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Dudley Eppel's Hot Cider-Cranberry Punch
8 c Apple cider 4 c Cranberry juice cocktail 3 Cinnamon sticks 4 Cloves, whole 3 Strips orange peel 1 c Dark rum 1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim with hot punch.
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Flaming Cappuccino
Lemon juice Sugar 3/4 c Galliano liqueur; divided 6 c Hot coffee; divided 2 tb Chocolate syrup; divided 1/2 c Whipping cream; whipped 6 Cinnamon sticks; 4 1/2"" Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass over flame of an Irish coffee burner or alcohol burner until sugar crystallizes on glass. Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill with coffee to 1/2 inch from top of glass; stir in 1 ts chocolate syrup. Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick. Repeat procedure for each serving. Yeild: 6 servings.
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Cappuccino
1/3 c Powdered nondairy creamer 1/3 c Sugar 1/4 Dry instant coffee 1 Or 2 orange hard candies -(crushed) Blend all ingredients together in mixer. Mix 1 Tblsp with 3/4 cup hot water. Store in airtight jar. 14 servings From: Ronda Eikenberry
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Orange Julius
1 x Ice 1 x Orange Juice 1 x Water 2 T Syrup 1 t Instant Vanilla Pudding 1) Take a blender. Fill 3/4 full with ice. 2) Add orange juice to about 1/3 way up the ice. 3) Add water to top of the ice. 4) Add about 1-2 tablespoons simple syrup (vanilla syrup can be substituted). 5) Add 1 teaspoon of instant vanilla pudding (that is the ""secret powder""). 6) Blend until smooth. A) You are correct; egg is an option at Orange Julius. B) Recipe for Orange Julius (general recipe is correct, amounts are from memory, and are close to correct, but can be altered)
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Roquefort and Apple Omelet
2 Tart apples, pared, -cut into 1/4-inch slices 3 tb Sweet butter 5 Eggs, lightly beaten 2 tb Water or milk Salt Fresly ground white pepper 1/2 c Crumbled Roquefort cheese -about 3 ounces 1. Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices.
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Haymaker's Switchel
1 c Brown sugar 1/2 ts Ginger 1/2 c Molasses 3/4 c Vinegar 2 qt Water In haying season, farmers used to take their ""nooning"" (midday dinner) with them, including a jug of Switchel to wash the meal down. Although Switchel was usually straight, farmers have been known to spike it with hard cider, or even brandy which Down easters usd to say, ""got the hay in the barn in half the time."" Mix together, add ice and chill.
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Cafe Con Cioccolato (Italian Coffee with Chocolate)
2 c Hot Strong Coffee 2 c Hot Traditional Cocoa Whipped Cream Granted Orange Peel Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel. From Sheila Buff & Judi Olstein, ""The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks."" Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Mango Juice
1/2 c Mango pulp, canned 1 c Water Put the mango pulp and the water into a juice container. Cover and shake.
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Coffee Soda
3 c Chilled double-strength Coffee 1 tb Sugar 1 c Half and half 4 Scoops (1 pint)coffee Ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries, Chocolate curls or cocoa, For garnish, optional combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa
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High-Protein Drink
1 c Vanilla honey ice milk 1 c Raw milk 1 Banana; peeled - and cut in chunks 3 Pecans; broken 2 tb Raw wheat germ 2 tb Protein powder Combine ice milk, raw milk, banana, pecans, wheat germ, and protein powder in blender container. Blend until smooth but still thick. Pour into chilled glass. Created by: Follow Your Heart, Canoga Park, California. (C) 1992 The Los Angeles Times
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Wine Of Spice and Surprise
2 Bottles red wine 3/4 c Honey 1 ts Ground pepper 1/4 ts Saffron 1/2 ts Pounded mastic (optional) 2 Bay leaves 4 Pitted dates 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets.
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Elderberry Wine- Vin De Fleurs Du Sareau
2 ga Elderberries, ripe, washed 2 1/2 ga Water 1/4 lb Sugar 1 ea Lemon, juice of 1 ea Yeast, cake, or env dry Mash elderberries well in a large (5 gal) pot. Add water. Bring to a boil and simmer for 15 minutes. Slowly stir in sugar and lemon juice. After 15 more minutes at simmer, remove from heat and allow to cool enough to handle. Strain through collander, then through tea strainer, then through cloth into large container, a crock or plastic/glass water container. In a cup of LUKEWARM water dissolve the yeast. Pour into berries and cover well with cloth. Allow to ferment for 10 days. Next, carefully, so as to leave dregs on bottom, pour fermenting juice into gal. jugs. Cork tightly, store in cool, dark 3 months. Draw the wine from the sediment after 3 mos. No aging req'd. Source: Leon Soniat, New Orleans Times-Picayune 28 August 1980 Recipe date: 08/28/80
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Frosty Pina Coladas
9 oz Cream of coconut 8 oz Crushed pineapple; undrained 1/4 c Light rum 1/4 c Milk 1 tb Powdered sugar Ice cubes Combine all ingredients, except ice cubes, in container of electric blender; process until smooth. Gradually add enough ice to make mixture measure 4 to 5 cups in blender; process until mixture is smooth and thickened.
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Little Johnny's Rocker By Johnny's Surf Club
2 oz Coco Lopez 3 oz Plain sparkling water 3 oz Peach puree 1 c Crushed ice 2 Scoops peach ice cream Blend until smooth. Serve in well chilled tall glass. Garnish with sprig of mint and a peach slice.
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Borden's & Gordon's
1/2 ga French vanilla ice cream 1 c Vodka 1 c Cooked coffee 1 c Cream de cocoa Preparation : Thaw ice cream in punch bowl; let it soften. Then combine 3 liquid ingredients. Blend with ice cream. Serve.
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Crockpot Hot Cocoa For A Group
Ingredients1 1/2cupsugar 1 1/4cupcocoa powder 1 1/4teaspoonsalt 3/4cuphot water 1gamilk 1teaspoonvanilla extract 1/4teaspooncinnamon (optional)
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Irish Coffee
1 1/2 c Warm Water 1 T Instant Coffee Crystals 1/4 c Irish Whiskey 1 x Brown Sugar To Taste 1 x Dessert Topping * * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.
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Energizer
Ingredients2pkcarnation instant breakfast powder; any flavor 16ozskim milk 2eachbananas 2tablespoonpeanut butter Directions: Place all ingredients in a blender and blend until smooth.
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Mango Lassi
3 c Plain yogurt 1 c Milk 1 c Water 1 c Mango pulp 1/2 c Sugar 1 oz Pistachios, ground In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk briskly until completely mixed. Chill. To serve, pour over crushed ice. Sprinkle the ground pistachios over the top. Makes 4 to 6 servings. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
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No Bake Rum Cake
2 pk Stella Dora Annaset Sponge 1 pk Vanilla Pudding (6 serving) 1 pk Dark Sweet Chocolate Pudding -(6 serving) 1 oz Bottle Rum Flavoring 9 oz Cool Whip 1/2 c Slivered Almonds 12 Maraschino Cherries, halved Milk Fill a soup dish with milk. Dip sponges guickly and blot on paper towel. Line entire bottom of a 13x9x2 pan, packing tightly and refrigerate. Prepare vanilla pudding and cool down 10 minutes, add 2 teaspoons of rum. Cool, pour over shell and refrigerate. Prepare chocolate pudding, add 2 teaspoons of rum and refrigerate. When cool, pour over the vanilla layer and let stand 30 minutes. Spread with cool whip and sprinkle with nuts. Refrigerate for 24 hours. When ready to serve, place cherries on each slice. Source: ""The Yankee Kitchen"" 03-17-93 (#4) [Joan from Rocklyn, Mass]
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Peach Ice Tea
4 Regular tea bags; 3 ts Peach syrup; such as Monin -=OR=- 3 ts Mango syrup; DaVinci or -Torani Sugar to taste (sugar sub) Brew tea. Let cool. Add flavoring. Add ice. Sweeten to taste. Source: The San Diego Union Food Section, May 23. 1994 Brought to you and yours via Nancy O'brion and her Meal-Master
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Delightfully Pregnant By San Diego Hilton Beach & Tenni
2 Scoops vanilla ice cream 1 Ripe banana 2 tb Peanut butter 2 tb Chocoolate syrup 1/2 c Milk Blend and serve in well chilled sundae glass. Garnish with two chocolate covered strawberries.
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Garden Punch
Ingredients2eachlemon balm, bunches, sprigs, on long stems, if possible 2eachmint, bunches, milk-flavored, on long stems, if possible 1eachpineapple juice, canned, OR 46 oz unfiltered apple juice or apple cider 2eachlemon juice 1eachlemon, cut in thin slices 1water, sparkling, or champagne, to t
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Pinapple Limeade
1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired.
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Cashew Cream
1/2 c Cashews, raw 1 1/2 c Water 2 ts Maple syrup Brown rice syrup can be substituted for maple syrup. Combine all ingredients in blender on high for 3 minutes, until you have a smooth cream. Add more water if cream is too thick.
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Spirited Coffee Punch
Stephen Ceideburg 8 c Boiling water 1/3 c Instant coffee granules 1/4 c Granulated sugar 1 c Kahlua or other -coffee-flavored liqueur 2 c 2-percent milk 1 ts Vanilla 1 qt Vanilla ice cream, softened 1 Whipping cream, whipped, -optional Combine water, coffee granules and sugar, stirring until coffee dissolves; chill. Add Kahlua and milk, vanilla and ice cream, stirring until blended. Ladle beverage into cups. Top with whipped cream, if desired. From ""Christmas with Southern Living 1992"". Per 1/2-cup serving: 87 calories (6 percent from protein, 53 percent from carbohydrate, 24 percent from fat, 17 percent from alcohol), 1 gram protein, 12 grams carbohydrate, 2 grams fat, 10 milligrams cholesterol, 28 milligrams sodium. Exchanges: 1/2 bread, 1/2 fat. Makes 14 cups Posted by Stephen Ceideburg
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Skinny Scones (Hh)
1 1/3 c Wheat flakes (with no sugar -or salt added) 2/3 c Self-rising flour 1/4 c Raisins (plumped) 2 tb Packed brown sugar 1/2 c Nonfat milk 2 tb Margarine, melted, cooled About 45 calories each. Eat fresh from oven and pass up the butter. Preheat oven to 400F (205C). Coat a medium-size baking sheet with nonstick cooking spray; set aside. In a medium-size bowl, combine cereal, flour, raisins and brown sugar. Add milk and melted margarine and mix thoroughly with a wooden spoon. Drop by heaping tablespoonfuls onto baking sheet, spacing about 2 inches apart. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes about 10 scones.
