Eggnog Poundcake

This a nice fine grained pound cake that isn't too sweet and goes nicely with coffee or tea. It's also a nice way to use up any eggnog leftover from the holiday season. The only caution is, follow the directions carefully. If you under-mix when creaming the butter, sugar and eggs, or over-mix the flour, the result will be coarse textured and heavy or tough.

• 1/2 c. butter (1 stick) softened
• 1 c. sugar

Start by beating the butter, adding the sugar in small amounts until thoroughly creamed together. Keep beating until smooth and looking like frosting.
3 large eggs
Beat each egg in separately, beating until the mixture again resembles smooth frosting, with enough body to hold little ridges. When all 3 eggs have been incorporated add the remaining ingredients.

Distribute over the butter mixture:

• 1 t. vanilla
• 1/2 t. nutmeg
• 3/4 t. salt
• 1 1/2 t. baking powder

Then, mixing by hand or on the slow speed of the mixer, alternate flour and eggnog. Do not over-mix or the cake will be tough.

• 2 1/4 c. flour
• 3/4 c. eggnog (may need to add another 2 T. depending on how dry the mixture is in the final stage)

Pour batter into one large or two small loaf pans (spray bottoms with no-stick spray)
If desired, decorate top with sliced almonds. Place them near the center line, as the loaf will split on top as it bakes and they will move toward the sides of the pan.

Bake at 325 degrees F about 1 hour (for small loaves) or 1:15 min - 1:30 for a large loaf.

Shepherd's Pie

Shepherd's Pie is an English dish, traditionally made with finely chopped lamb or mutton. Americans typically make Shepherd's Pie with ground beef. The English (and Australians and New Zealanders) call the beef dish a "cottage pie".
This recipe serves four.

• 2 pounds potatoes (3 large ones) peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 teaspoon sweet paprika
• 1 large egg yolk
• 1/4 c. shredded cheddar cheese
• 1/2 cup cream, for a lighter version substitute broth 
• Salt and freshly ground black pepper, garlic powder
• 1 tablespoon extra-virgin olive oil
• 1 3/4 pounds ground beef or ground lamb
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1-2 cups frozen peas, carrots (diced) and corn

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, cheddar cheese and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Add salt, pepper and garlic powder to taste.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt, pepper and garlic. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook with meat 5 minutes, stirring frequently. In another skillet cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Simmer gravy about 1 minute, add gravy meat and vegetables. Stir in peas and corn.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.


This recipe is easily adapted for use with the Dutch oven process. Cook the meat, veggies and gravy in the Dutch oven over coals, and cook the potatoes in another pan. When the mashed potatoes are prepared, spoon them over the hot meat mixture, put about a dozen coals on the oven lid and cook until the potatoes are browned.

Serve with a salad, hot rolls and butter.