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.
aste.
Add in the eggnog, vanilla extract and egg yolks
t a time. Add the eggnog and vanilla and continue to
aking powder, nutmeg, salt, and eggnog flavor or vanilla.
Stir
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.
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.
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.
In a bowl, combine the flour, baking powder, salt and nutmeg if desired.
In another bowl, beat eggs, eggnog and butter.
Stir in dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubble form on top. Cook until second side is golder brown.
In large bowl, sift together flour, sugar, baking powder, salt and nutmeg.
Combine eggnog, egg and butter.
Add to dry ingredients and stir until blended.
Stir in nuts and fruit; turn into buttered 9 x 5 x 2 3/4-inch loaf pan.
Bake in 350\u00b0 oven for 60 to 70 minutes.
Turn out onto wire rack to cool.
Combine banana, frozen yogurt, milk, eggnog, ice cubes, and malted milk powder; blend until smooth.
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.
Combine the eggnog, cognac, bourbon (or rum), and the vanilla extract in a cocktail shaker with ice.
Shake briskly with the ice for 30 seconds; strain into an Old-Fashioned serving glass.
Dust with nutmeg.
Bring the sugar, butter and eggnog to a full boil in
CAKE:
Combine cake mix according to package directions, except reduce water by 1/4\u00b0C.
Pour into a prepared 9X13 pan.
Bake for 34-40 minute or until a toothpick comes out clean.
SAUCE:
Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
Serve warm over Holiday Mincemeat Cake.
Pour eggnog into small punch bowl.
Drop remaining whipped cream in 4 or 5 mounds onto eggnog.
Sprinkle nutmeg on whipped cream mounds.
Serve immediately.
Immediately refrigerate any remaining eggnog.
ggs.
Blend in sugar, eggnog, butter, rum extract and vanilla
In large punch bowl, stir together the eggnog, milk, orange juice concentrate and sugar.
Float scoops of ice cream in the eggnog mixture.
Sprinkle with nutmeg.