DIY: Eggnog recipes!

Nicole Dellolio – Opinions Editor

With December here already it’s the perfect time to start making holiday foods, especially ones containing eggnog. This week’s Do-It-Yourself is for two recipes containing eggnog. The recipes are courtesy of sheknows.com. Enjoy!

Baked eggnog doughnuts with eggnog rum glaze

Yields six doughnuts

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon fresh grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup eggnog
• 1 egg
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla
• 3 tablespoons eggnog
• 1 tablespoon rum
• 1-1/2 cups powdered sugar

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Lightly grease a doughnut pan.
2. In a medium-size bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the 1/2 cup eggnog, egg, vegetable oil and vanilla. Whisk the wet ingredients into the dry ingredients.
3. Spoon the batter into the pan, filling each doughnut only 3/4 of the way.
4. Bake for seven minutes. Turn the doughnuts onto a cooling rack and allow them to cool.
5. To make the glaze, whisk the powdered sugar into the three tablespoons of eggnog and rum. Dip each doughnut halfway into the glaze and allow the glaze to set.

Eggnog Pancakes

Ingredients:

• 2 cups pancake mix
• 1 egg
• 1 1/2 cups Shamrock Farm Eggnog
• 1 1/2 teaspoons vanilla extract
• 1 pinch ground nutmeg
• 1 can jellied cranberry sauce

Directions:

1. Place pancake mix in a bowl.
2. In another bowl, whisk Shamrock Farms Eggnog, egg, vanilla and nutmeg.
3. Stir mixture into pancake mix until moistened.
4. Pour batter onto a lightly greased hot griddle and turn when bubbles form on top of the pancakes.
5. Flip, and cook until second side is golden brown. Serve with cranberry sauce.