Got Leftover Eggnog??

12 years ago

DH always wanted eggnog at the Holidays, and invariably he only had one or two glasses and the rest got thrown out. I got to thinking about it and decided to try it out in bread pudding. Turns out pretty good, it's also good for french toast.

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Comments (8)

ci_lantro
12 years ago
Works for pumpkin pie, too.
grainlady_ks
12 years ago
Add to the list quick breads and oatmeal.
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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
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How do you like your eggnog?
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In a cut crystal glass in front of a roaring fire. Actually, I just like only one brand, from a local dairy. I treat myself to a half cup for dessert sometimes. Last year I bought a quart, drank a small amount and the next few days later went to have some more and it was gone. DH had drank it. So I bought another quart-same story (this time I didn't even get any). He then tried to replace it for me-but bought several different kinds, including one that was made by a flavored creamer company. Carmel eggnog, lite eggnog-I finally bought a half gallon and got one glass but he finished it off, again. Then it was over-no more egg nog until two weeks ago when I spotted the elusive brand. DH has promised not to drink any-and so far so good. PS, I'm also a Talenti fan. The Sea Salt Carmel is probably the closest thing to a mouth, well, extreme pleasure, that I have ever come across.
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anoriginal
12 years ago
Thinking pancakes or waffles.
grandmamary_ga
12 years ago
I have had the same problem. I love only one or two glasses. We try to buy the smallest size available. I never thought of using it for pancakes or waffles. Thanks for the ideas.
Mary
janet_ks
12 years ago
I'm not a big custard fan, but I can't be left alone in a room with this stuff...

Baked Eggnog Custard

8 eggs
1/2 cup sugar
1/2 tsp salt
6 cups eggnog
2 tsp vanilla

Preheat oven to 350 degrees.

Beat eggs, sugar and salt well. Add eggnog and vanilla. Pour into a 2 1/2 qt bowl or oblong casserole dish. Set in pan and fill pan with 1 inch of hot water (water bath).

Bake 90 minutes (note oblong pan bake time only about 45 minutes). Lay a piece of foil over the bowl after 1 hour to keep from browning too much.

Cool and place in refrigerator.
kimka
12 years ago
I used to have a recipe for eggnog cookies that had a thin frosting that were a big hit and a good way to use up some left over eggnog. But of course I've misplaced the recipe.

Anyone have a good eggnog cookie recipe to share?
ruthanna_gw
12 years ago
I've substituted eggnog for half of the milk when making from scratch butterscotch pudding but that would probably work with any pudding.
caliloo
12 years ago
I make eggnog snickerdoodles, but alas, there is no egg nog in them! I did find this recipe, does it sound familiar?

Soft Frosted Egg Nog Cookies

Yield: about 3 dozen cookies

Ingredients
Ã¢ÂÂ¢2 1/4 cups all-purpose flour
Ã¢ÂÂ¢1 teaspoon baking powder
Ã¢ÂÂ¢2 teaspoons ground nutmeg
Ã¢ÂÂ¢1 teaspoon ground cinnamon
Ã¢ÂÂ¢1/2 cup white sugar
Ã¢ÂÂ¢3/4 cup brown sugar
Ã¢ÂÂ¢3/4 cup (1 1/2 sticks) unsalted butter, softened
Ã¢ÂÂ¢2 egg yolks
Ã¢ÂÂ¢1/2 cup eggnog
Ã¢ÂÂ¢1 teaspoon vanilla extract
Ã¢ÂÂ¢
Ã¢ÂÂ¢

For the Frosting:
Ã¢ÂÂ¢1 stick unsalted butter, softened
Ã¢ÂÂ¢3 cups powdered sugar (plus more if needed)
Ã¢ÂÂ¢1/4 cup eggnog (plus more if needed)
Ã¢ÂÂ¢1/2 teaspoon nutmeg
Ã¢ÂÂ¢1/4 teaspoon ground cinnamon
Ã¢ÂÂ¢1/4 teaspoon rum extract (optional)
Ã¢ÂÂ¢
Ã¢ÂÂ¢

Instructions
1.Preheat oven to 350F. Line a cookie sheet with parchment or a silpat and set aside.
2.In a medium-sized bowl, combine the flour, baking powder and spices- set aside.
3.Cream together the butter and sugars until light and fluffy. Add the egg yolks, eggnog and vanilla and beat until smooth and creamy.
4.Gradually add in the dry ingredients until well-combined (don't over-mix.)
5.Use a cookie scoop or tablespoon to portion off 1 1/2 inch sized dollops of dough and roll into a ball shape before placing on the cookie sheet 2 inches apart.
6.Bake for 12-14 minutes, or until the edges seem set and just slightly golden. Cool completely before frosting.

For Frosting,
7.Cream the butter until light and fluffy. Add in the 3 cups of powdered sugar gradually, until mixture is dry and crumbly. Add the egg nog, spices and extract if using. If you want a very stiff frosting that will dry hard, add more powdered sugar if needed. If you want a smoother frosting add a little more egg nog until you reach your desired consistency.

Notes

Recipe adapted from: All Recipes

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Got Leftover Eggnog??

Comments (8)

ci_lantro

grainlady_ks

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anoriginal

grandmamary_ga

janet_ks

kimka

ruthanna_gw

caliloo

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