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AMARETTO LIQUEUR
1 cup granulated Sugar
3/4 cup Water
2 Apricot dried halves
1 tblsp Almond flavoring / extract
1/2 cup pure grain Alcohol
1/2 cup Water
1 cup Brandy
3 drops yellow Food coloring
6 drops red Food coloring
2 drops blue Food coloring
1/2 tsp Glycerine
Combine sugar and 3/4 cup water in a small saucepan. Bring to a
boil, stirring constantly. Reduce heat and simmer until all sugar is
dissolved. Remove from heat and cool. In an aging container, combine
apricot halves, almond extract, grain alcohol with 1/2 cup
water, and brandy. Stir in cooled sugar syrup mixture. Cap
and let age for 2 days. Remove apricot halves. (Save apricot halves,
can be used for cooking). Add food coloring and glycerine. Stir,
recap and continue aging for 1 to 2 months. Re-bottle as desired.
Liqueur is ready to serve but will continue to improve with
additional aging.
BAILEY'S IRISH CREAM
LIQUEUR 1
1 cups Light cream
1 (14-oz) can sweetened condensed milk
1 & 2/3 cups Irish Whiskey
1 tsp Instant coffee crystals
2 to 3 tbsp Chocolate syrup
1 tsp Vanilla
1 tsp Almond extract
Combine all the ingredients in a blender set on high speed for 30
seconds. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving.
Makes 4 cups
BAILEY'S IRISH CREAM
LIQUEUR 2
1 Can condensed milk
1 ½ cups Irish Whiskey or Rye
1 cup half & half cream
3 eggs
1 to 2 tbs chocolate syrup
1/4 tsp coconut extract (optional)
Mix all ingredients in a blender until smooth. Keep refrigerated
and shake before pouring. Store refrigerated for up to 1 month.
Makes 4 cups.
BAILEY'S IRISH CREAM
1 cup Irish whiskey or rye
3 whole eggs
1 cup eagle brand milk
½ pt whipping cream
2 to 3 tbs chocolate sundae syrup
Blend in a blender for 2 minutes.
Add milk till mixture measures 5 cups. Store in fridge.
Let stand for 10 days.
BAILEY'S IRISH CREAM
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
In a blender, combine heavy cream, sweetened condensed milk,
Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and
almond extract. Blend on high for 20 to 30 seconds. Store in a
tightly sealed container in the refrigerator. Shake well before serving.
BANANA LIQUEUR
2 medium Bananas
1 teaspoon Vanilla extract
3 cups Vodka
1 cup Sugar Syrup
The tastiest bananas will have a bright yellow peel and no
discolored areas which indicate a bruise. Never refrigerate bananas.
Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla extract.
Shake gently and let sit one week. Strain and filter. Let sit
longer for additional flavoring, but may be used after the one week.
Make 1 quart.
GIN SLUSH
Pour 2 cups boiling water over 4 tea bags. Let steep. Remove tea bags.
Add 1 cup sugar and 7 cups boiling water and add.
1 (12 oz) can of frozen unsweetened orange juice
1 (12 oz) can frozen lemonade
1 (26 oz) bottle of Lemon Gin Collins.
Mix and freeze.
Requires about 48 hours to freeze to a slush. Serve half
& half with either Ginger Ale or Canada Dry.
GRANDE MARNIER
You'll need a wide mouth glass jar, which has a lid. Poke 2 holes
in the lid. Then put in
1 cup sugar
Pour 1 (25 oz) bottle of cheap brandy over the sugar. Pull a
string through the middle of an orange and with the holes in the lid,
suspend the orange about 2 inches from the above sugar & brandy.
Place in a sunny place, turn once a day for 5 days. Remove the orange.
Suspend another orange above the brandy and again turn every day
for 5 days. Check to see if sugar has dissolved, stir slightly .
If sugar is not dissolved then suspend the same orange back
in and turn once a day for another 2 more days. Throw away the orange
and enjoy.
PINEAPPLE LIQUEUR
2 cups fresh pineapple
2 cups Vodka
1/2 cup pineapple juice
1/2 cup sugar Syrup
Slice pineapple, add pineapple juice & vodka & place in a jar.
Cover & let stand for 1 week.
Strain and squeeze as much juice as possible from pineapple.
Discard the pineapple.
Strain until liqueur is smooth and free of pulp.
Add sugar syrup to taste.
Let stand for 1 month.
Makes 3 -4 cups
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