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Cooked Eggnog

Reviewed: Sep. 27, 2011
I was not too excited with this recipe...I love the thick creamy eggnog like you buy in the store. When I made this recipe according to directions it was barely thicker than milk without much flavor or sweetness. I tried to cook up a few more eggs with extra sugar and a little less milk to try to thicken it up and add some flavor, but it didn't work very well. Maybe because you have to have certain proportions of egg, milk, and sugar, but both times I cooked the egg mixture I had chunks of cooked egg even though I stirred it constantly over medium heat. If you don't care for the thick traditional store-bought eggnog you may like this milder version, but I probably won't make it again.
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Caramelized French Toast

Reviewed: Apr. 11, 2011
My husband and I loved this recipe! We really like almond, so I added some almond extract and cinnamon to the egg mixture. I didn't read the directions carefully and still ended up with a great caramel sauce :-) After cooking all the toast, I melted 2T butter, added the brown sugar and water at the same time, let it cook down for a few minutes, and it was great! No problems with it burning, hardening, or anything :-) Great recipe! ...even though I did it wrong :-P
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