Every year I buy a bottle of Egg Nog, and every year I glance at it as it sits in the back of the fridge and waits for someone to enjoy it. Poor old Egg Nog. I just can’t bring myself to drink you. This is why:
a drink made from a mixture of beaten eggs, cream, and flavorings, often with alcohol.
Hmmm, no thanks.
Now although I don’t like it, I still buy it every Christmas. I have no idea why I do this, and I never know what to do with the stuff. My husband might drink it once in awhile, but more often than not it goes bad before he gets to it.
I’ve decided in the new year that my motto will be ‘Finish What you Start,” so I thought why not get an early start by finishing my Egg Nog?
Here are 3 egg nog recipe that will use up that egg nog you have and make everyone, including you, happy this Holiday season:
EggNog Sugar Cookies
These are like sugar cookies, but with an egg nog/nutmeg twist.
6. Working with one ball of dough at a time, roll dough out on a floured working surface until it is about 1/4 inch thick. Sprinkle flour on a 3 inch angel cookie cutter, then cut as many angels as you can. Bake for 8 minutes or until the edges are light brown.
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup eggnog
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1-1/2 cups eggnog
- 1 cup butter, softened
- 1-1/2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- Red and green gel food coloring, optional
- In a large bowl, cream butter and sugar until light and fluffy. Add
- eggs, one at a time, beating well after each addition. Add extracts.
- Combine the flour, baking powder and salt; gradually add to creamed
- mixture alternately with eggnog, beating well after each addition.
- Pour into two 9-in. round baking pans coated with cooking spray.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near
- the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
- For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir for 2 minutes or until thickened.
- Cool to room temperature.
- In a large bowl, cream butter and sugar until light and fluffy.
- Gradually beat in eggnog mixture and vanilla until smooth.
- Remove 1/4 cup frosting for decorating if desired; tint 3 tablespoons green and 1 tablespoon red. Spread plain frosting between layers and over top and sides of cake. Use green and red frosting to pipe leaves and berries on cake. Store in the refrigerator. Yield: 12 servings.
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese,
|1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 tablespoons rum
1 pinch ground nutmeg
|1.||Preheat oven to 325 degrees F (165 degrees C).|
|2.||In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.|
|3.||Bake in preheated oven for 10 minutes. Place on a wire rack to cool.|
|4.||Preheat oven to 425 degrees F (220 degrees C).|
|5.||In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.|
|6.||Bake in preheated oven for 10 minutes.|
|7.||Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
There you have it. If you make a one of two of these recipes you’ll find you use up that bottle of egg nog, and you’ll be prepared next year for when you buy another jug of it.