Mix in order given.
Chill until serving time.
Place on lettuce and serve.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan,
Combine eggs, sugar, nutmeg, eggnog, and rum extract, and stir
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.
ith cooking spray. Wrap a single sheet of aluminum foil around
1/4 cups of eggnog, then stir this into the
aucepan with 2 tablespoons of eggnog and melt it over a
o 10 minutes.
Pour eggnog into a large bowl; gradually
t room temperature.
Heat eggnog to a boil and turn
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.
ombined.
TO MAKE A SINGLE-SERVING HOT BEVERAGE: Stir 2 level
Mix rum, ice cream and eggnog together.
If not using right away, keep in the refrigerator until ready.
Just before serving, shake or beat until frothy.
Sprinkle with nutmeg.
mooth.
Beat in the eggnog, milk, pudding mixes, rum extract
eed to add in the eggnog and mix until smooth. After
ix until blended. Gradually add eggnog; mix well. Fold in extract
ntil blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread