CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
CRANBERRY EGGNOG
This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!
Provided by Pamela Logsdon
Categories Drinks Recipes Eggnog Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.
Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g
CRANBERRY EGGNOG CHEESECAKE
Beautiful, with red cranberries! Add a sprig of mint and you have a feast for the eyes as well as the stomach! From Carolina Country magazine.
Provided by Sharon123
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combining the first four ingredients; bring to a boil.
- Reduce heat; cook and stir over medium heat for 2 minutes.
- Remove from the heat; set aside.
- In a small bowl, combine cracker crumbs and sugar; stir in butter.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake at 325 degrees for 10 minutes.
- Cool on a wire rack.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add flour and beat well.
- Add eggs; beat on low just until combined.
- Add eggnog and vanilla; beat just until blended.
- Pour two-thirds of the filling over the crutst.
- Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
- Carefully spoon remaining filling on top.
- Bake at 325 degrees for 60-70 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight.
- Remove sides of pan.
- Spoon remaining cranberry mixture over cheesecake.
- Yield: 12 servings Enjoy!
Nutrition Facts : Calories 529.9, Fat 32, SaturatedFat 17.6, Cholesterol 165.4, Sodium 338.2, Carbohydrate 53.9, Fiber 0.8, Sugar 46, Protein 8.3
CRANBERRY EGGNOG SCONES
I like making these eggnog scones for my coworkers the week before we all take off for the year and shut down the office. I also bring in a carton of eggnog to be used as creamer in our coffee. They love the little extra treat!
Provided by Chez Christine
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.3 g, Cholesterol 24.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 263.3 mg, Sugar 13.3 g
CRANBERRY EGGNOG MUFFINS
No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use those ingredients to make warm muffins that vanish. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 275mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY EGGNOG COOKIES WITH ORANGE DREAM GLAZE
These will be a great addition to your holiday cookie tray. From the soft cookie and the pecans to the orange, cranberry and eggnog flavors, this is one impressive (and flavorful) cookie!
Provided by Noelle Myers
Categories Cookies
Time 35m
Number Of Ingredients 16
Steps:
- 1. Pre heat oven to 350° F.
- 2. Cream together butter and sugar.
- 3. Blend in egg, vanilla, rum extract and eggnog.
- 4. Stir in cranberries and pecans.
- 5. Sift together flour, baking powder, salt and nutmeg. Stir into eggnog mixture just until incorporated.
- 6. Scoop rounded teaspoons of dough onto a parchment lined baking sheet. Bake at 350° F. for 10-12 minutes or until lightly golden brown. Remove to a rack to cool completely.
- 7. Glaze cooled cookies with Orange Dream glaze. (Recipe follows)
- 8. Orange Dream Glaze: Mix together confectioners sugar, orange extract, the zest of one orange, and enough cold orange juice to make a thick glaze. Drizzle glaze over cookies.
CRANBERRY EGGNOG MUFFINS
Make and share this Cranberry Eggnog Muffins recipe from Food.com.
Provided by startnover
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Mix cranberries and 2 tbsp sugar together, set aside.
- Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
- Fold in cranberries and drop into greased muffin cups.
- Streusel:.
- Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
- Sprinkle over tops of muffins.
- Bake in preheated oven at 400°F.
- Bake approx 15-20 minutes, just till tops are set.
- Do not over bake or the muffins will dry out.
Nutrition Facts : Calories 216, Fat 6.2, SaturatedFat 2.1, Cholesterol 36.4, Sodium 204.4, Carbohydrate 36.7, Fiber 1.1, Sugar 19.8, Protein 3.8
CRANBERRY EGGNOG TART
Cranberry Eggnog Tart
Categories Egg Nog Dessert Bake Christmas Thanksgiving Cranberry Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
- Reduce oven temperature to 300°F.
- Make filling:
- Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
- Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
- Bake tart:
- Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
- Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
- Just before serving, remove side of pan.
CRANBERRY-EGGNOG GELATIN SALAD
Refreshing and bursting with flavor, this festive jello salad is a great choice for a holiday potluck or make ahead Thanksgiving side. The sweet pineapple-eggnog layer contrasts nicely with the cool and tangy gelatin on top. Since it has to chill overnight, it's a good pick for those dishes you want to prepare a day ahead. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange zest. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate until firm, about 40 minutes., Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved., In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter.
Nutrition Facts :
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