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!
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
aucepan. Set aside.
Whisk egg yolks; add to SPLENDA(R
ogether butter and sugar. Add egg and eggnog. Combine flour, baking powder
Mix milk, egg substitute and pudding together, adding a dash of spices.
For extra decadance, I add French Vanilla whip cream!
When drink is frothy, either pour into a cup, add another dash of nutmeg and enjoy,.
or refrigerate until cold.
I like to use an immersion blender to mix (\"boat motor\").
I also like to add hot chocolate mix to my egg nog, so I'll bet that chocolate pudding would be yummy too.
Be careful if heating for a hot drink - the eggs get a little curdled.
\"Cook time\" is chill time.
ight and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually
Heat oven to 350\u00b0F Combine all dry ingredients in a large bowl (except cherries and walnuts) and sift together well.
Take 2 tablespoons of this and toss the chopped cherries in it until they are coated. set the cherries aside.
Beat the wet ingredients together and dump into the dry ingredients. Mix just until blended, fold in the cherries and walnuts. Spray a 8x4 loaf pan with non-stick spray and spoon the batter into it. Smooth the top with a spatula and spray more non-stick spray over the top. Bake for 50 to 60 minutes or until ...
Beat egg yolks until they are lemon-
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.
In large saucepan, over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly.
Remove from heat; stir in vanilla and rum extract.
Cover; chill.
Just before serving, stir in brandy if desired; thin to desired consistency with remaining skim milk.
Sprinkle with nutmeg and cinnamon.
Generously grease a 10-inch Bundt pan with soft butter.
Press almonds against buttered sides and bottom; set pan aside.
Combine cake mix, nutmeg, egg yolks, eggnog, melted butter and rum in large mixing bowl until blended.
Beat egg whites separately until stiff but not dry.
Carefully fold batter into whites.
Cream shortening, sugars, vanilla, egg and eggnog.
Sift together flour, soda, salt and nutmeg; then add to sugar mixture. Add nuts.
Drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
oft then add sugar and egg replacer. Cream all together until
In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.
Pre-heat oven to 400\u00b0F.
Spray a 9x13\" baking dish with cooking spray (note: do _NOT_ use butter-flavor cooking spray! This contains dairy ingredients).
Combine melted margarine, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl.
Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil.
Bake 15 minutes.
Remove foil, and bake 15 minutes more.
Sprinkle 1/2 tsp cinnamon over the top.
Top as desired - allergen-safe syrup, fruit, ...
ll the dry ingredients except egg replacer powder.
In a
Preheat oven to 350 degrees. Oil 9x13 baking pan.
In large bowl, beat sugar and shortening until light and fluffy.
Add honey, egg replace and vanilla. Beat until smooth.
In medium bowl, combine flour, gar gum, salt and baking soda. Blend.
Add flour mixture to sugar mixture. Mix until well combined.
By hand mix in chocolate chips, nuts, rice cereal and oats.
Press firmly into pan.
Bake for 20 minutes, until brown.
ondairy substitutes.
Follow the recipe for White Bread, but substitute
easonings, oat bran, oats, and egg replacement powder.
Add pasta
ll the dry ingredients except egg replacer powder.
In a