Ozark Living

• ½ cup molasses • ¼ cup honey • ¼ cup shortening • ¼ cup margarine • 2 large eggs • 4 cups all-purpose flour • ¾ cup white sugar • ½ cup brown sugar • 2 teaspoons anise extract • 2 teaspoons ground cinnamon • 1 ½ teaspoons ground cardamom • 1 ½ teaspoons baking soda • 1 teaspoon ground cloves • 1 teaspoon ground nutmeg • 1 teaspoon ground ginger • 1 teaspoon ground black pepper • ½ teaspoon salt • 1 cup confectioners' sugar for dusting • 6 large egg yolks • 1/2 cup granulated sugar • 1 cup heavy whipping cream • 2 cups milk • 1/2 teaspoon ground nutmeg • Pinch of salt • 1/4 teaspoon vanilla extract • Ground cinnamon , for topping • Alcohol optional, see not 1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy. 2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir o en until mixture reaches a bare simmer. 3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 5. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. 6. Remove from heat and stir in the vanilla, and alcohol*, if using. 7. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 8. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. 9. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Note: If you want to add alcohol to your eggnog, start with 1/4 cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or aer cooling the eggnog. Add more to taste, if desired. Pfeffernusse Cookies (3 dozen) Homemade eggnog (serves 6, keeps refrigerated 1 week) 1. Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Beat in eggs. 2. Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl. Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours. 3. Preheat the oven to 325 degrees F (165 degrees C). 4. Roll dough into 1 inch diameter balls and place 1 inch apart on baking sheets. 5. Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely. 6. Dust cooled cookies with confectioners' sugar. Store in an airtight container. OZArK LIVING • december 2022 • 25

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