Directions:

Line large baking sheet with waxed paper; set aside.

Combine eggnog, butter, rum flavoring and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add chocolate chips; continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate until firm (at least 2 hours).

Dust hands with powdered sugar. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary.) Place balls onto prepared baking sheet; refrigerate until firm (at least 1 hour).

Meanwhile melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Remove from heat; cool 10 minutes.

Place 1 truffle at a time into candy coating. Use small spoon to coat truffle; immediately remove and place onto waxed paper. (Work quickly so truffles do not melt.) Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles in paper or foil candy cups.

Store refrigerated in container with tight-fitting lid up to 2 weeks

Recipe Tips:

When placing dipped truffle onto waxed paper, swirl the top to create a decorative design on truffle.

Spiral candy forks are available at cake and candy decorating stores and are made for dipping candies.

Stir together 1/2 cup powdered sugar and 1 teaspoon ground nutmeg in small bowl. Roll truffles in powdered sugar mixture rather than dipping in candy coating.

Do not substitute low fat eggnog for regular eggnog in this recipe. Truffles are meant to be rich and creamy.

Whisk together the egg yolks, sugar, salt and vanilla until light yellow and creamy. Add alcohol and milk. Cover and refrigerate for several hours. Refrigerate the egg whites, as well.

When you are ready to serve your Eggnog, whip the heavy cream in one bowl and the egg whites in another bowl. Both should be beaten to stiff peaks form. Then alternate folding in egg whites and whipped cream to the eggnog mixture.

This Eggnog is rich, thick and delightfuly creamy. You can use less whipped cream and more milk, it’s a matter of taste. I use only 1/2 cup rum, but you can use up to 1 cup, again it’s a matter of taste. Garnish with nutmeg and cinnamon if desired.

In a very large mixing bowl, beat the yolks until lemon colored. Add the sugar and beat until creamy. Add the brand, alternately with the rum, mixing well. Add 3/4 gallon of the heavy cream and stir to blend. Fold in 6 lightly beaten egg whites.

Beat the remaining whites until very stiff, add the powdered sugar and the remaining heavy cream. Fold this mixture into the eggnog mixture. Refrigerate until ready to serve.

Makes 12 servings.

Submitted by: SDKluger

Mix together 3 cups of the orange juice, the lemon juice, eggs, sugar, cinnamon, ginger and cloves in a very large mixing bowl. Gently beat with a mixer or rotary beater. Stir in remaining orange juice; cover and refrigerate.

Just before serving, pour eggnog mixture into large punch bowl. Carefully scoop ice cream into bowl. Add the ginger ale. Blend all with wire wisk. Sprinkle with nutmeg.

Makes about 30 – 1/2 cup servings.

Submitted by: Jinglebelle

Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow. Slowly beat in brandy and milk. Cover and chill overnight. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold meringue into beaten cream. Then slowly pour on chilled brandy mixture folding in gently.

Makes 16 servings.

Submitted by: SusieSnowflake

In a large metal bowl with an electric mixer beat the egg yolks until they are thick and pale, add the sugar, a little at a time, beating, and beat the mixture until it is light and fluffy. In a chilled bowl beat the cream until it holds soft peaks, fold it into the yolk mixture, and freeze the mixture, covered, for at least 4 hours, or until it is nearly hard. Let the mixture melt until it is just soft enough to stir, stir in the rum and the Cognac, and return the eggnog, covered, to the freezer until it is very thick and frozen slightly. Stir the eggnog well and serve it in punch cups with spoons. (The eggnog will be the consistency of soft ice cream.)

Makes about 12 – 1 cup servings.

Melt the semi sweet chocolate in a small saucepan over low heat or in a double boiler. Once melted, paint inside of 30 paper candy cups with the melted chocolate. Refrigerate them until the Chocolate sets, approximately 15 minutes. Meanwhile heat eggnog in a small saucepan on low heat, simmer. Remove from heat, add vanilla chips, stir till they melt. Refrigerate for about 30 minutes, till it firms up a bit. Fill each chocolate cup with about one tablespoon of the eggnog mixture evenly. Sprinkle tops with nutmeg. Refrigerate them… they have to be refrigerated to avoid melting. Serve and Enjoy!

Submitted by: Jinglebelle

Icing:
1 cup confectioner’s sugar
5-6 tsp refridgerated French Vanilla nondairy creamer

In a large mixing bowl, cream the butter, shortening and 2 cups sugar. Beat in egg and extract. Combine milk and creamer, set aside. Combine flour, salt and baking soda. Gradually add to the creamed mixture alternating with the milk mixture.

In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1 inch balls, roll in nutmeg mixture. Place 2 inches apart on ungreased cookie sheet, flatten slightly. Bake in a preheated 350F oven for 10-12 minutes until lightly browned. Cool for two minutes before removing to wire rack.

Combine icing sugar and creamer. Pipe snowflake designs on cookies.

Yield: 7 1/2 dozen

Submitted by: Fermat

Preheat oven to 350 degrees. Grease bottom only of 9 x 5 inch loaf pan or three 3 x 5 inch loaf pans. Blend together the eggs, eggnog, sour cream, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and combine just enough to wet all the dry ingredients. Pour into prepared pans. Bake bread in large pan for 40 to 65 minutes or until a test inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 45 minutes. Cool for 10 minutes and remove from pan(s). Cool completely on a rack, wrap tightly and store in refrigerator.

Note: If giving as gifts, it’s nice to add a glaze once the cakes/breads have cooled and sprinkle freshly ground nutmeg over the glaze before it sets.

Submitted by: SDKluger

Combine first 4 ingredients; mix on low speed in mixer until moistened. Add eggs and nutmeg. Beat for 4 minutes on high speed. Pour into a greased and floured bundt pan or tube pan. Bake at 350 F. for 40 to 45 minutes until a toothpick insterted into the middle of the cake comes out clean.
Cool for 10 minutes; remove from pan. Cool completely and sprinkle with powdered sugar or drizzle with powdered sugar icing — recipe follows.

Powdered Sugar Icing

1 c. sifted powdered sugar
1/4 tsp. vanilla
Milk

In a mixing bowl, stir together powdered sugar, vanilla, and enough milk to make of drizzling consistency, about 1 1/2 tablespoon.