Recipes Ingredients:
1 Ripe banana, peach, or
1/2 c Low-fat yogurt
Nectarine, peeled, cut up. 1
ts Honey, Sugar or maple syrup
1/2 c Milk OR
1 tb Natural bran
Recipe Instructions:
1>. Combine banana, milk, honey and bran in Blender or food processor. Whirl until smooth. Pour into tall glass.
Recipes Ingredients:
1/3 c Ground coffee
1/2 ts Almond extract
1 ts Vanilla extract
1/4 ts Anise seeds
Recipe Instructions:
Place Coffee in a Blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. WIth processor runnin, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in Refrigerator Yields: mix for eight 6 ounce servings.
Recipes Ingredients:
3 cn Large frozen Hawaiian Punch
1 qt Rasberry sherbert
3 cn Large frozen Lemonade
2 qt Ginger ale
2 cn Large frozen Orange juice
Recipe Instructions:
In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles).
Recipes Ingredients:
1 Ginger root 1
1/2 lb Sugar
1 Lemon, grated rind only
1 ga Water; boiling
2 oz Cream of tartar
1 Envelope yeast
Recipe Instructions:
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until Sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a Tea strainer or similar, then through cloth. Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink.
Recipes Ingredients:
Lemon Juice 2 tb Chocolate syrup; divided
Sugar 1/2 c Whipping cream; whipped
3/4 c Galliano liqueur; divided
6 Cinnamon sticks; 4 1/2″
6 c Hot coffee; divided
Recipe Instructions:
Rinse glass with Hot water; dry. Dip rim of glass in lemon juice, then in sugar, making a 1/4 inch band of Sugar around top of glass. Rotate glass over flame of an Irish Coffee burner or alcohol burner until Sugar crystallizes on glass. Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill with Coffee to 1/2 inch from top of glass; stir in 1 ts Chocolate syrup. Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick. Repeat procedure for each serving. Yeild: 6 servings.
Recipes Ingredients:
1 qt Non-fat milk
1 ts Vanilla extract
4 Eggs; lightly beaten
Ground nutmeg for garnish
1/4 c Powdered sugar
Recipe Instructions:
In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink. For a cold variation, pour mixture into Blender container and add one cup of crushed ice. Blend until frothy. Makes 10 one cup servings.