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Ginger Soft Drink
Ingredients6cupswater, boiling 1cupginger root, fresh, peeled and grated 1cupsugar 2teaspoonscloves, whole 4eachcinnamon sticks 1/2cuplime juice, or lemon, fresh juice 1cuporange juice
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Grand Island Golden Hummer
1 oz Galliano 1 oz White creme de cacao 2 Scoops vanilla ice cream Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Chai Kurdi (Kurdish Tea)
1 tb India tea leaves 1 Cinnamon;stick, 4"" 2 c -water, boiling Sugar cubes The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as the tea is drunk, the sweeter the better. 1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5 minutes. Serve hot with sugar cubes. Serves 4. ""Sephardic Cooking"" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas
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Apple-Apricot Smoothie
1 Apple, Golden Delicious -peeled, cored & chopped 1 c Apple juice 4 Apricots, fresh;pitted -skin optional 1 Banana; peeled 3/4 c Yogurt, plain 10 -Ice cubes, up to 12 cubes 1 tb Honey Place all ingredients in a blender and puree until smooth. Serves 2-4 Preparation time: 5 minutes SOURCE: _Apples_ by Robert Berkeley
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Tea Punch
3 c Tea; strong 1 c Lemon juice 4 c Orange juice 2 c Raspberry syrup; or grenadin 1 c Pineapple, crushed Sugar; to taste 2 qt Club soda; chilled Combine all ingredients except club soda in a punch bowl with a large block of clear ice; allow to chill thoroughly. (If fresh fruit juices are used, they should be strained.) Add club soda just before serving. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Dry Mead #2
2 1/2 lb Acacia blossom honey Yeast nutrients 1/4 oz Tartaric acid Champagne yeast 1/2 oz Malic acid 1/16 oz Tannin Water to 1 gal Follow the basic mead-making procedure. This mead can be made into a sparkling wine if preferred.
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Chocolate Mint Coffee Float
1/2 c Hot coffee 2 tb Creme de cacao liqueur 1 Scoop Mint chocolate chip -ice cream Preparation : For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.
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Mexican Sunrise Punch
1 cn Orange juice concentrate 1 cn Lemonade concentrate 1 cn Limeade concentrate 9 c Water 2/3 c Tequila 1 cn Ginger ale (12 oz.) Grenadine syrup (optional) Lime slices; for garnish Ice cubes Put frozen juices in a medium-size punch bowl or large pitcher. Stir in water. Add tequila, ginger ale, and if desired, about 1/4 cup grenadine. Add ice; stir again. Garnish with lime slices. Makes 12 cups.
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Apple Shake
1 c Vanilla ice cream 2 c COLD apple cider 2 ea Ripe bananas 1/2 ts Ground cinnamon Combine all ingredients in a blender and blend until smooth. Pour into glasses and enjoy!
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Scottish Brown Ale
4 1/2 lb Light Dry Malt; 2.1 k 8 oz Crystal Malt; 227 grams 2 oz Munich Malt; 57 grams 3 1/2 oz Crushed Chocolate Malt; add -to mash; 99 grams 8 oz Dark brown sugar; 227 g 4 oz 100% Dextrin Powder; 113 g 1/2 ts Gypsum 3/4 ts -Salt 2 oz Bittering hops; Fuggle or -Willamette; 57 grams 1 oz Aromatic hops; Northern -Brewer dry hops ; 28 g -Water to 5 US gallons -or 19 litres water 3/4 c Corn sugar; for primimg 1/2 oz Ale yeast; 14 grams Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by vol 5% If your recipe contains Munich or Crystal Malt, place the cracked or ground grain in a kitchen pan, cover with water, heat to approximately 150F (66 C), cover & let stand (either on the stove top or in the oven) 45 minutes to 1 hour before you're actually ready to start to work. Place a colander over your boiling kettle (pot) & pour in the grain, letting the
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Pink Dream
3/4 oz White creme de cacao 3/4 oz Vodka 3 oz Raspberry sherbet 3 oz Vanilla ice cream 3 oz Ice Preparation : Blend all ingredients until thick and serve in a 7 ounce stemmed wine glass. Yield: 1 serving.
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Kentucky Bourbon Cake
2 c Raisins 1/2 c Bourbon 1/4 c Butter; softened 1 1/2 c Sugar 5 Eggs 4 c Flour; sifted 2 t Baking powder 1 t Baking soda 1 pn Salt 1 t Lemon zest; grated 1 tb Lemon juice 1 c Pecans; chopped Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine
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Sangria Punch
2/3 c Lemon juice 1/3 c Orange juice 1/4 c Sugar 1 Bottle (750 milliliters) dry -Red wine Strain juices. Add sugar, stirring until dissolved. Mix juice mixture and wine. Add ice. Garnish each serving with twist of lemon peel if desired. 8 SERVINGS (ABOUT 1/2 CUP EACH); 95 CALORIES PER SERVING.
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Chocoberry Splash
3/4 c Cold milk 3 tb Frozen strawberries w/syrup -- thawed 2 tb Hershey's Syrup 2 tb Vanilla ice cream; plus... 1 Scoop vanilla ice cream 2 tb Club soda Crushed ice Into blender container, place milk, strawberries, syrup and 2 tablespoons ice cream. Cover; blend on medium speed until smooth. Pour into tall glass filled with ice. Add club soda; stir. Top with scoop of ice cream; garnish with additional fruit, if desired. Serve immediately. One 12-ounce serving. Variations: Substitute the following fruits for the frozen strawberries: Fresh Strawberry Splash: 1/4 cup sweetened fresh strawberries. Peach Splash: 1/3 cup canned peach slices or pieces, or 1/2 peeled fresh peach. Pineapple Splash: 2 slices canned or 1/4 cup crushed pineapple. Raspberry Splash: 3 tablespoons frozen raspberries with syrup, thawed. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted
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Fresh Tomato Juice
6 Tomatoes; ripe & juicy -Salt & freshly ground -pepper (optional) 1 pn Oregano, dried;or fresh -thyme 4 Lemon wedges; small Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice. Nutrients for 1 cup with 1 teaspoon lemon juice Calories: 26 Exchange: 1 vegetable g mg carbohydrate: 6 potassium: 280 protein: 1 sodium: 38 fat: negligible cholesterol: 0 fiber: 1 SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles
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Honey-Mint Lemonade
2 c Water 1/2 c Honey 4 Sprigs fresh mint 1 c Fresh lemon juice Sugar Ice COMBINE WATER AND HONEY in saucepan and bring to boil over high heat. Remove from heat. Add mint and let cool. Pour liquid through strainer into pitcher and discard mint. Add lemon juice. Taste and add sugar to desired sweetness. Chill. To serve, fill glasses with ice and pour in lemonade. Makes 1 Quart
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Vagabond Gingered Ale
Ingredients3 1/2poundmunton & fison plain dark 1malt extract syrup 2 1/2poundplain dk. dried malt extract 3/4poundcrystal malt 1/2poundchocolate malt 2ozcascade hops (boiling) equal to 10 HBU 1oz
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John's Eggnog
3/4 c Sugar 12 Eggs, separated 1 pt Bourbon 2 c Heavy cream Slowly add the sugar to the egg yolks and beat until very stiff and white. Beat the egg whites until stiff. Stir the bourbon into yolk mixture. Mix in whites and the cream with a wire whisk. Chill until served. This is better on the second day. You can add a sprinkle of nutmeg to each serving.
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Bourbon Nut Cake
4 c Sifted flour 1 ts Baking powder 4 ts Ground nutmeg 1 c Butter or margarine 2 c Sugar 6 Eggs 4 oz Bourbon, about 4 c Coarsely chopped pecans 1 lb Dark raisins 1/2 lb Candied cherries - sliced or chopped Powdered sugar Sift flour with baking powder and nutmeg. Cream butter well, then gradually add sugar and continue to cream until fluffy. Beat in eggs, one at a time. Add sifted dry ingredients alternately with bourbon. Stir in nuts, raisins and cherries. Turn batter into well-greased 10-inch tube pan lined on bottom with waxed paper. Bake at 300F 2 hours, or until cake tester inserted near center comes out clean. If top of cake begins to brown before it is done, cover loosely with foil. Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely. When cool, sprinkle with additional bourbon and wrap. Use more bourbon if fragrant cake is desired
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Cajun Coffee
3 c Hot Strong Coffee 6 tb Molasses 6 tb Dark Rum (If Desired) <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transparent; TEXT-"
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Masala Coffee (Spiced Coffee)
3 c Milk 3 c Water 1 ea Cinnamon stick (1-in long) 5 ea Cardamom pods 6 tb Sugar 6 tb Coffee, regular grind Combine water and milk in a saucepan and bring to a boil. Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over. Strain coffee through cheesecloth into another pan. Place coffee over heat and bring to a boil. Pour coffee between two pans until thick and creamy. Serve in cups immediately.
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Hawaiian Punch
3 cn Large frozen Hawaiian Punch 3 cn Large frozen Lemonade 2 cn Large frozen Orange juice 1 qt Rasberry sherbert 2 qt Ginger ale In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles).
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Orange Julius Type Drink
Ingredients1/2cupsugar 1cupmilk 1 1/2cuporange juice 1cupcold water 1cupice, finely crushed Directions: Add all these ingredients in a 48 oz blender, adjust quantities for individual taste.
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Chocolate Mint Oreo Drink
3 Scoops vanilla ice cream 2 Oreo cookies, crushed 2 Andes Creme de Menthes 10 oz Crushed ice 1 1/4 oz White creme de menthe 1 1/4 oz White creme de cacao Preparation : Makes one drink. Pour into blender and blend two minutes on high speed.
