-==Raspberry Rascal==-
-------------
---------- Categories: Beverages, Fruits
Yield: 4 servings
1 c Raspberries; fresh or frozen 2 c -Cold water
1 c Pineapple, fresh Honey; to taste
Whirl raspberries and pineapple in blender. Add water and honey to taste.
Whirl again. Strain. Garnish with tiny piece of pineapple.
MAKES: 3-4 SERVINGS recipe may be halved for 2 servings
SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
-==Raspberry Currant Syrup==-
-------------
---------- Categories: Beverages, Syrups, Fruits
Yield: 1 bottle
1 lb Raspberries; 500 g 4 lb Sugar, white; 2 kg
1 lb Currants; 500 g 4 c -Cold water
To serve, add a few tablespoons to cold or sparkling water
Put sugar and water in a large pot, bring to a boil and skim it. Add the
raspberries and currants and boil gently about twenty minutes. Strain
through a sieve, cool and bottle. Keep in a cool place.
MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
-==Red Clover Tea==-
-------------
---------- Categories: Beverages, Spices/etc.
Yield: 2 cups
1 Handful fresh red clover Fresh mint leaves (opt'l.)
Blossoms, w/a few leaves -and/or-
Lemon Several dandelion leaves
Honey ;(opt'l.)
Put the blossoms and leaves into a 2-cup earthenware teapot. Fill teapot
with boiling water, cover, and infuse for 5 to 10 minutes over very low
heat. Set the pot on a trivet over the burner, if necessary, to protect
it
from breaking. Strain into a hot cup, add a twist of lemon and sweeten
with honey.
Some fresh mint leaves and/or several dandelion leaves can be used with
the
clover blossoms.
Note: Red clover blossoms may be dried to use for tea. Spread the
blossoms out into a single layer on a tray and dry them in the sun. Use
less of the dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make
the
tea.
Yield: 2 cups.
From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher,
Inc., 1984. Pg. 253. ISBN 0-87477-338-5. Posted by Cathy Harned. From:
Cathy Harned
-==Rhubarb Punch==-
-------------
---------- Categories: Beverages
Yield: 6 servings
2 lb Rhubarb; chopped 1 Lemon; juice from
3/4 c Sugar, granulated 3/4 c Soda water
1 Orange; juice from
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
-==Rosemary's Root Beer Tonic==-
-------------
---------- Categories: Beverages, Vegetarian
Yield: 4 servings
3 oz Sassafras Bark, dried 1/2 oz Ground Ginger
2 oz Sarsaparilla, dried 1/2 oz Ground Cinnamon
1 oz Dandelion Root, dried 1/4 oz Orange Peel, dried
1 oz Burdock Root, dried
This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent
of
old-fashioned root beer, due to the sassafras. It has a cleansing,
revivifying effect from the dandelion, burdock and sarsaparilla.
Mix together all ingredients and store in a tightly closed container.
In a
large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring
to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with
honey or stevia (also called "sweet herb") if desired.
Makes about 4 cups
Variation: For iced tea, chill the simmered mixture, then dilute it with
1
quart of sparkling water. Serve over ice with a twist of orange peel.
Source: Vegetarian Times, April 1993
Shared by: Norman R. Brown From: Bob Emert
-==Sour Cherry Syrup==-
-------------
---------- Categories: Beverages, India, Fruits, Syrups
Yield: 1 bottle
2 lb Sugar 1 lb Sour cherries
2 c -Water; up to 3 cups 1/4 ts Vanilla
Sharbat-e Albaloo
To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling
water and ice.
Use only a porcelain or enamel pan. Boil the sugar and water together
for
15 to 20 minutes. Add the sour cherries and boil again gently another
20 to
30 minutes or until the syrup thickens. Strain the liquid into a bowl
through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract. Bottle. To serve, add water &ice.
Dried sour cherries may be used instead of fresh ones. They should be
soaked in cold water 6 hours or longer.
Will kept at room temperature as long as the bottle is sealed. Refrigerate
after opening.
Can be used as a topping for ice cream, mousses, bavarians or frozen
desserts.
MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani
-==Sparkling Red Slush Punch==-
-------------
---------- Categories: Beverages
Yield: 2 gallons
1 c -Boiling water 1 cn Pineapple juice; large can
2 c Sugar 2 qt Cranberry juice
Stir sugar into boiling water. Let cool. Add other liquids and freeze.
Remove from freezer 1/2 hour before serving. Scoop out slush into punch
bowl. When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon
maximum). Slush mixture with back of spoon before serving.
This can also be done on a per-serving basis. Put frozen mixture in a
glass, and add soda. Stir
Contributed by Lawrence and Cindy Kellie
Lawrence's mother introduced us to this delicacy. From: Lawrence Kellie
--===Recipe Archive: Sparkling Fall Harvest Punch===--
-==Sparkling Fall Harvest Punch==-
-------------
---------- Categories: Beverages, Diabetic, Low-cal
Yield: 10 servings
2 c Cranberry juice 2 c Club soda
2 c Apple juice Orange slices for garnish
1 1/2 c Orange juice Cranberries for garnish
Combine juices in a large bowl or pitcher.
Just before serving, add club soda and stir. Garnish with sliced oranges
and fresh whole cranberries. 7 1/2 cups
3/4 cup serving 71 calories, 1 fruit exchange protein carbohydrate 17
g, fiber
.1 g, cholesterol 0, sodium 13 mg, potassium 146
mg
Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990 Shared
but not tested by Elizabeth Rodier Oct 93 From: Elizabeth Rodier
-==Strawberry Balm Syrup==-
-------------
---------- Categories: Beverages, Syrups, Fruits, Spices/etc.
Yield: 1 bottle
2 pt Strawberries 10 Lemon balm sprigs, fresh
3 c Sugar; approximately
-----VARIATION
-----
-LEMON THYME
SYRUP -
2 pt Raspberries; 4 half pints 10 Thyme sprigs, fresh
3 c Sugar; approximately
"Delicious with ice cream, waffles, or in a drink. Try making it with
lemon
verbena or lemon thyme, too."
To make a drink: put several tbsps in bottom of glass, add cold or
sparkling water and ice.
Wash and hull the strawberries, place in a bowl, and crush with the back
of
a wooden spoon or a potato masher. Line a medium bowl with cheesecloth,
pour the crushed strawberries and their juice into the cloth, then gather
up the corners and squeeze until all the juice has been extracted. Weigh
the juice, then combine it with an equal amount of sugar and the lemon
balm
in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes.
Remove from the heat, skim any foam from the top, and let cool. Discard
the
lemon balm before bottling. Store in the refrigerator.
MAKES: 1 TO 2 HALF PINTS SOURCE: _The Herbal Pantry_ by Emelie Tolley
and
Chris Mead
-==Strawberry Apple Frost==-
-------------
---------- Categories: Beverages, Fruits, Low-cal
Yield: 2 servings
1 c Yogurt, plain -to 2 tsp
1 c Strawberries; very ripe 1 ts Sugar
-reserve 2 whole strawberry 1 ts Vanilla extract
1/3 c Apple juice; no sugar added 4 -Ice cubes
Artificial sweetener; equal
Combine all ingredients except reserved berries in blender container;
process until frothy. Divide into 2 stemmed glasses; garnish each serving
with a strawberry.
Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g. carbohydrate,
53
g. sodium
SERVES: 2 SOURCE: _Weight Watchers 365-Day Menu Cookbook_
-==Sunset==-
-------------
---------- Categories: Beverages, Fruits
Yield: 1 servings
2 ts Grenadine -Ice cubes
1/3 c Orange juice; * Lemon slice; for garnish
1/3 c Pineapple juice; *
* approximate amounts, depends on the size of the glass
Choose a large, well shaped, stemmed glass. Put a layer of grenadine in
the
bottom of the glass. Fill glass with ice cubes (important). Pour equal
amounts of orange and pineapple juice over the ice cubes. Top with a lemon
slice. Add a dash of grenadine on top. Voila! A beautiful sunset!
SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler
-==Swiss Mocha Mix==-
-------------
---------- Categories: Beverages, Diabetic, Low-cal, Mix
Yield: 4 servings
1/2 c Instant skim milk powder 2 tb Instant coffee
2 tb Cocoa
Combine ingredients in blender. Blend at high speed until well mixed.
Or
place ingredients in a jar, seal and shake. Makes 1/2 cup
Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk
choice (skim)
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Oct 93
-==Thai Tea==-
-------------
---------- Categories: Beverages, Thai
Yield: 6 servings
8 c Water Ice cubes
6 tb Thai tea Half and half; -=OR=-
Sugar - sweetened condensed milk
Bring water to boil. Add tea and steep 5 minutes. Strain and season to
taste with sugar. Cool, then chill in refrigerator. When ready to serve,
place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving
room
to add half and half to taste.
Created by: Krung Tep Thai, Tarzana, Calif. Karen Mintzias
-==The Bridal Sweet Punch==-
-------------
---------- Categories: Beverages
Yield: 48 servings
6 c -Water 3 c Pineapple juice; unsweetened
10 Tea bags 1 c Lemon juice, fresh; strained
3 c Sugar 2 qt Ginger ale
3 c Orange juice
------GARNISH -
----- Mint leaves
This punch can be made in advance in large quantities.
Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove
the tea bags, add the sugar, mix and chill for at least 3 hours. Place
the
chilled tea in a punch bowl, add the juices, and stir. Just before serving,
add the ginger ale and stir. Add some ice cubes and garnish with mint
leaves.
SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt
-==The Governor's Grog==-
-------------
---------- Categories: Beverages
Yield: 4 servings
1/2 c Lemon, freshly squeezed 1 c Very Strong Tea (use three
- juice and pulp - tea bags)
1/4 c Sugar Cinnamon Sticks and Orange
1 c Cranberry Juice - Slices, for garnish
1 c Orange Juice
In a medium saucepan heat juices, sugar and tea together, but do not boil.
Pour into glass coffee mugs and garnish each with a cinnamon stick and
orange slice. To serve cold, chill well and present in a stemmed goblet
or
iced tea glass, garnished the same.
Makes about 4 cups
Source: Yankee Magazine's Great New England Food Festival Recipes Shared
by: Norman R. Brown
-==Three Fruit Punch==-
-------------
---------- Categories: Beverages
Yield: 12 servings
1/3 c Superfine sugar 1 1/2 ts Finely grated orange rind
1 1/2 c Grapefruit juice 28 oz Club soda
1 1/2 c Orange juice 1 Orange, sliced (garnish)
2 qt Apricot or peach nectar
Place sugar and grapefruit juice in a large, heavy, NON-aluminum kettle
and
stir until sugar dissolves. Mix in all but last 2 ingredients. To serve,
place a large block of ice in a large punch bowl, then fill. Float orange
slices on top and replenish as needed.
From: Terri St.Louis
-==Tomato Cocktail==-
-------------
---------- Categories: Beverages
Yield: 4 servings
1 pt Tomato juice 1 tb Minced yellow onion
2 tb Lemon juice 1 Bay leaf; crumbled
1 tb Sugar 1 pn Pepper
Mix all ingredients, cover and chill for 2 hours. Strain and serve.
Option: Spicy Cocktail - add 1 t prepared horseradish, 1 crushed clove
garlic and 1/2 t Worcestershire sauce.
From: Terri St.Louis
-==Vegetable Juice Cocktail==-
-------------
---------- Categories: Beverages
Yield: 4 servings
3 Carrots; peeled &chopped 1 Canned beet; diced
3 Radishes 1/2 c Beet liquid
3 Scallions 1 1/2 c -Ice water
1/4 c Celery leaves 1 ts Salt
1/4 c Watercress 1/8 ts Pepper
Puree all ingredients in a blender. Cover and refrigerate for one hour,
strain, mix in salt &pepper and serve.
From: Terri St.Louis
-==Violet Syrup==-
-------------
---------- Categories: Beverages, Syrups
Yield: 1 bottle
4 c Violets; freshly picked 6 c Sugar
-unsprayed 1 Lemon; juice of
2 c -Boiling water 2 c -Water
To serve syrups: place several tbsp in tall glasses and fill with sparkling
water and ice cubes
Select only the freshest and most unblemished violets in your garden.
Place
violet petal in a deep bowl and pour the boiling water over them. Weigh
down with a heavy dish to keep them submerged. Place the bowl in a
draft-free place at room temperature for 24 hours. Line a colander with
layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid
into colander, squeezing out juice from the violets; discard the violets.
Place sugar, lemon juice and water in a saucepan and boil into a very
thick
syrup, near the candy stage. Add violet water and bring to a rolling boil.
Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to
cool, then seal and refrigerate. Serve with ice water or club soda.
VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick
per bottle of syrup.
MAKES: 2 QUARTS SOURCE: _From My Grandmother's Kitchen: A Sephardic
Cookbook_ by Viviane Bichech Miner
-==Wassail==-
Categories: Beverages
Yield: 4 8-oz cups
---WASSAIL ------
1 qt Apple cider 1/2 c Honey
4 Cinnamon sticks 1/4 c Lemon juice
1 Whole nutmeg 1 ts Lemon peel; grated
------------FLOATING CLOVED
ORANGES ------------
3 Oranges 3 ts Cloves, whole
Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider,
seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2
hour, and the longer, the better.
Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice
at
equal intervals; cut out wedges between cloves. The result looks kind
of
like a star.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo
moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com From:
Sylvia Steiger
-==Watermelon Ice Drink==-
-------------
---------- Categories: Beverages, Diabetic, Vegetarian
Yield: 2 servings
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
-==Wednesday's Frosties (wendy's Frosties)==-
-------------
---------- Categories: Beverages
Yield: 6 servings
1 c Milk 3 c Softened ice cream
1/2 c Nestle's Quik -in fridge 1 hour
Put in blender: Then blenderize.
From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A)
-
Prodigy Reposted by: Debbie Carlson - Cooking Echo
-==Weight Watchers Milkshake==-
-------------
---------- Categories: Beverages, Low-cal, Fruits
Yield: 1 servings
1 c Skim milk 2 tb Ice cream, low fat
1 3/4 oz Frozen raspberries * 2 ts Sweetener
* unsweetened. Any other fruit or berry could be used if frozen and not
in
so large pieces.
Put all ingredients in a mixer, you may put away some raspberries for
garnishing. Mix until smooth, pour in a large glass and enjoy!
This is a Weight Watchers recipe
1 M + 1/2 F + 25 BK Annica Lindgren, F-Intercook
-==White Sangria Punch (nonalcoholic)==-
-------------
---------- Categories: Beverages
Yield: 12 servings
4 c White grape juice 1 Club soda;bottle, 750 ml
1 c Pink grapefruit juice -chilled
1 tb Lime juice Pink grapefruit slices
In large pitcher, combine grape, grapefruit and lime juices; refrigerate.
Just before serving, add soda water and grapefruit slices.
MAKES 12 SERVINGS, each 3/4 cup Per serving: 60 calories, negligible
protein, no fat, 15 g carbohydrate
SOURCE: Canadian Living magazine
-==Zemi's Ginger Smoothies==-
-------------
---------- Categories: Beverages, Vegetarian, Fruits
Yield: 1 servings
-----------ORANGE PINEAPPLE
SMOOTHIE -----------
1/2 c Orange juice -grated, up to 1/2 tsp
1/4 c Pineapple juice 1/2 c -Crushed ice;or 2 small ice
1/2 Banana -cubes
1/4 ts Ginger root;fresh,peeled,
-------------APPLE-COCONUT
SMOOTHIE -------------
1/4 c Apple juice 1/4 ts Ginger root;fresh,peeled
1 pn Coconut; grated OR_ -grated
-1 Tbsp coconut milk * 1/2 c -Crushed ice;or 2 small ice
1/2 Banana -Cubes
------------ORANGE-PINEAPPLE
COCONUT ------------
------SMOOTHIE
------ 1/4 c Orange juice 1/4 ts Ginger root;fresh,peeled
1/4 c Pineapple juice -grated
1 tb Coconut milk;* 1/2 c -Crushed ice or 2 small ice
1/2 Banana -cubes
* Can be made from fresh or dried coconut or purchased bottled. Do not
use
the canned coconut mix for mixed drinks as it is very sweet and different
If using fresh coconut, cut coconut meat into 1" pieces &place equal
amounts of coconut &hot water in food processor or blender. Puree at high
speed for a couple of minutes, let steep for 30 minutes. Then pour into
a
strainer set over a bowl. Press on the pulp and squeeze by the handful
to
extract as milk as possible. Pour the milk through a fine-mesh strainer.
For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot
tap water. Allow to stand for 5 minutes. Puree one minute and proceed
as
above. Will keep up to three days refrigerated and indefinetely, if frozen.
"There's a beautiful vegetarian restaurant called Zemi's on the beach
in
Phillipsburg, St. Maarten.."
Blend all ingredients in a blender or food processor until smooth.
SERVES:1 SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood
Collective
-==Holiday Eggnog==-
-------------
---------- Categories: Beverages
Yield: 24 servings
6 Eggs, separated 2 c Whipping cream
1/2 c Sugar 2 ts Vanilla
4 c Milk Ground nutmeg
1/4 ts Salt
Beat egg yolks until light, add 1/4 cup sugar and beat thoroughly. Scald
milk and stir slowly into yolks. Cook slowly over low heat until mixture
coats metal spoon, stirring constantly. Chill. Several hours before
serving, add salt to egg whites and beat until stiff, gradually adding
remaining 1/4 cup sugar. Fold into custard mixture. Whip cream and fold
into eggnog. Add vanilla. Chill several hours. To serve, ladle into punch
cups and sprinkle lightly with nutmeg.
-==Peppermint Schnaps==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 Fifth vodka; 90 proof 1 tb Sugar
1 tb Peppermint oil
Place all ingredients in a bottle and shake well. NOTE: Schnaps, in German,
means alcohol. Peppermint Schnaps was invented by Francois Nicolas Appert,
a Paris candy maker who invented it in about 1810 to put on ice cream.
Napolean's wife, Austrian Marie Louise Duchess of Parma, took the recipe
back to Austria where it not only became very popular used on ice cream,
but as a drink. Francois Appert also invented the art of canning food.
From: How to make the finest wines at home: George Leonard Herter Recipe
makes 1 fifth
-==Grand Marnier==-
-------------
---------- Categories: Beverages
Yield: 1 servings
--TO MAKE 1
QUART --
3 tb Essence of orange 1/2 c Honey
1/2 c White sugar Cognac; for the balance
1/2 c Water
In a saucepan, boil the sugar and the water until it makes a heavy syrup.
