Beverages

Banana Milk Shake
(Low-Cal)
1 large ripe banana
1 tablespoon sugar
1/2 cup crushed ice
1/2 teaspoon vanilla extract
1/3 cup dry milk

Slice banana into blender container; add sugar. Beat until smooth. Pour in 1/2 cup cold water; add ice, vanilla and dry milk. Beat until smooth and fluffy. Pour into 2 chilled glasses. Yield: 2 servings.

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Bailey's Irish Cream
1 pint whipping cream
1 can sweetened condensed milk
1 cup brandy (whiskey or Scotch)
1/2 cup rum
3 eggs
1 teaspoon vanilla or almond extract
1-1/2 tablespoons chocolate syrup

Place all ingredients in a blender and blend for 30 seconds.
Please note: Please be aware of the problems with raw eggs and salmonella in the American poultry industry. Use caution when making this recipe.

Breakfast Diet Drink

(Low-Cal)
2-1/2 cups nonfat dry milk
1/2 cup Vitamin A and C Mineral fortified malted milk powder
1/4 cup corn oil

Mix dry milk and malted milk. Add corn oil; work together until well
mixed. Add 4 cups ice water. Process in blender until smooth.
Refrigerate. Shake well before using.

Harvest Punch
1/4 cup sugar
1/4 cup water
6 whole cloves
1 stick cinnamon
1 quart orange juice
2 cups sweet cider or apple juice
1 orange, cut into slices and studded with whole cloves (garnish)

In small saucepan combine water, sugar, cloves and cinnamon stick;
simmer 5 minutes over low heat. Strain into punch bowl. Stir in
chilled orange juice and cider. Chill. Garnish with clove studded
orange slices. Serve over ice if desired. Makes 12 servings, 1/2 cup
each. Note: Recipe may be doubled or tripled.

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Pumpkin Smoothie
1 (15 ounce) can pumpkin, chilled
1 (12-ounce) can evaporated milk (1-1/2 cups) chilled
1/2 large banana, sliced (1/2-cup) optional
Orange slices (optional)
1 cup orange juice, chilled
1/2 cup packed brown sugar
Ice cubes, optional
Ground nutmeg or cinnamon (optional)

In blender container, combine pumpkin, evaporated milk, orange juice,
banana and sugar. Cover and blend until smooth. Serve over ice cubes;
sprinkle with nutmeg or cinnamon and garnish with orange slices. Serves 6.

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Frosty Party Punch
1/2 cup sugar
1/2 cup lemon juice
1 cup orange juice
2 cups cranberry juice
1 gallon raspberry Kool-Aid
1 quart 7-up or ginger ale
1 pint raspberry sherbet

Strain fruit juices. Combine first 4 ingredients into large bowl. Stir until sugar dissolves. Mix in the gallon of Kool-Aid; refrigerate. When ready to serve, add 7-up or gingerale; float the sherbet in the punch. Yield: 1-1/2 gallons (35 to 40 servings).
Note: You can substitute the flavors of Kool-Aid and sherbets for other flavors.

Instant Hot Chocolate Mix
10 cups Instant dried milk
5 cups Sugar
2 cups cocoa

Mix all together. Store in dry place. Put about 3 tablespoons to a cup
of hot water.

Mulled Wine (Gluhwein)

1 bottle red wine
1/4 pint water
1/2 pound sugar
2 cloves
1 inch of cinnamon stick
lemon peel

Boil all the ingredients, except wine, and reduce the quantity by half.
Strain, add to the wine, and bring almost to a boiling point. Serve hot.

Orange Smoother
6 ounce orange juice
1 cup milk
1 cup water
¼ cup sugar
½ teaspoon vanilla
10 ice cubes

Mix in blender and refrigerate.

Peach Blossom Shake – Thanks Wendy!