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Joe's Eggnog
60 Eggs, separated 4 c Cognac or bourbon 2 c Sugar, or to taste 1 c Dark rum 1 ts Salt 1 ts Vanilla 4 c Heavy cream, whipped Nutmeg Beat the egg yolks until light. Beating contantly, slowly add the cognac or bourbon. Dissolve the sugar in the rum and stir into egg yolk mixture. Add the salt and vanilla. Stir in the whipped cream. Beat the egg whites until stiff but not dry and fold in. Sprinkle with nutmeg.
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Watermelon Ice Drink
2 1/2 c Watermelon 1/2 c -Crushed ice --------------------------------FOR GARNISH-------------------------------- Rose geranium leaves; opt Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons. Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0 fiber: 2 SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles
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Black Russian
1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass.
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Mango Splash (Ew)
4 Ripe mangos 1/3 c Curacao or other orange- -flavored cordial 3 tb Fresh lime juice 3 tb Sugar 2 Bottles sarkling white wine, -chilled Lime wedges for garnish Note - Before buying the mangoes, sniff them: they should have a pleasant, sweet aroma. For the bubbles, choose a not-too-sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco. For a nonalcoholic cocktail, mix with ginger ale. Hold a mango stem-end up and slice flesh away from the long flat stone in long, vertical sections. Slice the flesh from the skin. Repeat these steps with the remaining mangoes. Cut 12 thin, uniform slices for garnish and set them aside. Press the remaining mango slices through a strainer into a bowl. (You should have 1 1/2 cups mango puree.) Stir in curacao, lime juice and sugar. (The mango puree and garnish can be prepared up to 8 hours ahead and stored in spearate covered containers in
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Orange Cinnamon Coffee
1/4 c Ground coffee 1 tb Grated orange peel 1/2 ts Vanilla extract 1 1/2 Cinnamon sticks Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings
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Apricot Wine
1 lb Apricot, dried 4 qt Water, warm 6 1/2 c Sugar 2 1/4 c Brown sugar 1 1/2 c Raisins 1 T Ginger 2 ea Lemon, thinly sliced 2 ea Orange, thinly sliced 1/2 c Yeast Wash the apricots in several waters and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Orange Judas (Julius) #3
4 c Orange juice 1 Envelope of Dream Whip -Powder 1 ts Lemon juice 1 Egg OR omit egg and add 1/4 c Orange sherbet Whirl in blender 1 minute and serve over ice.
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Colonial Hot Buttered Rum
Ingredients2cupbrown sugar 1/2cupbutter 1pnsalt 3eachcinnamon sticks 6eachwhole cloves 1/2teaspoonnutmeg 2cuprum 1
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Homemade V8 Juice
15 lb Fully ripe tomatoes;chopped 2 c Celery;chopped 3 lg Onions; chopped 3 Garlic cloves; -minced/mashed 1/4 c Sugar; or to taste 2 tb -Salt 3/4 ts Pepper 2 ts Prepared horseradish 1/3 c Lemon juice -Worcestershire to taste Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts. Source Sunset 1974 From: Sharon Stevens
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Cafe Brulot
1 T Brown sugar 1 Cinnamon stick 5 Whole cloves 1 Lemon rind,thinly slivered 1 Orange rind,thinly slivered 2 Thin slices lemon 1 Thin slice orange 1/2 c Orange-flavored liquer 1/4 c Brandy 3 c Louisiana coffee w/chicory Lemon rind curls Orange rind curls 1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or medium skillet; heat until sugar begins to dissolve. 2. Add citrus slices, liquer and brandy; heat. 3. Half fill a metal ladle with some of the hot liquid and carefully ignite. 4. Add to mixture in pan to ignite, ladling to distribute flavors. 5. When flame dies, add coffee; heat. 6. Serve in demitasse cups; garnish with curls of lemon and orange rind if desired.
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Blender Breakfast
1 Ripe banana, peach, or Nectarine, peeled, cut up. 1/2 c Milk OR 1/2 c Low-fat yogurt 1 ts Honey, sugar or maple syrup 1 tb Natural bran 1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.
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Kohl's Punch
1 cn Pineapple juice (46-oz) 2 c Orange juice 6 c Water 5 Bananas; mashed 1 pk Strawberries; frozen 2 Juice of 2 Lemons Mint leaves 4 c Sugar 7-Up to stretch it Mix sugar and water. Chill. Add fruit juices and bananas right away. Freeze and then break into pieces. Add strawberries and 7-Up. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl
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Pineapple Limeade
1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. From: MICHAEL ORCHEKOWSKI
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Sunny Cooler
1 c Plain yogurt 1/4 c Frozen orange juice concentr 1 tb Sugar Put yogurt, orange juice concentrate, and sugar in a blender. Cover and blend on high speed about two minutes until smooth and frothy. Pour into a tall aglass. Serve immediately. Makes about 1 serving. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc.
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Lassi (Yogurt Drink)
5 c Yogurt 5 ea Cardamom pods 6 tb Sugar 1 tb Rose water 1/8 ts Nutmeg Remove seeds from cardamom pods and crush seeds. Blend 3 cups yogurt, cardamom and sugar in a electric blender. Beat remaining yogurt well in a bowl. Add to contents of blender and mix well. Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg.
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Angoor Ka Sherbet
225 g Grapes, green, seedless 3 tb Castor sugar; finely ground -granulated sugar 1/2 ts -Pepper, ground 1 ts Cumin seeds; roasted & -ground 1/2 ts -Salt 2 ts Lemon juice 3 c -Water, chilled, 750 ml Mint, fresh; few sprigs Wash grapes and crush them throughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay posted, not tested by Anne MacLellan
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Herbal Ice Tea
1 ga Filtered water; 3 Flavored herbal tea bags; -peprermint, strawberry, -lemon, etc. Sugar to taste; Place tea bags in water. Let steep overnight. Add ice. Sweeten to taste. Source: The San Diego Union Food Section, May 26, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master
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Hot Spiced Drink
1 qt Milk 1/4 c Molasses 4 (3-inch) cinnamon sticks Whipped cream (sweetened) Nutmeg 1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks. 2. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks. 3. Serve in mugs, garnished with whipped cream and a sprinkling of nutmeg.
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Plantation Coffee Punch
1/4 c Sugar 1/3 c Instant coffee 1 ds Salt 1 ts Vanilla 5 c Milk 1 pt Vanilla or coffee ice cream Whipped cream Nutmeg Combine sugar, coffee, salt, vanilla, and milk; stir until sugar dissolves. Chill until serving time. Then ladle ice cream, by large spoonfuls, into punch bowl; pour coffee mixture over. Top with puffs of whipped cream and sprinkle with a little nutmeg. Serve in punch cups. Makes 12 servings.
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Hot Pineapple Punch
1 cn 46-oz unsweetened pineapple 1/2 c Sugar 1/4 c Lime juice 1/4 t Ground nutmeg 3 1/4 c Dry white wine 1 x Cinnamon Sticks 1 x Fresh pineapple In large saucepan, combine pineapple juice, sugar, lime juice, and nutmeg; bring to boiling, stirring till sugar dissolves. Reduce heat; stir in wine. Heat through but DO NOT BOIL. Pour into heat-proof glasses or mugs. Garnish each serving with cinnamon stick stirer and pineapple wedge. Makes about 9 cups.
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Rhubarb Punch
2 lb Rhubarb; chopped 3/4 c Sugar, granulated 1 Orange; juice from 1 Lemon; juice from 3/4 c Soda water First prize Soups & Appetizers Shirley Dobson, Moncton, N.B. ""My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink because it is so refreshing."" In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. just before serving, add soda water. SERVES: 6 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday
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Lady Godiva
2 oz Creme de cocoa 3 oz Kahlua 6 Scoops vanilla ice cream 1 c Strawberries 1 c Half and half or cream Powdered sugar (optional) Preparation : Mix in blender until smooth. Serve in brandy glasses. Top with whipped cream and a whole strawberry.
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The Original Irish Coffee
1 c Coffee, fresh brewed 3 x Sugar cubes 3 tb Irish whiskey (1 jigger) Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.
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Long Island Iced Tea
1/2 Shot Tequila 1/2 Shot Vodka 1/2 Shot Gin 1/2 Shot Rum 3 Shots Coca Cola 1/2 To 1 shot Sour Mix (or Tom -Collins Mix or Whiskey Sour -Mix) SOURCE: Natl Cooking Echo 18 Jun 90 Contributed to the echo by: Sallie Austin Put all in a glass and stir and watch out. Not my idea of a way to consume alcohol (I would prefer too much wine or champagne <GRIN>), but I believe this was the recipe. Does taste close to iced tea though... --Michelle M. Bass My boyfriend is a ""working manager"" of a bar here... i.e., he bartends. He said to add these to the preceding ingredients: 1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or Cointreau I only tried one of these... I agree with Michelle... at least with wine or champagne it requires a few hours of sipping before you pass out, instead of a few minutes <BIG GRIN>. BTW- I just asked Jim if he was sure that both 151 and regular r
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Christmas Punch
Ingredients2smbx cherry jello 2smcn frozen orange juice 1smcn pink lemonade 32ozunsweetened pineapple juice Directions: Mix all ingredients listed according to directions on package and then mix all together and refigerate for 24 hours.
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Pineapple-Apricot Empanaditas
----------------------------------FILLING---------------------------------- 1 lg Ripe pineapple 1/2 c Good-quality apricot -preserves 3 tb Sugar 3 tb Triple Sec 1/4 c Fine dry bread crumbs, (commerically prepared) -----------------------------------PASTRY----------------------------------- 2 c Unbleached a-p flour 1/2 ts Salt 8 oz Unsalted butter, slightly -softened 6 oz Cream cheese, slightly soft -----------------------------------GLAZE----------------------------------- 1 Egg, beated with 1T water 3 tb Sugar With a serrated knife, remove the top from the pineapple. Quarter the pineapple vertically and trim away the tough core from each quarter. Cut the pineapple flesh away from the rind. Chop the pineapple; there should be about 2 3/4 cups. In a medium saucepan, combine the pineapple, apricot jam, sugar, and Triple Sec. Set over medium heat and bring to a simmer.
