Makes 10 Servings
3 large eggs
3 tablespoons Stevia In The Raw Bakers Bag
2 ½ cups milk
1/3 cup brandy
3/4 cup heavy cream
2 packets Stevia In The Raw
Freshly grated nutmeg
Fill large bowl one-third with ice. Pour in cold water to fill bowl two-thirds full. Set medium metal bowl by stove.
In heavy saucepan, whisk eggs. Add 3 Tbsp Stevia In The Raw and whisk until smooth. Pour in milk and set pot over medium heat. Cook, whisking often, until custard mixture registers 160° F on instant-read thermometer, or custard lightly coats wooden spoon and your finger leaves track along back of spoon. Immediately pour custard into metal bowl and set it into ice water. Whisk until custard is cooled to 85° F or feels cool to your finger. Cover bowl with plastic wrap and refrigerate until chilled, 2-24 hours.
To serve, mix brandy into chilled custard. Combine cream and 2 packets Stevia In The Raw in chilled bowl and beat until loosely whipped.
Fold ½ cup whipped cream into custard and divide egg nog among 10 punch cups or small mugs. Spoon 1 heaping tablespoon cream to float on top of each cup egg nog. Garnish with a generous sprinkling of nutmeg. Serve immediately.
Fat: 7g fat (4 g saturated fat)
Recipe originally appeared on InTheRaw.com.
Makes 24 Balls
3/4 cup chopped figs
3/4 cup vanilla wafer cookie crumbs (about 12 cookies)
3/4 cup walnuts, ground
3/4 cup unsweetened dried coconut, divided
1/3 cup Stevia In The Raw Bakers Bag
4 teaspoons light rum
1 teaspoon vanilla extract
Place the figs, cookie crumbs, nuts, ½ cup of the coconut, and the Stevia In The Raw in the bowl of a food processor and whirl until finely chopped, 30 seconds. Add the rum and vanilla and whirl until the mixture is sticky, about 15 seconds.
Place the remaining ¼ cup coconut in a wide, shallow bowl. One tablespoon at a time, press the fig and nut mixture in your fist, shaping it into a 1-inch ball, making 24 balls. A few at a time, roll the balls in the coconut to coat them.
Coconut Rum Balls are best served the day they are made. If necessary, store in an airtight container at room temperature.
Saturated Fat: 2g
Dietary fiber: 1g
Makes 4 Dozen Cookies
2 cups all purpose flour
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons Ground Ginger
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1/2 cup (1 stick) butter
1/3 cup Stevia In The Raw Bakers Bag
1/4 cup Sugar In The Raw
1/4 cup Dark Corn Syrup
⅓-½ cup Sugar in the Raw (to taste)
Preheat oven to 350°F.
Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
Beat butter, Stevia in the Raw®, and ¼ cup Sugar in the Raw® in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.)
Place ⅓ to ½ cup Sugar in the Raw® in a small dish. Shape dough into ¾-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.
Tips: To speed chilling, place dough in freezer for 30 to 45 minutes instead of refrigerating.
Makes 18 Servings
3 cinnamon sticks
2 tablespoons whole cloves
1 tablespoon peppercorns
5 inches fresh ginger root peeled and chunked
Cheesecloth and string
1 medium orange, sliced 1/4 inch thick crosswise
1 lemon, sliced 1/4 inch thick crosswise
1 medium apple, sliced 1/4 inch thick crosswise
2 gallons no added-sugar apple cider
1 cup Stevia In The Raw (you can adjust to taste)
Wrap the spices and ginger chunks in the cheesecloth and tie off with the string. Mix apple cider, fruit slices, and Stevia in a large pot on the stove or a crock pot on the counter. Add spice pouch. I learned the hard way this makes serving cups of cider so much easier. The last thing you want is to chomp down on a surprise peppercorn or clove!
Bring to a boil, then turn down the heat to simmer for 20 minutes. Turn heat to low and cover right before your guests are scheduled to arrive.
You can use whiskey, bourbon or rum to create a tasty cocktail for the adults at the party. I usually add one shot glass of bourbon to each 8 ounce cupg.
If you have little ones, freeze some of the apple cider into ice cubes. Pop a couple of those into a cup and it will quickly cool down the cider so they don’t burn their mouth.