HOMEMADE KAHLUA
40 oz. water (5 c.)
32 oz. water (4 c.)
3 lb. sugar
1 oz. vanilla
12 tbsp. freeze dried coffee
1/5th pure grain alcohol
Boil 40 ounces of water and sugar for 20 minutes in one pot. Boil 32 ounces of water and coffee for 10 minutes. Mix together in a large container and cool. When cooled add vanilla and alcohol. Drink.
Sabrina Houston
AUNT SUSAN'S LEMONADE
1 1/2 c. sugar
2 1/2 c. water
6 lemons
2 oranges
1 c. fresh mint
Zests of 1 orange
Bring water-sugar mixture to a boil. Cook 5 minutes, let cool. Add juice of lemons and oranges. Add orange zests. Pour over 1 cup mint. Let stand 1 hour, preferably longer. Remove mint. Store as a concentrate. To serve, pour 1/3 cup concentrate and 2/3 cup cold water over crushed ice.
Susan Arnold
KATHERINE’S ICED TEA
2 qts. spring water
12 single decaffeinated tea bags
1 c. water
1 c. sugar
1/2 c. orange juice
1 c. lemon juice
Orange slices
Lemon slices
Ice cubes
In medium saucepan, bring 2 quarts of water to a boil. Add tea bags and steep 10 minutes. Remove tea bags. In a small saucepan, slowly boil 1 cup water with sugar for 3 to 5 minutes or until sugar is dissolved. Add sugar syrup and citrus juices to tea. Remove to pitcher or bowl and refrigerate until chilled. May be refrigerated several hours. Before serving, add fruit slices and ice cubes. Makes 10 cups.
Katherine Mills
IRISH CREAM
1 1/2 c. whipping cream
2 tsp. Hershey's chocolate syrup
3 eggs
1 c. whiskey, to taste
1 can Borden's sweetened condensed milk
1 tsp. vanilla
1/4 tsp. coconut extrac
Blend well in blender. Refrigerate. Let age 2 or more days.
Shannon O’neil
HOT SPICED CIDER
1 qt. apple cider
1/4 c. orange juice
2 (4 inch) sticks cinnamon
6 whole cloves
Combine ingredients in a 2-quart saucepan. Cook over medium heat until thoroughly heated. Serve hot. Serve with cinnamon sticks. Serve on a blustery Boston day. Servings: 1 quart.
Maria Martinez
BLOODY MARYS
1 (46 oz.) can tomato juice
1 1/2 to 2 c. vodka
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1/2 tsp. Salt
Few drops bottled hot pepper sauce Celery sticks
In a large pitcher combine all ingredients. Cover, refrigerate several hours or overnight. Pour into salt-rimmed glasses. Serve each with celery stick stirrer. Great for the morning after.
Angela Loup
HOLIDAY EGGNOG
6 eggs
1 c. sugar
1 c. milk
1 c. dark rum (opt.)
1 tsp. vanilla extract
3 c. heavy cream
Nutmeg
Beat eggs until combined. Gradually beat in sugar and continue beating until foamy. Stir in the milk, rum and vanilla. Beat the cream until just thickened. Gently fold cream into the egg mixture. Refrigerate. Sprinkle with nutmeg before serving. 16 servings. Work time: 15 minutes.
Peggy Boudreaux
STRAWBERRY DAIQUIRI
2 c. boiling water
1 3/4 c. sugar
2 sm. pkgs. strawberry Jell-O
2 pkgs. strawberry Kool-Aid (unsweetened)
1 lg. can pineapple juice
1 qt. ginger ale
2 (10 oz.) frozen strawberries or 2 qts. homegrown strawberries
3 c. white rum
Combine all ingredients and freeze. Stir occasionally while mixture is freezing. May be served frozen or put in blender with a little 7-Up. Makes 6 quarts.
Carrie Ann
COFFEE FOR COMPANY
3/4 c. Maxwell House coffee, any variety
Zest from 1/2 orange
2 cinnamon sticks, broken or 1/2 tsp. ground cinnamon
1 tbsp. chopped candied ginger
6 c. cold water
In basket of coffee maker, mix coffee, orange zest, cinnamon and ginger. Pour water into receptacle; brew as directed for your coffee maker. Serve hot with assorted liqueurs and whipped cream, if desired. Makes 8 servings.
