gg, 1 3/4 cups eggnog and oil. Add to dry
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
In a large mixing bowl, beat together butter, sugar and eggs.
Combine the flour, baking powder and salt, and stir into butter mixture alternately with the eggnog; mix only until dry ingredients are moistened.
Fold in pecans, raisins and cherries by hand.
Spoon into a greased 8-1/2\" x 4-1/2\" x 2-1/2\" loaf pan.
Bake at 350 for 70 minutes or until a wooden toothpick inserted in center comes out clean.
In a large mixing bowl, beat together butter, Splenda and eggs.
Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
Fold in apricots and pecans by hand.
Spoon into 3 greased tiny loaf pans.
Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.
remove bread from loaf pan.
Mix together powdered sugar and eggnog
Place 1/2 the bread cubes in the baking pan
For cake: Preheat oven to 350\u00b0F.
In large bowl combine all ingredients; beat on medium speed for 3 minutes.
Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
n a bowl, pour eggnog over the bread and allow to soak
nch loaf pan.
Mix bread and raisins together in a
ggs.
Blend in sugar, eggnog, butter, rum extract and vanilla
Preheat oven to 350\u00b0.
Butter a 9-inch square baking pan and set aside.
Spread bread slices generously with softened butter and cut into squares.
Scatter over bottom of pan.
Beat eggs and sugar.
Pour in eggnog while stirring and mix well.
asserole dish.
Place the bread slices over the sugar-butter
Stir together flour, sugar, baking powder and nutmeg in large mixing bowl.
Combine eggs, eggnog and oil.
Add to flour mixture.
Stir in raisins and apricots.
Pour into two greased 8 x 4-inch loaf pans.
Bake at 350\u00b0 for 55 to 60 minutes or until tester comes out clean.
(Cover with foil after 40 minutes if bread browns too quickly.)
Cool in pans for 10 minutes.
Remove from pans and cool on rack.
Wrap and store in refrigerator.
dd flour mixture alternately with eggnog, beginning and ending
with
Preheat oven to 350\u00b0.
Grease 9 x 5-inch loaf pan.
In large bowl with spoon, mix well the first 5 ingredients.
Stir in eggnog, butter or margarine, egg and rum just until flour is moistened.
Mixture will be lumpy.
Fold in pecans or walnuts and fruits.
Spread mixture in pan.
Bake 1 hour or until toothpick comes out clean.
Cool bread on wire rack 10 minutes.
Wrap and freeze.
Thaw room temperature.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
In lg bowl mix butter, sugar and eggs well.
Combine flour, baking powder and salt.
Stir into butter mixture alternately with eggnog.
Mix only until moistened.
Fold in pecans, raisins and cherries.
Spoon into greased loaf pan.
Bake at 350* for 70 minutes, or until bread tests done.
Combine margarine, sugar and eggs.
Mix well.
Combine flour, baking powder and salt.
Stir into butter alternately with eggnog, mixing only until dry ingredients are moistened.
Fold in pecans, raisins and cherries.
Spoon into greased (with Pam) 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake at 350\u00b0 for 70 minutes or until bread tests done.
In a large mixing bowl, combine all dry ingredients (flour, sugar, baking powder, salt and nutmeg).
Combine and add to dry ingredients the beaten eggs, eggnog and vegetable oil; stir fast until combined.
Stir in the pecans and apricots.
Divide batter into 2 greased 8 x 4 x 2-inch bread pans.
Bake in a 350\u00b0 oven for 55 to 60 minutes, or until toothpick inserted near center comes out clean.
Cool in pans for 15 minutes before removing breads to cooling rack.
Preheat oven to 350\u00b0.
Combine flour, nutmeg, sugar, baking powder and salt in a large bowl.
Stir in fruit and nuts.
Combine eggs, eggnog, vanilla and melted butter.
Pour eggnog mixture into flour mixture.
Stir just until thoroughly combined.
Pour batter into 1 large or 2 medium loaf pans.
Bake 1 hour.
Cool for 10 minutes and remove from pans.
Great or spray pans with nonstick spray.