Super Fast Rum Raisin Egg Nog Recipes

EGG NOG

Steps:

• Blend all ingredients (except milk) until smooth and pour into a heat-proof mug.
• Add boiling milk, sprinkle with nutmeg and serve.

SNOWMAN BANANA NOG

Steps:

• Heat a hot-glue gun.
• Glue 3 buttons down the front of 4 pint-size (16-ounce) mason jars. Cut 4 strips of red or green felt, each 1 1/4 inches by 18 inches. Snip fringe into the ends of the felt with scissors. Wrap a felt scarf around the neck of each jar.
• Put the milk, sugar, vanilla, nutmeg, allspice and banana in a blender and blend on high speed until the banana liquifies and the drink is thick and creamy. Pour into the decorated jars and mound whipped cream on top of each drink so it's taller than the rim. Grate more nutmeg on top. Insert a straw and sprinkle confectioners' sugar snow over everything.

EGGNOG PANNA COTTA WITH RUM SOAKED RAISINS AND PECANS

Steps:

• Place yolks and sugar into a stand mixer with whisk attachment whipping on high for about 1 minute until yolks are creamed.
• Place a gelatin sheet in cold water to bloom.
• Place milk, cream, nutmeg, cinnamon, salt and vanilla into a pot and bring to a simmer on low. Add a big spoon of the hot milk mixture to your egg mixture, to temper them as you don't want to cook the eggs. Once most of the milk has been added to the eggs, pour the mixture back into the pot and place it on medium heat. Whisk constantly for a few minutes until it reaches 160 °F (70 °C). If you don't have a thermometer, cook until the mixture is slightly thickened. Next, add your bloomed gelatin and whisk until it's dissolved.
• Pour mixture into 8 glass jars or ramekins of your choice. Place in the fridge to set for at least 4 hours.
• Raisin and Pecan Garnish
• Place all garnish ingredients into a small pot and bring it to a simmer for about 1 minute.
• Place in a container with a lid and let it stand for about 30 minutes to let the raisins absorb the rum.
• Garnish the top of each panna cotta with your raisin and pecan mix and serve chilled.

JANETTE'S LIGHTER APPLE RUM RAISIN PIE

Steps:

• To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.