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Mocha Coffee
1 c Instant coffee crystals 1 c Hot chocolate or cocoa mix 1 c Non-dairy creamer 1/2 c Sugar Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1-1/2 to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3-1/2 cups coffee mix or about 25 or more servings. Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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Tutti-Frutti Punch
16 oz Pkg frozen strawberries,thaw 6 oz Froz pineapple juice,thaw 3 oz Froz apple juice, thaw 3 oz Froz orange juice, thaw 1 1/2 c Water 33 oz Bottle seltzer, chilled Combine first 4 ingredients in container of blender; procees until smooth. Combine strawberry mixture and water in a large pitcher; cover and chill at least 3 hours. To serve, add seltzer to juice mixture and stir gently. Serve punch immediately.
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Juice Alpokat (Indonesian Avocado Drink)
5 T Sugar 5 T ;Water 2 Avocado, med 1/2 c Milk, cold 1 c Chocolate milk Ice; crushed Make simple syrup by combine sugar and water in small saucepan over medium- high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend to mix, then add cold milk and blend. Divide between 2 tall glasses. Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice. per Shelley Rodgers
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Cranberry Concentrate
2 c Cranberries 2 1/2 c Water 2 Slices lemon 12 ts Artif. sweetener (aspartame) Combine cranberries, water and lemon slices in a stainless steel or enamel saucepan. Bring to a boil; reduce heat and simmer uncovered 30 min. Add sweetener, stir until dissolved. Strain, stirring and mashing berries until a fairly dry pulp remains in strainer. Store concentrate in refrigerator. OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then wrap and store them in the freezer. OR freeze in a plastic ice cube tray that holds 2 cups and makes 16 cubes. CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice cubes) with 3/4 cup water, sugar-free ginger ale or soda water. 1 cup serving - 1 ++ extra, 12 calories 3 g carbohydrate Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Nov 93.
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Soy Nog
1 c Peeled & cubed butternut -- squash 2 c Vanilla soy milk 3 tb Brown rice syrup 2 1/2 tb Fruit flavoured lecithin -- granules 1/4 ts Nutmeg 1/4 ts Vanilla extract 4 tb Unsalted mirin, optional Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
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Elly May's Wedding Punch
3 3 oz pkg cherry gelatin 9 c Boiling water 4 c Sugar 4 c Water 2 46 oz can pineapple juice 6 oz Frozen OJ 4 tb Lemon juice 2 l Bottle ginger ale Dissolve the gelatin in the boiling water in a large saucepan. In a separate saucepan boil together the sugar and 4 cups water. Add the pineapple juice, orange juice and lemon juice. Cool. Combine the gelatin and juice mixtures. Pour into plastic containers and freeze. Set out about 3 hours before serving. Add the ginger ale just before serving. The punch will be slushy.
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Peachy Dream Yogurt Shake
3 Peaches, fresh; peeled & -pitted 1 lg Banana 2 c Milk 1 c Yogurt 1/4 ts Almond extract Blend. SERVES: 4-5 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
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Punch #2
2 cn Pineapple juice; unsweetened 1 cn Lemonade; frozen 3 cn Water (lemonade cans) 1 cn Orange juice; frozen 2 cn Water (orange juice can) 1/2 cn Limeade; frozen 2 cn Water (limeade can) 1 c Sugar 4 qt Dry ginger ale 2 qt Soda water 1 pt Strawberries; frozen Use large cans of pineapple juice. Mix the base of juices and sugar. Chill. Add giner ale and soda just before serving. NOTE: Mint leaves may be substituted for the strawberries. This is a good base for spiking with vodka or gin. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl
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Crockpot Tropical Tea Warmer
Ingredients6cupwater, boiling 1 1/2cuporange juice 6eachtea bags 1 1/2cuppineapple juice 1/3cupsugar 1eachorange, sliced (unpeeled) 2tablespoonhoney
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Mint Julep
4 Mint sprigs 1 ts Powdered Sugar 2 ts -Water 2 1/2 oz Bourbon Whiskey Servings: 1 ~Robbie Shelton Into a sliver mug or a 12 oz. Tom Collins glass put: the mint, powdered sugar, and water. Fill the glass with shaved ice, add the whiskey and stir gently until glass is frosted. Decorate with slice of orange, lemon, pineapple and a cherry. Insert 5 or 6 sprigs of mint on top. Serve with straws. This recipe is from OLD MR. BOSTON DELUXE BARTENDER'S GUIDE"".
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All Canadian Coffee
1/4 c Maple syrup; pure 1/2 c Rye whiskey 3 c Coffee; hot, black, -double strength ----------------------------------TOPPING---------------------------------- 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired. MAKES: 4 Servings
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Strawberry Punch 2
3 cn Orange juice concentrate; - 6 oz. each, thawed 3 cn Pink lemonade concentrate; - 6 oz. each, thawed 1 qt Ginger ale; chilled 2 pk Strawberries; frozen w/syrup - 10 oz. each Add cold water to fruit juice concentrate as directed on cans; stir in ginger ale and frozen strawberries. Add ice cubes.
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Cedar Island Mint Hummer
1 oz Green creme de menthe 1 oz White creme de cacao 2 Scoops vanilla ice cream Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Almond Syrup
4 1/2 c -Water 20 oz Almonds, ground 6 c Sugar; up to 7 cups 3 tb Bitter almond extract 2 Oranges; juice of --------------------------ALMOND COOLER, 1 SERVING-------------------------- 2 tb Almond syrup 2 tb Yogurt 6 oz -Cold water; 3/4 c To serve, put a few tablespoons in a glass and add cold or sparkling water and ice. Bring water to a boil; add almonds and return to a boil. Remove from heat and allow to cool thoroughly. Squeeze the ground almonds in several layers of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar, bitter almond extract, and orange juice. Stir well and bring to a boil; cook to a thick syrup consistency. Let cool completely. If syrup if not thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and refrigerate. Can be used immediately Serve with ice water or with club soda. FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yo
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Ginger Ale Punch
2 lg Cans unsweetened pineapple -juice 1 cn Frozen lemonade and 3 cans -water 1/2 cn Frozen limeade and 2 cans -water 1 cn Frozen orange juice and 2 -cans water 1 c Sugar 4 qt Dry ginger ale 2 qt Soda water 1 pt Frozen strawberries -(or use mint leaves) Mix base of juices and sugar. Chill. Just before serving add ginger ale and soda. NOTE: Can be spiked with vodka or gin From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
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Irish Cream and Chocolate Cheesecake
1 2/3 c Crushed chocolate wafers -(200 gr package) 1/3 cup -butter, melted ----------------------------------FILLING---------------------------------- 2 Envelopes unflavored gelatin 1/4 ts Salt 1 tb Instant coffee granules 2 c Milk 4 Eggs, separated 1/3 c Irish Cream liquer 1 lb Cream cheese 1/2 c Granulated sugar 4 oz Semisweet chocolate This can be made a day ahead, and it freezes well too. CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate. FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using electric mixer or food processor,
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Tumbleweed
3/4 oz Kahlua 3/4 oz Dark creme de cacao 3 oz Light cream or milk 2 Scoops vanilla ice cream Preparation : Combine the ingredients and blend until creamy. Pour into stemmed glasses to 1 inch from the top. Top with whipped cream and sprinkle with chocolate shavings.
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Chicken: Citrus Sage Chicken Breasts
2 lb Boneless chicken breasts 1 cn Lemonade (6 oz.) 1/3 c Honey 1/2 ts Lemon juice 1 ts Sage, crushed 1/2 ts Dried thyme, crushed 1/2 ts Dry mustard Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings.
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Irish Coffee From Lois Flack
------------------------------FROM LOIS FLACK------------------------------ 8 ts Sugar 6 c Strong Hot Coffee 8 Jiggers of Irish Whiskey 8 tb Whipped Cream 1. This recipe may be served in either Irish coffee goblets or mugs. Heat each goblet or mug by putting a metal spoon in the empty goblet and pouring hot water onto the spoon and then into the goblet. Pour out water. 2. Put a teaspoon of sugar into each goblet. Add enough coffee to dissolve the sugar; stir. Add a jigger of Irish whiskey to each goblet, then fill goblet within an inch of the brim with more coffee. 3. Slide each spoonful of whipped cream over the back of a teaspoon held over each goblet of coffee. DO NOT STIR. Serve at once. Source: ""Family Circle Illustrated Library of Cooking"". Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
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Orange Judas (Julius)
1 c Fresh orange juice 1/2 c Nonfat dry milk powder 2 tb Sugar (or to taste) Few drops vanilla 1/2 c Crushed or shaved ice 1 Raw egg (optional) Put all ingredients in blender and blend a few minutes until frothy. Makes 12 ounces.
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Chocolate Almond Coffee
1/3 c Ground coffee 1/4 ts Freshly ground nutmeg 1/2 ts Chocolate extract 1/2 ts Almond extract 1/4 c Toasted almonds, chopped Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew (I use in my percolater).
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Southern Sunshine
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 2 c Orange juice [chilled] 1/2 c REALEMON lemon juice 1/4 c Sugar 32 oz Lemon-lime soda [chilled] 3/4 c Southern Comfort Ice 1) In a pitcher combine the juices and the sugar and stir until the sugar dissolves... cover and chill... 2) Just before serving, add the soda and the Southern Comfort... Pour over ice and garnish as desired... From the GREAT AMERICAN FAVORITE BRAND NAME COOKBOOK and Fred Goslin on Cyberealm Bbs... in Watertown NY at (315) 785-8098
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Cranberry-Cherry Cooler
1 Envelope Unsweetened Cherry- -Flavored Soft Drink Powder 1/4 c Sugar 1/2 c Orange Juice 16 oz Cranberry Juice Cocktail; -Chilled, 1 Bottle, 2 Cups Ice Combine all of the ingredients except the ice in a blender container and blend until the drink powder and sugar are dissolved. Serve the mixture over the ice. Posted by: Rich Harper From: Better Homes And Gardens Blender Cookbook Copyright 1971
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8 c Apple cider 4 c Cranberry juice cocktail 3 Cinnamon sticks 4 Cloves, whole 3 Strips orange peel 1 c Dark rum 1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim with hot punch.
