Recipe: Beverages (147)

TALK TKL Kitchen Chat Room Archive - 12-9-97 - unsorted
147 Recipes (Topic was Beverages)

Patti/Denver (12:10:37 am) : Winter White Hot Chocolate

6 cups whole milk
9 oz white chocolate, finely chopped
2 tbsp pure vanilla
whipped cream for garnish, optional

In a medium saucepan, heat milk to simmering over medium heat. Lower heat
and stir in white chocolate and vanilla. Cook until hot but not boiling,
stirring frequently. Remove pan from heat and pour into mugs. Top with
whipped cream if desired.

***NOTE***
White chocolate is very sensitive to heat and will burn more easily than
dark and must be heated very gently.
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Patti/Denver (12:23:22 am) : Fresh Citrus Mimosas

12 oranges
3 pink or ruby red grapefruit
2-750 ml bottles Champagne, chilled

Squeeze the oranges and grapefruits. Combine juices in a large pitcher and
set aside. Chill.

Pour a champagne flute half full with the juice mixture and then add
champagne to taste. Serve immediately.
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Vicki,La (8:03:10 pm) : Title: Amaretto Coffee
Categories: Beverages
Servings: 2

1 1/2 c Warm water 1 tb 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.

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Vicki,La (8:04:41 pm) : Title: Irish Coffee
Categories: Beverages
Servings: 2

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.

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Peggy, WA (8:28:27 pm) :
Spider from the Joker

1/2 oz light creme de cacao
1/2 oz Amaretto
1/4 oz Kahlua

Fill with coffee, top with whipped cream and dribble Creame De Menthe on
top.
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Betsy at TKL (05:07:24 am) :
Date: Thu, 15 Dec 1994 09:56:13 -0800 (PST)
From: Sharon Lloyd (lloyd@lclark.edu)

Orange Spiced Glogg ("Cooking Light"--Holiday 1991)

2 cups unsweetened orange juice
1 1/2 cups water
1/4 cup brown sugar
1/2 tsp. cardamom seeds, crushed
1 (1-inch) slice peeled gingerroot
2 1/2 cups Chablis or other dry white wine

Combine first 5 ingredients in a medium saucepan; bring to a boil.
Remove from heat; strain mixture, discarding cardamom seeds and
gingerroot. Add wine; stir well. Serve warm. Yield: 6 cups (serving
size 3/4 cup). 102 cal., 0% fat

Nonalcoholic Version: Substitute 2 1/2 cups unsweetened white grape
juice for Chablis. Yield: 6 cups (serving size 3/4 cup). 105 cal., 0% fat
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Betsy at TKL (05:08:22 am) : Date: Thu, 15 Dec 1994 09:49:51 -0800 (PST)
From: Sharon Lloyd lloyd@lclark.edu
To: Eat-LowFat (eat-lf@apollo.it.luc.edu)

Hot Cranberry Punch ("Cooking Light"--December 1994)

12 cups cranberry juice cocktail
4 cups orange juice
1 cup lemon
1/2 cup sugar
1 Tbs. grated orange rind
12 whole cloves
6 (3 inch) cinnamon sticks

Combine all the ingredients in a large Dutch oven and bring to a boil.
Reduce heat and simmer for 5 minutes. Strain the juice mixture and
discard the spices. Yield: 17 cups (serving size: 1 cup).

159 cal., 1% from fat
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Betsy at TKL (05:10:28 am) :

Eggnog
Recipe By : Leslie Land (Dallas Morning News)
Serving Size : 6 Preparation Time :0:00

4 cups skim milk
2 large eggs plus 2 egg whites
1/2 cup sugar
1 tablespoon vanilla
1/4 cup dark rum or brandy -- optional
Freshly grated nutmeg

Heat milk in heavy saucepan until steaming. Whisk together eggs, egg
whites and sugar in bowl. Gradually whisk in hot milk. Return mixture to
saucepan and cook over medium heat, stirring constantly with wooden spoon, 4
to 6 minutes, or until custard thickens enough to coat spoon. Do not
overcook or custard will curdle.
Immediately remove from heat and pour through strainer into bowl. Stir in
vanilla. Cover and regrigerate overnight, or until chilled. Before serving,
pour half of custard into blender. Add 2 ice cubes and half of rum. Blend
until frothy. Pour into glasses and sprinkle nutmeg over top. Repeat with
remaining custard and rum.

NOTES : Note on clipping: Homemade eggnog is too good to be a holiday-only
treat. This version uses cooked eggs and so meets current safety
recommendations.
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Annie, TX (08:27:22 am) : Santa's Surprise

1-46 oz. can pineapple juice
2- 36 oz. 7-Up's
2-6 oz. cans frozen orange juice
1/2 teaspoon peppermint extract
cherries
2 trays of 7-Up ice cubes

Mix first three ingredients, then add last ingredients.
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Annie, TX (08:32:19 am) : Christmas Punch

Freeze red maraschino cherries in 3 trays of ice cubes.

Mix in large container:
1 large (qt.) can unsweetened pineapple juice
1 large (qt.) can unsweetened orange juice
1 large (qt.) unsweetened grapefruit juice
1 cup white corn syrup

In large punch bowl, place cherry ice cubes. Pour fruit juice mixture over
the cubes. Add 1 quart of ginger ale.

Makes about 50 (1/2 cup) servings.
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emma (09:12:45 am) : 1 bottle good quality, dry red wine
5 slices fresh ginger
4 seeds cardamon, crushed
4 large sticks cinnamon, broken
5 cloves
1/8 t peppercorns
1/2 c. sugar (or less)

Mix all ingred. together in a heavy pot
and simmer, tightly covered, 10-15 min.

