Dolores Borunda's Visit Google for all your cooking and searching needs. Betty Crocker Kids Cook! More and more kids are in the kitchen, and they want to have fun. What to do?.. The Secrets of Baking: Simple Techniques for Sophisticated Desserts: by Sherry Yard The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. American Heart Association Low-Fat, Low-Cholesterol Cookbook Now, eating more healthfully can also mean bringing more taste, fun, and variety into the foods you eat. The Essential Mediterranean A vivid survey of the region’s key ingredients and recipes. C h r i s t m a s  T r e e  T r i m m i n g  P a r t y When: Saturday or Sunday, 5p.m. Guests: 25  Note: Fill your prettiest bowl with spiked eggnog.  This is one occasion that can be fully enjoyed by adults and children alike.  Be sure to have an activity to keep kids occupied, like stringing cranberry garlands for the tree or showing a beloved video such as A Christmas Story in the den.  Set out a buffet with food that’s fine at room temperature (and that appeals to all ages).  If you have time, bake cookies beforehand to full your house with a holiday aroma.  Have a guest dress as Santa or Mrs. Claus and pass out candy canes and small gifts.     MENU: Buffet Assorted crackers (4 boxes) Cold poached salmon (8 pounds) with herb sauce Assorted quiches (29 ½” tarts) Deviled eggs (24 pieces) Popovers (50) Salad (3lb. mesclun greens) Dried fruit (2 pounds)   Dessert: Gingerbread-man cookies (20) Christmas Sugar cookies (4 dozen) Pecan Rum Cake (2 cakes)   Drinks Spiked eggnog with brandy (see recipe on the right) Hot apple cider (2 gallons) Mulled wine (use 3 inexpensive bottles of red wine) Soda (8 2-liter bottles).    Spiked Eggnog (Serves 32) 8     cups half-and half cream, divided 8     large eggs, separated 12   tablespoon granulated sugar 1½  teaspoon vanilla extract 4     cups brandy ½    cup confectioners’ sugar       Ground nutmeg to garnish  1.   In a large saucepan over low heat, combine 6 cups half-and-half and all of the egg yolks.  2.  Cook 5 to 6 min., stirring until the mixture is thick enough to coat back of spoon.  Remove from heat.  3.  In a large bowl, combine granulated sugar, vanilla and brandy; stir until sugar dissolves.  4.  Slowly pour in the warm cream mixture, whisking until well blended.  5.  In a separate large bowl, whip egg whites with electric mixer on high until soft peaks form.  Reduce speed to medium; gradually beat in confectioners’ sugar.  6.  Continue to beat until stiff peaks form.  Fold egg whites into brandy mixture; stir in remaining cream.  7.  Cover and refrigerate at least 1 hour.  Serve cold, sprinkled with nutmeg.  Note: If you’re running short on time, buy prepared eggnog and add 1/8 tsp vanilla, 1 cup brandy and 2 tbsp sugar per half gallon. Back to the Holiday Page. Visit our Christmas Tree Trimming Tips for Ideas.