Egg Nog anyone?? Do you have any recipes using eggnog that would be something like a cake, muffin, or bread??!
Answers: ANY others would be great too...thank you in advance.
Cake ingredients
1/2 cup dried currants, raisins or cranberries
2 Tbsp dark rum or water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 cup eggnop mixed with 1 tsp vanilla extract
1 Tbsp grated orange zest
Glaze ingredients
3 Tbsp orange juice
1 Tbsp dark rum
3/4 cup granulated sugar
1 Soak currants in rum in a small bowl for 15 minutes.
2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).
3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.
4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.
5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.
6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
7 Remove from oven and cool upright in the pan on a rack for 10 minutes.
8 Prepare glaze by blending together sugar, orange juice, and rum.
9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.
you can make eggnog cookies and ice them...google it for a recipie
Try making pancakes using egg nog for the milk in them. Oh My! They are really good.
I have the best recipe ever. Add some spiced rum (The captain is best) Then let everyone worry about cooking:)
Makes 1 Loaf
2 eggs
1 cup sugar
1 cup EggNog
? cup margarine or butter, melted
1 teaspoon rum extract
1 teaspoon vanilla extract
2 ? cups all purpose flour
2 teaspoons baking powder
? teaspoon salt
1 teaspoon nutmeg
Heat oven to 350° F. Grease a 9x5-inch loaf pan.
In a large bowl, beat eggs. Add sugar, EggNog, margarine (or butter), rum extract and vanilla extract, and blend well.
In a small bowl, combine flour, baking powder, salt, and nutmeg. Stir.
Add dry ingredients to EggNog mixture, and stir until dry ingredients are moistened. Do not over mix; batter will be slightly lumpy.
Pour into greased pan. Bake for 40-45 minutes, or until toothpick inserted in center comes clean.
Remove from pan, and let cool before serving.
Per serving: 314.2 calories; 5.1 grams protein; 12.3 grams fat; 3.2 grams saturated fat; 46.5 grams carbohydrates; 296.1 milligrams sodium; 97.2 milligrams calcium; 0.8 grams fiber
Egg Nog Muffins
1 and 1/2 cups eggnog
1/2 cup rum
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs
2/3 cup canola oil
1 tsp. nutmeg
In a large mixing bowl, sift together the dry ingredients. Stir in egg, oil, eggnog and rum.
Fill muffin pans. Sprinkle tops with nutmeg. ake 20 minutes at 350 degrees.
Egg Nog Butter Cake
1/2 c. softened butter
2 lg. eggs
1 tsp. vanilla extract
2 1/2 tsp. baking powder
1 1/2 c. egg nog
Candied cherries - red and green
1 1/2 c. sugar
1 tsp. rum extract
3 c. sifted cake flour
3/4 tsp. salt
2 tbsp. water
GLAZE:
2 tbsp. Karo
2 3/4 c. powdered sugar
3 tbsp. egg nog
1/2 tsp. rum extract
Beat butter until creamy. Gradually add sugar beating until fluffy. Add eggs one at a time. Blend in flavorings. Sift together flour, baking powder, and salt. Add butter mixture alternately with egg nog and water beating until smooth. Turn into greased and floured 10 inch tube pan. Bake at 350 degrees for 50-55 minutes or until done; cool in pan for 15 minutes. Remove from pan and cool. Glaze and decorate with fruit.
Good Luck and Happy Holidays
Cherry Eggnog Quick Bread Recipe
Ingredients:
2 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cup eggnog
6 tablespoons butter; melted
2 large eggs; slightly beaten
1 teaspoon vanilla
1/2 cup pecans; chopped
1/2 cup candied red cherries; chopped
Directions:
Preheat oven to 350 F. Grease 9 x 5 loaf pan.
Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pan.
Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.
Note: one can use maraschino cherries, chopped and well drained in the recipe. If you don't like nuts, omit them and substitute something like coconut, mini chocolate chips instead.
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Christmas Eggnog Loaf Recipe
Ingredients:
2 eggs
1 cup white sugar
1 cup eggnog
1/2 cup butter
2 teaspoons rum extract
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 350oF. Grease the bottom only of 9x5 inch loaf pan.
Beat the eggs in large bowl and add the sugar, eggnog, butter, rum extract and vanilla; blend well.
Spoon flour into a measuring cup and level it off. Add the flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened. Pour into greased pan.
Bake for 40 minutes to 1 hour or until tooth pick inserted in center comes out clean. Cool for about 10 minutes before you remove from pan.
Cool completely and wrap tightly. Store in the refrigerator.
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Eggnog Bread Recipe
Ingredients:
3 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 beaten egg
1 3/4 cup canned dairy eggnog
1/2 cup cooking oil
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup sifted powdered sugar
3 teaspoons eggnog
Directions:
In a large mixing bowl stir together the flour, sugar, baking powdered, salt, and nutmeg. Combine the egg, eggnog and oil; add to the dry ingredients, stirring just until combined. Sitr in the nuts and raisins. Turn into a greased 9 x 5 x 3 inch loaf pan.
Bake in 350 degrees for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly. Cool in pan for 10 minutes. Remove bread from pan; cool on a wire rack. Wrap bread store overnight. To serve, stir together powdered sugar and enough eggnog to make a drizzling consistency. Drizzle over bread.
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Eggnog Oat Bran Bread Recipe
1 package Yeast
1 1/4 cup Whole wheat flour
1 1/4 cup Better for Bread flour
1/2 cup Rolled oats (Quaker Oats)
1/2 cup Oat bran
3 tablespoons Gluten
1 teaspoon Salt
1 teaspoon Cinnamon
2 Egg whites
OR
1 egg
1 1/4 cup Warm eggnog
Directions:
Set machine's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "start."
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Holiday Eggnog Bread Recipe
Ingredients:
3/4 cup canned or dairy eggnog
1/3 cup water
1 egg
3 tablespoons margarine or butter, cut up
4 cups bread flour
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoon active dry yeast or bread machine yeast
1/2 cup mixed candied fruits and peels
Eggnog Glaze
Directions:
Add all of the ingredients except eggnog glaze to the machine according to the manufacture's directions. Select the basic white bread cycle. Drizzle cooled loaf with eggnog glaze.
Eggnog Glaze: In a small mixing bowl stir together 1 c. sifted powdered sugar and enough canned or dairy eggnog (1 to 2 tbsp.) to make a glaze of drizzling consistency.
*NOTE: For the 1 1/2 lb loaf, the bread machine pan must have a capacity of 10 c. or more. For the 2 lb. loaf, the bread machine pan must have a capacity of 12 c. or more.
It makes great French Toast - just use the eggnog instead of milk... you'll love it