In an attempt to duplicate it as much as possible, we have written down all the important steps as it was being made.

Grandma Lewis's Egg Nog

• 2 gallons whole milk
• 1 quart half & half (12-18% milkfat dairy cream for non americans)
• 1 dozen eggs (seperated)
• 3 to 4 cups sugar (to taste)
• 1 fifth (750ml) or more cheap whiskey (4 roses is good)
• Nutmeg

1. Put milk and half & half in a large pot.
2. Heat over medium heat until hot, but not quite boiling.
3. Put dozen egg yolks in a small bowl & dozen egg whites in a large bowl.
4. Beat dozen yolks thoroughly with 3 cups of sugar.
5. Go open some presents.
6. When milk is just about (but not quite) boiling, stir some hot milk into the egg yolk & sugar mixture. (this is called tempering the eggs...the idea is to bring the temperature up slowly, so that you don't hard cook the eggs)
7. Add this mixture to the milk.
8. Add whiskey. Keep adding till it tastes good, or you can't feel your mouth.
9. Beat the egg whites until very stiff. (hard peaks)
10. Spoon some hot milk mixture into the egg whites, then add them to the pot. (same deal as the yolks)
11. Add more sugar to taste (grandma uses about 4 cups total).
12. Sprinkle nutmeg on top. (Try to keep the hairs to a minimum.)

• We usually use Four roses whisky.... thought just about any will do. (non united-statesians please note, i mean bourbon, or canadian... perhaps irish... not scotch whisky....or rye. i shudder at the thought of a "peaty" eggnog... ;)
• It's good hot or cold.... we usually let it cool down on the back porch) you shouldn't put a large vat of hot liquid directly in the fridge.
• i think we use extra large eggs... the size of the egg will only affect the thick/rich-ness some....
• Non USA measurements: 8l milk, 1/2l single cream(18% fat), 750ml+ whiskey, 700-950cc sugar

Grandma Lewis's Bread Pudding

• 1 egg
• 1 cup milk (We used whole)
• 1/6 cup sugar
• 1 tsp vanilla (that's for 6 eggs, just go by taste...)
• pinch salt
• nutmeg to taste.
• 2/3 - 1 piece bread (ie: 4-6 pieces when scaled by 6)

1. Mix liquid ingredients and spice.
2. Add bread. Make sure it's well soaked in.
3. Put in buttered baking pan (for x6 ratio, we used 9x13inch i think...in general the custard should be no more than 2 inches thick)
4. bake @350 Deg F for one hour.
5. Once it's baked, you should get a moist custard, a slightly crusty top, and this wonderful clear liquor. Make sure each serving gets some of everything.

Delicious hot or cold...

Bread pudding Variations/details

• 2-3 packs splenda (to taste) per egg works in place of sugar
• I've also microwaved on full until just foamy, then at mid power until almost set...letting the resident heat finish the solidifying. The slower you cook, the smoother the custard.
• a little cornstarch can help with texture if you are going for a fast cook.
• Grandma usually used soft crust white bread... I've used multi-grained to good effect.

Yield: 10 dozen

• 1 dozen eggs yolks (use whites for meringue cookies)
• 3 cups oil (canola/vegitable)
• 1/4 cup lemon juice
(Orig: 1/2C)
• 3/4 cup orange juice
(Orig 1/2C)
• 3 cups sugar
• anise oil to taste (~3 tsp)
• 7(+) cups sifted flour

1. Mix wet ingredients and sugar till homgeonous and not grainy
2. slowly add flour till the dough just barely doesn't stick to fingers.
3. roll into balls (adjust size based on your iron We use 1 tbl sized balls). A little oil on the hands makes it easier to handle the sticky dough. I think chilling the dough would help as well.
4. Place in Iron until desired doneness
5. Let cool on rack.

Dough:

• 1lbs butter
• 4-6 egg yolks (use whites for meringue cookies)
• 1/3 cup sugar
• 1-1.5 tsp vanilla
• 1/2 pt Sour Cream
• 1/2 cup warm milk
• 1/2 cake yeast
• 6(+) cups flour
1. Mix (all wet, then add flour)
2. Kneed (some, to develope a little gluten)
3. chill overnight

Filling:

• ground walnuts
• Scalded milk
• 1 tsp vanilla or whiskey (canadian or bourbon, not a peaty scotch)
• Cups sugar to taste

1. mix equal parts nuts and sugar (or to "not overly sweet" taste).
2. Add just enough scalded milk to make it almost flow.
3. Add whisky/vanilla to taste (which should make it flow off spoon)

Add:
1. 2 2/3C sugar.
2. 3 C scalded milk.
3. 2 tsp vanilla
to:
4. 2.5 lbs walnuts ground

Assembly

1. let dough come to room temp
2. use equal parts flour/sugar mix to powder board (Important! This adds crunch and sweetness)
3. roll to 1/8-1/16inch sheet (Should be able to see through it, but still pick it up)
4. cut into 2x2 ish squares (we've also done triangles... works well)
5. Drop small amount of filling in corner opposite a nice corner (or on narrow side of triangle)
6. fold filling corner to center, then adjacent corners in , but not all the way to center. (this adjusts width)
7. roll cookie on diagonal to make small pinky-ish size cookie.
8. bake at 350 till just browning. (~12-15 mins)

This is a great way to use all those extra egg whites. They tend to be light and flavorful.

