Let butter, eggs and eggnog stand at room temperature 30
nd cornstarch.
Stir in eggnog.
Cook until thickened and
In a pitcher, stir eggnog and orange juice concentrate until well mixed.
Pour in ginger ale and stir gently.
Mix rum, ice cream and eggnog together.
If not using right away, keep in the refrigerator until ready.
Just before serving, shake or beat until frothy.
Sprinkle with nutmeg.
gg, 1 3/4 cups eggnog and oil. Add to dry
Soften gelatin in 1 C. eggnog; stir over low heat until dissolved.
Add sugar; stir until dissolved.
Blend in remaining eggnog, sour cream and extract.
Chill until thickened but not set.
Fold whipping cream and cookies into eggnog mixture.
Pour into mold (2 qt. size) and chill till firm.
Unmold and serve with raspberry sauce.
Preheat oven to 350\u00b0.
Grease 3 (5 1/2 x 3-inch) mini loaf pans.
Combine flour, sugar, baking powder and nutmeg in large bowl.
Stir eggnog, melted butter, eggs and vanilla in medium bowl until well blended.
Add eggnog mixture to flour mixture.
Mix just until all ingredients are moistened.
Stir in pecans and cherries.
Spoon into prepared pans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes; remove and cool on wire rack.
Gradually stir in 1 cup eggnog. Heat over low heat, stirring
2 quart saucepan, heat eggnog and half and half over
Pour eggnog into fondue pot.
Mix cornstarch with 1/2 ounce liquor; stir into eggnog.
Cook at medium, stirring, until mixture is thickened.
Add remaining liquor.
Keep warm at low for serving.
Slowly heat eggnog to almost a simmer. Beat eggs to combine them well. Slowly pour hot eggnog into eggs while beating. Strain mixture.
Pour mixture into 4 to 6 buttered custard cups. Sprinkle with nutmeg.
Place custard cups in a pan of hot water. Bake 30 minutes at 350\u00b0 or until knife inserted in the custard comes out clean.
Makes 4 to 6 servings.
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.
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.
Soften gelatin in 1/4 cup eggnog.
Heat the remaining 1 1/2 cups eggnog in saucepan.
owl.
Blend in sugar, eggnog, butter, rum extract and vanilla
o creamed mixture alternately with eggnog, beginning and ending with flour
In a large bowl, sift together flour, sugar, baking powder, salt and nutmeg.
Combine eggnog, egg and butter.
Add to the dry ingredients and stir until blended.
Add nuts and fruit.
Bake in a loaf pan 60 to 70 minutes in a 350\u00b0 oven.
Cool on a wire rack. Freezes well.
Makes 1 loaf.
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.
Heat oven to 350\u00b0.
Grease bottom only of 9 x 5 inch loaf pan.
Beat eggs in large bowl.
Add sugar, eggnog, margarine, rum extract and vanilla; blend well.
Add flour, baking powder, salt and nutmeg; stir just until dry ingredients are moistened.
Pour into greased pan.
Combine eggnog and Kahlua in 1 1/2-quart pitcher.
Pour into punch cups.
Top with whipped cream.
Sprinkle with nutmeg.
Makes about 8 servings.