Cheers!!
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Sawdust Queen (10:20:26 am) :

Hot Buttered Rum Mix

1 lb. butter
2. t. nutmeg
1 lb. white sugar
1 lb. btown sugar
2 t. cinnamon
1 quart softened vanilla ice cream

Melt butter, add sugars and softened ice cream. Add spices. Spoon 2 T. of
this mix into cup and add boiling watter to make 1 cup. Add 1 jigger good
quality dark rum

Stir. Keep mix in freezer

Enjoy! :-)
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Sawdust Queen (10:24:02 am) :

Instant Cappuccino Mix

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee crystals
1/2 cup sugar
1/2 cinnamon
1/4 t. nutmeg (optimal)

combine and mix well. Store in airtight container.

Add 3 T. to 1 cup hot water, stir well
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Sawdust Queen (10:26:41 am) :

Hot Chocolate Mix

1 can instant cocoa or instant hot chocolate mix (l lb. can)
1 8 qt. box powdered milk
2 1/2 c. powdered sugar
1 6 oz. jar coffee creamer - instant

Use 1/4 of this mix to 1 cup of boiling water. This makes a HUGE batch! :-)
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Sawdust Queen (10:28:49 am) :

Raspberry Cordial

4 packages frozen raspberries 10 oz. size), thawed
1 cup sugar
1 quart vodka

Mix all together in container. Turn over every 24 hours for a week.
Strain and bottle.
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Lynn, La (10:33:15 am) :

Fruit Slush Punch
From: Southern Living 1991 Annual Recipes

2 1/2 quarts water
3 (6-ounch) cans frozen lemonade concentrate, thawed and undiluted
2 (46-ounce) cans unsweetened pineapple juice
2 (0.14-ounch) envelopes cherry or lemon-line flavored unsweetened drink mix
8 (10-ounch) bottles ginger ale

Combine all ingredients except ginger ale; stir until drink mix dissolves.
Divide mixture evenly into 4 gallon-size, zip-top, heavy-duty plastic bags;
freeze. remove each bag from freezer 1 hour before serving. Place in a punch
bowl, and break into chunks; add 2 bottles ginger ale to each bag of
mixture. Stir until slushy. Yield: 2 1/2 gallons or 2 1/2 quarts per bag of
mixture.
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Lynn, La (10:38:45 am) :

Amaretto Punch
From: Southern Living 1991 Annual Recipes

2 cups sugar
1 uaart boiling water
1 (46-ounce) can unsweetened pineapple juice
1 (12-ounce) can frozen orange juice concentrate, thawed and undiluted
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
2 quarts water
2 cups amaretto or other almond-flavored liqueur
2 tablespoons vanilla extract
1 tablespoon almond extract

Dissolve sugar in boiling water; stir in remaining ingredients. Divide
mixture evenly into 6 quart-size, zip-top, heavy-duty plastic bags; freeeze.
Remove each bag from freezer as needed; let stand at room temperature until
mixture is slushy. Yield: about 6 quarts.
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emma (10:54:59 am) : TREE-TRIMMING CIDER PUNCH

1 gallon apple cider
12 whole cloves
2 large apples (such as Granny Smith or Rome Beauty), peeled, left whole
2 cinnamon sticks
Ground nutmeg

Pour apple cider into large pot. Insert 6 cloves into each apple. Add apples
and cinnamon sticks to pot. Bring to boil. Reduce heat; cover and barely
simmer over very low heat 1 hour to allow flavors to blend. (Can be prepared
1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Ladle hot cider punch into mugs. Sprinkle with nutmeg and serve.

Per Serving: calories, 133; total fat,0; saturated fat,0; cholesterol, 0

Bon App tit
December 1995
Cooking for Health
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emma (10:57:44 am) :

ANGEL PUNCH

1 cup sugar syrup
1 pint lemon juice
1 quart strong green tea
2 quarts white grape juice
1 block ice
2 quarts chilled club soda

Combine all ingredients except soda, and refrigerate for an hour or two.
Pour over ice in a punch bowl and add the soda. Serve in 4-ounce punch
glasses.

Makes about 45 servings.

House & Garden's Drink Guide
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Emma (12:48:45 am) :

12 med apples skewers or ice cream sticks
2 cups sugar
1 2/3 cup light corn syrup
2/3 cup water
red food coloring

Wash apples, remove stems, insert sticks.
Lightly grease cookie sheet.
Mix sugar, corn syrup and water in saucepan. Law heat and stir till
sugar dissolves. Continue cooking over med heat, stir as little as
possible to prevent sticking. When reaches 300 degrees, remove from
heat and add food coloring. Carefully dip apples into hot syrup; let
excess drip and set on cookie sheet.

Variation: Hot Cinnamon Apples: Foloow above. Add 1/2 tsp cinnamon oil
flavouring after removing from heat. Continue as recipe directs.

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Donna (2:24:02 pm) :

"Egg" Nog

Mix well, in large bowl:
3/4 cup milk with 1 3oz. package French vanilla INSTANT pudding
Add:
1/2 cup sugar
7-1/4 cups milk (whatever you usually drink)
2 tsp vanilla
1/2 tsp nutmeg (up to 1 tsp if you really like it!)
Mix well and served chilled. Keeps well in refrigerator in the milk
container.
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emma (1:13:37 pm) : Chris - I found it!

Were you missing the GRAHAM CRACKERS?

Date: Wed, 18 Dec 1996
From: Marietta J Slater

Frozen Pumpkin Pie

1 cup pumpkin
1/2 dk. corn syrup
1/2 tsp. ginger )
1/4 tsp. nutmeg ) or use pumpkin pie spice
1/2 tsp. cinnamon)
1 1/2 cup whipped topping
2 prepared graham cracker crusts
1 pt. vanilla ice cream

First put a layer of soften ice cream in bottom
of pie crusts. (about 1/2
inch thick or thicker, according to your
preference) Refreeze.
Stir together pumpkin, corn syrup, and spices.
Fold in whipped topping.
Spoon pumpkin mixture over ice cream. Freeze
at least 2 hours before
serving. This can be made a few days in
advance. I just wrap it well.

