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Recipes for Leftover Eggnog

Carol — Mon, 10 Jan 2011 13:49:05 +0000

We’re all a bit overstuffed from the holidays, and are trying our hardest to use up leftovers. What do you do with leftover eggnog? Here are a few of my favorite things to do with the tasty treat.

Pancakes & French Toast: Substitute eggnog for the milk in your favorite pancake mix. Or dip your bread in a mixture of eggnog and eggs for French toast. It adds a sweet nutmeg-y flavor to your breakfast. You can reduce the amount of sugar to balance out the sweetness.

Eggnog Latte – Eggnog Coffee Recipe

Ingredients:
2 shots espresso OR 1/2 cup of strong coffee
2/3 cup eggnog
1/3 cup milk
sugar
*optional whipped cream and nutmeg
Variation: If you want to make this as an evening cocktail, add a shot of rum.

Directions: Pour espresso/concentrated coffee into a mug. Warm your eggnog and milk mixture in the microwave. (Approximately 2 minutes) Add steamed eggnog/milk mixture to the coffee. If you prefer your eggnog latte sweeter, add a little sugar. Top off with whipped cream and a pinch of nutmeg. Enjoy!

Eggnog Milkshake
1 cup eggnog
1/4 teaspoon vanilla
1 scoop vanilla ice cream
Nutmeg

Directions: In blender combine first 3 ingredients and mix until frothy. Sprinkle with nutmeg.

Eggnog Bread
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

Directions: Preheat oven to 350 degrees F. Grease bottom of loaf 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 for 45-50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool bread completely before slicing. This freezes beautifully.

Zucchini Bread

Geri — Sun, 19 Dec 2010 13:59:58 +0000

This is one of my favorite family recipes. I usually make several loaves during the Christmas holidays to give to friends and neighbors. When my husband and I were first married, he informed me that he didn’t like zucchini. But, he loved this recipe for years until he found out there was zucchini in it (many years later). Oops! So the old saying is true, “what they don’t know won’t hurt them”.

Zucchini Bread

3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
¼ tsp. nutmeg
Pinch of salt
1 ¾ cups sugar
1 cup canola oil
3 eggs
2 cups grated zucchini
2 tsp. vanilla
1 cup chopped walnuts

Combine the wet ingredients with the dry ingredients. Fill a loaf pan at least three fourth of the way full and bake in a 350 degree oven for approximately 50-60 minutes or until a knife comes clean when inserted into the bread. It’s yummy with a little melted butter over the top. Enjoy!

Frosted Spice Cookies

Geri — Wed, 15 Dec 2010 13:04:16 +0000

These cookies have all the ingredients you love about the holidays…cinnamon, ginger, nuts and cranberries. You and your family are going to love these cookies. They a perfect for a cookie swap.

Frosted Spice Cookies

6 cups of all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
Pinch of salt
1 cup soft butter
1 cup sugar
1 cup dark molasses
1 egg
1 cup buttermilk
1 cup chopped walnuts
1 cup raisins or cranberries

Cream together the butter with the sugar, molasses, milk and egg. Combine all the dry ingredients together. Mix the wet with the dry ingredients. Stir in the walnuts and raisins. Allow to chill in the refrigerator for 1 hour. Roll out the dough to ¼ inch thickness. Cut out rounds or designs. Bake in a 350 degree oven for 10-12 minutes.

Frost the cookies with your favorite frosting. I love to use a cream cheese frosting. Then decorate!

Candy Covered Walnuts

Carol — Sat, 11 Dec 2010 13:27:59 +0000

These candy covered walnuts would make a great gift around the holidays. Fill a beautiful tin with these walnuts and give to co-workers, neighbors and friends. They would also be a thoughtful hostess gift or just make sure you have a bowl full at your party or holiday dinner.

Candy Covered Walnuts

3 cups walnut halves
1 cup packed brown sugar
½ cup granulated sugar
½ cup sour cream
1 tsp. vanilla
Pinch of salt

Combine the sugars together with the sour cream. Cook over a medium heat until it boils. Continue boiling until it reaches 240 degrees or forms a soft ball when dropped into cold water. Stir in the salt and vanilla. Pour the mixture over the walnuts in a large greased mixing bowl. Once the walnuts are well coated, spread them out onto wax paper to let cool.

You can use this recipe to coat other types of nuts such as pecans or peanuts. Try adding more than one.

Make Your Own Homemade Bread Machine Mixes

Carol — Mon, 08 Nov 2010 12:53:13 +0000

I like to use my favorite recipe and prepare a dozen or so at a time.

Prepare 12 quart-sized Ziploc bags (I like freezer bags to use over and over) and label them with a permanent marker “add 1-1/2 cups warmed buttermilk and 2 Tbsp. butter.” Use the measurements for the wet ingredients from your favorite bread machine recipe. You may need to adjust the liquid for your bread machine.

Open all the bags (cuff them tops to keep them open). Using your favorite recipe, pour in the dry ingredients beginning with the smaller measurements. The yeast is not affected in any way. Press out as much air as possible, seal, and flatten the bags. I like to place mine in a large Tupperware container for storage at room temperature or in the freezer.

Here’s a great recipe for Rosemary Bread to get you started.

Rosemary Bread

Ingredients

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.