Fat Frog Diary

  Eggnog Pie This vintage recipe appeared on the internet, and you know I had to swipe it! Please read through all my notes and the entire recipe before beginning. I won't tell if you use a store-bought pre-made pie crust. I soften the unflavored gelatin in a small custard cup just before I start whipping the egg whites because it only takes about 5 minutes or so to "bloom." This filling is a cooked custard eggnog, and well worth the extra time and trouble. If you're a bit nervous, have a practice run and serve the custard (or a whole pie) to a  friend. I have no trouble finding a guinea pig who will let me do a trial run with them.  Notes: 1. Separate the eggs at the very beginning. You can store the whites in a jar in the refrigerator until you need them. Beat the egg yolks to that lemony/foamy stage and set aside. When you add the hot cream mixture to the beaten egg yolks, do so slowly and patiently. Work in a little cream mix at a time. The idea is to heat ...

  Crock Pot Gingerbread Despite the lengthy list of ingredients, this is a very easy recipe.  Pre-measure all the ingredients, and have them handy to toss in, once the butter and sugar have been beaten together. They aren't kidding when they tell you to spray the inside of the slow cooker with cooking spray. Don't neglect this step or  think you can get away with a "healthier" oil.  Notes: 1. If you are using a regular slow cooker, this would be a good time to use a timer so that the three hours of cooking time don't begin until three hours before you want to serve. For instance, if I poured my ingredients into the slow cooker at 8 AM, but I don't want to serve dessert until 7 PM, then I would set the timer to start the slow cooker at 4 PM. Some newer slow cookers now have the timer built in, and that's handy!  2. Topping with whipped cream and orange peel is mind-blowing. Yes, Cool Whip is fine if that's all you have time for. Don't be ashamed. ...