1 large ripe peach
1/2 tsp. lemon juice
1/3 cup vanilla ice cream
1/2 cup milk
1/2 tsp. honey
Dash of nutmeg
Measure all ingredients into blender except ice cream. Blend well. Add
ice cream. Blend again. Sprinkle nutmeg. Serve in tall slim glass. Makes
1 shake.

Hot Buttered Cranberry Punch
1 (1 pound) can jellied cranberry sauce
1/3 cup (firmly packed) light brown sugar
¼ teaspoon cinnamon
¼ teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups water
2 cups unsweetened pineapple juice
Butter

Crush cranberry sauce in saucepan with fork; mix in sugar, cinnamon, allspice, cloves, nutmeg and salt. Add water gradually, beating until smooth with rotary beater. Stir in pineapple juice. Heat to boiling point, then simmer for 5 minutes. Pour into punch cups; float a pat of butter in each cup. Yield: 6 cups.

Eggnog Punch
6 eggs
1/2 cup sugar
1-1/2 teaspoon nutmeg
3 cups half and half
3 cups heavy cream
3-1/2 teaspoon vanilla
7 small bottles Seven-Up
1/2 gallon vanilla ice cream
1/2 cup chopped maraschino cherries

Combine eggs, sugar, and nutmeg in large bowl. Beat until light. Stir in half-and-half, vanilla, and cream. Pour into punch bowl. Add seven-up slowly; mix gently. Spoon ice cream into punch; sprinkle cherries over top. Serve immediately. Yield: 32 servings.

Strawberry Punch

3 (6-ounce) cans frozen lemonade (diluted according to directions)

2 to 3 packages frozen strawberries

1 quart ginger ale

In a large bowl dilute lemonade according to directions on can.

Stir in the strawberries. Add the ginger ale slowly before serving.

Grapefruit Spritzer

1 can (6-ounces) frozen concentrated grapefruit juice, thawed

2-1/2 to 3-cups chilled club soda

Pour grapefruit juice into a pitcher and

Gradually add chilled club soda; mix well. Serves: 4.

Friendship Tea

1 (1-pound) jar Tang

1 package lemonade mix

3/4 cup instant tea

2 cup sugar

1 teaspoon ground cloves

2 teaspoon ground cinnamon

Mix all ingredients well. Place in jar; cover tightly. Place 2-teaspoons in cup of boiling water to serve. Yield: 30 servings.

Famous Coffee Punch

1/2 gallon vanilla ice cream

1 cup instant coffee

1/2 cup cocoa

1-1/2 cups sugar

1 cup boiling water

1 teaspoon vanilla

3 quarts milk

1 quart whipping cream, whipped

3 cups cold water

In a large serving bowl combine coffee granules, cocoa, and sugar. Add the boiling water and blend mixture until smooth. Stir in cold water, vanilla and milk. Just before serving, gently fold in whipped cream and softened ice cream. Yields: 40 cups.

Strawberry Daiquiri

4 to 5 cups fresh or frozen strawberries

1 cup powdered sugar

1 (6-ounce) can lemonade

1 (6-ounce) can limeade

1 to 2 cups rum

1 quart 7-Up

Mix all of the ingredients in the blender and freeze. Serve as a slush.

Sunrise Shake

1 cup fresh strawberries or other fresh fruit

1/2 cup orange juice

1/2 cup dry powdered milk

1/4 teaspoon vanilla

Ice cubes

1 whole strawberry, optional

Fresh mint, optional

Place strawberries, orange juice, powdered milk and vanilla in blender. Add about 5 ice cubes. Blend until all ingredients are thoroughly mixed. If you desire a thinner drink then you can add more ice cubes. Serve in a 10-ounce glass. Garnish with a whole strawberry and a few mint leaves, if desired.

