irm.
To make Easy Eggnog Sauce:
Whisk eggnog into cornstarch in
heavy bottomed saucepan, add eggnog and sugar, bring to a
n prepared pan, combine sugar, eggnog and corn syrup.
Cook
easpoon butter.
Combine sugar, eggnog, and 1/2 cup butter
edium high heat, mix sugar, eggnog and vanilla. Stir until it
ith cooking spray.
Stir eggnog and sugar together in prepared
r>Combine sugar, butter and eggnog in a heavy 2-1
ix, 1 1/2 cups eggnog, eggs, 1/4 cup melted
heavy saucepan, combine butter, eggnog and sugar. Bring to a
ntil thoroughly mixed or until fudge starts to lose its glossy
ugar is dissolved. Whisk in eggnog, cream, and vanilla extract until
Line a 13 x 9-inch pan with foil.
Butter foil.
In a large pan, combine sugar, margarine and eggnog.
Bring to a boil, stirring constantly.
Continue boiling 5 minutes over medium heat.
ake mix, vanilla pudding mix, eggnog, and oil: beat at low
br>Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a
aucepan with cooking spray. Heat eggnog and sugar over medium heat
Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.
Bring the sugar, butter and eggnog to a full boil in
Combine pudding mix with 2 cups of the milk. Stir until slightly thickened. Stir in remaining 6 cups milk and eggnog until well blended.
Stir in brandy. Chill until ready to serve.
Top with whipped topping and sprinkle with nutmeg, if desired. Preparation time:
10 minutes.
Makes about 18 cups or 36 servings.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted cake pan.
Beat cake mix, butter, eggnog, and pudding mix together in a bowl with an electric mixer until just moistened. Add eggs and nutmeg; beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.