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
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.
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.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
ground ginger, nutmeg, cloves, allspice, eggnog and cream.
Gently fold
Beat pudding mix, eggnog and brandy together in a bowl with a wire whisk or hand-held mixer for two minutes.
Pour into four serving dishes and chill. Pudding will be soft-set and ready to eat within five minutes.
Garnish with nutmeg and serve!
Preheat oven to 350\u00b0.
Beat eggs using an electric mixer.
Gradually add eggnog while continuing to beat mixture.
Pour mixture into buttered custard cups.
Place custard cups in a pan of hot water about halfway up the side.
Bake 30 minutes or until knife inserted in the custard comes out clean.