Allow this to cool and add the honey. Add the essence of orange, and stir
until well combined. Slowly stir in the cognac, mixing well. FROM: HOW
TO
MAKE THE FINEST WINES AT HOME - George L. Herter "These cordial recipes
are
listed here merely as a matter of record, and are the ones brought in
by
the early French immigrants to Minnesota and made here by them for years"
-==Cocoa Mocha==-
-------------
---------- Categories: Beverages
Yield: 2 servings
1 1/2 Teasp unsweetened cocoa 1 pn Skim milk
1 Tablespoon sugar 1/4 Teaspoon vanilla extract
1 Tabsp instant coffee
In a small saucepan, combine cocoa powder, sugar, and instant coffee
granules. Stir in milk. Stir over medium heat until tiny bubbles form
around edge of pan and cocoa dissolves. Remove from heat; stir in vanilla.
Pour equally into 2 cups or mugs. Makes 2 servings 1 Serving = 1 milk,
1/2
fruit, 1/2 fat 130 calories
-==Spiced Percolator Punch==-
-------------
---------- Categories: Beverages
Yield: 22 servings
9 c Unsweetened pineapple 1 c Brown sugar.
Juice Coffee basket
9 c Cranberry juice 4 1/2 Teaspoons whole cloves
Cocktail 4 Cinnamon sticks, broken
4 1/2 c Water 1/4 Teaspoon salt
In a party-size coffee pot (24-30 cups) combine the 9 cups of unsweetened
pineapple juice, 9 cups cranberry juice cocktail, 4-1/2 cups water, and
1
cup of brown sugar. In the basket assemble place the cloves, cinnamon
sticks, and salt. Assemble, plug in, and perk. Serve piping hot. Makes
approxomately 22 servings. SOURCE: SIDETRACKED HOME EXECUTIVES
-==Curacao==-
-------------
---------- Categories: Beverages
Yield: 1 servings
20 oz Vodka; 80 or 90 proof 1 c Sugar; white, granulated
2 ts Orange essence Water as needed
1 ts Orange vegetable coloring Water to make 1 quart
Note: Please use the best available grade of water. Dissolve the sugar
in
just enough good water or distilled water to dissolve it. Boil to form
a
heavy syrup. Allow mixture to cool. Add the vodka slowly, stirring well
to
mix. Add remaining ingredients and mix well. Store until needed. (If you
don't immediately get the hang of making the databases, that may be soon!
Barb
-==Crockpot Tropical Tea Warmer==-
-------------
---------- Categories: Beverages
Yield: 10 servings
6 c Boiling water 1/3 c Sugar
1 1/2 c Orange juice 1 Orange sliced (unpeeled)
6 ts Bags 2 tb Honey
1 1/2 c Pineapple juice
Warm your crock-pot first with some hot tap water. Then pour boiling water
over the tea bags in the >> crock-pot. Cover and let stand 5 minutes.
Remove the tea bags. Stir in the sugar, honey, orange juice, pineapple
juice, and orange slices. Cover and heat on low for 2-3 hours; serve from
pot.
-==Crockpot Apple Brandy Brew==-
-------------
---------- Categories: Beverages
Yield: 8 servings
13/16 qt Bottle apple-flavored wine 2 c Apple cider
1 c Peach brandy 1 Cinnamon stick
Combine ingredients in crock-pot. Cover &heat on low for 3-4 hrs. Serve
hot.
-==Peach Liqueur==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 1/2 lb Peaches; peeled &sliced* 3 Whole cloves
1 1/2 c Sugar 2 Cinnamon sticks
4 Lemon peel; strips 2 c Bourbon
*Use fresh peaches for this recipe In medium glass bowl, thoroughly combine
all ingredients. Heat 10 minutes on POWER LEVEL 7 (Medium-High) until
sugar
is dissolved, stirring once. Continue cooking on POWER LEVEL 1 (Warm)
an
additional 30 minutes, stirring twice. Cover and let stand 3 to 4 days.
Strain before using. Yield: 2 cups. Source: JC Penny's Microwave Cookbook
-==Plum Brandy==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 1/2 lb Plums; fresh; halved* 2 c Gin
2 c Sugar
*Remove pits In medium glass bowl thoroughly combine all ingredients.
Heat
10 minutes on POWER LEVEL 7 (Medium-High) until sugar is dissolved,
stirring once. Continue cooking on POWER LEVEL 1 (Warm) an additional
30
minutes, stirring twice. Cover and let stand 3 to 4 days. Strain before
using. YIELD: 2 cups. Source: JC Penny's Microwave Cookbook
-==Chocolate Mint Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/3 c Ground coffee 1/2 ts Mint extract
1 ts Chocolate extract 1/4 ts Vanilla extract
Place coffee in a blender or food processor. In a cup, combine extracts.
WIth processor running, add exracts. Stop and scrape sides of container
with spatula. Process 10 seconds longer. Store in refrigerator. Yield:
mix
for eight 6-ounce servings
-==Buttered Rum Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/3 c Ground coffee 1 1/4 ts Rum extract
1/4 ts Freshly ground nutmeg 1/8 ts Liquid butter flavoring
Place coffee and nutmeg in a blender or food processor fitted with a steel
blade. In a cup, combine remaining ingredients. WIth processor running,
add
flavorings. Stop processor and scrape sides of container with a spatula.
Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight
6-ounce servings
-==Vanilla Almond Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/3 c Ground coffee 1/2 ts Almond extract
1 ts Vanilla extract 1/4 ts Anise seeds
Place coffee in a blender or food processor fitted with a steel blade.
In
cup, combine remaining ingredients. WIth processor runnin, add flavorings.
Stop and scrape sides of container with spatula. Process 10 seconds longer.
Store in refrigerator Yields: mix for eight 6 ounce servings.
-==Orange Cinnamon Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/4 c Ground coffee 1/2 ts Vanilla extract
1 tb Grated orange peel 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
-==Chocolate Almond Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/3 c Ground coffee 1/2 ts Almond extract
1/4 ts Freshly ground nutmeg 1/4 c Toasted almonds, chopped
1/2 ts Chocolate extract
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).
-==Nightcap Coffee Mix==-
-------------
---------- Categories: Beverages
Yield: 1 servings
2/3 c Non dairy coffee creamer 1 ts Ground cardamom
1/3 c Instant coffee granules 1/2 ts Ground cinnamon
1/3 c Granulated sugar
Combine all ingredients in a medium bowl; stir until well blended. Store
in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1
heaping tablespoon coffee mix into 8 ounces hot water. stir until well
blended.
-==Rose Wine==-
-------------
---------- Categories: Beverages
Yield: 6 servings
2 Bottles red wine 2 Fresh roses (old-fashioned
1/4 c Honey Pink), washed
1/8 ts Rose water
1) Pour the wine into a punch bowl. Add the honey and rose water and
stir gently. 2) Scatter the petals from the two fresh roses over the
surface of the
wine. 3) Serve into individual glasses, cups, or goblets.
NOTE: Rose water should be available at any Greek grocery. Be sure that
the fresh rose petals are washed of harmful insecticides.
-==Wine Of Spice And Surprise==-
-------------
---------- Categories: Beverages
Yield: 6 servings
2 Bottles red wine 1/2 ts Pounded mastic (optional)
3/4 c Honey 2 Bay leaves
1 ts Ground pepper 4 Pitted dates
1/4 ts Saffron
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.
-==Boiled Custard Eggnog==-
-------------
---------- Categories: Beverages
Yield: 4 servings
3/4 c Sugar 1 c Cream, light
1/8 c Flour 1/2 ts Extract, vanilla
1/16 ts Salt 1/16 ts Nutmeg, ground
4 ea Egg yolks 3/4 c Whiskey; optional
3 c Milk
Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix
well. Using wire whisk, stir egg mixture and slowly pour in milk and
cream. Cook over low heat, stirring constantly, until custard is thickened
and just coats the back of a wooden spoon. Remove from heat and let cool.
The custard will thicken as it cools. When cold, stir in vanilla, nutmeg,
and whiskey.
Sylvia's notes: This is another of those recipes that are written for
chefs
with dozens of apprentices floating around to do the tedious work. Stir
constantly over low heat, indeed! I used medium-high heat, and it STILL
took 25 minutes of stirring constantly. It is a nice thick eggnog, but
I'm
not wild about the subtle but detectable floury taste. I'll hold onto
this
until I have a tested eggnog recipe that I like better, and then it'll
be
history.
Nutritional information: 330 calories, 7 gm protein, 20 gm fat, 33 gm
carbohydrate, 101 mg sodium, 203 mg cholesterol.
From the Houston _Chronicle_.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo
moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
-==Baileys Irish Cream==-
-------------
---------- Categories: Beverages
Yield: 6 servings
1 ts Gelatin; dissolved in 1 c Whiskey
1/2 c Water 1 ts Coffee, powdered
6 oz Milk, canned 1 ts Extract, vanilla
6 oz Milk, sweetened evaporated
I reduced the instant coffee to one teaspoon from three because the coffee
flavor was too overpowering and the Irish teaspoon is smaller than ours.
