Hello y'all,
I hope y'all are hungry, 'cause I've got some good eatin' right here for you. It's so good it make a Methodist pass up a bar, and I mean that from the bottom of my heart.
Again, remember that I'm postin' a new recipe everyday durin' December, and in return y'all go once a day over to...
Smartest Models
and cast two votes, "prettiest and smartest" for my dear friend Jamesson so he can be on TV. He is so close, but still needs all your votes. You can only vote once a day, but you can pass this on to your friends, coworkers, or heck your granny if you want. Just please ask 'em to vote in return for a lipsmakin' receipe from my personal unpublished cookin' files. So with that in mind, here is your recipe for the day.
NELLIE TINKLE'S EGGNOG RUM BREAD
(This is so good it make Santa use the front door just for another helpin'.)
2 1/4 cups all-purpose flour
3/4 cup sugar
1 cup eggnog
3 tablespoons vegetable oil
2 tablespoons rum
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup chopped pistachio
Rum Glaze:
1 cup powdered sugar
2 Tablespoons eggnog
1 Tablespoon rum
Heat oven to 350F. Grease the bottom only of a large loaf pan. In a bowl combine all the ingredients except the nuts. Mix till all the ingredients are mixed together ( DO NOT OVER MIX). Add in the nuts and fold. Bake in the over for 1 hour. Remove and place on a wire rack for 10 minutes before removing from pan. Cool completely before drizzling the Rum glaze.
Rum Glaze:
Mix all ingredients until smooth and thin enough to drizzle.
OK, now make sure you run off and vote for Jamesson, once for prettiest and once for smartest. And Happy Holidays to Your and Yours from Me and Mine and Jamesson!
Ruby Ann Boxcar
