| Ingredients | |||
| 4 | cup | milk, skim | |
| 12 | oz | milk, evaporated skim | |
| 4 | each | eggs | |
| 1/2 | cup | sugar | |
| 1 | teaspoon | vanilla | |
Directions: | |||
| Heat milk, canned milk, eggs, and sugar over medium heat about 10 minutes, until slightly thickened. Do not boil. Stir over a bowl of ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours. Add more skim milk if needed to achieve desired consistency. Top with ground nutmeg just before serving. | |||
1/3 c Ground coffee 1 ts Chocolate extract 1/2 ts Mint 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 |
2 c Warm Water 2 ea Env. Instant Cocoa Mix 1 x Ice Cream * * Ice cream should be one of the following: Chocolate-chip Mint or Peppermint. ~—– In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. |
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 |
20 oz Silken tofu 16 oz Vanilla soymilk 1 tb Vanilla extract 1/4 c Sugar 2 tb Brown sugar 1/4 ts Turmeric 1/2 c Brandy or rum, optional Nutmeg In a blender or food processor, combine all ingredients except nutmeg. Blending thoroughly, stopping occasionally to scrape down the sides. Serve well chilled & dusted with nutmeg. **NOTE: This vegan eggnog is rather suscpetible to the flavour of alcohol, so you amy want to start with smaller amounts if adding alcohol to your nog & add more as necessary. |
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 : |
—–FROM LOIS FLACK—– —–CYBEREALM BBS (315)785-1120—– * * * * * * * 2 c Unsweetened pineapple juice 1/2 c Cream of coconut 2 c Club soda 1 pt Vanilla ice cream In a pitcher mix pineapple juice and cream of coconut. Stir in club soda. Serve in glasses, topped with ice cream. Makes four 10-ounce servings. Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. |
1 T Brown sugar 1 Cinnamon stick 5 Whole cloves 1 Lemon rind,thinly slivered 1 Orange rind,thinly slivered 2 Thin slices lemon 1 Thin slice orange 1/2 c Orange-flavored liquer 1/4 c Brandy 3 c Louisiana coffee w/chicory Lemon rind curls Orange rind curls 1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or medium skillet; heat until sugar begins to dissolve. 2. Add citrus slices, liquer and brandy; heat. 3. Half fill a metal ladle with some of the hot liquid and carefully ignite. 4. Add to mixture in pan to ignite, ladling to distribute flavors. 5. When flame dies, add coffee; heat. 6. Serve in demitasse cups; garnish with curls of lemon and orange rind if desired. |
2 Scoops vanilla ice cream 4 oz Milk 1 pt Fresh raspberries Hershey Chocolate syrup Blend raspberries, ice cream and milk. Pour into well chilled, tall glass. Swirl chocolate syrup on top and serve. A pickle can be added for garnish. |
2 ga Elderberries, ripe, washed 2 1/2 ga Water 1/4 lb Sugar 1 ea Lemon, juice of 1 ea Yeast, cake, or env dry Mash elderberries well in a large (5 gal) pot. Add water. Bring to a boil and simmer for 15 minutes. Slowly stir in sugar and lemon juice. After 15 more minutes at simmer, remove from heat and allow to cool enough to handle. Strain through collander, then through tea strainer, then through cloth into large container, a crock or plastic/glass water container. In a cup of LUKEWARM water dissolve the yeast. Pour into berries and cover well with cloth. Allow to ferment for 10 days. Next, carefully, so as to leave dregs on bottom, pour fermenting juice into gal. jugs. Cork tightly, store in cool, dark 3 months. Draw the wine from the sediment after 3 mos. No aging req’d. Source: Leon Soniat, New Orleans Times-Picayune 28 August 1980 Recipe date: 08/28/80 |