Heat egg nog.
Dissolve gelatin in water and add to egg nog. Remove from heat and add beaten eggs.
Cool.
Beat whipping cream until fluffy; add vanilla and fold into egg nog mixture.
Pour into pie shell and sprinkle with nutmeg.
Serve the next day.
Store in refrigerator.
Put 1/2 cup egg nog into saucepan; add unflavored gelatin. Bring to a boil and stir until gelatin dissolves.
Into bowl, pour 1 1/2 cups egg nog (cold) and rum.
Pour hot egg nog into cold egg nog; place in refrigerator to thicken.
When thickened, fold in heavy cream and pour into pie shell.
Place in refrigerator until needed.
Grease bottom of loaf pan.
Beat eggs in large bowl.
Add sugar, egg nog, butter, rum and vanilla.
Blend well.
Add rest of ingredients and stir until moist.
Bake 45 to 50 minutes in 350\u00b0 oven.
Pour 2 cups egg nog into the top of a double boiler; add gelatine and stir over the double boiler until dissolved. Remove from heat. Stir in the remaining egg nog and chill until firm. Whip the cream. Fold whipped cream into egg nog mixture. Pour into pie shell and chill until firm.
Soften gelatin in cold water.
Warm the egg nog over direct low heat and stir in the softened gelatin.
Gently heat until gelatin is completely dissolved.
Chill until partially set, and then beat until smooth.
Beat sugar, salt and flavorings into whipped cream.
Gently fold whipped cream into egg nog and pour into prepared pie shell.
Chill 2 or more hours before serving. Garnish with grated nutmeg, toasted slivered almonds and more whipped cream, if desired.
Separate eggs.
Beat egg yolks with sugar and nutmeg.
Add ice cream, egg nog, cream and milk.
Stir and stir and stir and stir and stir.
Pour in booze.
Beat egg whites and mix together.
Keep refrigerated.
Makes plenty.
Whip the cream and whip egg whites; set aside.
Mix sugar and egg yolks; beat (electric mixer) until smooth.
Add milk and egg nog mix; stir well.
Fold in stiffly beaten egg whites.
Fold in whipped cream.
Soften 2 envelopes of unflavored gelatin in 2 cups of egg nog in top of double boiler.
Add 1/4 cup sugar and place over boiling water.
Stir until the sugar and gelatin are thoroughly dissolved. Then add 2 more cups of egg nog, nutmeg and rum or rum flavoring. Chill until consistency of unbeaten egg white.
Whip until light and fluffy.
In large mixer bowl, combine egg nog, brown sugar, coffee and cinnamon; beat on low speed until sugar and coffee are dissolved. Stir in coffee, liqueur and bourbon (if desired); chill.
In small mixer bowl, beat cream with confectioners sugar and vanilla until stiff.
Pour egg nog into punch bowl; top with whipped cream and cinnamon.
Refrigerate leftovers.
In a bowl, cream together egg, egg nog, oil and nuts.
In second bowl, sift together dry ingredients. Add to creamed mixture. Stir well.
Place in greased and floured loaf pan.
Bake in a preheated 350\u00b0 oven for 1 hour.
Makes a large loaf.
Combine dry ingredients.
Combine egg nog, egg and margarine. Add wet mixture with dry mixture.
Mix in fruit and nuts.
Grease bread tins and cook at 350\u00b0 for 1 hour and 10 minutes.
Combine egg nog, brown sugar, coffee and cinnamon; beat.
Stir in liqueur and chill.
Beat cream with confectioners sugar and vanilla until stiff.
Pour egg nog into punch bowl.
Top with whipped cream and cinnamon.
Refrigerate leftovers.
In a medium saucepan combine pudding mix, 1/4 teaspoon nutmeg and egg nog.
Mix well.
Over medium heat, cook and stir until thick and bubbly.
Remove from heat.
Stir in rum.
Cool.
Fold in whipped cream.
Spoon into pie shell.
Chill 4 hours or more.
Cream Crisco, vanilla and sugar together.
Add baking powder and salt.
Add 1 cup flour, then 1/3 cup egg nog alternately until all are in.
Roll into 1-inch balls and roll in sugar-nutmeg mixture and bake at 350\u00b0 for 9 to 10 minutes.
Makes about 7 dozen.
Place ice cream in punch bowl; chop up and let soften.
Add egg nog and nutmeg.
Can add rum or vodka.
This is very creamy and very tasty.
Mix and chill egg nog, chocolate milk and creme de cacao.
When ready to serve, stir in whipped cream.
Garnish with shaved chocolate.
Makes ten 1/2-cup servings.
Freeze egg nog mix.
Whip and set aside cream.
Put frozen mix in bowl.
Break and slice into chunks until soft.
Use electric mixer, add ice cream and mix until easy.
Dribble whisky slowly. When all in mix on high 20 to 30 minutes.
Spoon cream into bowl. Whip 1 1/2 minutes.
Pour, sprinkle with nutmeg and serve.
Pour egg nog mix over ice cream. Whip until frothy. Fold in whiskey to taste. Place in freezer 1 hour, then serve.
Separate egg whites; to egg whites, add sugar, a little at a time, while beating.
Continue adding sugar and beating until whites stand in soft peaks.
In a large bowl, pour in egg nog, slightly beaten egg yolks, vanilla, cinnamon and nutmeg.
Blend in ice cream until melted.
Sprinkle nutmeg on top.
Chill and serve.
Now, add favorite spirits, if desired.
Simply delicious and sinfully rich.
Combine egg nog, sugar, corn syrup and salt in a Dutch oven; cook over low heat, stirring frequently, until mixture reaches soft ball stage (234\u00b0).
Cool to lukewarm.
Add butter and beat until mixture is no longer shiny (about 5 minutes).
Stir in fruit or raisins and pecans.
Spread in a buttered 8-inch square pan. Cool and cut into squares.
Yields 25 squares.