Marietta in southcentral Kansas
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Grace, FL (3:23:05 pm) :

Hot Chocolate

Water (cups according to how many people are drinking)
cinnamon stick, one would do
ginger (according to your taste, I don't like it too hot so I cut a 1 inch
piece from the whole bulb
Chocolate (up to your taste)

Boil the water with the cinnamon and the piece of ginger for 5 minutes, add
the chocolate and stir for a minute or until well diluted, add sugar if you
want, and a sprinkle of nutmeg. It will warm up the coldest soul on earth.
Enjoy!
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Cheryl/HI (4:58:05 pm) :

CHOCO-STRAWBERRY COOLER

Crushed ice
3/4 cup cold skim milk
1/4 cup sliced fresh strawberries
2 tablespoons HERSHEY'S Lite Syrup or HERSHEY'S Syrup
2 tablespoons vanilla low-fat ice cream
2 tablespoons club soda

1. Fill two tall glasses with crushed ice.

2. In blender container, place all ingredients except club soda. Cover;
blend until smooth.

3. For each serving, pour into glass over crushed ice; add club soda. Serve
immediately. Two
6-ounce servings.

VARIATIONS:

Substitute any of the following for strawberries:
1/3 cup drained canned peach slices
3 tablespoons frozen raspberries.
2 pineapple slices or 1/4 cup drained crushed canned pineapple

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may
be reprinted courtesy of the Hershey Kitchens.

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Cheryl/HI (5:04:30 pm) :

Peppermint Christmas Cooler
Yield: 1 Servings

3/4 c Vanilla regular, low-fat or
Nonfat ice cream
3/4 c Whole or skim milk
5 Peppermint candies or 3 mini
Candy canes
Ice cubes

Process first 3 ingredients in an electric blender until smooth. Scrape down
sides and add 1-3 ice cubes
to bring mixture to the 2-cup level. Process until smooth. Serve
immediately, garnished with another candy cane. Source: Quick & Easy
Cooking.

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Cheryl/HI (5:05:34 pm) :

Anise Tea
Yield: 1 Servings

1 ts Dried anise leaves or
2 tsp. fresh leaves
1 c Boiling water
1 ts Honey
1 Lemon slice (optional)

Place anise leaves in cup and pour boiling water over them. Let steep 5 - 8
minutes. Stir in honey and serve with lemon slice. Source: Quick & Easy
Cooking

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rema (5:18:38 pm) : Tea Mint Julep

1 oz Peppermint Schnapps
6 oz
Hot tea

Pour Peppermint Schnapps into a mug;
fill with hot tea. Flavor with sugar and
lemon to taste.

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Betsy at TKL (6:52:49 pm) :

Amaretto Coffee
Serving Size : 2

1 1/2 Cups Warm Water
1 Tablespoon Instant Coffee Crystals
1/3 Cup Amaretto
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.
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Betsy at TKL (6:53:05 pm) :

Amaretto Cafe (Italian Coffee)
Recipe By : Joe Robertson

1 cup black coffee
1 ounce amaretto
whipped topping
1 maraschino cherry

Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with
pressurized dessert topping and cherry. Serve with teaspoon.
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Betsy at TKL (6:53:29 pm) :

Amaretto Freeze
Recipe By : Joe Robertson

2 scoops vanilla ice cream
3/4 ounce amaretto
1 maraschino cherry

In a blender, combine ice cream and Amaretto. Blend until smooth. Serve in
a cocktail glass, topped with maraschino cherry.
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Betsy at TKL (6:55:05 pm) :

Brandied Spice Coffee
Recipe By : GladRag

1/3 cup ground coffee
1/2 tsp brandy extract
1 1/2 3 inch cinnamon sticks
1/4 tsp whole cloves
1/4 tsp whole all spice

Place coffee in blender or processor. With processor runing, add extract.
Stop and scrape the sides. Process 10 seconds longer. Place incontainer
and mix in spices. Store in fridge.
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Betsy at TKL (6:55:35 pm) :

Buttered Rum Coffee
Recipe By : GladRag

1/3 cup ground coffee
1/4 tsp ground nutmeg
1 1/4 tsp rum extract
1/8 tsp butter flavoring

Process in food processor or blender. Add extract and flavoring with
processor running. Follow directions in chocolate almond coffee recipe.
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Betsy at TKL (6:55:51 pm) :

Cafe Mexicano
Serving Size : 8

8 cups Water -- Cold
1/3 cup Dark Brown Sugar -- Packed
1/2 ounce Baking Chocolate -- Fine Chop
2 each Cloves -- Whole
1 each Cinnamon Stick -- Broken In 1/2
1 cup Coffee; Regular Grind -- Dry
1 teaspoon Vanilla
1/4 cup Brandy
8 tablespoons Coffee Liqueur

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat.
Simmer, uncovered, for 15 minutes. Stir in coffee.
Remove from heat; cover and let stand 5 minutes.
Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE
DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan after
straining. Heat brandy just until warm in small, long-handled saucepan.
Remove from heat; ignite.
Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour
coffee into cups or mugs. Top each with whipped cream and 1 T liqueur.
Garnish with cinnamon stick, if desired.
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Betsy at TKL (6:56:26 pm) :

Chocolate Almond Coffee
Recipe By : GladRag

1/3 cup ground coffee
1/4 tsp ground nutmeg
1/2 tsp choclate extract
1/2 tsp almond extract
1/4 cup toasted almonds -- chopped

Place all but almonds in food processor (or blender). With it running,
add the extracts. Stop and scrape the bowl and blend for 10 seconds longer.
Add the chopped almonds. Store in refrigerator.
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Betsy at TKL (6:56:52 pm) :

Cider Snap

2 Cups Apple Cider Or Juice
4 Teaspoons Red Cinnamon Candies
4 Each Thin Apple Slices (Opt.)

In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook,
uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and
the cider is steaming hot, stirring once. Serve in mugs. Garnish with
apple slices, if desired.
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Betsy at TKL (6:57:17 pm) :

Coffee Liqueur
Recipe By : Winebert

4 cups sugar
6 cups freshly brewed very strong coffee -- consider decaf}
1/2 vanilla bean
1 fifth vodka
1 tablespoon chocolate syrup