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Flaming Cappuccino
Lemon juice Sugar 3/4 c Galliano liqueur; divided 6 c Hot coffee; divided 2 tb Chocolate syrup; divided 1/2 c Whipping cream; whipped 6 Cinnamon sticks; 4 1/2"" Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass over flame of an Irish coffee burner or alcohol burner until sugar crystallizes on glass. Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill with coffee to 1/2 inch from top of glass; stir in 1 ts chocolate syrup. Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick. Repeat procedure for each serving. Yeild: 6 servings.
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Cappuccino
1/3 c Powdered nondairy creamer 1/3 c Sugar 1/4 Dry instant coffee 1 Or 2 orange hard candies -(crushed) Blend all ingredients together in mixer. Mix 1 Tblsp with 3/4 cup hot water. Store in airtight jar. 14 servings From: Ronda Eikenberry
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Orange Julius
1 x Ice 1 x Orange Juice 1 x Water 2 T Syrup 1 t Instant Vanilla Pudding 1) Take a blender. Fill 3/4 full with ice. 2) Add orange juice to about 1/3 way up the ice. 3) Add water to top of the ice. 4) Add about 1-2 tablespoons simple syrup (vanilla syrup can be substituted). 5) Add 1 teaspoon of instant vanilla pudding (that is the ""secret powder""). 6) Blend until smooth. A) You are correct; egg is an option at Orange Julius. B) Recipe for Orange Julius (general recipe is correct, amounts are from memory, and are close to correct, but can be altered)
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Roquefort and Apple Omelet
2 Tart apples, pared, -cut into 1/4-inch slices 3 tb Sweet butter 5 Eggs, lightly beaten 2 tb Water or milk Salt Fresly ground white pepper 1/2 c Crumbled Roquefort cheese -about 3 ounces 1. Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices.
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Haymaker's Switchel
1 c Brown sugar 1/2 ts Ginger 1/2 c Molasses 3/4 c Vinegar 2 qt Water In haying season, farmers used to take their ""nooning"" (midday dinner) with them, including a jug of Switchel to wash the meal down. Although Switchel was usually straight, farmers have been known to spike it with hard cider, or even brandy which Down easters usd to say, ""got the hay in the barn in half the time."" Mix together, add ice and chill.
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Cafe Con Cioccolato (Italian Coffee with Chocolate)
2 c Hot Strong Coffee 2 c Hot Traditional Cocoa Whipped Cream Granted Orange Peel Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel. From Sheila Buff & Judi Olstein, ""The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks."" Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Mango Juice
1/2 c Mango pulp, canned 1 c Water Put the mango pulp and the water into a juice container. Cover and shake.
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Coffee Soda
3 c Chilled double-strength Coffee 1 tb Sugar 1 c Half and half 4 Scoops (1 pint)coffee Ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries, Chocolate curls or cocoa, For garnish, optional combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa
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High-Protein Drink
1 c Vanilla honey ice milk 1 c Raw milk 1 Banana; peeled - and cut in chunks 3 Pecans; broken 2 tb Raw wheat germ 2 tb Protein powder Combine ice milk, raw milk, banana, pecans, wheat germ, and protein powder in blender container. Blend until smooth but still thick. Pour into chilled glass. Created by: Follow Your Heart, Canoga Park, California. (C) 1992 The Los Angeles Times
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Wine Of Spice and Surprise
2 Bottles red wine 3/4 c Honey 1 ts Ground pepper 1/4 ts Saffron 1/2 ts Pounded mastic (optional) 2 Bay leaves 4 Pitted dates 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets.
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Elderberry Wine- Vin De Fleurs Du Sareau
2 ga Elderberries, ripe, washed 2 1/2 ga Water 1/4 lb Sugar 1 ea Lemon, juice of 1 ea Yeast, cake, or env dry Mash elderberries well in a large (5 gal) pot. Add water. Bring to a boil and simmer for 15 minutes. Slowly stir in sugar and lemon juice. After 15 more minutes at simmer, remove from heat and allow to cool enough to handle. Strain through collander, then through tea strainer, then through cloth into large container, a crock or plastic/glass water container. In a cup of LUKEWARM water dissolve the yeast. Pour into berries and cover well with cloth. Allow to ferment for 10 days. Next, carefully, so as to leave dregs on bottom, pour fermenting juice into gal. jugs. Cork tightly, store in cool, dark 3 months. Draw the wine from the sediment after 3 mos. No aging req'd. Source: Leon Soniat, New Orleans Times-Picayune 28 August 1980 Recipe date: 08/28/80
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Frosty Pina Coladas
9 oz Cream of coconut 8 oz Crushed pineapple; undrained 1/4 c Light rum 1/4 c Milk 1 tb Powdered sugar Ice cubes Combine all ingredients, except ice cubes, in container of electric blender; process until smooth. Gradually add enough ice to make mixture measure 4 to 5 cups in blender; process until mixture is smooth and thickened.
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Little Johnny's Rocker By Johnny's Surf Club
2 oz Coco Lopez 3 oz Plain sparkling water 3 oz Peach puree 1 c Crushed ice 2 Scoops peach ice cream Blend until smooth. Serve in well chilled tall glass. Garnish with sprig of mint and a peach slice.
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Borden's & Gordon's
1/2 ga French vanilla ice cream 1 c Vodka 1 c Cooked coffee 1 c Cream de cocoa Preparation : Thaw ice cream in punch bowl; let it soften. Then combine 3 liquid ingredients. Blend with ice cream. Serve.
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Crockpot Hot Cocoa For A Group
Ingredients1 1/2cupsugar 1 1/4cupcocoa powder 1 1/4teaspoonsalt 3/4cuphot water 1gamilk 1teaspoonvanilla extract 1/4teaspooncinnamon (optional)
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Irish Coffee
1 1/2 c Warm Water 1 T Instant Coffee Crystals 1/4 c Irish Whiskey 1 x Brown Sugar To Taste 1 x Dessert Topping * * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.
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Energizer
Ingredients2pkcarnation instant breakfast powder; any flavor 16ozskim milk 2eachbananas 2tablespoonpeanut butter Directions: Place all ingredients in a blender and blend until smooth.
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Mango Lassi
3 c Plain yogurt 1 c Milk 1 c Water 1 c Mango pulp 1/2 c Sugar 1 oz Pistachios, ground In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk briskly until completely mixed. Chill. To serve, pour over crushed ice. Sprinkle the ground pistachios over the top. Makes 4 to 6 servings. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
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No Bake Rum Cake
2 pk Stella Dora Annaset Sponge 1 pk Vanilla Pudding (6 serving) 1 pk Dark Sweet Chocolate Pudding -(6 serving) 1 oz Bottle Rum Flavoring 9 oz Cool Whip 1/2 c Slivered Almonds 12 Maraschino Cherries, halved Milk Fill a soup dish with milk. Dip sponges guickly and blot on paper towel. Line entire bottom of a 13x9x2 pan, packing tightly and refrigerate. Prepare vanilla pudding and cool down 10 minutes, add 2 teaspoons of rum. Cool, pour over shell and refrigerate. Prepare chocolate pudding, add 2 teaspoons of rum and refrigerate. When cool, pour over the vanilla layer and let stand 30 minutes. Spread with cool whip and sprinkle with nuts. Refrigerate for 24 hours. When ready to serve, place cherries on each slice. Source: ""The Yankee Kitchen"" 03-17-93 (#4) [Joan from Rocklyn, Mass]
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Peach Ice Tea
4 Regular tea bags; 3 ts Peach syrup; such as Monin -=OR=- 3 ts Mango syrup; DaVinci or -Torani Sugar to taste (sugar sub) Brew tea. Let cool. Add flavoring. Add ice. Sweeten to taste. Source: The San Diego Union Food Section, May 23. 1994 Brought to you and yours via Nancy O'brion and her Meal-Master
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Delightfully Pregnant By San Diego Hilton Beach & Tenni
2 Scoops vanilla ice cream 1 Ripe banana 2 tb Peanut butter 2 tb Chocoolate syrup 1/2 c Milk Blend and serve in well chilled sundae glass. Garnish with two chocolate covered strawberries.
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Garden Punch
Ingredients2eachlemon balm, bunches, sprigs, on long stems, if possible 2eachmint, bunches, milk-flavored, on long stems, if possible 1eachpineapple juice, canned, OR 46 oz unfiltered apple juice or apple cider 2eachlemon juice 1eachlemon, cut in thin slices 1water, sparkling, or champagne, to t
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Pinapple Limeade
1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired.
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Cashew Cream
1/2 c Cashews, raw 1 1/2 c Water 2 ts Maple syrup Brown rice syrup can be substituted for maple syrup. Combine all ingredients in blender on high for 3 minutes, until you have a smooth cream. Add more water if cream is too thick.
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Spirited Coffee Punch
Stephen Ceideburg 8 c Boiling water 1/3 c Instant coffee granules 1/4 c Granulated sugar 1 c Kahlua or other -coffee-flavored liqueur 2 c 2-percent milk 1 ts Vanilla 1 qt Vanilla ice cream, softened 1 Whipping cream, whipped, -optional Combine water, coffee granules and sugar, stirring until coffee dissolves; chill. Add Kahlua and milk, vanilla and ice cream, stirring until blended. Ladle beverage into cups. Top with whipped cream, if desired. From ""Christmas with Southern Living 1992"". Per 1/2-cup serving: 87 calories (6 percent from protein, 53 percent from carbohydrate, 24 percent from fat, 17 percent from alcohol), 1 gram protein, 12 grams carbohydrate, 2 grams fat, 10 milligrams cholesterol, 28 milligrams sodium. Exchanges: 1/2 bread, 1/2 fat. Makes 14 cups Posted by Stephen Ceideburg
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Skinny Scones (Hh)
1 1/3 c Wheat flakes (with no sugar -or salt added) 2/3 c Self-rising flour 1/4 c Raisins (plumped) 2 tb Packed brown sugar 1/2 c Nonfat milk 2 tb Margarine, melted, cooled About 45 calories each. Eat fresh from oven and pass up the butter. Preheat oven to 400F (205C). Coat a medium-size baking sheet with nonstick cooking spray; set aside. In a medium-size bowl, combine cereal, flour, raisins and brown sugar. Add milk and melted margarine and mix thoroughly with a wooden spoon. Drop by heaping tablespoonfuls onto baking sheet, spacing about 2 inches apart. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes about 10 scones.
