In mixing bowl, stir together flour, sugar, baking powder and salt.
Mix egg, eggnog and oil.
Stir into dry ingredients, mixing well.
Fold in chopped nuts and cherries.
Turn into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 45 to 50 minutes or until done.
Cool in pans 10 minutes.
Remove from pans, cool on wire rack.
Makes two loaves.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Let butter, eggs and eggnog stand at room temperature 30
Place frozen ice cream in a punch bowl; pour mixture of eggnog and milk over ice cream; stir a little.
When serving a cup, add Cool Whip and a dash of nutmeg.
Eggnog will be thick like a milk shake.
Make eggnog creme anglaise: in med saucepan,
or the sauce:.
Combine homemade mayonnaise, chopped cilantro, lime zest
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
or 24 hour but is best if used immediately.
Cut
Beat egg whites until fluffy and shiny.
Beat egg yolks until thick and fluffy.
Gradually beat in sugar.
Add to the egg yolk mixture the whipped cream and half and half, stirring well.
Add, still stirring, the liquor if desired.
Fold in beaten egg whites.
Chill in refrigerator until ready to serve.
Dust with nutmeg.
Makes 10 servings about 5 ounces each.
Recipe can be doubled.
salt and nutmeg.
Measure eggnog and add vanilla.
At
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.
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.
ake mix, vanilla pudding mix, eggnog, and oil: beat at low
hilled custard mixture, completing the eggnog. Keep refrigerated until ready to
Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
ith a little whipped cream (recipe follows) or cinnamon on top
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or