nd side of 9 inch pie plate. Bake at 350F degrees
nto 9-inch deep dish pie plate. Peel away remaining waxed
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.
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.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
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.
Blend eggnog and cornstarch in saucepan.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil and stir for 1 minute.
Remove from heat, blend in butter. Immediately pour into baked pie shell.
Cover with plastic wrap and chill for at least 2 hours.
Serve with whipped cream and sprinkle with shaved chocolate.
f a
9-inch pie pan.
Bake in a
aste.
Add in the eggnog, vanilla extract and egg yolks
t a time. Add the eggnog and vanilla and continue to
ver medium heat. Gradually add eggnog to sugar mixture, stirring constantly
aking powder, nutmeg, salt, and eggnog flavor or vanilla.
Stir
Beat egg yolks, 1/2 cup of the sugar, salt and nutmeg until light.
Pour this gradually into hot milk.
Cook only until mixture lightly coats the spoon.
Remove from heat.
Dissolve gelatin in cold water and add to milk mixture.
Cool.
When filling starts to set (this takes quite awhile), beat egg whites and add remaining 1/4 cup sugar.
Whip the cream and add vanilla.
Fold mixtures together.
Pour into two 8-inch pie shells.
Grate chocolate over top and chill.
A holiday tradition in our family.
Place frozen ice cream in a punch bowl; pour mixture of eggnog and milk over ice cream; stir a little.
When serving a cup, add Cool Whip and a dash of nutmeg.
Eggnog will be thick like a milk shake.
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).
Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened; fold in whipped cream.
Pour over crust; chill until firm.
VARIATION: Ingrease sugar to 1/3 Celsius.
Substitute milk for eggnog.
Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.
Mix ice cream, eggnog and Seven-Up in large container or punch bowl.
Ice cream need not be completely blended in.
Serve with a candy cane for stirring.
Yields 24 servings.
Mix eggnog and ice cream together with wire whisk until desired consistency is reached.
Add Vernors while stirring. Serve.
(This is very rich probably better as an appetizer drink than as a meal beverage.)
In large bowl, combine first 5 ingredients, mixing well. Combine eggnog, oil and egg and add to dry ingredients, stirring just until blended.
Pour into greased 9x5 inch loaf pan.
Bake in 325\u00b0 for 60 to 70 minutes.