RING IN THE NEW YEAR WITH EGG NOG BREAD, CAKE OR COOKIES

It took more than a couple of experiments before I had the correct amount of rum flavoring, brandy flavoring, and nutmeg to give a full-bodied egg nog taste to this recipe.  After I finished and had a fully developed recipe, I couldn't find brandy extract or flavoring in my part of the country.  If you can't find brandy flavoring, a good substitute is LorAnne Oils https://www.lorannoils.com/.  Their web site is very interesting.  They sell just about any flavor you can think of in a concentrated oil.  When using oils to replace extracts/flavorings, use 1/4 teaspoon of oil for every teaspoon of extract/flavorings.


What I like about this recipe is that it can be made into loaves of bread, baked in Bundt pans for cake, or baked in mini-Bundt pans to make little "cookies".  The mini-Bundt pan "cookies" look delightful on a cookie plate of a mixed variety of cookies. 

Fragnant with nutmeg, these treats are yummy no matter what shape they are.  Enjoy!!! 

When I make Egg Nog Bread as bread, I like to add Michigan Dried Tart Cherries to the batter.  The combination of Egg Nog and cherries is delicious and for the holidays it makes a very pretty bread when sliced and put on a plate.


MICHIGAN COTTAGE COOK EGG NOG BREAD


2 eggs, beaten
1 c dairy eggnog
2 t rum flavoring extract
1 t brandy extract
1 t vanilla
1 c sugar
1/3 c sour cream
½ c butter, melted
2 ¼ c flour
2 t baking powder
½ t salt
1 t nutmeg
GLAZE
2 T butter, melted
1 ½ c powdered sugar
2 T dairy eggnog
A little rum extract

Ingredients:  Eggs, eggnog, rum extract, brandy extract, vanilla, sugar, sour cream, butter, flour, baking powder, salt, and nutmeg.

Dried Michigan tart cherries make a nice addition.

Glaze:  Powdered sugar, butter, eggnog and rum extract.

Combine the flour, baking powder, salt, and nutmeg together.  Mix well.  Set aside.  In a large bowl, beat eggs.  Combine eggs, eggnog, flavorings, sugar, sour cream and melted butter together. Mix well with an electric mixer. Add dry ingredients to eggnog mixture and mix to moisten. Pour into well greased loaf pan/pans. Bake in preheated 350° oven for 40 to 60 minutes for a large loaf pan or 20 minutes for a 2 ½ x 4-inch loaf pans. Makes 12 loaves from the 2 ½ x 4-inch pans. Mix together the glaze ingredients and pour (spread) over bread while it is still warm.

This pan makes great little Bundt cakes.

For loaf pans I use Original cooking spray.  For Bundt pans, I use the cooking spray with four.

I use this pan to make little Bundt cookies.

Beat eggs.

Add eggnog, rum flavoring, brandy flavoring, vanilla, sugar, sour cream, and melted butter.

Mix well.

Add combined dry ingredients.

Beat to moisten.

Scoop batter into pan.

Ready to bake in preheated 350° oven.  For this size, bake 15 minutes.

Flour the cherries before adding to batter so they don't sink to the bottom.  I didn't.  I was in a hurry.  Cherries sank to the bottom of the pan. 

Little Bundt "cookies".

For glaze, put butter into a bowl.

Add powdered sugar, eggnog, and rum extract.  Beat well.  Add a little eggnog if the glaze is too thick.

Glaze while still warm.

So pretty and so good.

Enjoy!!!!!!