MAKING EGGNOG AT HOME RECIPES

Steps:

• In a large bowl, whisk together flour, baking powder, salt and nutmeg.
• In a medium bowl, whisk together eggs, vanilla and melted butter. Whisk in 2 cups eggnog. Add wet ingredients to dry ingredients and stir until smooth.
• If needed, add additional eggnog, a little bit at a time, until batter reaches desired consistency.
• Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn pancakes when bubbles form on top, then cook a minute or two longer, until the second side is golden brown.
• Serve pancakes warm, topped with vanilla syrup, whipped cream, and ground nutmeg.
• To make syrup: In a medium sauce pan whisk together water, sugar and cornstarch. Bring to a boil. Boil, stirring constantly for 3-5 minutes.
• Reduce heat. Stir in butter, salt and vanilla until butter is completely melted. Add heavy cream and simmer a few minutes longer.

Steps:

• Preheat the oven to 350 degrees. Grease and flour 3 eight inch round cake pans. Add a circle of wax or parchment paper to the bottom of each pan.
• In the bowl of your mixer, add the cake mix, flour and sugar, whisk to blend.
• Add the remaining ingredients and mix at medium speed for 1 minute, scrape the sides and bottom of the bowl and mix 1 minute more ( a bit longer if using a hand mixer).
• Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in the center comes out clean. Let cool on a wire rack for 5 minutes, then turn out of the pans.  
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla, nutmeg, and cinnamon. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.