Bacon Roll-ups 2
1 Loaf thin sandwich bread spread
35 oz jars Old English Cheese
1 poundBacon
Remove crust from bread and flatten bread slices with a rolling pin.
Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on rack, turning once for about 15 minutes at 400. Serve hot! Variations: Instead of Old English Cheese, use cream cheese with chives; peanut butter; or cream cheese and horseradish.
Whiskey Sour
1 lemon; juiced
1/2 teaspoon powdered sugar
2 ounces blended whiskey
Shake with ice and strain into sour glass. Decorate with a half-slice of
lemon and a cherry.
Sangria Blanco
1/4 cup sugar
1/2 cup water
2 stick cinnamon;broken in 1/2
1 cup sparkling water
1 cup apple juice
1/2 cup orange juice
25 ounces white wine; dry, 1 bottle
1 orange; med, unpared
1 apple; unpared
1 banana; medium
ice cubes
Wine should be chilled. Use Chardonnay or any other dry white wine.
Orange should be cut into halves and thinly sliced. Apple should be
eating apple cut into thin wedges.
Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce
heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2
hours but no longer than 1 week. Remove cinnamon sticks from sugar
mixture. Mix sugar mixture, sparkling water, apple juice, orange juice
and wine in large pitcher. Gently stir in fruit and ice. Serve with
several pieces of fruit in each glass.
Raspberry Liqueur
2 1/2 cups to 3 cups raspberries
rinsed
2 cups brandy — approximately
3/4 cup sugar
1/3 cup water
1 tablespoon lemon zest — grated
1/2 teaspoon glycerine; optional
thickener
Lightly crush 2 cups of the berries with a fork; place in a quart-size
glass canning jar or any other that has an enamel-lined lid. Pour in
enough brandy to cover the berries. Add equal portions of the remaining
berries and brandy to reach the top of the jar’s lip; make sure that all
the berries are covered by the brandy. Pour in just enough brandy to begin
a small overflow, then tightly cap the jar and wipe the outside clean.
Allow to steep in a cool, dark place for 2 months. Or, tape a piece of
black construction paper around the jar. Every 2 weeks, gently shake the
jar to distribute the flavors. After 2 months, gently pour the jar’s
contents through a regular strainer or sieve; discard the residue. Follow
this by 2 strainings through slightly dampened cheesecloth or through a
large clean coffee filter placed inside a funnel; loosely cover the
contents with plastic wrap, since the process may take several hours. In
a small pan, combine the sugar, water, and lemon zest. Bring to a boil
over moderate-high heat. Simmer, uncovered for 5 minutes. Let cool to room
temperature. Add the optional glycerine, if desired. Funnel into a glass
bottle, then funnel in the sugar syrup through a strainer, to remove the
zest. Cover tightly; shake to blend. Let mature at room temperature, or
slightly cooler, for at least 1 month. Can use vodka instead of brandy.
Pina Colada
1/4 cup crushed ice
1 ounce light rum; 2 T
1 ounce pineapple juice; 2 T
1/2 ounce cream of coconut; 1 T
Place all ingredients in blender container and blend on high speed until
foamy, about 30 seconds. Garnish with fruit, if desired.
Orange Liqueur
3 md oranges
3 cup brandy
1 cup honey
Peel oranges, leaving inner white skin on fruit. Cut orange rind into
2×1/4-inch strips. Reserve orange pulp for other uses. Combine brandy and
orange rind in a jar. Cover tightly, and let stand at room temperature 3
weeks. Remove orange rind; stir in honey. Let stand 3 days. Strain off
clear portion, and store in airtight containers; reserve cloudy portion
for cooking.
Yield: about 3 cups.
Orange Blossom Punch
1 cup frozen orange juice concentrate — thawed
10 ounces frozen strawberry daiquiri mix concentrate — or peach, thawed
750 milliliters champagne — see notes, chilled
ice cubes
NOTES: May use sparkling white grape juice in place of champagne.
In a punch bowl combine thawed concentrates. Add 4 cups cold water; stir
to combine. Gently add champagne or grape juice, but do not stir. Serve
immediately over ice. If desired, garnish with strawberries and Flordia
orange wedges.
Mexican Tea Punch
2 cups tequila
2 cups tea; strong, cold
1 cup pineapple juice
1/4 cup honey
1/4 cup water
1/4 cup lime juice
1/4 cup lemon juice
1 1/2 teaspoons cinnamon; ground
1 1/2 teaspoons aromatic bitters
Mix all ingredients; refrigerate until chilled. Stir before serving.
Serve over ice.
Margarita Sunrise
1 lime; cut into halves
granulated sugar
3 cups cracked ice
1/4 cup powdered sugar
1 cup tequila
6 ounces frozen orange juice
Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in
granulated sugar. Squeeze juice from both lime halves into blender
container. Add remaining ingredients. Cover and blend on high speed
until foamy.
Margarita
1 1/2 ounces tequila
1/2 ounce triple sec
1 ounce lemon or lime juice
Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
Shake ingredients with ice and strain into the salt-rimmed glass.
Irish Coffee
1 1/2 cups warm water
1 tablespoon instant coffee crystals
1/4 cup 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.
Hot Buttered Rum
2 tablespoons brown sugar
4 teaspoons butter — softened
1 dash ground cinnamon
1 dash ground nutmeg
1 1/2 cups warm water
1/2 cup rum
In a 2-cup measure stir together the brown sugar, butter or margarine,
cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on
100% power for 3 to 4 minutes or till steaming hot. Stir in the rum.
