Ingredients

• 500 grams flour
• 2 deciliter milk
• package of yeast
• salt
• 125 grams butter or margarine
• 1 egg yolk
• 50 grams almond paste
• 1 almond
• icing sugar

Directions

Prepare the yeast as per instructions on the package and mix in with the milk (if so directed), salt, melted butter and egg yolk to form a dough. Cover it with a clean tea towel and let it rise for 45 minutes.

Mix in the almond paste and shape the dough into a ball. Stuff the blanched almond somewhere inside the dough. Put the ball on a greased cookie sheet and let it rise for another 30 minutes. With a scissor cut inch-deep notches in the side of the bread every inch and cut a star across the top of the ball.

Bake the cake for about half an hour in a preheated oven at 200C/395F. Let it cool off and brush the cake’s top with melted butter. Sprinkle icing sugar all over the carved in star.

The guest who gets the piece of Driekoningenbrood with the whole almond in it, is ‘crowned’ king for the night, and as part of that privilege, is supposed to treat the rest of the gathering. Driekoningen – Epiphany, January 6th – is the 13th day after Christmas, when the Magi (in Dutch: “Drie Koningen” or “Drie Wijzen”) after having followed the star arrived at the manger in Bethlehem.

Ingredients

• ¾ cup vegetable oil
• ¾ cup Borden Egg Nog
• 1 ( 4-serving size) package instant vanilla flavor pudding and pie filling mix**
• 1 (18-1/4 ounce) package yellow cake mix*
• 4 eggs
• ½ teaspoon ground nutmeg
• Confectioners’ Sugar

Directions

Preheat oven to 350. In large mixer bowl, combine cake mix, pudding mix, eggnog and oil; beat on low speed until moistened. Add eggs and nutmeg; beat on medium-high for 4 minutes. Pour into greased and floured 10-inch fluted or tube pan. Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with confectioners’ sugar if desired.

Can sub:

*DH Butter Recipe Golden
**French Vanilla

Ingredients

• 1 tsp. vanilla
• nutmeg
• 5 eggs
• 1/3 cup sugar
• 1 pint milk
• 1 pint vanilla ice cream

Directions

If you want to know how to make eggnog you can use this very simple eggnog recipe. Beat egg yolks and egg whites separately. Slowly fold together egg whites and sugar. next fold in the egg yolks, ice cream, milk and vanilla. Sprinkle the top with nutmeg. Add rum or whisky, if desired.

Ingredients

• 3/4 cup chopped pecans
• 1/2 cup cooking oil
• 2 3/4 cups eggnog
• 2 beaten eggs
• 1/2 tsp.nutmeg
• 1/2 tsp. salt
• 4 tsp. baking powder
• 3/4 cup sugar
• 4 3/4 cups flour
• 3/4 cup snipped dried apricots, opt.
• 2/3 cup powdered sugar
• 2 to 3 tsp. eggnog

Directions

Grease two loaf pans. Set aside. In a large mixing bowl, stir together the flour, sugar, baking powder, salt and nutmeg.

In a medium bowl, combine the eggs, the 2 3/4 cups eggnog and oil. Add to the flour mixture, stirring till just combined. Stir in pecans and apricots. Pour into greased pans.

Bake in a 350* oven for 55 to 60 minutes or until done. (If necessary, cover loosely with foil for the last 15 to 20 minutes of baking to prevent overbrowning.)

Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight in frigerator. In small bowl, combine the powdered sugar and 2 to 3 teaspoons eggnog to make an icing of drizzling consistency.Drizzle over bread.

Ingredients

• 4 beaten eggs
• 1/3 cup sugar
• 1 teaspoon rum extract
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 3 cups rich dairy or homemade eggnog
• freshly grated nutmeg
• unbaked 9 inch pastry shell (See note)
• whipped cream
• rum or rum extract

Directions

Preheat the oven to 350 degrees. Beat the eggs, sugar, extracts, and salt
together well. Add the eggnog. Pour into pie crust. Sprinkle liberally with
nutmeg. Bake until a knife comes out clean, about 45-50 minutes. (I had to cook mine for nearly one hour) Cool, then chill well before serving. Serve with whipped cream topped with additional
nutmeg, or with 2 teaspoons rum mixed in.

*Note: custard pie crust bottom will not be soggy if you pre-bake the pie crust at 450º for 10 minutes.