1 cinnamon stick
1-teaspoon whole cloves
1-quart cranapple juice
2 cups burgundy wine
Place sugar in small saucepan and add water gradually. Stirring to blend. Add the rest of the spices and salt. Bring to boil, and then simmer 20 minutes. Remove spices and chill. When ready to serve, add sugar and spice syrup to chilled cranapple juice and wine. Stir and serve in tall wine glasses.
Yields: 4 servings
2 cups plain fat-free yogurt
2 ripe medium bananas
1 cup sliced fresh strawberries or unsweetened frozen strawberries
1 cup mixed fresh berries, such as raspberries, blueberries, and/or blackberries, or unsweetened frozen mixed berries
In a blender container combine yogurt and fruit. Cover and blend until pureed. If desired, top with a few fresh berries.
2 cups fresh or frozen red raspberries
4 or 5 tea bags
5 cups boiling water
Place raspberries and tea bags in a glass bowl. Pour boiling water over raspberries and tea bags. Cover and let stand for 5 minutes. Remove tea bags; discard. Strain berries from tea; discard berries. Cool for several hours. If desired, chill. Serve tea over ice.
1 (4-oz) jigger of brandy
1 (4-oz) jigger crème de cacao
1 (4-oz) jigger Kailua or Swiss chocolate
Blend well and finish filling blender with non-dairy whipped topping and blend. Pour about 5 ounces in small liqueur glasses (or plastic substitute), set on cookie sheet in freezer About 5 to 8 minutes before serving, remove from freezer. Great to serve in lieu of dessert.
Iced Green Tea
12 cups of water
1/4 cup sugar
3 inches fresh ginger, peeled and thinly sliced
12 to 16 green tea bags
key limes or limes, quartered (optional)
orange peel strips (optional)
In a large saucepan combine water, sugar, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat. Add tea bags; cover and let stand for 3 minutes. Remove tea bags; discard. Strain ginger from tea; discard ginger. Transfer tea to 2 gallon punch bowl. Cover; cool several hours. If desired, chill. If desired, alternate strawberries, lime quarters, and orange peel strips on 12-inch skewers. Serve tea over ice cubes; use fruit skewers as swizzle sticks.
Hot Spiced Cider
8 cups apple cider or apple juice
1/4 cup packed brown sugar
6 inches stick cinnamon
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon shredded orange peel
8 thin orange wedges (optional)
8 whole cloves (optional)
In a large saucepan combine cider and sugar. For spice bag, place cinnamon, allspice, the 1 teaspoon cloves, and the orange peel in the center of a double-thick, 6-inch square of 100 percent-cotton cheesecloth. Tie closed with clean string. Add spice bag to the saucepan with cider mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Meanwhile, if desired, stud orange wedges with cloves. Remove spice bag and discard. Serve cider in mugs. If desired, garnish with clove-studded orange wedges.
Easy Party Punch
1 12-ounce can frozen citrus blend juice concentrate, thawed
1 12-ounce can frozen berry blend juice concentrate, thawed
2 2-liter bottles ginger ale, chilled
ice cubes or ice ring
In large punch bowl combine concentrates. Add ginger ale and ice. If desired, garnish with orange slices and strawberries.
2/3 cup hot strong coffee
Desired coffee flavoring
ground cinnamon or nutmeg (optional)
Stir together hot coffee and desired flavoring. If desired top with whipped cream and sprinkle with cinnamon.
Chocolate-Liqueur Dessert Coffee-------------------------------------
Stir 1 tablespoon chocolate-flavored syrup and 1 tablespoon coffee liqueur or orange liqueur into hot coffee.
Chocolate-Mint Dessert Coffee-----------------------------------------
Stir 1 tablespoon chocolate-mint liqueur into hot coffee.
3 cups water
4 green tea bags
1 mint tea bag
2 cups cranberry juice, chilled
fresh mint leaves or fresh cranberries
In a medium saucepan bring water to boiling. Remove from heat. Add green and mint tea bags. Cover and let stand for 10 minutes. Remove tea bags; discard. Cover and let chill for 2 hours. Transfer the tea to a pitcher; stir in the cranberry juice. Serve over ice. If desired garnish with fresh mint leaves or cranberries. Chill reaming tea for up to 2 days.
8-cups cranberry juice cocktail
8-cups orange juice
2 lemons thinly sliced
4 tablespoons sugar
1 cinnamon stick
1/2 teaspoon nutmeg
To Serve Hot:
Mix all ingredients and simmer slowly for 10 minutes. Remove lemon slices, garnish with slices of orange.
To Serve Cold:
Simmer lemon, sugar, and spices with 2 cups of the cranberry juice. Add remaining fruit juices, chill and serve over ice mold or cubes.
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