Of
course, people that pour Baileys into coffee won't be able to tell the
difference. I even think that chocolate might even be better.
This recipe was given to me (uncle Jack) at a private tea by an Irish
lady
who owns a large department store in Dublin.
Posted on GEnie Food &Wine RT Nov 22, 1992 by C.SVITEK [cathy]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
-==Allspiced Cider==-
-------------
---------- Categories: Beverages
Yield: 6 servings
1 tb Whole allspice 1/2 Lemon, sliced
1 Cinnamon stick (3 inch) 1 ts Honey
3 c Apple cider 1/4 c Brandy
1 c Orange juice
Tie allspice in a piece of cheesecloth. Place in a medium saucepan along
with cinnamon stick, cider, orange juice, lemon slices and honey. Bring
to
a boil. Reduce heat and simmer, covered, 5 minutes. Remove spice bag.
Stir in brandy. Serve with a cinnamon stick in each cup, if desired. Makes
6 servings.
From McCormick/Schilling and American Spice Trade Association.
Printed in the December 27, 1992, issue of the Los Angeles Daily News.
-==Barkshack Ginger Mead==-
-------------
---------- Categories: Beverages
Yield: 5 servings
7 lb Light honey 1/4 ts Irish moss powder
1 1/2 lb Corn sugar 1 lb To 6 lbs crushed fruit
1 oz To 6 oz fresh ginger root 3 oz Lemongrass, or other spices
1 1/2 ts Gypsum 1 pk Champagne yeast
3 ts Yeast nutrient OR... 3/4 c Corn sugar (bottling)
1/4 oz Yeast extract
Boil 1 1/2 gallons of water, the honey, corn sugar, grated ginger root,
gypsum, citric acid, irish moss, and yeast nutrient for 15 minutes. Turn
the heat off. If you're going to add fruit (this is entirely optional,
as
are the spices) then fish out as much of the ginger root shavings as you
can. Then add your crushed fruit or concentrate and let it steep for 10-15
minutes. Some ideas for fruit are: Sour cherries, blackberries,
raspberries, blueberries, chokecherries, rhubarb, grapes, grape
concentrate... go wild here.
Pour the entire must (unsparged if fruit is added) into an open primary
fermenter and add about 3 gallons of cold water. When cooled to 70 to
78
degrees, hydrate and pitch your yeast. After the specific gravity has
fallen to 1.020 or within 7 days, whichever comes first, rack the brew
into
a secondary fermenter. Leave the fruit behind. Age 1 to 1 1/2 months in
the secondary fermenter. Bottle with 3/4 cups priming sugar. If using
spices or herbs as a flavoring, add them now by making a "tea" and adding
them at bottling time. The flavors will be fresher and sharper. Some
suggested spices are lemon grass, citrus peel (just the zest, not the
white
part), etc. If using cloves, cinnamon, or hops go lightly on these. Adding
flavors in this manner also allows you to use different flavors in the
same
batch, since you're just adding a "tea" to the mead at bottling time.
You
can bottle two or three flavors at once this way!
This mead should age from 3 months up to a year to allow the harsh flavors
to mellow out. Tasting at 6 months will show approximate flavor profile.
Serve well chilled.
Author: Charlie Papazian
-==Brandy Eggnog==-
-------------
---------- Categories: Beverages, Misc.
Yield: 16 servings
6 Eggs, Separated 2 c Brandy
1/2 c Super fine sugar 1 c Milk
1/4 ts Salt 2 c Whipping cream
2 ts Vanilla Nutmeg
Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with
rotary beater or electric mixer until very thick and light yellow. Slowly
beat in brandy and milk. Cover and chill overnight.
Shortly before serving, beat egg whites to soft peaks. Gradually beat
in
remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold
meringue into beaten cream. Then slowly pour on chilled brandy mixture
folding in gently. Submitted By LARRY CHRISTLEY On THU, 12-23-93 (12:14)
-==Champagne Punch==-
-------------
---------- Categories: Beverages
Yield: 22 servings
2 c Granulated Sugar 2 Large bottles of soda water
2 c Fresh lemon juice 1/4 c Orange liqueur
1 750ml bottle dry white wine 1 Pineapple quartered, grated
1 750ml bottle champagne
In a large punch bowl, combine sugar, lemon juice, white wine, champagne,
soda water liqueur and grated pineapple. Mix together well. Put in a
large block on ice and garnish with additional pineapple and other fresh
fruits such as strawberries. let mixture chill and serve in small glasses.
-==Cinnamon Honey Ale==-
-------------
---------- Categories: Beverages
Yield: 5 servings
3 1/2 lb Laaglander Amber dry malt 2 1/2 lb Raw honey
1 1/2 oz Cascade hops (boiling) 1/2 oz Cascade hops (finishing)
6 x Inches cinnamon bark 1 pk Ale yeast (Glenbrew)
O.G. -- 1.048 T.G. -- 1.006
Source/author -- Basic recipe idea from Charlie Papazian's "Rocky Raccoon's
Crystal Honey Lager", modified by Gary D. Foster Add honey, malt, and
boiling hops to 5 gallons of water. Boil for one hour, skimming the
surface every few minutes to remove the assorted bee antennae and eyeballs
from the unfiltered honey. Lightly crush the cinnamon bark and add during
the final 10 minutes of the boil. Add the finishing hops 3 minutes from
the end of the boil. Sparge, cool, and siphon into primary, topping off
to
5 gallons with pre-boiled water. Pitch yeast, ferment, prime with 3/4
cup
of dry malt boiled in 1 1/2 cups water, and bottle.
Allow beer to age at least a month before drinking. As is typical with
honey-based brews, this beer gets better and better with age.
-==Classic Margarita==-
-------------
---------- Categories: Beverages
Yield: 4 servings
3/4 c Lime juice Salt rimmed glasses
3/4 c Tequila 4 Lime slices or wedges
1/2 c Orange-flavor liqueur Coarse salt
For Salt-rimmed glasses: Rub rims of glasses (each about 1 cup) with a
lime
or lemon wedge, or moist shell of a reamed lime or lemon. Have COARSE
salt
on a flat plate. Dip lime-or lemon-moistened glass rim into salt. Chill
untill serving time.
Shake in a covered container or whirl in a blender until slushy: the lime
juice, tequila, liqueur, and ice. Pour into glasses (if mixture is shaken,
you can pour drink thru a strainer and discard ice); garnish with lime
slices. Serves 4.
-==Dry Mead==-
-------------
---------- Categories: Beverages
Yield: 1 servings
3 lb Clover Honey 1/16 oz Tannin
1/4 oz Tartaric acid Steinberg yeast (or any goo
1/2 oz Malic acid Wine yeast)
Yeast nutrients as required Water (to 1 gal)
Dissolve the honey in 2 liters (1/2 gal) warm water together with the
nutrients, acid, and tannin. Make the volume up to 4.5 liters (1 gal)
with
cold water and add 100 ppm sulphites. After 24 hours add the yeast starter
and allow to ferment to dryness. Thereafter follow the basic procedure.
-==Dry Mead #2==-
-------------
---------- Categories: Beverages
Yield: 1 servings
2 1/2 lb Acacia blossom honey 1/2 oz Malic acid
Yeast nutrients 1/16 oz Tannin
1/4 oz Tartaric acid Water to 1 gal
Champagne yeast
Follow the basic mead-making procedure. This mead can be made into a
sparkling wine if preferred.
-==Fireside Coffee==-
-------------
---------- Categories: Beverages
Yield: 20 servings
2 c Hot Cocoa Mix 2 On dairy Creamer
1 c Instant Coffee 1/2 Ugar
1 ts Cinnamon 1/2 Utmeg
Mix all ingredients together.. And your ready to use on those cold winter
nights in front of the fireplace..(if you don't have one there's this
neat
video you can buy that makes your TV a fireplace).. For individual servings
and this makes more than 20 just guesstimated, Boil Water , put 2 to 3
teaspoons in your cup then add water..Stir and ready to drink.. You can
add
a festive touch by adding whipped cream on top sprinked with cinnamon
or
nutmeg.. NOTE: This recipe can be halved.. and The sugar is actually 1/2
c
to 1 c its a sweeten to your sweet tooth recipe..
-==Fruit Juice Slush==-
-------------
---------- Categories: Beverages
Yield: 20 servings
2 c Boiling water 1 cn Frozen orange juice (10 oz)
4 GREEN tea bags 1 cn Frozen lemonade
7 c Water 2 c Rum, gin, or vodka
2 c Sugar
Put GREEN tea bags in 2 c. boiling water, let set and chill. Dissolve
7 c.
water and 2 c. sugar together. Mix all ingredients together and put in
freezer for 24 hours or longer. Stir before using. Use 1/2 glass slush
and 1/2 glass 7UP.
-==Ginger Beer==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 Ginger root 1 1/2 lb Sugar
1 Lemon, grated rind only 1 ga Water; boiling
2 oz Cream of tartar 1 Envelope yeast
Grate and thoroughly mash the ginger root in a bowl. Place in a large
pot
and add all ingredients except the yeast. Stir until sugar and cream of
tartar is dissolved. Allow mixture to cool, then add yeast which has been
started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours,
then filter first through a tea strainer or similar, then through cloth.
Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place
for
two weeks. Chill fully before opening to drink.
