1 - 10 of 19 for eggnog loaf
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Stir together flour, ... salt. Mix egg, eggnog, and oil ... 2 small greased loaf pans (8x4inch). Bake ... minutes or until done. Cool in pans 10 minutes.
In mixing bowl ... salt. Mix egg, eggnog and oil. Stir ... x 2 inch loaf pans. Bake at ... 10 minutes. Remove from pans and cool on rack. Makes 2 loaves.
In large bowl, ... x 3 inch loaf pan. Freeze 6 ... paper. Sprinkle top with nutmeg, and garnish as desired. Return leftovers to freezer. Makes 8 servings.
Combine sweetened condensed ... lined 9 1/4 x 5 1/2 x 2-inch loaf pan. Freeze until firm. Unmold; garnish with almonds, if desired. Yield: 8 to 10 servings.
Place bread in ... shallow dish. Pour eggnog over bread. Let ... until golden on both sides. Serve hot, topped with cherry pie filling. Makes 4 servings.
Place bread in ... shallow dish. Pour eggnog over bread, let ... eggnog is absorbed, 5 minutes. In large skillet cook slices in butter until golden brown.
Heat oven to ... or fork, beat eggnog, Half & ... hour or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve pudding warm.
About 45 minutes before serving: 1. Cut bread crosswise into 16 slices. Arrange bread slices in 15 1/2 x 10 1/2 inch jelly roll pan, overlapping ...
Pour milk into medium bowl. Add pudding mix, 2 tablespoon of the rum and nutmeg. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 ...
Dip each slice in eggnog batter and bake or brown on pancake grill or frying pan. Serve with jam, jelly, or syrup.
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