I'm here for the Art of Writing Conference (yesterday) and The Christy Award Gala (also yesterday, last evening) because I'm a finalist for the Short Form (that means a shorter novel, 60,000 words or so) Christy Award. To say I'm excited is a classic understatement.... I AM BESIDE MYSELF! :)
It's such an honor to be here, to be part of this, but mostly it's an honor to write what I love, do what I love and have it touch hearts and souls. So I'm getting this post ready of a new holiday classic that makes so many people happy in my house! I started playing with this idea two years ago, and this is my favorite version. It comes out perfect, every time. I hope you love it! And as we enter the 2018 holiday season, the Yankee Belle gals are so excited to share old favorites and new ideas with you! May your November be a wonderful season of grace and love.
Ruthy
Ya gotta love eggnog or have folks who love eggnog, but if you love eggnog...
You Will Love This Pie.
And it's easy. I mean REALLY easy.... I used a frozen pie crust. (I always make extra and freeze a few, wrapped individually and tossed into a freezer bag) I thawed it, rolled it out, pricked it with a fork,
and baked at 450° for about 8 minutes....
But you can buy your pie crust if you want. This works with a cookie crust, too! Vanilla wafers: to die for!
Now the filling.... This is nice and easy and delicious, it's basically a custard pudding made on top of the stove. It takes about 6 - 8 minutes to cook, stirring. I find having a novel on hand to read while stirring helps keep me from walking away and burning everything... Which I did to the first batch last Saturday... but by the second batch I was reading about how brilliant and rich Elon Musk is while stirring the eggnog filling. :) Multi-tasking!!!!
Just in case you needed that tip. You're welcome. :)
FILLING:
4 Tablespoons butter
1/2 cup corn starch
1 cup sugar
2 cups eggnog
2 cups milk
4 egg yolks
Melt butter in 3 or 4 quart saucepan. Mix corn starch and sugar together in small bowl. Remove butter from heat, add the cornstarch and sugar mix. Mix together. Add eggnog, milk and egg yolks. Whisk together, heat to boiling over medium heat, stirring regularly.
Pour eggnog custard into bowl, refrigerate until chilled through. (Usually 3 hours or so).
Whipped cream topping:
2 cups heavy whipping cream
1/2 cup sugar
Put in big mixer bowl, beat on high speed until stiff peaks form.
Once chilled, spoon custard into cooled pie shell.
Cover with whipped cream. Keep cold until ready to serve.
This is amazingly delicious!!!!! A toast to happy holiday celebrations and once-a-year delectables!
And this is a look at my TWINKLE LIGHT FRENZY!!!! Twinkle lights are fairly cheap. I love them. Little kids love them, too! This puts me and the little kids on the same page, right?
So while I'm focusing family on faith, hope and love, on a baby, born to the poor, I'm making sure my twinkle light stash brightens the long, dark, northern nights... I love that the shortest days of the year are cheered by the joy of Christmas lights!
Grandma and Uncle Chuck's cool handmade Santa set.... more about that later this month!
And the resin Nativity Dave and the kids bought me by pooling very limited funds twenty years ago:
I love preparing for the holidays, but not in the frenzied fashion I used to employ... in a simpler way, but with twinkle lights!
Unto us a child is given... unto us a son is born.
