Kitchen Table Chat Recipes

EggNog Cookies

Ingredients:
2 and 1/4 cups flour 1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 and 1/4 cups white sugar

3/4 cups salted butter, softened

1/2 cup eggnog

1 tsp pure vanilla extract

2 large egg yolks

1 Tbsp ground nutmeg

Directions:

1. Preheat oven to 300′

2. Combine flour, baking powder, cinnamon, and nutmeg

3. Mix well with wire whisk and set aside

4. Cream sugar and butter with electric mixer until forms a grainy paste

5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth

6. Add flour mixture and beat at low speed just until combined — do not over mix!

7. Drop by rounded teaspoonfuls onto ungreased baking sheets — 1 ” apart. Sprinkle lightly with nutmeg.

8. Bake for 23-25 minutes or until bottoms turn light brown — transfer to cool, flat surface immediately.

Banana Pudding

Ingredients

3 1/2 Tablespoons of all purpose flour
1 1/3 cups of sugar
Dash of salt
3 eggs, separated
3 cups of milk
1 Teaspoon of vanilla
1 (12 oz.) pkg. vanilla wafers
6 medium bananas
1/4 cup + 2 Tablespoons of sugar
A Sprinkle of Nutmeg for the top of each serving (optional)

Directions
Combine flour, sugar and salt in a heavy saucepan. Beat egg yolks. Combine egg yolks and milk, mixing well. Stir into dry ingredients. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in vanilla.Layer one third of wafers in a 1 quart baking dish. Slice 2 bananas. Layer over wafers. Repeat twice. Beat egg whites until foamy. Add sugar, 1 tablespoon at a time. Add vanilla. Spread on filling and bake at 250 degrees until light brown.

Jello Divinity

3 cups granulated sugar
3/4 cup cold water
2 egg whites
1 cup chopped nuts
3/4 cup white Karo syrup
1/4 teaspoon salt
1 (3 ounce) box Jell-O (flavor desired)
1/2 cup miniature marshmallows

Directions

Combine sugar, syrup, water and salt in heavy saucepan. Cook over medium heat, stirring continually until it boils. Cook without stirring to a hard boil. Remove from heat and put into a bowl. Place the bowl in an ice bath and add Jell-O, mixing well to dissolve completely.
Beat egg whites until stiff peaks form.
After the Jell-O mixture has cooled to room temperature in the ice bath, gently fold in the stiffly-beaten egg whites. Add the marshmallows and nuts. Refrigerate at least 4 hours or overnight.