Fruity Party Punch - Tricia N, Wausau


 1              12 fl oz can frozen lemonade concentrate 
1 1/3c      Cranberry juice
1              12 fl oz can frozen orange juice concentrate
3 1/2c      Pineapple juice
1              Tray ice cubes


Prepare the lemonade and orange juice as directed on cans.  Combine orange juice, pineapple juice and cranberry juice in a large mixing bowl or pitcher.  Chill well.  Immediately before serving add ice cubes.


 

Classic Cooked Eggnog - Tricia N, Wausau

6        large eggs—separated into yolks and whites
1/2c   sugar
2c       milk
1T      vanilla
1/4c   dark rum or rum extract (optional)
2c       half and half
1c       heavy cream
1/4t    salt
4T      sugar
1/2t    nutmeg, freshly grated


Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored.  Remove from heat and place in an ice bath, stirring until cold.  Add the half and half and heavy cream.  Heat the egg whites, salt and sugar in a double boiler, stirring constantly until 140 F.  Remove and beat with a whisk or mixer until stiff peaks form, fold this meringue into the egg/cream mixture and add rum if desired.  Chill for one hour before serving.  Sprinkle with nutmeg before serving.


 

Fruit Tea - Tricia N, Wausau

4 family size tea bags
1 6 oz. frozen lemonade carbonate
1 6 oz. frozen orange juice concentrate
2 cups pineapple juice
2 cups sugar

Boil Tea Bags as usually. Add remaining ingredients and add water to make a gallon.

 

Homemade Kahlua - Tricia N, Wausau

5 cups sugar
8 cups of water (divided)
1 cup instant coffee crystals
3 whole vanilla beans (if you prefer you can use 6 tbsp vanilla extract instead--just add last before bottling)

Stir together 5 cups sugar and 6 cups water. Boil hard for approximately 20 minutes. Pour into a one gallon glass jar (I usually use a 'sun tea' jar myself) Then mix 1 cup of instant coffee crystals into 2 cups of boiling water. Add to above mixture. Split 3 vanilla beans and add them. Allow to cool and then add 1.75liters of vodka. Place top tightly on jar and store in a dark place. Allow to mature for a minimum or 2 weeks--but four weeks is better. At the end of storing time remove vanilla beans if you used them, and pour contents into whatever decorative jars you choose to use. Makes a unique and fairly inexpensive gift!

Homemade Bailey's Irish Crème - Tricia N, Wausau

 1 can sweetened condensed milk
1 cup heavy cream
1-1/2 cup Irish Whiskey (or bourbon if you prefer)
3 eggs
2 Tbsp chocolate syrup
1 tsp instant coffee
1 tsp almond extract
1 tsp vanilla extract


Beat eggs, add to rest of ingredients and blend or whisk until smooth. Bottle and refrigerate. Will keep up to one month.

 

Blushing Lemonade - Tricia N, Wausau

2 cups fresh strawberries
1 can (12 oz.) frozen lemonade concentrate
4 cups cold water
Sugar (optional)

In blender, combine strawberries and lemonade concentrate. Puree until smooth. Stir in water. Sweeten with sugar if desired.
Makes 12 servings.

Absolute Stress - Tricia N, Wausau 

1 fluid ounce vodka
1 fluid ounce dark rum
1 fluid ounce peach schnapps
1 fluid ounce orange juice
1 fluid ounce cranberry juice

In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice and cranberry juice. Shake well.

Pour over ice in a tall glass and garnish with a slice of orange and a cherry.
 

Brandy Slush – Sarah P, Wausau

 
7 cups water
2 cups sugar
1 ½ cups Brandy
1 (12 oz) can frozen lemonade
1 (6 oz) can frozen orange juice

Mix all together, put in container & freeze.  When ready to serve scoop out & put in glasses.  Pour 7up, ginger ale or 50/50 over.
 
 
 
 
 

 

 

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