Brandy Slush

2 cups sugar

4 packets tea bags (I use Lipton)

12 ounces lemonade, frozen

12 ounces orange juice, frozen

2 cups brandy

7 cups water, boiling

2 cups water boiling

Boil 7-cups water in a large saucepan. After full boil add the sugar. Stir until sugar is dissolved. In another saucepan boil the 2-cups water, immerse 4 tea bags. Remove from heat and let cool. Squeeze out the tea bags to add extra flavor. Pour tea into large container (ice cream buckets works great!) and then stir in water and sugar mixture. Stir in remaining ingredients. Mix well. Freeze overnight. Stir in the morning, and let freeze another 8 to 10 hours. Serve with lemon-lime soda or lemonade. Serves: 25 at approximately 79 calories.

Slush

6 cups water

4 cups sugar

6 bananas

12 ounce can frozen orange juice

46 ounce can pineapple juice

In a large saucepan heat but do not boil the water and sugar until sugar dissolves. Remove from heat and cool. In blender combine bananas, frozen orange juice and pineapple juice and blend. Combine the fruit and syrup mixture (water and sugar) together and mix well. Freeze in ice cream pails. Serve with 7-up or carbonated water. Makes two ice cream pails.

Orange Slush

9 cups water

1-1/2 cups sugar

2 large cans Five Alive

3 cups Vodka

In large saucepan boil the water and sugar. Remove from heat and add the Five Alive. Put in container and refrigerate until it is chilled real well. Remove from refrigerator and add 3-cups vodka. Freeze for at least 24 to 36 hours, stirring occasionally. Stir and fill glasses about 2/3's full with slush and top with Sprite.

Fruit Punch

2 (46-ounce) cans pineapple juice

2 (6-ounce) cans frozen limeade

2 quart ginger ale

2 quart lime sherbet

1 bottle green maraschino cherries

Chill pineapple juice. Prepare limeade according to package directions;

mix with pineapple juice. Add sugar, if desired. Add ginger ale; spoon sherbet into punch. Garnish with cherries.

Death by Chocolate Thanks Joyce!

1 (18.25 ounce) box chocolate cake mix

1/2 cup coffee liqueur (Kahlua)

2 (16-ounce) containers whipped topping

2 (6 serving size) packages instant chocolate pudding

8 cups milk

6 (1.4 ounce) butter toffee candy bars, crushed toasted slivered almonds

Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1-inch cubes and set aside.

Mix the pudding mixes with the milk until thick. In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding,1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving. Makes 1 large punch bowl. Rich and yummy!

Banana Slush Punch

1/2 cup sugar

1 large can orange juice

1 small can lemonade

3 to 4 bananas

1/2 can pineapple juice

3 cups water

7-up

Place all of the ingredients into a blender and blend well. Pour into a large container and add 3-cups water, 1/2 can pineapple juice. Place lid on container and freeze. Scoop into glasses and add 7-up. (Use an ice cream bucket to freeze. Works great!)

Slush Punch

8 cups boiling water

12 ounce frozen lemonade

1 cup sugar

2 cup blackberry or apricot brandy

12 ounce frozen orange juice concentrate

7-Up or lemon sour

In a saucepan, combine water and sugar, heat until sugar is dissolved. Remove from heat and cool. Add the remaining ingredients. Mix well. Pour the mixture into a large container or ice cream bucket. Freeze in for 24 hours. Serve 1/2 glass of slush with 1/2 glass of 7-Up or lemon sour. Can be kept frozen for months.

Party Punch

1 (6-ounce) can frozen orange juice concentrate

1 (6-ounce) can frozen lemonade concentrate

3 liters lemon-lime flavored carbonated beverage

1 quart raspberry sherbet

In a large punch bowl combine orange juice concentrate, lemonade concentrate, and lemon-lime soda. Stir gently to mix. Just before serving slide in the sherbet. Makes 24 servings

Hot Mulled Cider

4 quarts apple cider

1 cup firmly-packed brown sugar

9 whole cloves

9 whole allspice

4 cinnamon sticks, broken into 1-inch pieces

2 lemons, thinly sliced

Tie cloves, allspice and cinnamon in a cheesecloth bag; place in a large saucepan with cider and sugar; simmer for 5 minutes. Just before serving remove spice bag. Serve in mugs, and float a lemon slice in each. Serves: 16.

