A typical batch is anywhere from 400 to 1,600 gallons. The dairy uses a high-speed blender to blend all the ingredients with milk, then pumps the mixture into its 2,000-gallon batch tank where the ingredients are pasteurized. During the pasteurization process, the mixture is heated up and cooled, pressurized, and then moved to a storage tank, where it’s bottled from there. Altogether, the process takes around four hours to make a 400-gallon batch.
Makes 6-8 Servings
Prep: 10 min.
Bake: 1 hour + cooling
Ingredients:
Directions:
In a large bowl, combine the pumpkin, Kleinpeter Eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell. Bake at 375° for 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Yield: 6-8 servings.
Nutrition Facts:
1 serving (1 piece) equals 285 calories, 12 g fat (5 g saturated fat), 108 mg cholesterol, 221 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.
Ingredients:
Directions:
Combine first 4 ingredients; mix on low speed in mixer until moistened. Add eggs and nutmeg. Beat for 4 minutes on high speed. Pour into a greased and floured bundt pan or tube pan. Bake at 350 F. for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Cool for 10 minutes; remove from pan. Cool completely and sprinkle with powdered sugar or drizzle with powdered sugar icing.
Ingredients:
Directions:
In small bowl, combine egg and Kleinpeter eggnog stirring with fork just until egg breaks up. Dip sliced bread into egg mixture (challah, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side. In skillet, melt 2 Tablespoons Kleinpeter butter and sauté each slice over medium heat 2 1/2 min or until golden brown. Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of Kleinpeter butter. Or pour over a little maple syrup, if desired.
Ingredients:
Directions:
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Garnish with additional whipped cream and nutmeg, if desired. 10 to 12 servings.
Ingredients:
Directions:
Mix gelatin, sugar and salt. Gradually stir in Kleinpeter eggnog. Warm over direct low heat until gelatin is dissolved. Chill until mixture mounds when dropped from spoon. Fold in whipped cream, flavorings, 1 1/2 cups drained fruit cocktail. Chill again until mixture mounds. Heap into baked pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.
