Taste of Home - December 2007/January 2008 - Doridro

Homemade EggnogPREP: 10 min. | COOK: 25 min. + chilling........................................Colleen SturmaMilwaukee, Wisconsin........................................“For variations of this favorite holiday beverage,I sometimes stir in vanilla or 1-1/2cups of strong coffee.”8 eggs1 cup sugar3 cups milk, divided3 cups heavy whipping cream,divided1 teaspoon ground nutmegIn a large heavy saucepan, whisk eggs andsugar. Gradually add 1 cup milk and 1 cupcream. Cook and stir over low heat until athermometer reads 160°, about 25 minutes.Pour into a large bowl; stir in nutmeg andthe remaining milk and cream. Place bowlin an ice-water bath; stir frequently untilmixture is cool. Cover and refrigerate for atleast 3 hours before serving. Yield: 2 quarts.Eggnog SnickerdoodlesPREP: 1-1/2 hoursBAKE: 10 min. per batch + cooling........................................Bonnie MassiminoBrookeville, Maryland........................................“Eggnog flavor is infused in these yummycookies, even though it’s not an ingredient!”1/2 cup butter, softened1/2 cup shortening2 cups plus 5 tablespoons sugar,divided1 egg1 teaspoon rum extract1/2 cup evaporated milk1/2 cup refrigerated French vanillanondairy creamer5-1/2 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1/2 teaspoon ground nutmegICING:1 cup confectioners’ sugar5 to 6 teaspoons refrigerated Frenchvanilla nondairy creamerIn a large mixing bowl, cream the butter,shortening and 2 cups sugar. Beat in eggand extract. Combine milk and creamer;set aside. Combine the flour, salt and bakingsoda. Gradually add to the creamedmixture alternately with the milk mixture.In a small bowl, combine nutmeg andremaining sugar. Shape dough into 1-in.balls; roll in nutmeg mixture.Place 2 in. apart on ungreased bakingsheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned. Coolfor 2 minutes before removing from pansto wire racks to cool completely.Combine icing ingredients; pipe snowflakedesigns on cookies. Yield: 7-1/2 dozen.................................................................................................EDITOR’S NOTE: The following recipes were testedwith commercially prepared eggnog.................................................................................................Cherry-PecanQuick BreadPREP: 15 min. | BAKE: 45 min. + cooling........................................Dorothy MorrisShelley, Idaho........................................“I’ve made this tender, moist bread forChristmas for the past 20 years. Mini loaves,baked in smaller pans, are great gifts.”2-1/2 cups all-purpose flour3/4 cup sugar3 teaspoons baking powder3/4 teaspoon ground nutmeg2 eggs1-1/4 cups eggnog6 tablespoons butter, melted1 teaspoon vanilla extract1/2 cup chopped pecans1/2 cup chopped red candied cherriesIn a large bowl, combine the flour, sugar,baking powder and nutmeg. In a smallbowl, beat the eggs, eggnog, butter andvanilla. Stir into dry ingredients just untilmoistened. Fold in pecans and cherries.Transfer to a greased 9-in. x 5-in. x 3-in.loaf pan. Bake at 350° for 45-50 minutes oruntil a toothpick inserted near the centercomes out clean. Cool 10 minutes; removefrom pan to a wire rack. Yield: 1 loaf.Eggnog Cream PiesPREP: 5 min. + chilling........................................Anna LongModesto, California........................................“I created this recipe for my brother, who justhappens to love eggnog. He was delighted, tosay the least, when he tasted this sweet treat.”2 unbaked pastry shells (9 inches)4 ounces cream cheese, softened1/2 cup confectioners’ sugar1 teaspoon ground allspice1 teaspoon ground nutmeg2 cartons (one 8 ounces,one 12 ounces) frozen whippedtopping, thawed, divided3-3/4 cups cold eggnog3 packages (3.4 ounces each) instantcheesecake or vanilla pudding mixAdditional ground nutmegLine unpricked pastry shells with a doublethickness of heavy-duty foil. Bake at450° for 8 minutes. Remove foil; bake 5minutes longer. Cool on wire racks.In a small mixing bowl, beat the creamcheese, confectioners’ sugar, allspice andnutmeg until smooth. Fold in the 8-oz. cartonof whipped topping. Spoon into crusts.In a large bowl, whisk eggnog and puddingmixes for 2 minutes. Let stand for 2minutes or until soft-set. Spread overcream cheese layer. Top with remainingwhipped topping; sprinkle with additionalnutmeg. Cover and refrigerate for 8 hoursor overnight. Yield: 2 pies (8 servings each).Elegant Eggnog DessertPREP: 30 min. + chilling........................................Lisa ScanioTampa, Florida........................................“This impressive dessert is so popular that Ihave to make it for our family and my inlawsevery year!”1 can (13-1/2 ounces) Pirouettecookies, divided1/2 cup graham cracker crumbs1/4 cup butter, melted2 packages (8 ounces each) creamcheese, softened2 cups cold eggnog2 cups cold milk2 packages (3.4 ounces each) instantvanilla pudding mix1/2 teaspoon rum extract1/8 teaspoon ground nutmeg1 cup heavy whipping cream,whippedCut 20 cookies into three 2-in. sections; setaside. Crush remaining cookies. In a smallbowl, combine the cookie crumbs, crackercrumbs and butter; press onto the bottomof a greased 9-in. springform pan.In a large mixing bowl, beat the creamcheese until smooth. Beat in the eggnog,milk, pudding mixes, extract and nutmeguntil smooth. Fold in whipped cream.Spoon over crust. Cover and refrigeratefor 4 hours or overnight.Just before serving, remove sides ofpan. Arrange reserved cookies arounddessert and press gently into sides. Refrigerateleftovers. Yield: 12 servings.Don’t miss out on EggnogCheesecake at www.tasteofhome.com/plus.Food for Thought: You’ll be happier if you give people a bit of your heart rather than a piece of your mind.go to tasteofhome.com/plus for a photo of the recipeTASTE OF HOME / December & January 2008 21