In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
Cook over medium heat until thick and bubbly.
Remove from heat and stir in rum (if using); cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Dust with additional nutmeg to make it look nice.
Chill at least 4 hours.
Beat pudding mix, eggnog and brandy together in a bowl with a wire whisk or hand-held mixer for two minutes.
Pour into four serving dishes and chill. Pudding will be soft-set and ready to eat within five minutes.
Garnish with nutmeg and serve!
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
Heat oven to 350\u00b0F Combine all dry ingredients in a large bowl (except cherries and walnuts) and sift together well.
Take 2 tablespoons of this and toss the chopped cherries in it until they are coated. set the cherries aside.
Beat the wet ingredients together and dump into the dry ingredients. Mix just until blended, fold in the cherries and walnuts. Spray a 8x4 loaf pan with non-stick spray and spoon the batter into it. Smooth the top with a spatula and spray more non-stick spray over the top. Bake for 50 to 60 minutes or until ...
ilk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
he egg yolks, sugar, and alcohol free vanilla in a large mixing
br>Land O' Lakes Fat Free Half and Half.
It
In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.
he booze (or vanilla for alcohol free egg nog).
Cover and
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
Pour the alcohol into a jug or piece
Beat together eggs, condensed milk and vanilla.
Slowly beat in milk.
Gently fold in whipped cream.
If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
Sprinkle nutmeg on top to taste.
Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.
Beat sugar and vegan butter together in a bowl using an electric mixer until creamy. Add eggnog, vanilla extract, and egg substitute; mix well. Add the flour mixture; mix dough well. Form dough into balls using an ice cream scoop. Place 2 inches apart on a baking sheet.
Bake in the preheated oven until golden brown, about 12 minutes.
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
1/4 cups of eggnog, then stir this into the
irm.
Top with fat free whipped topping to serve.
dding half the eggnog. Stir in the remaining eggnog so it forms
(A splash of some complementary alcohol will keep the gelato from
easonings.
Add the gluten free flour to the potato mixture