Raspberry Eggnog Recipes

EGGNOG-RASPBERRY BELGIAN WAFFLES

Steps:

• Heat a Belgian waffle iron.
• Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
• Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
• Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
• To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

RASPBERRY EGGNOG

Steps:

• Mix Chambord and Eggnog in an on-the-rocks glass.
• If the mood hits you, top with chocolate shavings, nutmeg, or even a fresh raspberry if your eggnog is thick enough.

EGGNOG BAVARIAN WITH RASPBERRY-CURRANT SAUCE

Steps:

• 1. IN a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
• 2. In a small bowl, beat cream until stiff peaks from. Fold cream and walnuts into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
• 3. Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

RASPBERRY-TOPPED EGGNOG CHEESECAKE

Steps:

• Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust about 10 minutes or until set.
• Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in 1 cup sugar until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix). Pour over crust.
• Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Refrigerate at least 6 hours or overnight.
• In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Refrigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheesecake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator.

RASPBERRY & BUTTERSCOTCH EGGNOG

Steps:

• Process raspberries in a food processor until smooth.
• Place milk, cream, eggs, sweetened condensed milk and schnapps into a blender and blend until smooth. Add raspberries and blend to combine. Strain to remove seed and refrigerate until ready to serve.
• To serve, pour eggnog into glasses and float a raspberry on top.