How To make Eggnog Logs
1 1/4 c Sugar
1 c Butter-flavor crisco
1 Eggs
1/4 c Light corn syrup
1 ts Vanilla
1 ts Rum extract
3 c Flour
1 1/2 ts Nutmeg
1 ts Baking soda
1/2 ts Salt
1 c Powdered sugar
3 tb Water
1 c Pecans, toasted; finely chop
In large bowl with electric mixer at medium speed, beat sugar and shortening until well blended. Add eggs, syrup and vanilla and rum; beat until well blended and fluffy. In medium bowl, combine flour, nutmeg, baking soda and salt. With mixer at low speed, gradually add flour mixture to shortening mixture, beating until well blended. Form dough into ball and wrap in plastic wrap; refrigerate several hours or overnight. Preheat oven to 375 degrees. Divide dough into 10 pieces; roll each piece into a 15-inch rope. Cut each rope into five 3" logs. Place 2 inches apart on ungreased cookie sheets. Bake 7 to 9 minutes until just lightly browned. Cool 2 minutes on cookie sheet, remove to rack and cool completely. Meanwhile, prepare icing: In small bowl combine powdered sugar and 3 T. water; stir until smooth. Dip both ends of each cookie log into icing then roll in chopped pecans. -----
How To make Eggnog Logs's Videos
A Traditional Christmas Dessert Bûche de Noël | Chef Jean-Pierre
Hello There Friends, Today is a special Christmas recipe! A Traditional Cake that is meant to look like a Yule Log. The burning of a Yule Log is a special Christmas tradition that symbolizes guiding beacons for the Christ Child. Although, why would we want to light a fire to stop Santa from coming down the chimney? I will never know. Let me know your own Yule Log tradition in the comments below and what you think of the Recipe. Merry Christmas to all!
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0:00 Intro
0:34 Making the Cake
11:55 Making the Inside Filling
17:08 Making the Outside Frosting
20:32 Making Meringue Mushrooms
23:19 Time to assemble
26:54 Rolling the Roulade
29:21 Frosting the Cake
34:17 Decorating
37:36 Encore
Amazing Eggnog Recipe
My traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too!
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AGE your raw egg eggnog
Buy the Adam Ragusea chef knife for Christmas or whatever you're into!
Thanks to Dr. Vincent Fischetti at Rockefeller University:
More about Dr. Rebecca Lancefield at Rockefeller:
Ben Zimmer's article on eggnog etymology:
Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof):
***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER***
1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish
Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.
Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.
Eggnog Bread with Rum Glaze
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Here is the recipe:
2 eggs
1 and 1/2 cups of regular eggnog (not low fat)
2 tsp Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter @ room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix (see pic above)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
#Rum glaze:
1 cup sifted confectioners sugar
2 tsp eggnog
2 tbl Spiced Rum
1/8 tsp of ground nutmeg
--Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour.
--In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine.
--In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware.
--Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes.
--Rum Glaze: Whisk together and pour over your cooled eggnog bread.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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Jew Tries Popular Christmas Food (Fruit Cake, Yule Log, Eggnog & More) | Eitan Bernath
There are so many iconic Christmas foods served at this time of year, and I have now tried them ALL! From fruit cake to beef wellington, here's what I think. Spoiler alert: they're not all good.
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