Mix the pudding mix, nutmeg and eggnog in a saucepan and cook over medium heat until thick and bubbly.
Chill.
Beat the rum with whipped cream until smooth and fold into the pudding mixture; pour into the pie shell.
Garnish with nutmeg and chill for 4 hours.
Preheat oven to 350\u00b0.
In large mixing bowl, combine cake mix, Borden's eggnog and oil.
Beat on low speed until moistened. Add eggs and nutmeg; beat on medium-high speed 4 minutes.
Pour into greased and floured 10-inch fluted or tube pan.
Bake 40 to 45 minutes or until toothpick inserted near center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely. Sprinkle with confectioners sugar, if desired.
Cream butter and shortening; gradually add sugar, beating well at medium speed.
Add eggs, one at a time, and beat well after each addition.
Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
Mix just until blended after each addition.
Stir in coconut and flavorings.
Pour batter into a floured tube pan.
Bake at 325\u00b0 for 1 hour and 30 minutes. Cool in pan 10 minutes.
Remove from pan and cool completely on wire rack.
Preheat oven to 350\u00b0F In large mixing bowl, combine cake mix, pudding mix, Borden egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
Pour into greased and floured 10-inch fluted or tube pan.
Bake 40-45 minutes or until a wooden pick inserted near the center comes out clean.
Cool 10 minutes; remove form pan. Cool completely. Sprinkle with powdered sugar, if desired.
In large pitcher, combine ingredients.
Chill.
Stir before serving.
Garnish with whipped cream and nutmeg, if desired. Refrigerate leftovers.
Makes 1 quart.
/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
dding half the eggnog. Stir in the remaining eggnog so it forms
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
aucepan with 2 tablespoons of eggnog and melt it over a
then one-third of the eggnog or cream.
Repeat, being
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
Add 1 1/2 cups eggnog, and beat until blended. Fold
Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.
Combine eggs, sugar, nutmeg, eggnog, and rum extract, and stir
nd sugar. Add egg and eggnog. Combine flour, baking powder, salt
ver medium heat. Gradually add eggnog to sugar mixture, stirring constantly
t a time. Add the eggnog and vanilla and continue to