Pumpkin Spice Pancakes
Makes 8, 5-inch pancakes

1 cup all-purpose flour
1 tablespoon light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pumpkin spice
Pinch of salt
¼ cup Sour Cream
¾ cup Pumpkin EggNog
1 large egg
2 tablespoons melted butter cooled or vegetable oil
Butter or oil for cooking

Preheat griddle.

In a medium bowl, sift together the flour, sugar, baking powder, baking soda, pumpkin spice and salt.

In another bowl, beat the egg, EggNog, sour cream, milk, and butter or vegetable oil with an electric mixer. Add the flour mixture and stir until blended, but still slightly lumpy.

Pour ¼ cup batter onto a lightly buttered or oiled griddle. Cook 3 to 5 minutes, until bubbles appear on the surface. Turn pancakes over with a spatula and cook 2 to 4 minutes longer to brown both sides.





Sugar Cookie Creme Brulee
Makes 4 Serving

1 tablespoon sugar
3 large eggs
2 egg yokes
Pinch of salt
2 cups sugar Cookie EggNog
1 teaspoon rum extract
Superfine sugar


Preheat oven to 325 degrees F.

In a medium bowl, whisk the sugar, eggs, egg yokes, and salt until well blended.

Heat the EggNog in saucepan just until steaming; gradually whisk it into the sugar-egg mixture. Stir in the rum and pour into 4 individual 1-cup ramekins (small baking dish: a small ovenproof dish with vertical fluted sides designed to hold a single serving of a prepared food, especially one that is baked).

Set the dishes in a large baking pan on a dishtowel; pour in 1/2-inch boiling water.

Bake 35 to 45 minutes until set. Remove the pan from the oven and allow the custards to cool in the pan. Refrigerate ramekins at least 6 hours or overnight before serving.

Just before serving, sprinkle the top of each custard with a teaspoon of superfine sugar and place under a preheated broiler for 2 to 3 minutes or until the sugar bubbles and turns slightly brown. Watch carefully as the sugar has a tendency to burn. Serve immediately. 


For more great recipes visit... www.hood.com
PS... Did you know that Eggnog can be frozen for up to 6 months
Whether served by the glass or incorporated into family-friendly recipes, Hood Eggnog has been a staple in homes across New England for more than 50 years. Hood’s beloved recipe blends extra creamy milk with sugared egg yolks, cane sugar and a unique combination of nutmeg and rum flavoring to make only the highest-quality eggnog.

Recipes Using Flavored Eggnog