r vanilla, add the remaining ingredients, stir well and set aside
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,
CRUST:
Combine first 4 ingredients.
Add melted butter and
In a medium bowl, combine all ingredients adding enough eggnog for desired consisitency.
In a large mixing bowl, beat together butter, sugar and eggs.
Combine the flour, baking powder and salt, and stir into butter mixture alternately with the eggnog; mix only until dry ingredients are moistened.
Fold in pecans, raisins and cherries by hand.
Spoon into a greased 8-1/2\" x 4-1/2\" x 2-1/2\" loaf pan.
Bake at 350 for 70 minutes or until a wooden toothpick inserted in center comes out clean.
/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
luffy. Beat in egg yolks, eggnog and rum extract. Gradually mix
arge bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla
t a time. Add the eggnog and vanilla and continue to
1/4 cups of eggnog, then stir this into the
easure eggnog and add vanilla.
At low speed add dry ingredients
/4 cups eggnog and oil. Add to dry ingredients, stirring just
Preheat oven to recommended temperature on cake mix package.
Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
Combine dry cake mix with required oil, eggs and nutmeg.
OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
Mix and bake according to package directions.
Cool.
Top with eggnog glaze.
For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.
br>Add the sifted dry ingredients alternately with the milk, beginning
dding half the eggnog. Stir in the remaining eggnog so it forms
aking powder, nutmeg, salt, and eggnog flavor or vanilla.
Stir