Combine flour, eggnog mix, sugar and baking soda.
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.
ilk and pudding mix until blended. Gradually add eggnog; mix well. Fold in
In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
Cook over medium heat until thick and bubbly.
Remove from heat and stir in rum (if using); cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Dust with additional nutmeg to make it look nice.
Chill at least 4 hours.
In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.
In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well.
Over medium heat, cook and stir until thick and bubbly.
Remove from heat and stir in rum; cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Garnish with additional nutmeg to make it look nice.
Chill 4 hours.
In large bowl, combine butter, sugar and eggs; mix well. Combine flour, baking powder and salt.
Stir into butter mixture, alternately with eggnog; mix only until dry ingredients are moistened.
Fold in pecans, raisins and cherries.
Spoon into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake at 350\u00b0 for 70 minutes or until done.
Yields 1 loaf.
Cream butter, shortening and sugar.
Add eggs, one at a time. Add extracts one at a time, mixing well after each addition. Alternately add flour and eggnog; mix well.
Pour into greased and floured 10-inch tube pan.
Bake in a 300\u00b0 oven for 1 hour and 30 minutes.
This is a large moist cake.
Very good at Christmastime.
Cream butter and shortening.
Gradually add sugar.
Beat well. Add eggs beating after each addition.
Add flour to creamed mixture alternately with eggnog mix until blended.
Stir in flavorings.
Pour into a greased Bundt cake pan.
Bake at 325\u00b0 for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove.
One cup of chopped pecans or walnuts can be added if desired.
Mix well.
Mix 1/2 cup to 1 cup hot water.
ombine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in
Beat together sugar, milk, melted butter and egg.
Stir into Mix just until moisted.
Fold in fruit and/or nuts.
Fill greased muffin cups and bake at 425 for 20 minutes.
Stir liquid into Mix just until moistened.
Knead a few times on floured board.
Roll or pat out to 1/2 inch thickness and cut into biscuits.
Bake at 450 for 7-10 min, until golden on bottom.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.
Servings: 6.
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
emaining.
Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
archment paper. In a bowl, mix the custard powder, (or cornstarch
elted butter.
Transfer the mix to a lined 10 inch