Ingredients

• ½ pound figs
• 1 ¼ cups bread crumbs
• 1 cup almonds or walnuts
• 1 cup of light brown sugar (scant)
• ½ cup candied grapefruit peel
• ¼ cup candied lemon peel
• 3 tablespoons melted butter
• 4 eggs, beaten
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Instructions

1. Chop the figs and mix with fluffy crumbs. Brown the almonds or walnuts (if using almonds, they should be blanched, skinned and chopped. Walnuts should be chopped).
2. Mix with all the other ingredients.
3. Put the mixture into a greased mold and steam 2 ½ hours (The pudding may also be baked in a 325 oven for 1 hour). Moist, soft grapefruit peel adds a very good flavor.
4. Serve with a brandy and cream sauce.

Ingredients

• 1 1/2 cup instant orange beverage mix
• 1/2 cup sugar
• 1/3 cup instant tea
• 1/2 cup cinnamon
• 1/4 cup ground cloves, optional
• Dash salt

Instructions

1. Mix all dry ingredients together and store in a decorative airtight container. When ready to use, pour boiling water over 1-4 teaspoons of the dry Christmas Cheer drink mix. Stir to dissolve and serve to family and guests.
2. Delicious when served with fresh-from-the-oven cookies!

Ingredients

• 1 pound bulk sausage, hot or mild.
• 3 cups Bisquick mix
• 2 cups grated sharp cheddar cheese
• 1 onion, finely minced
• 1/8 teaspoon pepper

Instructions

1. Allow sausage and cheese to come to room temperature for easier mixing.
2. Preheat oven to 370 degrees. Spray baking sheet with vegetable oil cooking spray.
3. Combine all ingredients, mix well by kneading almost as you would a bread dough and shape them into 1 inch balls by squeezing the mixture so it holds together, and then rolling between the palms of your hands to form the balls. The mixture is going to feel dry and crumbly if it is not mixed well.
4. Place the balls on the baking sheet and bake for 18 - 20 minutes or until golden brown. To prevent the balls from sticking, move them around with a spatula about halfway through cooking.

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites

Instructions

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve.
4. Cooked EGGNOG DIRECTIONS: For cooked eggnog, follow procedure below.
5. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
6. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
7. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans
• 2 loaves French bread, sliced 1/2 inch thick
• 6 eggs, beaten
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmet

Instructions

1. In a medium saucepan, stir together brown sugar, butter, and corn syrup. Heat and stir until the butter melts and the brown sugar dissolves. Pour into a rectangular 3-quart baking dish. Sprinkle with half the pecans.
2. Arrange half the bread slices in a single layer in the baking dish. Sprinkle with remaining pecans, and top with the remaining bread slices.
3. In a medium bowl, stir together eggs, milk, and vanilla extract. Pour slowly over bread. Press lightly with the back of a large spoon to moisten all bread.
4. Stir together granulated sugar, cinnamon, and nutmeg; sprinkle over bread. Cover and chill in refrigerator overnight.
5. Bake, uncovered, in a 350 degree oven for 30-40 minutes or until lightly browned. Let stand ten minutes.
6. To serve, remove individual servings with a wide spatula and invert onto decorative Christmas plates.

Ingredients

• EGGNOG MUFFINS
• 2 cups unbleached flour
• 1 Tablespoon baking powder
• 1/4 tsp ground nutmeg
• 1/2 tsp cinnamon
• 1/2 cup melted butter
• 1 egg, beaten
• RUM ICING
• 1 cup powdered sugar
• 1 teaspoon rum or rum extract
• 1 - 2 teaspoons milk
• Cinnamon sugar for sprinkling
• 1/2 cup granulated sugar
• 1 1/4 cup Eggnog - regular or lite
• 1 teaspoon vanilla extract
• RUM ICING
• 1 cup powdered sugar
• 1 teaspoon rum or rum extract
• 1 - 2 teaspoons milk
• Cinnamon sugar for sprinkling

Instructions

1. Preheat Oven to 350 degrees Fahrenheit.
2. Line a muffin tin with 12 regular paper muffin liners.
3. Melt the butter in the microwave (or stove top) and set it aside to cool.
4. Get out 2 medium mixing bowls. In the first mixing bowl, put the flour, baking powder, nutmeg and cinnamon... whisk them together. In the second mixing bowl, put the melted butter, eggnog, egg, vanilla and sugar. Whisk them together.
5. Pour the liquid stuff into the dry stuff. Fold together with a spatula until combined.
6. Fill the paper liners about 3/4 full.
7. Bake the muffins for 20 minutes. Stick a toothpick in to test. If toothpick does not come out clean, bake for another minute.
8. Cool muffins in pan for a few minutes,then set on a wire rack to cool completely.
9. While your muffins are cooling make the rum icing:
10. Put the powdered sugar in a bowl. Add rum or rum extract and 1 tsp of milk. Stir. Add more milk if needed. Stir more. You are looking for a mixture the consistency of glue. If it's too thick add more milk or rum. if it's too runny add more powdered sugar.
11. Spoon over the muffins. It'll drip down the sides a bit and that is just fine.
12. Garnish with cinnamon sugar: Mix 2 teaspoons granulated sugar with 1/2 teaspoon ground cinnamon.
13. Sprinkle a bit of cinnamon sugar over the top

Ingredients

• 2 cups sugar
• 1 cup water
• 12 ounces canned evaporated milk
• 1 teaspoon almond extract
• 6 2-liter bottles lemon-lime soda
• 3 1/2 gallon cartons vanilla ice cream

Instructions

1. In a saucepan, combine sugar and water. Stir constantly over medium heat until sugar dissolves.
2. Remove from heat. Add evaporated milk and almond extract; let cool.
3. Chill until ready to serve.
4. Just before serving, combine milk mixture with lemon-lime soda in decorative punch bowl.
5. Add ice cream, stirring to break into small pieces.