Friends are, of course, No. 1 on our list of things to be thankful for every year. Friends who share great recipes are No. 2.
For these friends and recipes, Thanksgiving is for sharing.
Here is the eggnog recipe given to Janet Aubry of Anna Maria by her friend Ralph Ellis of Houston. He told Aubry that it was originally published decades ago in Harpers Bazaar as “the” traditional holiday beverage.
She adds, “May your days be merry and bright after you drink this and, for heaven’s sake, don’t drive afterward.”
18th Century Eggnog Recipe
12 eggs separated
2 and 1/4 cups granulated sugar
4 quarts heavy cream
1 cup powdered sugar
1 pint rum (dark)
1 quart brandy (2 pints)
Reserve six egg whites in one bowl and six egg whites in a second bowl.
In a large bowl beat all yolks well. Add granulated sugar gradually to yolks and beat well.
Add rum and brandy alternately and slowly to yolk mixture. Then, to this mixture, add three quarts of heavy cream.
Beat six egg whites until very stiff and fold into mixture.
Then beat remaining six egg whites very stiff and beat powdered sugar into them.
Add, stirring lightly, remaining cream and fold this mixture into the other.
Let stand in refrigerator 4 to 12 hours. Top with grated nutmeg (we prefer fresh grated) before serving. The recipe serves 20, but Aubry generously prepares jugs of joy for her holiday guests to carry home.
Mmmmm, rum cake
Also among our favorites is former Holmes Beach Commissioner Billie Martini’s rum cake, which is popular among Islander staff. Post a warning over the “last” piece of cake, as fingers can be crushed in the taking.
Billie’s Best Bacardi Rum Cake
1 cup chopped pecans or walnuts
1 18 1/2 ounce yellow cake mix
1 3 1/4 instant vanilla pudding mix
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Preheat oven to 325 degrees (Fahrenheit). Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake one hour. Cool cake. Invert on serving plate and prick the top.
For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Drizzle and smooth glaze evenly over top and sides, allowing cake to absorb glaze. Repeat until the glaze is used up.
Yummy without rum
Susan Nudd warmly agreed many years ago to share her Christmas cookie recipe, passed down by her mother from a recipe that originated from the Amish-Dutch community of Sullivan, Ill.
“I’ve been making them since high school, then with my mom,” Nudd said.
Nudd’s cookies were discovered by us some years ago as she served them following the Roser Memorial Community Church Bethlehem Walk, and they had been decorated with special care by her granddaughter, Aaron Grace Tribble, then age 5.
Original Amish sugar cookies
First mix one cup sugar, one cup powdered sugar, one cup Oleo. (Is that called margarine now, or is there still Oleo?)
Add two eggs, then one cup oil. Add 4 3/4 cup flour, one teaspoon baking soda, one teaspoon cream of tartar, one half teaspoon salt, two teaspoons vanilla.
Cool dough about one hour, roll in balls, press with a fork and decorate with colored sugar, candy sprinkles and the likes. (Not icing.)
Bake at 350 degrees for 10-12 minutes.
“It makes a really big recipe,” Nudd said. “About six dozen cookies.”
And it too is worth packaging and sharing with friends and as holiday hostess gifts.
“Season that sucker and cook it hot and fast.” That’s the advice of my longtime friend, chef Augie Mrozowski, some 30 years ago on cooking a Thanksgiving turkey.
It’s sage advice — pun intended.
First salt and pepper all over, including inside, cook breast side down, 450 degrees for about an hour and a half (18 pounds or so), then flip it and lower the temp to about 350 degrees for 20 minutes to brown the top.
It’s guaranteed to be moist and delicious. We put trimmings from the veggies, carrot and potato peels, onion skins and celery tops in the bottom of the pan. When the turkey is done and removed, we then add the wing tips and other non-edible portions of the turkey to the veggies with some water and heat over a burner for awesome au jus. Next strain out the veggies and add a roux mixture (equal parts warm butter and flour — about a tablespoon of each for each cup of gravy — stirred smooth) to the simmering pot. The butter melts and mixes the floor — lump free — in the au jus and the result is awesome gravy. Add more roux to thicken if needed.
Why don’t we cook a small turkey and trimmings once a month? It’s certainly that delicious.
Never mind whose grandmother originated the recipe, it’s easy and delicious.
Brown 1 pound hamburger and 1 pound breakfast sausage with about 1 cup or more chopped onion. Remove from heat and add a nice bunch of chopped celery. Add some cubed, stale French, whole grain or whatever you bread have, along with a bag of store-bought seasoned stuffing mix.
I sometimes add a small bag of corn bread stuffing mix, and mix in a tablespoon or two of spice that’s only labeled “poultry seasoning.” I never look to see what it contains.
Mix it all together, then mix in some turkey au jus and your choice of packaged chicken broth to moisten. A dash or two of Maggi seasoning added to the broth is a bonus.
You can slide this big dish into the oven after you take the turkey out since it only needs to brown on top.
Finally, one of the Island’s best
More than 18 years ago, we first featured Bernard Haulsee of Anna Maria and his 20-year tradition of baking a fruitcake recipe as handed down by his mother.
When it comes to holiday baking traditions, this is one of the tastiest. Really. It is not to be categorized with the store-bought brick variety.
Each 50-pound cake (just kidding) is full of cherries, pineapple, coconut, raisins and pecans — and an abundant “baptism” of Jim Beam.
“I love to bake them,” said Haulsee in 1993. “It’s a hobby. Some people tease me by telling me it’s a pretty expensive hobby, but I tell them that it’s a lot cheaper than playing golf!”
The week before Christmas was Haulsee’s favorite time of the year. With his cakes wrapped carefully in foil, he made his rounds to deliver his delicious gift to his friends and local businesses — those who had helped him during the year.
“They are always glad to see me,” he said. “This makes it a nice Christmas for all of us.”
As a holiday gift to Anna Maria Island, Haulsee agreed to share his recipe.
“Be sure to tell them not to stir the butter and sugar and eggs too much. If they do, the cake will crumble after it’s baked. Don’t want it to crumble,” he warned.
Many thanks to Mr. Haulsee.
We learned this fall that Haulsee died Aug. 17 at age 102 in Kingsport, Tenn., and, although we hadn’t seen him on AMI for quite a few years, we learned of his whereabouts a couple of years ago on his 100th birthday.
We were visited by a daughter and son Mike of who had noted our queries in the newspaper each time the recipe ran.
We’re pleased to continue a relationship with Mike — who attended our 2010 Veterns Day event, and later proved to be generous in following his dad’s footsteps.
He bakes fruitcake to share, too.
Bernard Haulsee’s Heavenly Fruitcake
“Barely” cream together:
1 pound butter or margarine
3 cups white sugar
Add 1 egg at a time until 11 are added.
Mix together in order in another bowl:
1 1/2 pounds candied cherries
1 1/2 pounds candied or dehydrated pineapple
3 cups pecan nuts
2 pounds raisins
2 cups grated coconut
1 teaspoon cinnamon
4 ounces grated ginger root
5 cups all-purpose flour sifted on top of dry ingredients
2 teaspoons vanilla
Mix dry fruit mixture in with butter, sugar, egg batter. Mix well. Recipe makes two cakes. Grease or spray each loaf cake pan. Bake 2 1/2 hours at 275 degrees. If using Pyrex loaf pans, cut baking time to 2 hours.
Optional: After cakes have cooled for 24 hours, set cake in a small amount of Jim Beam. After liquor is absorbed. Flip cake over and repeat.
Friends: Many thanks for sharing.
Readers: Warm your hearth and your heart and share some of our friendly, good cooking for the holidays.