arge bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla
n a large bowl until light and fluffy. Mixture should be
Make eggnog creme anglaise: in med saucepan,
sugar, nutmeg and salt until light and fluffy.
Add the
Let butter, eggs and eggnog stand at room temperature 30
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
o ensure the mixture stays light and airy. Spoon the mixture
eparate bowl, beat until very light the 12 egg yolks (also
if desired.
For the eggnog french toast--arrange the bread
aste.
Add in the eggnog, vanilla extract and egg yolks
he cream cheese until very light and fluffy. Then add the
o 300 degrees.
Heat eggnog and half & half in a
ugar until light and fluffy. Beat in egg yolks, eggnog and rum
o 10 minutes.
Pour eggnog into a large bowl; gradually
radually add sugar, beating until light and fluffy.
Add eggs
ugar to melt and turn light brown. As soon as sugar
peed for 5 minutes, till light and fluffy.
Reduce the
Combine butter,sugar and brown sugar beat until light and fluffy.
Add peanut butter and beat until blended.
Slowly add eggnog,egg,and vanilla blend completely.
In a separate bowl , sift flour , soda and salt together and add to butter mixture.
Blend completely.
Scoop desired size cookie on cookie sheet .
Bake at 350* 6-9mins until light golden brown.
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, 1 1/2 cups eggnog, eggs, 1/4 cup melted