Type what you have

Ingredients

• ✓ eggnog
• egg
• white sugar
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill an 8x8-inch baking dish with 1 inch of water.
2. 2 Beat egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
3. 3 Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

By shannasfour

Ingredients

• ✓ eggnog
• heavy cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
2. 2 Transfer ice cream into a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By CHRISTYGOBAR

Ingredients

• ✓ eggnog
• coconut flake
• white sugar
• all-purpose flour
• egg
• butter
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
2. 2 Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
3. 3 Bake in preheated oven until set in the middle, about 45 minutes.
4. 4 Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

By Dining Diva

Ingredients

• ✓ eggnog
• egg yolk
• sugar
• heavy cream
• vanilla extract
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.
3. 3 Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.
4. 4 Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.

By CARRIEANN23

Ingredients

• ✓ eggnog
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

By intelwalk

Ingredients

• ✓ eggnog
• ✓ eggnog
• yellow cake mix
• egg
• butter
• nutmeg
• all-purpose flour
• butter
• shortening
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 2 Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
4. 4 Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
5. 5 Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.

By betty rocker

Ingredients

• ✓ eggnog
• ✓ eggnog
• margarine
• sugar
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. 4 To prepare the icing, put the confectioners' sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving.

By Crystal

Ingredients

• ✓ eggnog
• pie crust
• sugar
• cornstarch
• egg
• egg white
• vanilla extract
• nutmeg
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
2. 2 Bake in the preheated oven until lightly browned, about 10 minutes.
3. 3 Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
4. 4 Bake until pie is set in the middle, 50 to 60 minutes.

By RevDrAwesome

Ingredients

• ✓ eggnog
• white sugar
• butter
• nutmeg
• cinnamon
• white chocolate
• marshmallow cream
• walnut
• vanilla extract

Instructions

1. 1 Grease a 9-inch square pan and set aside.
2. 2 Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan; attach a candy thermometer to the pan. Bring to a boil, stirring occasionally to melt the butter.
3. 3 Cook, without stirring, until mixture reaches 235 degrees F (113 degrees C), 6 to 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed onto a flat surface.
4. 4 Remove from the heat and stir in white chocolate, marshmallow cream, walnuts, and vanilla. Beat mixture with a wooden spoon until fluffy and the glossy surface starts to dull. Spoon mixture into the prepared pan and spread in an even layer. Let cool completely, 2 to 3 hours, before cutting into 64 squares for serving.

By Minda

Ingredients

• ✓ eggnog
• butter
• bread
• apple
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
2. 2 Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
3. 3 Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
4. 4 Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

By Esther Y Smith

Ingredients

• ✓ eggnog
• graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• all-purpose flour
• egg
• vanilla extract

Instructions

1. 1 Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
2. 2 Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
3. 3 Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
4. 4 Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.

By BRIMAT143

Ingredients

• ✓ eggnog
• rice
• vanilla extract
• nutmeg
• salt
• half-and-half
• egg

Instructions

1. 1 Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
2. 2 Whisk half-and-half and egg together in a heatproof bowl; whisk in some of the hot eggnog mixture, whisking quickly to avoid scrambling the egg. Pour the mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

By WM in Vegas

Ingredients

• ✓ eggnog
• egg yolk
• white sugar
• mascarpone cheese
• vanilla extract
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
2. 2 Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.
3. 3 Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.
4. 4 Bake in the preheated oven until custard set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5. 5 Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

By Brian M Jones

Ingredients

• ✓ eggnog
• white sugar
• butter
• vanilla candy melt
• marshmallow creme
• rum extract
• nutmeg

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil.
2. 2 Combine sugar, eggnog, and butter in a large saucepan over medium heat; bring to a boil, stirring constantly, about 5 minutes. Off heat, add vanilla candy and marshmallow creme; stir until smooth. Stir in rum extract. Pour fudge mixture into the prepared baking pan. Lightly sprinkle nutmeg on top.
3. 3 Cool fudge to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
4. 4 Lift up aluminum foil ends to remove fudge from the pan. Cut through scored lines with a large knife.

By CRAZY4SUSHI

Ingredients

• ✓ eggnog
• ✓ eggnog
• all-purpose flour
• sugar
• nutmeg
• baking powder
• baking soda
• salt
• butter
• egg
• sugar
• all-purpose flour
• nutmeg
• butter
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.
2. 2 Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.
3. 3 Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.
4. 4 Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5. 5 Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.
6. 6 Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.
7. 7 Spread or pipe frosting onto the cooled cupcakes.

By liz_lively37

Ingredients

• ✓ eggnog
• cooking spray
• sugar
• miniature marshmallow
• nutmeg
• butterscotch chip
• butter

Instructions

1. 1 Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
2. 2 Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
3. 3 Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
4. 4 Set fudge aside at room temperature until set, at least 15 minutes.

By LOONEYPROFESSOR

Ingredients

• ✓ eggnog
• ✓ eggnog
• yellow cake mix
• egg
• butter
• nutmeg
• rum extract
• vanilla pudding mix
• rum extract
• gelatin
• water
• heavy cream
• sugar
• salt
• rum extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
2. 2 For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
3. 3 Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
4. 4 For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
5. 5 For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
6. 6 To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.