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Ginger Soft Drink
Ingredients6cupswater, boiling 1cupginger root, fresh, peeled and grated 1cupsugar 2teaspoonscloves, whole 4eachcinnamon sticks 1/2cuplime juice, or lemon, fresh juice 1cuporange juice
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Grand Island Golden Hummer
1 oz Galliano 1 oz White creme de cacao 2 Scoops vanilla ice cream Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Chai Kurdi (Kurdish Tea)
1 tb India tea leaves 1 Cinnamon;stick, 4"" 2 c -water, boiling Sugar cubes The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as the tea is drunk, the sweeter the better. 1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5 minutes. Serve hot with sugar cubes. Serves 4. ""Sephardic Cooking"" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas
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Apple-Apricot Smoothie
1 Apple, Golden Delicious -peeled, cored & chopped 1 c Apple juice 4 Apricots, fresh;pitted -skin optional 1 Banana; peeled 3/4 c Yogurt, plain 10 -Ice cubes, up to 12 cubes 1 tb Honey Place all ingredients in a blender and puree until smooth. Serves 2-4 Preparation time: 5 minutes SOURCE: _Apples_ by Robert Berkeley
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Tea Punch
3 c Tea; strong 1 c Lemon juice 4 c Orange juice 2 c Raspberry syrup; or grenadin 1 c Pineapple, crushed Sugar; to taste 2 qt Club soda; chilled Combine all ingredients except club soda in a punch bowl with a large block of clear ice; allow to chill thoroughly. (If fresh fruit juices are used, they should be strained.) Add club soda just before serving. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Dry Mead #2
2 1/2 lb Acacia blossom honey Yeast nutrients 1/4 oz Tartaric acid Champagne yeast 1/2 oz Malic acid 1/16 oz Tannin Water to 1 gal Follow the basic mead-making procedure. This mead can be made into a sparkling wine if preferred.
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Chocolate Mint Coffee Float
1/2 c Hot coffee 2 tb Creme de cacao liqueur 1 Scoop Mint chocolate chip -ice cream Preparation : For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.
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Mexican Sunrise Punch
1 cn Orange juice concentrate 1 cn Lemonade concentrate 1 cn Limeade concentrate 9 c Water 2/3 c Tequila 1 cn Ginger ale (12 oz.) Grenadine syrup (optional) Lime slices; for garnish Ice cubes Put frozen juices in a medium-size punch bowl or large pitcher. Stir in water. Add tequila, ginger ale, and if desired, about 1/4 cup grenadine. Add ice; stir again. Garnish with lime slices. Makes 12 cups.
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Apple Shake
1 c Vanilla ice cream 2 c COLD apple cider 2 ea Ripe bananas 1/2 ts Ground cinnamon Combine all ingredients in a blender and blend until smooth. Pour into glasses and enjoy!
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Scottish Brown Ale
4 1/2 lb Light Dry Malt; 2.1 k 8 oz Crystal Malt; 227 grams 2 oz Munich Malt; 57 grams 3 1/2 oz Crushed Chocolate Malt; add -to mash; 99 grams 8 oz Dark brown sugar; 227 g 4 oz 100% Dextrin Powder; 113 g 1/2 ts Gypsum 3/4 ts -Salt 2 oz Bittering hops; Fuggle or -Willamette; 57 grams 1 oz Aromatic hops; Northern -Brewer dry hops ; 28 g -Water to 5 US gallons -or 19 litres water 3/4 c Corn sugar; for primimg 1/2 oz Ale yeast; 14 grams Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by vol 5% If your recipe contains Munich or Crystal Malt, place the cracked or ground grain in a kitchen pan, cover with water, heat to approximately 150F (66 C), cover & let stand (either on the stove top or in the oven) 45 minutes to 1 hour before you're actually ready to start to work. Place a colander over your boiling kettle (pot) & pour in the grain, letting the
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Pink Dream
3/4 oz White creme de cacao 3/4 oz Vodka 3 oz Raspberry sherbet 3 oz Vanilla ice cream 3 oz Ice Preparation : Blend all ingredients until thick and serve in a 7 ounce stemmed wine glass. Yield: 1 serving.
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Kentucky Bourbon Cake
2 c Raisins 1/2 c Bourbon 1/4 c Butter; softened 1 1/2 c Sugar 5 Eggs 4 c Flour; sifted 2 t Baking powder 1 t Baking soda 1 pn Salt 1 t Lemon zest; grated 1 tb Lemon juice 1 c Pecans; chopped Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine
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Sangria Punch
2/3 c Lemon juice 1/3 c Orange juice 1/4 c Sugar 1 Bottle (750 milliliters) dry -Red wine Strain juices. Add sugar, stirring until dissolved. Mix juice mixture and wine. Add ice. Garnish each serving with twist of lemon peel if desired. 8 SERVINGS (ABOUT 1/2 CUP EACH); 95 CALORIES PER SERVING.
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Chocoberry Splash
3/4 c Cold milk 3 tb Frozen strawberries w/syrup -- thawed 2 tb Hershey's Syrup 2 tb Vanilla ice cream; plus... 1 Scoop vanilla ice cream 2 tb Club soda Crushed ice Into blender container, place milk, strawberries, syrup and 2 tablespoons ice cream. Cover; blend on medium speed until smooth. Pour into tall glass filled with ice. Add club soda; stir. Top with scoop of ice cream; garnish with additional fruit, if desired. Serve immediately. One 12-ounce serving. Variations: Substitute the following fruits for the frozen strawberries: Fresh Strawberry Splash: 1/4 cup sweetened fresh strawberries. Peach Splash: 1/3 cup canned peach slices or pieces, or 1/2 peeled fresh peach. Pineapple Splash: 2 slices canned or 1/4 cup crushed pineapple. Raspberry Splash: 3 tablespoons frozen raspberries with syrup, thawed. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted
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Fresh Tomato Juice
6 Tomatoes; ripe & juicy -Salt & freshly ground -pepper (optional) 1 pn Oregano, dried;or fresh -thyme 4 Lemon wedges; small Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice. Nutrients for 1 cup with 1 teaspoon lemon juice Calories: 26 Exchange: 1 vegetable g mg carbohydrate: 6 potassium: 280 protein: 1 sodium: 38 fat: negligible cholesterol: 0 fiber: 1 SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles
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Honey-Mint Lemonade
2 c Water 1/2 c Honey 4 Sprigs fresh mint 1 c Fresh lemon juice Sugar Ice COMBINE WATER AND HONEY in saucepan and bring to boil over high heat. Remove from heat. Add mint and let cool. Pour liquid through strainer into pitcher and discard mint. Add lemon juice. Taste and add sugar to desired sweetness. Chill. To serve, fill glasses with ice and pour in lemonade. Makes 1 Quart
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Vagabond Gingered Ale
Ingredients3 1/2poundmunton & fison plain dark 1malt extract syrup 2 1/2poundplain dk. dried malt extract 3/4poundcrystal malt 1/2poundchocolate malt 2ozcascade hops (boiling) equal to 10 HBU 1oz
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John's Eggnog
3/4 c Sugar 12 Eggs, separated 1 pt Bourbon 2 c Heavy cream Slowly add the sugar to the egg yolks and beat until very stiff and white. Beat the egg whites until stiff. Stir the bourbon into yolk mixture. Mix in whites and the cream with a wire whisk. Chill until served. This is better on the second day. You can add a sprinkle of nutmeg to each serving.
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Bourbon Nut Cake
4 c Sifted flour 1 ts Baking powder 4 ts Ground nutmeg 1 c Butter or margarine 2 c Sugar 6 Eggs 4 oz Bourbon, about 4 c Coarsely chopped pecans 1 lb Dark raisins 1/2 lb Candied cherries - sliced or chopped Powdered sugar Sift flour with baking powder and nutmeg. Cream butter well, then gradually add sugar and continue to cream until fluffy. Beat in eggs, one at a time. Add sifted dry ingredients alternately with bourbon. Stir in nuts, raisins and cherries. Turn batter into well-greased 10-inch tube pan lined on bottom with waxed paper. Bake at 300F 2 hours, or until cake tester inserted near center comes out clean. If top of cake begins to brown before it is done, cover loosely with foil. Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely. When cool, sprinkle with additional bourbon and wrap. Use more bourbon if fragrant cake is desired
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Cajun Coffee
3 c Hot Strong Coffee 6 tb Molasses 6 tb Dark Rum (If Desired) <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transparent; TEXT-"
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Masala Coffee (Spiced Coffee)
3 c Milk 3 c Water 1 ea Cinnamon stick (1-in long) 5 ea Cardamom pods 6 tb Sugar 6 tb Coffee, regular grind Combine water and milk in a saucepan and bring to a boil. Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over. Strain coffee through cheesecloth into another pan. Place coffee over heat and bring to a boil. Pour coffee between two pans until thick and creamy. Serve in cups immediately.
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Hawaiian Punch
3 cn Large frozen Hawaiian Punch 3 cn Large frozen Lemonade 2 cn Large frozen Orange juice 1 qt Rasberry sherbert 2 qt Ginger ale In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles).
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Orange Julius Type Drink
Ingredients1/2cupsugar 1cupmilk 1 1/2cuporange juice 1cupcold water 1cupice, finely crushed Directions: Add all these ingredients in a 48 oz blender, adjust quantities for individual taste.
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Chocolate Mint Oreo Drink
3 Scoops vanilla ice cream 2 Oreo cookies, crushed 2 Andes Creme de Menthes 10 oz Crushed ice 1 1/4 oz White creme de menthe 1 1/4 oz White creme de cacao Preparation : Makes one drink. Pour into blender and blend two minutes on high speed.
