Recipe ideas for Hood's Pumpkin Eggnog
- greygarious Nov 14, 2009 10:40 AM
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.
Great idea for a thread grey-g and I'll contribute by first adding Hood's recipe site: http://www.hood.com/recipes/
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!
Easy and quick eggnog bread
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
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.
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?
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.