enough syrup to fill two 9x13 pans.      

Filling:

Mixture of

1/4 cup brown sugar
2 tablespoons white sugar
1¼ teaspoons cinnamonSoft Butter

Note: This dough will also make tasty plain dinner rolls.