1. Mix sugar into the coffee and bring it to a rolling boil; immediately
turn off the heat. Let cool. 2. Chop vanilla bean into small pieces,
being very careful to keep the little seeds. Place the pieces in the
bottom of a large sterilized glass jar and pour in the vodka. 3. Add
cooled sugar-coffee mixture and chocolate syrup. Stir and cover
container; let mixture rest for 30 days. Strain twice through cheesecloth
or a coffee filter. Liqueur will keep[ well for several months on the
pantry shelf.
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Betsy at TKL (6:57:42 pm) :

COLONIAL HOT BUTTERED RUM

2 cups Brown sugar
1/2 cup Butter
1 pinch Salt
3 Sticks cinnamon
6 Whole cloves
1/2 teaspoon Nutmeg
2 cups Rum
Heavy cream -- whipped
Nutmeg

Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2
quarts hot water. Stir well.
Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from
pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
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Betsy at TKL (6:58:05 pm) :

CROCKPOT APPLE BRANDY BREW

3/4 quart Bottle apple-flavored wine
1 cup Peach brandy
2 cups Apple cider
1 Cinnamon stick

Combine ingredients in crock-pot. Cover & heat on low for 3-4 hrs. Serve
hot.
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Betsy at TKL (7:07:49 pm) :

1 gallon Apple Cider
12 Whole cloves
3 3-inch cinnamon sticks
2 Whole nutmegs
2 Chunks crystalized ginger

Dump all ingredients in crockpot. Heat on high for 2 hours, and on low to
keep warm until ready to serve.
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Betsy at TKL (7:08:19 pm) :

Crockpot Hot Cocoa for a Group
Recipe By : Jo Merrill

1 1/2 cups sugar
1 1/4 cups cocoa powder
1 1/4 teaspoons salt
3/4 cup hot water
1 gallon milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon -- * optional

In large saucepan, combine sugar, cocoa and salt. Add hot water
slowly, mixing well. Cook over medium heat, stirring constantly, until
mixture boils. Boil and stir 2 minutes.
Add milk; heat to serving temperature, stirring occasionally. DO NOT
boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a
whisk. Serve hot, with whipped cream or marshmallows if desired. This
recipe can be doubled and kept in crockpot for easier serving to large
groups.
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Betsy at TKL (7:08:40 pm) :

Crockpot Spiced Rum Cider
Recipe By : Jo Anne Merrill

4 cinnamon sticks -- broken
1 teaspoon allspice -- whole
1 teaspoon whole cloves
7 cups apple juice
1/3 cup packed brown sugar
margarine -- or butter
1 cup rum

* Rum is optional; use more or less as desired.

Tie cinnamon, allspice, and cloves in spice bag or cheesecloth. In a
crockpot, combine spice bag, apple juice, rum and brown sugar. Cover; cook
on low-heat setting for 3 to 4 hours. Discard spice bag. Ladle hot punch
into cups; float about 1/2 teaspoon of butter on top of the cider in each
cup.

Yield: 10 servings of 6 ounces each.
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Betsy at TKL (7:08:57 pm) :

CROCKPOT TROPICAL TEA WARMER

6 cups Boiling water
1 1/2 cups Orange juice
6 teaspoons Bags
1 1/2 cups Pineapple juice
1/3 cup Sugar
1 Orange sliced (unpeeled)
2 tablespoons Honey

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.
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Betsy at TKL (7:09:55 pm) :

Della Robbia Ice Ring

2 1/2 Cups Ginger Ale -- Chilled
1/2 Cup Lemon Juice
Fruits * -- See Directions

* Fruits should include the following: Canned apricot halves,
drained, Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips
of Orange Peel, Curled, and Mint Leaves.
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Betsy at TKL (7:10:40 pm) :

Fiesta Hot Chocolate

1/2 cup Cocoa
1 tablespoon Flour -- Unbleached
1/4 cup Dark Brown Sugar -- Packed
4 cups Milk
3 each Cloves -- whole
1 each Cinnamon Stick -- Broken In 1/2
2 tablespoons Powdered Sugar
1 1/2 teaspoons Vanilla
Whipped Cream
4 each Cinnamon Sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon.
Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or
hand beater until foamy.
Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
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Betsy at TKL (7:10:59 pm) :

Fireside Coffee
Recipe By : GEPlatts/MILEAH

2 cups Instant cocoa mix
2 cups non-dairy creamer
1 cup instant coffee -- can use decaf
1 1/2 cups confectioners sugar
1/2 tsp nutmeg
1/2 tsp cinnamon

Mix in blender, store in moisture proof container. Use 2-3 teaspoons of
mix to a cup of hot water.
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Betsy at TKL (7:14:26 pm) :

Friendship Tea Recipe
Recipe By : Patticara

2 cups Tang
1 cup Lipton instant tea w/lemon
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp clove
1 T lemonade mix (1 pkg lemonade Koolaid -- w/out sugar)

Mix together and pour into glass container(s) - it is quite pretty sitting
on the counter!
Use: 3-4 tsp of mix per 1 cup hot water .
ps: this makes excellent gift, pour tea mix in small glass jar, place jar
in basket with a special tea or coffee cup, add some ribbon and you are
set!
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Betsy at TKL (7:14:50 pm) :

Glogg

1 Teaspoon Finely Shredded Orange Peel
1 Each Inch Stick Cinnamon -- Broken
1 Each Whole Clove
1 Each Cardamom Pod -- Opened
1 3/4 Cups Sweet Red Wine
1/4 Cup Whiskey
2 Teaspoons Raisins
1 Teaspoon Honey
4 Whole Blanched Almonds

For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey,
raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6
minutes or till heated through, but not boiling. If desired, cover and
let stand at room temperature for 2 to 3 hours to develop more flavor. If
wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power
about 6 minutes more or till heated through, but not boiling. Remove
spice bag. Serve in mugs. Add some almonds to each mug.
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Betsy at TKL (7:15:22 pm) :

