Mix gelatin with cold water and dissolve over heat.
Mix with egg nog.
Fold in Cool Whip.
Fold in diced maraschino cherries and nuts.
Pour into mold.
Sprinkle with nutmeg.
Let set several hours or overnight in refrigerator.
Serve.
In large bowl, combine butter, sugar and eggs; beat well. Stir in flour, baking powder and salt alternately with egg nog. Fold in nuts, raisins and cherries. Bake in 350\u00b0 oven for 70 minutes in greased 9 x 5 loaf pan.
Combine flour, baking powder and salt; set aside.
Combine eggs, sugar and butter in a large mixing bowl; beat well.
Add flour mixture alternately with egg nog beginning and ending with flour mixture.
Stir in remaining ingredients.
Pour batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan.
Bake at 350\u00b0 for 1 hour and 10 minutes or until wooden pick comes out clean. Cool in pan 10 minutes.
Remove to wire rack and cool completely.
Sift dry ingredients until well blended.
Combine beaten eggs, egg nog and melted butter.
Add to dry ingredients.
Mix until moistened.
Pour into a 9 x 5 x 3-inch greased pan or 2 smaller pans.
Bake at 350\u00b0 for 1 1/4 hours for one loaf; 45 minutes for 2 loaves; or until done.
Heat egg nog.
Dissolve gelatin in water and add to egg nog. Remove from heat and add beaten eggs.
Cool.
Beat whipping cream until fluffy; add vanilla and fold into egg nog mixture.
Pour into pie shell and sprinkle with nutmeg.
Serve the next day.
Store in refrigerator.
Soften gelatin in cold water.
Warm the egg nog over direct low heat and stir in the softened gelatin.
Gently heat until gelatin is completely dissolved.
Chill until partially set, and then beat until smooth.
Beat sugar, salt and flavorings into whipped cream.
Gently fold whipped cream into egg nog and pour into prepared pie shell.
Chill 2 or more hours before serving. Garnish with grated nutmeg, toasted slivered almonds and more whipped cream, if desired.
In large mixer bowl, combine egg nog, brown sugar, coffee and cinnamon; beat on low speed until sugar and coffee are dissolved. Stir in coffee, liqueur and bourbon (if desired); chill.
In small mixer bowl, beat cream with confectioners sugar and vanilla until stiff.
Pour egg nog into punch bowl; top with whipped cream and cinnamon.
Refrigerate leftovers.
Separate eggs.
Beat egg yolks with sugar and nutmeg.
Add ice cream, egg nog, cream and milk.
Stir and stir and stir and stir and stir.
Pour in booze.
Beat egg whites and mix together.
Keep refrigerated.
Makes plenty.
Combine egg nog, brown sugar, coffee and cinnamon; beat.
Stir in liqueur and chill.
Beat cream with confectioners sugar and vanilla until stiff.
Pour egg nog into punch bowl.
Top with whipped cream and cinnamon.
Refrigerate leftovers.
Combine dry ingredients.
Combine egg nog, egg and margarine. Add wet mixture with dry mixture.
Mix in fruit and nuts.
Grease bread tins and cook at 350\u00b0 for 1 hour and 10 minutes.
Put 1/2 cup egg nog into saucepan; add unflavored gelatin. Bring to a boil and stir until gelatin dissolves.
Into bowl, pour 1 1/2 cups egg nog (cold) and rum.
Pour hot egg nog into cold egg nog; place in refrigerator to thicken.
When thickened, fold in heavy cream and pour into pie shell.
Place in refrigerator until needed.
Pour cold egg nog into a bowl.
Add pudding, rum and nutmeg. With electric mixer at low speed, beat until blended, about 1 minute.
Let stand 5 minutes.
Fold in 2 cups Cool Whip.
Spoon into pie crust.
Chill until firm, about 2 hours.
Garnish with remaining topping.
Sprinkle with additional nutmeg.
Mix and chill egg nog, chocolate milk and creme de cacao.
When ready to serve, stir in whipped cream.
Garnish with shaved chocolate.
Makes ten 1/2-cup servings.
In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg and egg nog. Mix well over medium heat.
Cook and stir until thickened and bubbly.
Remove from heat.
Stir in rum, if desired. Cool or chill thoroughly.
Beat until smooth.
Fold in whipped cream.
Spoon into prepared pastry shell. Garnish with additional nutmeg.
Chill 4 hours or until set.
Refrigerate leftovers.
Freeze egg nog mix.
Whip and set aside cream.
Put frozen mix in bowl.
Break and slice into chunks until soft.
Use electric mixer, add ice cream and mix until easy.
Dribble whisky slowly. When all in mix on high 20 to 30 minutes.
Spoon cream into bowl. Whip 1 1/2 minutes.
Pour, sprinkle with nutmeg and serve.
Grease bottom of loaf pan.
Beat eggs in large bowl.
Add sugar, egg nog, butter, rum and vanilla.
Blend well.
Add rest of ingredients and stir until moist.
Bake 45 to 50 minutes in 350\u00b0 oven.
Pour 2 cups egg nog into the top of a double boiler; add gelatine and stir over the double boiler until dissolved. Remove from heat. Stir in the remaining egg nog and chill until firm. Whip the cream. Fold whipped cream into egg nog mixture. Pour into pie shell and chill until firm.
Scoop ice cream into punch bowl.
Mix egg nog with ice cream, sprinkle with nutmeg and cinnamon and stir in cool whip.
Serve immediately.
Combine pudding mix, egg nog, milk and nutmeg in saucepan. Cook and stir over medium heat to full boil.
Remove from heat; add rum and cool 5 minutes; stirring twice.
Pour into pie shell; cover with plastic wrap.
Chill 3 hours.
Garnish with Cool Whip and nutmeg.
Beat eggs and sugar until lemon colored.
Add milk and flavorings and beat well.
Whip the cream until stiff and fold into first mixture.
Add commercial egg nog; stir.
Sprinkle with nutmeg; chill and serve.