Partially bake the pie crust (about 7 min@ 425).
In a large bowl, combine eggnog, sugar, and eggs.
Blend well.
Pour into crust.
Sprinkle with nutmeg or cinnamon.
Bake at 350 for 35 minute.
or until almost set.
lace the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.
t room temperature.
Heat eggnog to a boil and turn
ix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter
Preheat oven to 350\u00b0.
Grease 3 (5 1/2 x 3-inch) mini loaf pans.
Combine flour, sugar, baking powder and nutmeg in large bowl.
Stir eggnog, melted butter, eggs and vanilla in medium bowl until well blended.
Add eggnog mixture to flour mixture.
Mix just until all ingredients are moistened.
Stir in pecans and cherries.
Spoon into prepared pans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes; remove and cool on wire rack.
he oil and eggs then slowly whisk in the eggnog, starting with
he ramekins.
Pour the eggnog into a pan over medium
Grease a 10-inch fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan. Set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes. Pour into prepared pan. Bake at 350\u00b0 for 40 to 50 minutes, until inserted toothpick comes out clean. Cool for 15 minutes; put on wire rack.
Mix flour, baking powder, baking soda, and salt together in a bowl. Add eggnog, eggs, and butter; mix well.
Preheat a waffle iron according to manufacturer's instructions. Pour 1/4 of the batter into the preheated iron and cook until waffle is crisp and golden, about 5 minutes. Repeat with remaining batter.
Separate the eggs and store the whites for
Grease a 10-inch Bundt cake pan with 2 tablespoons
butter. Press almonds in the sides and bottom of pan; set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds until moistened. Then beat on medium speed for 2 minutes or until smooth. Pour into prepared pan and bake at 350\u00b0 for 40 to 50 minutes or until pick inserted near center comes out clean. Cool for 15 minutes before removing from pan to wire rack. Makes 12 to 14 servings.
Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.
ugar, flour and eggnog; process until smooth. Blend in eggs, rum and
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
Bake in the preheated oven until lightly browned, about 10 minutes.
Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
Bake until pie is set in the middle, 50 to 60 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.
Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a large bowl.
Whisk eggnog, eggs, oil, and rum extract together in a small bowl. Add to flour mixture and mix briefly to combine. Batter should be slightly lumpy.
Grease a griddle lightly with cooking spray and heat over medium-high heat. Pour 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Soften gelatin in 1/4 cup eggnog.
Heat the remaining 1 1/2 cups eggnog in saucepan.
Generously grease and flour Bundt pan or two 10-inch pans. Sprinkle nuts on bottom of prepared pans (about 2 teaspoons in each individual pan; set aside.
Heat oven to 325\u00b0.
Put dry cake mix in a large bowl and add eggnog, oil and eggs.
Add rum and nutmeg and beat for 2 minutes.
Pour batter in prepared pans. Bake for 20 to 25 minutes.
Use a cream cheese icing for cake.
Preheat oven to 350 degrees F (175 degrees C).
Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.