Source: Leon Soniat, New Orleans Times-Picayune 28 Aug 1980
-==Hawaiian Punch==-
-------------
---------- Categories: Beverages
Yield: 25 servings
3 cn Large frozen Hawaiian Punch 1 qt Rasberry sherbert
3 cn Large frozen Lemonade 2 qt Ginger ale
2 cn Large frozen Orange juice
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).
-==Light Sweet Mead==-
-------------
---------- Categories: Beverages
Yield: 1 servings
~-- RNet 1.08D:ILink:The Wichita State Univ. BBS Wichita,KS
(316)-689-3779 BBS: Channel 1(R) Communications [USR V.32bis/V.42bis]
617-354-7077 Date: 04-03-93 (07:56) Number: 8216 To: JOHN WHITE Refer#:
NONE (Msg #61 of 152) From: GARY FOSTER Read: NO Subj: Bread Makers Status:
PUBLIC MSG Conf: Cuisin-I (261) Direction: FORWARD
쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇쌇
쌇쌇 뛎eeded adjustments, whether the Hitachi book, DAK book, Donna
German's 뛑wo books, etc.
Uhm, John, Mrs. German is up to *four* books now... :) and in the interest
of sharing, here's my buttermilk wheat bread recipe I finally got
perfected:
-==Mexican Sunrise Punch==-
-------------
---------- Categories: Beverages
Yield: 6 servings
1 cn Orange juice concentrate 1 cn Ginger ale (12 oz.)
1 cn Lemonade concentrate Grenadine syrup (optional)
1 cn Limeade concentrate Lime slices; for garnish
9 c Water Ice cubes
2/3 c Tequila
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.
-==Orange Judas (julius) #1==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 c Fresh orange juice Few drops vanilla
1/2 c Nonfat dry milk powder 1/2 c Crushed or shaved ice
2 tb Sugar (or to taste) 1 Raw egg (optional)
Put all ingredients in blender and blend a few minutes until frothy.
Makes 12 ounces.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by:
Stephen Ceideburg
-==Orange Judas (julius) #2==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/2 pk (3 3/4 oz) instant vanilla 1 Egg white
-Pudding or pudding-pie 1 tb Lemon juice
-Filling powder 3 c Fresh orange juice
Add all to blender and whirl one minute. A 2 oz package of vanilla instant
breakfast drink powder may be substituted for the pudding stuff.
-==Orange Judas (julius) #3==-
-------------
---------- Categories: Beverages
Yield: 1 servings
4 c Orange juice 1 ts Lemon juice
1 Envelope of Dream Whip 1 Egg OR omit egg and add
-Powder 1/4 c Orange sherbet
Whirl in blender 1 minute and serve over ice.
-==Piquant Sauce==-
-------------
---------- Categories: Beverages
Yield: 16 servings
2 tb Margarine or butter 1/4 c White wine
1 Thin slice onion 1 tb Chopped fresh parsley
2 tb All-purpose flour 1 tb Chopped gherkins
1 c Beef broth 1 tb Finely chopped onion
1/4 ts Salt 1 1/2 ts Chopped fresh or 1/2 ts
1/8 ts Pepper -Dried chervil leaves
Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan over
low heat until melted. Cook and stir onion in margarine until onion is
brown; discard onion. Stir flour into margarine. Cook over low heat,
stirring constantly, until flour is deep brown; remove from heat. Stir
in
broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
1 CUP
SAUCE; 50 CALORIES PER TABLESPOON.
-==Rosy Grape Jelly==-
-------------
---------- Categories: Beverages, Misc., Spices/etc.
Yield: 80 servings
2 c Cranberry juice cocktail -Powdered fruit pectin
3/4 c Grape juice 3 1/4 c Sugar
1 pk (1-3/4 ounces)
Mix cranberry juice cocktail, grape juice and pectin in 3-quart saucepan
until smooth. Heat to boiling over high heat, stirring constantly. Stir
in
sugar, all at once. Heat to boiling, stirring constantly. Boil and stir
1
minute; remove from heat. Quickly skim off foam. Immediately pour into
hot
sterilized jars. Let jars stand1 hour. Cover with lids. Refrigerate no
longer than 3 weeks, or freeze no longer than 6 months. Thaw before
serving. ABOUT 5 HALF-PINTS JELLY; 35 CALORIES PER TABLESPOON
-==Sangria Punch==-
-------------
---------- Categories: Beverages, Ethnic
Yield: 8 servings
2/3 c Lemon juice 1 Bottle (750 milliliters) dry
1/3 c Orange juice -Red wine
1/4 c Sugar
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.
-==Sputnik Tea (russian Tea)==-
-------------
---------- Categories: Beverages
Yield: 10 servings
18 oz Tang Mix; (1 Jar) 2 ts Cloves; Ground
3/4 c Instant Tea /Lemon; Lipton's 2 ts Cinnamon
1 1/2 c Sugar
Mix all ingredients and keep in tightly sealed jar. Use 2 t of the mix
per
cup of boiling water. Can also be made and then iced.
-==Strawberry Daiquiries==-
-------------
---------- Categories: Beverages
Yield: 6 servings
1 cn Small limeaid 1 qt Rum
1 pk Frozen strawberries Ice
1 qt Seven-up
Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box
Strawberries and ice into blender. Blend all ingedients together. Makes
one batch. For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum,
1 can 7UP, 2/3 box of strawberries and lots of ice. Again, blend in
blender. Makes 4 drinks. If you'll be making more than one batch, buy
2
limeades, 4 bxs strawberries and lots of ice.
-==Vagabond Gingered Ale==-
-------------
---------- Categories: Beverages
Yield: 5 servings
3 1/2 lb Munton &Fison plain dark 1 oz Willamette hops (finishing)
Malt extract syrup 3 oz Freshly grated ginger root
2 1/2 lb Plain dk. dried malt extract (2-4 oz to taste)
3/4 lb Crystal malt 1 pk Ale yeast
1/2 lb Chocolate malt 3/4 c Corn sugar (for bottling)
2 oz Cascade hops (boiling) *** OR ***
Equal to 10 HBU 1 1/4 c Dried malt extract
O.G.: 1.040-1.044 T.G.: 1.012-1.016
Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water
and bring to a boil. When boiling has commenced, remove the grains and
add
the malt extracts. (Do not allow the grains to remain in boiling water,
as
this will add an "ashy" taste). Dissolve the extracts fully and add the
boiling hops and freshly grated ginger root and continue to boil for 60
minutes. Add the finishing hops during the final 1-2 minutes of the boil.
Sparge into the fermenter and cold water. Force cool, pitch yeast, and
bottle when fermentation is complete.
Source: Charlie Papazian, "The New Complete Joy to Homebrewing"
-==Orange Eggnog==-
-------------
---------- Categories: Beverages
Yield: 16 servings
2 qt Milk 1 1/2 c Sugar
Orange sections 12 Eggs; separated
6 oz Orange juice concentrate
Heat milk in large heavy saucepan. Beat egg yolks with 1 cup sugar. Stir
in about 1 cup hot milk. Quickly stir into remaining hot milk and cook,
stirring constantly, over very low heat until mixture thickens and coats
metal spoon. Remove from heat and add vanilla. Chill. Stir in undiluted
orange concentrate. Pour into punch bowl. Beat egg whites until foamy.
Add
remaining 1/2 cup sugar, 2 tablespoons at a time, and continue beating
until mixture stands in stiff peaks. Float heaping tablespoons of meringue
on top of eggnog. Garnish with orange sections.
-==Whiskey Eggnog==-
-------------
---------- Categories: Beverages
Yield: 1 servings
2 oz To 3 oz bourbon or rye Milk
1 ts Sugar Nutmeg
1 Egg
Shake all ingredients, except the milk, with ice and strain into a
collins glass. Top with milk and sprinkle with nutmeg.
From "The Gourmet's guide to Mixed Drinks" by Thomas Cowan (Quill)
Printed in the November 26, 1992 issue of the Simi Valley, CA, Enterprise
-==Baltimore Eggnog==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 oz Brandy (1 pint) 1 ts Sugar (2 cups)
1 oz Rum (1/2 pint) 3/4 c Milk (3 pints) -OR-
1 oz Madeira (1/2 pint) 2 oz Heavy cream (3 pints)
1 Egg (12) Nutmeg
Shake with ice, and strain into a collins glass or a highball glass. If
heavy cream is used, you may want to top the drink with milk. Dust the
surface with lots of nutmeg
The recipe above is for one drink only, but the measurements in
parentheses will make about 30 servings.
From "The Gourmet's guide to Mixed Drinks" by Thomas Cowan (Quill)
Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise
-==Orange Nog==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 Part orange juice Dash of angostura bitters
1 Egg, beaten Drop of vanilla extract
1 ts Sugar
Put all ingredients in a blender and whiz until smooth. Chill and serve.
Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise
-==Eggnoggin Plus==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 1/4 c Milk, chilled 2 tb Sugar
1 Egg pn Ground nutmeg - to decorate
1/4 ts Vanilla extract
Mix all ingredients, except nutmeg, in a blender at high speed until
frothy. Pour into a glass and sprinkle with ground nutmeg.
Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise
-==Flaming Cappuccino==-
-------------
---------- Categories: Beverages
Yield: 6 servings
Lemon juice 2 tb Chocolate syrup; divided
Sugar 1/2 c Whipping cream; whipped
3/4 c Galliano liqueur; divided 6 Cinnamon sticks; 4 1/2"
6 c Hot coffee; divided
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.
