Combine in sifter the flour, baking powder, spices, salt and sugar.
Sift into mixing bowl.
Stir in pecans and fruit.
Combine eggs, eggnog and melted butter or margarine.
Add to dry ingredients, only mixing until ingredients are moistened.
Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350\u00b0 oven for about 70 minutes or until done.
Remove from pan and cool on rack.
Glaze.
n a separate bowl mix non-alcoholic beer, egg and oil until
ilk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add
Heat honey; add non-alcoholic Sauterne and stock.
Boil for 20 minutes, until reduced.
Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
Reduce the heat and simmer for several minutes. Remove from the
Pour all ingredients into large punch bowl. Punch can be made earlier than required but Soda Water and Ginger Ale to be added just before serving.Enjoy!
The recipe requires lemon cordial, not lemons, but for some reason it won't let me put 'lemon cordial' in the ingredients.
In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
Cook over medium heat until thick and bubbly.
Remove from heat and stir in rum (if using); cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Dust with additional nutmeg to make it look nice.
Chill at least 4 hours.
Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg.
Place sugar in empty pot of coffee maker.
Add 2-1/2 cups cold water to coffee maker; brew.
When brewing is complete, stir in eggnog.
Pour into 4 cups.
Serve immediately, topped with dollops of the whipped topping.
Sprinkle lightly with additional nutmeg, if desired. Enjoy!
Mix eggnog with chocolate syrup.
Chill.
Whip the cream with sugar and cocoa.
Fold into eggnog mixture.
Serve.
gredients in a non-reactive pot, bring
ver chicken mixture, cook covered, for about 5 minutes extra, until
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
To make tamarind juice: for every 1 cup of water add 2-3 tablespoons tamarind syrup. Tamarind syrup is available at Middle Eastern and Indian/Asian stores. The ratio on the bottle I have in the pantry is 3/4 cup water to 1/4 cup tamarind syrup. Adjust amount to your preference.
Mix beverage ingredients together in a pretty pitcher and chill.
Serve over ice with lemon/orange slices and fresh mint for garnish.
Add more sweetener if necessary.
Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven.
Remove meat and set aside.
Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned.
Add all seasonings to pot.
Return meat to pot and add consomme and non-alcoholic beer.
Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender.
Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf.
Add salt or pepper to taste.
Thicken with flour, if desired.
In the morning of your party, in a very large bowl, combine all ingredients except ginger ale; you may want to then pour this mixture into juice jugs to refrigerate to avoid any spills.
When ready to serve, place 7 cups of the punch mix in punch bowl along with 2 cups of the ginger ale; float a Citrus Ice Ring (recipe posted separately #24758) in the bowl; this allows you to refill (refresh) the punch bowl two more times without it getting too watered down as the ice ring melts.
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
in pitcher, combine sugar and juices, stir until sugar dissolves.
add wine and orange slices, stir to blend.
serve over ice.
Heat the water and add the sugar, cloves, cinnamon, nutmeg and peel.
Boil for 5 minutes and leave to simmer for 5 more.
Strain this syrup into a large pot and add the citrus juice, heat until it is gently bubbling.
Add the 2 litres of grape juice and keep the mixture on a low heat, serve with a slice of lemon.