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.
In a bowl, cream together egg, egg nog, oil and nuts.
In second bowl, sift together dry ingredients. Add to creamed mixture. Stir well.
Place in greased and floured loaf pan.
Bake in a preheated 350\u00b0 oven for 1 hour.
Makes a large loaf.
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.
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.
Cream Crisco, vanilla and sugar together.
Add baking powder and salt.
Add 1 cup flour, then 1/3 cup egg nog alternately until all are in.
Roll into 1-inch balls and roll in sugar-nutmeg mixture and bake at 350\u00b0 for 9 to 10 minutes.
Makes about 7 dozen.
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.
Place ice cream in punch bowl; chop up and let soften.
Add egg nog and nutmeg.
Can add rum or vodka.
This is very creamy and very tasty.
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.
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.
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.
Separate eggs. Add 1 tablespoon sugar for each egg yolk.
Beat. Add brandy. Beat whites.
Whip the cream.
Add yolks to egg nog. Mix, then add whipping cream.
Fold in egg whites. Dip from the bottom.
Serves 20.
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.
Whip the cream and whip egg whites; set aside.
Mix sugar and egg yolks; beat (electric mixer) until smooth.
Add milk and egg nog mix; stir well.
Fold in stiffly beaten egg whites.
Fold in whipped cream.
In saucepan, combine egg nog and cornstarch until smooth. Bring to a boil and stir for 2 minutes.
Remove from heat; stir in sour cream.
Cool completely.
Mix pudding mix, nutmeg and egg nog; mix well. Add rum extract and whipped cream. Spoon into pie shell and garnish with nutmeg.
Chill 4 hours or until firm.
Soften 2 envelopes of unflavored gelatin in 2 cups of egg nog in top of double boiler.
Add 1/4 cup sugar and place over boiling water.
Stir until the sugar and gelatin are thoroughly dissolved. Then add 2 more cups of egg nog, nutmeg and rum or rum flavoring. Chill until consistency of unbeaten egg white.
Whip until light and fluffy.
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.
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.
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.