EGGNOG-FILLED COOKIE CUPS
My family loves the taste of eggnog, so I incorporated it into this recipe. These cookies never last long. -Melissa Jelinek, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the pudding mix, eggnog and milk. Cook and stir until mixture comes to a boil. Remove from the heat; stir in 1 teaspoon extract. Transfer to a small bowl. Cover surface of pudding with waxed paper; refrigerate until chilled., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and remaining extract. Combine flour and salt; gradually add to creamed mixture and mix well. , In a small bowl, combine sugar and allspice. Shape dough into 1-in. balls; roll in sugar mixture. With floured fingers, press onto the bottom and up the sides of well-greased miniature muffin cups., Bake at 350° for 10-15 minutes or until light golden brown. Immediately remove from pans to wire racks to cool completely. , Just before serving, pipe or spoon pudding into cups. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 138 calories, Fat 7g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 80mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
EGGNOG TRUFFLE CUPS
"If you like homemade eggnog, you'll love these elegant truffle cups," Terrie Malsom, Vermillion, South Dakota, suggests a tasty way to say "cheers" to the holidays. To save time, use small premade chocolate cups.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm. , Using 1/4 teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm., In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in white baking chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set., Spoon or pipe 1-1/2 teaspoons filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg.
Nutrition Facts : Calories 71 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 9mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG CUPS
In our update of traditional eggnog, pate brisee is draped over ovenproof cups, baked, filled with chilled custard, then topped with whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
- Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
- On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
- Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
- Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
- Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
- Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.
ULTIMATE ONE-CUP-ONLY EGGNOG
This is a holiday favorite. It's strong and creamy!
Provided by ODONTECH
Categories Eggnog
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Beat egg yolks and sugar together in a large bowl until pale yellow; stir in cream, rum, cognac, cinnamon, nutmeg, and cloves. Refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 575.4 calories, Carbohydrate 26.1 g, Cholesterol 316.7 mg, Fat 47.5 g, Fiber 0.3 g, Protein 4.5 g, SaturatedFat 28.7 g, Sodium 51.7 mg, Sugar 22.2 g
EASY EGGNOG CUPCAKES
These cupcakes are a great way to get the flavor of eggnog without being overwhelmed by its richness. The frosting is light and creamy, not overly sweet or waxy!
Provided by betty rocker
Categories Desserts Cakes Cupcake Recipes Holiday
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
- Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
- Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 26.6 g, Cholesterol 57.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 171.5 mg, Sugar 18.5 g
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.
Provided by Cindy Rahe
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
- Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
- In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
- Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
- Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 1/2 g
EGGNOG
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
- Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
- Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
- For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
- For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.
EGGNOG CUSTARD CUPS
Steps:
- Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.
- Heat the milk in a small pot over medium heat until warm but not hot.
- Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
- Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.
HOMEMADE EGGNOG RECIPE BY TASTY
Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg
Provided by Betsy Carter
Categories Drinks
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
- While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
- Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
- Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
- Serve with freshly grated nutmeg on top.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams
TRADITIONAL EGGNOG FOR THE HOLIDAY PUNCH BOWL
