Mountain Dairy Egg Nog

The Holiday Season is upon us again, and available this year is our 2007 Egg Nog Holiday Collector Bottle -- Available now at a store near you! (2007 bottle at left). Our delicious, thick Mountain Dairy Egg Nog is a seasonal favorite, and if you haven't tried it yet, you're sure to be delighted!

We wish you a happy and safe Holiday Season and hope you enjoy our Egg Nog and favorite recipes.

Egg Nog Cheese Cake
Serving Size: 10
2 cups Mountain Dairy Egg Nog
2 pk. Chocolate-laced Piroutte cookies
16 oz. Cream cheese, softened
1/3 cup Graham cracker crumbs
8 oz. French vanilla instant pudding
2 cups Mountain Dairy Buttermilk
1 tbsp. Rum
1/8 tsp. Ground Nutmeg
3 tbsp. Butter, Melted
2 cups Whipped cream or Cool-Whip
  1. Cut 1 inch crosswise off of each cookie. Crush the short pieces; set long ones aside for a garnish.
  2. Mix the cookie crumbs, Graham cracker crumbs, & the butter.
  3. Press this mixture firmly into the bottom of a 9 inch springform pan.
  4. Beat the cream cheese in a large bowl until smooth.
  5. Gradually add 1 cup of eggnog, blending until smooth.
  6. Add remaining eggnog, buttermilk, pudding mix, rum, & nutmeg. Beat until well blended. Pour carefully into the springform pan.
  7. Chill until firm, usually approx. 3 hours.
  8. Remove the sides of the pan. Place the remaining cookie pieces on top as a garnish then top with the whipped cream. Serves 10-12. Enjoy!
Pumpkin-Egg Nog Cheesecake
Serving Size: 12
20 Gingersnaps
1/2 cup Walnuts (optional)
2 tbsp. Margarine, melted
4 large Eggs
16 oz. Can solid packed pumpkin
16 oz. Cream cheese, softened
1 tsp. Ground Cinnamon
1/2 tsp. Ground Allspice
1/2 tsp. Ground Ginger
1/8 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 cup Mountain Dairy Egg Nog
1 tbsp. Cornstarch
  Walnuts for garnish (optional)
  1. Preheat oven to 350F.
  2. Spray 9" x 3" springform pan with nonstick cooking spray.
  3. In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine.
  4. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.
  5. In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside.
  6. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended.
  7. Fold egg white mixture into cream-cheese mixture; pour into springform pan.
  8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean.
  9. Cool cheesecake in pan on wire rack.
  10. In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg.
  11. Over medium heat, heat to boiling.
  12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly.
  13. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts (opt).
  14. Refrigerate cheesecake at least 4 hours or until well chilled.
Egg Nog Pound Cake
Serving Size: 8
1 cup Butter or margarine, soft
1/2 cup Shortening
3 cups Sugar
6 Mountain Dairy Eggs
3 cups Flour
1 cup Mountain Dairy Egg Nog
1 cup Flaked coconut
1 tbsp. Lemon extract
1 tbsp. Vanilla
1/2 ts Coconut extract
  1. Cream butter and shortening.
  2. Gradually add sugar, beating well at medium speed of an electric mixer.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
  5. Mix just until blended after each addition.
  6. Stir in coconut and flavorings.
  7. Pour batter into a greased and floured 10" tube pan and bake at 325 for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
  8. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.
Egg Nog Truffles
Serving Size: 36
  -- Truffles --
2 cups Milk chocolate chips
2 tbsp Butter or margarine
1/2 cup Mountain Dairy Eggnog
  -- Chocolate Cups --
2 cups Semi-sweet chocolate chips
1 tbsp. Shortening

CHOCOLATE CUPS:

  1. Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly.
  2. Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups.
  3. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.

    TRUFFLES:

  4. Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally.
  5. Pour into pie pan.
  6. Refrigerate until mixture is thick, but soft, about 2 hours.
  7. Spoon truffle mixture into pastry bag fitted with large star tip.
  8. Pipe mixture into chocolate cups.
  9. Truffles can be refrigerated 2-3 days or frozen several weeks.
  10. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Do not peel down from the top edge. Makes about 36 truffles.
Egg Nog Waffles
Serving Size: 4
2 cups Sifted flour
2 tsp Baking powder
1 tbsp Baking soda
1/2 tsp Salt
2 Eggs, well beaten
2 cups Mountain Dairy Egg Nog
6 tbsp Vegetable oil
1 cup Chopped nutmeats, pecans or English walnuts
  1. Sift flour with baking powder,soda and salt.
  2. Combine eggs,eggnog and shortening.
  3. Add mixture to sifted dry ingredients.
  4. Mix until smooth.
  5. Fold in nuts.
  6. Bake waffles in a preheated waffle iron until steam no longer escapes from the grid.


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