RECIPES

We like to spend time using our products in our kitchens and will try to pass on some recipes that others might find helpful. If you have a favorite recipe using TBC products feel free to submit it to us!

Eggnog Cookies

1 cup butter, softened
2 cups sugar
1 cup eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 egg white, lightly beaten
Colored sugar

In a bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for 1 hour.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar.
Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool on wire racks.

These are really fun to make with kids and we have also frosted them instead of sprinkled with colored sugar. Enjoy!

Eggnog Pancakes

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, optional
2 eggs, lightly beaten
1-1/2 cups eggnog
2 tablespoons butter, melted

In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Eggnog Cream Pie

1 package (5.1 ounces) cook-and-serve vanilla pudding mix
1/8 to 1/4 teaspoon ground nutmeg
1-1/2 cups eggnog
2 cups heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Additional whipped cream and ground nutmeg, optional

In a saucepan, combine the pudding mix, nutmeg and eggnog. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat. Cool.  Fold in whipped cream. Pour into crust. Garnish with whipped cream and nutmeg if desired.

Eggnog Ice Cream

 1 Quart Eggnog

1/2 cup sugar

Mix together, pour into ice cream maker and enjoy when finished!

Eggnog French Toast

2/3 cup TBC Eggnog

1 egg

Combine and dip bread slices into and fry until done.

Butter Recipe

2 cups cream, room temperature

1 1/2 cups cold water

Place cream and cold water in the blender/food processor and  blend for 2 minutes, stirring as needed to get everything blended.  Strain butter in cheese cloth and rinse in cold water.  Add salt to taste.

Whipped Cream

1 cup Twin Brook Creamery heavy cream

2 Tbsp. powdered sugar

Put ingredients in a bowl and whip using a wire wisk or hand held beaters.  Whip until it just starts to fold or show very soft peaks.  Stop at this point, because the whipped cream will continue to stiffen a little more on its own.

For variations try additing one or more of the following:

1 Tbsp. baking cocoa

A couple drops of mint flavoring

Cinnamon or nutmeg (served with apple pie)

Vanilla flavoring

Fresh berry juices

Variations are only limited by your imagination!

 HOMEMADE VANILLA ICE CREAM

   4 eggs, well- beaten                                          4 cups TBC heavy cream

   2 1/2 cups sugar                                                1 1/2 tablespoons vanilla

   6 cups TBC milk (whole is best)                         1/2 tsp salt

Add sugar gradually to beaten eggs, beating well after each addition.  When mixture becomes very stiff, add remaining ingredients and mix thoroughly.  Pour into ice cream freezer and freeze as directed. 

Fudgesicles

Twin Brook Creamery Chocolate Milk

Pour chocolate milk into popsicle containers (or use small dixie cups and popsicle sticks) and freeze!  Great treat for the little ones on a hot day!