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| Mat Maid Product Recipes Eggnog Muffins Adapted from: The Whistling Elves' Eggnog Recipes: A recipe from Castle Marne B & B Denver, Colorado. 4 cups flour 2 tbsp. baking powder 1 tsp. salt 1 1/3 cups sugar 2 eggs 2/3 cup canola oil 1 1/2 cups MAT MAID eggnog 1/2 cup rum 1 tsp. nutmeg Sift together the dry ingredients. Stir in egg, oil, MAT MAID eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees. A special holiday treat that makes 24 small muffins. Almond Eggnog French Toast Adapted from: The Whistling Elves' Eggnog Recipes: A recipe from Home by the Sea Port Orford, Oregon. 6 eggs 1 cup MAT MAID half and half 1/2 teaspoon nutmeg 1 teaspoon vanilla Pinch of salt 2 tablespoons of brandy 1/2 cup slivered almonds Some powdered sugar 8-10 slices of sesame seed French bread Whisk the eggs together. Add the MAT MAID half and half, vanilla, brandy and nutmeg. Pour into a shallow baking dish. Lightly dip and coat each slice, once. Set them aside. Using a covered pan, cook in butter on low to medium heat, 3 1/2 minutes for the first slice. Turn over, lightly sprinkle slivered almonds on each slice and cook second side for 3 minutes. Just before serving. Lightly dust with powdered sugar. Back to top Holiday Eggnog Cheesecake Adapted from: The Whistling Elves' Eggnog Recipes 1 cup graham cracker crumbs 1/4 cup Sugar 1/4 teaspoon ground nutmeg 1/4 cup melted margarine 1 package unflavored gelatin 1/4 cup cold water 8 ounces softened cream cheese 1/4 cup Sugar 1 cup MAT MAID Eggnog 1 cup whipped MAT MAID whipping cream Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9" spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and MAT MAID eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Increase sugar to 1/3 c. Substitute MAT MAID milk for MAT MAID eggnog. Add 1 tsp vanilla and 3/4 t rum extract. Continue as directed. Eggnog Ice Cream Adapted from: The Whistling Elves' Eggnog Recipes 6 eggs, separated 10 tablespoons sugar Pinch of salt 1/4 cup brandy 1/4 cup rum 2 tablespoons dry sherry 1 cup MAT MAID milk 2 cup MAT MAID heavy cream 1/4 teaspoon nutmeg, freshly grated Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the MAT MAID milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into an ice cream machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving. Back to top Sweet Potato Chiffon Pie Adapted from: Food Network: Sweet Potato Chiffon Pie 1 small box vanilla wafers 1/2 cup sugar 1/2 cup finely chopped pecans 1 stick butter, melted 1 1/2 cups MAT MAID egg nog 2 cups mashed sweet potatoes 3/4 cup light brown sugar 3 egg yolks 1/2 teaspoon cinnamon Pinch nutmeg Pinch salt Pinch ginger 1 envelope unflavored gelatin 1 teaspoon pure vanilla extract 3 egg whites 2 cups sweetened MAT MAID whipped cream Confectioners' sugar 8 sprigs fresh mint Preheat the oven to 400 degrees F. In a food processor, combine the vanilla wafers, 1/4 cup sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a saucepan, combine the MAT MAID eggnog, sweet potatoes, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue to beat until the peaks are stiff. Fold the egg whites into the sweet potato filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Spread the MAT MAID whipped cream, evenly over the top of the pie. Slice the pie into 8 pieces. Place a piece of the pie on each serving plate. Garnish with confectioners' sugar and a sprig of fresh mint. Back to top Holiday Mincemeat Cake with Egg Nog Rum Sauce Adapted from: Food Network: Holiday Mincemeat Cake with Egg Nog Rum Sauce I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it. 1 lemon cake mix 1 cup mincemeat 1/2 cup finely chopped almonds Egg Nog Rum Sauce 1 cup sugar 1/2 cup butter 1/2 cup MAT MAID Egg Nog 1 teaspoon rum or 1/2 teaspoon rum extract Dash of nutmeg Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray. Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts. Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.Let cool 5 min. Run a knife around edge of pan and invert onto serving plate. Sauce: Combine butter, sugar and MAT MAID egg nog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm. Back to top Egg Nog Pound Cake About.com: Egg Nog Pound Cake 1 box yellow cake mix 1 small package instant vanilla pudding mix 3/4 cup MAT MAID egg nog 3/4 cup vegetable oil 4 eggs 1/2 teaspoon nutmeg Powdered Sugar PREPARATION: Combine cake mix, pudding mix, MAT MAID egg nog and vegetable oil; mix on low speed in mixer until moistened. Add eggs and nutmeg. Beat for 4 minutes on high speed. Pour into a greased and floured bundt pan or tube pan. Bake at 350 F. for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Cool completely for 10 minutes, remove from pan and sprinkle with powdered sugar or drizzle with powdered sugar icing. Powdered Sugar Icing/Glaze About.com: Powdered Sugar Icing/Glaze 1/3 cup stick margarine or butter 2 cups powdered sugar 1 1/2 teaspoons vanilla 2-4 tablespoons water Melt margarine in a saucepan. Stir in powdered sugar and vanilla. Add water, 1 tablespoon at a time, and mix until smooth and of desired consistency (a thick syrup). Drizzle over cooled cake. (This will glaze one 12-cup bundt cake or a 10-inch angel food cake.) For more great holiday recipes and entertaining ideas check out the extensive variety at the Food Network More recipes are coming soon! “Do you have a great recipe using Mat-Maid products you’d like to share with your fellow Alaskans? Send it to us and we’ll post it on the website with credits to you!” |