Spicy Eggnog

Rosalie Robison Risk

1/2 cup sugar
3 eggs, separated
Dash allspice
2 cups milk, chilled
1/4 tsp cinnamon
1 cup light cream, chilled
1/8 tsp nutmeg
Nutmeg to garnish

Combine sugar, allspice, cinnamon, and 1/8 tsp nutmeg in a small bowl. In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form. Gradually beat in half of sugar mixture until stiff peaks form. In small bowl, beat egg yolks until lemon-colored. Gradually beat in remaining sugar mixture until thick and smooth. Thoroughly fold into whiles. Stir in milk and cream; mix well. Serve well chilled, each serving sprinkled with nutmeg. Serves 12.

I always double it, and use canned milk for some of the cream. I also add 2 tsp rum flavoring!

Source: McCall's Cook Book, 1963. I use this recipe for our traditional eggnog on Christmas Eve when we sit around the tree and listen to the tape, 'A Christmas Carol' with Basil Rathbone, which was recorded from Grandfather Risk's old 78 rpm records. This has been a Risk family tradition since Paul II was a little boy and is continued today by all the Risk families.

Crystal Almond Punch (Twilight Ballroom Punch)

Rosalie Robison Risk
Combine: 5 cups sugar and 2 cups water. Bring to boil stirring till sugar dissolves. Cool.

Combine: 1 ounce vanilla extract, 1/2 cup lemon juice, 1 ounce almond extract, 1 T. Ascorbic acid (if you can find it!), 1/2 cup water Mix together and add to cooled sugar mixture.

To Serve: Add 1 cup concentrate to 2 liters GINGERALE in punch bowl filled with crushed ice. You can freeze concentrate.

Makes 94 4-ounce servings.

Source: 'Secret' recipe from The Twilight Ballroom at Stephen F. Austin State University, Nacogdoches, TX. It's always served at the President's Christmas Reception. It was 'smuggled' to me by my friend Jennifer Blades, who worked campus catering for several years! I've served it at all kinds of Open Houses; wedding, missionary, graduation, and farewell.

Risks' Hot Mulled Cider

Rosalie Robison Risk

2 quarts fresh cider
2 tsp whole cloves
1/4 cup brown sugar
3 whole cinnamon sticks
2 1' pieces of whole ginger

Put spices into a 'spice bag' (I use a nylon jelly bag) and tie tightly. Combine cider and brown sugar in large kettle. Bring to boil, add spice bag and let simmer for 20-30 minutes. Serve hot in mugs.

Source: This is Paul's mother's recipe and our old standby. I save and reuse the spice bag a number of times during cider season, so we can have hot cider in a hurry! If I don't have whole ginger on hand I just sprinkle powdered ginger in the cider to taste.