Eggnog Mini Loaves

From tastes of home magazine - gave these as christmas good- very tasty!

here is the link: http://www.tasteofhome.com/Recipes/Eggnog-Mini-Loaves

Says it is diabetic friendly - BUT there is sugar in it...maybe it would work well with splenda too..

30 Servings 

Prep: 15 min. Bake: 30 min. + cooling Ingredients 

2-1/4 cups all-purpose flour 

2-1/2 teaspoons baking powder 

1/2 teaspoon salt 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

2 eggs 

1 cup eggnog 

3/4 cup sugar 

1/2 cup butter, melted 

2 teaspoons vanilla extract 

2 teaspoons rum extract 

Directions In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. 

In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

 Yield: 3 loaves. Editor's Note: This recipe was tested with commercially prepared eggnog. Nutrition Facts: 1 slice equals 105 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 106 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

*******MY NOTES. This is a nice , sweet but not too sweet quick bread that I make every year for gifts. All my friends and family love it. I’ve also made it boozy by adding about 2 tablespoons of Kahlua  to make 1 cup with the eggnog. I’ve used rum too, a spiced rum and skipped the rum extract. 

FYI this pairs well with the blueberry jam (kinda like a freezer jam )  recipe here http://flirtysrecipestorage.blogspot.com/2011/12/blueberry-jam.html

BLUEBERRY JAM

BLUEBERRY JAM (tastes of home magazine)

Good for diabetics because there is no sugar added

Ingredients
1/3 cup thawed apple juice concentrate
1 envelope plain gelatin
5 cups fresh or frozen blueberries
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Directions
Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
Pour into jars or plastic containers; store in the refrigerator up to three weeks.OR freeze up to one year. Yield: 4 cups.

Gave out as christmas gifts- it went over very well.