Eggnog Logs Recipes

Steps:

• Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
• In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
• Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
• To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Steps:

• In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy.
• Stir in flour& 1 tsp nutmeg; mix well.
• Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling.
• Preheat oven to 350F degrees.
• Divide dough into 6 pieces.
• On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter.
• Cut into 3-inch lengths; place on ungreased cookie sheets.
• Bake 12-15 minutes or until light golden brown.
• Immediately remove from cookie sheets,& cool completely.
• To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg), adding enough milk for desired spreading consistency; blend until smooth.
• Spread frosting on cookies, and mark with tines of a fork to resemble bark.
• Sprinkle each cookie lightly with nutmeg,& allow frosting to set.
• Store cookies in a tightly covered container.
• **NOTE:These cookies freeze well.

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.