M B asked:
I have a quart of Southern Comfort brand egg nog with a “sell by” date of February 14, 2009. I’d like to know if anyone has a recipe for a cake, ice cream, cream pie or pudding that uses egg nog as the main ingredient.
I have a quart of Southern Comfort brand egg nog with a “sell by” date of February 14, 2009. I’d like to know if anyone has a recipe for a cake, ice cream, cream pie or pudding that uses egg nog as the main ingredient.
Tags: Cream Pie | Ice Cream | Southern Comfort
October 29th, 2009 at 3:08 am
egg nog french toast. That’s some good stuff there
October 31st, 2009 at 7:03 am
Use it to make french toast or bread pudding.
November 1st, 2009 at 6:39 am
EGGNOG PIE
from Braum’s Ice Cream and Dairy
1-1/4 cup eggnog
1 tbs. unflavored gelatin
1 tbs. water
3 egg yolks, beaten
1 tsp. vanilla
1 cup whipping cream
1 pie shell
Nutmeg
Heat eggnog. Dissolve gelatin in water & add to eggnog. Remove from heat and add beaten eggs. Cool. Bake whipping cream until fluffy, add vanilla and fold into eggnog mixture. Pour into pie shell & sprinkle with utmeg. Place in refrigerator and serve the next day.
EGGNOG CHERRY NUT LOAF
from Braum’s Ice Cream and Dairy
2-1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1-1/4 cup eggnog
1/3 cup cooking oil
1/2 cup almonds, chopped
1/2 cup chopped maraschino cherries
Stir together flour, sugar, baking powder and salt. Mix egg, eggnog and oil and stir into dry ingredients. Fold in nuts and cherries and turn into two greased loaf pans. Bake in 350 degree oven for 45 to 50 minutes. Cool in pans 10 minutes then remove.
November 4th, 2009 at 8:29 am
Keep in mind you can pour it into an ice cube tray and freeze it into cubes. Once frozen, remove to a zip lock bag and freeze again. Then you don’t have to use it all at once.
You can add it to cookies that you make (like Oatmeal cookies) and to cakes.
Hope that helps.
November 5th, 2009 at 1:57 pm
All really great suggestions. It also makes great cappuccino or chai.
November 6th, 2009 at 7:15 am
Egg Nog Bread pudding with Southern Comfort Whiskey Sauce:
1 loaf egg or challah bread, cut into 1 inch cubes (the drier the better)
4 eggs
1/2 cup sugar
1/4 tsp kosher salt
1 quart eggnog
1 tsp cinnamon
1/4 tsp nutmeg
Mix together sugar, eggs, egg nog, cinnamon and nutmeg. Place bread cubes in large buttered baking dish. Pour egg nog mixture over the top and cover. Refrigerate overnight or for several hours. Bring to room temperature and bake at 350 degrees until set and golden brown. Serve with whiskey sauce:
2 cups powdered sugar
1/2 cup whiskey
1/8 tsp salt
1 tsp vanilla
2 T butter
1 cup heavy cream
Bring to a boil and simmer until reduced and thickened. Spoon over bread pudding.
November 6th, 2009 at 12:54 pm
You could substitute the eggnog for the water or milk in any cake recipe (or even cake mix) … It would be wonderful in a pound cake - or use it with a spice or yellow cake mix. You could make frosting with the eggnog too
November 7th, 2009 at 6:12 pm
1 quart eggnog
1 (5.1 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping
1/2 cup rum, or amount desired
Pour the eggnog into a mixing bowl. Whisk in the pudding mix, whipped topping, and rum until evenly blended. Cover and refrigerate until well chilled, or about 2 hours. Serve cold. Try this it is sooooo good.
November 11th, 2009 at 2:18 am
I had egg nog cheesecake before at a party and it was yummy!
INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
November 13th, 2009 at 8:07 am
Use it make french Toast - yummy
November 16th, 2009 at 12:42 am
EGGNOG COOKIES
Dough:
1 cup butter or margarine, softened
2 cups sugar
1 tsp. baking soda
1 cup Eggnog
1/2 tsp. ground nutmeg
5-1/2 cups all-purpose flour
Icing:
3 cups confectioners’ sugar
1/4 cup butter or margarine, softened
1/3 cup Eggnog
Dough: Beat butter and sugar until fluffy. Add eggnog, baking soda, and nutmeg; mix well. Gradually add flour; mix well. Divide dough in half. Wrap half in plastoic wrap and chill overnight in refrigerator or 2 hours in freezer.
Preheat oven to 375°F / 190°C. On a floured surface, roll out half the dough to 1/8 inch thickness. Using your floured cookie cutters, cut out desired shapes. Place 1 inch apart on ungreased baking sheets. Continue with the rest of the dough until all is used.
Bake 8-10 minutes or until lightly browned. Cool. Ice and decorate as desired once cooled.
Icing: Beat together confectioners’ sugar and butter until well blended using an electric mixer. Gradually beat in 1/3 cup eggnog until icing is smooth.
—————————
Easy Eggnog Streusel Muffins
Batter
1/4 cup (1/2 stick, 2 ounces) butter
3/4 cup (5 1/4 ounces) sugar
2 large eggs
2 1/2 cups (10 1/2 ounces)All-Purpose Flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon eggnog flavor or 1 teaspoon vanilla
1 1/4 cups (10 ounces) eggnog or half and half
Topping
1/2 cup (3 1/2 ounces) sugar
1/2 cup (2 1/4 ounces) All-Purpose Flour
1/2 teaspoon nutmeg
1/8 teaspoon eggnog flavor, optional
3 tablespoons (1 1/2 ounces) butter, melted
Preheat the oven to 425°F. Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.
Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.
Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don’t overmix; you don’t want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.
Bake the muffins for 20 minutes, or until they’re a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.
Yield: 12 muffins.
–2007 The King Arthur Flour Company
November 18th, 2009 at 11:44 am
yes i do:
i part eggnog
3 parts tequila
stir together
drink