irm.
To make Easy Eggnog Sauce:
Whisk eggnog into cornstarch in
ix, 1 1/2 cups eggnog, eggs, 1/4 cup melted
ugar is dissolved. Whisk in eggnog, cream, and vanilla extract until
ake mix, vanilla pudding mix, eggnog, and oil: beat at low
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.
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.
ntil smooth.
Gradually add eggnog, milk, pudding mix, rum and
n the pudding mix and eggnog.
If it seems a
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Pour eggnog into a deep flat bowl or compote dish.
Arrange cake pieces over eggnog and aginst the edges of bowl.
Moisten with sherry and brandy.
Sprinkle lemon zest and almonds evenly over cake.
Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
Either pipe or spoon whipped cream on trifle.
Serve by spooning trifle from the bottom of the dish to combine all ingredients.
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan,
aking powder, nutmeg, salt, and eggnog flavor or vanilla.
Stir
n egg yolks, vanilla, and eggnog.
Beat in as much
Stir eggnog, chocolate syrup, coffee liqueur, and peppermint extract together in a large bowl with a whisk until smooth. Fold whipped topping through the eggnog mixture.
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.
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg