Recipe from Sue Olsen
1 1/2 oz cream de mint
1 oz triple sec
1 oz brandy
1 oz cream de coaco
1/2 gallon vanilla ice cream
Soften ice cream and beat in the liquors. Freeze then put in a 5 quart ice cream pail.
Showing posts with label beverages. Show all posts
Showing posts with label beverages. Show all posts
Jan 24, 2012
Jan 17, 2012
Chocolate Syrup
Recipe from Joanne Olsen
1 cup cocoa (4 squares, unsweetened)
2 cups sugar
¼ tsp salt
2 cup cold water
1 tbls vanilla
In saucepan, combine first 3 ingredients. Stir in cold water. Simmer until smooth and thick (about 5 minutes), stirring or beating with rotary beater. Cool and add vanilla. Put in jar and store in refrigerator.
1 cup cocoa (4 squares, unsweetened)
2 cups sugar
¼ tsp salt
2 cup cold water
1 tbls vanilla
In saucepan, combine first 3 ingredients. Stir in cold water. Simmer until smooth and thick (about 5 minutes), stirring or beating with rotary beater. Cool and add vanilla. Put in jar and store in refrigerator.
Jan 16, 2012
Cocoa Mix
Recipe from Gail Christians
1 (12 oz) box Coffemate
1 (8 qt) box powdered milk
1 (2 lb) box Nestle Quick
1 (1 lb) box powdered sugar
Mix all ingredients together in large container.
To make hot chocolate use 4 tsp of powder to 1 cup boiling water. Serve with buttered toast.
1 (12 oz) box Coffemate
1 (8 qt) box powdered milk
1 (2 lb) box Nestle Quick
1 (1 lb) box powdered sugar
Mix all ingredients together in large container.
To make hot chocolate use 4 tsp of powder to 1 cup boiling water. Serve with buttered toast.
Abby’s Orange Drink
Recipe from Sandy Olsen
1 (6 oz) can frozen orange juice concentrate
1 cup milk
1 cup water
1 tsp vanilla
½ cup sugar
10 ice cubes
Combine all ingredients in a blender. Blend on high until completely mixed & frothy. Serve in cocktail glasses.
1 (6 oz) can frozen orange juice concentrate
1 cup milk
1 cup water
1 tsp vanilla
½ cup sugar
10 ice cubes
Combine all ingredients in a blender. Blend on high until completely mixed & frothy. Serve in cocktail glasses.
Raspberry Mint Cooler
Recipe from Jacey Sakoff
1 to 2 cups fresh mint leaves
5 cups pineapple juice
2 cups fresh raspberries (can use frozen)
1 can frozen limeade concentrate, thawed
1 (32 oz) bottle (32 oz) Sprite or 7-Up
1 lime for garnish
Rub mint leaves around sides of pitcher then drop into pitcher. Combine pineapple juice, raspberries, and limeade and add to pitcher. Chill in refrigerator until ready to use. Add 7-Up to limeade mixture when ready to serve. (If use frozen raspberries have some fresh on hand to add to the top of the glass.)
Can also freeze a batch (minus soda) beforehand in circular mold to make ice-mold to float in punch. Helps keep punch cold plus adds to the presentation.
Can add champagne.
1 to 2 cups fresh mint leaves
5 cups pineapple juice
2 cups fresh raspberries (can use frozen)
1 can frozen limeade concentrate, thawed
1 (32 oz) bottle (32 oz) Sprite or 7-Up
1 lime for garnish
Rub mint leaves around sides of pitcher then drop into pitcher. Combine pineapple juice, raspberries, and limeade and add to pitcher. Chill in refrigerator until ready to use. Add 7-Up to limeade mixture when ready to serve. (If use frozen raspberries have some fresh on hand to add to the top of the glass.)
Can also freeze a batch (minus soda) beforehand in circular mold to make ice-mold to float in punch. Helps keep punch cold plus adds to the presentation.
Can add champagne.
Cherry Valentine Punch
Recipe from Gail Christians
2 small pkg cherry Jell-O
1½ cups sugar
2 cup hot water
1 (1 oz) bottle almond extract
2 (46 oz) cans pineapple juice
1 (8 oz) bottle lemon juice
3 quarts Ginger Ale
Dissolve Jell-O & sugar in hot water. Mix all ingredients in large bowl except Ginger Ale. Chill thoroughly. Just before serving add Ginger Ale.
Yields: 50 servings
Note: To change color of punch substitute different flavor of Jell-O.
2 small pkg cherry Jell-O
1½ cups sugar
2 cup hot water
1 (1 oz) bottle almond extract
2 (46 oz) cans pineapple juice
1 (8 oz) bottle lemon juice
3 quarts Ginger Ale
Dissolve Jell-O & sugar in hot water. Mix all ingredients in large bowl except Ginger Ale. Chill thoroughly. Just before serving add Ginger Ale.
Yields: 50 servings
Note: To change color of punch substitute different flavor of Jell-O.
Subscribe to:
Posts (Atom)