Thursday, December 27, 2007

Wishes For Christmas, And Using Up Eggnog

Well, the guests are gone, the gifts are put away, and most of us are swearing off turkey for the next few months. Christmas was a long slog, but it's over now and we're all stuck with the leftovers!! There are endless possibilities... cranberry sauce muffins, yummy turkey sandwiches, mashed potato bread, but what about the thick, rich contents of the carton hiding in the back of your fridge??

Yessir, I'm talking about eggnog. While I can't stand the stuff, finding it way too rich, thick and catch-in-your-throat, Andrew loves the stuff (as long as it is sans nutmeg, which makes his throat itch). Since we hosted both Christmas Eve and Christmas morning's brunch this year, we have more than enough of the stuff hanging around. We aren't lucky enough to have our own home-made recipe, but if you are feeling particularly festive or creative, there are several recipes available to you. Each of these sweet morsels are well worth the small amount of time it takes to create them, and the results will be more than enough to convince you that maybe, next year, you'll pick up just one more carton.

Tender Christmas Wishes
Makes about 60 cookies
2 cups flour
½ cup brown rice flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 cup butter, softened (no substitutes!)
1/2 cup shortening
2/3 cup sugar
1 egg yolk
1 tsp vanilla
1/2 cup eggnog
1/3 cup combined red and green decorating sugar

  1. Preheat oven to 400F.
  2. Combine flours, baking powder and nutmeg; set aside.
  3. Cream butter and sugar.
  4. Add egg and vanilla and beat until fluffy.
  5. Blend in eggnog.
  6. Add flour mixture, mixing until thoroughly combined.
  7. Refrigerate until firm.
  8. Roll dough into 3/4 inch balls and roll in decorator sugar.
  9. Place 2 inches apart on lightly greased cookie sheet.
  10. Bake 8 to 10 minutes or until set.

Amount Per Serving
Calories: 58.2
Total Fat: 2.8 g
Cholesterol: 7.7 mg
Sodium: 1.8 mg
Total Carbs: 7.8 g
Dietary Fiber: 0.1 g
Protein: 0.6 g

A quick word about this cake... it's a great (and super-fast) use-up for not only the last bits of eggnog in the house, but also for any leftover fudge sauce, chocolate chips and OJ that are hanging around from the holidays. If you're like us and have a cake mix in the pantry, you can bake away!

Chocolate Eggnogg Company Cake Recipe
Serves 16
1 oz semisweet chocolate, melted
1 tbsp hot fudge sundae sauce, room temperature
1 box plain chocolate cake mix (not fudge or devil's food, without pudding)
1 cup eggnog
1/3 cup orange juice
1/4 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 tsp cloves

  1. Heat the oven to 350 degrees F.
  2. Lightly grease a 13 x 9-inch pan and dust with flour. Set the pan aside.
  3. Place the all ingredients in a large mixing bowl.
  4. Blend with an electric mixer on low speed for 30 seconds.
  5. Scrape down the sides of the bowl with a rubber spatula.
  6. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
  7. Pour the batter into the prepared pan.
  8. Bake 38 to 42 minutes.
  9. Remove the pan from the oven and cool for 10 minutes before unmoulding onto wire rack and cooling completely.

Amount Per Serving
Calories: 230.0
Total Fat: 4.6 g
Cholesterol: 34.1 mg
Sodium: 267.2 mg
Total Carbs: 32.3 g
Dietary Fiber: 0.9 g
Protein: 3.1 g