Frostpineapplenog Recipes

CLASSIC EGGNOG

Classic Eggnog image

Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 large eggs plus 1 egg yolk
1/2 cup sugar
2 1/2 cups milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 cup cold rum or brandy (optional)
Cinnamon sticks, for serving

Steps:

Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

EASY 4-INGREDIENT PINEAPPLE FROSTING

Easy 4-Ingredient Pineapple Frosting image

Our pineapple frosting is made with crushed pineapple and makes enough for a two-layer cake. You can also halve the recipe and use it to top a Bundt cake.

Provided by Diana Rattray

Categories Dessert Condiment

Time 15m

Yield 16

Number Of Ingredients 4

Ingredients

6 tablespoons crushed pineapple, well-drained, juice reserved
4 ounces (1/2 cup) unsalted butter
4 cups confectioners' sugar , sifted
1 to 2 tablespoons pineapple juice

Steps:

Gather the ingredients.
Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
Add butter to a large bowl. Using an electric mixer , cream the butter until smooth and pale.
Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.

Nutrition Facts : Calories 162 kcal, Carbohydrate 29 g, Cholesterol 15 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 1 mg, Sugar 28 g, Fat 6 g, ServingSize Serves 16, UnsaturatedFat 0 g

EASY PINEAPPLE ICING

Easy Pineapple Icing image

Make and share this Easy Pineapple Icing recipe from Food.com.

Provided by kayla carnage

Categories Dessert

Time 10m

Yield 12-24 serving(s)

Number Of Ingredients 3

Ingredients

1 cup sugar
1 (8 ounce) can crushed pineapple with juice
3 tablespoons cornstarch

Steps:

In a saucepan, combine pineapple (with juice), sugar and corn starch.
Bring to a boil and cook, stirring constantly, until thick.
Remove from heat.
Ice cool cake.

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