Auberge Mendocino Seaside Inn and Cottages

I think eggnog has a wonderful flavor - and it is more versatile than people realize. I use it as a substitute liquid in several recipes I have created for the holidays. Here is one of my two recipes which combines the tartness of cranberries with the sweet richness of eggnog. For the other recipe, the Cranberry Pecan Eggnog Muffins, visit this link.

Ingredients, dry
Mix together:
1 1/2 cups flour
1 teaspoon baking powder
1 Tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg

Ingredients, wet
In a separate bowl, mix together:
2 eggs
3/4 cup eggnog
3/4 cup buttermilk
3 Tablespoons melted butter
1 1/2 teaspoons vanilla
1/2 teaspoon rum flavoring

Directions:
Combine wet and dry ingredients. If batter is too thick, add more buttermilk or eggnog. Spoon into pre-heated griddle (or in frying pan). Dot with fresh or frozen cranberries. Turn over when a few bubbles appear in surface. Enjoy hot with maple syrup.

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