Monday, December 24, 2012

Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere and leave you for dead?

It's Christmas Eve.  Later today, my parents, my siblings, Reese the Niece, aunts, uncles, and cousins will gather at my Gran's house to celebrate.  I can't be there in person, although my heart sure is.  I'm sure that there will be plenty of leaves for a certain little boy to play in.  There will be dishes of candy in every room.  There will be a motion-sensor snowman planted by the front door who will sing a little jingle every time anyone goes in or out.  (Mom or Aunt Mary Kay will eventually roll their eyes heavenward and shut him down.)  There will be a crazy Santa hat that some uncle will don to pass out gifts.  There might be a plumbing problem, in which case all of the men will gather in the backyard and pretend that they know how to fix it.  There will be a silver coin in each of the 28 stockings.  There will be music of the uncommon sort--Christmas tunes played on the old player piano, or a family band with cousin Jonathan on the guitar and Gran on the saw.  (What?  Doesn't your grandmother play the saw?!?)  There will be football on the TV, and maybe later, a viewing of the timeless Christmas Vacation movie.  There will be tamales, Big Red, and eggnog, because these are the things that make a Conner Christmas. 

Gran, here's the recipe I promised you.  You and I and my Baby understand that eggnog makes everything better.  Thanks for giving me a lifetime of good holiday memories. I am loving all of you so much today!

Egg Nog Coffee Cake

1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Struesel Topping

1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg

Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

Egg Nog Glaze

1/2 c. powdered sugar
1-2 Tbsp. Egg Nog

In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.

Note: You can wait until right before baking to make the struesel topping and sprinkle it on the batter and then bake if you want a more crunchy-type topping.


Anonymous said...

YOU make everything better too. We love you SO MUCH and will miss you today. Hug the boys for me! - Emily

Monica said...

Your blog has been inspiring to me as I walk the cancer journey with my husband and 2 young daughters. Thanks for laying your heart out there.