You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top."

                                                                                                                                          3 h 40 m12 servings594 cals



Ingredients

   Cake:

✔1/2 cup butter, room temperature
✔1 1/4 cups white sugar
✔3 eggs, room temperature
✔1 teaspoon vanilla extract
✔1/4 teaspoon finely grated lemon peel
✔2 cups all-purpose flour
✔2 teaspoons baking powder
✔1 teaspoon salt
✔1 cup prepared eggnog (or see notes for recipe)

   Frosting:

✔1/4 cup all-purpose flour
✔1/4 teaspoon salt
✔1 1/2 cups prepared eggnog (or see notes for recipe)
✔1 cup butter, room temperature
✔1 1/2 cups white sugar
✔1 1/2 teaspoons vanilla extract
✔1/4 teaspoon rum-flavored extract
✔1/8 teaspoon finely grated lemon peel
✔1/2 cup finely chopped toasted pecans (optional)

Directions

(1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
(2) Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
(3) Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
(4) Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
(5) To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
(6) Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
(7) Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
(8) Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

*Here are some photos for you and more ideas as well 😊

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"This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes."

                                                                                                                        1 h 25 m16 servings277 cals

Ingredients

✔ 1 cup graham cracker crumbs
✔ 2 tablespoons white sugar
✔ 3 tablespoons melted butter
✔ 3 (8 ounce) packages cream cheese, softened
✔ 1 cup white sugar
✔ 3 tablespoons all-purpose flour
✔ 3/4 cup eggnog
✔ 2 eggs
✔ 2 tablespoons rum
✔ 1 pinch ground nutmeg

Directions

1. (1)  Preheat oven to 325 degrees F (165 degrees C).
2. (2)  In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. (3)  Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. (4)  Preheat oven to 425 degrees F (220 degrees C).
5. (5)  In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. (6)  Bake in preheated oven for 10 minutes.
7. (7)  Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
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here are some photos for you and more ideas as well 😊

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"This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast."

                                                                                                                                   2 h6 servings972 cals

Ingredients

•             Bread Pudding:
• ✔1 (12 ounce) panettone, cubed

✔3 eggs, lightly beaten
✔1/2 cup white sugar
✔2 1/4 cups heavy cream
✔2 teaspoons vanilla extract
✔1 tablespoon Grand Marnier or other orange-flavored liqueur
✔1 pinch salt
✔1/8 teaspoon freshly grated nutmeg
✔1 1/2 teaspoons finely grated lemon zest
✔2 teaspoons finely grated orange zest
✔2 1/2 tablespoons unsalted butter, cut into bits
✔2 tablespoons white sugar

             Sauce:
✔1/2 cup butter
✔1 cup white sugar
✔1/4 cup Grand Marnier or other orange-flavored liqueur
✔3 tablespoons water
✔1/8 teaspoon reshly grated nutmeg

✔1/8 teaspoon salt
✔1 egg

Directions

(1)  Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
(2)  Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
(3)   Preheat oven to 350 degrees F (175 degrees C).
(4)  Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
(5)  Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
(6)  Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
(7)  Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
(8)  In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
(9)  Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

"The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe."

                                                                                                                                              1 h 20 m36 servings92 cals

Ingredients

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
•  1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

(1)  Preheat the oven to 300 degrees F (150 degrees C).
(2)  In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
(3)  Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
(4)  Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
(5)  Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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"I have been making creme brulee for my wife for quite some time and one day she asked me, 'Honey, is it possible to make creme brulee out of eggnog? I think that would be so yummy.' So, I bought some eggnog and set about finding out if it is possible, and it is. You can also take the same recipe and pour it into a prepared pie crust for an eggnog custard pie. It's a lot less work and hassle than individual ramekins."

                
                                                                                                               4 h 30 m4 servings367 cals

ngredients

• 2 cups eggnog
• 4 egg yolks
• 1/4 cup white sugar
• 3 ounces mascarpone cheese, softened
• 1 dash ground nutmeg (optional)
• 1 dash ground cinnamon (optional)
• 1 teaspoon vanilla extract (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
2. Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
3. Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
4. Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5. Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

"Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log."

                                                                                                                                              1 h 30 m12 servings276 cals

*Ingredients

• 2 cups heavy cream 
• 1/2 cup confectioners' sugar 
• 1/2 cup unsweetened cocoa powder 
• 1 teaspoon vanilla extract 
• 6 egg yolks 
• 1/2 cup white sugar 
• 1/3 cup unsweetened cocoa powder 
• 1 1/2 teaspoons vanilla extract 
• 1/8 teaspoon salt 
• 6 egg whites 
• 1/4 cup white sugar 
• confectioners' sugar for dusting

*Directions

1. (1) Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
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3. (2) In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
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5. (3) Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
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7. (4) Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

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"Quick, easy, and impressive! Cooked shrimp and other colorful munchies are displayed on a Christmas tree created with beet greens wrapped around a cone shape. Vary the size of the cone and type/amount of veggies to personalize this for your party needs. Using purchased sauces for dipping makes this even easier. Display on a colorful Christmas plate and watch the snackers un-decorate!"

                                                                                                                                45 m8 servings128 cals

*Ingredients   

• 1 bunch beet greens
• 1 slice process American cheese
• 1 pound cooked medium shrimp with tails intact
• 1 (14.25 ounce) can baby corn, drained
• 1 (6 ounce) can whole black olives, drained
• 1 (5 ounce) jar pimiento-stuffed green olives, drained
• 1 (4 ounce) can jalapeno pepper slices

 *Directions 

(1) Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.

(2) Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leRover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole

                                 more photos 😉

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