Ingredients:
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 cup flour
2 tsp baking powder
To Prepare:
Preheat oven to 350 degrees.
Grease bottom of bread 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 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing.
Yield: 1 Loaf
Egg-Nog
Ingredients:
6 Egg
1/4 cup Sugar
1/4 tsp Salt (optional)
1 qt Milk, divided
1 tsp Vanilla
In large saucepan, beat together eggs,
sugar and salt, if desired.
Stir in 2 cups of the milk.
Cook over low heat, stirring constantly,
until mixture is thick enough to
coat a metal spoon and
reaches 160 degrees F.
Remove from heat.
Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled,
several hours or overnight.
Just before serving, pour into bowl or pitcher.
Garnish or add stir-ins, if desired.
Choose 1 or several of:
Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur,
fruit juice or nectar, ground nutmeg,
maraschino cherries, orange slices,
peppermint sticks or candy canes,
plain brandy, rum or whiskey,
sherbet or ice-cream,
whipping cream, whipped.
Serve immediately.
1 c. butter
1 c. Crisco shortening
3 c. all-purpose flour
1 c. commercial dairy eggnog
1 c. flaked coconut
3 c. sugar
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract
Preheat oven to 325 degrees.
Cream butter and shortening.
Gradually add sugar, beating well.
Add eggs one at a time,
beating well after each addition.
Using a spoon, add flour to creamed
mixture, alternately with
eggnog, beginning and ending with flour.
Stir in coconut and flavorings.
Blend well.
Pour batter into well-greased and
floured 10-inch tube pan.
Bake at 325 degrees for 1 1/2 hours.
Cool 10 minutes in pan
(on wire rack) before removing.
by Joseph Laferriere
December 12, 2000
BASIC FAMILY CHRISTMAS EGGNOG
1 egg, separated
1 cup milk
1 Tbls powdered sugar
Dash nutmeg
Add salt to egg-white and beat to a stiff froth.
Add sugar and the beaten yolk of the egg.
Pour into glass.Add nutmeg.Add milk to fill the glass.
SPIKED EGGNOG
1 egg
1 cup milk
3 oz whiskey
1/2 oz rum
Beat egg and add milk to it. Stir in liquor.
APPLE CIDER EGGNOG
8 egg
1 quart milk
8 oz sweet apple cider
Beat egg and add milk to it. Stir in cider
EGGNOG WITH FRUIT JUICE
1 egg, separated
1 cup milk
1 Tbls powdered sugar
2 Tbls fruit juice
pinch salt
Add salt to egg-white and beat to a stiff froth.
Add sugar, fruit juice, and the
beaten yolk of the egg. Pour into glass.
Add milk to fill the glass.
CHOCOLATE EGGNOG
1 egg white
1 tsp sugar
1 tsp powdered cocoa
pinch salt
3/4 cup cold milk
Beat egg white until stiff.
Add salt, sugar and cocoa while beating constantly.
Add cold milk to half the mixture,
still beating constantly.
Pour into a glass and pile the
remaining egg mixture on top.
AMBASSADOR'S EGGNOG
1 egg
1 cup milk
2 oz cognac
1 oz rum
1 oz creme de cacao
Beat egg and add milk to it. Stir in liquor.
BALTIMORE EGGNOG
1 egg
1 cup milk
1 oz brandy
1 oz rum
1 oz madeira wine
Beat egg and add milk to it. Stir in liquor.
BRANDY EGGNOG
1 egg
1 cup milk
3 oz brandy
Beat egg and add milk to it. Stir in liquor.
APRICOT EGGNOG
1 egg
1 cup milk
3 oz apricot-flavored brandy
1 oz triple sec
Beat egg and add milk to it. Stir in liquor.
NASHVILLE EGGNOG
1 egg
1 cup milk
2 oz bourbon
1 oz brandy
1 oz Jamaica rum
Beat egg and add milk to it. Stir in liquor.
PORT WINE EGGNOG
1 egg
1 cup milk
4 oz port wine
Beat egg and add milk to it. Stir in wine.
Originally Eggnog was made with raw eggs.
Now because of the threat of food borne illnesses
dishes like Eggnog and real Caesar Salad
are sadly a thing of the past.
In this recipe tradition brings us a faux eggnog
that's a safe and reasonable subsitute of its sometimes toxic cousin. A generous shot of Rum
may be added just before serving,
should you need that extra burst of holiday cheer.
Ingredients
8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg
In a large bowl, mix the pudding with 1 cup of the milk.
When pudding is formed,
add in the remaining ingredients and mix very well.
Chill until ready to serve.
Serve in a large punch bowl
garnished with a sprinkle of cinnamon or nutmeg.
