nd side of 9 inch pie plate. Bake at 350F degrees
irm.
To make Easy Eggnog Sauce:
Whisk eggnog into cornstarch in
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
s soft, it is easy to scoop out the guts
f a
9-inch pie pan.
Bake in a
10 inch, deep dish pie pan.
Bake in preheated
ver medium heat. Gradually add eggnog to sugar mixture, stirring constantly
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.
In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a saucepan, combine sugar, cornstarch and salt.
Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in gelatin until dissolved.
Remove from heat; cool to room temperature.
Stir in extracts.
Fold in whipped cream.
Pour into pastry shell.
Refrigerate until firm (about 3 or more hours).
In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
Cook over medium heat until thick and bubbly.
Remove from heat and stir in rum (if using); cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Dust with additional nutmeg to make it look nice.
Chill at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
Bake in the preheated oven until lightly browned, about 10 minutes.
Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
Bake until pie is set in the middle, 50 to 60 minutes.
ix, 1 1/2 cups eggnog, eggs, 1/4 cup melted
Preheat oven to 350 degrees F. Spray bottom and side of a 9 x 1-1/4-inch pie plate, with cooking spray.
Beat all ingredients except Bisquick and Spiced Whipped Creeam in medium bowl with a wire whisk. Stir in Bisquick mix. Pour into pie plate.
Bake 42-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1-1/2 hours. Serve with Spiced Whipped Cream. Store covered in refrigerator.
Spiced Whipped Cream: Beat all ingredients in chilled small bowl with elefctric mixer on high speed until soft peaks form.
Preheat oven to 450 degrees F (230 degrees C).
Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.
nd sides of 9-inch pie plate. Bake 8-10 minutes
Pour cold eggnog into bowl.
Add pie filling mix, rum and nutmeg.
With electric mixer at low speed, beat until blended, about 1 minute.
Let stand 5 minutes.
Fold in 2 cups of whipped topping.
Spoon into crust.
Chill until firm, about 2 hours. Garnish with remaining whipped topping.
Sprinkle with additional nutmeg, if desired.
Makes one 9-inch pie.
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.
Make pudding according to package directions.
Whip pudding, cream cheese and eggnog together and pour into graham cracker pie shell.
Refrigerate least 2 hours before serving.
Sprinkle with nutmeg before serving.