 |
 |
 |
 |
||
 |
 |
 |
 |
||
 |
 |
 |
 |
||
 |
 |
 |
|||
 |
|
|
|
|
|
Welcome to Country Cabin Gang's Christmas Celebration.
Here you will find some wonderful
Holiday Recipies sent in by our members.
1 cup butter
2 cups sugar
6 large eggs
2 teaspoons baking powder
3 cups flour, sifted
1/2 t. salt
1 cup bourbon
1 pound pecans, chopped
3 cups white raisins (or use candied fruit)
1 t. nutmeg
AND
~ a very large bottle of bourbon whiskey ~
First, sample the whiskey to check for quality.
Assemble all of the ingredients. Check the whiskey again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat this step.
Turn on the electric mixer and beat one cup of butter in a large
fluffy bowl. Add one teaspoon of sugar and cream until beat.
Make sure the whiskey is still okay... try another cup.
Turn off the mixer. Beat six leggs and add to the bowl,
then chunk in the cup of dried flut. Mix on the tuner.
Throw in two quarts of flour. Gradually pour in the cow.
Add 2 dried anything.
If the fried druit gets struck in the beaters, pry it loose with
a drewscriver. Sample the whiskey and check it again for tonsistency.
Next, sift two cups of salt. Or something. Who cares???
Check the whiskey again.
Now sift the nutmeg and strain your nuts. Add one table.
And the spoon. Of whiskee. Or something. Whatever you find left.
Grease the oven.
Turn the crake pan to 350 degrees. Don't forget to beat off the turner.
Pour the oven into the batter. Throw the bowl out the window.
Lick the batter off the floor.
Bake 300 minutes at 50 degrees.
Finish the blobble of whishy and flow to bed.
Sent in by Pia ... lol good one Pia...hehe
1 Cup ( 2 sticks butter or margarine)
3 Cups sugar
6 Eggs separated
3 Cups flour 1/4 teaspoon baking soda
1 Cup dairy sour cream
Cream together butter and sugar thoroughly.
Add egg yokes one at a time beating thoroughly after each addition.
Sift together flour and soda.
Alternately add flour and sour cream to creamed
mixture beating well after each addition, which takes about three additions.
Beat egg whites until stiff and fold in. Fold in by hand.
Turn into greased and floured pan ( 10" tube pan).
Bake in 300 degree oven for 1 hour 30 minutes.
Sent in by Ella & Cindy..... sounds yummy !!!
Strawberry Jello salad
1 lg box strawberry Jello
2 bannanas smashed
1 mid size sour cream
1 mid size crushed pinapple
1 cup chopped pecans
First fix the strawberry jello but with the two cups water
when its done dont add the other two cups you dont need them.
Add your pecans, pineapple(juice and all or some of it).
Smashed bannanas, all in one large bowl.
Mix it all up.
Once its all mixed pur half the bowl into an other bowl
or what ever you want to put it in.
Put that in the ice box and let it start to firm or firm up some.
Once that is firm enough you take it out speard all the sour cream on top of that,
then ad the rest the mix ontop the sour cream. Cover piut in iceboc to firm up.
wants its all firm like jelo. then eat it and this stuff is so yummy.
I mean to die for. If you don't like sour cream or
someone you know don't then don't tell them
cause it doesn't taste like sour cream at all.
My son wont touch the sour cream and he ats this. And loves it
Try guys yummy.
This is very fast and easy.
Sent in by Cattz.............sure does sound yummy
CLASSIC EGG NOG
6 eggs
4 cups milk
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
In a large saucepan, beat together eggs, sugar and salt (if desired);
stir in 2 cups of the milk. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon with a thin film
and reaches at least 160 degrees. Remove pan from heat.
Stir remaining 2 cups milk and vanilla extract into the mixture.
Cover and refrigerate until thoroughly chilled; several hours or overnight.
Just before serving, stir in any extra flavoring or garnishes,
and pour the egg nog into a bowl or pitcher.
Sent in by Loretta...........yummy
Special thanks to Kori
For making this special Christmas set for us.
This page created by Tams for members of Country Cabin Gang
Nothing on this page is available for download.
All poetry or writings hereby remain the © of the credited artist
And are not to be used without permission.