EGGNOG LOGS
Meet the Cook: An older lady at church gave me this recipe. I always include these logs in holiday food gifts to family and friends. My husband (a Southern Pacific engineer) and I celebrated our silver anniversary just last summer. We have two daughters in their 20's. Our home is in a small town set amid some beautiful country - in fact, we can see Mt. Shasta from the dining room window!-Kim Jordan, Dunsmuir, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour. If necessary, chill dough for easier handling. , On a lightly floured surface, shape dough into 1/2-in.-diameter rolls; cut each into 3-in.-long pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks. , For frosting, beat butter until light and fluffy. Add , 2 cups confectioners' sugar and extracts; mix well. Beat in cream and remaining confectioners' sugar. Frost cookies. With tines of a small fork, make lines down the frosting to simulate bark. Sprinkle with nutmeg.
Nutrition Facts : Calories 205 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 89mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
AMAZINGLY GOOD EGGNOG
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
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
EGGNOG LOGS
I got this recipe from a business associate, who is also an avid cookie baker. If you like egg nog, you'll love these little cookies!
Provided by Mary Scheffert
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy.
- Stir in flour& 1 tsp nutmeg; mix well.
- Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling.
- Preheat oven to 350F degrees.
- Divide dough into 6 pieces.
- On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter.
- Cut into 3-inch lengths; place on ungreased cookie sheets.
- Bake 12-15 minutes or until light golden brown.
- Immediately remove from cookie sheets,& cool completely.
- To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg), adding enough milk for desired spreading consistency; blend until smooth.
- Spread frosting on cookies, and mark with tines of a fork to resemble bark.
- Sprinkle each cookie lightly with nutmeg,& allow frosting to set.
- Store cookies in a tightly covered container.
- **NOTE:These cookies freeze well.
HOMEMADE EGGNOG
Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.
FROSTED EGGNOG LOGS
Make and share this Frosted Eggnog Logs recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 32m
Yield 50 cookies
Number Of Ingredients 12
Steps:
- Beat butter at medium speed of mixer until creamy,gradually add sugar,beating well.
- Add egg and flavorings,mixing well.
- Combine flour and nutmeg,gradually add to butter mixture,mixing well.
- Divide dough into 10 portions.
- Roll each portion into a 15 inch long rope,cut eah rope into 5 (3 inch) logs.
- Place 2 inchs apart onto ungreesed cookie sheet.
- Bake at 350 for 10-12 minutes.
- Cool on wire racks.
- Dip log ends into vanilla frosting and roll in pecans.
- Frosting------.
- Beat butter at medium speed on mixer until creamy.
- Add sugar and milk alternately,beating after each addition.
- Add vanilla,beat until smooth and until mixture is spreading consistency.
Nutrition Facts : Calories 112.6, Fat 6, SaturatedFat 3.1, Cholesterol 16.5, Sodium 34.6, Carbohydrate 13.8, Fiber 0.4, Sugar 7.8, Protein 1.1
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