CRANBERRY EGGNOG TART
Cranberry Eggnog Tart
Categories Egg Nog Dessert Bake Christmas Thanksgiving Cranberry Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
- Reduce oven temperature to 300°F.
- Make filling:
- Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
- Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
- Bake tart:
- Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
- Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
- Just before serving, remove side of pan.
CRANBERRY EGGNOG
This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!
Provided by Pamela Logsdon
Categories Drinks Recipes Eggnog Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.
Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g
CRANBERRY EGGNOG TART
Steps:
- Make the crust: Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly into bottom and up sides of 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350 degrees. Line shell with foil and fill with the pie weights, then bake until edge is pale golden, 20-25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15-20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300. Make the filling: Blend cream cheese, crème fràiche, and sugar in cleaned food processor until creamy, about one minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg and salt and process until smooth. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell (reserving remaining jam in saucepan). Let layer of jam stand until set, about five minutes, then gently pour cream cheese mixture over it. Pre-heat remaining jam over low heat, stirring until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until could, at least two hours. Just before serving, remove side of pan,. Can be made and kept in refrigerator for up to two days before serving. Nutritional Information Per serving: 444 calories, 23 grams fat, 13 grams saturated fat, 6 grams protein, 55 grams carbohydrate, 2 grams fiber, 168 milligrams cholesterol, 310 milligrams sodium.
CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
EGGNOG CRANBERRY PIE
Here's an elegant pie that says "holiday" in every bite. The tart cranberries contrast nicely with the rich eggnog layer. It's a repeat dessert at our house. -Ruth White, Bedford, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Cool for 15 minutes. Pour into crust; set aside. , In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum. , Refrigerate until slightly thickened, stirring occasionally, about 5 minutes. Fold in whipped cream; pour over cranberry layer. Refrigerate until set, about 2 hours. Sprinkle with nutmeg.
Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 135mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY TART
Mixes in minutes, so it's great for a last-minute emergency holiday dessert. If you make it a day ahead, the cranberries mellow a little. Great with orange-nutmeg whipped cream!
Provided by fluffernutter
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 10- to 12-inch pie or flan dish. Spread the berries, pecans in the dish. Sprinkle with sugar.
- Combine the butter, sugar, eggs and extract. Stir or beat in the flour. Spread over the berries. Bake at 325 degrees for 35-40 minutes.
- Serve with whipped cream flavored with Grand Marnier or orange peel, or ice cream or custard sauce.
Nutrition Facts : Calories 432.6, Fat 23.6, SaturatedFat 11.8, Cholesterol 98.7, Sodium 141, Carbohydrate 53.4, Fiber 2.2, Sugar 38.9, Protein 4.1
CRANBERRY EGGNOG
This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!
Provided by Pamela Logsdon
Categories Eggnog
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.
Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g
CREAMY EGGNOG TART
Complete your holiday festivities with an eggnog tart dessert that tastes like celebration. This Creamy Eggnog Tart is easy as pie to whip up and goes down as smooth as a glass of eggnog. You'll be looking forward to making it again and again.
Provided by My Food and Family
Categories Meal Recipes
Time 3h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust all over with fork.
- Bake 25 to 30 min. or until golden brown; cool completely.
- Remove rim. Beat pudding mix and eggnog in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge; sprinkle with cinnamon. Refrigerate 2 hours.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CRANBERRY EGGNOG CHEESECAKE
Beautiful, with red cranberries! Add a sprig of mint and you have a feast for the eyes as well as the stomach! From Carolina Country magazine.
Provided by Sharon123
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combining the first four ingredients; bring to a boil.
- Reduce heat; cook and stir over medium heat for 2 minutes.
- Remove from the heat; set aside.
- In a small bowl, combine cracker crumbs and sugar; stir in butter.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake at 325 degrees for 10 minutes.
- Cool on a wire rack.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add flour and beat well.
- Add eggs; beat on low just until combined.
- Add eggnog and vanilla; beat just until blended.
- Pour two-thirds of the filling over the crutst.
- Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
- Carefully spoon remaining filling on top.
- Bake at 325 degrees for 60-70 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight.
- Remove sides of pan.
- Spoon remaining cranberry mixture over cheesecake.
- Yield: 12 servings Enjoy!
Nutrition Facts : Calories 529.9, Fat 32, SaturatedFat 17.6, Cholesterol 165.4, Sodium 338.2, Carbohydrate 53.9, Fiber 0.8, Sugar 46, Protein 8.3
CRANBERRY EGGNOG CHEESECAKE BARS
My family loves everything cheesecake. These bars combine tart cranberries and rich cream cheese, and taste even better when chilled overnight! -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.
Nutrition Facts : Calories 282 calories, Fat 15g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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