"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggnog Quick Bread Recipe

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This recipe for Eggnog Quick Bread, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 c granulated sugar
1 c eggnog
1/2 c butter melted
2 t rum or rum flavored extract
1 t vanilla
2 1/4 c all-purpose flour
2 t baking powder
1/2 t salt
1/4 t fresh ground nutmeg

Directions:
Directions:
Preheat oven to 350. Grease and flour a Bundt pan. Beat eggs in a large bowl. Blend in sugar, eggnog, butter, rum and vanilla. Stir together flour, baking powder, salt and nutmeg. Mix into eggnog mixture. Stir just enough to moistne dry ingredients. Pour batter into prepared pan. Bake 40 minutes or until done. Cool 10 minutes, then remove from pan. Wrap tightly and store in refrigerator..

 

 

 

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