Best Christmas Eggnog Chiffon Pie Carrie Sheridan Recipes

HOLIDAY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
• Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN

Steps:

• Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
• Cook egg noodles according to package instructions and drain.
• Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
• Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
• Bake at 350 for 30 minutes.
• Add chicken or vegetable bouillon, if needed, to moisten.
• Let sit 15 minutes.
• You can boil a whole chicken --.
• You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.

CHRISTMAS EGGNOG PIE

Steps:

• Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.

WALKER BROTHERS EASY GERMAN APPLE PANCAKE/CARRIE SHERIDAN

Steps:

• Preheat oven to 400 degrees [i use a Cuisinart larger sized toaster oven - a great appliance for cooking for 2].
• In a cast iron or LeCreuset ovenproof pan, cook sliced apple in melted butter until softened. Remove from heat.
• Mix flour, sugar, salt. Add half and half and blend. Add eggs and whisk thoroughly. Pour this over the sliced apples and place in preheated oven.
• Bake in oven for 12-15 minutes. Remove when puffed and not browned.
• Melt butter in pan while pancake is baking. Add cinnamon sugar to taste. Dish up pancake and drizzle melted butter/cinnamon sugar over each serving.
• [use 2nd apple if you'd like this to be more fruit than pancake].

EGGNOG CHIFFON PIE

Steps:

• Sprinkle gelatin over the 3 tablespoons of cold water to soften, approximately 5 minutes Blend next 4 ingredients thoroughly in top of double boiler. Place over boiling water and cook: stir until mixture just thickens. Remove from heat. Add gelatin: stir to dissolve. Add extract. Chill until thick (like syrup)
• Beat the whipping cream until thick but still smoth. Remove mixture from refrigerator and fold in cream Quickly beat egg whites to stiff foam: gradually beat in remaining sugar until stiff and shiny. Fold meringue into gelatin mixture: Quickly pour into pastry shell. When filling settles, sprinkle with nutmeg. May also sprinkle in finely chopped pistacios nuts. If you top your pie with the pistachios, then fold the nutmeg into the pie filling before placing in the shell

COTTAGE CHEESE PIE

Steps:

• Preheat oven to 425º F.
• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Combine all ingredients except egg whites; mix well.
• Beat egg whites until firm.
• Fold into batter until smooth.
• Pour into pie crusts.
• Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks.
• Refrigerate.
• Flavor improves if served a day after baking.

CHRISTMAS COOKED EGGNOG/CARRIE SHERIDAN

Steps:

• Place the eggs and sugar in a pan and whisk until light-colored and frothy.
• Whisk in 2 cups of the milk until thoroughly blended.
• Place the pan over medium heat, continuing to stir until the mixture thickens and coats the back of a wooden spoon -- about 5 minutes. If you are using a thermometer, the temperature should reach 160 degrees.
• Remove the pan from the heat and let it stand for about 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract and nutmeg.
• Refrigerate at least 2 hours to allow to cool completely before serving.