atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Let butter, eggs and eggnog stand at room temperature 30
Preheat oven to 350\u00b0.
Combine flour, nutmeg, sugar, baking powder and salt in a large bowl.
Stir in fruit and nuts.
Combine eggs, eggnog, vanilla and melted butter.
Pour eggnog mixture into flour mixture.
Stir just until thoroughly combined.
Pour batter into 1 large or 2 medium loaf pans.
Bake 1 hour.
Cool for 10 minutes and remove from pans.
Great or spray pans with nonstick spray.
Make eggnog creme anglaise: in med saucepan,
ake mix, vanilla pudding mix, eggnog, and oil: beat at low
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.
/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
1/4 cups of eggnog, then stir this into the
dding half the eggnog. Stir in the remaining eggnog so it forms
In an electric mixer, beat the egg yolks with the sugar until thick.
Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
Add the salt to the egg whites. Beat until almost stiff.
Whip the cream until stiff.
Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
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.
aucepan with 2 tablespoons of eggnog and melt it over a
then one-third of the eggnog or cream.
Repeat, being
br>I use this tea recipe #63785 Southern Sweet Tea.
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
Add 1 1/2 cups eggnog, and beat until blended. Fold
Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.