ell combined.
Whisk the No Egg and water in a small
sugar and gelatin. Stir in eggnog, egg yolks, and nutmeg. Cook over
In mixing bowl, stir together flour, sugar, baking powder and salt.
Mix egg, eggnog and oil.
Stir into dry ingredients, mixing well.
Fold in chopped nuts and cherries.
Turn into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 45 to 50 minutes or until done.
Cool in pans 10 minutes.
Remove from pans, cool on wire rack.
Makes two loaves.
Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
In a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil.
Beat until smooth.
Using oil as needed to grease, pour batter by 1/4 cup and cook on a 375\u00b0F griddle.
Flip to brown slightly on other side.
Serve with maple syrup.
Combine dry ingredients in lg bowl.
In another bowl, mix egg, eggnog, and oil.
Stir wet ingredients into dry ingredients, just until moistened.
Fold in raisins and pecans.
Fill greased or lined muffin cups two thirds full.
Bake at 350* for 25 minutes. \tCool for 5 minutes before removing from pan. Cool completely on a wire rack.
Mix egg, eggnog and butter.
Sift in dry ingredients; stir in pecans and fruit.
Bake in greased loaf pan at 350\u00b0 for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Cook cornstarch, 2 tablespoons sugar and water together until clear. Set aside. To the 3 egg whites, add a pinch of salt. Whip until foamy and standing in peaks. At this time, you add the cornstarch mixture to the egg whites. Continue beating until creamy. Gradually add 6 tablespoons sugar, beating until very creamy. Pile on pie and bake until golden brown.
n a bowl, mix the no-egg and water to make a
Mash tofu to cottage cheese consistency.
Add seasonings, being sure to include the three \"S's\" (something salty; something sour; something sticky) to bind the mixture.
Mix in chopped onion.
Dip in ready to eat, or let sit for stronger flavor.
Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
(if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
Drain on paper towels and serve.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
t a time, allowing each egg to blend into butter mixture
rust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in
o cool.
Beat the egg whites with 2 tbsp cold
Make eggnog creme anglaise: in med saucepan,
ith parchment paper. Beat the egg whites and 2 tbsp water
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.