Combine in sifter the flour, baking powder, spices, salt and sugar.
Sift into mixing bowl.
Stir in pecans and fruit.
Combine eggs, eggnog and melted butter or margarine.
Add to dry ingredients, only mixing until ingredients are moistened.
Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350\u00b0 oven for about 70 minutes or until done.
Remove from pan and cool on rack.
Glaze.
Scoop softened, but not melted, ice cream into a punch bowl.
Pour eggnog over ice cream and mix slightly.
Sprinkle with nutmeg and cinnamon and mix.
Gently stir in whipped topping that has been thawed.
Serve and enjoy.
Let juice and strawberries partially thaw.
Pour eggnog into punch bowl.
Pour juice from can into punch bowl.
Beat with mixer.
Stir in strawberries.
Serve.
Scoop ice cream into a punch bowl.
Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
Serve immediately.
Stir, as needed.
Mix ice cream, eggnog and Seven-Up in large container or punch bowl.
Ice cream need not be completely blended in.
Serve with a candy cane for stirring.
Yields 24 servings.
In a large bowl, blend together eggnog, maple syrup and orange bitters.
Pour into chilled punch bowl.
Serve with dollops of whipped cream and nutmeg.
Combine first five ingredients in a large mixing bowl.
Beat at low speed with an electric mixer until smooth. Stir in Irish whiskey.
Chill one to two hours.
Pour into a punch bowl.
Top punch with scoops of ice cream.
Yield: approximately 9 1/2 cups punch.
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Combine eggnog and ice cream.
Mix well.
Just before serving, add ginger ale slowly.
You can use small candy canes as stirrers in each cup.
Makes about 24 punch cups.
Combine eggnog and softened ice cream in punch bowl. Slowly add chilled 7-up.
Dust lightly with nutmeg.
In bowl, place all but 1 cup sherbet.
Beat until smooth.
Add juices and blend thoroughly.
Gradually add eggnog.
Pour into punch bowl.
Float small scoops of sherbet on top.
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
Whisk the ice cream and cherry soda together in a punch bowl until smooth. Stir in the eggnog, and whisk until foamy.
Combine first five ingredients in a large mixing bowl.
Beat at low speed until smooth; stir in whiskey.
Chill 1 to 2 hours.
Pour into a punch bowl.
Top punch with scoops of ice cream.
Blend ingredients together.
Pour into punch bowl.
Hang small candy canes around bowl.
Combine first 3 ingredients in a punch bowl, stirring until blended.
Serve immediately with peppermint.
Makes 4 1/2 quarts.
Pour eggnog slowly into a large bowl or pitcher. Add ice cream, 1 tub at a time, stirring with a big spoon. Pour in lemon-lime soda (such as 7 Up(R)). Add cinnamon.
Pour all ingredients into large punch bowl. Punch can be made earlier than required but Soda Water and Ginger Ale to be added just before serving.Enjoy!
The recipe requires lemon cordial, not lemons, but for some reason it won't let me put 'lemon cordial' in the ingredients.
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.
Mix eggnog with chocolate syrup.
Chill.
Whip the cream with sugar and cocoa.
Fold into eggnog mixture.
Serve.