Spiced Peach Punch

1 (46-ounce) can peach nectar

1 (20-ounce) can orange juice

1/2 cup firmly packed brown sugar

3 (3-inch) pieces stick cinnamon, broken

1/2 teaspoon whole cloves

2 tablespoons bottled lime juice

In a saucepan, combine the peach nectar, orange juice, and brown sugar. Stir to mix well. Tie the cinnamon and cloves in a small cheesecloth bag; drop into saucepan. Heat slowly, stirring constantly, until the sugar dissolves; simmer for 10 minutes. Stir in lime juice. Ladle into mugs. Garnish each with thin strips of orange rind threaded onto cinnamon sticks, if desired. Serve warm. Serves: 12.

This light wine punch with pieces of fruit shows off best in a clear glass bowl. A large fish bowl is ideal for serving this clear White Wine Punch with colorful fruits. Add a string of shiny balls around rim and drop in some colored glass floats. Have all ingredients well chilled when preparing this punch

White Wine Punch

2 bottles (4/5 quart each) dry white wine

2 quarts apple juice

6 tablespoons lemon juice

1 small can (14-ounce) pineapple chunks

1 jar (8-ounce) maraschino cherries

1 small bunch grapes

Chunk of ice

In your punch bowl or fish bowl, combine wine, apple juice, and lemon juice. Drain pineapple chunks and maraschino cherries; drop into the punch along with grapes. Add a chunk of ice to keep the punch chilled. Serve some fruit in each cup. Makes about 25 six-ounce servings.

Southern Coffee Punch

2 quarts strong cold coffee

1 pint cold milk

2 teaspoons vanilla

1/2 cup sugar

1 quart vanilla ice cream

Nutmeg, to taste

In a large punch bowl combine the coffee, milk, vanilla and sugar. Stir the mixture until the sugar is dissolved. Chill thoroughly. When ready to serve; add scoops of ice cream. Sprinkle lightly with nutmeg if using. Yields: 20 servings.

Warm-Up Eggnog

6 eggs, separated

1 cup sugar

1 pint whipping cream

1-1/2 cup bourbon

1/4 cup dark heavy rum (opt.)

1/2 tablespoon nutmeg

Beat egg whites until stiff, but not dry; fold in 1/2 of the sugar. Beat cream until stiff, adding remaining sugar gradually. Beat egg yolks until thick and lemon colored; fold into cream slowly. Fold in 1/2 of the bourbon; fold in egg whites, folding in remaining bourbon with egg whites. Fold in rum, if desired. Sprinkle with nutmeg; serve in chilled punch cups. Yields: 16 cups.

Green Sherbet Punch

2 (46-ounce) cans pineapple juice

2 (6-ounce) cans frozen limeade

2 quart ginger ale

2 quart lime sherbet

1 bottle green maraschino cherries

Chill pineapple juice. Prepare limeade according to package directions; mix with pineapple juice. Add sugar, if desired. Add ginger ale; spoon sherbet into punch. Garnish with cherries.

Champagne and Strawberries

1 pint fresh strawberries, washed and hulled

1 bottle champagne or sparkling Burgundy

Divide the strawberries among champagne glasses.

Pour chilled champagne over the berries. Serve cold.

By Jingo! Juice

4 tablespoons blackberry jelly

2 large oranges

1 pint ginger ale

Ice cubes

Squeeze the juice of 1 orange. Wash and cut the second orange into slices. Don’t peel. In a large container, mix together with the jelly. Add the ginger ale and ice cubes. Mix well and serve at once. If you are going to delay serving, leave out the ice cubes and ginger ale until the last minute.

