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!
Tres Leches Cake (Three Milk Cake)
1 1/2 cups flour 1 tsp. baking powder
1/2 cup unsalted butter 1 cup sugar
5 eggs 1/2 tsp. vanilla
Preheat oven to 350 degrees. Grease & flour 9 x 13 in. baking pan. Sift together flour and baking powder. Cream together butter and sugar until fluffy. Add eggs and vanilla and beat well. Add flour mixture to the butter mixture slowy mixing until well blended. Pour batter into prepared pan and bake for 30 minutes. Pierce cake surface with fork tines and cool.
Combine and pour over cooled cake: 2 cups TBC whole milk
1 14 oz can sweetened condensed milk 1 12 oz can evaported milk
Hand whip 1 1/2 cups TBC whipping cream with 2 Tbsp. sugar and 1 tsp. vanilla until soft peaks form. Spread over cooled cake. Refrigerate for 6-8 hours to allow the cake to absorb all that sweet milk! May also be topped with your favorite fruit to complete this very moist dessert.
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.
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!
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.
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 adding one or more of the following:
1 Tbsp. baking cocoa
A couple drops of mint flavoring
Cinnamon or nutmeg (served with apple pie)
Fresh berry juices
Variations are only limited by your imagination!
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
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!
Frosted Eggnog Cookies
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog
- 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
- 3 - 5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar
Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside. In a mixing bowl, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
For the Eggnog Frosting:
In a mixing bowl, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
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
Combine and dip bread slices into and fry until done.