Thick, rich, creamy and oh-so-very-delicious! Serve this traditional eggnog in a large punch bowl for a stunning holiday presentation---and let the festivities begin! MERRY CHRISTMAS!!! Requires at least 2 hours chill time, and may be prepared up to 24 hours in advance. Makes 12 cups. Here is some interesting eggnog history I would like to share with you (information is adapted from various internet sources): Today Eggnog is synonymous with Christmas - there's even an Eggnog Day (24th December). However, some questions beg to be asked as to where this drink originated and how it got its name. History of Eggnog: Also known as an Egg Flip, the predecessor of today's eggnog is believed to have started life in England as early as the 8th Century. Originally a concoction made of milk mixed with alcohol, frequently beer and perhaps some spices, it was known as a posset and was initially taken for medicinal purposes but certainly by the 1550s, they had become a more fashionable drink amongst the upper classes with posset sets being a popular gift. It's possible that other parts of Europe were drinking possets too as Mary 1 of England was given a posset set from the Spanish Ambassador, though it's possible he just bought it when he arrived in England. By the 17th century, these milk "punches" had been transformed into celebratory beverages, often used to toast the health of friends and family albeit still mainly enjoyed by the more wealthy. One reason given for its popularity was the fact that there was no refrigeration so milk couldn't be kept for too long. By this time, alcohols such as Madeira, sherry and Brandy had replaced the original beer mixer, and eggs had been added, making an altogether more smooth rich drink. The drink crossed the Atlantic to the English colonies during the 18th century, and soon became a popular wintertime drink throughout Colonial America. Although dairy produce was plentiful, imported items such as wine and brandy were being heavily taxed (and thus very expensive), and so they started using rum from Carribean trading which was much more affordable. When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to indigenous whiskey�and eventually bourbon in particular�as a substitute. Eggnog, in the 1800s was nearly always made in large quantities and nearly always used as a social drink. It was commonly served at holiday parties and it was noted by an English visitor in 1866, "Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging...It is made cold and is drunk cold and is to be commended." Of course, Christmas was not the only day upon which eggnog was popular. In Baltimore it was a tradition for young men to call upon all of their friends on New years day. At each of many homes the strapping fellows were offered a cup of eggnog, and so as they went they became more and more inebriated. It was quite a feat to actually finish one's rounds. Our first President, George Washington, was quite a fan of eggnog and devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try. How Eggnog (often spelled egg nog) got its name: Although eggnog is often defined as �eggs inside a small cup", no-one knows for sure how the drink got its name. The "egg" bit is simple enough but the "nog" bit is a little more challenging. Taking its origins into account, here are three possibilities: 1) Nog was a 17th century English name for a strong beer. 2) Noggin was an old English name for a small, wooden, carved mug used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). 3) Grog was the name 18th century sailors gave to a dilution of rum and water served aboard British Naval vessels to prevent drunkenness. It's probably a mixture of all three. Today forms of eggnog are also made in many other countries including Germany (Eierlikör), Spain (ponche), Holland (advocaat), Puerto Rico (coquito) and Mexico (Rompope). Modern eggnog typically consists of milk, sugar, nutmeg, and eggs. Frequently cream is substituted for some portion of the milk to make a much richer drink. Some eggnogs add gelatin. Toppings may include vanilla ice cream, meringue, or whipped cream. Today, whiskey, rum, brandy or cognac are often added. As you can see, eggnog is still a popular drink during the holidays, and its social character remains. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere and lend merriment and joy to the proceedings.
Provided by BecR2400
Categories Punch Beverage
Time 30m
Yield 12 cups of eggnog, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix egg yolks, granulated sugar and salt in a 4 quart saucepan.
- Gradually stir in half & half cooking over medium heat. Continue to cook and stir until mixture coats metal spoon, 10 to 15 minutes. Remove from heat.
- Place saucepan in cold water until custard is cool.
- Beat egg whites until foamy. Gradually stir in powdered sugar, beating until soft peaks form.
- In a large punch bowl gently stir together the custard, brandy or rum (or rum extract), cinnamon and nutmeg. Fold in beaten egg whites.
- Cover with plastic wrap, and refrigerate at least 2 hours, no longer than 24 hours.
- Cook time does not include chill time.
- Garnish with whipped cream and dust with additional nutmeg, if desired.
- Makes 12 cups.
Nutrition Facts : Calories 311.3, Fat 20.3, SaturatedFat 12.1, Cholesterol 130.2, Sodium 138.1, Carbohydrate 19.8, Fiber 0.1, Sugar 12.9, Protein 6.9
EGGNOG TRUFFLE CUPS
Make and share this Eggnog Truffle Cups recipe from Food.com.
Provided by LilDaemon
Categories Candy
Time 3h45m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each small foil candy cup. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.
- TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours.
- Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. Truffles can be refrigerated 2-3 days or frozen several weeks.
- Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Doi not peel down from the top edge.
Nutrition Facts : Calories 66.7, Fat 4.5, SaturatedFat 2.5, Cholesterol 4.1, Sodium 8.7, Carbohydrate 7.3, Fiber 0.6, Sugar 6.2, Protein 0.7
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