The Times - Serving Waitsburg, Dayton and the Touchet Valley


The Times 

Cranberry Eggnog Cornbread Scones

Teeny McMunn: My Recipe Box

 

November 23, 2017

When we were growing up, I remember making eggnog, or I guess our version of it. We would crack a raw egg into a glass, beat it with one of those small egg beaters that fit into a glass and one would have to work it up and down. I think one can find those in the antique stores. We would add vanilla and sugar, beat a little more, then add milk. Stirred it good and drank it for breakfast.

Eggnog that one buys is too sweet for me. I know some add rum to it but it's not for me. That being said, when I saw this recipe, I thought the added eggnog would make for a good flavored scone. I usually wi...



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