Egg Nog Punch

Egg Nog Punch
Egg Nog Punch
Directions:
Ingredients:
•2 half-gallon
Oberweis Egg Nog
•1 bottle of sparkling
non-alcoholic apple
cider
•3/4 cup spiced dark rum (optional)
•16 ounce can whole
berry cranberry sauce
Day 1
•In blender, mix the cranberry sauce and 2 cups of
Oberweis Egg Nog. Blend until smooth and pour
into a small ring mold or ice cube trays and freeze
overnight.
Day 2
•The next day, in large punch bowl, combine the rest
of the egg nog and sparkling cider.
•Add rum (optional)
•Add the frozen cranberry ice cubes or frozen
cranberry ring and serve in festive holiday glasses.
Egg Nog French Toast
Egg Nog French Toast
Directions:
Ingredients:
•1 cup Oberweis Egg Nog
•3 Eggs
•1 tsp. sugar
•1 tsp. salt
•10 slices of bread
•Oberweis Butter
• Maple syrup
•Whisk eggs lightly with a fork. Stir in sugar, salt, and
egg nog – mix well. Pour the mixture into a shallow
dish. Apply a thin layer of butter to griddle or skillet
and heat over a medium-low heat.
•Dip one slice of bread at a time into the eggnog
mixture, then carefully turn to coat the other side.
Soak only as many slices as you will be cooking at
one time.
•Place bread slices into griddle or skillet, heating
slowly until bottom is golden brown. Turn and brown
the other side. Serve French toast immediately with
butter and syrup.
Egg Nog Cookies
Egg Nog Cookies
Directions:
•Preheat oven to 350 degrees F. Grease cookie sheets.
Ingredients:
•1 cup Oberweis Egg Nog
•1 cup margarine
•1 cup white sugar
•1 large egg
•3 1/4 cups flour
• 1 tsp. baking powder
•1 tsp. baking soda
• 1/2 tsp. salt
Icing:
•1 1/2 cups confectioners’
sugar
•3 Tbsp. Oberweis Egg Nog
•In a medium bowl, cream together margarine and white sugar
until smooth. Stir in 1 egg and 1 cup egg nog.
•Combine flour, baking powder, baking soda and salt; stir into the
sugar mixture so it is well blended.
•Drop by rounded spoonfuls onto prepared cookie sheet or roll out
dough and use your favorite holiday cookie cutters!
•Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet
for 5 minutes before removing to a wire rack to cool completely.
•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.
Peppermint
Egg Nog Punch
Peppermint Egg Nog Punch
Directions:
Ingredients:
•1 quart Oberweis Egg Nog
•1 quart Oberweis
Peppermint Ice Cream
•8 – 12 ounces of
lemon-lime pop
•1/2 cup rum (optional)
•24 small peppermint candy
canes for garnish
•Set aside 2 or 3 round scoops of ice cream in the
freezer for garnish.
•In a large bowl stir remaining ice cream until softened.
Gradually stir in egg nog and rum (optional).
•Transfer to large punch bowl, and slowly stir in lemon-lime pop.
•Hang candy canes around the edge of the punch bowl.
Float reserved ice cream scoops on top, and serve
immediately.
Egg Nog Muffins
Egg Nog Muffins
Directions:
Ingredients:
•Preheat oven to 400 degrees F. Prepare 12 muffin cups
in muffin pan.
•1 1/4 cup Oberweis
Egg Nog
•Sift together flour, sugar, baking powder, and salt into
large bowl.
•5 tbsp. Oberweis Butter
(melted)
•Stir in egg nog, butter, egg and nutmeg.
•1 large egg
•1/2 teaspoon nutmeg
•2 cup flour
•2/3 cup sugar
•1 Tbsp. baking powder
•1/2 tsp. salt
•Spoon into cups 2/3 full and bake 20 minutes or until
golden brown.
Chocolate
Egg Nog Drink
Chocolate Egg Nog Drink
Directions:
Ingredients:
•2 half-gallon Oberweis Egg Nog
•1 quart Oberweis
Chocolate Milk
•1 cup creme de cocoa
(optional)
•whipped cream
•chocolate shavings
• In large punch bowl, combine egg nog and chocolate milk.
•Add creme de cocoa (optional)
•Pour into crystal glasses or cups. Top with whipped
cream and chocolate shavings.
Egg Nog Whipped Cream
Egg Nog Whipped Cream
Directions:
Ingredients:
•1/2 cup Oberweis
Egg Nog
•1/2 cup Oberweis Heavy
Whipping Cream
•1 Tbsp. powdered sugar
•1/2 Tbsp. vanilla extract
•1/2 tsp. nutmeg
• Whisk the sugar and vanilla extract together.
•Add egg nog, heavy whipping cream, and nutmeg.
•Whip until stiff peaks form, about 2 – 3 minutes.
Great on hot chocolate, pumpkin pie and
other holiday favorites!
Egg Nog Pancakes
Egg Nog Pancakes
Directions:
Ingredients:
•Heat griddle or skillet to medium heat. Coat lightly with
cooking spray.
•2 cups Oberweis Egg Nog
•In a large bowl, sift flour with sugar, baking powder,
and salt.
•2 Tbsp. Oberweis Butter softened
•In a separate bowl, mix remaining ingredients.
•1 large egg - lightly beaten
•1 1/2 cups flour
•1 Tbsp. sugar
•2 1/2 tsp. baking powder
•1/2 tsp. salt
•Add wet ingredients to dry ingredients and mix well.
•Pour batter - about 1/4 cup per pancake - onto griddle.
When pancakes begin to bubble on top, flip and cook until
both sides are golden brown.
•Serve with butter and syrup; or powdered sugar with a
sprinkle of nutmeg.
Chocolate Egg Nog
Tapioca Pudding
Chocolate Egg Nog
Tapioca Pudding
Directions:
Ingredients:
•3 cups Oberweis
Egg Nog
•3 cups Oberweis
Fat Free Milk
•6 Tbsp. minute tapioca
•1/3 cup granulated sugar
•6 squares (1 oz. each)
semi-sweet chocolate squares
•2 tsp. vanilla extract
•Mix all ingredients, except vanilla, in a large saucepan
and let stand 5 minutes at room temperature.
•Place on stove over medium heat. Bring to a full boil
while stirring constantly.
•After reaching a full, bubbling boil, remove from heat
and stir in vanilla.
•Let cool for 30 minutes to serve warm, or refrigerate
3 hours to serve chilled. (To prevent a skin from forming
on the top surface of the pudding, cover with plastic
wrap while cooling. Allow plastic wrap to contact the
pudding surface.)
Serve with a large dollop of Oberweis Egg Nog Whip
for true indulgence.