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Leftover Eggnog - need recipes pls...

15 years ago

I have a 3/4 gallon of commercial eggnog. Has anyone a recipe that will use it up? I was thinking of baked goods other than bread pudding or french toast... Has anyone used it straight in an ice cream maker? Or how about a cake recipe? Any suggestions will be appreciated...thanks! -maria

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Comments (17)

ci_lantro
15 years ago
I've used it in pumkin pies & custard pies. Have to adjust the am't of sugar in the recipe.

Ice cream sounds very good but I haven't tried it that way.

Another thought--I think I would try making it into a cooked cream (thicken w/ cornstarch, etc.) for a filling for a cake or something...
ruthanna_gw
15 years ago
I've used leftover eggnog instead of milk when making "from scratch" tapioca pudding. A little dusting of nutmeg on the top enhances the eggnog flavor.
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paprikash
15 years ago
Captain Morgan rum and eggnog is really really good!
lindac
15 years ago
And it freezes really well....
compumom
15 years ago
Somewhere I have a a receipe for an eggnog bundt cake with rum. It's easy and so yummy!

Here is a link that might be useful: I think it's something like this one...
Bizzo
15 years ago
Linda, you saved my eggnog! Eggnog Freezes!!! yay!

DH loves it with amaretto (family favorite, I guess).

timely thread, Maria. ty!
lindac
15 years ago
I have some in the freezer....I am pretending I don't remember it's there.....
JoanM
15 years ago
I made this eggnog cake recipe last month. I didn't have cake flour and it didn't seem to affect the texture. I had a minor user error. I had been dealing with bread and forgot I was dealing with a hot pound cake. When I turned it out of the loaf pan I wound up breaking it upside down. What a mess!! Then we just started eating chunks of it warm and all was good :->

It was tasty even though mine looked nothing like the picture.

Here is a link that might be useful: Golden Eggnog Loaf
cookingrvc
15 years ago
I just made French toast this morning with leftover eggnog. I used a couple of cups of it and added 3 eggs, some cinnamon, some nutmeg, and some vanilla. With a little bacon, DH was a very appreciative recipient.

Sue
carol_in_california
15 years ago
Eggnog Cookies....

Ingredients

* 1 1/4 cups white sugar
* 3/4 cup butter, softened
* 1/2 cup eggnog
* 1 teaspoon vanilla extract
* 2 egg yolks
* 1 teaspoon ground nutmeg
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Combine flour, baking powder, cinnamon and nutmeg.
3. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
4. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
I chilled the dough overnight.
flwrs_n_co
15 years ago
Joanm, could you please repost the link to your recipe, please? I can't get it to work and I, too, have eggnog to use up. Thank you.
trixietx
15 years ago
I saw a recipe somewhere or sometime that used eggnog in bread pudding. I haven't tried it but it sounds good!
susytwo
15 years ago
I've been substituting eggnog for some of the milk in our pancakes. And just this morning I put some in my coffee. Now *that* was good!
JoanM
15 years ago
Sorry about the link. I was trying to cheat since I was onthe laptop that didn't have the recipe saved.

Golden eggnog loaf
From the Sun Sentinel

Golden eggnog loaf is similar to pound cake and is delicious served on its own or topped with ice cream. (Larry Crowe, AP / December 16, 2010)

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
3/4 cup eggnog
2 teaspoons vanilla extract
3/4 cup unsalted butter, room temperature
1 cup sugar
2 large eggs

Heat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with baking spray or cooking spray and flour.

In a medium bowl, combine the flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk until blended and set aside.

In a measuring cup, stir together the eggnog and vanilla. Set aside.

In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in half the flour mixture followed by half of the eggnog mixture. Beat in the remaining flour, follow by the remaining eggnog.

Transfer the batter to the prepared pan. Bake for 45 to 55 minutes, or until the top is browned and a skewer inserted at the center comes out clean. Remove the cake from the pan and let cool on a wire rack.

Serves 12.

Per serving: 268 calories, 45% calories from fat, 14 g fat, 8 g saturated fat, 76 mg cholesterol, 34 g carbohydrates, 4 g protein, 101 mg sodium, 0 g fiber
lowspark
15 years ago
It might be too late but I just ran across this recipe for egg nog waffles in a Bobby Flay throw down cookbook. Here's the link to the video, although I don't see that they posted the recipe. My son lives in NY and loves chicken & waffles so I told him to go to the restaurant which is pretty close to where he is and lmk if they are good. The idea of making waffles with egg nog sounds pretty rich!

Here is a link that might be useful: Bobby Flay video
cookingrvc
15 years ago
Forgot about this. Did this for Christmas morning while we prepped dinner. Didn't use the raisins or pecans. Very good.

Enjoy,
Sue

Easiest Eggnog Bread Pudding
serves 6-8
8 Tbsp butter (1 stick), melted
8 c cubed, day old bread (I like using a French loaf)
4 c eggnog (homemade or store bought; with or without alcohol)
3 eggs
1 tsp freshly ground nutmeg
1/3 c sugar*, plus extra for sprinkling on top
1 tsp vanilla
1/2 c pecans, optional
1/2 c golden raisins, optional
cinnamon
1. Preheat oven to 375. Pour melted butter over day old bread in a large mixing bowl. Stir to combine until the bread soaks up all of the butter.
2. Whisk together eggnog, eggs, nutmeg, sugar and vanilla. Pour mixture over buttered bread. Stir in pecans and raisins. Allow to sit for about 30 minutes.
3. In the meantime, butter an 11Ã¯Â¿Â½7 baking pan. Pour in bread mixture. Sprinkle the top with sugar and cinnamon, and bake for about 40 minutes. Keep in mind that baking time is variable depending on the size of your baking pan. The pudding is done with the top is golden brown and a toothpick inserted into the center comes out clean. Serve warm, topped with whipped cream and freshly grated nutmeg.
*Note: Store bought and many homemade eggnogs are quite sweet. But, if using a eggnog that isnÃ¯Â¿Â½t sweet, you may want to increase the sugar by half as much.

Here is a link that might be useful: Recipe
Lars
15 years ago
I am upset that eggnog is no longer on the shelves. If I had known I could freeze it, I would have bought more. In addition to spiced rum, I add Frangelico to it, but I also like Amaretto if I run out of Frangelico. I've only looked for it at TJ's this week, and so I might have to visit a different store. Freezing it sounds like the best idea, although I've used in French toast and pancakes before.

Lars

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