Christmas Fruit Cake Recipe

"Eggnog Recipe"

As the holiday season is here, may I suggest the
traditional French eggnog: four egg yolks, 2 teaspoons
of sugar, half-gallon of eggnog ice cream, four jiggers
of cognac in a tall, warm lass.

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"Irish Cream Recipe"

1 can condensed milk (14 ounces)
1 can rye whiskey (14 ounces)--(Canadian Mist?)
3 eggs
1 cup heavy cream
1 table spoon chocolate syrup
1 table spoon vanilla extract

Combine all ingredients in bowl. WHISK!!!
(Do not put in blender!!!!).
Put in bottles and refrigerate overnight. Yum!

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"Christmas Fruit Cake Recipe"

Ingredients:

1 Cup water
8 oz mixed nuts
1 Cup brown sugar
1 Cup butter
1 tsp. Salt
2 Cup dried fruit
4 large Eggs
Juice of 1 lemon
1 tea spoon baking powder
1 bottle bourbon

Method:

Sample the bourbon to check quality.
Take a large bowl.
Re-sample the bourbon to ensure it is of the highest quality.
Pour one cup and drink. Repeat.
Turn on the electric mixer, beat one cup of butter in a large
fluffy bowl.
Add one tsp sugar and beat again.
Make sure the bourbon is still okay. Cry another tup.
Turn on the mixerer.
Break two eggs and add to the bowl, chuck in the dried fruit.
Mix on the turner. If the fried druit gets stuck in the
beaterers, pry it loos with a drewscriver.
Sample the bourbon to check for tonsiscency.
Next sift two cups of salt, or something. Who cares?
Check the bourbon.
Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you
can find. Grease the oven.
Turn the cake tin to 350 degrees.
Don't forget to beat off the turnerer.
Throw the bowl out of the window, check the bourbon again
and go to bed.

Don't forget to wake up with a major hangover the next
morning and search the house for the fruitcake you so
painstakingly baked the night before.
Received on Fri Dec 24 13:09:58 2004