Wilcox Family Farms Eggnog Cheesecake
It is thought that eggnog was originally a 17th-century
punch made in England with milk, eggs and ale or wine
that was given a new twist with the use of rum (grog) by
American colonists. Over time, the popular wintertime
egg grog became known as eggnog. Wilcox Farms reports
that this eggnog dessert recipe is often requested.
21/2 cups graham cracker crumbs
11/2 cups sugar
2/3 cup melted butter
4 Wilcox eggs*
1/8 teaspoon salt
11/2 tablespoons lemon juice
11/2 teaspoons grated lemon rind
1 cup Wilcox eggnog*
11/2 pounds Wilcox cottage cheese*
4 tablespoons flour
1/4 cup chopped walnuts
11. Preheat oven to 350°F.
FROM THE MEMBER’S KITCHEN
Costco Member
Prudy Smithson
22. Combine graham cracker crumbs, 1/2 cup sugar and
melted butter. Reserve 3/4 cup of mixture and press the
remaining amount into a 9-inch springform pan.
3. Beat eggs with the remaining sugar until light; add salt,
lemon juice, rind, eggnog, cottage cheese and flour. Beat
thoroughly and strain through a sieve.
4. Pour into graham cracker crust; sprinkle with remaining 11/2 cups sugar
crumbs and nuts.
2 cups flour
5. Bake about 1 hour (until center is firm), turn off
2 teaspoons baking soda
heat, open oven door and let stand in oven until cool. 1/2 teaspoon salt
Makes 12 servings.
2 eggs
*Brands may vary by region; substitute a similar product.
1 20-ounce can crushed pineapple with juice
FROSTING:
11/2 cups sugar
1/4 pound butter
1 5-ounce can evaporated milk
1 cup chopped walnuts
1 cup coconut
1 teaspoon vanilla extract
Prudy Smithson’s Pineapple Cake
with Coconut Frosting
“I am always asked for this recipe. It comes from a friend
of mine, who got it from her grandmother many years ago,”
wrote this Bellingham, Washington, member.
11. Preheat oven to 350ºF.
2. Combine sugar, flour, baking soda and salt. Blend in
eggs and pineapple. Pour into greased 9-by-13-inch pan
and bake 30 minutes, or until toothpick inserted in center
comes out clean.
3. To make frosting, combine sugar, butter and evaporated
milk in a saucepan. Boil for 6 minutes. Stir in walnuts,
coconut and vanilla. Pour over warm cake. Serve warm
or at room temperature. Makes 12 servings.