-==Kahlua Coffee==-
-------------
---------- Categories: Beverages
Yield: 7 servings
6 c Hot coffee 1/8 ts Ground cinnamon
1 c Chocolate syrup Whipped cream
1/4 c Kahlua
Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container;
stir well. Serve immediately. Top with whipped cream. Yeild: 7 1/2 cups.
-==Sparkling Champagne Punch==-
-------------
---------- Categories: Beverages
Yield: 7 servings
24 oz Frozen lemonade concentrate 2 33.8 oz bottles ginger ale
-thawed and undiluted -chilled
24 oz Pineapple juice concentrate 28 oz Tonic water; chilled
-thawed and undiluted 1 25.4 oz bottle champagne
6 c Water -chilled
Ice cubes or ice ring
Combine first 3 ingredients; chill well. To serve punch, pour juice
mixture over ice in a large punch bowl. Gently stir in ginger ale, tonic
water, and champagne.
Yeild: 7 quarts
-==Icy Margaritas==-
-------------
---------- Categories: Beverages
Yield: 3 servings
6 oz Frozen limeade concentrate 1/4 c Triple Sec
-thawed and undiluted Ice cubes
3/4 c Tequila Lime slices
Rub rim of cocktail glass with wedge of lime. Place salt in saucer; spin
rim of each glass in salt. Set prepared galsses aside.
Combine limeade concentrate, tequila, and Triple Sec in container of an
electric blender; blend well. Add enough ice cubes to make mixture measure
3 1/2 cups in blender; blend well.
Pour beverage into prepared glasses; garnish with a slice of lime, if
desired.
yeild: 3 1/2 cups
-==Frosty Pina Coladas==-
-------------
---------- Categories: Beverages
Yield: 4 servings
9 oz Cream of coconut 1/4 c Milk
8 oz Crushed pineapple; undrained 1 tb Powdered sugar
1/4 c Light rum 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.
-==Almond Milk (non-dairy!)==-
-------------
---------- Categories: Beverages, Vegetarian
Yield: 2 servings
1/2 c Almonds
1 tb Syrup, maple
2 c Water
Use raw almonds.
Place almonds in blender and grind to fine powder. Add syrup and 1 c
water. Blend 1-2 minutes until smooth. With blender running on high,
slowly add remaining water. Blend 2 minutes.
Place strainer over large bowl. Line with cheesecloth (not 100%
neccessary, but recommended. Otherwise strain twice with very fine
strainer.) Pour almond milk slowly into strainer and let filter
through. When all milk has passed through strainer, press remaining
milk out of accumulated almond fiber. Each serving will be
approximately 1-1/4 cups.
Milk will keep in fridge 4-5 days. Leftover fiber can be used as
moisturizing body scrub in the shower.
-==Almondnog==-
-------------
---------- Categories: Beverages, Vegetarian
Yield: 1 servings
2 c Almond milk
- (See SOYNOG recipe)
2 Bananas (not over-ripe)
1/4 ts Ground nutmeg
-- more if desired
1/2 ts Vanilla extract
Blend the above until smooth, then sprinkle a little nutmeg on top. Serve
immediately as banana changes flavour when it sits after blending, so
don't
try to keep in the refrigerator.
This comes from Maryln Diamond's book. posted by Ted Wayn Altar in
REC.FOOD.VEG
-==Almond Cooler==-
-------------
---------- Categories: Beverages
Yield: 4 servings
2 c -Boiling water
3 Almond herbal tea bags
1 pt Lemon sherbet; or orange
-sherbet
Pour the boiling water over tea bags. Let stand for 5 minutes. Remove
tea
bags; discard. Chill tea for at least 2 hours. At serving time, spoon
sherbet into 4 chilled glasses, pour in chilled tea.
MAKES: 4 - 8 oz servings Per serving: 129 cal., 1 g. protein, 30 g. carbo.,
1 g. fat, 10 mg. sodium
SOURCE: 1986 Best-Recipes Yearbook, Better Homes and Gardens
-==Almond Syrup==-
-------------
---------- Categories: Beverages, Jams, Jewish
Yield: 1 bottle
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 yogurt and
6
oz (3/4 cup) cold water.
MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic
Cookbook_ by Viviane Bicheck Miner
-==Vanilla Almond Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
Place coffee in a blender or food processor fitted with a steel blade.
In
cup, combine remaining ingredients. WIth processor runnin, add flavorings.
Stop and scrape sides of container with spatula. Process 10 seconds longer.
Store in refrigerator Yields: mix for eight 6 ounce servings.
-==Chocolate Almond Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
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).
-==Almond Milk==-
-------------
---------- Categories: Beverages, Dairy
Yield: 5 cups
1 qt Water, ice cold
1 c Soaked almonds
2 tb Raisins
-OR
1 tb Sweetener
Put all ingredients in a blender, and blend at high speed for 2
minutes. Serve over granola or cereal.
-==Phaalse Ka Sharbat (blackberry Downpour)==-
-------------
---------- Categories: Beverages, Indian, Vegetarian
Yield: 4 servings
2 c Blackberries
2 1/2 c -Water
Raw sugar; to taste
1 pn Sea salt; small pinch
-Crushed ice, to serve
Pineapple slices; to garnish
Preparation time: 10 minutes plus overnight soaking and 30 minutes chilling
time
Soak the blackberries in the measured water overnight. Mash the
blackberries into the water, then put the mixture through a sieve. Add
sugar and salt and mix thoroughly. Refrigerate the mixture for about 30
minutes. Serve in tall glasses, topped with crushed ice and garnished
with
pineapple.
SERVES: 4 SOURCE: _Indian Vegetarian Cooking_ by Michael Pandya
-==Cantaloupe Cooler==-
-------------
---------- Categories: Beverages
Yield: 4 servings
1 Cantaloupe, honeydew or
-Crenshaw melon - or a
-combination - peeled,
-seeded, cut into large
-chunks and chilled
1/2 c Ice water
1/4 c Tightly packed mint leaves
8 Ice cubes
2 T Freshly squeezed lime juice
1/8 t Fine sea salt (opt)
From "May All Be Fed."
Put all the ingredients in a blender and blend until smooth. Serve
immediately, as the cooler will separate upon standing.
Makes about 3 1/2 cups.
-==Irish Coffee==-
-------------
---------- Categories: Beverages
Yield: 2 servings
1 1/2 c Warm Water
1 tb 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.
-==The Original Irish Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
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.
-==Hambelton Hall's Scottish Shortbread==-
-------------
---------- Categories: Beverages, Cookies
Yield: 8 servings
1 c Plus 2T sugar
3/4 lb Sweet butter, room temp
3 1/4 c Sifted all-purpose flour
2/3 c Sifted cornstarch
1. In a large bowl, beat 1 cup of the sugar with the butter until light
and fluffy. 2. Sift together the flour and cornstarch and gradually mix
into the creamed butter. Gather the dough into a ball and flatten into
a
disk. Wrap in waxed paper and refrigerate for 1 hour. 3. Preheat oven
to
225F. Trace a 12-inch circle on a large baking sheet. Pat out the chilled
dough to fit the circle, taking care that the top is even and smooth.
Score
the top of the pastry into 8 equal wedges. Press decorative designs into
the edges, if desired. 4. Bake the shortbread in the upper middle of the
oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle
with the remaining 2 tablespoons sugar and let cool on the sheet. Break
into wedges before serving.
-==Irish Coffee Ii==-
-------------
---------- Categories: Beverages, Microwave
Yield: 1 servings
1 ts Sugar
3/4 c Strong black coffee to
1 c Strong black coffee
1 1/2 oz (1 Jigger) Irish Whiskey
Whipped cream
1. Dissolve sugar in black coffee in an Irish coffee glass or a
heat-resistant, non-metallic glass, cup or mug. (DO NOT USE A GLASS WITH
METALLIC TRIM.)
2. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until hot.
3. Stir in Irish Whiskey.
4. Carefully float a spoonful of whipped cream on top.
-==Creamy Irish Coffee==-
-------------
---------- Categories: Beverages, Irish
Yield: 6 servings
4 c Strong fresh coffee
1/4 c Sugar
1/2 c Irish whiskey
1 c Whipping cream
2 tb Sugar
2 tb Irish whiskey
1. Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of
sugar, or to taste.
2. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch,
Bourbon or other whiskeys could be used.)
3. Meanwhile whip 1 cup whipping cream until light.
4. Beat in 2 tb each of sugar and Irish whiskey.
5. Pour coffee into mugs or goblets and pipe or spoon flavoured cream
on
top.
-==Homemade Irish Cream==-
-------------
---------- Categories: Beverages
Yield: 1 batch
1 3/4 c Liquor
14 oz Sweetened condensed milk
1/2 pt Whipping or heavy cream
4 Eggs
2 tb Chocolate syrup
2 ts Instant coffee
1 ts Vanilla extract
Combine all in blender till smooth. Cover tightly and store in refrig-
erator. Good for 1 month.
