VANILLA EGGNOG RECIPE RECIPES

Steps:

• In a large bowl, whisk together flour, baking powder, salt and nutmeg.
• In a medium bowl, whisk together eggs, vanilla and melted butter. Whisk in 2 cups eggnog. Add wet ingredients to dry ingredients and stir until smooth.
• If needed, add additional eggnog, a little bit at a time, until batter reaches desired consistency.
• Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn pancakes when bubbles form on top, then cook a minute or two longer, until the second side is golden brown.
• Serve pancakes warm, topped with vanilla syrup, whipped cream, and ground nutmeg.
• To make syrup: In a medium sauce pan whisk together water, sugar and cornstarch. Bring to a boil. Boil, stirring constantly for 3-5 minutes.
• Reduce heat. Stir in butter, salt and vanilla until butter is completely melted. Add heavy cream and simmer a few minutes longer.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.