Southern Eggnog Recipes

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SOUTHERN EGGNOG



Southern Eggnog image

Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation.

Provided by Lennie

Categories     Punch Beverage

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 9

1 package vanilla pudding mix, the kind you cook
1/2 cup sugar
1 quart milk
3 egg yolks, slightly beaten
3 egg whites
1 teaspoon vanilla
1/4 cup peach brandy or 1/4 cup Grand Marnier
1 cup whipping cream
nutmeg

Steps:

  • Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
  • Add slighly beaten egg yolks and blend well.
  • Then add remaining milk; mix well.
  • Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
  • Cool.
  • Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
  • Add vanilla and brandy; then chill several hours.
  • Just before serving, whip the cream.
  • Spoon onto eggnog and sprinkle with nutmeg.

AMAZINGLY GOOD EGGNOG



Amazingly Good Eggnog image

It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Provided by NATALIESMOM

Categories     Drinks Recipes     Eggnog Recipes

Time 1h28m

Yield 12

Number Of Ingredients 10

4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  • In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
  • Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g

DEEP SOUTH EGGNOG CAKE



Deep South Eggnog Cake image

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.

Provided by Baricat

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 3h40m

Yield 12

Number Of Ingredients 19

½ cup butter, room temperature
1 ¼ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
¼ 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)
2 tablespoons bourbon whiskey
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ cups prepared eggnog (or see notes for recipe)
1 cup butter, room temperature
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
¼ teaspoon rum-flavored extract
⅛ teaspoon finely grated lemon peel
½ cup finely chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 71.9 g, Cholesterol 133.1 mg, Fat 31.6 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 17.6 g, Sodium 531.5 mg, Sugar 50.7 g

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