Life on Regal-Hill: Dec. 10, 2008

As we continue preparations for the Christmas season it makes it more enjoyable to play Christmas music as one works here at Regal-Hill.
Special music gets one in the Christmas spirit and makes working hard at preparations so much easier to do. It is like when you are shopping and there is Christmas music playing, it puts you in the mood for shopping for Christmas gifts. So listening to music as you work at home continues to put one in the holiday spirit even if you are doing the usual household chores around the house. Even vacuuming, mopping and dusting can seem more fun when you are playing holiday music. It seems like housework must go on even when it is the holidays.
Some of my favorite singers still are Bing Crosby, Jim Reeves and Amy Grant. My favorite songs are “White Christmas,” “The Bells” and “I Wish You a Merry Christmas.” There are a number of hymns that I love to hear sung or sung in church. They include “Silent Night,” “Angels We Have Heard on High,” and the “First Noel” as well as “I Heard the Bells on Christmas Day.”
I hope you will listen to Christmas songs while you prepare for Christmas. I think you will be glad you did.
Eggnog is a wonderful holiday beverage. However it can be used in other recipes as well.
Try these recipes and see if you don’t agree eggnog does give a recipe a special taste and texture.

Eggnog Pancakes
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, optional
2 eggs
1-1/2 cups eggnog*
2 tablespoons butter or margarine, melted
In a bowl, combine flour, baking powder, salt and nutmeg if desired. In another bowl, beat eggs, eggnog and butter; stir into dry ingredients just until moistened. Pour batter by 1/4 cupful onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Yield: 1 dozen
Taste of Home’s Holiday & Celebrations Cookbook 2003
*Editor’s Note: this recipe was tested with commercially prepared eggnog.

Eggnog Pumpkin Pie
1-1/4 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons shortening
3 tablespoons cold butter, cubed
3 to 4 tablespoons cold water
Filling:
2 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup eggnog
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Topping:
1/2 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped pecans
In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic wrap. Refrigerate for one to 1-1/2 hours or until easy to handle.
Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2-inch beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, eggnog, sugar cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.
In a small mixing bowl beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans, sprinkle over filling.
Bake at 350 for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Yield: 8 servings
Taste of Home October & November 2008
Editor’s Note: This recipe was tested with commercially prepared eggnog.