Area 3 Chapters

Area 3 Chapters in the beautiful state of Maine:


*Bog Hoot Quilters-Mechanic Falls area
*Chickadee Quilters-Bridgton Area
*Classic Quilters of Lewiston-Auburn Area
*Country Aire Quilters-Turner Area
*Country Square Quilters-North Jay/Wilton Area
*Cross Country Quilters-Bethel Area
*Grammy's Choice Quilters-Canton Area
*Ladies of the Lake Quilters-Peru/Rumford/Dixfield Area
*Lisbon Krazy Kwilters-Lisbon Area
*Pine Needle Quilters-Norway/South Paris Area
*Scraps and Patches Quilters-Poland Area
*Village Scrappers Quilters-Livermore Area


Thursday, November 26, 2015

Eggnog Bread Recipe by Lil' Luna




Ingredients
  • 2 eggs
  • 1½ cups eggnog (not low fat)
  • 2 tsp spiced rum extract
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • ½ cup butter at room temperature
  • 2¼ cup all purpose flour
  • 1 (3.4oz) package of instant white chocolate pudding mix
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground nutmeg
Rum glaze:
  • 1 cup sifted confectioners sugar
  • 2 tsp eggnog
  • 2 tbsp spiced rum extract
  • ⅛ tsp of ground nutmeg
Instructions
  1. Using the paddle attachment in your mixer, mix your eggs, eggnog, rum, sugar, vanilla and butter.
  2. In a separate bowl, sift your flour, pudding mix, baking powder, salt and nutmeg. Add to your mixer and blend together. Your butter might be clumpy and that is okay. It will melt as it cooks.
  3. Pour into greased pan(s). Bake at 350. Mini loaves for about 30 minutes and a regular loaf pan will take about 45-55 minutes.
  4. Whisk together glaze ingredients and pour over your cooled eggnog bread.

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