Rita Richard
WASSAIL
1 tbsp. allspice (whole)
6 cinnamon sticks
1 pt. cranberry cocktail
6 c. apple cider
1 tbsp. Angostura bitters
1/4 c. sugar
1 1/2 c. Rum
Blend liquids, sugar, and simmer with spices for 20 minutes. (You can place spices in a cheese cloth for easy removal.) Remove spices and serve with floating orange slices. Serve hot.
Margo Franklin
MARGARITAS FOR A CROWD
1 qt. Jose Cuervo gold tequila
2 c. triple sec liqueur
1 qt. sweet and sour mix
2 qt. margarita mix
1/2 c. lime juice
Margarita salt
Fresh limes
Mix together all liquid in a large plastic container to freeze. This will freeze to a slushy state. Prepare glasses by rubbing a fresh lime on the rim and dip in salt. Approximately 30 servings.
Becky Barbor
LONG ISLAND ICED TEA
1/2 c. Tequila
1/2 c. Gin
1/2 c. Rum
1/2 c. Triple Sec
32 oz. Lemonade
32 oz. Coke
Mix all of the above together and serve over ice. Makes 3 quarts.
Lucy Bass
OLD - FASHIONED WASSAIL
1 tbsp. whole cloves
1 (3 inch) stick cinnamon
2 qt. apple cider or apple juice
1 qt. cranapple juice
1 (46 oz.) can pineapple juice
1 (12 oz.) can frozen orange juice concentrate, thawed and undiluted
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
1 c. plus 2 tbsp. water
1/2 c. sugar
Lisa Franks
HOT BUTTERED RUM
/2 c. butter
2 1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. vanilla
1/2 tsp. Molasses
Melt butter and stir in rest of ingredients. Mix well. To each cup add 2 teaspoons mix, 1 jigger rum or brandy and fill cup with boiling water. Store in refrigerator. Is a big recipe, but then if not going to use up in a short time, freeze leftovers.
Sarah Roberts
40 oz. water (5 c.)
32 oz. water (4 c.)
3 lb. sugar
1 oz. vanilla
12 tbsp. freeze dried coffee
1/5th pure grain alcohol
Boil 40 ounces of water and sugar for 20 minutes in one pot. Boil 32 ounces of water and coffee for 10 minutes. Mix together in a large container and cool. When cooled add vanilla and alcohol. Drink.
Sabrina Houston
AUNT SUSAN'S LEMONADE
1 1/2 c. sugar
2 1/2 c. water
6 lemons
2 oranges
1 c. fresh mint
Zests of 1 orange
Bring water-sugar mixture to a boil. Cook 5 minutes, let cool. Add juice of lemons and oranges. Add orange zests. Pour over 1 cup mint. Let stand 1 hour, preferably longer. Remove mint. Store as a concentrate. To serve, pour 1/3 cup concentrate and 2/3 cup cold water over crushed ice.
Susan Arnold
KATHERINE’S ICED TEA
2 qts. spring water
12 single decaffeinated tea bags
1 c. water
1 c. sugar
1/2 c. orange juice
1 c. lemon juice
Orange slices
Lemon slices
Ice cubes
In medium saucepan, bring 2 quarts of water to a boil. Add tea bags and steep 10 minutes. Remove tea bags. In a small saucepan, slowly boil 1 cup water with sugar for 3 to 5 minutes or until sugar is dissolved. Add sugar syrup and citrus juices to tea. Remove to pitcher or bowl and refrigerate until chilled. May be refrigerated several hours. Before serving, add fruit slices and ice cubes. Makes 10 cups.
Katherine Mills
IRISH CREAM
1 1/2 c. whipping cream
2 tsp. Hershey's chocolate syrup
3 eggs
1 c. whiskey, to taste
1 can Borden's sweetened condensed milk
1 tsp. vanilla
1/4 tsp. coconut extrac
Blend well in blender. Refrigerate. Let age 2 or more days.
