HOLIDAY EGGNOG BARS
A buttery crust complements a smooth topping flavored with rum and nutmeg.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In small bowl, stir together butter, 1/2 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.
- Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.
- Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
- Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 20 mg, Sugar 4 g, TransFat 0 g
HOLIDAY EGGNOG
Steps:
- For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
- For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
- Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
- To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.
HOLIDAY EGGNOG BARS
During the festive holiday time one drink I love is Eggnog and when I came upon this recipe I just had to try it. If you love Eggnogg then these bar cookies will be a tasty treat. They are easy to make and store in the refrigerator. They keep for a short time but that shouldn't be a problem because they will go quickly. They...
Provided by Kimberly Biegacki
Categories Cookies
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. IN small bowl, stir together butter, 1/2 sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes. (I tried a 9 by 13 inch pan and the bars are too thin. I would stick with the 9 inch square pan.)
- 2. Reduce oven temperature to 300 F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour in baked crust.
- 3. Bake 40 to 50 minutes at 300 F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
- 4. Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift coold bars from pan to cutting board; removie foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
HOLIDAY EGGNOG BARS
Make and share this Holiday Eggnog Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h25m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°; line bottom and sides of a 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- In a small bowl, mix butter, 1/2 cup of sugar and the flour; press in bottom and 1/2 inch up sides of pan.
- Bake 20 minutes.
- Remove partially baked crust from oven; decrease oven temperature to 300°.
- In a small bowl, beat egg yolks, and remaining 1/4 cup sugar with electric mixer on med-high speed until thick.
- Gradually beat in cream, rum, and 1/4 teaspoon nutmeg; pour over crust.
- Bake 40-50 minutes or until custard is set and knife inserted in center comes out clean; cool completely, about 1 hour.
- Sprinkle tops of bars evenly with remaining 1/2 teaspoon nutmeg.
- Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars.
- With sharp knife, cut into 6 rows by 6 rows; store covered in refrigerator.
Nutrition Facts : Calories 87.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 44.3, Sodium 22.4, Carbohydrate 7.2, Fiber 0.1, Sugar 4.2, Protein 0.9
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