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What can you make with eggnog?

18 years ago

DH bought 2 half gallons of Land of Lakes eggnog at Costco. I like about one or two glasses during the holiday season then I am eggnoged out. So what do I do with the rest before it goes bad?

In the past I have made eggnog pancakes (substituted the milk), muffins, custard (very good), pumpkin eggnog bread.

Any other suggestions?

Clare

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Comments (11)

BeverlyAL
18 years ago
I'm sure it would be good poured over bread to make bread pudding.
triciae
18 years ago
Makes good ice cream also.

/tricia
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Worst smell ever! Eggnog spilled on car carpet.
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Gee I don't why there's the A's there, they weren't there when I previewed, try one more time: Moist, dense, and rich, this nutmeg-scented teacake is topped w/a glaze of sticky toffee mixed w/toasted pecans. A hint of rum adds an elegant touch to this cake, which can be made ahead, frozen, then thawed when you need it. Eggnog-Toffee Teacake 1 Â½ c. unsalted butter, soften 2 c. sugar Â½ teas. Freshly grated nutmeg 1/8 teas. Eggnog flavor, optional (I didnÂt use) 1 Tbls. Rum, optional 1 teas. Salt 5 large eggs 3 Â¾ cups AP flour 2 teas. Baking powder 1 Â½ cups eggnog or half and half Topping: 1/3 cup unsalted butter 1/3 cup brown sugar 1/3 cup light corn syrup Pinch of salt 1 tbls. Rum Â½ cup toasted chopped nuts (pecans, almonds, or walnuts) Preheat oven to 350 degrees. 12 cup tube or Bundt pan, two 8 Â½"x4 Â½" loaf pans; or 6 small loaf pans (3 Â½" x 7") To make cake: beat the butter, sugar, nutmeg, rum, & salt until thoroughly combined. Add the eggs one at a time, beating well after each addition. Whisk the flour & baking powder together, and add to the batter alternately with the eggnog or half and half, beating well after each addition. Pour the batter in the pan(s). Bake 30 to 35 minutes (for the small loaf pans), or 60 to 65 minutes for the large loaves or tube pan, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment, to catch any drips. To make the topping: Melt the butter, then add the brown sugar, corn syrup, & salt, stirring until the sugar dissolves. Bring the mixture to a boil & continue to boil for 3 minutes, until it reaches 240 degrees (soft ball stage) on a candy or instant read thermometer. Add the flavor & nuts, & pour the toffee over the cake. Cool completely before serving.
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readinglady
18 years ago
I just made a double batch of Eggnog-Toffee Teacake. 8 mini-loaves and an 8" cake and I still have eggnog left!

{{!gwi}}.

{{!gwi}}.

Carol

Here is a link that might be useful: King Arthur Flour Eggnog Recipes
lindac
18 years ago
French toast!
hiltonc
18 years ago
These sound interesting and received good reviews.
Mrs. Fields Eggnog Cookies

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp (Mrs. Fields calls for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer. 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.

Drop by rounded teaspoons onto ungreased baking sheets, 1â³ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula.

Eggnog Icing
3 C. confectionersÂ sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)

In small mixer bowl, beat confectionersÂ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.

Here is a link that might be useful: Eggnog Cookies
pat_t
18 years ago
This one is excellent!

EGGNOG BREAD

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2-1/4 cups all-purpose flour
2 tsp. baking powder
Preheat oven to 350Â° F. Grease bottom of loaf pan. Beat eggs, add sugar, eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool bread completely before slicing.

**This freezes beautifully.

Posted by elinorw at MimiÂs Cyber-Kitchen 11/13/01.
sands99
18 years ago
My husbands answer [as he strolled by with the elder of my two sons and read over my shoulder]:

"A sister"

uh oh
caflowerluver
Original Author
18 years ago
Thanks everyone for the suggestions and the recipes.

sands99 - Te He He!
Gina_W
18 years ago
Eggnog flan. I was reading a wonderful Tex/Mex cookbook Lorijean gave me in a swap and it had all kinds of recipes for using egg yolks. Seems they originated in Spain - in Sherry-making all the egg whites get used to clarify the Sherry or something like that, so the monks and nuns made recipes to use the yolks.
msafirstein
18 years ago
I've not made this but it sure sounded good to me.

Stacey's "I don't have any evaporated milk!" Pumpkin Pie

Recipe courtesy Stacey Russell

1 pre-made pie crust
1 small can pumpkin puree
1 1/2 cups egg nog, storebought or homemade
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.

Add salt, vanilla, and cinnamon until just incorporated

Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.

Note: Because of the egg content in this recipe this pie will set up faster and firmer than traditional pumpkin pies.

Michelle
caflowerluver
Original Author
18 years ago
Thanks again everyone. That pumpkin pie sounds good.
Clare

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