Shannon O’neil
HOT SPICED CIDER
1 qt. apple cider
1/4 c. orange juice
2 (4 inch) sticks cinnamon
6 whole cloves
Combine ingredients in a 2-quart saucepan. Cook over medium heat until thoroughly heated. Serve hot. Serve with cinnamon sticks. Serve on a blustery Boston day. Servings: 1 quart.
Maria Martinez
BLOODY MARYS
1 (46 oz.) can tomato juice
1 1/2 to 2 c. vodka
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1/2 tsp. Salt
Few drops bottled hot pepper sauce Celery sticks
In a large pitcher combine all ingredients. Cover, refrigerate several hours or overnight. Pour into salt-rimmed glasses. Serve each with celery stick stirrer. Great for the morning after.
Angela Loup
HOLIDAY EGGNOG
6 eggs
1 c. sugar
1 c. milk
1 c. dark rum (opt.)
1 tsp. vanilla extract
3 c. heavy cream
Nutmeg
Beat eggs until combined. Gradually beat in sugar and continue beating until foamy. Stir in the milk, rum and vanilla. Beat the cream until just thickened. Gently fold cream into the egg mixture. Refrigerate. Sprinkle with nutmeg before serving. 16 servings. Work time: 15 minutes.
Peggy Boudreaux
STRAWBERRY DAIQUIRI
2 c. boiling water
1 3/4 c. sugar
2 sm. pkgs. strawberry Jell-O
2 pkgs. strawberry Kool-Aid (unsweetened)
1 lg. can pineapple juice
1 qt. ginger ale
2 (10 oz.) frozen strawberries or 2 qts. homegrown strawberries
3 c. white rum
Combine all ingredients and freeze. Stir occasionally while mixture is freezing. May be served frozen or put in blender with a little 7-Up. Makes 6 quarts.
Carrie Ann
COFFEE FOR COMPANY
3/4 c. Maxwell House coffee, any variety
Zest from 1/2 orange
2 cinnamon sticks, broken or 1/2 tsp. ground cinnamon
1 tbsp. chopped candied ginger
6 c. cold water
In basket of coffee maker, mix coffee, orange zest, cinnamon and ginger. Pour water into receptacle; brew as directed for your coffee maker. Serve hot with assorted liqueurs and whipped cream, if desired. Makes 8 servings.
Rita Richard
WASSAIL
1 tbsp. allspice (whole)
6 cinnamon sticks
1 pt. cranberry cocktail
6 c. apple cider
1 tbsp. Angostura bitters
1/4 c. sugar
1 1/2 c. Rum
Blend liquids, sugar, and simmer with spices for 20 minutes. (You can place spices in a cheese cloth for easy removal.) Remove spices and serve with floating orange slices. Serve hot.
Margo Franklin
MARGARITAS FOR A CROWD
1 qt. Jose Cuervo gold tequila
2 c. triple sec liqueur
1 qt. sweet and sour mix
2 qt. margarita mix
1/2 c. lime juice
Margarita salt
Fresh limes
Mix together all liquid in a large plastic container to freeze. This will freeze to a slushy state. Prepare glasses by rubbing a fresh lime on the rim and dip in salt. Approximately 30 servings.
Becky Barbor
LONG ISLAND ICED TEA
1/2 c. Tequila
1/2 c. Gin
1/2 c. Rum
1/2 c. Triple Sec
32 oz. Lemonade
32 oz. Coke
Mix all of the above together and serve over ice. Makes 3 quarts.
Lucy Bass
OLD - FASHIONED WASSAIL
1 tbsp. whole cloves
1 (3 inch) stick cinnamon
2 qt. apple cider or apple juice
1 qt. cranapple juice
1 (46 oz.) can pineapple juice
1 (12 oz.) can frozen orange juice concentrate, thawed and undiluted
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
1 c. plus 2 tbsp. water
1/2 c. sugar
Lisa Franks
HOT BUTTERED RUM
/2 c. butter
2 1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. vanilla
1/2 tsp. Molasses
Melt butter and stir in rest of ingredients. Mix well. To each cup add 2 teaspoons mix, 1 jigger rum or brandy and fill cup with boiling water. Store in refrigerator. Is a big recipe, but then if not going to use up in a short time, freeze leftovers.
Sarah Roberts
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