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Joe's Eggnog
60 Eggs, separated 4 c Cognac or bourbon 2 c Sugar, or to taste 1 c Dark rum 1 ts Salt 1 ts Vanilla 4 c Heavy cream, whipped Nutmeg Beat the egg yolks until light. Beating contantly, slowly add the cognac or bourbon. Dissolve the sugar in the rum and stir into egg yolk mixture. Add the salt and vanilla. Stir in the whipped cream. Beat the egg whites until stiff but not dry and fold in. Sprinkle with nutmeg.
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Watermelon Ice Drink
2 1/2 c Watermelon 1/2 c -Crushed ice --------------------------------FOR GARNISH-------------------------------- Rose geranium leaves; opt Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons. Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0 fiber: 2 SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles
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Black Russian
1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass.
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Mango Splash (Ew)
4 Ripe mangos 1/3 c Curacao or other orange- -flavored cordial 3 tb Fresh lime juice 3 tb Sugar 2 Bottles sarkling white wine, -chilled Lime wedges for garnish Note - Before buying the mangoes, sniff them: they should have a pleasant, sweet aroma. For the bubbles, choose a not-too-sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco. For a nonalcoholic cocktail, mix with ginger ale. Hold a mango stem-end up and slice flesh away from the long flat stone in long, vertical sections. Slice the flesh from the skin. Repeat these steps with the remaining mangoes. Cut 12 thin, uniform slices for garnish and set them aside. Press the remaining mango slices through a strainer into a bowl. (You should have 1 1/2 cups mango puree.) Stir in curacao, lime juice and sugar. (The mango puree and garnish can be prepared up to 8 hours ahead and stored in spearate covered containers in
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Orange Cinnamon Coffee
1/4 c Ground coffee 1 tb Grated orange peel 1/2 ts Vanilla extract 1 1/2 Cinnamon sticks Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings
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Apricot Wine
1 lb Apricot, dried 4 qt Water, warm 6 1/2 c Sugar 2 1/4 c Brown sugar 1 1/2 c Raisins 1 T Ginger 2 ea Lemon, thinly sliced 2 ea Orange, thinly sliced 1/2 c Yeast Wash the apricots in several waters and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Orange Judas (Julius) #3
4 c Orange juice 1 Envelope of Dream Whip -Powder 1 ts Lemon juice 1 Egg OR omit egg and add 1/4 c Orange sherbet Whirl in blender 1 minute and serve over ice.
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Colonial Hot Buttered Rum
Ingredients2cupbrown sugar 1/2cupbutter 1pnsalt 3eachcinnamon sticks 6eachwhole cloves 1/2teaspoonnutmeg 2cuprum 1
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Homemade V8 Juice
15 lb Fully ripe tomatoes;chopped 2 c Celery;chopped 3 lg Onions; chopped 3 Garlic cloves; -minced/mashed 1/4 c Sugar; or to taste 2 tb -Salt 3/4 ts Pepper 2 ts Prepared horseradish 1/3 c Lemon juice -Worcestershire to taste Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts. Source Sunset 1974 From: Sharon Stevens
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Cafe Brulot
1 T Brown sugar 1 Cinnamon stick 5 Whole cloves 1 Lemon rind,thinly slivered 1 Orange rind,thinly slivered 2 Thin slices lemon 1 Thin slice orange 1/2 c Orange-flavored liquer 1/4 c Brandy 3 c Louisiana coffee w/chicory Lemon rind curls Orange rind curls 1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or medium skillet; heat until sugar begins to dissolve. 2. Add citrus slices, liquer and brandy; heat. 3. Half fill a metal ladle with some of the hot liquid and carefully ignite. 4. Add to mixture in pan to ignite, ladling to distribute flavors. 5. When flame dies, add coffee; heat. 6. Serve in demitasse cups; garnish with curls of lemon and orange rind if desired.
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Blender Breakfast
1 Ripe banana, peach, or Nectarine, peeled, cut up. 1/2 c Milk OR 1/2 c Low-fat yogurt 1 ts Honey, sugar or maple syrup 1 tb Natural bran 1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.
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Kohl's Punch
1 cn Pineapple juice (46-oz) 2 c Orange juice 6 c Water 5 Bananas; mashed 1 pk Strawberries; frozen 2 Juice of 2 Lemons Mint leaves 4 c Sugar 7-Up to stretch it Mix sugar and water. Chill. Add fruit juices and bananas right away. Freeze and then break into pieces. Add strawberries and 7-Up. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl
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Pineapple Limeade
1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. From: MICHAEL ORCHEKOWSKI
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Sunny Cooler
1 c Plain yogurt 1/4 c Frozen orange juice concentr 1 tb Sugar Put yogurt, orange juice concentrate, and sugar in a blender. Cover and blend on high speed about two minutes until smooth and frothy. Pour into a tall aglass. Serve immediately. Makes about 1 serving. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc.
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Lassi (Yogurt Drink)
5 c Yogurt 5 ea Cardamom pods 6 tb Sugar 1 tb Rose water 1/8 ts Nutmeg Remove seeds from cardamom pods and crush seeds. Blend 3 cups yogurt, cardamom and sugar in a electric blender. Beat remaining yogurt well in a bowl. Add to contents of blender and mix well. Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg.
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Angoor Ka Sherbet
225 g Grapes, green, seedless 3 tb Castor sugar; finely ground -granulated sugar 1/2 ts -Pepper, ground 1 ts Cumin seeds; roasted & -ground 1/2 ts -Salt 2 ts Lemon juice 3 c -Water, chilled, 750 ml Mint, fresh; few sprigs Wash grapes and crush them throughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay posted, not tested by Anne MacLellan
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Herbal Ice Tea
1 ga Filtered water; 3 Flavored herbal tea bags; -peprermint, strawberry, -lemon, etc. Sugar to taste; Place tea bags in water. Let steep overnight. Add ice. Sweeten to taste. Source: The San Diego Union Food Section, May 26, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master
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Hot Spiced Drink
1 qt Milk 1/4 c Molasses 4 (3-inch) cinnamon sticks Whipped cream (sweetened) Nutmeg 1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks. 2. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks. 3. Serve in mugs, garnished with whipped cream and a sprinkling of nutmeg.
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Plantation Coffee Punch
1/4 c Sugar 1/3 c Instant coffee 1 ds Salt 1 ts Vanilla 5 c Milk 1 pt Vanilla or coffee ice cream Whipped cream Nutmeg Combine sugar, coffee, salt, vanilla, and milk; stir until sugar dissolves. Chill until serving time. Then ladle ice cream, by large spoonfuls, into punch bowl; pour coffee mixture over. Top with puffs of whipped cream and sprinkle with a little nutmeg. Serve in punch cups. Makes 12 servings.
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Hot Pineapple Punch
1 cn 46-oz unsweetened pineapple 1/2 c Sugar 1/4 c Lime juice 1/4 t Ground nutmeg 3 1/4 c Dry white wine 1 x Cinnamon Sticks 1 x Fresh pineapple In large saucepan, combine pineapple juice, sugar, lime juice, and nutmeg; bring to boiling, stirring till sugar dissolves. Reduce heat; stir in wine. Heat through but DO NOT BOIL. Pour into heat-proof glasses or mugs. Garnish each serving with cinnamon stick stirer and pineapple wedge. Makes about 9 cups.
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Rhubarb Punch
2 lb Rhubarb; chopped 3/4 c Sugar, granulated 1 Orange; juice from 1 Lemon; juice from 3/4 c Soda water First prize Soups & Appetizers Shirley Dobson, Moncton, N.B. ""My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink because it is so refreshing."" In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. just before serving, add soda water. SERVES: 6 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday
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Lady Godiva
2 oz Creme de cocoa 3 oz Kahlua 6 Scoops vanilla ice cream 1 c Strawberries 1 c Half and half or cream Powdered sugar (optional) Preparation : Mix in blender until smooth. Serve in brandy glasses. Top with whipped cream and a whole strawberry.
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The Original Irish Coffee
1 c Coffee, fresh brewed 3 x Sugar cubes 3 tb Irish whiskey (1 jigger) Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.
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Long Island Iced Tea
1/2 Shot Tequila 1/2 Shot Vodka 1/2 Shot Gin 1/2 Shot Rum 3 Shots Coca Cola 1/2 To 1 shot Sour Mix (or Tom -Collins Mix or Whiskey Sour -Mix) SOURCE: Natl Cooking Echo 18 Jun 90 Contributed to the echo by: Sallie Austin Put all in a glass and stir and watch out. Not my idea of a way to consume alcohol (I would prefer too much wine or champagne <GRIN>), but I believe this was the recipe. Does taste close to iced tea though... --Michelle M. Bass My boyfriend is a ""working manager"" of a bar here... i.e., he bartends. He said to add these to the preceding ingredients: 1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or Cointreau I only tried one of these... I agree with Michelle... at least with wine or champagne it requires a few hours of sipping before you pass out, instead of a few minutes <BIG GRIN>. BTW- I just asked Jim if he was sure that both 151 and regular r
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Christmas Punch
Ingredients2smbx cherry jello 2smcn frozen orange juice 1smcn pink lemonade 32ozunsweetened pineapple juice Directions: Mix all ingredients listed according to directions on package and then mix all together and refigerate for 24 hours.
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Pineapple-Apricot Empanaditas
----------------------------------FILLING---------------------------------- 1 lg Ripe pineapple 1/2 c Good-quality apricot -preserves 3 tb Sugar 3 tb Triple Sec 1/4 c Fine dry bread crumbs, (commerically prepared) -----------------------------------PASTRY----------------------------------- 2 c Unbleached a-p flour 1/2 ts Salt 8 oz Unsalted butter, slightly -softened 6 oz Cream cheese, slightly soft -----------------------------------GLAZE----------------------------------- 1 Egg, beated with 1T water 3 tb Sugar With a serrated knife, remove the top from the pineapple. Quarter the pineapple vertically and trim away the tough core from each quarter. Cut the pineapple flesh away from the rind. Chop the pineapple; there should be about 2 3/4 cups. In a medium saucepan, combine the pineapple, apricot jam, sugar, and Triple Sec. Set over medium heat and bring to a simmer.