Easy Punch

1 package cherry Kool-Aid

1 package strawberry Kool-Aid

3 quarts water

2 cups sugar

1 can frozen orange juice

1 can frozen lemonade

1 quart ginger ale

Dissolve the Kool-Aids and sugar n the water. Add the frozen juices and stir until dissolved. Add the ginger-ale just before serving. Makes: 1-1/2 gallons

Spicy Tomato Cocktail

1 cucumber, peeled and grated

6 cups canned tomato juice

3 green onions (scallions), chopped

2 tablespoons lemon juice

Dash of Tabasco sauce

1 teaspoon Worcestershire sauce

1 tablespoon prepared horseradish

In a container, add the cucumber to the tomato juice with the remaining ingredients. Cover and refrigerate for 2 hours or overnight. Strain before serving. Serves 8 (1-cup per serving) at 38 calories. Exchange Values= 2 vegetable exchanges

Lemon Tea

6 quarts water

4 quart size tea bags

1 cup sugar

2 (12-ounce) cans frozen lemonade concentrate, thawed and undiluted

Fresh mint leaves, optional

Lemon slices, optional

In a saucepan bring the water to a boil. Add the tea bags. Remove from heat; cover and let stand for 20 minutes. Add the sugar and lemonade concentrate. Stir until dissolved. Add the mint leaves if desired. Serve over ice and garnish with lemon slices, if desired. Yields approximately 7 quarts.

Hot Chocolate Mix

4 to 6 cups powdered milk

2 cups coffee creamer

3 cups Nestles Quik

1 cup powdered sugar

In a container with a lid combine the dry ingredients. Mix well. Cover and store in an airtight container. To serve mix 4 teaspoons of mix per cup of hot water.

Strawberry Smoothie

20 strawberries

2 cup water

1 cup milk

2 tablespoon sugar

6 ice

2 egg

Place in blender and blend until thick. Serves: 2.

NOTE: Please be aware of the problems with raw eggs and salmonella in the American poultry industry. Use caution when making this recipe.

Banana Flip

1 very ripe banana, mashed

1 teaspoon honey

5 teaspoons orange juice

2/3 cup lowfat milk

1 scoop ice cream

In a mixing bowl combine the banana and honey. Mix well. Add the orange juice and milk. Beat for 2 minutes. Pour the mixture into a glass and put a scoop of ice cream on top. Serves: 1.

Easy Punch 2

3 cans concentrated lemonade

1 (46-ounce) can pineapple juice

2 cans concentrated orange juice

Ginger ale,

In a large punch bowl combine all of the ingredients. Add water according to can directions. Add ginger ale as you desire to keep it bubbly. Serves: 50.

Hot Buttered Rum Mix

2 sticks butter

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 cup powdered sugar

1/2 teaspoon allspice

2 cups vanilla ice cream

Cream together the butter, nutmeg, cinnamon, powdered sugar and allspice. Bring ice cream to room temperature. Blend with butter mixture and freeze.

For 1 serving, mix 1 short tablespoon mix with 1 jigger of rum and 1/2 cup hot water.

Holiday Cider

1 medium-size orange

1-1/2 teaspoons whole cloves

1 gallon apple cider

3/4 cup red cinnamon candies

2 (3-inch) sticks cinnamon

Slice the orange into 6 wedges; stud the wedges with cloves. Set aside. Combine cider and candies in a Dutch oven over medium heat; stir and cook until candies are dissolved and mixture is thoroughly heated. Pour the cider mixture into a heat-proof punch bowl. Add clove-studded orange wedges and cinnamon sticks. Serve hot. Yield: 1 gallon.

The tea will blend with the apple juice for a wonderful thirst quencher.

Dapple Apple Flip

6 regular-size tea bags

3 cups boiling water

1 quart apple juice

2 tablespoons lemon juice

Sugar

Ice cubes

Place the tea bags in a tea pot; pour the boiling water over the tea bags. Brew for 3 to 5 minutes. Pour into a large pitcher and let stand at room temperature to cool. Add the apple juice and lemon juice; sweeten with sugar to taste. Pour over ice cubes in tall glasses. Garnish with a lemon wedge if desired. Makes: 8 servings.

