Christmas Eggnog Scones Food

MERRY CHRISTMAS SCONES

Steps:

• In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries. , Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. , Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm.

CHRISTMAS EGGNOG SCONES

Steps:

• Combine Coffeemate,rum extract and the egg and mix well..set aside. In a large bowl combine dry ingredients and mix to blend. Add the butter and using a pastry blender mix until well incorporated.
• Add the egg mixture,and pecan pieces ;combine just until a soft dough forms. If too sticky add a bit of flour to your hands and gently knead dough 3 times on a lightly powdered sugar surface. Gently flatten dough to about 3/4 inch thickness. Cut dough into 10-12 triangles or squares or circles. Place each on a parchment sprayed cookie sheet.
• Bake at 400^ for about 15 minutes or until the edges are lightly browned. Glaze while still warm, but not hot!
• Glaze: 1 cup powdered sugar 1/4 teas. nutmeg 1 teas. rum extract 2 to 3 Tablespoons eggnog coffeemate pecan pieces for garnish Mix ingredients until desired glaze is attained. Spread on scones and sprinkle with pecans.

CRANBERRY EGGNOG SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
• Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
• Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
• Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.

CHRISTMAS EGGNOG COOKIES

Steps:

• Preheat oven to 300 degrees.
• In a bowl, combine all dry ingredients together.
• In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
• Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
• Add the flour mixture and beat at low speed until blended. Do not overmix.
• Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies.
• Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.

CHRISTMAS EGGNOG BREAD

Steps:

• Beat sugar and egg in mixing bowl.
• Beat in melted butter.
• Add eggnog and extract. Mix.
• Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
• Stir until moistened.
• Mix in nuts and fruit.
• Turn into greased 9x9x3 loaf pan.
• Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
• Let stand for 20 minutes.
• Turn out onto rack to cool.
• Variations: Use measurements above.
• Pecan and Dried Cranberries.
• Pineapple and Coconut (drain pineapple).
• Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).