op bag, add the drained Quick Pickles and flour and shake
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan,
Preheat oven to 350\u00b0.
Grease 3 (5 1/2 x 3-inch) mini loaf pans.
Combine flour, sugar, baking powder and nutmeg in large bowl.
Stir eggnog, melted butter, eggs and vanilla in medium bowl until well blended.
Add eggnog mixture to flour mixture.
Mix just until all ingredients are moistened.
Stir in pecans and cherries.
Spoon into prepared pans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes; remove and cool on wire rack.
Stir eggnog, chocolate syrup, coffee liqueur, and peppermint extract together in a large bowl with a whisk until smooth. Fold whipped topping through the eggnog mixture.
br>Blend together the eggs, eggnog, rum extract, sugar, vanilla and
arge bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla
Combine all ingredients in blender container.
Cover; blend at high speed just until thoroughly combined.
Serve immediately. One recipe makes approximately 4 1/2 cups or 8 to 10 half-cup servings.
Repeat as necessary for additional servings.
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.
owl.
Blend in sugar, eggnog, butter, rum extract and vanilla
eat/mix well.
Add eggnog (I didn't measure, I
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
Heat oven to 350\u00b0.
Grease bottom only of 9 x 5 inch loaf pan.
Beat eggs in large bowl.
Add sugar, eggnog, margarine, rum extract and vanilla; blend well.
Add flour, baking powder, salt and nutmeg; stir just until dry ingredients are moistened.
Pour into greased pan.
To Make Bread:
In a large bowl, beat eggs.
Add sugar, eggnog, margarine, rum extract and vanilla.
Blend well.
Lightly spoon flour into measuring cup.
Level off.
Add flour, baking powder, salt and nutmeg to creamed mixture, stirring just until dry ingredients are moistened.
Note: Mix by hand!
Beat pudding mix, eggnog and brandy together in a bowl with a wire whisk or hand-held mixer for two minutes.
Pour into four serving dishes and chill. Pudding will be soft-set and ready to eat within five minutes.
Garnish with nutmeg and serve!
1/4 cups of eggnog, then stir this into the
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.