Countdown to Christmas - A Simple and Spirited Eggnog Bread

From the kitchen of One Perfect Bite...This is a nice quick bread to make for meetings or bake sales that have claims on your time at this time of year. It takes all of 5 minutes to prepare, and while it will never win any contests, it is an honest and nicely flavored loaf that everyone seems to enjoy. This is a two bowl and wooden spoon affair, so it is a great project for those with limited cooking skills, regardless of their ages. While the rum that is used in this recipe can be replaced with 2 teaspoons of rum extract and the addition of another 1/4 cup of eggnog, it will give the load an entirely different flavor. I think that rum extract has a distinctive flavor that is a poor substitute for the real thing, but many people prefer to use it in their baking. However, you decide to flavor this loaf, I think you will enjoy it. The ease with which it can be made makes it perfect for this busy holiday season. Here is how it's made.

Spirited Eggnog Bread...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
3/4 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
1/4 cup dark rum
2 teaspoons vanilla extract

Directions:
1) Grease an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Line bottom of pan with parchment paper and grease again. Preheat oven to 350 degrees F.
2) Combine flour, baking powder, salt, cinnamon and nutmeg in a large bowl. In another bowl, beat eggs, eggnog, rum, sugar, butter and vanilla extract. Stir wet ingredients into dry ingredients just until moistened.
3) Pour into prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted near center comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Remove from pan and cool to room temperature. To store, wrap loaf in plastic wrap. Yield: 1 loaf.

      

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Countdown to Christmas - Eggnog Cheesecake

From the kitchen of One Perfect Bite...I hope you enjoy the holiday season as much as I do, because if all goes according to plan, I'll be featuring a seasonal recipes each day until Christmas actually arrives. The recipes I'll be sharing are associated with the Christmas season as it's celebrated in the United States and other countries that have strong holiday traditions that include special foods that are served with the Christmas feast. The first feature in the series is actually my second best eggnog cheesecake. It's the one I make for meetings or communal gatherings where what is served is not as important as the socialization the affair provides. This is a near effortless cake that is made seasonal by including eggnog in the mix. The cake also contains a small amount of rum which gives it a bit of additional flavor. While many cooks like to use rum extract in recipes such as this, I prefer to use the real thing. I find the taste of the extract to be off-putting and it lingers unpleasantly on my tongue, so I avoid its use whenever I can. This cake is super simple to make and it can be prepared and frozen weeks before you need it. I like to serve this with rum flavored whipped cream which adds a festive air and helps to mask the simplicity of this lovely cheesecake. Here is how it is made.

Eggnog Cheesecake...from the kitchen of One Perfect Bite inspired by Taste of Home

Ingredients:
Crust
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
Filling
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, lightly beaten
3/4 cup commercial eggnog
1 tablespoon dark rum
Dash ground nutmeg

Directions:
1) Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Preheat oven to 325 degrees F.
2) In a small bowl, combine cracker crumbs, sugar and butter. Press onto bottom of pan. Place on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
3) In a large bowl, beat cream cheese, sugar and flour until smooth. Add eggs and beat on low speed just until combined. Gradually stir in eggnog, rum and nutmeg. Pour filling over crust. Place springform pan in a large baking pan. Add 1 inch of hot water to larger pan.
4) Bake for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Serve with a dollop of rum whipped cream. Yield: 12-16 servings.

Rum Whipped Cream

Ingredients:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla
1 tablespoon dark rum

Directions:
Combine all ingredients and whip until soft peaks form.

      

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