Eggnogsweetbreadloaves Recipes

EGGNOG SNOWFLAKES

Steps:

• Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
• Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).
• Heat oven to 375 degrees F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Remove to wire cooling rack. Cool completely.
• Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in small bowl. Beat at medium speed, adding enough water for desired glazing consistency.
• Place wire cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set.

DAD'S EGGNOG

Steps:

• Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
• Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

EGGNOG MINI LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

EGGNOG SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place all ingredients in a bowl.
• Using hands rub ingredients together until perfectly blended.
• Pack mixture into a 9x13 pan that has been lined w/ waxed paper.
• Prick mixture well with a fork.
• Bake until a pale brown.
• Cut into small squares as soon as taken from the oven.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
• Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

EGGNOG SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°., When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish., For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.

EGGNOG CINNAMON SWIRL BREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the cinnamon swirl ingredients and mix well.
• Set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a medium bowl, combine the egg nog, oil, eggs and vanilla.
• Beat with a fork to combine.
• Stir the wet mixture into the dry ingredients, stirring until just smooth.
• Don't overdo it.
• Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
• Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
• Top with the remaining batter.
• Spoon on the remaining swirl mixture, and swirl with a knife.
• Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
• Cool for 10 minutes in the pan before removing to a wire rack.