By BARBCORNIA

Ingredients

• ✓ eggnog
• ✓ eggnog
• butter
• white sugar
• brown sugar
• egg
• brandy flavoring
• all-purpose flour
• baking soda
• nutmeg
• salt
• powdered sugar
• butter
• nutmeg
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
3. 3 Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
6. 6 Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
7. 7 Drizzle icing over cooled cookies and decorate with candy sprinkles.

By reddeerlazboy

Ingredients

• ✓ eggnog
• all-purpose flour
• baking soda
• salt
• margarine
• white sugar
• egg
• vanilla extract
• banana
• butter
• cream cheese
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Mix flour, baking soda, and salt together in a large bowl. Beat margarine and white sugar together in a separate bowl until light and fluffy. Beat in eggs, one at a time, until fully incorporated; stir in 2 teaspoons vanilla extract. Stir butter mixture into flour mixture, alternating with eggnog, until well combined. Fold in bananas. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove from oven and cool on a wire rack, about 1 hour.
4. 4 Beat butter and cream cheese together in a bowl until creamy and smooth; beat in 1 teaspoon vanilla extract. Add confectioners' sugar; beat on medium-low speed with an electric hand mixer until combined. Spread frosting onto cooled cake.

By Amanda P

Ingredients

• ✓ eggnog
• sugar
• all-purpose flour
• egg
• vanilla extract
• butter
• pie crust

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar and flour together in a mixing bowl. Beat in eggnog, eggs, and vanilla until mixture is smooth. Stir in butter.
3. 3 Pour mixture into prepared deep dish pie crust; dust with cinnamon and nutmeg, if using.
4. 4 Bake in the preheated oven until custard is set, 45 to 60 minutes. The outer edges of the pie should be fully set and the center should still be a little jiggly.
5. 5 Remove from oven and let cool to room temperature before slicing and serving.
6. 6 Serve and enjoy!

By KILLAKALI03

Ingredients

• ✓ eggnog
• ✓ eggnog
• all-purpose flour
• baking powder
• nutmeg
• cinnamon
• white sugar
• butter
• egg
• vanilla extract
• rum extract
• corn syrup
• vanilla extract
• rum extract
• nutmeg
• powdered sugar

Instructions

1. 1 Whisk together flour, baking powder, nutmeg, and cinnamon in a bowl.
2. 2 Cream together sugar and butter with an electric mixer in a second bowl. Mix in eggs, eggnog, vanilla extract, and rum extract. Add flour mixture and mix by hand until dough comes together. Cover the bowl with plastic wrap and chill for at least 2 hours.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Roll out dough to 1/2" thickness on a lightly floured surface. Cut into shapes with cookie cutters and place 1-inch apart on the prepared baking sheet.
5. 5 Bake in batches in the preheated oven until cookies are lightly browned on the bottom, 8 to 10 minutes. Carefully transfer to a wire rack and allow to cool, about 30 minutes.
6. 6 Meanwhile, whisk together eggnog, corn syrup, vanilla extract, rum extract, and nutmeg for the icing in a bowl. Mix in as much powdered sugar 1 cup at a time, until icing is smooth and desired consistency is reached.
7. 7 Dip cookie tops in icing and place on waxed paper to dry.

By SunnyDaysNora

Ingredients

• ✓ eggnog
• blueberry
• cherry
• cranberry
• brandy
• all-purpose flour
• baking powder
• salt
• nutmeg
• butter
• white sugar
• egg
• vanilla extract
• brandy
• water
• white sugar

Instructions

1. 1 In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
3. 3 In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
4. 4 Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
5. 5 In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.

By DOCTOR KITTEN

Ingredients

• ✓ eggnog
• bread
• raisin
• egg
• white sugar
• vanilla extract
• brown sugar
• butter
• heavy cream
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
3. 3 Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
5. 5 Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

By Childofchaos

Ingredients

• ✓ eggnog
• gingerbread cake mix
• water
• egg
• vanilla pudding mix
• heavy cream
• white sugar
• vanilla extract
• cranberry
• gingersnap cookie crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) according to package directions and baking pan material.
2. 2 Combine cake mix, water, and egg in a bowl; pour into pan size, shape, and material of your choice. Bake according to package directions and pan size, shape, and material, 24 to 37 minutes. Cool completely, about 1 hour.
3. 3 Meanwhile, place pudding mix in a large bowl; whisk in eggnog for about 2 minutes. Refrigerate pudding until gingerbread cake is cool and ready to assemble trifle.
4. 4 Whip cream in a separate large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
5. 5 Crumble ½ gingerbread cake into a trifle or large glass bowl. Spread ½ eggnog pudding over cake, then spread ½ whipped cream on top of pudding. Repeat layers with remaining ½ each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours to overnight. Sprinkle top with cranberries and cookie crumbs before serving.

