Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened; fold in whipped cream.
Pour over crust; chill until firm.
VARIATION: Ingrease sugar to 1/3 Celsius.
Substitute milk for eggnog.
Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.
t clean. Allow to cool for at least 2 hours.
mall glass bowl.
Microwave for 1 minute at HIGH power
ixture and simmer, stirring constantly, for 1 min. Remove from the
o make a crumble.
For the filling, mix the lemon
ith a flat knife. Bake for 20-25 mins. Remove from
Add 1 1/2 cups eggnog, and beat until blended. Fold
lueberries. Bake in the oven for 40-45 minutes then allow
nd bake in the oven for 25-30 minutes then allow
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
then one-third of the eggnog or cream.
Repeat, being
nd sugar. Add egg and eggnog. Combine flour, baking powder, salt
eed to add in the eggnog and mix until smooth. After
o 300\u00b0F.
Meanwhile, for the eggnog custard, combine cornstarch, custard
b>for 5 mins, until thick and creamy. Gradually pour in the eggnog
ake in 350 F oven for 12 minutes.
Cool on
bsp of sugar and the eggnog. Using an electric hand mixer
Whisk whole egg, sugar, oil, eggnog and milk. Sift together flour
In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a saucepan, combine sugar, cornstarch and salt.
Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in gelatin until dissolved.
Remove from heat; cool to room temperature.
Stir in extracts.
Fold in whipped cream.
Pour into pastry shell.
Refrigerate until firm (about 3 or more hours).
For the crust:
Combine flour,