Eggnog as an ingredient in pie and other desserts

It is interesting how we have memories associated with food. When it comes to eggnog, I immediately think of Chevy Chase in the "National Lampoon's Christmas Vacation" movie -- he is very frustrated and dips his large antlered moose mug into the bowl of eggnog and announces, "It's good. It's good." I am not an eggnog drinker, but I do like it in a recipe. In thinking about that scene in the comedy, I decided to pass along a few recipes using eggnog in hopes it will add some joy to your Christmas season.

Eggnog Cream Pie

For the pastry:

• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup cold butter, cubed
• 10 tablespoons ice cold water, adding less or more as needed

For the filling:

• 3/4 cup cold heavy cream
• 1 cup eggnog
• 1/2 cup milk
• 1 box instant vanilla pudding
• For garnish, choose chocolate shavings, sprinkling of cinnamon or nutmeg

In the bowl of a stand mixer, stir whole-wheat pastry flour, all-purpose flour, sugar and salt together until combined. Stir in cold butter until it's the size of peas. With the mixer on low, stream in ice cold water by the tablespoon until the dough starts coming together. It should be moist, but not sticky. If you grab a few pieces and squeeze them together in your hand, they should stick together without leaving a residue on your hands. Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use. Recipe will make two pie crusts.

When ready to make the pie crust, remove one disk of dough from refrigerator and set it out for 10 to 15 minutes to make it easier to roll. Heat oven to 400 degrees. Flour board and rolling pin and roll out dough to large circle. Place in pie pan, cut off extra dough and scallop the top edges of crust. Prick bottom of crust with fork. Bake for 10 to 12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.

For the filling, whip cream until stiff peaks form. Set in refrigerator until ready to use. Whisk eggnog, milk and instant vanilla pudding together until smooth. Let it thicken 3 to 5 minutes. Fold half the whipped cream into eggnog pudding and pour into cooled pie shell. Cover with plastic wrap and refrigerate 2 hours or more. Make sure whipped cream makes it back into the refrigerator.

When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings, cinnamon or nutmeg or the garnish of your choice. Serve.

Eggnog Éclair Dessert

• 1 package (1 pound) graham crackers
• 2 small (3.4 ounces each) vanilla instant pudding
• 1 1/2 cups milk
• 2 cups of low-fat eggnog
• 8 ounces frozen whipped topping, thawed
• 1 can of chocolate frosting

Mix the pudding, eggnog and milk in a bowl. Blend together for about 2 minutes, then fold in the whipped topping. Spray a 9x13-inch pan with nonstick spray. Place a layer of whole graham crackers on the bottom, breaking some of the graham crackers in half to fit in the small cracks if necessary, then top with 1/2 the pudding. Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers. You may wish to microwave the frosting in the container for about 30 seconds so it will easily spread. Chill overnight or for at least 8 hours.

Eggnog Cookies

These soft cookies are loaded with the flavors of eggnog and a nice holiday treat.

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 egg yolks
• 1/2 cup eggnog
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 2 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Eggnog frosting:

• 1/2 cup butter, softened
• 3 cups powdered sugar
• 4 to 5 tablespoons eggnog
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Heat oven to 350 degrees. Grease cookie sheet and set aside. In a large bowl, cream butter and sugars until fluffy. Add egg yolks, eggnog and vanilla; continue beating until creamy. Add flour, baking powder, nutmeg, cinnamon and salt. Beat on medium speed until well combined. Roll into 1-inch balls and place 2 inches apart on cookie sheet.

Bake at 350 degrees for 10 to 12 minutes.

To prepare the eggnog frosting, cream butter until fluffy. Add powdered sugar and beat until combined. Add eggnog, nutmeg and cinnamon. Beat for 3 minutes until smooth. Frost cooled cookies and sprinkle nutmeg over the frosting if desired.

Overnight Eggnog Coffeecake

Streusel topping:

• 1/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon ground nutmeg

Coffeecake:

• 1 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 1 cup eggnog
• 1 container (8 ounces) sour cream
• 1 teaspoon rum extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Eggnog glaze:

• 1/2 cup powdered sugar
• 1 to 2 tablespoons eggnog

Grease bottom only of 9x13-inch rectangular pan, with shortening. In small bowl, mix all streusel topping ingredients with fork until crumbly; set aside.

In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle streusel topping over batter. Cover and refrigerate at least 8 hours.

Heat oven to 350 degrees. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

In small bowl, mix all eggnog glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffeecake. Makes 15 servings if cut 5 rows by 3 rows.

Mini Eggnog Pies

• 1 box vanilla or butterscotch instant pudding
• 2 cups eggnog
• 1 2/3 cups ground or crushed gingersnaps (or your favorite ginger cookie)
• 2 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground chili powder
• 1/4 cup dark chocolate shavings
• Ground chili powder for garnish

Heat oven to 350 degrees. In medium mixing bowl, whisk together pudding mix and eggnog. Just follow the directions on pudding box in regards to whisking time. When thickened, whisk in cinnamon and nutmeg, then set in freezer.

Blend cookies in food processor. When cookies are finely ground, pulse in 1 teaspoon ground chili powder. Pour in melted butter and pulse until well incorporated.

Place mini cupcake liners on a cookie sheet. Around Christmas you can find pretty Christmas designs on mini cupcake papers that add a festive touch to these tiny pies. Using a mini ice cream scoop or a tablespoon, scoop and fill paper liners 3/4 full with cookie mixture. Use the back of the scoop to push the cookie mixture down, to sort of fit the sides of the liners, turning them into mini pie shells. Bake in preheated oven for 10 minutes, or until slightly browned. Remove and set aside to cool.

Remove pudding mixture from freezer and do a quick whisk to make mixture smooth again. With mini ice cream scoop or a piping bag with star tip, put one scoop of pudding mixture into each completely cooled mini pie shell. Garnish with sprinkle of chili powder and shaved dark chocolate. Cover and refrigerate until ready to serve. Also can make ahead and freeze. Good in freezer for about a week if in sealed container. Serves: Roughly 32 mini pies.

Have a great week, and until next time, happy cooking.