Eggnog is always a holiday staple, but many find themselves with more in their refrigerator than they know what to do with. You may not even know how many other uses there are for eggnog besides just drinking it. With the main ingredients being sugar, eggs, milk and heavy cream, eggnog is a perfect substitute in baking and breakfast recipes. The richness of eggnog makes it a great ingredient to bake with all while making your recipe a bit more festive.
Here are a few ways to use up that extra eggnog:
No one can refuse a milkshake, even in the winter! Use a blender to combine ¼ cup of our PICS eggnog and 4 scoops of the ice cream of your choice (we suggest PICS vanilla: a classic). For an extra festive treat, top with whipped cream, holiday sprinkles and a cherry.
- Pancake and waffle batter
Instead of using milk in pancake or waffle batter, use eggnog. It will feel like Christmas morning every day!
This holiday icing is perfect to use on cinnamon buns, cupcakes, cookies or just about anything! You’ll just need ½ cup melted butter, 1 teaspoon vanilla extract, 4 cups confectioners’ sugar, and 6 tablespoons eggnog. Combine the ingredients, while slowly mixing in the confectioners’ sugar. Incredible!
Whether you’re using rolled oats or instant oatmeal, you can swap out water or milk for our PICS eggnog. This makes a quick and easy holiday breakfast.
- Mashed sweet potatoes
Rather than adding sour cream to your mashed sweet potatoes, use eggnog! It’ll make it extra creamy and sweet.
The holiday season will be over before you know it, so be sure to try one (or a few, or all) of these methods, and head over to your local store to grab our PICS eggnog before it’s too late. Happy holidays from our family to yours!
- Your butter & water must be cold; even frozen butter works as long as you cut it into cubes before freezing
- Measure ingredients carefully to prevent a tough, greasy or soggy crust
- Cut the fat into the flour just until the size of peas (use a fork or pastry blender)
- Handle pie dough as little as possible to ensure a flaky and tender crust
- Chill pie dough for several hours to tenderize the dough, and prevent shrinkage during baking
- Allow the dough to come to room temperature before rolling
- Roll dough from the center out to a 1/8̋ thickness or less
- To place the pie crust in the pie pan, carefully loosen it from the cutting board; fold it over the rolling pin. Unroll it into the pan and press down lightly
- Trim any excess dough, leaving approximately ½ ̋ for fluting the edge
- Flute the edge by pinching dough between the thumb and forefinger or seal the edge by pressing the dough with a fork against the rim of the pie pan
- When baking a crust without the filling, prick the dough with a fork and place dry beans or rice in the bottom to prevent shrinkage while baking. Bake in a preheated 450°F oven for 10 -12 minutes or until lightly browned.
- For the crust to be baked with a filling, do not prick the crust. For pies with juicy fillings, brush the bottom of the crust with egg white or melted butter to prevent a soggy crust.
- For pies that bake more than 30 minutes, place a rim of foil around the edge of the crust during the first half of baking to prevent over-browning
- 2 PICS eggs
- 1 cup PICS sugar
- ½ cup Price Chopper flour
- ½ cup PICS butter, melted
- 1 T. PICS vanilla
- 1 cup PICS pecans, chopped
- 6 oz. semi sweet chocolate morsels
- 1 pastry shell, unbaked
- Bake in quantity and freeze whenever possible – baked cookies will keep in the freezer for up to 3 or 4 weeks
- Prepare cookie dough when you are able to steal a little extra time – prepared dough will keep at least 3 days in the refrigerator or in the freezer for up to 3 months
- Assemble all ingredients and equipment before beginning a recipe
- Line cookie sheets with parchment paper to help cut down on clean up
- While cookies are baking, prepare other cookie sheets to go in the oven
- Save time when shopping and measuring:
- 1 lb. box confectioners’ sugar = 4 cups
- 1 lb. box brown sugar = 2 cups, packed
- 5 lb. bag granulated sugar = 10 cups
- 5 lb. bag all-purpose flour = 20 cups
- 1 cup cake flour = 7/8 cup sifted all-purpose
- 1 lb. box seedless raisins = 2 3/4 cups
- 6 extra-large eggs = 8 large eggs
- Allow butter and eggs to come to room temperature before using
- Measure ingredients carefully
- Do not over-mix cookie dough
- Chill dough well when instructed so the dough will be easier to work with
- Allow at least 2 inches of space between cookies on cookie sheets, and at least 2 inches around the sides of the oven for proper heat circulation
- Use bright, shiny aluminum cookie sheets rather than dark colored cookie sheets to prevent over browning
- Bake cookies on a rack in the middle of the oven; for best results use only one rack
- Do not over-bake – a toothpick inserted in the center should come out clean when a cookie is baked
- Allow cookie sheets to cool before baking more to prevent the edges of the cookie from spreading out and becoming too thin
- Cool cookies on a wire rack