GLUEHWEIN

32 ounces Dry red wine
1/4 cup Orange juice
2 tablespoons Lemon juice
Spiral orange peel
Stick cinnamon
4 each Cloves
8 tablespoons Sugar
1/3 cup Rum

Combine wine, juice, peel, cinnamon, cloves and 4 Tbl sugar in saucepan.
Simmer 8-10 minutes; strain into punch bowl. Heat rum slightly. Place
remaining sugar in large metal spoon or ladle. Light rum with a match;
pour over sugar. Pour burning sugar over punch.
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Betsy at TKL (7:15:58 pm) :

Heloise's Hot Cocoa Mix
Recipe By : TSDO5

Basic Recipe:
2 cups powdered milk
1/4 cup cocoa
1 cup powdered sugar [or equivalent -- sugar subst.)
1 Dash salt
For a Richer Mix add:
1/3 cup powdered nondairy creamer
And/or 1/2 T malted milk powder

To use, stir about 4 Tablespoons of the mix [to your taste] into a cup of
boiling water. Add a dash of whipped topping or vanilla ice cream if you
wish. Store in tightly covered container.
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Betsy at TKL (7:17:53 pm) :

Homemade Bailey's
Recipe By : Cathrine K

1 cup light cream
1 14-oz can sweetened condensed milk
1 2/3 cups Irish whiskey
1 tsp instant coffee
2 TBS Hershey's syrup
1 tsp vanilla extract
1 tsp almond extract

1. Combine all ingredients in a blender and set on high speed for 30
seconds. 2 Bottle in a tightly sealed container and refrigerate. Will
keep for up to 2 months. Shake well before using.
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Betsy at TKL (7:22:27 pm) :
Hot Chocolate Mix

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds (1 pk) Nestles Quick
16 Ounces (1 Jar) Coffeemate
14 Quarts (1 box) Powdered Milk
2 Pounds Powdered Sugar

Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of
boiling water.
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Betsy at TKL (7:23:16 pm) :
Hot Spiced Cider

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts Apple Cider
1/4 cup Sugar
Whole Cloves
Whole Allspice
3" Cinnamon Sticks

Combine the cider, sugar and spices in a large saucepan. Heat slowly to
boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange
slices, lemon slices, or rings of unpared red apple with whole cloves
forced through peel.
16 servings. If desired, chill spiced cider and serve over ice cubes made
from apple juice.
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Betsy at TKL (7:24:43 pm) :
Irish Cappuccino

Recipe By : Joe Robertson
Serving Size : 1 Preparation Time :0:10
Categories : Beverages Mixed Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Bailey's Irish Cream
5 ounces hot coffee
dessert topping, pressurized
1 dash 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.
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Betsy at TKL (7:25:09 pm) :
Irish Coffee

Recipe By : Joe Robertson
Serving Size : 1 Preparation Time :0:10
Categories : Beverages Mixed Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ounces Irish whiskey
8 ounces hot coffee
1 dash creme de menthe
1 maraschino cherry
dessert topping, pressurized
1 teaspoon brown sugar -- or to taste

Pour Irish whiskey into a coffee mug. Fill with black coffee and brown
sugar and stir until sugar is dissolved. Spray a generous amount of
whipped dessert topping (the canned, pressurized topping is easiest to
use) on top of the coffee. Trickle creme de menthe to form green stripes
on the whipped topping and place the cherry on top. Serve immediately.
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Betsy at TKL (7:30:23 pm) :
Mediterranean Coffee

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts strong hot coffee
1/4 cup chocolate syrup
1/3 cup sugar
4 each cinnamon sticks
1 1/2 teaspoons whole cloves
1/2 teaspoon anise flavoring
1 each Orange - Peel into strips for twists
1 each Lemon - Peel into strips for twists
Whipped cream

Combine coffee, chocolate syrup, sogar, cinnamon sticks, clovess, and
anise in slow-cooking pot. Cover and cook on low for 2 to 3 hours. Serve
in cups with twist of lemon, twist of orange, and cap of whipped cream in
each.
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Betsy at TKL (7:31:21 pm) :
Mexican Hot Chocolate

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:10
Categories : Beverages Mexican
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ounces unsweetened chocolate
1/4 cup sugar
3/4 cup water
5 teaspoons instant coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
2 cups milk

Heat all the ingredients except milk in saucepan over low heat. Stir
constantly, until chocolate is melted and mixture is smooth. Heat to
boiling; reduce heat. Simmer uncovered, stirring constantly, for 4
minutes. Stir in milk; heat just until hot. Beat with hand mixer until
foamy. Top with whipped cream if desired. Serve immediately.

This recipe may be doubled if you wish.
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Betsy at TKL (7:32:03 pm) :
Mulled Cider

Recipe By :
Serving Size : 11 Preparation Time :2:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts apple cider
1/4 cup packed brown sugar
2 each cinnamon sticks
1 teaspoon whole cloves
1/8 teaspoon ground ginger
1 each orange -- sliced and unpeeled

Combine ingredients in slow-cooking pot. Cover and heat on low for 2 to 5
hours or longer. Serve from pot.
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Betsy at TKL (7:32:40 pm) :
NO-HASSLE WASSAIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages German
American

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon Apple cider
2 each Quarts apricot nectar
3 cups Dark rum
1 1/2 cups Firmly packed brown
Sugar
1/4 cup Lemon juice
6 each (3-inch) sticks cinnamon
3 each Sm Oranges
1 1/2 each Teaspoons whole cloves

COOKING WITH CLASS--FREDERICK COMMUNITY COLLEGE, FREDERICK, MD Combine
cider, nectar, rum, brown sugar, lemon juice, and cinnamon sticks in a
large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1
chour. Stud oranges with cloves, and add to cider mixture. Serve hot.
YIELD: 1-1/2 gallons
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Betsy at TKL (7:33:16 pm) :
OLD VIRGINIA WASSAIL

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Quarts sweet apple cider
2 cups Orange juice
1 cup Lemon juice
4 cups Pineapple juice
Sugar to taste
1 each Stick of cinnamon
1 each Teaspoon whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and sugar
in stainless steel percolator. Place cinnamon and cloves in percolator
basket; perk 18 to 20 minutes. YIELD: Serves 30 when using 4-ounce cups
of Old Virginia Wassail.
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Betsy at TKL (7:33:39 pm) :
Orange Cafe Au Lait Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shelton 1/
1/4 cup Instant Coffee -- dry
1/2 cup Powdered Nondairy Creamer
1 teaspoon Dried Orange Peel
1/2 cup Sugar
1/4 teaspoon Ground Cinnamon

Place all ingredients in blender or food rpocessor. Cover and blend on
high speed 30 seconds, stopping blender after 15 seconds to stir, or
process 5 to 10 seconds, until well mixed. Store in tightly covered
container at room temperature up to 6 months.

For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup
boinling water. About 1 cup mix (24 servings).

Nutrition Information per serving: Calories 30, Protein 0g, Carbohydrates
5g, Fat 1g, Cholesterol 0mg, Sodium 5mg, Potassium, 35mg. This recipe is
from Betty Crockers "GLORIOUS HOLIDAYS".
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sallyn3,wv (7:33:47 pm) : MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Caffe Di Cioccolata Categories: Beverages Yield: 6 servings 1/4 c
Instant espresso 2 c Boiling water 1/4 c Instant cocoa Whipped cream Finely
shredded orange peel or ground cinnamon Combine coffee and cocoa. Add
boiling water and stir to dissolve. Pour into demitasse cups. Top each
serving with whipped cream and shredded orange peel. Serves 6 to 7. MMMMM

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Betsy at TKL (7:34:11 pm) :
Orange Cinnamon Coffee

Recipe By : GladRag
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup ground coffee
1 Tbsp grated orange peel
1/2 tsp vanilla extract
1 1/2 3 inch cinnamon sticks

Follow directions as above. Do not process cinnamon sticks or orange
peel.
Add these after processing. I think I would use 1/2 tsp. of good ground
cinnamon in lieu of the sticks, though.
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sallyn3,wv (7:35:23 pm) : MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: CHRISTMAS CRANBERRY PUNCH Categories: Beverages, Christmas,
Cyberealm, Kooknet Yield: 16 servings 4 c Cranberry juice cocktail 12 oz
Sugar-free lemon-lime pop 2 c Orange juice Whole cranberries Combine the
cranberry and orange juices in a punch bowl. Pour the carbonated beverage
down the sides of the bowl. Float whole cranberries on the top. 1/2 cup - 51
calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg
sodium, 75 mg potassium, 0 mg cholesterol. "American Diabetes Association
Holiday Cookbook" posted by Elizabeth Rodier MMMMM

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Betsy at TKL (7:37:41 pm) :
Orange Coffee

Recipe By : Hints from Heloise
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup instant coffee
3/4 cup sugar
1 cup powdered milk -- or creamer
1/2 teaspoon dried orange peel

Mix well in blender. Put 2 teaspoons in your favorite coffee cup and fill
with boiling water.
Aunt Tea M
Relax and enjoy.

Just a note-- you can fill a pretty jar with this and give as a gift with
cinnamon sticks.
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Betsy at TKL (7:40:19 pm) :
RASPBERRY LIQUEUR

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Liqueur
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart Scotch
1 pound Raspberry
1 pound White sugar

As per your request - my Aunt's raspberry "brandy" recipe. Now, this calls
for fresh raspberries, but I don't know why frozen (without sugar)
raspberries couldn't be used with equal success. After all, these berries
"slosh" around for six whole months and believe me, after six months of
hanging out in a vat of scotch, they look pretty ~ shall we say - limp,
even thought they started out nice and perky!! Mix all ingredients
together - this can be doubled, tripled, etc., to your heart's content.
Stir daily until all the sugar is dissolved, then let stand for 6 (yes,
SIX) months! After six months, pour through filter paper (i.e., Mellita)
and add 2 Tbsp pure glycerine to every quart of liquor you have. This
packs a rather hefty "kick" but is quite nice sipped after dinner.
It's also very pretty. Hope you enjoy it.
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Betsy at TKL (7:41:24 pm) :
Southwestern Fiesta Hot Chocolate

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:10
Categories : Beverages Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cocoa
1 tablespoon flour -- unbleached
1/4 cup dark brown sugar -- packed
4 cups milk
3 cloves -- whole
1 cinnamon sticks -- broken
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
whipped cream
4 cinnamon sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon.
Stir in powdered sugar and vanilla. Beat with wire whisk or hand
mixer until foamy.

Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
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Betsy at TKL (7:42:40 pm) :
Spiced Tea

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:35
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups pineapple juice
1/2 cup fresh lemon juice
3 cups cold water
3/4 cup brown sugar
3 whole cinnamon sticks
1 teaspoon ground cloves
2 teaspoons ground allspice
4 whole tea bags

Bring pineapple juice, lemon juice, and water to a boil. Add sugar and
spices and simmer 20 minutes. Remove from heat, add tea bags, cover and
steep 10 minutes. Remove tea bags and strain. Serve hot or iced.
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Betsy at TKL (7:43:21 pm) :
Spicy Tomato Juice Cocktail

Recipe By :
Serving Size : 6 Preparation Time :8:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds fresh tomatoes - 12 to 14
1/2 cup celery -- chopped
1/4 cup onion -- chopped
2 tablespoons lemon juice
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon prepared horseradish
1 teaspoon worcestershire sauce
1/8 teaspoon bottled hot pepper sauce

Wash tomatoes; remove stem ends and cores. Chop tomatoes. In slow-cooking
pot, combine tomatoes, celery, and onions. Cover and cook on low for 8 to
10 hours. Press through food mill or sieve. Return juice to pot. Cook
on high for 30 minutes. Add lemon juice, sugar, salt, horseradish,
Worcestershire sauce, and hot sauce. Cook on high for another 10 minutes.
Chill.
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Shelley, LA (7:45:46 pm) : Bread Pudding

1/4 pound butter
2 cups sugar
3/4 cup evaporated milk
3 egg yolks -- beaten
2 teaspoons vanilla
4 hamburger buns
1 cup evaporated milk
1/4 cup sugar
1/4 cup cornstarch
1/2 cup water
4 ounces Lemon juice, rum or brandy

In saucepan, melt butter. add sugar, milk, vanilla and eggs. Place buns a
foil lined oblong pan. Pour mixture over buns and allow to soak. Bake at 350
for 1 hour15 minutes or until wooden pick comes out clean.

