rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
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.
ie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with
n large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla
arge bowl. Stir in sugar, oil, banana, eggnog, rum, and vanilla.
owl, cream the butter and sugar, until smooth. Beat in the
Pour Eggnog and Milk into the cup.
Whisk until mixed throughly.
Place in Microwave for 1:15-1:30 minute.
Whisk in the Packet of Hot Cocoa Mix.
Enjoy!
OPTIONAL: Top with whipped cream.
arge bowl.
Blend in sugar, eggnog, butter, rum extract and vanilla
he eggs.
Blend in sugar, eggnog, butter, rum extract and vanilla
Mix eggs, sugar, eggnog, oleo, rum extract and vanilla.
Add flour, baking powder, salt and nutmeg. Stir until moist. Pour in greased or sprayed loaf pan. Bake 45 to 50 minutes at 350\u00b0. Cool 10 minutes in pan before cooling on rack.
br>In prepared pan, combine sugar, eggnog and corn syrup.
Cook
Combine banana, frozen yogurt, milk, eggnog, ice cubes, and malted milk powder; blend until smooth.
owl, mix 2 tablespoons brown sugar with cinnamon.
Stir nut
teaspoon butter.
Combine sugar, eggnog, and 1/2 cup butter
n medium high heat, mix sugar, eggnog and vanilla. Stir until it
eat the yolks with the sugar and nutmeg in a large
Butter sides of heavy 3-quart saucepan.
In prepared pan, combine sugar, eggnog and syrup.
Cook over medium heat, stirring constantly, until mixture comes to boiling.
Cook to soft ball stage (238\u00b0) without stirring.
Immediately remove from heat; cool to lukewarm (110\u00b0) without stirring.
Add butter and vanilla; beat vigorously until very thick and candy just starts to lose its gloss, about 8 minutes.
Quickly stir in cherries and coconut. Pour into buttered 8 x 4 x 2-inch loaf pan.
Makes 1 1/2 pounds candy.
In large bowl, beat eggs.
Add sugar, eggnog, butter, rum and vanilla.
Mix flour, baking powder, salt and nutmeg together and add to egg mixture, stirring just until blended.
Whisk together sugar, flour and salt in large,