I bought a 1/2 gallon of eggnog New Year's Eve and we didn't drink that much of it. Does anyone have any recipes using eggnog as an ingredient?
By Maryeileen from Brooklyn, OH
You can add whipped eggs to quite a bit of it and made lots of French toast, which I then froze 4 slices to the bag for later consumption. It can be warmed with a double trip through a toaster or on medium heat in a microwave oven.Use eggnog in place of milk in other recipes, good luck.
Eggnog would be great to use in a bread pudding. You would need to reduce the sugar in the recipe as the eggnog is very sweet. Use the 'nog in place of milk when making pancakes or even in a cake mix. I have even used it in coffee or tea as a creamer.
You can make a pie like pumpkin or banana cream and substitute the milk for egg nog or make pancakes and substitute the milk for that too
Shirley golden7673 AT yahoo.com
You can freeze it to use later, too. I always buy extra during the holidays for eating like ice cream in the summer, right out of the freezer. Yummy.
Susan in Omaha
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg
Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1" apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula.
2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup melted butter
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees
Grease bottom of a 9x5 inch loaf pan, or three 3 x 5 inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
Sift together the flour, baking powder, salt and nutmeg.
Add to eggnog mixture and stir just enough to moisten, pour into prepared pan.
Bake bread in large pan for 40 to 60 minutes,
or until a tester inserted in the center comes out clean.
Breads baked in the smaller pans require 35 to 40 minutes.
Cool for 10 minutes, remove from pan. Allow to completely cool before slicing or
wrap tightly and store in refrigerator.
Option: Sprinkle with nutmeg or lightly sprinkle cinnamon sugar on top.
2 1/2 cups eggnog
1/2 cup sugar
2 9 Inch prepared pie crusts
Preheat oven to 425. Prick piecrusts with a fork and prebake for about 5 to 7 minutes or until light golden brown. Remove from oven. Reduce oven heat to 350. Combine eggnog, sugar, and eggs and mix well. Pour into pie shells. Sprinkle a little nutmeg on top. Bake pies for 30 to 40 minutes or until almost set. Cover edges of pie about halfway through if the crust is getting too brown. Cool for 2 hours and keep in the refrigerator. BD
I went to Cooks.com. In search line I put 'eggnog used in other recipes'. Site came up with 393 recipes, some were drinks, but there was bread, cake, etc. Enjoy!
I replace milk or water in my pancake batter with egg nog. Add some rum soaked raisins and voila... special seasonal breakfast!
I used it in baking bread pudding
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