I wish I was in Georgia heading toward Florida at this very minute. It would be warm.
Mrs. S took this picture of me at one of the Civil War battlefields two years ago. I am writing a memoir of my road trip down south. My second chapter was published this week in WWN Rockport, Texas newsletter.
You can read it by following the link below.
After waiting five weeks for the "all clear" Mr. C and Mrs. S decided it was safe enough for a return trip to the lake. I am sure the recent 16 inch snowfall sent deer back into the woods and hunters home.
What a winter wonderland!
I played Queen of the Hills for awhile. This was all on day one but day two was another story.
When Mrs. S announced it was -33 that morning I did what most doggies would do... I went back to bed.
- 2- 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs
- 1 cup granulated white sugar
- 1 cup eggnog (low fat is fine)
- 1/2 cup salted butter, melted
- 1 teaspoon vanilla
- 1/2 teaspoon rum extract, optional
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Dash freshly grated nutmeg
- 2 to 3 teaspoons eggnog
- Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.
- In a large bowl whisk together flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.
- In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).
- Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for done-ness by inserting a toothpick into the center of the loaf-it should come out clean. Cool in the pan for 10 minutes,remove and cool completely on a rack.
- Prepare icing: Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency
- Option: add toasted coconut on top of glaze for contrast