ie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a saucepan, combine sugar, cornstarch and salt.
Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in gelatin until dissolved.
Remove from heat; cool to room temperature.
Stir in extracts.
Fold in whipped cream.
Pour into pastry shell.
Refrigerate until firm (about 3 or more hours).
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan,
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.
ix together powdered sugar and eggnog. When smooth, drizzle over top
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.
eat/mix well.
Add eggnog (I didn't measure, I
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
Beat separately the yolks and whites of 6 fresh eggs.
Add 1/2 cup of sugar to the yolks while beating and 1/4 cup of sugar to the whites after they have been beaten very stiff.
Mix the egg whites with the yolks.
Stir in 1 pint of rich cream and 1 quart of milk. Then add 1 pint of good bourbon whiskey.
Stir thoroughly and serve very cold with grated nutmeg on each glass.
Yield:
6 pints of eggnog.
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
heavy bottomed saucepan, add eggnog and sugar, bring to a
1/4 cups of eggnog, then stir this into the
large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend
xtract, and slowly add the eggnog while beating at low speed
of the packet of Good Seasons (reserve 1/4), paprika
dding half the eggnog. Stir in the remaining eggnog so it forms
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.