Nonfat Eggnog Total time: 2 1/2 hours, including chilling 4 ounces (half a container) Egg Beaters 3 1/2 cups skim milk 1/2 cup sugar 1 teaspoon vanilla extract 1/2 cup rum, bourbon or brandy, optional, or 2 teaspoons rum extract 1/2 teaspoon nutmeg.

Toss with 3/4 cup sugar, lemon juice and 1/4 teaspoon nutmeg.

Combine remaining 1/4 cup sugar, the brown sugar, flour, remaining 1/8 teaspoon nutmeg and the cinnamon in the mixing bowl of an electric mixer.

Potato Pancakes 4 large russet potatoes, Idaho or Washington, about 1 1/2 pounds 1 large white onion Salt and freshly ground pepper to taste 1/2 teaspoon nutmeg 1/2 cup corn or vegetable oil.

To the ingredients list add 2 tablespoons safflower or vegetable oil, 2 tablespoons butter, 1/8 teaspoon freshly ground black pepper, 1/4 teaspoon salt and 1/16 teaspoon nutmeg.

SWEET-POTATO SOUFFLE 1 1/2 pounds sweet potatoes 1/3 cup cream 3 egg yolks Whites of 4 eggs, beaten until stiff 1/8 teaspoon nutmeg 2 teaspoons brown sugar 1 teaspoon butter for greasing dish.

Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl.

Yam Puree 4 yams or sweet potatoes, about 2 pounds Salt to taste 2 tablespoons butter 1/2 cup warm milk 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg.

Pumpkin Panna Cotta 1 1/2 tablespoons unflavored powdered gelatin (about 2 2 1/2 -ounce packets) 2 1/2 cups whole milk 2 cups heavy cream 2/3 cup sugar Pinch salt 1 15-ounce can pumpkin purée 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg.

Special Tip TO transform the cranberry dessert into a spicy relish, add 1/4 teaspoon cayenne pepper, 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves to the saucepan in the first step.