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.
NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY
Tired of baking this holiday season? This no-bake recipe ditches the oven to make sweet, indulgent eggnog cheesecake bars that are sure to spread cheer all around.
Provided by Tasty
Categories Desserts
Time 3h40m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
- Make the crust: In a food processor, pulse the cookies into coarse crumbs. Add the brown sugar, cinnamon, nutmeg and pulse into fine crumbs, about 2 minutes. Add the melted butter and pulse until the mixture clumps together, about 10 pulses.
- Pour the crust into the prepared baking dish and press evenly against the bottom of the pan. Chill in the refrigerator for 15 minutes, until set.
- Meanwhile, make the filling: in a large bowl, beat the cream cheese and ¾ cup granulated sugar together with an electric hand mixer on medium speed until smooth, 3-4 minutes.
- Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2-3 minutes.
- In a small bowl or liquid measuring cup, microwave the eggnog for 30-45 seconds, or until just warm to the touch. Add the gelatin powder and whisk until dissolved.
- Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
- In a separate large bowl, whip the heavy whipping cream and remaining ½ cup granulated sugar together, gradually increasing the speed, until stiff peaks form, 6-7 minutes.
- Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
- Evenly spread the filling over the crust. Lightly tap the pan on a flat surface to release any air bubbles. Refrigerate uncovered for 3-4 hours, until set.
- Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 1 gram, Protein 10 grams, Sugar 30 grams
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
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
MAKEOVER CREAMY EGGNOG
During the holidays, my family always reminds me to make the eggnog. I've been making it for nearly 40 years, and my daughter, daughter-in-law and I would like to see a makeover version. -Barbara Smith, Chipley, Florida
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, whisk the egg yolks, sweetened condensed milk and salt until blended. Stir in 2 cups milk. Cook over medium-low heat for 20-30 minutes or until bubbles form around sides of pan and a thermometer reads at least 160°, stirring constantly. (Do not boil.) Immediately remove from heat., Pour into a large bowl. Place bowl in an ice-water bath, stirring frequently until cooled. Stir in the vanilla, nutmeg and remaining milk. Refrigerate until cold., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 4 minutes., Transfer to a bowl. Beat until stiff glossy peaks form and sugar is dissolved. Gently stir into milk mixture until blended. Sprinkle servings with nutmeg if desired.
Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (40g sugars, Fiber 0 fiber), Protein 9g protein.
CREAMY EGGNOG BARS RECIPE - (4.4/5)
Provided by á-2451
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set pan aside. For crust, in a large bowl, stir together cookie mix and flour. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in 1/2 chopped macadamia nuts. Press crumb mixture into prepared pan. Bake in the preheated oven for 12 to 15 minutes or until edges are lightly browned. 2. For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, eggnog, rum, vanilla, and 1/4 teaspoon nutmeg until well combined. Carefully pour the filling over the hot crust. 3. Bake for 15 to 20 minutes more or until set. Cool in pan on a wire rack for 1 hour. Cover and chill in the refrigerator for 1 hour or until completely cool. 4. Using the foil, lift the uncut bars out of the pan; pull foil from bar edges. Cut into bars. 5. If desired, in a medium bowl, combine whipping cream and powdered sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). If desired, serve bars topped with whipped cream mixture sprinkled with chopped macadamia nuts and additional nutmeg. Makes 36 bars.
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.
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CREAMY EGGNOG BARS - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (11)Total Time 2 hrs 57 minsServings 36
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set pan aside. For crust, in a large bowl, stir together cookie mix and flour. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in 1/2 chopped macadamia nuts. Press crumb mixture into prepared pan. Bake in the preheated oven for 12 to 15 minutes or until edges are lightly browned.
- For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, eggnog, rum, vanilla, and 1/4 teaspoon nutmeg until well combined. Carefully pour the filling over the hot crust.
- Bake for 15 to 20 minutes more or until set. Cool in pan on a wire rack for 1 hour. Cover and chill in the refrigerator for 1 hour or until completely cool.
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