-==Bailey's Irish Cream #1==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 c Sweetened condensed milk
2 c 80 proof whiskey
2 oz Coffee liquer
2 c Half &half
1 ts Instant coffee
-==Bailey's Irish Cream #2==-
-------------
---------- Categories: Beverages
Yield: 1 servings
3 x Eggs
1 tb Vanilla
1/3 c Water
1 c Whipping cream
2 tb Chocolate syrup
1 1/2 tb Instant coffee
1 cn Eagle milk
1 1/3 c Irish whiskey
-==Bailey's Irish Cream #3==-
-------------
---------- Categories: Beverages
Yield: 1 servings
3 x Eggs
3 tb Chocolate syrup
1 c Whiskey
1 cn Eagle milk
12 oz Coffee rich
-==Bailey's Irish Cream #4==-
-------------
---------- Categories: Beverages
Yield: 1 servings
3 x Eggs
1 tb Instant coffee
1/2 c Water
1 1/2 c Whipping cream
-==Bailey's Original Irish Cream==-
-------------
---------- Categories: Drinks, Liqueur
Yield: 1 servings
1 c Light cream
1 14-oz can Eagle sweetened
Condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla
1 ts Almond extract
Combine all the ingredients in a blender set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. The liqueur will
keep
for at least 2 months if kept cool. Be sure to shake the bottle well
before serving. Makes 4 cups.
More Top Secret Recipes - Todd Wilbur From the collection of Jim Vorheis
-==Godiva Irish Freeze==-
-------------
---------- Categories: Beverages, Alcohol, Godiva, New (to be
Yield: 1 servings
1 1/2 oz Godiva Liqueur
3/4 oz Irish Cream Liqueur
Combine over crushed ice in a snifter or rocks glass.
Recipe By :
-==Irish Cappuccino==-
-------------
---------- Categories: Mixed, Drinks
Yield: 1 servings
3 oz Bailey's Irish Cream
5 oz Hot coffee
Dessert topping,
Pressurized
1 ds Nutmeg
Pour Bailey's Irish Cream into a coffee mug. Fill with hot black coffee.
Top
with a single spray of dessert topping. Dust dessert topping with a dash
of
nutmeg.
Recipe By : Joe Robertson
-==Irish Coffee 2==-
-------------
---------- Categories: Beverages
Yield: 2 servings
1 1/2 c Warm Water
1 tb Instant Coffee Crystals
1/4 c Irish Whiskey
Brown Sugar To Taste
Dessert Topping *
* Dessert topping should be in a pressurized can.
Mix first four ingredients then add a bit of dessert topping or sweetened
whipped cream.
Recipe By :
-==Irish Coffee 3==-
-------------
---------- Categories: Beverages, Alcohol, New (to be
Yield: 2 servings
1 1/2 c Warm Water
1 tb Instant Coffee Powder
1/4 c Irish Whiskey
Brown Sugar -- to taste
Dessert Topping -- * see
Note
* 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.
Recipe By :
-==Irish Coffee (crocker)==-
-------------
---------- Categories: Beverages, Crocker
Yield: 4 servings
1 c Chilled whipping cream
1/4 c Powdered sugar
1 ts Vanilla
3/4 c Ground coffee
3 c Water
1/2 c Irish whiskey or brandy
4 ts To 8 ts granulated sugar
Beat whipping cream, powdered sugar and vanilla in chilled 1.5-quart bowl
until stiff; refrigerate.
Prepare coffee as directed in "about coffee", using 3/4 cup coffee and
3
cups water.
Heat 4 mugs or Irish coffee glasses by rinsing with boiling water; drain.
Place 2 tb whiskey and 1 to 2 ts granulated sugar in each mug; stir. Pour
hot coffee into each mug. Top with whipped cream; serve immediately. 4
servings (about 3/4 cup each); 280 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition
-==Irish Coffee From Fred Goslin==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 c Coffee [strong &black]
1 1/2 oz Irish whisky
1 ts Sugar
1 tb Whipped cream
1] Mix coffee, sugar, and whiskey in a large mug or cup...
2] Microwave on high [100%] until hot 1 to 2 min. and top with the
whipped cream...
from the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown
NY, on Cyberealm Bbs... (315)-785-8098
-==Fresca Cake With Maraschino Frosting==-
-------------
---------- Categories: Beverages, Cakes, Desserts
Yield: 8 servings
3 c Sugar
1/2 lb Butter
1/2 c Vegetable Shortening
6 Eggs; Large
3 c Cake Flour; Sifted
7 oz Fresca; Soda Pop
1 t Baking Powder
1 t Vanilla Extract
1 T Lemon Rind; Grated
1 T Lime Rind; Grated
-------ICING --
----- 2 Egg Whites; Large
1 c Sugar
1 T ;Water
2 T Maraschino Cherry Juice
1 T Light Corn Syrup
1/4 t Cream Of Tartar
10 Maraschino Cherries; Chopped
Preheat oven to 350 degrees F. Cream together sugar,
butter and shortening. Add eggs, one at a time,
beating well after each addition. Add flour and Fresca
alternately. Add baking powder and when mixture is
fully creamed, add vanilla and fruit rinds. Pour into
greased and floured 9 X 13-inch Cake Pan. Bake 1 hour
or until cake tester comes out clean. FROSTING:
Mix all ingredients except cherries and beat
constantly while heating in the top of a double
boiler. When thoroughly mixed, thick, and spreadable,
frost cake. Decorate top of cake with chopped
maraschino cherries. NOTE:
Since Fresca is available only in limited areas if at
all, 7-up may be a good substitution, or any
lemon-lime drink. Also, since the problem with the
cherries has been resolved with a different food
coloring, you may use the new ones or use gum drops
instead for the garnish. Syrup from a can of dark
cherries might be substituted for the Maraschino
cherry syrup.
-==Pina Colada Punch==-
-------------
---------- Categories: Beverages
Yield: 30 servings
5 Piece dried ginger root,
-bruised with spoon
5 tb Light-brown sugar
5 tb Cassia bark, broken in
-small pieces
3 1/3 c Water
10 China teabags
3 1/3 Shredded coconut
6 1/4 c Boiling water
8 3/4 c Pineapple juice
3 1/3 c Light rum or gin
Crushed ice
Maraschino cherries
Fresh pineapple chunks
Fresh pineapple leaves (opt)
Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and
bring to a boil. Cover and simmer 5 minutes.
Remove from heat and add teabags. Let stand 5 minutes, then strain into
a
bowl. In a blender or food processor, blend coconut and boiling water
1
minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut
to extract all moisture.
Add pineapple juice and chill 1 hour. Add run or gin and stir well. Serve
over crushed ice in tall glasses. Thread cocktail sticks with cherries
and
pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish
with pineapple leaves, if desired.
VARIATION: Add more rum or gin for a stronger flavored drink.
-==Havana Banana==-
-------------
---------- Categories: Beverages, Alcohol
Yield: 1 servings
3/4 oz Light rum
3/4 oz Banana liqueur
1/2 c Pineapple-coconut drink
Ice cubes
1 Maraschino cherry
1 sl Orange
Combine rum and banana liqueur. Add pineapple-coconut drink and stir to
blend. Pour over ice cubes in large or small brandy snifter. Garnish with
maraschino cherry and orange slice.
Created by: Warehouse, Marina del Rey, Calif.
(C) 1992 The Los Angeles Times
-==Singapore Sling==-
-------------
---------- Categories: Beverages, Alcohol
Yield: 1 servings
1/2 Lemon, juice of
1 ts Powdered suger
2 oz Gin
1/2 oz Cherry brandy
Carbonated water (to fill)
mix and serve!
//Kent
-==Cranberry-cherry Cooler==-
-------------
---------- Categories: Beverages, Fruits
Yield: 4 servings
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
-==Currant Syrup==-
-------------
---------- Categories: Beverages, Fruits, Jams
Yield: 1 bottle
3 lb Currants; white or red
1 lb Raspberries
1 lb Cherries, sour
Sugar; see below
"This syrup can be refrigerated for about a month, but must be used within
two weeks after a bottle is opened." Add several tbsps to glass and fill
with cold water or sparkling water and ice.
Mash the fruits together and let them stand in a warm place for a day.
Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar
to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a
pan
partly filled with simmering water and stir to dissolve the sugar. Cool
the
syrup, then skim it, pour it into bottles and cork them tightly.
MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred
Beverages_ by William Bernhardt
-==Sour Cherry Syrup==-
-------------
---------- Categories: Beverages, Indian, Fruits, Jams
Yield: 1 bottle
2 lb Sugar
2 c -Water; up to 3 cups
1 lb Sour cherries
1/4 ts Vanilla
Sharbat-e Albaloo
To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling
water and ice.
Use only a porcelain or enamel pan. Boil the sugar and water together
for
15 to 20 minutes. Add the sour cherries and boil again gently another
20 to
30 minutes or until the syrup thickens. Strain the liquid into a bowl
through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract. Bottle. To serve, add water &ice.
Dried sour cherries may be used instead of fresh ones. They should be
soaked in cold water 6 hours or longer.
Will kept at room temperature as long as the bottle is sealed. Refrigerate
after opening.
Can be used as a topping for ice cream, mousses, bavarians or frozen
desserts.
MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani
-==Amaretto Cafi (italian Coffee)==-
-------------
---------- Categories: Beverages, Mixed drink
Yield: 1 servings
1 c Black coffee
1 oz Amaretto
Whipped topping
1 Maraschino cherry
Recipe by: Joe Robertson
Preparation Time: 0:05
Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with
pressurized dessert topping and cherry. Serve with teaspoon.
