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Gary Solomon Posted December 03, 2004 02:20 PM
Here are a few:
EGG NOG BUNDT CAKE.
*******************
1 pkg. yellow cake mix, pudding in mix
oil
eggs
1 tsp. nutmeg
eggnog (substitute for water)
Bake cake according to directions only substituting eggnog for water and add the nutmeg. Top with glaze.
EGG NOG GLAZE
2 cups conf. sugar
2 tbl. butter
1 tsp. vanilla
3 TBL. eggnog
Combine and drizzle over cake.
EGGNOG CAKE.
************
2 cups flour
1 1/2 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp ginger
1/2 cup shortening
1 cup milk
1 tsp rum flavoring
3 eggs
Heat oven 350 degrees.
Grease and flour 2 round layer pans, 8 inches. Combine all ingredients into a large mixer bowl.
Blend on low speed until all is mixed well.
Pour batter into pans and bake for 35-40 minutes.
Cool and top with cool whip and garnish with nutmeg.
EGGNOG COOKIES.
***************
2-1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1-1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup egg nog
1 tsp pure vanilla extract
2 large egg yolks
1 tbsp ground nutmeg
Combine flour, baking powder, cinnamon and nutmeg.
Mix well with wire whisk and set aside. Cream sugar and butter until it forms a grainy paste. Add egg nog, vanilla and egg yolks and beat at medium speed until smooth.
Add flour mixture and beat at low speed just until combined (do not overmix). Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 20-25 minutes or until bottoms turn light brown in a 325 degree preheated oven.
EGG NOG CHEESECAKE.
*******************
2 (8-ounce) packages cream cheese
16 ounces cottage cheese
1¼ cup granulated sugar
4 large eggs
½ cup Egg Nog
1 teaspoon nutmeg
3 tablespoons cornstarch
1 tablespoon lemon juice
1 pint sour cream
Preheat oven to 325° F. Cut cream cheese into thirds and bring to room temperature. Lightly butter a 9-inch springform pan and generously dust with granulated sugar and nutmeg. Note: Process in two batches and then combine.
In a food processor, place 1 package of cream cheese and half of the cottage cheese, 2 eggs, ¼ cup egg nog, ½ teaspoon nutmeg, 1½ tablespoons cornstarch, ½ tablespoon lemon juice, and 1 cup sour cream. Process until thoroughly blended. Remove and put in a large mixing bowl. Repeat procedure.
Combine the two batches of filling and pour into the prepared pan. Bake for 1 hour and 10 minutes, or until cake is firm. Turn off oven, leaving the cake in for 2 hours with the oven door closed. Remove from oven and allow to cool on a rack. Once cooled, cover and refrigerate at least 6 hours before serving. Serves 10-12.
Gary Solomon
Here are a few:
EGG NOG BUNDT CAKE.
*******************
1 pkg. yellow cake mix, pudding in mix
oil
eggs
1 tsp. nutmeg
eggnog (substitute for water)
Bake cake according to directions only substituting eggnog for water and add the nutmeg. Top with glaze.
EGG NOG GLAZE
2 cups conf. sugar
2 tbl. butter
1 tsp. vanilla
3 TBL. eggnog
Combine and drizzle over cake.
EGGNOG CAKE.
************
2 cups flour
1 1/2 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp ginger
1/2 cup shortening
1 cup milk
1 tsp rum flavoring
3 eggs
Heat oven 350 degrees.
Grease and flour 2 round layer pans, 8 inches. Combine all ingredients into a large mixer bowl.
Blend on low speed until all is mixed well.
Pour batter into pans and bake for 35-40 minutes.
Cool and top with cool whip and garnish with nutmeg.
EGGNOG COOKIES.
***************
2-1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1-1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup egg nog
1 tsp pure vanilla extract
2 large egg yolks
1 tbsp ground nutmeg
Combine flour, baking powder, cinnamon and nutmeg.
Mix well with wire whisk and set aside. Cream sugar and butter until it forms a grainy paste. Add egg nog, vanilla and egg yolks and beat at medium speed until smooth.
Add flour mixture and beat at low speed just until combined (do not overmix). Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 20-25 minutes or until bottoms turn light brown in a 325 degree preheated oven.
EGG NOG CHEESECAKE.
*******************
2 (8-ounce) packages cream cheese
16 ounces cottage cheese
1¼ cup granulated sugar
4 large eggs
½ cup Egg Nog
1 teaspoon nutmeg
3 tablespoons cornstarch
1 tablespoon lemon juice
1 pint sour cream
Preheat oven to 325° F. Cut cream cheese into thirds and bring to room temperature. Lightly butter a 9-inch springform pan and generously dust with granulated sugar and nutmeg. Note: Process in two batches and then combine.
In a food processor, place 1 package of cream cheese and half of the cottage cheese, 2 eggs, ¼ cup egg nog, ½ teaspoon nutmeg, 1½ tablespoons cornstarch, ½ tablespoon lemon juice, and 1 cup sour cream. Process until thoroughly blended. Remove and put in a large mixing bowl. Repeat procedure.
Combine the two batches of filling and pour into the prepared pan. Bake for 1 hour and 10 minutes, or until cake is firm. Turn off oven, leaving the cake in for 2 hours with the oven door closed. Remove from oven and allow to cool on a rack. Once cooled, cover and refrigerate at least 6 hours before serving. Serves 10-12.
Gary Solomon