EGGNOG DUMP CAKE
Dump eggnog, cake mix and a few other ingredients into your cake pan and you'll achieve something magical: a supremely easy dessert with a custardy vanilla top and crumbly cake bottom. For an extra-festive presentation, serve it topped with ground nutmeg, whipped cream and caramel sauce.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
- When the butter is melted, remove the pan from the oven and spray the edges with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer. Evenly sprinkle the pudding mix over the top, then pour the eggnog all over, tilting the baking dish to distribute. Top with the pecans, sugar and nutmeg.
- Bake until the top is golden brown and mostly set but still a little bit jiggly all over, 40 to 45 minutes. Run a butter knife around the edges to loosen, then let cool for 30 minutes.
- Scoop into bowls while still warm and top with swirls of whipped cream, a drizzle of caramel sauce and more ground nutmeg. If not eating warm, transfer cake from baking dish to a storage container (otherwise, the caramelized cake will stick to the dish).
NEW ORLEANS CREOLE EGGNOG
This eggnog is great for a crowd during the holiday season. It's very rich so a little goes a long way. Usually, 4 to 6 ounces per person is enough for a serving. The best part is that you can alter the liquors you like or make it without any liquor, too. Use brandy, or substitute Calvados, Cognac, Frangelico, Godiva, or Praline. Have a 4 gallon bowl or container handy to mix the eggnog, and plan to make this 30 days before your party so it seasons well.
Provided by AUNTIESGRISGRIS
Categories Drinks Recipes Eggnog Recipes
Time P19DT17h32m
Yield 48
Number Of Ingredients 17
Steps:
- Beat the eggs with the white sugar, and light and dark brown sugars in a stand mixer until completely blended. Strain the mixture through a fine mesh sieve into a bowl. Stir in the allspice, mace, ginger, cloves, nutmeg, cinnamon, and vanilla.
- Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy into a large, 4 gallon bowl or food safe bucket. Stir in the egg mixture until thoroughly blended. Pour in the heavy cream and continue stirring. Divide into smaller containers and refrigerate. Shake or stir the containers 2 to 4 times each day for 30 days.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 24 g, Cholesterol 163 mg, Fat 44.2 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 27.5 g, Sodium 49.6 mg, Sugar 19.5 g
FOUR SPIRITS EGGNOG
Categories Milk/Cream Rum Alcoholic Egg Christmas Cocktail Party Apple Peach Brandy Cognac/Armagnac Winter Chill Christmas Eve Gourmet Drink
Number Of Ingredients 9
Steps:
- Beat the egg yolks until they are thick and pale. Add Cognac, dark rum, peach brandy, and applejack. Stir in confectioners' sugar and blend well. Add milk and heavy cream and refrigerate the eggnog for at least 5 hours. Before serving, fold in egg whites.
EGGNOG
Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!-Shelia Weimer, Bluefield, West Virginia
Provided by Taste of Home
Time 35m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.
Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
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