Need a recipe to use eggnog
12-20-2010, 12:29 PM
#6
Super Member
Join Date: Sep 2010
Location: MN
Posts: 2,411
My favorite is the Eggnog cheese cake.. but the regular cake recipe is good too.
EGG NOG CHEESECAKE
www.cooks.com
2 pkg. (5 1/2 oz. each) chocolate laced pirouette cookies
1/3 c. graham cracker crumbs
3 tbsp. melted butter
2 pkg. (8 oz.) softened Philadelphia cream cheese
2 c. cold prepared eggnog
2 c. cold milk
2 pkg. (4 serving size) Jello instant French vanilla pudding & pie filling
1 tbsp. rum
1/8 tsp. nutmeg
Reserve 1 cookie for garnish, if desired. Cut 1 inch off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for side of cake.
Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly into bottom of 9 inch springform pan.
Beat cream cheese at low speed of mixer until smooth. Gradually add 1 cup of eggnog, blending until very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill or freeze until firm, about 3 hours.
To remove, run hot metal spatula or knife around edges of pan before removing sides of pan. Before serving, press remaining cookies, cut sides down, into sides of cake. Garnish with canned whipped cream topping and reserved cookie. If desired, tie a festive ribbon around cake
or
EGG NOG CAKE
Content Cooks.com
1 pkg. yellow pudding cake mix
1 c. whipping cream
1/4 c. oil
1.4 c. rum
3 eggs
1/4 tsp. nutmeg
Grease and flour Bundt pan until moistened. Beat 2 minutes on high speed and bake at 350 degrees for 35-45 minutes.
GLAZE:
1/3 c. sugar
1/8 tsp. nutmeg
1/3 c. butter
2 tbsp. water
2 tsp. rum
In saucepan, heat all ingredients except rum until mixture boils and sugar is melted. Remove from heat and add rum.
EGG NOG CHEESECAKE
www.cooks.com
2 pkg. (5 1/2 oz. each) chocolate laced pirouette cookies
1/3 c. graham cracker crumbs
3 tbsp. melted butter
2 pkg. (8 oz.) softened Philadelphia cream cheese
2 c. cold prepared eggnog
2 c. cold milk
2 pkg. (4 serving size) Jello instant French vanilla pudding & pie filling
1 tbsp. rum
1/8 tsp. nutmeg
Reserve 1 cookie for garnish, if desired. Cut 1 inch off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for side of cake.
Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly into bottom of 9 inch springform pan.
Beat cream cheese at low speed of mixer until smooth. Gradually add 1 cup of eggnog, blending until very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill or freeze until firm, about 3 hours.
To remove, run hot metal spatula or knife around edges of pan before removing sides of pan. Before serving, press remaining cookies, cut sides down, into sides of cake. Garnish with canned whipped cream topping and reserved cookie. If desired, tie a festive ribbon around cake
or
EGG NOG CAKE
Content Cooks.com
1 pkg. yellow pudding cake mix
1 c. whipping cream
1/4 c. oil
1.4 c. rum
3 eggs
1/4 tsp. nutmeg
Grease and flour Bundt pan until moistened. Beat 2 minutes on high speed and bake at 350 degrees for 35-45 minutes.
GLAZE:
1/3 c. sugar
1/8 tsp. nutmeg
1/3 c. butter
2 tbsp. water
2 tsp. rum
In saucepan, heat all ingredients except rum until mixture boils and sugar is melted. Remove from heat and add rum.
12-20-2010, 04:24 PM
#8
Senior Member
Join Date: Aug 2010
Location: Newfoundland, Canada
Posts: 645
Here you go.......
EGGNOG TRIFLE
1 pint of whipping cream – whipped to stiff peaks. Set aside
1 large package of vanilla instant pudding
2 cups of eggnog
¾ cup of milk
1 tsp. almond flavouring (or vanilla)
Beat together well and set aside until almost set. Then fold in ¾ of the whipped cream. Reserve the rest of the cream for the top of the trifle.
For the layers……..
1 Sarah Lee pound cake
Jam – I use raspberry jam. Strawberry is good too.
Sherry (optional)
Fruit – I use canned crushed pineapple, canned peaches, sliced bananas, fresh raspberries, canned mandarin oranges, etc.. Choose the fruit that you like. Drain the fruit, reserving the juices, and mix the fruit together in a bowl.
Slice the Sarah Lee pound cake into thin slices so you get about 12 slices from the loaf.
Now layer in the serving bowl…….
1st Layer …….Place about 5 slices of the cake on the bottom of the serving bowl. Drizzle with either the reserved juices from the fruit or the sherry (or both if you like). Spread the cake slices with raspberry jam.
2nd Layer …. Fruit mixture
3rd Layer …. Eggnog mixture
Repeat the layers until the serving bowl is full or your ingredients are all gone, whichever comes first.
Top the trifle with the reserved whipped cream. Refrigerate for several hours or overnight for the flavours to blend. Yumm-o!
To make this sort of low-cal (if there is any such thing as a low-cal trifle ;) ) you can use canned fruit in juice, a lite Sarah Lee poundcake, fat free vanilla pudding, low-sugar jam, lite eggnog...... sorry but nothing can be done about the whipping cream, however!
EGGNOG TRIFLE
1 pint of whipping cream – whipped to stiff peaks. Set aside
1 large package of vanilla instant pudding
2 cups of eggnog
¾ cup of milk
1 tsp. almond flavouring (or vanilla)
Beat together well and set aside until almost set. Then fold in ¾ of the whipped cream. Reserve the rest of the cream for the top of the trifle.
For the layers……..
1 Sarah Lee pound cake
Jam – I use raspberry jam. Strawberry is good too.
Sherry (optional)
Fruit – I use canned crushed pineapple, canned peaches, sliced bananas, fresh raspberries, canned mandarin oranges, etc.. Choose the fruit that you like. Drain the fruit, reserving the juices, and mix the fruit together in a bowl.
Slice the Sarah Lee pound cake into thin slices so you get about 12 slices from the loaf.
Now layer in the serving bowl…….
1st Layer …….Place about 5 slices of the cake on the bottom of the serving bowl. Drizzle with either the reserved juices from the fruit or the sherry (or both if you like). Spread the cake slices with raspberry jam.
2nd Layer …. Fruit mixture
3rd Layer …. Eggnog mixture
Repeat the layers until the serving bowl is full or your ingredients are all gone, whichever comes first.
Top the trifle with the reserved whipped cream. Refrigerate for several hours or overnight for the flavours to blend. Yumm-o!
To make this sort of low-cal (if there is any such thing as a low-cal trifle ;) ) you can use canned fruit in juice, a lite Sarah Lee poundcake, fat free vanilla pudding, low-sugar jam, lite eggnog...... sorry but nothing can be done about the whipping cream, however!
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
2
09-30-2011 04:04 PM
craftybear
Recipes
2
02-21-2011 03:51 AM
