[RJayneJ]

Hint: Next time you core apples, split them and use your melon baller to remove the core. It is super fast and you don't tear up the apples. I tried it a couple of weeks ago when I made my husband an apple pie and it worked beautifully.

[carlo3b]

Next time you core apples, split them and use your melon baller to remove the core

Great tip indeed.. thank you sweetie..

 

Holiday Eggnog

• 1 dozen eggs
• 1 lb. sugar superfine sugar, (Frosting Icing sugar, Confectioners sugar, or Powdered sugar are all OK)
• 1 pint brandy
• 1 pint rum Meyers, Dark
• 1 pint brandy (Flavored, as in triple sec, or peach) or vodka
• 1 qt light cream
• 1/2 gallon vanilla ice cream
• whipped cream

1. Whip eggs and superfine bar sugar together until sugar is dissolved.
2. Add liquor. Whip well.
3. Add light cream. Whip again.
4. Break up ice cream small and add 1/2 ice cream and 1/2 whipped cream and stir in well.
5. Float remaining ice cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.
Yield: about a gallon

Whipped Cream

• 1 qt cream heavy, to make 3 qt
• 4 oz superfine sugar, (Frosting Icing sugar, Confectioners sugar, or Powdered sugar are all OK)
• 1/2 fl oz vanilla extract
• 1 cup Gran Marnier
• Chill bowl and beater.

1) Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted l0x sugar.
3) Add 1/2 oz Vanilla Extract. Continue beating, add Gran Marnier slowly while beating if you are adding it.
4) Whip to medium soft peaks. Makes the 3 quartss required.
Chocolate Version. Use Double dark chocolate ice cream.
Add 6 to 8 oz (about a cup) of Grand Marnier to the whipped cream with the vanilla slowly.
Add a pint of Gran Marnier or Orange Chocolate liqueur instead of the vodka.
Garnish with chocolate curls or grated dark chocolate.

[carlo3b]

LowCarb Butternut Turkey

Butternut squash purée makes a delicious sauce component; it provides a sweet under taste and creamy texture.

• 2 tablespoons canola oil, divided
• 4 green onions, finely chopped
• 2 teaspoons grated fresh ginger
• 1 1/2 pounds boneless, skinless turkey thigh meat, cut into 1 1/2" cubes
• 1 can (14 1/2 ounces) diced stewed tomatoes, chopped
• 1 cup Butternut squash, pureed*
• 1 cup water
• 1/2 packet sugar substitute
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh cilantro

1) Heat 1 tablespoon of the oil in a large soup pot over medium heat. Cook green onions 3 minutes, until softened. Add ginger and cook 2 minutes more. Transfer to a bowl.
2) Heat remaining oil in pot. Brown turkey pieces in batches, 3 to 4 minutes per batch. Return green onions and ginger to pot. 3) Stir in tomatoes, pumpkin puree, water, sugar substitute, salt and pepper.
Bring to a boil. Reduce heat to low and simmer, partially covered, 40 minutes, until turkey is tender. Stir occasionally.
4) Add cilantro and cook 2 minutes more.

*Butternut Squash Purée

Butternut Squash is much sweeter than Pumpkin, and really is a treat, even if it has a bit more carbs than I wish.

• 1 1/2 pounds butternut squash, cut in half
• 1 cup water

Preheat oven, 350
1) Remove stem from squash, cut in half lengthwise and discard seeds.
2) Place flesh side down in baking dish and add water.
Bake at 350 degrees for 1 hour or until tender.
3) Add more water if necessary.
4) Scoop flesh from skin and purée in blender or food mill.