To make sauce. In a double boiler mix milk and sugar. Cook until warm.
Dissolve cornstarch in water and add to milk mixture. Cook until thickend.
Remove from heat and add lemon juice, rum or brandy.

- - - - - - - - - - - - - - - - - -

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Shelley, LA (7:47:44 pm) : Bananas Foster Bread Pudding

15 eggs
2 quarts heavy cream
2 pounds sugar
Stale bread, enough to fill a 6x12 pan
2 bananas
1/2 pound brown sugar, packed
1/4 pound sugar
1/2 pound unsalted butter -- softened

SAUCE
1 quart heavy cream
1/2 cup sugar
15 egg yolks
1 vanilla bean
rum to taste

Mix eggs, heavy cream and sugar well and set aside. Peel and slice bananas
into the pan with bread. Pou egg mixture over bread. Press down so that all
of bread is completely saturated. cover entire top with mixture of brown
sugar and sugar. Put pats of butter over top. Bake uncovered at 250 degrees
until center is firm. Serve with sauce.

Sauce Directions:

Scald cream and 1/4 cup of the sugar with vanilla bean. Beat remaining sugar
and egg yolks to ribbon stage (pale & foamy) While whisking, temper eggs by
slowly adding half of the scalded cream. Return egg/cream mixture to pan
with hot cream. Cook until desired consistency over very low heat. Remove f
----------------------------------------------------------------------------
Shelley, LA (7:48:07 pm) : Bananas Foster Bread Pudding

15 eggs
2 quarts heavy cream
2 pounds sugar
Stale bread, enough to fill a 6x12 pan
2 bananas
1/2 pound brown sugar, packed
1/4 pound sugar
1/2 pound unsalted butter -- softened

SAUCE
1 quart heavy cream
1/2 cup sugar
15 egg yolks
1 vanilla bean
rum to taste

Mix eggs, heavy cream and sugar well and set aside. Peel and slice bananas
into the pan with bread. Pou egg mixture over bread. Press down so that all
of bread is completely saturated. cover entire top with mixture of brown
sugar and sugar. Put pats of butter over top. Bake uncovered at 250 degrees
until center is firm. Serve with sauce.

Sauce Directions:

Scald cream and 1/4 cup of the sugar with vanilla bean. Beat remaining sugar
and egg yolks to ribbon stage (pale & foamy) While whisking, temper eggs by
slowly adding half of the scalded cream. Return egg/cream mixture to pan
with hot cream. Cook until desired consistency over very low heat. Remove
from heat and pour into a shallow pan to cool. When cool add rum to taste.

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Lynn, La (7:54:07 pm) : Bread Pudding

1 loaf stale French bread
2 cups milk
3 eggs
1 tsp. vanilla
1 tbsp. cinnamon
1/2 cup white or brown sugar
1 cup raisins
1 cup chopped canned pineapple
1/2 cup (1/4) pound butter. melted
1/4 tsp. salt
1/2 cup chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees. Tear the bread into small pieces and place
in a bowl. Cover with the milk and let soak 15-20 minutes. Then mash the
bread to get rid of any remaining chunks. Add the eggs, vanilla, cinnamon,
sugar, raisins, pineapple, butter, salt, and nuts, if desired, and mix well.
Pour into a buttered 8 or 9 inch square or round baking pan and bake for
about 45 minutes, until set in the middle and browned on top. Cut in wedges
or squares and serve with sweetened whipped cream, flavored, if desired,
with Grand Marnier or brandy.
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Shelley, LA (7:57:52 pm) : Lush Lemonade
-
1 can lemonade, frozen concentrate
1 2liter 7-Up
1 pint vodka

Mix ingredients together in a Large pitcher. Freeze overnight. Stir well
before serving

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Shelley, LA (8:00:56 pm) : Perfect Punch

Recipe By : Shelley West

6 10 oz jars tang
4 gallons cold water
2 gallons cranberry juice cocktail -- chilled
2 gallons ginger ale -- chilled

Combine Tang and cold water. Stir well to dissolve granules. Add cranberry
juice. Add ginger ale just before serving. Makes 5 gallons.

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Betsy at TKL (8:01:04 pm) :
Star Anise/Orange Cinnamon Teas

Recipe By : RED FLA
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STAR ANISE TEA
1 tsp star anise
1/4 pound Ceylon tea

Coarsely grind anise in a mortar. Mix thoroughly with tea. Use
1 tsp per cup of boiling water and allow to steep for 4-5 minutes. ROSE
HIP
TEA- Rose hips, dried. In a mortar finely crush seeds and pulp of fried
rose
hips to extract the maximum goodness from the herb. Use 1 tsp per cup of
boiling water, and allow to infuse for 8-10 minutes.BERGAMOT AND MINT
TEA-Thoroughly dry the herbs in cheesecloth bags. Crush , removing the
hard
stems. Use 1 tsp. per cup of boiling water and allow to steep 5 minutes.
Serve with honey and lemon,. ALMOND CRANBERRY TEA-6 bags almond flavored
tea,
3 tbsp. diced fresh orange peel. 2 cups boiking water. 1 1/2 cup cranberry
juice, 1/2 cup light brown sugar, firmly packed, Amaretto liqueur,
cinnamon
sticks. In a 2-quart saucepan combine tea bags, orange peel and water.
Brew
covered for 5 minutes. Remove tea bags. Stir in juice and sugar; bring to
a
boil. Before serving ad 1 tbsp Amaretto to each cup. Serve with cinnamon
stick stirrers. ORANG/CINNAMON TEA-1/4 pound Ceylon Tea, 4 tbsp diced
orange
rind, 1 tbsp ground cinnamon. Mix all ingredients together. Use 1 tsp. per
cup of boiling water and steep for 4-5 minutes. Garnish with orange peel
cut with miniature cookie cutters.
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Betsy at TKL (8:06:44 pm) :
Sunny Holiday Punch

