CREAMY HOLIDAY EGGNOG
For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.
Provided by Taste of Home
Time 40m
Yield 6 servings (about 4 cups).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 289mg cholesterol, Sodium 256mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 12g protein.
EGGNOG CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 16 slices or 1 pie
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F (180C).
- 2. Combine first 3 ingredients in a bowl and press into the bottom of a 9" spring form pan.
- 3. Bake for 10-15 minutes until light gold. Cool.
- 4. Place rest of ingredients into the Vitamix container and secure lid.
- 5. Select Variable 1.
- 6. Turn machine on and slowly increase speed to Variable 10, then to High.
- 7. Blend for 30 seconds.
- 8. Pour mixture into pre-baked crust and bake an additional 45-50 minutes, or until cake is barely firm to the touch.
- 9. Remove from oven and loosen cake rim. Cool cake completely and remove ring.
- 10. Cover lightly and refrigerate until completely chilled before serving.
EGGNOG COOKIE BARS
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 48 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
- Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan.
- Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.
CREAMY EGGNOG SQUARES
Wow, what a dreamy, creamy eggnog dessert from Duncan Hines. It is super easy to make & very light in flavor. My entire family enjoyed them even though some of them don't like eggnog. Now, if you wanted to kick up the flavor you can do 2 cups of milk and 1 cup of eggnog which I am sure would intensify the Noggy lovin' flavors....
Provided by Kimberly Biegacki
Categories Other Desserts
Time 35m
Number Of Ingredients 13
Steps:
- 1. This is a brand that would be good to use. But whatever you have in your area would be fine too.
- 2. Preheat oven to 350°F. Combine ground up graham crackers, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Lightly, press remaining mixture onto bottom of ungreased 13x9-inch pan.
- 3. Bake 15 to 20 minutes or until surface is firm. Cool. Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
- 4. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Refrigerate at least 2 hours.
- 5. Before serving, you can place a dollop of whipped topping on each slice with some ground nutmeg on top for garnish.
- 6. Delicious slices on a plate, YUM, YUM can I say YUM!!!!
CREAMY EGGNOG
Make and share this Creamy Eggnog recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 50m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4
EGGNOG POUND CAKE
This soft and moist Eggnog Pound Cake takes your favorite Christmas drink and turns it into a heavenly dessert! Complete with a smooth and creamy eggnog icing, this crave-worthy cake is sure to spread some holiday cheer.
Provided by Lindsay
Categories Dessert
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
- In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
- Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- With the mixer on low, carefully add the flour, nutmeg and salt and mix until just combined.
- Add the eggnog and vanilla extract and mix until combined.
- Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
- Combine all ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in 1 1/4 cups or so of the powdered sugar. Allow to cool a bit and thicken, but still be pourable. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find the icing to be a little thick, just add a touch more water to thin it back out.
- Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
Nutrition Facts : Calories 800 calories, Sugar 86.2 g, Sodium 316.8 mg, Fat 34.6 g, SaturatedFat 20.7 g, TransFat 0.1 g, Carbohydrate 115.3 g, Fiber 1 g, Protein 9.4 g, Cholesterol 198.5 mg
These Mocha Eggnog Cheesecake Bars are a delicious combination of eggnog, toffee bits, coffee and cream cheese, paired with a scrumptious Oreo cookie crust! They are the perfect addition to your holiday baking tray.
Provided by Terri Gilson
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat a 8X13-inch (lasagna) baking pan with non-stick cooking spray.
- Mix melted butter and Oreo baking crumbs together until well incorporated. Press into bottom of pan.
- Meanwhile, heat eggnog for approximately 1 minute in microwave, remove then dissolve coffee granules in eggnog.
- Beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add white granulated sugar, brown sugar, eggs eggnog mixed with coffee, flour, and, cinnamon; beat until smooth. Fold in Skor bits.
- Pour filling over crust. Bake until set 20 - 30 minutes or until cake tester comes out clean.
- Cool then cut into 16 bars.
Nutrition Facts : ServingSize 1 bar, Calories 220 kcal, Carbohydrate 18 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 194 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 5 g
NUTTY EGGNOG BARS
Make and share this Nutty Eggnog Bars recipe from Food.com.
Provided by loof751
Categories Bar Cookie
Time 50m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Line a 13x9 pan with foil, then grease the foil.
- In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted. Remove from heat and cool slightly.
- Stir eggs and vanilla into sugar mixture.
- Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts.
- Spread the dough in the prepared pan. Bake at 350°F for 25-30 minutes or until edges begin to pull away from the pan.
- Cool in the pan on a wire rack. Cut into bars or diamond shapes when cool.
- In a small bowl combine powdered sugar, vanilla and 1 tablespoon of eggnog. Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency. Pipe icing over bars.
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- Preheat oven to 300 degrees. Line an 8x8 pan with foil and spray with a non-stick spray. Make sure the foil folds over the sides of the pan.
- In a food processor, pulse the Oreos until finely crushed. Add in the butter and pulse again until well combined. Spread the mixture onto the bottom of your prepared pan and set aside.
- Wipe out the food processor and add the cream cheese and sugar. Pulse until nice and creamy, leaving no lumps behind. Add in the flour, eggnog and egg, pulsing until well combined. Fold in the chocolate chips and pour the mixture onto the crust layer in your pan. Sprinkle a few chocolate chips on top for appearance.
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