Christmas Egg Nog

A Holiday Classic! Makes about 38 1/2 cup servings.

Ingredients

12 eggs separated 1 cup sugar 1 1/2 cups bourbon 1/2 cup brandy 6 cups milk ground nutmeg 1 cup heavy whipping cream

Instructions

1. In large bowl with mixer at low speed, beat egg yolks with sugar. At high speed, beat until thick and lemon colored, about 15 minutes, frequently scraping bowl. 2. Beat in bourbon and brandy, one tablespoon at a time to prevent curdling. Cover and chill. 3. About 20 minutes before serving, in chilled 5-6 qt. punch bowl, stir yolk mixture, milk and 1 1/4 teaspoons nutmeg. 4. In large bowl with mixer at high speed, beat egg whites until soft peaks form. 5. In small bowl, using same beaters, beat cream until stiff peaks form. 6. With wire whisk, gently fold egg whites and cream into yolk mixture until just blended and serve.

Peanut Brittle

Packed with peanuts, this classic candy is both crunchy and melt-in-your-mouth delicious. Makes 45 pieces. Total time: 1 hour.

Ingredients

2 3/4 cups granulated sugar 1/2 stick unsalted butter 2/3 cup water 1 1/2 cups lightly salted peanuts

Instructions

Step 1: Grease and line a 9 x 13-inch pan with foil. Step 2: In a large, heavy saucepan over moderate heat, cook the sugar, butter, and water, stirring occasionally, until the mixture becomes a golden-brown syrup, about 25 minutes. Remove to a cool surface. Step 3: Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly. Step 4: Let peanut brittle set and cool before breaking into bite-size pieces. It can be stored in an airtight container in a cool, dry place for up to 1 month.

Divinity

Makes 40 pieces

Ingredients

* 2 1/2 cups sugar
* 1/2 cup light corn syrup
* 1/2 cup water
* 1/4 teaspoon salt
* 2 egg whites
* 1 teaspoon vanilla
* 1/2 cup chopped pecans (optional) or cherries (optional)

Directions

1.In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
2.Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
3.Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
4.When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
5.Add vanilla and beat until candy holds its shape, 4-5 minutes.
6.Stir in the chopped nuts or cherries, if desired.
7.Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
8.Let cool.