EGGNOG LADYFINGER DESSERT
The combination of cranberries and eggnog will bring a festive end to any holiday meal. Plus, it's super simple to prepare. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan; arrange 16 ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes., In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix until thickened, about 2 minutes. Spoon over sorbet. Cover and freeze for 8 hours or overnight. Remove from the freezer 5-10 minutes before slicing. Garnish with raspberries and mint.
Nutrition Facts :
EGGNOG COFFEE CAKE
You can make and glaze the coffee cake up to 3 days in advance and store at room temperature.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
- Reduce the mixer speed to low and add the flour mixture in three batches,
- alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
- Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
- Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.
EGGNOG CAKE
This is a very flavorful cake that is easy to make. A fluffy white frosting is the best for this cake, mmmmm good!!
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch .
- Combine all ingredients in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl.
- Beat 3 minutes on medium speed, scraping bowl frequently.
- Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean.
- Cool, fill and frost with a Cream Fluff Frosting.
Nutrition Facts : Calories 423.1, Fat 16.2, SaturatedFat 4.6, Cholesterol 83.6, Sodium 491.4, Carbohydrate 63.6, Fiber 0.9, Sugar 37.8, Protein 6.6
HOMEMADE LADY FINGERS
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.
LADY FINGER EGGNOG CAKE
Make and share this Lady Finger Eggnog Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 24m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Seperate eggs.
- Add bourbon to yolks and beat well.
- Add egg mixture to creamed butter and sugar.
- Add nuts.
- Beat egg whites and gently fold in above mixture.
- Line bottom and sides of a spring mold pan (9 inch with hole) with lady finger halves.
- Pour in mixture.
- Cover top with halves of lady fingers.
- Refrigerate 24 hours.
- Prior to serving,remove from pan and ice with whipped cream that has been whipped with 2 tsp sugar.
Nutrition Facts : Calories 313.6, Fat 19.6, SaturatedFat 9.9, Cholesterol 140.5, Sodium 152.3, Carbohydrate 29, Fiber 0.8, Sugar 22.6, Protein 4.5
MANGO CREAM CAKE
Mango is Philippines national fruit. There so many ways to prepare it and this is just one of them. Prep time includes chilling.
Provided by truebrit
Categories Dessert
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
- Lay ladyfingers on a 9x9 inch dish or pan.
- Top with mango cream mixture.
- Lay second layers of ladyfingers.
- Repeat process.
- Garnish with mango slices and cherries.
- Refrigerate for 5-6 hours or overnight to set.
Nutrition Facts : Calories 550.2, Fat 31.2, SaturatedFat 18.6, Cholesterol 243.1, Sodium 224.5, Carbohydrate 62, Fiber 1.9, Sugar 44.2, Protein 8.7
LADYFINGER CHEESECAKE
This cheesecake can be put together in 15 minutes. Impress your guests and place it on a pedestal cake dish! Blueberry pie filling will work well, too!
Provided by Mrs. Cifaloglio
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
- In a medium bowl, whip cream until peaks form.
- In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
- Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
- Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 45.4 g, Cholesterol 149.6 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 19.6 g, Sodium 186.4 mg, Sugar 16.8 g
BEST EGGNOG CAKE
Make and share this Best Eggnog Cake recipe from Food.com.
Provided by sheila
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For cake: Preheat oven to 350°F.
- In large bowl combine all ingredients; beat on medium speed for 3 minutes.
- Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
- For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
HOLIDAY EGGNOG CAKE
This is a recipe that I have had for ages and is a special treat during the holiday season. This cake is very rich. It is also pretty easy to make, and pretty to look at (if garnished with some nutmeg and red and green cherries). You can make it up to 24 hours in advance, but be sure to refrigerate any leftovers.
Provided by JackieOhNo
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl. Beat for 4 minutes. Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans. Bake for 30 minutes or until cake tester comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
- Meanwhile, make filling. In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. When cooled, spread between cake layers.
- To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill. Whip until soft peaks form. Soften gelatin in water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time, up to 24 hours.
Nutrition Facts : Calories 372.5, Fat 22.4, SaturatedFat 11.9, Cholesterol 108.2, Sodium 293.2, Carbohydrate 38.3, Fiber 0.4, Sugar 22, Protein 5.1
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