n a separate bowl mix non-alcoholic beer, egg and oil until
Combine in sifter the flour, baking powder, spices, salt and sugar.
Sift into mixing bowl.
Stir in pecans and fruit.
Combine eggs, eggnog and melted butter or margarine.
Add to dry ingredients, only mixing until ingredients are moistened.
Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350\u00b0 oven for about 70 minutes or until done.
Remove from pan and cool on rack.
Glaze.
Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg.
Place sugar in empty pot of coffee maker.
Add 2-1/2 cups cold water to coffee maker; brew.
When brewing is complete, stir in eggnog.
Pour into 4 cups.
Serve immediately, topped with dollops of the whipped topping.
Sprinkle lightly with additional nutmeg, if desired. Enjoy!
irm.
To make Easy Eggnog Sauce:
Whisk eggnog into cornstarch in
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.
Mix eggnog with chocolate syrup.
Chill.
Whip the cream with sugar and cocoa.
Fold into eggnog mixture.
Serve.
Pour all ingredients into large punch bowl. Punch can be made earlier than required but Soda Water and Ginger Ale to be added just before serving.Enjoy!
The recipe requires lemon cordial, not lemons, but for some reason it won't let me put 'lemon cordial' in the ingredients.
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Heat honey; add non-alcoholic Sauterne and stock.
Boil for 20 minutes, until reduced.
Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven.
Remove meat and set aside.
Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned.
Add all seasonings to pot.
Return meat to pot and add consomme and non-alcoholic beer.
Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender.
Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf.
Add salt or pepper to taste.
Thicken with flour, if desired.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangria is ready to serve.
Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving bowl.
Add the grape juice, peaches, pears, and the orange and lemon ...
in pitcher, combine sugar and juices, stir until sugar dissolves.
add wine and orange slices, stir to blend.
serve over ice.
ix, 1 1/2 cups eggnog, eggs, 1/4 cup melted
ake mix, vanilla pudding mix, eggnog, and oil: beat at low
ugar is dissolved. Whisk in eggnog, cream, and vanilla extract until
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.