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It’s not the holidays without eggnog

’Tis the season for gathering with friends and family homemade eggnog and cookies are an absolute must. Here are a few quick and easy recipes that are sure to please your family and friends.

You can use dried ground nutmeg if you can’t find fresh nutmeg, also if you find the eggnog to sweet or strong on the liquor side, drop it in half. This stuff should be consumed within a day, as it contains raw egg – I’m sure it won’t last more than a few hours but I had to mention it.

When it comes to these cookies I like to make a few dozen extra, if they don’t get eaten up I leave them out on a plate to dry out. After drying them out for a few days I crush them up and use them as a base for a cheesecake or on top of an apple crumble. Enjoy!


Good old- fashioned eggnog with a twist

  • 6 large eggs, clean, uncracked
  • 9 oz granulated sugar
  • 1 tsp. freshly grated nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp good quality vanilla extract
  • 5 oz brandy
  • 3 oz Bailey’s Irish cream
  • 6 oz spiced rum
  • 3 cans evaporated milk
  • 1 cup heavy cream


Beat eggs in blender for one minute on medium speed;

Slowly add sugar and blend for one additional minute;

With the blender still running, add spices, alcohol, vanilla, evaporated milk and cream until combined;

Chill thoroughly for at least 3 hours to allow flavors to combine and serve in chilled glasses over ice. You can grate additional nutmeg on top before serving if you please.


Ginger Snaps

  • 1-1/2 cup brown sugar
  • 2 eggs
  • 1 cup vegetable oil
  • 1/2 cup molasses
  • 3 cups flour
  • 3 tsb baking soda
  • 1/2 tsp ground clove
  • 2 tsb ground ginger
  • 1-1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup rock sugar


Preheat oven to 375 degrees F;

In a large bowl mix together the brown sugar, eggs, vegetable oil, molasses. Sift flour, salt, baking soda and spices into egg mixture and mix till it binds together;

Roll into desired balls and roll into the rock sugar. Place the balls on to a non- stick baking sheet, bake for 10 to 12 minutes, cool and serve.


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