Maders Eggnog Torte Recipes

CONTEST-WINNING EGGNOG CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

EGGNOG CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add yolks, one at a time, beating well after each. Combine orange juice, zest and vanilla. Combine the flour, baking powder, nutmeg, baking soda and salt; add to creamed mixture alternately with juice mixture, beating well after each addition. , In another bowl, with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Line two greased 9-in. round baking pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Peel off paper; cool. , For filling, in a small saucepan, combine flour and a small amount of eggnog; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened. Cool completely. , In a small bowl, cream butter and sugar until light and fluffy; beat in vanilla and nutmeg. Gradually beat in eggnog mixture until smooth; set aside., For frosting, in another small bowl, cream confectioners' sugar and butter until light and fluffy. Beat in the cream, chocolate, cinnamon and nutmeg until smooth. Add water until frosting reaches spreading consistency., Split cakes in half; spread filling on three layers. Top with remaining layer; frost top.

EGGNOG GINGERBREAD TRIFLE

Steps:

• Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
• Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
• Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

MADER'S EGGNOG TORTE

Steps:

• Cream the butter, then gradually beat in the powdered sugar. Add the egg yolks one at a time, beating well after each addition. Add the almonds and liquor of choice and beat into mixture. Fill a 9 inch spring form alternately with slices of cake, the butter mixture, and the macaroon crumbs. Refrigerate overnight. Frost with the sweetened whipped cream and decorate with the candied cherries. This will serve 8-10.

EGGNOG TORTE

Steps:

• Preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
• For the torte:.
• Sift the flour, baking powder and salt together twice and set aside.
• Cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
• Reduce the mixer speed to low and beat in the eggs, one by one.
• Beat in the melted chocolate and if using, the hazelnuts.
• Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
• Spoon the batter into the prepared pan and smooth the top.
• Rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
• Cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
• Release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
• For the eggnog:.
• Blend the sugar-flour mixture with the milk in a small heavy saucepan.
• Set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
• Whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
• Remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
• Set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
• Pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (I would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
• To frost the torte:.
• set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
• Starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (I'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
• Scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
• Store any leftovers in the refrigerator.

FROZEN EGGNOG MOUSSE TORTE

Steps:

• For crust:
• Finely chop pecans, almonds, sugar and nutmeg in processor using on/off turns, stopping once to stir mixture. Transfer to large bowl. Combine butter and vanilla in small bowl. Pour over nuts and mix thoroughly. Transfer nut mixture to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Using plastic wrap as aid, press firmly up sides and then over bottom of pan, covering completely. Freeze 15 minutes.
• Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. Transfer to rack and cool.
• Melt 3 ounces bittersweet chocolate in top of double boiler over barely simmering water, stirring until smooth. Spread over bottom of crust. Cover with plastic and freeze until ready to use.
• For filling:
• Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Cook sugar and water in heavy small saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F (tilting pan slightly to submerge thermometer), about 15 minutes.
• Meanwhile, beat yolks in medium bowl until pale yellow and thick.
• Gradually beat hot syrup into yolks. Scrape down sides of bowl with rubber spatula. Continue beating until thick and cool, about 5 minutes. Set aside.
• In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg to firm peaks. Fold barely lukewarm white chocolate into yolk mixture. Gently fold in whipped cream. Pour 1/3 of filling into crust; smooth top. Top with 1 chocolate disk. Gently pour another 1/3 of filling over; smooth top. Top with second chocolate disk. Gently pour remaining filling over. Freeze overnight. (Can be prepared 3 days ahead. Cover pan tightly with plastic wrap.)
• Place chocolate lace atop mousse. Spoon unsweetened whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of cake. Serve immediately.

BELLA'S EGGNOG FROSTING

Steps:

• Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

MADER'S REUBEN ROLLS

Steps:

• Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
• To make rolls:
• Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
• Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
• Roll up as directed on package, sealing edges with a little water.
• Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
• When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.

SUPER SIMPLE EGGNOG ANGEL FOOD CAKE

Steps:

• Cream the butter and sugar; mix in the egg yolks one at a time. Blend well.
• Stir in the liqueor and 3/4 cup walnuts.
• Split the cake in thirds; spread filling on two layers. Stack with plain layer on top. Refrigerate cake for 24 hours.
• Just before serving, frost with the whipped cream; sprinkle with remaining 1/4 cup of walnuts and the ground nutmeg. Serve with a steaming mug of dark roasted coffee or cup of hot mulled apple cidar.

MADER'S HUNGARIAN GOULASH

Steps:

• In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes.
• Add paprika and stir well.
• Add meat, cover and let meat brown lightly, stirring frequently.
• Add stock, tomato paste, salt and vinegar.
• With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds.
• Add to meat mixture.
• Cover and simmer very gently about 30 minutes, or until meat is tender.
• Add additional water in small quantities if needed.
• Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll.

EGGNOG CREME-BRULEE TARTLETS

Steps:

• Roll out both disks of dough on a lightly floured surface to a scant 1/8-inch thickness. Using a round cookie cutter or an inverted bowl and a paring knife, cut out eight 4 1/2-inch disks. Fit into eight 3 1/4-inch ring tart molds, pressing into corners and up sides (do not trim edges). Transfer to a parchment-lined baking sheet; freeze until firm, at least 20 minutes and up to 1 day.
• Meanwhile, bring cream and 2 tablespoons granulated sugar just to a boil in a small saucepan. Whisk together yolks and remaining 2 tablespoons granulated sugar in a heatproof bowl. Whisking constantly, ladle about one-half of hot cream mixture into yolk mixture. Pour egg mixture into pan and cook over medium-low, stirring constantly, until thick enough for spoon drawn through it to leave a trail, 3 to 5 minutes (do not let boil). Strain mixture into a heatproof measuring cup; stir in brandy and nutmeg.
• Preheat oven to 400 degrees. Trim dough shells flush with rims of tart molds. Line each shell with parchment and fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake until golden and dry, about 1 minute more. Let cool slightly, about 10 minutes.
• Reduce temperature to 300 degrees. Divide custard evenly among shells, filling each almost to top. Bake until custard is just set around edges, 20 to 25 minutes. Let cool in molds on a wire rack 30 minutes. Remove rings and refrigerate until chilled and set, at least 1 hour and up to 1 day.
• Sprinkle each tart with about 2 teaspoons superfine sugar. Hold a handheld kitchen torch 3 to 4 inches above surface and move flame in a circular motion until sugar is deep golden brown. Serve immediately.