• 1 part Egg Whites
• up to 2 parts Sugar
• Cream of tarter (opt) (~1 tsp per cup whites)
• Flavouring to taste (Vanilla, almond, apple, coconut, etc...)
• Opt food color

1. Preheat oven to 250 or 275.
2. Beat egg whites till soft peak stage
3. Slowly add sugar while continuing to beat to sharp peaks stage. (I don't think you can overbeat these)
4. Seperate into "flavor/color" batches.
5. Add flavour/color at same time and mix. Some flavourings will melt the whites at first. You can use extracts or oil based. We've made mints, apple, almond, pina colada, coconut, and others.
6. Place on (lightly oiled/floured) parchement paper or nonstick mat. use 1-2 tsp per cookie. We use an icing "star" tip to make "pretty" cookies
7. Bake ~20 mins and remove from oven. They should be mostly dry, but perhaps a little soft. You can let uncolored (say almond) ones just brown (higher temp), but colored ones should not brown.
8. remove parchment from pan and pop cookies off when cool.
9. Let cool/dry completely, then put in airtight container.

If it's humid, or you underbake, they might come out chewy.... still tasty, but i like them crisp.

From http://www.joyofbaking.com/printpages/ChocRadprint.html

Adapted from Bon Appetit Christmas Cookbook

I first tasted this giant chocolate cookie at a coffee house in Portland, Oregon in the early 90s. Their cracked tops and intense chocolate flavor made them an instant favorite and I hunted to find a recipe so I could make and enjoy them at home. This recipe comes very close. A chocolate cookie that is definitely for the chocolate lover. I like to give these cookies to friends wrapped in a party bag, tied with a pretty ribbon.
-- Stephanie Jaworski

• 1 pound (450 grams) bitter- or semi- sweet chocolate, coarsely chopped
• 1/4 cup (57 grams) unsalted butter, melted


• 1 3/4 cups (350 grams) granulated white sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract


• 1/2 cup (56 grams) cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon instant espresso powder or instant coffee powder (optional)


• 2 cups (340 grams) semisweet chocolate chips
• 1 cup (114 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.
2. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
3. Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.
4. In bowl of electric mixer, beat sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Add the melted chocolate mixture and vanilla extract and stir to combine.
5. Add the dry ingredients to the chocolate batter and mix only until incorporated.
6. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, approximately 30 minutes.
7. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
8. Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. Have a small bowl of water nearby, and with moist fingertips, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies until tops become dry and cracked, about 14 minutes. Do not overbake these cookies.
9. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Makes about 24 cookies.

Rad cookies-- No added sugar test

4 oz bittersweet chocolate
2-3 tbl butter

1 egg
8 packets splenda (16 tsp "sweetening power")
1/2 tsp almond extract
1 tbl molassas

1/8 c flour
pinch salt
pinch baking powder

~1 cup chips... mixed white/semi-sweet

Flip's margarita's

I really don't like most Margarita mixes... too sweet. A real margarita has tequila, lime juice, and orange liqueur.

If you look around, you'll see all sorts of ratio's.
This is the one that works for me:

• 2 Parts Tequila
• 1.75 Part Lime juice (I prefer unsweetened)
• .25 partslemon
• 1 parts Triple Sec

Shelby Davis from cslounge suggested that i try 2:1:1 Tequila:lime:Grand Marnier or Gran Gala. I'll have to give it a try.

Instant Cocoa mix

• 1 tbl cocoa
• 2/3 cup dry milk
• 1/4-1/2 tsp cayenne
• 0 - 1 tsp cinnamon
• Sweetener to taste. I use 0-3 packs splenda
• Opt "Fat:
  • 1/2 tsp butter
  • 1 tbl white or semi-sweet chocolate chips
  • Cream

Salmon Patties

1 can (16 oz?) red salmon
Crushed fine Ritz crackers
2 eggs
salt
pepper
garlic salt

Take 2 eggs and beat them
add salmon (cleaned of bones)
add cracker crumbs till you can form patties
Fried in lipid of choice (grandma uses crisco) in skillet till brown. 

Scalloped potatoes:

potatoes peeled and rinced, then sliced in 1/8 inch thick medallions.

Bechemel sauce:
take flour and add to 
stick of butter
2 tbl flour
heat in skillet (not brown, just cook the raw flour taste out and to thicken some)
add milk till pancake batter consistency.

grease caseroll pan
add potatoes /sauce to pan in layers
put in oven at 350 till fork tender.
You can always add cheese to make au gratin