|
Recipe: Tiddly Jello-O Here's the basics for alcoholic "Tiddly Jello-O" The principle is to substitute liquor for an equivalent volume of part of the water. The trick is not to overdo it. I recommend making this substitution for 1/8 to 1/4 of the liquid volume. For a large box of Jello (4 cups liquid) that means substituting between 1/2 cup and 1 cup of water with liquor. I use 1/2 cup for 40-proof booze, 1/4 cup for 80-proof. For metric jelly packets that makes 1000 ml (l litre) of dessert, substitute 250 ml liqueur, or liquors such as gin. The "recipe" part comes into play by judicious choices of the Jello flavor and liquor or liqueur. For example, we have found that orange (or cherry) Jello and brandy works well. And peach Jello and bourbon is good. And Watermelon Jello and Midori Melon Liqueur, and Raspberry Jello with Raspberry Schnapps. Serving suggestion: Buy dixie cups, the 3 oz. Bathroom size. Give the jello liquid a chance to cool to room temperature, then fill the cups most of the way up. You'll get about 2-2.5 oz in them, or in other words 6-8 dixiecups per small batch. You can put them all in a cake pan to let them set. The sugar free jello is a lot easier to work with, because there's less powder to mix up and dissolve. Recipe: Miscellaneous Tiddly Jellos, 2 cup size. "Fuzzy Navel" Jello. Orange Jello. 1 cup boiling, 1/3 cup cold, 2/3 cup Peach Schnapps. "Mai Tai" Jello. Mixed Fruit Jello or Tropical Punch jello. 1 cup boiling, 3/4 cup cold, 1/4 cup dark rum. "Ber-Beri" Berry Blue Jello. 1 cup boiling, 1/2 cup cold, 1/2 cup Strawberry Schnapps. "Gargle Blaster" Lime Jello. Green Chartreuse, and Mountain Dew soda. Use the mountain dew in place of water. |
|
Peel ripe bananas and place in plastic bags, freeze. The frozen banana gives the *shake* an ice cream like texture. If you don't like bananas, use frozen berries or peaches, these are not as creamy but quite good. In blender add one frozen banana 8 ounces yogurt or 4 ounces tofu 4 - 6 ounces or so of your favorite juice or In blender put one frozen banana 8 ounces milk couple tablespoons peanut butter blend til smooth. Add wheat germ or protein powder to these if you wish. |
|
2 litre 7-UP 1 magnum champagne 1 quart lime sherbert fruit slices such as oranges, pineapple etc. Soften the lime sherbert. It should be almost soupy, but not quite. Place one half of the quart in a large punch bowl. Pour the champagne and the 7-UP at the same time, over the sherbert until the bowl is full. Stir until mixed, but not vigorously. Add some of the fruit slices for color. This tastes very creamy and refreshing. You can make it non- alcoholic by using gingerale and 7-UP. Variation 2 litre 7-UP 1 quart of a good fruity white wine 1 1/2 pineapple sherbert |
|
Frosty the Snowman 2 1/2 cups iced coffee 5 tbsp chocolate syrup 1 pint vanilla or coffee ice cream Put all ingredients in a blender and blend until smooth. ** Chocolate Coffee Sauce Melt a quarter-pound of sweet chocolate broken into pieces in one fluid ounce of strong coffee and stir well. Let it cool and add two ounces of butter, a little at a time, beating until it is thoroughly blended. ** Almond Slushy Combine iced coffee, cold milk, almond-flavored syrup and ice cubes in a blender. Blend until thick and frosty. Top with nutmeg. ** Coffee Cream Horns 1/2 lb butter, well chilled, divided 2 cups + 2 tbsp sifted all purpose flour 1/2 cup ice water 1 tbsp lemon juice 12 foil-wrapped ice cream cones 1 egg, slightly beaten Coffee Almond Cream Cut 1/4 lb butter into flour until mixture resembles cornmeal. Add water and lemon juice all at once. Stir with a fork until pastry stays together. Cover, Chill 1/2 hour. Roll out 1/3 inch thick into rectangle 18x12 inches. Cut remaining butter into thin pats; Cover 2/3 rectangle. Fold uncovered third over middle third. Fold opposite end over top. Then fold pastry in thirds crosswise to form a block. Roll out again 1/4 inch thick. Repeat folding. Wrap in foil. Chill 1/2 hour. Repeat rolling, folding, and chilling three more times. Wrap pastry. Chill overnight, or longer. Roll pastry 1/8-inch thick into rectangle 20x12 inches. Cut into 12 inch wide strips. Brush with water. Wrap each strip, slightly overlapping, around foil covered cone, starting at point. Brush with egg, chill 1/2 hour. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 15 minutes or until puffed and golden. Cool on Racks. Remove cones carefully. Before serving fill with Coffee Almond Cream. *Coffee Almond Cream* Combine 1/2 cup whipping cream, 2 tbsp sugar, & 1 tbsp instant coffee. Chill. Whip until stiff. Fold in 1/3 cup diced almonds. |
