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EGGNOG BAVARIAN 2 envelopes (2 Tbsp.) unflavored gelatin 1/2 c. cold water 1 qt. dairy eggnog 32 single ladyfingers or 16 double rum (optional) Soften gelatin in cold water. Add about 1 cup of the eggnog, heat and stir until gelatin dissolves. Remove from heat and add remaining eggnog; mix well. Chill until partially set, 45 to 60 minutes. Beat with electric or rotary beater until light and fluffy. If ladyfingers are double, split lengthwise. Line bottom of 8-inch spring-form pan with lady- fingers, cutting to fit, line sides by standing ladyfingers on end all around. Pour in eggnog mixture. Chill until firm. Remove sides from pan. Nice for Christmas when topped with whipped cream tinted a pale green and crowned with a sprig of holly. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |