This time of year eggnog is readily available in grocery stores and many baking recipes appear using it. That makes it very easy to satisfy any eggnog flavor craving. What do you, however, if you get an eggnog flavor craving in the middle of July when a carton of eggnog will not be found anywhere?
Years ago, I was lucky enough to find a recipe from Better Homes and Gardens for a homemade eggnog recipe to use for baking. It takes everyday ingredients and can be used in any baking recipe calling for store-bought eggnog. I often use it to make this Eggnog Cherry Bar recipe.
Homemade Eggnog for Baking
1 c. light cream or evaporated milk (I usually use the evaporated milk)
1/4 c. sugar
1/4 t. ground nutmeg
1/8 t. rum extract, optional
Beat ingredients together until very well blended. Use as directed in your recipe.
Eggnog Cherry Bars
2 1/2 c. all-purpose flour
3/4 c. sugar
1 T. baking powder
1/2 t. salt
1/2 c. chopped candied cherries
1 1/4 c. dairy eggnog or 1 recipe Homemade Eggnog
1/3 c. cooking oil
1 c. chopped nuts, optional
3/4 c. confectioner’s sugar, sifted
2 T. eggnog, evaporated milk, light cream or milk
1/8 t. rum extract (optional)
Combine flour, sugar, baking powder and salt in the bowl of an electric mixer 30 seconds on low to
combine ingredients. Add candied cherries and mix on low to combine. In a small bowl beat together eggnog, egg and cooking oil until well blended. Add to dry ingredients and mix on medium just until well blended. Stir in nuts. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for 25 minutes. Place on wire rack to cool. Beat together confectioner’s sugar, eggnog, nutmeg and rum extract. Spread over cooled bars and let set up 30 minutes. Cut into bars. Makes about 32 bars.