Tuesday, October 26, 2010

A new recipe for the holidays

Some how or other, this boozy, festive trifle came to be called a Tipsy Hedgehog . I hope that it is some thing that some one here will enjoy!
I am one of those odd birds that cooks by feel and not recipes, so I cobbled together recipes from books and on line sources to give you proper recipes to work with... Enjoy after the kids are in bed ;)

Tipsy Hedgehog

Pound Cake
2 cups butter
2 cups  sugar
3 1/2 cups all-purpose flour
8 large eggs
1 tablespoon vanilla extract
3 tbsp. lemon juice (optional)
1/2 teaspoon nutmeg (optional)

Preheat oven to 350 F.

Cream the butter. Add sugar and beat until fluffy. Add eggs, one at a time while beating. After the third egg has been beaten in well, add 1 cup flour and stir well. Add  another 2 eggs and the last cups of flour and mix well. Add remaining eggs, vanilla and other spices as desired.
3. Pour into a greased and floured pan. Bake for 1 hour.

Tipsy Pudding

2 cups hot milk
1/2 cup  sugar
1/8 teaspoon salt
2 large eggs, beaten
2 tablespoons flour
2 or 3 tablespoons of Sherry or Bourbon
8 ounces container heavy cream, whipped

Heat milk in top of double boiler. Do not allow to boil or it will taste scorched. Add sugar with salt to beaten eggs. Stir well. Stir flour with small amount of hot milk until smooth. Add egg mixture to hot milk. Place over gently boiling water. Stir in flour mixture. Stir often until mixture begins to thicken. It is done when the custard coats a spoon. Cool.

Add Sherry/Bourbon and stir well. Whip cream until it holds peaks. Gently stir cream into custard. Alternate with layers of pound cake in bite-size pieces, beginning with cake and ending with custard. Chill at least before serving. Decorate with sliced almonds and serve.

If you really want to get festive, you can add sherry or bourbon to the pound cake too as you alternate layers! LOL! don't do this if you plan on driving please =)

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