Eggnog Cream With Spiced Pecan Raisin Dunkers Recipes

EGGNOG CREAM WITH SPICED PECAN RAISIN DUNKERS

Steps:

• Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins., Divide dough in half. On baking sheets, roll each portion between 2 sheets of parchment into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving., Remove top sheet of parchment from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool., Sprinkle eggnog cream with additional nutmeg; serve with dunkers.

EGGNOG WHIPPED CREAM

Steps:

• Chill metal beaters for an electric mixer and a large metal bowl in the freezer for at least 5 minutes. Pour cream into chilled bowl and whip with electric mixer on high speed until cream is soft and fluffy, about 2 minutes. Slowly beat in sugar, whipping cream until it holds stiff peaks. Gradually beat in vanilla, rum, nutmeg; whipping cream to stiff peaks each time before adding next ingredient. Serve immediately.

EGGNOG CREAM

Steps:

• Put the cream and advocaat in a bowl. Using an electric whisk, whip until thick but still soft. Serve with a holiday hotcake, or indeed any festive pudding.

MOM'S BEST SPICED EGGNOG

Steps:

• Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl.
• Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form.
• Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.

EGGNOG CREAM PIE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
• Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
• Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
• Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
• Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
• Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set.
• Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip.
• Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
• Enjoy!