n the pudding mix and eggnog.
If it seems a
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
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.
irm.
To make Easy Eggnog Sauce:
Whisk eggnog into cornstarch in
Let butter, eggs and eggnog stand at room temperature 30
ix, 1 1/2 cups eggnog, eggs, 1/4 cup melted
Make eggnog creme anglaise: in med saucepan,
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.
ugar is dissolved. Whisk in eggnog, cream, and vanilla extract until
/4 cup of the eggnog in a saucepan. Squeeze out
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.
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
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.
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!