Combine the eggnog, cognac, bourbon (or rum), and the vanilla extract in a cocktail shaker with ice.
Shake briskly with the ice for 30 seconds; strain into an Old-Fashioned serving glass.
Dust with nutmeg.
o 24 hours.
Place eggnog, cream (if using) and ice
Mix gelatine, sugar and salt.
Gradually stir in eggnog.
Warm over low heat until gelatine is dissolved.
Chill until mixture mounds when dropped from spoon.
Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail.
Chill again about 10 minutes until mixture mounds.
Put in baked 9-inch pie shell.
Decorate with remaining fruit cocktail.
Chill 2 to 4 hours.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Mix gelatin, sugar and salt.
Gradually stir in eggnog.
Warm over direct low heat until gelatin is dissolved.
Chill until mixture mounds when dropped from spoon.
Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail.
Chill again for 5 to 10 minutes.
Heap into pie shell; decorate with remaining fruit cocktail.
Chill 2 to 3 hours.
Mix Knox gelatine, sugar and salt; gradually stir in eggnog. Warm over low heat until Knox gelatine is dissolved.
Chill until mixture folds well.
Fold in whipped cream, flavoring and 1 1/2 cups fruit cocktail.
Chill again 5 to 10 minutes, until mixture mounds.
Heap into pie shell.
Decorate with remaining fruit cocktail.
Chill 2 to 4 hours.
Let butter, eggs and eggnog stand at room temperature 30
Drain fruit cocktail; save juice.
Soften gelatin in juice. Melt over hot water.
Combine all ingredients, pour into mold or bowl and chill.
Make eggnog creme anglaise: in med saucepan,
Place unflavored gelatin and crushed pineapple in a small saucepan.
Allow to set for 5 minutes, then add lemon juice.
Cook and stir until gelatin dissoves.
Add eggnog and celery, mix well.
Pour into 12x7\" pan.
Chill until almost firm.
Place cranberry juice in saucepan and heat to boiling.
Add raspberry gelatin, stirring until dissolved.
Gently stir in relish.
Chill this mixture until partially set; then pour over eggnog mixture.
Chill until firm.
To serve, cut into squares.
poon on
top\tof eggnog
mixture.
Chill
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
1/4 cups of eggnog, then stir this into the
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth.
Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
dding half the eggnog. Stir in the remaining eggnog so it forms
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
aucepan with 2 tablespoons of eggnog and melt it over a
then one-third of the eggnog or cream.
Repeat, being