Hot Apple Cider Punch

1 gallon apple cider

2 teaspoons whole cloves

2 teaspoons whole allspice

2 (3-inch) cinnamon sticks

2/3 cup sugar

2 oranges, studded with cloves

In a large saucepan combine the apple cider, allspice, cinnamon, and sugar. Stir and heat to boiling. Cover and reduce heat to simmer. Simmer for 20 minutes. Remove from heat and strain the punch. Pour the punch into a large punch bowl. Float the oranges in the punch bowl. Serves: 32 at approximately 1/2-cup each.

Mock Orange Julius

1 (6-ounce) can unsweetened orange juice concentrate, thawed

1-1/3 cups skim milk

3 tablespoons granulated sugar

2 tablespoons nonfat dry milk powder

1 teaspoon vanilla

8 ice cubes

Place all of the ingredients into a blender container. Blend at low speed for 1 minute. Then blend on high speed for 1 minute. The mixture will become frothy and ice will be chopped. Serve immediately. Makes: 3 servings at 188 calories per serving.

Mexican Coffee

1 ounce Kahlua

1/2 ounce Tequila

Hot coffee

Whipped cream

Add Kahlua and Tequila to hot coffee. Top with the whipped cream and dust with cocoa powder.

Mexican Coffee 2

1 quart milk

1 teaspoon cinnamon

1 teaspoon vanilla

2/3 cup hot cocoa mix

1/3 cup instant coffee

8 cup boiling water

In a small saucepan mix ingredients and heat to hot but not boiling. Serve in individual mugs with whipped cream and a cinnamon stick, if desired. Makes 3 quarts.

Margaritas

1/2 large can lemonade

1/3 large can limeade

2 shots Triple Sec

4 shots Tequilla

Fill the blender with ice. Add all of the ingredients and blend well. Serve immediately.

Optional: Salt the rims of glasses prior to serving.

Banana Smoothy

1-1/2 cup milk

1 large banana

1 tablespoon honey

1/4 teaspoon vanilla

Combine all of the above ingredients into a blender and mix well. Drink.

St. Patrick's Punch

1 pint milk

1 pint lime sherbet

Few drops of green food coloring

1 quart carbonated grapefruit beverage

In a large punch bowl mix together milk and sherbet until sherbet is soft. Stir in the food coloring. Slowly pour carbonated beverage down the side of bowl and stir carefully. Garnish with mint or green cherries. Yield: 12 servings.

Mulled Cranberry Cider

8 cups (2 quarts) cranberry juice cocktail

3 cups frozen unsweetened red raspberries, thawed and slightly mashed

6 cinnamon sticks, each 3-inches long

1-1/2 teaspoons whole cloves

1 vanilla bean, split

4 cups (1 quart) apple cider, at room temperature

In a large saucepan, bring the cranberry juice, raspberries, cinnamon sticks, cloves, and vanilla bean to a boil over high heat. Lower the heat and simmer, uncovered, for 15 minutes.

Strain through a tea strainer or a sieve lined with 100% cotton cheesecloth into a large heatproof pitcher. Carefully pour in cider. Stir gently. Makes twelve 8-ounce servings.

Banana Cocoa

3 tablespoons unsweetened cocoa

2 tablespoons sugar

3 cups milk

1 cup mashed ripe banana

In a small saucepan combine the cocoa and sugar. Stir in milk and bananas. Place over medium heat stirring constantly until mixture comes to a boil. Serve garnished with sliced bananas. Serves: 4.

Lemon-Banana Shake

1 pint vanilla ice cream, softened

1 can (6-ounces) frozen concentrated lemonade, thawed

1 cup bananas, mashed

3 cups milk

1 pint vanilla ice cream

In a large mixing bowl beat the soft ice cream. While beating the ice cream, gradually add lemonade; blend in the bananas. Gradually add the milk until well blended. Pour into large glasses and top with scoops of ice c