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Exploring Womanhood > Heart of the Home > Cooking > Holiday Fare

Liven Your Holiday Baking with Eggnog!
by Rachel Paxton

I love eggnog. Because I can only enjoy it for a few months out of the year, I am always looking for ways to incorporate it into my holiday baking. This holiday season, give one of these delicious eggnog recipes a try.

Pear Eggnog Muffins
3 c. flour
1 c. packed brown sugar
1 tbsp. and 1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 medium pears, peeled, cored, and chopped
1 c. eggnog
1/3 c. plus 2 tbsp. butter or margarine, melted
1/4 c. dark rum (or additional egg nog)
1 egg

Combine flour, sugar, baking powder, salt, and nutmeg in a large bowl; make a well in center of dry ingredients. Combine chopped pears, eggnog, butter, rum and egg, stirring until well blended. Add eggnog mixture to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 15 minutes.

Eggnog Cheesecake
1 1/4 c. vanilla wafers, finely crushed
3 tbsp. butter, melted
1/3 c. sugar
1 envelope unflavored gelatin
1 c. eggnog
4 egg yolks, beaten
1/4 tsp. ground nutmeg
2 (8 oz.) pkgs. cream cheese, softened
2 tbsp. rum or milk
4 egg whites
1/2 c. sugar
1/2 c. whipping cream

Combine crushed vanilla wafers and melted butter. Press wafer mixture into bottom of a pie pan. Chill for about an hour. In a medium saucepan, combine 1/3 c. sugar and the gelatin. Stir in 1 c. eggnog, 4 egg yolks, and 1/4 tsp. nutmeg. Stirring constantly, cook over medium heat until mixture boils. Remove from heat. Beat in softened cream cheese and gradually stir in rum or milk. Place in refrigerator and chill until partially set. Beat 4 egg whites, 1/2 c. sugar, and 1/2 c. whipping cream. Fold into partially set mixture, and pour into pie shell. Let set in refrigerator overnight before serving.

Eggnog Bread (makes 1 loaf)
3 c. all-purpose flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 egg, beaten
1 3/4 c. eggnog
1/2 c. cooking oil
1/2 c. chopped pecans
1/2 c. golden raisins
1/2 c. sifted powdered sugar
2 to 3 tsp. eggnog

Preheat oven to 350 degrees. Stir together flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, combine the egg, eggnog, and oil. Stir egg mixture into the dry ingredients until just combined. Stir in the nuts and raisins. Spoon into a greased 9x5 inch loaf pan. Bake for 60 to 70 minutes. Cover with foil after 50 minutes if bread begins to brown too soon. Cool bread in pan for 10 minutes, then remove from pan. Cool on a wire rack. When ready to serve, stir together powdered sugar and enough eggnog to make drizzling consistency. Drizzle over bread.

Eggnog French Toast
2 eggs, beaten slightly
1 1/2 c. eggnog
1 1/2 tbsp. ground cinnamon
1 tsp. pumpkin pie spice
12 slices French bread

Lightly grease and pre-heat skillet.

Whisk the eggs, eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish, such as a pie pan.

Dip each slice of bread into the eggnog mixture, making sure to coat each side of the bread thoroughly.

Place the bread slices into the pre-heated skillet, and cook, until golden brown on each side. Keep french toast on a plate covered with foil until ready to serve.

About the Author:
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips,home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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