HOLIDAY CRANBERRY EGGNOG CAKE
Got eggnog and cranberries? We use both in this yummy, moist cake for the holidays. Dollop with a sweet topping of whipped cream and Mascarpone. -Roxanne Peelen, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, eggnog, eggs, butter, nutmeg and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in cranberries., Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a small bowl, beat cream until stiff peaks form. In another small bowl, mix Mascarpone cheese, confectioners' sugar and vanilla just until combined. Fold in whipped cream. Serve with cake; sprinkle with additional nutmeg.
Nutrition Facts :
EGGNOG AND CRANBERRY SALAD
This is a perfect recipe for the holidays. It gives a delicious and beautiful combination of holiday favorites - cranberries and eggnog.
Provided by Sylvia Brunson
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 9
Number Of Ingredients 10
Steps:
- Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
- Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
- Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
- Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 50.7 g, Fat 2.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 256.3 mg, Sugar 45.5 g
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.
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Brunch
Time 1h
Yield 15 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 255mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
HOLIDAY RUM EGGNOG BUNDT CAKE
I am posting some neat holiday recipes for using eggnog. Since eggnog is a once a year treat, it can be fun to use it in recipes. Enjoy! 8)
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease bundt pan well.
- Press almonds onto bottom of pan.
- Mix other ingredients well, for five minutes.
- Pour into pan.
- Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
- Let cool for 10 minutes and then invert onto a plate.
Nutrition Facts : Calories 3606.8, Fat 166.7, SaturatedFat 38.9, Cholesterol 658, Sodium 4231.2, Carbohydrate 461, Fiber 11.3, Sugar 256.4, Protein 59.9
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
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