CLAUDIA LAMASCOLO
The perfect holiday cake for a busy homemaker, working individual or hates to bake! This eggnog cake is semi-homemade starting with a mix and decorated for the holiday parties during the season! Perfect and festive but delicious all year long! Take a look at the link for homemade eggnog!
Provided by Claudia Lamascolo
Categories cake, cake mix, holiday, Christmas ,eggnog recipes
Time 55m
Yield 12
Number Of Ingredients 19
Steps:
- Grease and flour a bundt pan or a 13x9 sheet cake pan.
- Whip the butter until light.
- Add the eggs, cake mix, vanilla, eggnog, spices, and rum.
- Beat until well combined around 2 1/2 minutes.
- Pour into prepared pan and bake until center springs back around 40 minutes. Test with toothpick.
- Cool and frost with Eggnog frosting or sprinkle with powdered sugar.
- Frosting:
- Whip together the butter, cinnamon, and sugar( adding gradually).
- Add a few tablespoons of eggnog, rum or brandy until desired consistency.
Nutrition Facts :
TRADITIONAL RUM EGGNOG RECIPE
Steps:
- Gather the ingredients.
- Separate the egg into two bowls.
- With a hand mixer , beat the yolk until creamy.
- Beat the egg white with 1 teaspoon sugar until soft peaks form.
- Slowly fold the egg white and yolk together using a spoon.
- In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
- Slowly fold the cream into the egg mixture.
- Serve immediately over ice, if you like, in a punch or martini glass .
- Garnish with grated nutmeg and cinnamon .
Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Cholesterol 220 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 80 mg, Sugar 10 g, Fat 16 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
EGGNOG
Steps:
- Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
- Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.
EGGNOG TUBE CAKE
My kids have declared this dessert one of their favorites. They love the festive eggnog flavor in the cake. -Mary Ellen Severance, Biggs, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, extract and nutmeg. Beat on medium speed for 2 minutes., Pour into a well-greased 10-in. fluted tube pan. Bake at 350° for 38-41 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, extract and enough eggnog to achieve a drizzling consistency. Drizzle over cooled cake.
Nutrition Facts : Calories 355 calories, Fat 12g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 456mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 0 fiber), Protein 5g protein.
EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- Cook's Note: For cooked eggnog, follow procedure below.
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
VITAMIX® EGGNOG
This recipe for blender-eggnog has been customized for people who own powerful, high-performance blenders (such as a Vitamix® or Blendtec®). These blenders friction-boil liquids; thus the result is cooked, non-alcoholic eggnog made in a jiffy!
Provided by Sam Nemati
Categories Drinks Recipes Eggnog Recipes
Time 4h12m
Yield 5
Number Of Ingredients 5
Steps:
- Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes.
- Pour milk and add nutmeg to the custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute.
- Chill for 4 hours before serving.
Nutrition Facts : Calories 293 calories, Carbohydrate 30.3 g, Cholesterol 164.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 4.2 g, Sodium 136.5 mg, Sugar 29.9 g
HOLIDAY EGGNOG MIX
Eggnog fans will be thrilled to receive this convenient mix. It lasts for up to 6 months, so creamy glassfuls can keep on coming throughout the winter season. -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 18 servings (6 cups eggnog mix).
Number Of Ingredients 6
Steps:
- In a food processor, combine the first four ingredients; cover and pulse until blended. Store in airtight containers in a cool, dry place for up to 6 months., To prepare eggnog: Place 1/3 cup mix in a glass. Stir in 3/4 cup milk until blended.
Nutrition Facts : Calories 267 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 17g protein.
EGGNOG BUNDT CAKE
This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you're not an eggnog lover (and especially if you are!), you'll adore this cake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 24 g, TransFat 0 g
HOLIDAY EGGNOG
Light up the night with a Holiday Eggnog. Instant vanilla pudding, fat-free milk and rum extract combine for a Holiday Eggnog that's great for all your festive gatherings.
Provided by My Food and Family
Categories Home
Time 5m
Yield 8 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. Add remaining milk, evaporated milk and extract; mix well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
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).
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