Clarification on the Baklava sauce placement - when done - take out of the oven and pour the sauce into the cuts you made before you baked it - and on the outer rim of the pan - keep the tops somewhat dry to get that crunch.
I love eggnog - seems most people really like it or they really don’t. Anyway, I do so when I saw a recipe for Eggnog Quick Bread, well I had to try it. The recipe is on the allrecipes site (I’ll give the link); however, I did modify it based on the comments following the recipe - the biggest complaint was ‘dry’. Here is the recipe as I made it and we all really like it:
2 eggs, beaten
1-1/3 cups eggnog (original recipe: 1 cup)
2 Tablespoon rum (original recipe: rum extract)
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup (1 stick) butter, softened
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg (original recipe: 1/4 tsp)
1 small box instant vanilla pudding (original recipe: not used)
Preheat oven to 350 degrees. Grease bottom only of a 9 x 5 inch loaf pan or three 3 x 5 inch loaf pans.
Cream together sugar and butter, then add in eggs, eggnog, rum, vanilla and blend together.
Sift together flour, baking powder, salt, nutmeg and vanilla pudding. Add to eggnog mixture and stir just enough to moisten, pour into prepared pan(s).
Bake large loaf 50 - 60 minutes or until a cake tester inserted in the center comes out clean (65 minutes for the loaf I made). Bread baked in smaller pans require 35 to 40 minutes. Cool for 10 minutes and remove from pan. Cool completely, wrap tightly in plastic wrap or foil and store in refrigerator.
Link: http://allrecipes.com/recipe/eggnog-quick-bread-2/