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Nov 14, 2009 10:40 AM

Recipe ideas for Hood's Pumpkin Eggnog

Since the GCT Eggnog thread has so many pumpkin eggnog fans, it seems time to give it a recipe thread. I have previously posted about using it with TJ's pumpkin spice small bundt cake and egg to make a decadent pumpkin bread pudding. I have also subbed it for the milk in a standard popover recipe, filling the cups of a mini-muffin pan 3/4 full. Then I cut thin-sliced deli ham into 1" strips. Roll up a strip and stand it in the center of each muffin well. I think I baked them at 375 for about 20 min. (this was last year and I didn't write it down). They made nice hors d'oeuvres.

There are a few recipes on the Hood website. I hope the Hounds who posted on the GCT thread will share their recipes here.

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  1. Great idea for a thread grey-g and I'll contribute by first adding Hood's recipe site:

    I would enjoy a detailed recipe on the popovers, always looking to expand on those yummy recipes.

    A smoothie or ice cream/frozen yogurt shake can be easily whipped together for breakfast using the nog, milk or yogurt, freshly grated nutmeg and a splash of vanilla.

    Looking forward to reading the replies!

    2 Replies
    1. re: HillJ

      Sorry I can't be more specific about the popovers - I just used the typical egg to flour to milk (eggnog instead) ratio and don't think I preheated the pan. With mini-muffin size you do not need the high heat or prolonged baking typical for popovers.

      1. re: greygarious

        Oh, my. I love that stuff. The popovers sound great, as does Emme's Eggnog Bread recipe.

        Something simple, but I would think by using it instead of cream, one could make a tasty glaze for cinnamon rolls, or pound or bundt cakes.

    2. Eggnog Bread

      Easy and quick eggnog bread

      Eggs 2
      Eggnog 1 cup
      All purpose flour 2 ¼ cup
      Salt ½ tsp
      Butter melted, ½ cup
      Baking powder 2 tsp
      Sugar 1 cup
      Rum 1 tbsp
      Nutmeg ground, ½ tsp

      Preheat oven to 350 F. Grease the bottom of a loaf pan. In a large bowl, beat the eggs. Add sugar, rum, eggnog and butter. Mix well. Mix flour, salt, baking powder and nutmeg and add this to the eggnog mixture. Blend well. Pour into loaf pan. Bake at 350 F for about 50 minutes, makin sure center is done. Cool then remove from pan. Store tightly wrapped in fridge.

      Substitute the 'nog for the milk/cream in your favorite recipe, and reduce the sugar accordingly. Add cinnamon, nutmeg, and cloves to taste. Add toasted pecans and ginger if desired too

      Eggnog Panna Cotta

      5 Replies
      1. re: Emme

        Emme, if you see this, I didn't have any eggnog or rum, but I needed a bread for a breakfast a few days ago, so I used this recipe. I substituted whipping cream for the eggnog and then brandy plus a tsp of vanilla for the rum. I am really looking forward to making the recipe just as you posted it during the holidays, with the eggnog, because even with replacements, it's a great recipe. It rises beautifully.

        Just wanted to thank you for posting it.

        1. re: Normandie

          Glad you liked it! It's totally versatile... You could even do Frangelico for the rum and add some orange peel.

          1. re: Emme

            That sounds delicious. I can see this becoming a "key" recipe for me that would take lots of different additions and variations.

            I don't know how much differently this recipe behaved, having used whipped creaming versus the commercial eggnog, or say even whole milk, but one of the things I liked about it was that the first day it seemed pretty close to a yeast bread, even though it's a quick bread (and truly a quick and easy recipe). The second day--maybe due to certain family members not being diligent about keeping it wrapped tight ;-)--it was more "crumb-y", like an Irish soda bread, which we also like.

            Have you ever made it using whole milk, btw?

            1. re: Normandie

              i haven't made it with milk, but i'm thinking it would work, just might taste a little less "creamy," maybe a different mouth feel. if you try it, post back! i'm not sure if the fat content would alter the chemistry...

              1. re: Emme

                I'm sure I will try it at some point, because I do see myself being able to use this recipe a lot, with variations. But with two eggs and a stick of butter, I'm giong to want to try to cut down the fat content sometimes for my family. I'll let you know when I do try it with milk.

      2. Pumpkin egg nog. Brilliant.

        I have some Tuscan egg nog from Walmart that's so overspiced it's undrinkable. I was planning on throwing it out today, but then the idea hit me 'hmmm... maybe I can dilute it with something.'

        Then I came here and saw this thread. Perfect timing. I even have a can of pumpkin ready to go.


          Get out your springform pans ladies & gents-this one's a keeper!

          7 Replies
          1. re: HillJ


            I haven't even read the recipe yet. I just saw the title.

            I expect to be serving this at Christmas.

            1. re: Normandie

              N, I followed this to the letter and today I'm making two for a party. The glaze and crust; spot on. Eggnog hits all the right notes. Really creamy. A keeper.

              1. re: HillJ

                My husband would crawl a thousand miles on his knees to get a piece of cheesecake. Unfortunately, he practically has to do that, too, since (for our own good, lol) I make it maybe once a year, on a special occasion. I'd say Christmas qualifies! (I hope *I* can wait that long.)

                1. re: HillJ

                  P.S. Btw, I'd better ask. Here in New England, pomegranates are in the store right now, and they've been delicious. Will they still be available at Christmas? (This is my first year cooking with them, and I don't know what their season is.)

                  1. re: Normandie

                    If you are unable to buy pomms fresh for Christmas baking, buy now, de-seed and freeze them for later.

                    1. re: HillJ

                      All right. That will work. I'll ask the produce guy when I go shopping this week what their season is here. I should probably do that with a couple, regardless, since DH and I like chicken and pork dishes with pomegranate. TY for the heads-up that the seeds freeze.

                      1. re: Normandie

                        My pleasure. I freeze pomm seeds all the time.