atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan,
/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
dding half the eggnog. Stir in the remaining eggnog so it forms
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Fill a PARTY MUG with ice.
Pour in the daiquiri mix and rum.
Twist on the CROSS BLADE and place the mug onto the power base.
Blend on LOCK or pulse until smooth.
Twist off the blade and twist on a comfort lip ring. Enjoy!
Variations:
Strawberry Daiquiri - add a handful of fresh or frozen strawberries before blending.
Diva Daiquiri - add 1oz. coconut rum before blending.
Purple Haze - add 1/2 oz. Blue Curacao before blending.
Derby Daiquiri - add 2 Tbls. fresh orange juice before blending.
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
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
Add 1 1/2 cups eggnog, and beat until blended. Fold
Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.
Combine eggs, sugar, nutmeg, eggnog, and rum extract, and stir
nd sugar. Add egg and eggnog. Combine flour, baking powder, salt
Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.