10 egg; separated
1 3/4 cup sugar
4 cup milk; scalded
1/2 pint cream, whipping; whipped
1/2 cup brandy
1/4 cup rum, light
1 dash vanilla; (opt)
1 dash nutmeg, ground
Beat egg yolks. Combine yolks and sugar in the top of a double boiler;
gradually add milk. Cook, stirring constantly, until mixture coats a
spoon. Remove from heat; chill well..
Beat egg whites until stiff; fold egg whites and whipped cream into
custard. Stir in the brandy and rum. Chill several hours. Add vanilla, if
desired, and sprinkle with nutmeg.
Recipe From: Our Best Recipes vol. 3 Southern Living magazine
6 gal fresh apple cider (no preservatives)
3 tsp acid blend
1 tsp yeast nutrient
2 1/2 tsp pectic enzyme
1 cup dextrose (corn sugar)
1 1/4 tsp sulfite crystals (potassium metabisulphite)
2 packs dried yeast
Mix all ingredients except the yeast into the primary, cover and let
stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup
water at 95-104 degrees for 5-10 minutes and then pitch into cider with
vigorous stirring to aerate. Primary ferment for 5 days. Secondary
ferment for 3 weeks. Prime and bottle as usual. This stuff is peaking after
3 months in the bottle.
3 cup coffee
3 cup half and half
4 creme de cacao
2 oz rum
2 oz brandy
Combine all ingredients in a saucepan. Heat. Serve
From Traditions: A Taste of the Good Life by the Little Rock (AR)
Yield: 6 servings
O C C Iced Tea
1/2 gal water
12 teaspoon bags
3 sprigs fresh mint
1 2/3 cup sugar
12 oz pineapple juice
6 oz lemon juice
Bring water to boil and steep tea and mint.. Remove mint after 3 minutes.
Continue to steep until tea is very dark. Remove bags. While tea is warm,
add sugar and juice, stirring to disolve sugar. Pour into a gallon
container, adding enough water to fill to the gallon level. Chill. Serve
iced with pineapple spears and mint sprigs.
Notes: This came from Oahu Country Club in Honolulu.
Homemade Bailey's Irish Cream
1 pint half and half
1 1/2 cup irish whiskey (canadian club works; too)
2 tablespoon chocolate syrup
1 dash cinnamon
1 teaspoon vanilla
Blend until mixed well, serve cold. Stores up to two weeks in the fridge,
but it's never lasted that long.
Grandma's Lemon Iced Tea
3 cup water
6 teaspoon bags
1 1/2 cup sugar; (1 1/2 to 2)
1/2 cup water
1 bunch fresh mint
1 juice of 5 lemons
Bring water to a boil. Add tea bags and steep for 5 to 8 minutes. Remove
bags. Boil sugar and half cup of water, stirring frequently. Add this syrup
to the tea. Drop the mint into tea and let stand until cool. Stir in the
lemon juice. Strain and chill. Serve over ice.
Spiked Coffee, Tea, And Cocoa
Hazelnut Cocoa: Mix a cup of cocoa with a jigger of Hazelnut Liqueur. Add a
Orange Coffee: Add a jigger of Orange Brandy Cordial to a cup of Viennese
roast coffee. Top with a twist of orange peel.
Creamy Almond Coffee: In a large mug, combine 3 parts coffee to 1 part
scalded heavy cream, and add a jigger of Almond Liqueur.
Chilled Mexican Coffee: Put a scoop of Vanilla Ice Cream (see recipe) into
a mug. Pour a jigger of Coffee Liqueur over. Fill with chilled strong
Berry Tea: To a cup of freshly brewed tea, add a jigger of Raspberry Vodka
Cordial, Raspberry Brandy Cordial, or Blackberry Cordial. Add a lemon slice
and honey to taste.
Grown-up Cocoa: Add a Tbsp Sour Cherry Vodka to a cup of hot cocoa. Top
with whipped cream and a little shaved chocolate or cocoa powder.
Recipe by: Homemade in the Kitchen
" Everyone has a favorite drink that is always in the fridge...but don't you hate
it when your ice cubes melt and make your drink watery? Here's a simple solution!
Use your favorite non-carbonated beverage; fruit juice, coffee and prepared drink
mix all work great. "
2 cups brewed black tea, cold
Pour the cold tea into an ice cube tray and freeze. Pop out a few whenever you're
ready for a tall cool drink.
Makes 12 cubes
1 cup milk
1 cup ice water
1 (6 ounce) can frozen orange juice concentrate
12 cubes ice cubes
1/4 teaspoon vanilla extract
1/8 cup white sugar
In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar.
Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.
Orange Float Mix
4 cup instant nonfat dry milk
1 cup sugar
2 cup powdered orange drink mix
Combine all ingedients in a large bowl and blend well. Put in a large
airtight container and lable as Orange Float Mix. Store in a cool, dry
place and use withing 6 months.
Makes about 7 cups mix.
Orange Float: Add 1 egg and 1/2 cup Orange Float Mix to 8 ozs cold water
in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately.
Makes 1 serving.
2 quart water
1 oz citric acid
2 lb sugar
Place water, citric acid and sugar in a saucepan and bring to the boil. Add rind of the lemons and orange and simmer for five minutes. Add the juice of the lemons and orange. Bring back to the boil, strain and bottle immediately in sterile bottles.
This produces a syrup that can be diluted with water (carbonated or not, hot or cold) to produce a very pleasant lemon drink. The use of the rind ensures that that the lemon taste is more balanced that juice only recipes. It is quite concentrated and goes quite a long way. It should keep indefinitely in sealed sterile bottles, but I have never managed to keep any more than a few weeks before drinking it.
Dr Weil's Sports Drink
Bring to Boil:
2 cup water
1/4 cup sugar
1/4 teaspoon salt (i use half salt)
When Cool; Add:
1/2 cup strained orange juice
And put in your water bottle, then go forth and workout!
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