Jessica's Joyful Kitchen

4 cups whole milk 1 cup heavy cream 6 Tablespoons sugar 2 cinnamon sticks 1/4 tsp cloves 3 eggs, separated 5 oz bourbon or brandy  2.5 oz rum 2.5 oz kahlua 1 tsp vanilla Freshly grated nutmeg Place whole milk and 1/2 cup heavy cream in a large stock pot over medium heat. While it is heating whisk in sugar, cinnamon sticks, and whole cloves; continue whisking over medium heat 6-8 minutes, do not boil. In a separate bowl temper the egg yolks with the cream mixture; then pour egg mixture into the stock pot and cook over medium heat 6-8 more minutes, until cream mixture begins to thicken. Chill (ice bath or place outside on a cool day). Strain mixture through a fine mesh sieve into a punch bowl; add bourbon, rum, and kahlua to chilled cream mixture. (Can add remaining heavy cream at this time or wait and fold in whipped when serving.) Just before serving, beat egg whites until stiff. Carefully fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg. ...

*See bottom for new easier cake recipe  My Grandma has been making this cake for over 60 years and it is a family favorite! This is a must-have at birthday time! German Chocolate Cake 1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate 1/3 cup boiling water 2 cups sifted cake flour 3/4 tsp. baking soda 1/4 tsp. salt 3/4 cup (1-1/2 sticks) butter or margarine 1-1/3 cups sugar 3 eggs, separated 3/4 tsp. vanilla 3/4 cup buttermilk Coconut Pecan Frosting (recipe below) PREHEAT oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with wax paper. Mix chocolate and boiling water; stir until chocolate is completely melted. Cool. MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition. BEAT egg whites in small bowl with electric mixer o...

Prep Time: 10 minutes Cook Time: 10 minutes (optional pinwheels) Total Time: 10–20 minutes Servings: 10–12 Category: Appetizer ⸻ Notes After Making 1/2 recipe made 8 small tortilla pinwheels  ⸻ Ingredients Olive Nut Spread 2 (8-ounce / 454 g total) packages cream cheese, softened 4 ounces (113 g) pimento-stuffed green olives, drained 2 ounces (57 g) walnuts, optional Optional Baked Pinwheels 6–8 large flour tortillas  2 cups (225 g) shredded cheddar or Mexican-blend cheese Sour cream, for serving Salsa, for serving ⸻ Instructions Olive Nut Spread Place the cream cheese, olives, and walnuts (if using) in a food processor. Pulse 4–5 times, just until combined. Leave a little texture rather than processing completely smooth. Serve immediately or refrigerate until chilled. Enjoy as a sandwich spread, tortilla wrap filling, or dip with crackers, pretzels, potato chips, or fresh vegetables. Optional Baked Pinwheels Preheat the oven to 375°F. Line a ...

Filling 1 bag fresh or frozen cranberries, thawed 1 cup pitted dates, chopped 2 tablespoons water 1 teaspoon vanilla extract Crust & Topping 1/3 cup olive oil (or melted butter) 1/4 cup honey or pure maple syrup 1/2 cup packed light or dark brown sugar 1 large egg, at room temperature 1 and 2/3 cups old-fashioned rolled oats 1 cup whole wheat flour 1 teaspoon baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt Preheat oven to 350°F. In a covered saucepan over low heat, simmer the cranberries, dates, and water for about 15 minutes, stirring occasionally, until the cranberries have burst and softened. Remove from heat, stir in the vanilla extract, and set aside to cool slightly. In a large bowl, whisk together the oil, honey or maple syrup, brown sugar, and egg until smooth. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Stir until combined, switching to a spoon or spatula once the mixture becomes thick. Press half of the oat mixtu...