-==Black Forest Coffee==-
-------------
---------- Categories: Coffee, Shara
Yield: 1 servings
6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well.
Top with whipped cream, chocolate shavings and a cherry.
Source: A bag.
-==Shirley Temple Cocktail==-
-------------
---------- Categories: Beverages
Yield: 1 serving
8 oz Club soda (or 7-Up)
1 oz Grenadine syrup
1 sl Orange
1 Red maraschino cherry
Mix soda and grenadine syrup. Serve in tall glass with straw,
garnished with orange and maraschino (and, unless your heart is made
of stone, a little paper parasol as well).
-==Elly May's Wedding Punch==-
-------------
---------- Categories: Beverages
Yield: 46 servings
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.
-==Black Russian==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 1/2 oz Vodka
3/4 oz Coffee flavored brandy
Pour over ice cubes in old-fashioned cocktail glass.
-==Amaretto Coffee==-
-------------
---------- Categories: Beverages
Yield: 2 servings
1 1/2 c Warm Water
1 T Instant Coffee Crystals
1/3 c Amaretto
1 x Dessert Topping *
* Dessert topping should be in a pressurized can.
~ ------------
----- In a 2-cup measure stir together water and instant coffee crystals.
Micro-cook, uncovered, on 100% power for about 4 minutes or just till
steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee
mixture with some dessert topping.
-==Hot Chocolate Mix==-
-------------
---------- Categories: Beverages
Yield: 10 servings
2 lb (1 pk) Nestles Quick
16 oz (1 Jar) Coffeemate
14 qt (1 box) Powdered Milk
2 lb Powdered Sugar
Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup
of
boiling water.
-==Cafe Con Miel==-
-------------
---------- Categories: Beverages
Yield: 3 servings
2 c Prepared coffee,
1 x (fresh, instant, or decaf)
1/2 c Milk
4 T HONEY, more or less to taste
1/8 t Cinnamon
1 x Dash nutmeg or allspice
1 x Dash vanilla
Heat ingredients in a saucepan, but do not boil. Stir well to
combine. Serve as a light dessert.
From Connecticut Honey by Eastern Connecticut Beekeepers Association
-==Tia Maria (paulette Valois)==-
-------------
---------- Categories: Beverages
Yield: 72 servings
26 oz Brandy (el cheapo brand)
1 Vanilla bean
1 1/4 qt Water; boiling
1 1/4 qt Sugar
2 oz Antiqua coffee(Spice Island)
Mix coffee and sugar well. Pour in boiling water, mix well, let
stand until cool. Add brandy, cut vanilla bean lengthwise and drop into
bottle. Let stand 30 days. Make approx 3 1/2 bottles (90 oz)
-==Coffee, Expresso Or Cappuccino==-
-------------
---------- Categories: Beverages
Yield: 6 servings
1 ea Coffee
1 ea Water
Fill machine with cold water up to water level for desired number of
cups. Do not cover safety valve hole with water. Fill brew basket to
rim with coffee. For 9 cups, remove the reducer from the brew basket
and fill entire basket. For 3 or 6 cups, use the reducer as follows:
long stem facing down for 3 cups; short stem facing down for 6 cups.
Clean off excess grounds from brew basket rim and o-ring. Close and
tighten down knob as far as possible. Close steam valve. Place machine
on high heat and put a carafe under valve to catch coffee. Coffee
will begin to drip out slowly after 3-10 minutes, and appear very
dark. As brewing process continues, stream will become strong and
steady, and coffee will lighten. When coffee stops and becomes noisy,
close coffee valve and remove carafe. If you are making cappuccino,
close valve and let steam build up. Put cream or milk in cup and open
steam valve to froth.
-==All Canadian Coffee==-
-------------
---------- Categories: Beverages
Yield: 4 servings
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
-==Iced Coffee==-
-------------
---------- Categories: Beverages
Yield: 6 servings
1/4 c Coffee; instant, regular or
1/4 c Sugar or low calorie sweeten
1 l Milk; cold
Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold
milk and and add ice. For mocha flavour, use chocolate milk and reduce
the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee
and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.
-==Kahlua==-
-------------
---------- Categories: Beverages
Yield: 4 servings
4 c Water
1 1/2 c Folgers inst.coffee crystals
4 1/2 c 100 proof vodka
8 c Sugar
2 ea Vanilla beans
Mix water, sugar and coffee crystals. Heat and stir until dissolved. Cool
til
room temperature. Add vodka. Pour mixture into 4 bottles. Cut vanilla
bean
in
half lengthwise and drop half a bean into each bottle. Cap. After 2 weeks
strain, remove bean and rebottle. If regular coffee keeps you awake nights;
make with decafinated.
-==Homemade Kahlua==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 qt -water
2 1/2 c Sugar
3 tb Instant coffee
1 tb Vanilla
2 1/2 c Vodka
Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY slowly
for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and
vodka. Makes 7 cups.
-==Swiss Mocha Mix==-
-------------
---------- Categories: Beverages, Low-cal
Yield: 4 servings
1/2 c Instant skim milk powder
2 tb Cocoa
2 tb Instant coffee
Combine ingredients in blender. Blend at high speed until well mixed.
Or
place ingredients in a jar, seal and shake. Makes 1/2 cup
Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk
choice (skim)
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Oct 93
-==Hot Cocoa Mix==-
-------------
---------- Categories: Beverages, Chocolate
Yield: 1 servings
1 c Cremora Non dairy creamer
1 c Nonfat dry milk
3/4 c Sugar (or more, to 1 cup)
1/2 c Unsweetened cocoa
---FOR MOCHA,
ADD ---
1/4 c Instant coffee
--FOR MEXICAN,
ADD --
1 ts Ground cinnamon
FOR LOW CALORIE,
ADD
15 Envelopes nutrasweet
-or add
2 ts (5 env.) granulated sugar
- substitute
Omit sugar
Mix ingredients. To serve, spoon 2 heaping tablespoons into mug. Add 3/4
cup boiling water. Stir.
From: Great American Brand Name Recipes Cookbook. 1989, ISBN 0-88176-591-0
Typed by Dale &Gail Shipp, Columbia Md.
-==Chocolate Mint Refresher==-
-------------
---------- Categories: Beverages
Yield: 4 servings
3 c Cold freshly brewed coffee
4 T Creme de cacao
4 T White creme de menthe
1 1/2 c Light cream (half-and-half)
Blend ingredients until frothy. Pour over ice.
Nutritional analysis per serving: 244 calories; 10.5 grams total fat (28
percent of calories from fat); 33.4 milligrams cholesterol; 42.8 milligrams
sodium.
-==Cafe Au Vin==-
-------------
---------- Categories: Beverages
Yield: 2 servings
1 c Cold strong French roast
-coffee
2 T Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 t Grated orange peel
Conbibe ingredients and mix in a blender cup at high speed. Pour into
chilled wine glasses.
Nutritional analysis per serving: 70 calories; 0.006 grams total fat (0
percent of calories from fat); 0 milligrams cholesterol; 4.54 milligrams
sodium.
-==Creamy Iced Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1 c Chilled brewed coffee,
-made double-strength
2 T Confectioners' sugar
-(rounded tablespoons)
3 c Chopped ice
Combine the coffee, sugar, and ice, and blend until creamy.
Nutiritional analysis per serving: 122 calories; 0.011 grams total fat
(0
percent of calories from fat); 0 milligrams cholesterol; 6.20 milligrams
sodium.
-==Mocha Flavoured Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
1/4 c Nondairy creamer
-dry
1/3 c Sugar
1/4 c Dry instant coffee
2 Tblsp cocoa
Place all ingredients in mixer, beat at high until well blended. Mix 1
1/2
Tblsp mix w/ 3/4 cup hot water. Store in air tight jar.
14 servings From: Ronda Eikenberry
-==Viennese Flavoured Coffee==-
-------------
---------- Categories: Beverages
Yield: 1 servings
2/3 c Dry instant coffee,
-scant
2/3 c Sugar
3/4 c Dry nondairy creamer
1/2 ts Cinnamon
-dash each of ground
-allspice,
-cloves, &nutmeg.
Mix all ingredients &Store in air tight jar. To make mix 4 tsp with one
cup hot water.
20 servings From: Ronda Eikenberry
-==Cappuccino==-
-------------
---------- Categories: Beverages
Yield: 1 servings
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
-==Homemade Kahlua #2==-
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---------- Categories: Beverages, Alcohol
Yield: 4 quarts
4 c Water
1 1/2 c Folgers inst.coffee crystals
4 1/2 c 100 proof vodka
8 c Sugar
2 Vanilla beans
Mix water, sugar and coffee crystals. Heat and stir until dissolved.
Cool til room temperature. Add vodka. Pour mixture into 4 bottles.
Cut vanilla bean in half lengthwise and drop half a bean into each
bottle. Cap. After 2 weeks strain, remove bean and
rebottle. If regular coffee keeps you awake nights; make with decafinated.
-==Homemade Kahlua #3==-
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---------- Categories: Beverages, Alcohol
Yield: 7 cups
1 qt -water
2 1/2 c Sugar
3 tb Instant coffee
1 tb Vanilla
2 1/2 c Vodka
Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add
vanilla and vodka. Makes 7 cups.