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Cooking with Melanie: Eggnog and eggnog poundcake

4 eggs, separated
1/3 cup sugar
1 Tablespoon sugar
2 1/2 cups milk
1 cup Heavy cream
1 teaspoon nutmeg

Beat egg yolks together with 1/3 cup of sugar until sugar dissolves. Add in milk, cream, and nutmeg. Mix well. In a separate bowl, beat egg whites until they form soft peaks and then gradually fold in 1 Tablespoon of sugar. Continue beating until egg whites form stiff peaks. Whisk egg whites into the egg yolk mix until completely mixed together. Pour into a serving pitcher and chill. Serve cold.

Eggnog poundcake
3 cups self rising flour
1/4 teaspoon Nutmeg
1 cup butter
1 1/2 cup sugar
2 eggs
1 1/4 cup Eggnog
1 teaspoon vanilla extract

4 tablespoons eggnog
3/4 cup sugar
Mix together until sugar sort of dissolves. May need to add more eggnog is glaz is too thick or more sugar if too thin. Pour over warm cake. Yummy!

Preheat oven to 350. Combine eggnog, vanilla, eggs, sugar, butter, and nutmeg until mixed together well. Slowly mix in flour. Pour into well greased pan. You can use a bundt pan or bread pan.Bake for 45-60 mins depending on type of pan you use. It is done when a toothpick inserted in the middle comes out clean. Cool before glazing. Enjoy!

Melanie Thompson is a 13-year-old seventh grader at Indian Creek Middle School has been cooking since she first helped her great grandmother, Louis, in the kitchen when she was two.