2-1/4 Cups Flour
1 Tea. Baking Powder
1/2 Tea. Cinnamon
1/2 Tea. Nutmeg
1-1/4 Cups Sugar
3/4 Cup Softened Butter
1/2 Cup Eggnog
1 Tea. Vanilla
2 Large Egg Yolks
1 Table. Nutmeg
Preheat oven to 300°. Combine flour, baking powder, cinnamon and 1/2 Tea.
nutmeg. Mix well with whisk and set aside.
Cream sugar and butter with an electric mixer until grainy paste is formed. Add
egg nog, vanilla and egg yolks and beat at medium speed until smooth.
Add flour mixture and beat at low speed just until combined. Do not over-mix!
Drop by rounded Teaspoons onto ungreased baking sheets about 1 inch apart.
Bake for 23-25 minutes or until bottoms turn light brown. Transfer to a cool,
flat surface immediately.
Easy Eggnog Pound Cake
1 yellow cake mix -- (18 1/4 ounce)
1 package instant vanilla pudding and pie filling -- 4 serving size
3/4 cup Borden Eggnog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon ground nutmeg
confectioners sugar optional
Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, pudding
mix, Borden Eggnog and oil; beat on low speed until moistened. Add eggs and
nutmeg; beat on medium high speed 4 minutes. Pour into
greased and floured 10 inch fluted or tube pan. Bake 40-45 minutes or until
toothpick inserted near center comes out clean. Cook 10 minutes, remove from
pan. Cool completely. Sprinkle with confectioners sugar if desired. Makes one 10
inch cake. Recipe from Eagle Brand.
Eggnog French Toast
1/2 cup dairy eggnog
1 egg
4-5 thick slices French Bread, cut diagonal
powdered sugar or cinnamon sugar for dusting
In small bowl, combine egg and eggnog.
Dip sliced bread into egg mixture
Turn over and allow to sit in egg mixture 2-3 minutes per side. In skillet, melt
2 T butter and cook each slice over medium heat 2 1/2 min or until golden brown.
Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and
a pat of butter. Pour a little maple syrup, if desired.
Eggnog Fudge
2 cups sugar
1 cup eggnog
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Butter sides of heavy 3 quart saucepan; add sugar, eggnog and corn syrup.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture
boils.
Cook to soft ball stage (238 degrees), stirring only as necessary.
Immediately remove from heat and cool to lukewarm (110 degrees) without
stirring.
Add 2 tablespoons butter, vanilla, nutmeg and cinnamon.
Beat vigorously until fudge becomes very thick and starts to lose gloss.
Quickly stir in nuts. Spread in buttered 8 x 4 x 2 inch pan.
Eggnog Muffins
3 cups of flour
1/2 cup of sugar
3 tsp ground nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup of golden raisins
1/2 cup of chopped pecans
combine first five ingredients in large bowl
in another bowl, combine egg, eggnog and oil
mix together
add raisins and nuts
fill muffin cups 2/3 full
Bake @ 350 for 20 -25 minutes
cool for five minutes before removing
Yields 16 large muffins
Eggnog Pie
2 (4 oz.) pkgs. Instant vanilla pudding
2 c. Borden Eggnog
1 1/4 c. milk
1 tbsp. light rum (optional)
1/8 tsp. nutmeg
1 baked 9 inch pie shell, cooled
Dream Whip Topping, prepared
Combine pudding mix, eggnog, milk and nutmeg in a saucepan. Cook and stir over
medium heat until mixture comes to a full bubbling boil. Remove from heat; add
rum and cool 5 minutes, stirring twice.
Pour into pie shell. Cover surface of filling with plastic wrap. Chill at least
3 hours. Garnish with whipped topping and ground nutmeg
Glazed Eggnog Cake
1 box yellow cake mix
1 small package instant vanilla pudding mix
3/4 cup canned egg nog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon nutmeg
Powdered Sugar
PREPARATION:
Combine first 4 ingredients; mix on low speed in mixer until moistened. Add eggs
and nutmeg. Beat for 4 minutes on high speed. Pour into a greased and floured
bunt pan or tube pan. Bake at 350 F. for 40 to 45 minutes until a toothpick
inserted into the middle of the cake comes out clean. Cool for 10 minutes;
remove from pan.
GLAZE:
1/3 cup stick margarine or butter
2 cups powdered sugar
1-1/2 teaspoons vanilla
2-4 tablespoons water
Melt margarine in a saucepan. Stir in powdered sugar and vanilla. Add water, 1
tablespoon at a time, and mix until smooth and of desired consistency (a thick
syrup). Drizzle over cooled cake. (This will glaze one 12-cup bunt cake or a
10-inch angel food cake.)
Graham Cracker Crust Eggnog Pie
4-3/4 ounce package vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum (optional)
1/8 teaspoon ground nutmeg
9" graham cracker pie shell
Whipped cream
Nutmeg
Cook pudding mix for pie filling using 2 cups eggnog and 1 1/4 cups milk. Stir
in rum and nutmeg; pour into crust. Cover surface with plastic wrap; chill
several hours. Garnish with whipped cream and nutmeg.
No-Egg Eggnog
6 cups milk
1 package (4-serving size) instant vanilla pudding and pie filling
4 teaspoons rum extract
3/4 teaspoon ground nutmeg, divided
2 cups (1 pint) heavy cream
2 tablespoons confectioners' sugar
In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract
and 1/2 teaspoon nutmeg; mix well and set aside. In a medium bowl, beat the
heavy cream and confectioners' sugar until stiff peaks form. Add half of the
whipped cream mixture to the milk mixture; stir until well blended. Dollop the
remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately
Non Alcoholic Eggnog
Ingredients:
4 eggs
1/2 cup sugar
1/8 teaspoon salt
4 cups milk
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 cup whipping cream -- beaten until stiff
Directions:
Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix
and cook, stirring frequently, until mixture barely coats a metal spoon. Chill.
Stir in extract and nutmeg. Fold in stiffly beaten whipping cream Pour
immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired
Traditional Eggnog
12 eggs, separated
1 c. sugar
1 1/2 c bourbon
1/2 c. brandy
6 c. milk
ground nutmeg
1 c. heavy cream
Beat egg yolks with sugar on low speed in a large bowl until mixed. At high
speed, beat until thick and lemon-colored (about fifteen minutes).
Add alcohol, one tablespoon at a time, to mixture. Cover and chill.
In the meantime, chill a 5-6 quart punch bowl. About twenty minutes before you
will be serving your eggnog, stir the yolk mixture, milk, and 1 1/4 tsp. nutmeg
in the bowl.
In another large bowl beat egg whites at high speed until soft peaks form.
In a smaller bowl (you can use the same beaters), beat cream at medium speed
until stiff peaks form.
Using a whisk, gently fold egg whites, cream, and yolk mixture just until
blended. Serve cold (no ice).
Makes 32 one-half cup servings.
Very Rich Eggnog Ice Cream
2 c. fresh milk
3/4 c. sugar
1/8 tsp. salt
6 egg yolks, beaten with fork
2 c. whipping cream
1 tsp. nutmeg and a dash of cinnamon
1 tsp. vanilla
Cook the milk, sugar, salt, and egg yolks over hot water until it forms a soft
custard; stir while cooking with a fork. Cool. Whip the cream until almost
stiff; fold in the custard and flavorings. Freeze until almost firm. Beat in
chilled bowl until well blended. Return to tray and freeze until firm. Makes 1
quart.
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