Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 1815 Ingredients 6 eggs, separated 1 C sugar 1 C whiskey 1 C rum 1 C brandy 1 quart Snowville whipping cream 1 pint French vanilla ice cream Directions for 2.5 quarts In the large bowl of an electric mixer, beat 6 egg whites until foamy, gradually adding 1/2 cup of the sugar. Beat until stiff and set aside. In a second bowl, beat 6 egg yolks with the other 1/2 cup of the sugar until light and fluffy. Slowly add 1 cup each of liquors to the egg yolk mixture. Combine the yolk and egg white mixtures, 1 quart of the whipping cream, and vanilla. Repeat the entire procedure. Combine batches and pour over ice cream in a large bowl. When the ice cream has melted, bottle and chill for at least 5 days for the best results before serving. *Snowville Whipping Cream is a wonderful ingredient found around Ohio – it makes extra creamy eggnog! This eggnog recipe is fantastic – it is delicious and even better if it gets to sit a week or two before serving! Enjoy! This recipe will bring you happiness and good cheer each and every holiday season. Find an old-fashion bottle and a bow and this would make the perfect hostess or neighbor gift! Story of the‘93 Graduate Recipe provided by Tricia Wheeler, of The Seasoned Farmhouse cooking school and edible Columbus magazine; a 1993 graduate of The Ohio State University and Columbus resident. Meet her at a cooking class, learn more at theseasonedfarmhouse.com – pick up a copy of edible Columbus magazine at advertiser locations, including Gateway Film Center. Exceptional Egg Nog submitted by Tricia Wheeler