Eggnog Cookies
Eggnog Pancakes
Eggnog Cream Pie
Eggnog French Toast
Eggnog Custard
Homemade Peppermint Hot Chocolate
Eggnog Cookies
1 cup softened Maple View Farm Salted Butter
2 cups sugar
1 cup Maple View Farm Eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 egg white, lightly beaten (Latta Farm eggs work well with this recipe)
Colored sugar
In a bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover mixture and chill for 1 hour.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar.
Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool on wire racks.
Eggnog Pancakes
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1-1/2 cups Maple View Farm Eggnog
2 tablespoons Maple View Farm Melted Butter
In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Eggnog Cream Pie
1 package (5.1 ounces) cook-and-serve vanilla pudding mix
1/8 to 1/4 teaspoon ground nutmeg
1-1/2 cups Maple View Farm Eggnog
2 cups heavy Maple View Farm whipping cream-whipped
1 pastry shell (9 inches), baked
In a saucepan, combine the pudding mix, nutmeg and eggnog. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat. Cool. Fold in whipped cream. Pour into crust. Garnish with whipped cream and nutmeg if desired.
Eggnog French Toast
2/3 cup Maple View Farm Eggnog
1 egg (Latta Farm eggs are ideal!)
Combine and dip bread slices into and fry until done.
Eggnog Custard
1 egg, beaten
1 Cup Maple View Farm Eggnog
2 tablespoons white sugar
2 pinches of ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Fill an 8×8 inch baking dish with 1 inch of water.
Beat the 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 the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
Homemade Peppermint Hot Chocolate
1/3 cup unsweetened cocoa powder
1 quart Maple View Farm milk (whole, skim or lowfat)
1/2 cup semisweet chocolate chips (3 ounces)
7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
pinch of salt
Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.