o 300 degrees.
Heat eggnog and half & half in a saucepan over med
Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.
Pour half-and-half into a microwave-safe measuring cup. Add cinnamon, clove, and nutmeg
per or silicone muffin cups, and grease the cups with non
om heat and whisk in half and half; cool.
Cover and chill
2 quart saucepan, heat eggnog and half and half over medium low heat, stirring
inutes. Meanwhile, combine yolks and sugar in a large bowl
Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.
Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.
he side crusts from the half piece of the panettone. Cut
aucepan, beat together the eggs and sugar until smooth.
Stir
Beat egg whites until fluffy and shiny.
Beat egg yolks until thick and fluffy.
Gradually beat in sugar.
Add to the egg yolk mixture the whipped cream and half and half, stirring well.
Add, still stirring, the liquor if desired.
Fold in beaten egg whites.
Chill in refrigerator until ready to serve.
Dust with nutmeg.
Makes 10 servings about 5 ounces each.
Recipe can be doubled.
If using blender, cut recipe in half.
Pour half-and-half and milk into a large saucepan
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.
Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.
Top eggnog with nutmeg; serve with ice.
Beat egg, sugar and vanilla with wire whisk. Pour into large mug.
Add milk and mix well.
Microwave for about 2 1/2 minutes, stirring every 30 seconds. DO NOT BOIL.
Sprinkle with nutmeg. Serve immediately for those who enjoy warm or cool otherwise.
Beat egg whites to peaks; add sugar to them.
Beat yolks in separate bowl, add half and half to yolks.
Add yolk mixture to whites, beat together until well blended.
Add nutmeg to mixture and stir.
Sprinkle nutmeg on glass after eggnog is served. Makes about 6 servings.
Adding liquor is optional.
tablespoons butter.
Arrange half the buttered bread slices, buttered
Preheat oven to 375 degrees.
Brown sausage; drain.
Separate dough and stretch to fit pizza pan.
Sprinkle with sausage, hash browns and cheddar cheese.
Beat eggs, milk, salt and pepper together.
Pour over pizza.
Sprinkle with Parmesan cheese.
Bake 30 to 35 minutes or until eggs are firm and dough is baked.
Beat eggs until foamy.
Add sugar, salt and vanilla.
Beat until frothy and add rum and half and half.
Chill 3 or 4 hours.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.