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Eggnog can be incorporated into tasty seasonal desserts

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Have you ever wondered what’s in eggnog, the season’s rich, frothy and creamy drink?

Traditionally, eggnog is made with raw eggs, sugar, cream or milk, spices and such alcohol as brandy or rum.

In recent years, however, with an eye toward food safety, some recipes have called for eggnog to be heated to safe temperatures.

Eggnog is usually served as a drink in itself, but it also can be added to other drinks such as coffee to make a latte, or to dessert recipes such as custard or ice cream.

This week, find a couple ideas for transforming leftover eggnog into special holiday treats.

Eggnog Mini Loaves

  • 2-1/4 cups flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup eggnog
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons artificial rum extract

Heat oven to 350 degrees. Coat with nonstick cooking spray 3 loaf pans, 5-3/4-by-3-by-2-inches in size.

In large bowl, combine flour, baking powder, salt, cinnamon and nutmeg.

In another bowl, beat eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened. Pour into loaf pans.

Bake 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Makes 3 loaves.

Approximate nutritional information, per slice (based on 5 slices a loaf): 220 calories, 9 g fat, 5 g saturated fat, 50 mg cholesterol, 250 mg sodium, 30 g carbohydrate, 1 g fiber, 14 g sugar, 4 g protein

Macadamia Nut Eggnog Custard Pie

  • 1 (9-inch) unbaked pie shell
  • 4 large local eggs
  • 3/4 cup sugar
  • 1-1/2 cups eggnog
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup finely chopped macadamia nuts
  • Freshly grated nutmeg (optional)

Heat oven to 350 degrees. Bake pie crust according to package directions. Let cool on wire rack.

Meanwhile, in large bowl, whisk together eggs and sugar until blended. Add eggnog and vanilla, and whisk until well combined. Pour into pie shell and top with macadamia nuts.

Bake pie until just set (still jiggling slightly), about 1 hour. Pie will puff while baking and settle upon cooling. Cool completely to serve. Slice and garnish with nutmeg. Serves 8.

Approximate nutritional information, per serving: 350 calories, 17 g fat, 5 g saturated fat, 115 mg cholesterol, 200 mg sodium, 41 g carbohydrate, no fiber, 28 g sugar, 7 g protein

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