Serve in mugs. Garnish with lemon slices, if desired.
Hazelnut Liqueur
1/2 pound hazelnuts — finely chopped
1 1/2 cups vodka
1/3 cup sugar
3 tablespoons water
1 teaspoon vanilla extract
In a glass bottle or jar, steep the chopped hazelnuts in the vodka for
about 2 weeks in a cool, dark place, gently shaking the bottle every day.
Gently pour the contents through a strainer or sieve, pressing hard on the
nuts to release all the flavor. Follow this by 2 strainings through
slightly dampened cheesecloth or large coffee filter; loosely cover the
contents with plastic wrap, since the process may take several hours. In a
very small saucepan, combine the sugar and water. Bring to a boil over
moderate-high heat. Simmer, uncovered for 5 minutes. Let cool to room
temperature. Stir in the vanilla. Funnel into a glass bottle, the funnel
in the sugar syrup. Cover tightly; shake to blend. Let mature at room
temperature, or slightly cooler, for at least 3 weeks.
Glogg
1 teaspoon finely shredded orange peel
1 1 inch stick cinnamon — broken
1 whole clove
1 cardamom pod — opened
1 3/4 cups sweet red wine
1/4 cup whiskey
2 teaspoons raisins
1 teaspoon honey
4 whole blanched almonds
For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey,
raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6
minutes or till heated through, but not boiling. If desired, cover and
let stand at room temperature for 2 to 3 hours to develop more flavor. If
wine mixture is allowed to stand, micro-cook, uncovered on 50% power about
6 minutes more or till heated through, but not boiling. Remove spice bag.
Serve in mugs. Add some almonds to each mug.
Frozen Daiquiri
3 ounces limeade
8 ounces frozen strawberries — in sugar syrup
4 ounces rum
1 teaspoon sugar
Mix in blender.
Coffee Liqueur
3 cup sugar
3 cup water
3 1/2 tablespoon instant coffee granules
1 quart vodka
1 tablespoon vanilla extract
Combine sugar, water, and coffee granules in a heavy saucepan. Bring to a
boil; cover, reduce heat, and simmer 10 minutes. Remove from heat and
cool. Stir in vodka and vanilla; pour into bottles, and cover with plastic
wrap. Punch holes in plastic wrap, and store in a cool, dark place 4
weeks. For later use, store in airtight containers.
Yield: 6 1/2 cups.
Chartreuse Cocktail
1 1/2 ounces tequila; 3 T
1 ounce green chartreuse liqueur; 2 T
1 ounce lime juice; 1 T
1/4 cup crushed ice
Pour all ingredients over ice in tightly covered container. Shake until
very cold. Pour into serving glass; garnish with lime slice, if desired.
Cafe Mexicano
8 cups water; cold
1/3 cup dark brown sugar; packed
1/2 ounce baking chocolate; fine chop
2 cloves; whole
1 cinnamon stick;broken in 1/2
1 cup coffee; regular grind, dry
1 teaspoon vanilla
1/4 cup brandy
8 tablespoons coffee liqueur
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in
coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla.
Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe
Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining.
Heat brandy just until warm in small, long-handled saucepan. Remove from
heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out;
stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T
liqueur. Garnish with cinnamon stick, if desired.
Bloody Mary
1 1/2 ounces vodka
3 ounces tomato juice
1 lemon; juiced
1/2 teaspoon worcestershire sauce
3 drops tabasco sauce
pepper; to taste
salt; to taste
Shake with ice and strain into old-fashioned glass over ice cubes. A wedge
of lime may be added.
Black Russian
1 1/2 ounces vodka
3/4 ounce coffee flavored brandy
Pour over ice cubes in old-fashioned cocktail glass.
Berry Liqueur
10 ounces raspberries — or any other
berry
1 1/2 cups vodka — or 1 cup vodka and
1/2 c brandy
1/4 cup sugar syrup *
* Sugar syrup. 1 cup sugar boiled with 1/2 cup water till sugar is
thoroughly dissolved. Be sure mixture is cooled before using.
Add juice and berries to alcohol. Stir and steep one week. Strain. Crush
berries through strainer and filter. Taste. Add sugar syrup as necessary.
Many frozen fruits are already heavily pre-sugared. If using unsugared
fruits without syrup, treat them as fresh fruit but reduce the amount of
water when making the sugar syrup because of the water content in the
frozen fruit.
Yield. About 2 cups.
Amaretto Coffee
1 1/2 cups warm water
1 tablespoon instant coffee crystals
1/3 cup amaretto
dessert topping
Dessert topping should be in a pressurized can. In a 2-cup measure stir
together water and instant coffee crystals. Micro-cook, uncovered, on 100%
power for about 4 minutes or just till steaming hot. Stir in Amaretto.
Serve in mugs. Top each mug of coffee mixture with some dessert topping.
Almond Liqueur
3 cup sugar
2 1/4 cup water
3 lemons; the rind — finely
grated
1 quart vodka
3 tablespoon almond extract
2 tablespoon vanilla extract
Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat
and simmer 5 minutes, stirring occasionally; cool completely. Stir in
remaining ingredients; store in airtight containers.
Yield: about 6 1/2
cups.