x 9 pan with Pam, then dust with flour.
Set
he lemon zest and juice with 1 tbsp brown sugar in
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan
Preheat oven to recommended temperature on cake mix package.
Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
Combine dry cake mix with required oil, eggs and nutmeg.
OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
Mix and bake according to package directions.
Cool.
Top with eggnog glaze.
For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.
t a time. Add the eggnog and vanilla and continue to
hem cool.
Place the eggnog, sugar, salt, butter, egg, egg
o the creamed mixture alternately with eggnog. Pour into two 9 inch
salt and nutmeg.
Measure eggnog and add vanilla.
At
owl, beat all Eggnog Cream ingredients except cream with electric mixer on
he Anglaise:
Heat cream with 1/2 cup sugar, nutmeg
Cream butter and shortening; gradually add sugar, beating well at medium speed.
Add eggs, one at a time, and beat well after each addition.
Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
Mix just until blended after each addition.
Stir in coconut and flavorings.
Pour batter into a floured tube pan.
Bake at 325\u00b0 for 1 hour and 30 minutes. Cool in pan 10 minutes.
Remove from pan and cool completely on wire rack.
n resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3
Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water.
Measure 3/4 cup of lemon jello and save.
Add eggnog to rest of lemon jello and pour into mold.
Drain juice from pears and add water to make 3/4 cup.
Dissolve cherry jello in 1 cup boiling water.
Add measured fruit juice and leftover lemon jello to cherry jello.
Chill until thickened.
When lemon jello is firm enough, arrange sliced pears over top.
Then gently spoon thickened cherry jello and chill.
Can border with whipping cream.
o creamed mixture alternately with eggnog, beginning and ending with flour.
Mix
Cream butter and shortening. Add sugar. Beat well. Add eggs one at a time. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325\u00b0 for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
Combine flour, baking powder and salt (set aside).
Combine eggs, sugar and butter.
Beat well and add flour mixture alternating with eggnog beginning with flour mixture.
Stir in remaining ingredients.
Pour batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan.
Bake at 350\u00b0 for 1 hour and 10 minutes. Cool in pan 10 minutes.
Remove to wire rack and cool completely. Makes 1 loaf.
lour mixture alternately with eggnog, beginning and ending
with
flour
In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use my 8 x 8-inch baking pan for this).
Melt 1-2 tablespoons butter in a skillet over medium heat.
Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated.
Place onto hot skillet and cook until lightly browned on each side.
Serve warm.
Combine margarine, sugar and eggs.
Mix well.
Combine flour, baking powder and salt.
Stir into butter alternately with eggnog, mixing only until dry ingredients are moistened.
Fold in pecans, raisins and cherries.
Spoon into greased (with Pam) 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake at 350\u00b0 for 70 minutes or until bread tests done.