Caroler’s chocolate nog: Approximately 2 quarts or 16 (1/2

Caroler’s chocolate nog: Approximately 2 quarts or 16 (1/2 cup) servings 6 eggs 11/2 quarts milk 3/4 cup chocolate-flavored syrup 11/2 teaspoons vanilla Whipped cream, optional Chocolate sprinkles, optional . -' In large saucepan beat together eggs, milk and chocolate syrup.. Cook over low heat, stirring constantly, until mixture thickens and1 just coats a metal spoon. Stir in vanilla. To serve hot, pour into 8 10r.: ounce mugs. To serve cold, cover and refrigerate until thoroughly chilled, several hours or overnight. Top with a dollop of whipped ci earn and garnish with chocolate sprin-, kies, if desired. Makes 71/2 cups. Variations: Brandy Alexander Nog: Substitute 1 1/2 teaspoons brandy extract for vanilla. ChocoMint Nog: Substitute 3/4 teaspoons brandy extract for vanilla. Cinnar mon Nog: Add a cinnamon stick to mixture before cooking. Remove be-, fore serving. Mocha Nog: Stir 1 1/2' teaspoons instant coffee powder into> mixture before cooking. Pumpkin custard pie Serves 6-8 3 eggs 1 can (16-ounce) solid pack pumpkin or 2 cups mashed, cooked pumpkin

3/4 cup sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger . . 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 1/2 cups eggnog 1 (9-inch) unbaked pie shell Whipped cream, optional In large mixing bowl, beat together eggs, pumpkin, sugar, spices and salt. Stir in milk. Pour into pie shell. Bake on bottom rack of preheated 400 degree oven until knife inserted near center comes out clean, about 50 to 55 minutes. Cool completely on wire rack. Garnish with whipped cream if desired. If you use a frozen pie shell, it must be deep-dish style. , • Eggnog pancakes About 13 pancakes 2 cups biscuit baking mix 1 cup eggnog 1/2 teaspoon ground nutmeg . *, 2 eggs Beat all ingredients with wire . whisk or hand beater until almo&t; smooth. Pour scant 1/4 cup-battef" onto hot griddle for each pancake^ (Grease griddle if necessary.) CodlC until edges appear dry. Turn; coofc* until golden brown. S