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Re: Effordless Eggnog

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01 / Original postRe: Effordless Eggnogzxcvbob · 30 Dec 2005 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6Never anonymous Bud · 31 Dec 2005

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General fitness, health and nutrition
Published
30 December 2005
Last activity
31 December 2005
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zxcvbob
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  1. Original post
    zxcvbob
    Archived post
    #1

    Beth Layman wrote, in rec.food.recipes:

    Quoted message said:

    Effordless Eggnog:

    Prep/Total Time: 5 min

    This delicious holiday beverage brings back memories of old-fashioned eggnog my
    mother made when I was young. We enjoy it not just for Christmas and New Year's but
    at other times of the year as well.You can use vanilla or French vanilla pudding
    and sugarless also works.
    ---Paula Zsiray Logan, Utah

    1/2 gallon cold milk,divided
    1 package(3.4 ounces) instant French vanilla pudding mix
    1/4 cup sugar
    2 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 teaspoon nutmeg

    In a large bowl,whisk 3/4 cup milk and pudding mix until smooth. Whisk in the
    sugar,vanilla,cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until
    serving.
    Yield: 16 servings(2 quarts)

    Source: Taste of Home

    Where's the egg? (where's the nog?) It doesn't even have imitation egg
    flavoring.

    Best regards,
    Bob

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  2. aem
    Archived post
    #2
    zxcvbob said:

    Beth Layman wrote, in rec.food.recipes:

    Quoted message said:


    1/2 gallon cold milk,divided
    1 package(3.4 ounces) instant French vanilla pudding mix
    1/4 cup sugar
    2 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 teaspoon nutmeg


    Where's the egg? (where's the nog?) It doesn't even have imitation egg
    flavoring.


    Good questions, but probably futile. The recipe sounds entirely yucky.
    Why would anyone want to drink diluted pudding? Last week, though, I
    got to enjoy some genuine homemade egg nog at a holiday party. The
    eggs and the brandy made it utterly delicious. On the other hand, I
    was forced by social pressure to try a spoonful of that "traditional"
    green bean casserole. Boy, did that suck. -aem

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  3. Bob Terwilliger
    Archived post
    #3

    zxcvbob replied:

    Quoted message said:
    Quoted message said:

    1/2 gallon cold milk,divided
    1 package(3.4 ounces) instant French vanilla pudding mix
    1/4 cup sugar
    2 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 teaspoon nutmeg

    In a large bowl,whisk 3/4 cup milk and pudding mix until smooth. Whisk
    in the sugar,vanilla,cinnamon and nutmeg. Stir in the remaining milk.
    Refrigerate until
    serving. Yield: 16 servings(2 quarts)

    Where's the egg? (where's the nog?) It doesn't even have imitation egg
    flavoring.

    I think the term "French vanilla" refers to vanilla custard, so that's where
    the nog is supposed to get its egg flavor.

    Bob

    Report
  4. Dan Abel
    Archived post
    #4

    In article <[email hidden]>,

    Bob Terwilliger' virtualgoth@die_spammer.biz said:

    zxcvbob replied:

    Quoted message said:
    Quoted message said:

    1/2 gallon cold milk,divided
    1 package(3.4 ounces) instant French vanilla pudding mix
    1/4 cup sugar
    2 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 teaspoon nutmeg

    In a large bowl,whisk 3/4 cup milk and pudding mix until smooth. Whisk
    in the sugar,vanilla,cinnamon and nutmeg. Stir in the remaining milk.
    Refrigerate until
    serving. Yield: 16 servings(2 quarts)

    Where's the egg? (where's the nog?) It doesn't even have imitation egg
    flavoring.

    I think the term "French vanilla" refers to vanilla custard, so that's where
    the nog is supposed to get its egg flavor.

    From their web site:

    Ingredients: SUGAR, DEXTROSE (FROM CORN), MODIFIED FOOD STARCH, CONTAINS
    LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE
    AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES
    (PREVENT FOAMING), YELLOW 5, YELLOW 6, ARTIFICIAL COLOR, BHA
    (PRESERVATIVE).

    http://www.kraftfoods.com/main.aspx?s=product&m=product/Product_display&S
    ite=1&Product=4300020439

    --
    Dan Abel
    [email hidden]
    Petaluma, California, USA

    Report
  5. Bob Terwilliger
    Archived post
    #5
    Dan said:
    Quoted message said:

    I think the term "French vanilla" refers to vanilla custard, so that's
    where the nog is supposed to get its egg flavor.

    From their web site:

    Ingredients: SUGAR, DEXTROSE (FROM CORN), MODIFIED FOOD STARCH, CONTAINS
    LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE
    AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES
    (PREVENT FOAMING), YELLOW 5, YELLOW 6, ARTIFICIAL COLOR, BHA
    (PRESERVATIVE).

    There! "LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR"

    That's the "egg"! (It's also the "vanilla".)

    Compare with Bird's Custard Powder ingredients: "Cornflour, Salt,
    flavorings, Colour (Annatto). "

    Bob

    Report
  6. Never anonymous Bud
    Archived post
    #6

    On 30 Dec 2005 21:34:01 -0600, "Bob Terwilliger"

    virtualgoth@die_spammer.biz said:

    There! "LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR"

    That's the "egg"! (It's also the "vanilla".)

    Well, it WAS advertised as 'effortless', NOT as perfect (OR even good)!

    Lumber Cartel (tinlc) #2063. Spam this account at your own risk.

    This sig censored by the Office of Home and Land Insecurity...

    Remove XYZ to email me

    Report

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