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Mocha Coffee
1 c Instant coffee crystals 1 c Hot chocolate or cocoa mix 1 c Non-dairy creamer 1/2 c Sugar Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1-1/2 to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3-1/2 cups coffee mix or about 25 or more servings. Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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Tutti-Frutti Punch
16 oz Pkg frozen strawberries,thaw 6 oz Froz pineapple juice,thaw 3 oz Froz apple juice, thaw 3 oz Froz orange juice, thaw 1 1/2 c Water 33 oz Bottle seltzer, chilled Combine first 4 ingredients in container of blender; procees until smooth. Combine strawberry mixture and water in a large pitcher; cover and chill at least 3 hours. To serve, add seltzer to juice mixture and stir gently. Serve punch immediately.
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Juice Alpokat (Indonesian Avocado Drink)
5 T Sugar 5 T ;Water 2 Avocado, med 1/2 c Milk, cold 1 c Chocolate milk Ice; crushed Make simple syrup by combine sugar and water in small saucepan over medium- high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend to mix, then add cold milk and blend. Divide between 2 tall glasses. Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice. per Shelley Rodgers
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Cranberry Concentrate
2 c Cranberries 2 1/2 c Water 2 Slices lemon 12 ts Artif. sweetener (aspartame) Combine cranberries, water and lemon slices in a stainless steel or enamel saucepan. Bring to a boil; reduce heat and simmer uncovered 30 min. Add sweetener, stir until dissolved. Strain, stirring and mashing berries until a fairly dry pulp remains in strainer. Store concentrate in refrigerator. OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then wrap and store them in the freezer. OR freeze in a plastic ice cube tray that holds 2 cups and makes 16 cubes. CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice cubes) with 3/4 cup water, sugar-free ginger ale or soda water. 1 cup serving - 1 ++ extra, 12 calories 3 g carbohydrate Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Nov 93.
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Soy Nog
1 c Peeled & cubed butternut -- squash 2 c Vanilla soy milk 3 tb Brown rice syrup 2 1/2 tb Fruit flavoured lecithin -- granules 1/4 ts Nutmeg 1/4 ts Vanilla extract 4 tb Unsalted mirin, optional Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
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Elly May's Wedding Punch
3 3 oz pkg cherry gelatin 9 c Boiling water 4 c Sugar 4 c Water 2 46 oz can pineapple juice 6 oz Frozen OJ 4 tb Lemon juice 2 l Bottle ginger ale Dissolve the gelatin in the boiling water in a large saucepan. In a separate saucepan boil together the sugar and 4 cups water. Add the pineapple juice, orange juice and lemon juice. Cool. Combine the gelatin and juice mixtures. Pour into plastic containers and freeze. Set out about 3 hours before serving. Add the ginger ale just before serving. The punch will be slushy.
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Peachy Dream Yogurt Shake
3 Peaches, fresh; peeled & -pitted 1 lg Banana 2 c Milk 1 c Yogurt 1/4 ts Almond extract Blend. SERVES: 4-5 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
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Punch #2
2 cn Pineapple juice; unsweetened 1 cn Lemonade; frozen 3 cn Water (lemonade cans) 1 cn Orange juice; frozen 2 cn Water (orange juice can) 1/2 cn Limeade; frozen 2 cn Water (limeade can) 1 c Sugar 4 qt Dry ginger ale 2 qt Soda water 1 pt Strawberries; frozen Use large cans of pineapple juice. Mix the base of juices and sugar. Chill. Add giner ale and soda just before serving. NOTE: Mint leaves may be substituted for the strawberries. This is a good base for spiking with vodka or gin. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl
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Crockpot Tropical Tea Warmer
Ingredients6cupwater, boiling 1 1/2cuporange juice 6eachtea bags 1 1/2cuppineapple juice 1/3cupsugar 1eachorange, sliced (unpeeled) 2tablespoonhoney
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Mint Julep
4 Mint sprigs 1 ts Powdered Sugar 2 ts -Water 2 1/2 oz Bourbon Whiskey Servings: 1 ~Robbie Shelton Into a sliver mug or a 12 oz. Tom Collins glass put: the mint, powdered sugar, and water. Fill the glass with shaved ice, add the whiskey and stir gently until glass is frosted. Decorate with slice of orange, lemon, pineapple and a cherry. Insert 5 or 6 sprigs of mint on top. Serve with straws. This recipe is from OLD MR. BOSTON DELUXE BARTENDER'S GUIDE"".
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All Canadian Coffee
1/4 c Maple syrup; pure 1/2 c Rye whiskey 3 c Coffee; hot, black, -double strength ----------------------------------TOPPING---------------------------------- 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired. MAKES: 4 Servings
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Strawberry Punch 2
3 cn Orange juice concentrate; - 6 oz. each, thawed 3 cn Pink lemonade concentrate; - 6 oz. each, thawed 1 qt Ginger ale; chilled 2 pk Strawberries; frozen w/syrup - 10 oz. each Add cold water to fruit juice concentrate as directed on cans; stir in ginger ale and frozen strawberries. Add ice cubes.
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Cedar Island Mint Hummer
1 oz Green creme de menthe 1 oz White creme de cacao 2 Scoops vanilla ice cream Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Almond Syrup
4 1/2 c -Water 20 oz Almonds, ground 6 c Sugar; up to 7 cups 3 tb Bitter almond extract 2 Oranges; juice of --------------------------ALMOND COOLER, 1 SERVING-------------------------- 2 tb Almond syrup 2 tb Yogurt 6 oz -Cold water; 3/4 c To serve, put a few tablespoons in a glass and add cold or sparkling water and ice. Bring water to a boil; add almonds and return to a boil. Remove from heat and allow to cool thoroughly. Squeeze the ground almonds in several layers of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar, bitter almond extract, and orange juice. Stir well and bring to a boil; cook to a thick syrup consistency. Let cool completely. If syrup if not thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and refrigerate. Can be used immediately Serve with ice water or with club soda. FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yo
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Ginger Ale Punch
2 lg Cans unsweetened pineapple -juice 1 cn Frozen lemonade and 3 cans -water 1/2 cn Frozen limeade and 2 cans -water 1 cn Frozen orange juice and 2 -cans water 1 c Sugar 4 qt Dry ginger ale 2 qt Soda water 1 pt Frozen strawberries -(or use mint leaves) Mix base of juices and sugar. Chill. Just before serving add ginger ale and soda. NOTE: Can be spiked with vodka or gin From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
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Irish Cream and Chocolate Cheesecake
1 2/3 c Crushed chocolate wafers -(200 gr package) 1/3 cup -butter, melted ----------------------------------FILLING---------------------------------- 2 Envelopes unflavored gelatin 1/4 ts Salt 1 tb Instant coffee granules 2 c Milk 4 Eggs, separated 1/3 c Irish Cream liquer 1 lb Cream cheese 1/2 c Granulated sugar 4 oz Semisweet chocolate This can be made a day ahead, and it freezes well too. CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate. FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using electric mixer or food processor,
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Tumbleweed
3/4 oz Kahlua 3/4 oz Dark creme de cacao 3 oz Light cream or milk 2 Scoops vanilla ice cream Preparation : Combine the ingredients and blend until creamy. Pour into stemmed glasses to 1 inch from the top. Top with whipped cream and sprinkle with chocolate shavings.
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Chicken: Citrus Sage Chicken Breasts
2 lb Boneless chicken breasts 1 cn Lemonade (6 oz.) 1/3 c Honey 1/2 ts Lemon juice 1 ts Sage, crushed 1/2 ts Dried thyme, crushed 1/2 ts Dry mustard Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings.
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Irish Coffee From Lois Flack
------------------------------FROM LOIS FLACK------------------------------ 8 ts Sugar 6 c Strong Hot Coffee 8 Jiggers of Irish Whiskey 8 tb Whipped Cream 1. This recipe may be served in either Irish coffee goblets or mugs. Heat each goblet or mug by putting a metal spoon in the empty goblet and pouring hot water onto the spoon and then into the goblet. Pour out water. 2. Put a teaspoon of sugar into each goblet. Add enough coffee to dissolve the sugar; stir. Add a jigger of Irish whiskey to each goblet, then fill goblet within an inch of the brim with more coffee. 3. Slide each spoonful of whipped cream over the back of a teaspoon held over each goblet of coffee. DO NOT STIR. Serve at once. Source: ""Family Circle Illustrated Library of Cooking"". Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
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Orange Judas (Julius)
1 c Fresh orange juice 1/2 c Nonfat dry milk powder 2 tb Sugar (or to taste) Few drops vanilla 1/2 c Crushed or shaved ice 1 Raw egg (optional) Put all ingredients in blender and blend a few minutes until frothy. Makes 12 ounces.
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Chocolate Almond Coffee
1/3 c Ground coffee 1/4 ts Freshly ground nutmeg 1/2 ts Chocolate extract 1/2 ts Almond extract 1/4 c Toasted almonds, chopped Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew (I use in my percolater).
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Southern Sunshine
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 2 c Orange juice [chilled] 1/2 c REALEMON lemon juice 1/4 c Sugar 32 oz Lemon-lime soda [chilled] 3/4 c Southern Comfort Ice 1) In a pitcher combine the juices and the sugar and stir until the sugar dissolves... cover and chill... 2) Just before serving, add the soda and the Southern Comfort... Pour over ice and garnish as desired... From the GREAT AMERICAN FAVORITE BRAND NAME COOKBOOK and Fred Goslin on Cyberealm Bbs... in Watertown NY at (315) 785-8098
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Cranberry-Cherry Cooler
1 Envelope Unsweetened Cherry- -Flavored Soft Drink Powder 1/4 c Sugar 1/2 c Orange Juice 16 oz Cranberry Juice Cocktail; -Chilled, 1 Bottle, 2 Cups Ice Combine all of the ingredients except the ice in a blender container and blend until the drink powder and sugar are dissolved. Serve the mixture over the ice. Posted by: Rich Harper From: Better Homes And Gardens Blender Cookbook Copyright 1971
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