Eggnog Quick Bread

This is the last of the eggnog recipes unless I came across something new to try in the next week.

This bread is not too sweet, so it works well as a breakfast treat or with a cup of coffee.

EGGNOG QUICK BREAD

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (a little more if you like)
2 eggs
1 cup sugar
1 cup eggnog
1/2 cup butter, melted
2 teaspoons rum flavored extract
1 teaspoon vanilla extract

Grease bottom only of a 9 x 5 inch loaf pan. Set aside. Stir together flour, baking powder, salt and nutmeg. Set aside. Beat eggs in a large bowl. Stir in sugar, eggnog, butter, rum extract and vanilla. Mix dry ingredients into wet mixture. Pour batter into prepared pan. Sprinkle some extra nutmeg on top.

Bake at 350 degrees for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes and then remove bread from pan. Cool completely. Wrap tightly and store in the refrigerator. Serve slices toasted. (3/4 inch slices hold up well in a regular toaster.)

Let's recap my other eggnog recipes - the link will take you there...

Eggnog Coffee Cake

Eggnog Cookies

Eggnog Truffles

Eggnog Truffles

Third in a series of eggnog recipes...

I first tried this recipe from one of my Christmas with Southern Living books last year. It's another delicious way to enjoy eggnog, my favorite holiday indulgence.

They don't come out as pretty as I would like, but the taste makes up for it!




EGGNOG TRUFFLES

8 (1 ounce) squares premium white chocolate (Baker’s)
1/2 cup powdered sugar
1/4 cup butter, softened to room temperature
1/4 cup refrigerated eggnog
2 tablespoons dark rum (like Myer's)
1/2 teaspoon ground nutmeg
2 cups finely chopped pecans, toasted
16 ounces vanilla flavored candy coating

Melt white chocolate according to package directions. Add powdered sugar, butter and eggnog; stir gently until mixture is smooth. Add rum and nutmeg, stirring just until blended. Cover and freeze at least 2 hours. Shape mixture into 1 inch balls (a small cookie scoop helps). Roll in pecans and roll in hands to press pecans into eggnog mixture. Place on a wax paper lined pan; cover and freeze until firm.

Melt candy coating according to package directions. Remove truffles from freezer; reshape into balls, if necessary. Quickly dip each truffle into melted candy coating. Place on wax paper to harden. Store truffles in freezer.

Yield: 3 dozen


Notes: I used Capt. Morgan's Spiced Rum this time instead of regular dark rum, turned out great. I ran out of pecans half way through and finished up using some salted mixed nuts that I chopped. That worked well, too. Especially if you like a sweet salty combo.

Eggnog Cookies

Yummy eggnog flavored cookies are soft and chewy. Ingredients can be mixed and prepared ahead of time, frozen and then baked at a later date.



EGGNOG COOKIES

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup low-fat commercial eggnog
1 teaspoon vanilla
2 egg yolks

Mix the first 4 ingredients and set aside. Cream the sugar and butter until smooth. Add eggnog, vanilla and egg yolks. Beat until smooth. Add flour at low speed until mixed.

Chill the dough for about half an hour. Scoop tablespoon size portions and roll into balls. Place on baking sheet and sprinkle with extra nutmeg if desired.

Bake at 300 degrees for 20 to 25 minutes or until edges are golden brown. Center will still be somewhat soft.

Yield: about 4 dozen

Note: Be sure to use low-fat eggnog for this recipe, otherwise the cookies will flatten out too much when baking. Trust me, I've done it.

If you want to freeze for later baking: Roll the dough into balls and place on waxed paper lined tray or baking sheet. Freeze for a couple of hours and then just wrap the dough balls up in the wax paper and put into a ziploc bag. Freeze.

When you are ready to bake: Place frozen dough balls on a baking sheet. Allow to sit at room temperature for half an hour and then bake as directed. Don't forget to sprinkle extra nutmeg!

Eggnog Coffee Cake

I'm testing some new holiday recipes. This one came from Christmas with Southern Living 2001. I have no idea why I haven't tried this before since I love eggnog so much. I will definitely be making this again and again.






The original recipe said to serve warm or at room temperature. It's even better if you make it a day ahead of when you'd like to serve it. After it's cooled, cover it and let it sit overnight, the flavors improve noticeably.

EGGNOG COFFEE CAKE

2 tablespoons fine, dry breadcrumbs
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
3/4 cup butter, cut into pieces
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg, divided
1 cup refrigerated eggnog
1 large egg, lightly beaten
3 tablespoons bourbon
1 teaspoon vanilla extract
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon

Grease a 9" cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.

Combine flour, sugar, salt, and butter with a pastry blender until crumbly. Remove 1 cup crumb mixture; set aside. Stir baking powder and 1/4 teaspoon nutmeg into remaining crumb mixture.

Stir together eggnog, egg, bourbon, and vanilla. Add eggnog mixture to crumb mixture; beat at medium-high speed with an electric mixer 2 minutes. Pour batter into prepared pan.

Combine brown sugar, cinnamon, and remaining 1/2 teaspoon nutmeg to reserved 1 cup crumb mixture; sprinkle over batter.

Bake at 375 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.