Holly Jolly Eggnog Recipes

Steps:

• Heat oven to 450 degrees.
• Thaw pie crusts if necessary.
• Place bottom crust in pie pan; trim crust even with edge.
• Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust.
• Beat egg white in a bowl.
• Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust.
• The end effect will be clusters of 3 leaves (2 on the crust and 1 on top of the filling).
• Put extra leaves on cookie sheet.
• Beat egg yolk in small bowl.
• Add food color.
• Brush leaves with green mixture.
• Bake crust 9-11 minutes and bake extra leaves 3-4 minutes.
• Cool.
• In small saucepan, sprinkle gelatin over 1/2 cup egg nog.
• Let stand 1 minute to soften gelatin.
• Cook over medium heat, stirring constantly, until dissolved.
• Remove from heat; set aside.
• In a large mixing bowl, combine powdered sugar, butter, and cream cheese.
• Beat on low until light and fluffy.
• Gradually add nutmeg, rum extract, gelatin mixture, and remaining egg nog.
• Beat on high until smooth.
• Refrigerate 15 minutes or until mixture mounds slightly when stirred.
• Pour into pie crust.
• Place extra holly leaves and red candies on filling to complete the holly leaf clusters.
• Sprinkle with nutmeg.
• Refrigerate until firm (about 4 hours).

Steps:

• Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. Add remaining milk, evaporated milk and extract; mix well.
• Refrigerate until ready to serve.

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.