2 eggnog sweets recipes

Eggnog Scones

Servings: Makes 8 scones

Eggnog scones ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, grated or cut into bits
  • Chopped chocolate or fresh or frozen cranberries (optional)
  • 1 cup eggnog, plus extra for brushing

Eggnog scones method: Preheat the oven to 425 F.

In a medium bowl, stir together the flour, baking powder and salt. Add the butter and toss to combine or blend with a fork or your fingers until the mixture is coarse and crumbly. If you like, add some chopped chocolate or fresh or frozen cranberries to the mix.

Add eggnog and stir just until the dough comes together. Pat into a 1-inch thick circle on a parchment lined sheet and brush the top with a little extra eggnog. Cut into 8 wedges and pull them apart on the sheet, then bake for 15 to 20 minutes, or until golden.

Pavlova with eggnog cream

Pavlova ingredients

  • 4 egg whites
  • Pinch of salt
  • 1 cup sugar
  • 1 tbsp white vinegar
  • Eggnog cream
  • 1 1/2 cups whipping cream, chilled
  • 3 tbsp icing sugar
  • 2 tbsp dark rum (optional)
  • 2 tsp vanilla
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp grated nutmeg

Pavlova method: Preheat oven to 275 F. With a stand or hand mixer on medium-high, beat egg whites and salt until soft peaks form, about 1 minute. Gradually add in sugar, beating well the whole time. Keep beating until the mixture is thick and glossy.

Beat in vinegar and cornstarch until stiff peaks form. Mixture should be thick enough that you can turn the bowl upside down.

Line a cookie sheet with parchment paper. Trace a 9-inch circle in the centre of the parchment and flip parchment over. You will still be able to see the circle. Secure parchment to a cookie sheet with a dab of pavlova mixture in each corner. Spread mixture into circle shape on parchment.

Bake for 1 hour and 15 minutes. Turn the oven off and leave the pavlova inside for 30 minutes. Remove from the oven and slide pavlova onto a serving plate.

Whip cream with icing sugar until soft peaks form. Fold in rum (if using), vanilla, ginger and nutmeg. Cover the top of the pavlova with eggnog cream. Grate chocolate and/or nutmeg all over.

SOURCE:  https://www.theglobeandmail.com/life/article-christmas-baking-recipes-bracket/

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