By Jen Graham

Ingredients

• ✓ eggnog
• all-purpose flour
• baking powder
• nutmeg
• cinnamon
• sugar
• butter
• egg yolk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking powder, nutmeg, and cinnamon into a bowl; set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggnog, egg yolks, and vanilla; beat at medium speed until smooth.
4. 4 Gradually beat in flour mixture at low speed until just combined.
5. 5 Drop spoonfuls of dough 1 inch apart onto ungreased baking sheets; sprinkle lightly with nutmeg.
6. 6 Bake cookies in the preheated oven until edges are golden, about 20 minutes.
7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Maureen

Ingredients

• ✓ eggnog
• graham cracker crumb
• butter
• white sugar
• cream cheese
• sugar
• all-purpose flour
• egg
• rum
• nutmeg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 To make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.
3. 3 Press graham mixture into the bottom of a 9-inch springform pan.
4. 4 Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg.
6. 6 Pour eggnog mixture into cooled crust.
7. 7 Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely.
8. 8 Enjoy!

By Bill Sinclair

Ingredients

• ✓ eggnog
• ✓ eggnog
• nutmeg
• salt
• vanilla extract
• powdered sugar
• heavy cream
• milk
• salt
• vanilla extract
• cornstarch
• all-purpose flour
• white sugar
• egg yolk
• rum
• heavy cream
• vanilla extract
• egg
• butter
• sugar
• clove
• cinnamon
• salt
• baking powder
• baking soda
• nutmeg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
2. 2 Whisk flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves together in a medium bowl. Set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Add 1/3 of the flour mixture and stir until just combined. Pour in 1/2 of the cream and 1/2 of the spiced rum and mix until just combined. Continue alternating adding the flour mixture, cream, and spiced rum until combined. Do not overmix. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in pan before removing to a serving platter.
5. 5 While cake is baking, make the eggnog sauce. Whisk egg yolks and sugar together in a small bowl. Mix in flour, cornstarch, vanilla extract, and salt; mixture will be very thick.
6. 6 Combine milk and eggnog in a medium saucepan over medium-low heat. Heat until just barely simmering. Slowly pour 1/2 of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan with the milk and eggnog; whisk to combine. Continue cooking, whisking constantly, until thickened, about 2 minutes.
7. 7 Pour sauce through a fine-mesh sieve into a heat-safe bowl. Let cool slightly, then place a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
8. 8 While cake is still very warm, poke holes all over using the handle of a wooden spoon. Slowly pour eggnog sauce over cake and let soak in, spreading sauce over the cake with a spatula if necessary. Allow to cool completely, at least 30 minutes.
9. 9 Make eggnog whipped cream just before serving. Beat cream, eggnog, powdered sugar, vanilla extract, and salt together on high speed in a medium bowl until stiff peaks form.
10. 10 Place several dollops of whipped cream on the completely cooled cake. Top with freshly grated nutmeg.

By Kim

Ingredients

• ✓ eggnog
• butter
• egg
• white sugar
• white rum
• vanilla extract
• all-purpose flour
• baking powder
• salt
• sweetened condensed milk
• white rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
2. 2 Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
4. 4 Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

By Yoly

Ingredients

• ✓ eggnog
• ✓ eggnog
• pecan
• lemon peel
• rum extract
• vanilla extract
• butter
• white sugar
• salt
• all-purpose flour
• bourbon whiskey
• salt
• baking powder
• all-purpose flour
• lemon peel
• vanilla extract
• egg
• butter
• sugar

Instructions

1. 1 To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
2. 2 Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
3. 3 Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
5. 5 To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
6. 6 Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
7. 7 Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
8. 8 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.

By Baricat

Ingredients

• ✓ eggnog
• cinnamon
• whipping cream
• powdered sugar
• vanilla extract
• mascarpone cheese
• powdered sugar
• salt
• allspice
• ginger
• baking powder
• cinnamon
• all-purpose flour
• applesauce
• molasses
• white sugar
• egg
• flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with foil. Spray the foil and the sides of the pan with nonstick spray.
2. 2 Place eggs in a large bowl; beat with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, molasses, and applesauce.
3. 3 Stir flour, cinnamon, baking powder, ginger, allspice, and salt together in a separate bowl. Add to the wet ingredients and mix to combine. Spread into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
5. 5 Lay a kitchen towel on a work surface and sprinkle liberally with 1/4 cup powdered sugar, or as needed. Remove cake from the oven and immediately turn out onto the towel.
6. 6 Start at the narrow end and roll the towel and cake together. Let sit until completely cool, about 2 hours. The cake will be sticky, soft, and spongy; it might come off a little on your fingers, but that's okay.
7. 7 Place mascarpone cheese in a medium mixing bowl. Beat with a hand mixer or an electric wire whisk and gradually add vanilla, followed by 1 cup powdered sugar. Slowly add whipping cream and continue to beat until icing becomes light and fluffy. Mix in eggnog.
8. 8 Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the filling over the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake. As you roll, the filling will shift a little and you may need to remove some if you've put too much on; that's okay, just have a knife handy to scrape off any excess as you roll.
9. 9 Cut into slices. Top with remaining filling and dust with cinnamon and powdered sugar. Or, wrap cake in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.

By LBurns