Today is National Eggnog Day and December is National Eggnog Month! Time to add some leftover eggnog to some recipes for a tea time menu plus maybe a unique twist on the beverage itself by adding some dark chocolate or coconut.
CHRISTMAS EGGNOG SCONES: Mix 2c flour, 1Tbs baking powder and 1/2tsp salt. Add 1/4c softened butter into mixture then use fingers to work until mixture resembles coarse meal. Add 1c chopped pecans and 1/2c red & green chopped candied cherries. Stir 1c eggnog into flour mixture with a fork. Use hands to form dough and then divide in half. Place each half on a greased baking sheet and pat into a 6” circle about 3/4” thick. Cut each into 6 triangles but do not separate. Bake at 350 degrees for 15 mins. Serve warm or at room temperature with a glaze of 1/2c confectioners’ sugar, 1tsp rum extract and 4-5tsp heavy whipping cream.
EGGNOG CHOCOLATE CHIP TEA BREAD: Combine 3c flour, 1 1/2tsp baking powder, 1/2 tsp nutmeg and 1/2tsp salt. Cream 1c butter and 1 3/4c sugar and then add 1tsp vanilla and 4 eggs, one at a time beating well after each. Add the flour mixture alternately with 1c eggnog and beat until smooth. Fold in 2/3c mini chocolate chips. Pour batter into 2 greased loaf pans. Bake for 55 – 60 minutes at 325 degrees or until a pick inserted in the middle comes out clean. Cool in pan for 10 minutes then remove bread from pans and cool completely.
Glaze: Combine 1c powdered sugar, 2-3Tbs eggnog and 1/8tsp nutmeg. Pour over cooled bread.
EGGNOG THUMBPRINTS: Mix 1c butter, 1/2c powdered sugar and 1tsp vanilla until fluffy then add 1/8tsp salt, 1/4tsp nutmeg, 1/4c chopped walnuts and 2 ¼ c flour. Refrigerate for a hour. Roll dough into balls then place on greased cookie sheet and press centers with your thumb to make an indentation and bake at 350 degrees for 10-12 mins. Cool and then fill.
Filling: Beat 1/4 cup butter in small bowl until softened. Gradually add 1c confectioners' sugar; beat until fluffy. Beat in 2tsp eggnog and 1/4tsp rum extract. Sprinkle with nutmeg after filling.
EGGNOG CHEESECAKE SWIRL BARS
Crust: Combine 1 1/2c flour, 1/4tsp salt, 1/2tsp nutmeg, 1/3c sugar, 1/2c chopped pecans and 1/2c softened butter until it forms a crumbly mixture. Press in the bottom of a greased baking dish and bake at 350 degrees for 10 minutes or until light golden brown. Cool.
Filling: Beat 16oz cream cheese, 1/2c sugar, 1Tbs flour and 1 1/2tsp rum extract until smooth then mix in 1/2c eggnog. Add 3 eggs, 1 at a time, beating just until blended. Divide batter in half; stir 1/2c melted white chocolate into 1 portion and spoon evenly over crust. Stir 1/2c melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl with a knife. Sprinkle the top with nutmeg. Bake at 350 degrees for 25-30 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before cutting into bars to serve.
EGGNOG COOKIES: Cream 1 1/4c sugar and 3/4c butter and then add 1/2c eggnog, 1tsp vanilla, and 2 egg yolks; beat until smooth. Combine 2 1/4c flour, 1tsp baking powder, 1tsp nutmeg and 1/2tsp cinnamon and then add to creamed mixture and beat until just combined. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with additional nutmeg and bake at 325 degrees for 20 minutes or until the bottoms turn light brown.
EGGNOG TRUFFLES: Place 10oz white baking chips in bowl. Bring 1/4c eggnog and 1/2tsp nutmeg to scalding point and add to baking chips and allow to sit 1-2 mins before stirring, then gently whisk with 1/2tsp rum extract until smooth. Pour into small bowl, cover and refrigerate several hours. Use melon baller to make truffles and coat with 1c melted semisweet chocolate chips. Cover and store in an airtight container in the refrigerator.
"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31