FOOD

Egg Nog French Toast

INGREDIENTS:

12 slices of Irish Soda Bread
1 ½ tablespoons ground cinnamon
1 ½ cups Egg Nog
2 eggs, beaten slightly


DIRECTIONS:

1. Whisk the eggs, Egg Nog, and cinnamon together in a mixing bowl until well blended. 
Pour the mixture into a shallow dish.

2. Dip one slice of bread at a time into the Egg Nog mixture, being sure to coat each side.

3. Place the prepared bread slices onto a preheated skillet, turning once, until golden brown  on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French 
toast is cooked.

Top with a wee bit of cinnamon, powdered sugar & syrup.  


Egg Nog Pound Cake

INGREDIENTS:

1 tsp. each vanilla, rum, brandy, almond, lemon flavor
1 cup Egg Nog
3 cups sugar
½ cup shortening
2 sticks butter
1 tsp. baking powder
3 cups flour

DIRECTIONS:
1. Sift flour, measure, add baking powder, sift again. Cream butter and eggs one at a time beating thoroughly after each addition, add the different flavors. 

2. Add dry ingredients alternately with the Egg Nog, starting and ending with flour. Stir just enough after each addition to blend thoroughly. Do not beat. Preheat oven to 325º. Bake in greased and floured 10 inch tube pan for 1 ½ hours without opening door. Cool 15 minutes before removing from pan. Turn on cutting board.



Galway Bay Irish Egg Nog Pumpkin Pie 

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INGREDIENTS:
1/4 cup Galway Bay Irish Egg Nog
2 cups pumpkin puree
1 cups heavy cream
1/3 cups brown sugar
1/4 tsp. salt
2 eggs
1/4 tsp. cinnamon
1/2 tsp. all spice
1/2 tsp. nut meg
1/2 tsp. vanilla extract
Pre-made graham cracker pie crust


DIRECTIONS:

Combine all ingredients until you have a smooth texture.  Pour mixture into 1 graham cracker pie crust and bake on 325 F for 1 hour or until a toothpick comes out clean.


Egg Nog Frosting 

INGREDIENTS:

1 (8-ounce) package cream cheese, softened
1/2 stick (4 tablespoons) salted butter, softened
3 tablespoons Galway Bay's Irish Egg Nog
1 (16-ounce) package powdered or confectioners' sugar


DIRECTIONS:
1. With an electric mixer in a large bowl, beat the softened cream cheese and butter together until smooth.

2.Then beat in the Galway Bay's Egg Nog.

3. On low speed, add the powdered sugar, a little at a time, beating until smooth. Frost the cupcakes when they are completely cool. Keep frosted cupcakes refrigerated.



Irish Eggnog Cannoli Dip

INGREDIENTS:

5 Cups of Galway Bay Irish Egg Nog
1/3 cup rice vinegar
1 ½ cups powdered sugar
8 oz. cream cheese
¾ cup of mini plain chocolate chips
Graham crackers

 

DIRECTIONS:
1. Home-made Egg Nog Ricotta
Heat 5 cups of eggnog to 180 degrees. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into a cheesecloth-lined colander and allow it to drain into a bowl at room temperature for 20 to 25 minutes.  Discard the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta

The ricotta will keep in the fridge for about a week.

2.  Cannoli Dip

Cream 1 ½ cups of powdered sugar with 8 oz. cream cheese. Then add 2 cups of egg nog ricotta and 1/2 cup of mini chocolate chips.

In serving dish, top with some more chocolate chips, and serve with graham crackers.