Holiday Recipe: Impossible Hot Toddy Pie

Who can resist a Hot Toddy on a cold night? Not me!

Impossible Hot Toddy Pie

1 1/2 c. canned eggnog

1/2 c. sugar

1/2 c. Bisquick

4 eggs

2 T rum OR 1 tsp rum flavoring

ground nutmeg

Spiced Whipped Cream (optional)

Heat oven to 350F. Spray a pie plate with non-stick cooking spray, butter flavored is best. Place all ingredients except nutmeg in blender or food processor. Cover and blend on high 15 seconds. Pour into prepared pie plate. Sprinkle with nutmeg. Bake until knife inserted in center comes out clean, about 40 minutes. Cool at least 5 minutes. Serve with Spiced Whipped Cream if desired.

Spiced Whipped Cream: Beat 1/2 cup chilled whipping cream in a chilled bowl, adding 1 T. sugar and 1/4 tsp. ground nutmeg until stiff peaks form. Do not over beat.

Note from Lena: I'm not kidding on the chilled bowl for the whipped cream. Place your mixer bowl in the refrigerator before you even make the pie. The colder your bowl is, the easier the whipping of the cream becomes and you're less likely to have it "break" if you're unfamiliar with beating whipped cream to stiff peaks.  

As an alternate, please feel free to use Cool Whip Free or other product of a similar nature.  

Lena Austin

http://www.LenaAustin.com

Writing blog: http://depravedduchess.blogspot.com

Recipe and Pagan blog: http://third-infinity.blogspot.com

Low Carb Diet blog: http://fatfrogdiary.blogspot.com

Recipe: Tres Leches Cake

Tres Leches Cake

Makes 12 to 15 servings

One package (about 18 oz.) white cake mix, plus ingredients to prepare mix

one can (14 ounces) sweetened condensed milk

one cup milk

one cup (1/2 pint) whipping cream

one container (8 oz.) whipped topping, thawed

fresh fruit

1.  Preheat oven to 350 degrees Fahrenheit. Spray a 13 by 9 by 2 inch baking pan with nonstick cooking spray.

2.  Prepare cake mix according to package directions.  Bake about 35 to 40 minutes or until cake is firm to the touch.  Remove cake from oven; cool five minutes.

3.  Meanwhile, combine sweetened condensed milk, milk and whipping cream in a four cup measure.  Poke holes all around the warm cake, using a wooden skewer or toothpick.  Slowly pour milk mixture evenly over top of holes on cake.  Let cake cool 10 to 15 minutes more to absorb all liquid.  Cover and refrigerate cake in pan at least one hour.

4.  When cake is completely cool, spread whipped topping evenly on top.  Cut into pieces and serve with fresh fruit.  Keep cake covered and refrigerated.

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(¸.·*  Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com