This was delicious but a bit too much after a large Chinese meal on New Year's Eve. Living in the UK, we can't get eggnog but this reminded me exactly of what I used to get in the shops back home (and reminded my boyfriend of an eggnog milkshake he had 20 years ago). I used whole milk and double cream (Christmas does come only once a year) and it came out perfectly thick. I also followed another reviewers suggestion and added the hot milk mixture to the yolk mixture a spoonful at a time so as not to "cook" the yolks. Perfect!

Reviewed On: Jan. 1, 2010

These tasted the part but the dough was way too sticky to roll out. Not sure if this was because we did 1/3 of the recipe. However, we prepared them as drop biscuits which worked out fine. Instead of using buttermilk, we followed the recommendation of other reviewers and brushed the tops with melted butter before baking.

Reviewed On: Jul. 4, 2009

This definitely produced crispy fried chicken and none of the batter fell off! Because we used skinless & boneless breast fillets, we cut the breasts into large chunks and then fried them in the oil, uncovered, for 10-15 minutes. Result was perfect, crispy fried chicken that was moist on the inside and not at all greasy on the outside.

Reviewed On: Jul. 4, 2009