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Help--leftover eggnog

  • j

Any ideas about what to do with left over eggnog besides making french toast?
Thanks!

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  1. c
    curiousbaker

    Put it through the ice cream freezer. Egg nog ice cream - yum.

    1. check out this eggnog cake recipe from the san jose mercury news

      Link: http://www.mercurynews.com/mld/mercur...

      1 Reply
      1. re: fromthebay

        There's another good eggnogg cake, Eggnog Rum Bundt Cake on the Seattle Times site. (sign in required)

        Link: http://archives.seattletimes.nwsource...

      2. I finished mine with some Knob Creek bourbon the other night. mmmmm

        1. My husband uses it in place of cream in his coffee!

          1. This is from December's Cooking Light. I haven't tried it so I don't know how it tastes.

            Eggnog Cheese Pie with Bourbon Cream
            From Cooking Light


            Crust:
            32 low-fat graham crackers (8 cookie sheets)
            2 tablespoons granulated sugar
            1 1/2 tablespoons butter, melted
            1 large egg white
            Cooking spray

            Filling:
            1/2 cup plain fat-free yogurt
            1/2 cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
            1/2 cup (4-ounces) block-style fat-free cream cheese, softened
            1 teaspoon vanilla extract
            2 large eggs
            1/3 cup granulated sugar
            2 tablespoons all-purpose flour
            1/8 teaspoon salt
            2/3 cup eggnog
            2 large egg whites
            2 tablespoons granulated sugar

            Bourbon cream:
            3/4 cup frozen fat-free whipped topping, thawed
            2 tablespoons eggnog
            1 teaspoon bourbon
            1/8 teaspoon grated nutmeg

            Preheat oven to 350°.
            To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.

            Reduce oven temperature to 325°.

            To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.

            Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.

            To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.