Egg Nog Holiday Ideas

Egg Nog Cookies Egg Nog Icing Egg Nog Rice Pudding Creamy Coffee Egg Nog Egg Nog Butter Cake

Egg Nog Cookies

Ingredients:
          1 cup butter or margarine, softened
          2 cups sugar
          1 cup Egg Nog
          1 teaspoon baking soda
          1/2 teaspoon ground nutmeg
          5-/12 cups flour
          Egg Nog Icing

Directions: In large bowl, beat butter and sugar until fluffy. Add egg nog, baking soda and nutmeg; mix well. Gradually add flour; mix well. Divide dough in half; chill overnight in refrigerator or 2 hours in freezer. Preheat oven to 375 degrees. On well-floured surface, roll out half of dough to 1/8-inch thickness; cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool. Decorate.

Egg Nog Icing

In small mixer bowl, beat 3 cups confectioner's sugar and 1/4 cup softened butter or margarine until well blended. Gradually beat in 1/3 cup egg nog until icing is smooth.
Makes about 1-1/2 cups.

Egg Nog Rice Pudding

Ingredients:
           4 cups ( 32 oz.) chocolate rice pudding
           2/3 cup Egg Nog
           1/3 cup seedless raisins
           1/2 tsp. rum extract
           whip topping

Directions:
Place raisins in small bowl and stir in rum extract. Set aside.
Place pudding in large bowl, add egg nog, mix well.
Add rum soaked raisins.
Spoon pudding into individual serving dishes.
Top with Whip Topping and serve chilled.

Creamy Coffee Egg Nog

Mix 1 qt. (4 cups) freshly crewed Maxwell House or Yuban Coffee, cooled, 1 qt. (4 cups) eggnog, 1 (8-oz) tub of thawed Cool Whip French Vanilla Whipped Topping and 1/2 tsp. ground cinnamon in a large bowl with a wire whisk until well blended. Stir in 1 cup rum if desired.

Refrigerate several hours or until chilled.

Top with 1 (8-oz) tub Cool Whip French Vanilla just before serving. Sprinkle with nutmeg. Store any leftover eggnog in refrigerator. Makes 32 (1/2-cup) servings.

KRAFT Kitchens Tip:
Substitute Cool Whip Whipped Topping for Cool Whip French Vanilla Whipped Topping.

Egg Nog Butter Cake

Ingredients:
           1/2 cup (1 stick) softened butter
           1 tsp. each rum extract and vanilla extract
           2 1/2 tsp. baking power
           1 1/2 cups egg nog
           Candied red and green cherries
           1 1/3 cups sugar
           2 large eggs
           3 cups sifted cake flour
           3/4 tsp. salt
           2 tbsp. water

Directions:
Beat butter until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well. Blend in flavorings. Sift together flour, baking powder, and salt. Add to butter mixture alternating with combined egg nog and water, beating until smooth after each addition. Turn into greased and floured 10-inch tube pan. Bake at 350°F for 50 to 55 minutes, or until cake tests done with toothpick. Cool in pan 15 minutes. Remove from pan. Cool, right side up, on rack. Decorate with candied red and green cherries.

Icing:
Combine 3 tbsp. egg nog, 2 tbsp. light corn syrup and 1/2 tsp. rum extract. Gradually add 2 3/4 cups sifted confectioners sugar, beating until smooth. High Altitiude Directions (5000 to 6500 feet): Cake - Decrease baking powder to 2 1/4 tsp. Bake at 375° for 40 to 50 minutes. Icing - Add 1 to 1 1/2 tsp. egg nog.

Happy Holidays from Brown's Dairy!