DELICIOUS EGGNOG
The holidays just aren't the same without eggnog. To make this you'll need eggs, heavy cream, bourbon and vanilla extract. This thick, fluffy eggnog will leaving everyone wanting for more!
Provided by Deen Brothers
Categories classics cold weather winter
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, add egg yolks and ½ cup sugar, whisk together. In a medium saucepan over medium heat, add milk and warm; be sure not to scald. Ladle some of the warm milk into the egg mixture to temper the eggs.
- Whisk together and transfer the mixture back into the saucepot of the warmed milk, stir with a wooden spoon, until thick or the mixture coats the back of the spoon, about 3 to 4 minutes. Transfer into a clean large bowl. Let cool in the refrigerator or over an ice bath.
- Meanwhile, In the bowl of an electric stand mixer, add egg whites and ¼ cup sugar, beat into soft billowy peaks.
- In another clean bowl of an electric stand mixer, add heavy cream and ¼ cup sugar, beat into soft peaks.
- Fold the whipped cream into the cooled yolk and milk mixture, then fold in the whipped egg whites, following with vanilla and freshly grated nutmeg. Add a dash of bourbon if desired to your glass.
- Serve at your next holiday gathering.
MAMA'S EGGNOG
Every holiday needs a little sweet and spice with some eggnog. This recipe calls for bourbon, heavy cream, milk and sugar. Enjoy this drink responsibly.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 7
Steps:
- In a bowl beat the egg yolks with the ½ cup of sugar until thick. In another bowl beat the egg whites with ¼ cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.
- Serve Eggnog in a large punch bowl.
PAULA DEEN'S EGGNOG
Make and share this Paula Deen's Eggnog recipe from Food.com.
Provided by Uda4505
Categories Beverages
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
- In another bowl beat the egg whites with 1/4 cup of sugar until thick.
- In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
- Serve eggnog in a large punch bowl.
Nutrition Facts : Calories 575.9, Fat 34.7, SaturatedFat 20.4, Cholesterol 274.3, Sodium 195.1, Carbohydrate 32.2, Sugar 19.3, Protein 13.9
RUM POUND CAKE
This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :) Salt is not listed as an ingredient because I use salted butter but if you use unsalted butter or just want this cake saltier add 1/2 tsp salt.
Provided by LuuvBunny
Categories Dessert
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
- In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour and baking powder.
- In a small bowl, combine milk, rum and vanilla.
- Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
- Pour batter into prepared pan; sprinkle evenly with chopped pecans.
- Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
- Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
- Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
- Rum Glaze:.
- In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
Nutrition Facts : Calories 382.9, Fat 18.9, SaturatedFat 9, Cholesterol 70.3, Sodium 128.9, Carbohydrate 48.2, Fiber 0.7, Sugar 34, Protein 3.8
JAMIE DEEN'S EGGNOG CUSTARD PIE
I watched Jamie Deen prepare this on Paula's Party and it looks delicious! Besides, cooking with liquor is one of my favorite things to do :) UPDATE: I made this yesterday and I really couldn't taste the rum at all so I think I would add a little more rum and a little less water next time.
Provided by Lvs2Cook
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- On a lightly floured surface, unroll pie crust.
- Roll pastry into a 12-inch circle.
- Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired.
- In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.
- Add evaporated milk, water, rum and salt.
- Beat at low speed until combined.
- Pour mixture into crust.
- Sprinkle top of pie with nutmeg and cinnamon.
- Place pie onto a rimmed baking pan with a depth of 1/2-inch.
- Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself.
- Bake for about 55 minutes, or until a knife inserted near center comes out clean.
- Garnish with whipped cream and powdered sugar if desired.
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