Recipe By : Elizabeth Gordy
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers, Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
46 ounces can pineapple juice -- chilled
28 ounces bottle mineral water or club soda -- chilled
6 ounces can frozen orange juice concentrate
1 each lemon or lime -- thinly sliced
2 cups fresh or frozen berries
750 milliliters champagne -- chilled

Combine all ingredients in a punch bowl. Garnish as desired.
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Betsy at TKL (8:08:44 pm) :
Sunset Punch

Recipe By : FisherJA (Jennifer)
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 liter bott Schweppes Raspberry Gingerale
1 46 ounce can Apricot Nectar
1 Quart Sherbet- orange, raspberry, lemon -- or trop.fruit

Basic recipe is 1 part Apricot Nectar to 2 or 2 1/2 parts Raspberry
Gingerale. Top with scoop(s) of sherbet. The nectar is very sweet--don't
mix in a 1:1 ratio.
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Betsy at TKL (8:09:43 pm) :
The "Secret" Recipe for Orange Julius

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Orange Juice
1 ounce Simple or vanilla syrup.
Ice
Water
1 teaspoon Instant vanilla pudding mix

Put orange juice in blender. Fill with ice to 3/4 full. Add water to
just cover ice. Add syrup and "secret powder" (i.e. instant vanilla
pudding mix; use a good brand). Blend until smooth.
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Betsy at TKL (8:10:36 pm) :
The Punchbowl

Recipe By : Jo Anne Merrill
Serving Size : 16 Preparation Time :0:30
Categories : Beverages Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces pineapple juice, frozen concentrate -- thawed
6 ounces orange juice, frozen concentrate -- thawed
6 ounces cranberry juice
2 cups strawberries, frozen
1 banana
6 ounces lemonade, frozen concentrate
2 1/2 cups cold water
30 ounces club soda -- 1 bottle
30 ounces ginger ale -- 1 bottle
2 bottles 7-Up

* All frozen concentrates are to be thawed partially.
** Use as much 7-UP or equal amounts of other soft drinks to make the
punch to your taste.

1. Using a blender, blend the juices a little at a time, pouring into
large punchbowl or other large container. Blend the banana and
strawberries only until coarse blended, not pureed. Mix the ice water in
the punch bowl with other ingredients and stir to blend.
2. Just before serving, add the club soda, ginger ale and enough 7-Up
to suit your taste. Stir gently to mix all juices from the sediment on
bottom of bowl. Serve this as is or over ice.
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sallyn3 (8:10:37 pm) : * Exported from MasterCook *

Spanish Fresh Fruit Frappe

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Beverages Ethnic
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup watermelon -- diced
1 cup cantaloupe -- cubed
1 cup pineapple -- diced
1 cup mangos -- sliced
1 cup strawberries -- halved
1 cup orange juice
1/4 cup sugar

Mix all the ingredients. Fill blender 1/2 full of mixture and fill to the
top with crushed ice. Cover and blend on high speed until a uniform
consistency is achieved. Repeat with remaining mixture.
Serve immediately, garnishing with fresh fruit if desired.

Yield: About 7 cups. This can be doubled or tripled.

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Lynn, La (8:10:48 pm) : Hot Mulled Fruit Cider

From: "Mr. Food, Company's Coming"

1 large can (12 ounces) frozen apple juice concentrate, thawed
1 large can (12 ounces) frozen cranberry juice concentrate, thawed
1 small can (6 ounces) frozen lemonade concentrate, thawed
10 cups water
1/2 cup light or dark rum
5 cinnamon sticks
7 whole cloves
1 teaspoon ground nutmeg

Place the frozen apple juice, cranberry juice, and lemonade concentrates in
a large saucepan. Add the water and mix thoroughly. Add the remaining
ingredients and simmer over medium-low heat for 15 to 20 minutes.
----------------------------------------------------------------------------
Betsy at TKL (8:12:52 pm) :
Vienna Coffee

Recipe By : Hints from Heloise
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup instant coffee
2/3 cup sugar
2/3 cup powdered milk or creamer
1/2 teaspoon cinnamon

Mix well in blender. Put 2 rounded teaspoons in your favorite coffee cup
and fill with boiling water. Relax and enjoy. It should yield about 20
cups of coffee.
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sallyn3 (8:13:07 pm) : * Exported from MasterCook *

Georgia Peach Cooler

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:05
Categories : Beverages Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 peach
1 tablespoon honey
1 cup milk -- chilled
1/2 banana

Use a food processor or blender for this recipe. Fit steel blade in
processor work bowl. Combine all ingredients and process only 8-10 seconds.
For blender preparation, cut peach into 3-4 pieces, add other ingredients
and whirl until smooth.

Serve immediately in tall glass.

- - - - - - - - - - - - - - - - - -

Serving Ideas : A refreshing cold beverage.

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Betsy at TKL (8:14:05 pm) :
WASSAIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WASSAIL-----
1 quart Apple cider
4 each Cinnamon sticks
1 each Whole nutmeg
1/2 cup Honey
1/4 cup Lemon juice
1 teaspoon Lemon peel -- grated
-----FLOATING CLOVED ORANGES-----
3 each Oranges
3 teaspoons 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.
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sallyn3 (8:14:35 pm) : * Exported from MasterCook *

Steaming Hot Holiday Punch

Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :0:45
Categories : Beverages Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cu