EGGNOG COOKIES

1 cup buttered, softened
2 cups granulated sugar
1 tsp. baking soda
1 cup Borden eggnog
½ tsp. ground nutmeg
5-½ cups all-purpose flour

Icing:

3 cups powdered sugar
¼ cup butter, softened
1/3 cup Borden eggnog

Beat butter & sugar until fluffy. Add eggnog, soda & nutmeg; mix well. Gradually add flour; mix well. Divide dough in half. Wrap half in plastic wrap & chill overnight in refrigerator or 2 hours in freezer. Preheat oven to 375 degrees F. On a floured surface, roll out half the dough to 1/8” thickness. Using floured cookie cutters, cut out desired shapes. Place 1” apart on ungreased baking sheets. Continue w/rest of dough until all is used. Bake 8 to 10 minutes, or until lightly browned. Cool; ice & decorate as desired. Icing: Beat together sugar & butter until well blended, using an electric mixer. Gradually blend in eggnog until icing is smooth.

EGGNOG BREAD

4-¾ cups flour
¾ cups sugar
4 tsp. baking powder
½ tsp. salt
½ tsp. ground nutmeg
2-¾ cups eggnog
2 large eggs
½ cup oil
¾ cup chopped dried apricots
¾ cup chopped pecans

Icing:

2/3 cup powdered sugar
1 tablespoon eggnog

Lightly grease two 8” x 4” x 2” loaf pans & set aside. Preheat oven to 350 degrees F. In large bowl, combine flour, sugar, powder, salt & nutmeg. In small bowl, combine eggnog, eggs & oil; add to dry ingredients, stirring just until moistened. Fold in apricots & pecans. Turn into prepared pans & bake for 50 to 60 minutes, or until done. Cool in pan for 10 minutes; Transfer bread to wire rck & cool completely. Combine icing ingredients until smooth. Drizzle over bread.

Yield: 2 Loaves

This is a great recipe!

Eggnog

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you’re making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

I like to use 1 cup of bourbon and 1 cup of dark rum instead of 2 cups of bourbon. Using Myer’s Dark Jamaican Rum for the rum component rocks my world! I also like to use Jamaican allspice rather than nutmeg.

An 18th Century Receipt For Eggnog
You can feel the crisp clean autumn air
12 eggs, separated
2 1/4 cups granulated sugar
1 quart brandy
1 pint Jamaican rum
4 quarts heavy cream
1 cup powdered sugar
Grated nutmeg

In a large bowl, beat egg yolks well ( reserving 6 egg whites
in one bowl, 6 in another ). Add granulated sugar and continue to
beat well. Add brandy and Jamaican rum alternately, and slowly. To
this add 3 quarts heavy cream. Beat 6 egg whites until stiff and
fold into mixture. Beat remaining egg whites very stiff, beat in
powdered sugar. Add, stirring lightly, remaining cream and fold this
mixture into the other. Let stand 4 - 12 hours in a cold place and
top with grated nutmeg before serving. Serves 16 - 20

yes i tried this one the other day it was great. one egg, 1 cup milk 1/2 cup orange juice, 1 tbsp brown sugar and blend very well. it is surprisingly good the oj is very light.