Microwave Eggnog-Rita M. Scott
“When the salmonella scare of raw eggs came out I saw a
recipe for cooked eggnog, then I started experimenting. It is very thick and creamy. You can thin it down by adding another cup
or two of milk.”
6 large eggs
1 cup
granulated sugar or Splenda
¼ teaspoon salt
Few dashes
nutmeg
4 cups milk
2 cups heavy
or whipping cream
2 teaspoons
vanilla extract
½ - 1 cup brandy (or 1 to 2 teaspoons brandy flavoring)
In a 2-quart glass measure or bowl, beat together eggs,
sugar, salt and nutmeg. Slowly beat in
milk. Microwave on 50% power for 15
minutes, stirring every 2 minutes.
Remove from microwave and stir in cream, vanilla extract and
brandy. Pour thru a fine mesh strainer
into a 2-quart covered pitcher. Chill
and chill out!
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