Eggnog Ice Cream

Today I made Eggnog Ice Cream!

This recipe is from the book, “Chez Panisse Desserts” by Lindsay Remolif Shere, published in 1985.

1C milk, 3/4C sugar, 5 egg yolks, 2 1/4C heavy cream, 2 1/2T bourbon, 1T brandy, grated nutmeg

Heat milk and sugar until sugar dissolves. Cool. Whisk in yolks. Cook over low heat stirring constantly until mixture coats the spoon. Strain into a large container. Add the cream and liquors. Add nutmeg. Chill. Taste. If satisfactory, churn in ice cream maker.

Eggnog IC

Butterscotch Pie

Today I made Butterscotch Pie (aka Butterscotch Meringue Pie)!

I omitted the meringue, but kept the eggs whole instead of separating them for the meringue. I also used skim milk and baked the pie at 350F instead of 300F.

This recipe is from a booklet published by Igleheart Brothers, Inc., 1928.

1/3C flour, 1C brown sugar, 3T butter, 1 1/2C milk, 2 eggs, 1t vanilla, 1 9″ pie shell

Preheat oven to 350F.

Butterscotch Pie

Prick pie shell with fork so that pie will not explode in oven. Bake empty pie shell 10 minutes. In bowl, mix flour and brown sugar. Blend in butter.

Add milk and cook until thick and smooth, stirring frequently. Cool 15 minutes. In bowl, beat eggs. Stir a few tablespoons of milk mixture into eggs. Blend well. Repeat once. Pour bowl mixture into saucepan. Add vanilla. Pour into pie shell. Bake 40-50 minutes or until set and golden brown. Chill 1 hour before serving.

Butterscotch Pie

Butterscotch Pie

Black Cake

Today we made Black Cake!

This recipe is from the book, “The Yankee Cook Book” by Imogene Wolcott, published in 1963.

We made half the recipe.

4C flour, 4t baking powder, 1t baking soda, 1/2t salt, 1t cream of tartar, 1t cloves, 1t nutmeg, 1C raisins, chopped, 1C butter, 1 1/2C sugar, 1/2C molasses, 1C milk, 3 eggs

Preheat oven to 350F.


Sift dry ingredients. Mix in 1/2C raisins.


Cream butter. Add sugar. Beat until fluffy. Add eggs. Blend well.


Add dry ingredients alternately with molasses and milk, beginning and ending with dry, beating until smooth after each addition.





Beat in remaining raisins. Turn into 2 greased square pans.


Bake 45 minutes.