|
1 lb (1/2 kg) cranberries 5 cups (1 1/4) litres water salt 2 or 3 orange slices (optional) 1/2 cup (125 ml) sugar Wash the cranberries and put them into a nonreactive saucepan with the water, a pinch of salt and if you wish, the orange slices. Cook over medium heat until all the berries burst -- about 10 minutes. Pour the fruit and liquid into a cheesecloth-lines sieve. Strain the juice to the saucepan, add the sugar and boil for two or three minutes. Taste and add more sugar if it is needed. Cool and chill the juice before serving. Cranberry Cordial 1 lb (1/2 kg) cranberries, coarsely chopped 3 cups (3/4 litre) sugar 2 cups (1/2 litre) light rum Place the chopped cranberries in a 2-quart (2 litre) jar that has a tight fitting lid. Add the sugar and rum. Adjust the lid securely and place the jar in a cool, dark place. Invert the jar and shake it every day for six weeks. Strain the cordial into bottles and seal with corks. |
|
1 1/2 cups sugar 2 1/2 cups hot water 1 cup fresh lemon juice 1/2 cup fresh orange juice 2 cups chilled cranberry juice Combine sugar and hot water. Stir to dissolve and cool. Add juices, stir well. Fill four glasses with ice. Pour juice mixture in each glass until half full. Pour cranberry juice slowly over lemonade so drink is in layers of color. Garnish with orange slices. |
|
1 tbsp peanut butter 1 oz chocolate syrup 3 oz milk 2 scoops vanilla ice cream 1/2 scoop crushed ice Blend ingredients together. Serve in a soda glass. Garnish with whipped cream and a straw. Pineapple Sunshine 2 oz pineapple juice 1 oz orange juice 1/2 oz sweet & sour soda water Pour first three ingredients over crushed ice in a working mixer. Pour into a soda glass, top with soda water. Garnish with pineapple, a cherry & a straw. Skyway Seabreeze 2 oz cranberry juice 2 oz apple juice 1 oz lime mix 1/2 oz simple syrup soda water Pour first four ingredients over crushed ice in a mixer. Pour into a soda glass,top with soda water. Garnish with a slice of lime. Tropical 1/2 ripe banana 1 pineapple ring 3 oz pina colada mix 1 scoop crushed ice Blend ingredient together. Garnish with a pineapple wedge. Vanilla Coke 2 oz vanilla syrup add coke to fill Serve in a mason jar over 1/2 a scoop of ice. Garnish with a cherry. Lemon Concoction 3 scoops vanilla ice cream juice of two lemons 6 oz 7-UP 1 oz simple syrup Blend ingredients and top with whipped cream. Garnish with a cherry. Milkshakes 3 scoops vanilla ice cream 2 oz flavored syrup 6 oz milk Blend ingredients and top with whipped cream. |
|
Orange Frost 1/2 cup orange juice 1/2 banana frozen 1 tbsp non-fat milk powder Dash cinammon or nutmeg 2 ice cubes Place all ingredients into a blender. Blend until creamy. Makes 2 servings Variation: Substitute apple juice and one half frozen peeled apple or orange juice and banana. Pina Colada 4 ice cubes 1/2 cup skim milk or 1 tbsp non fat milk powder plus 1/2 cup water. 1/4 tsp coconut extract 1/4 cup pineapple juice concentrate 1/2 very ripe banana Place all ingredients in a blender; blend 1 to 2 minutes until creamy. Makes 2 servings |
|
1/2 cup orange juice 1 banana 6-7 frozen strawberries 4-5 slices frozen peaches 5-6 frozen blueberries 6-7 ice cubes fresh mint (optional) dash of nutmeg (optional) 1 tsp honey (optional) Place all ingredients except ice in blender. Puree until smooth. Add ice, and puree again. Pour into a glass and sprinkle nutmeg on top and garnish with some fresh mint. Serves 2 or 3 |
|
6 oz frozen orange juice concentrate 1 cup milk 1 cup water 1/8 cup sugar Combine all ingredients except ice in blender. Blend for about 1-2 minutes, adding ice cubes one at a time. |
|
1 pineapple 400 mls coconut cream 10 mint leaves 12 ice cubes 850 ml can pineapple juice mint srigs, strawberries Peel and slice pineapple, reserving some slices for garnish. Put remaining pineapple into a food processor with the coconut cream and mint leaves. Process, dropping the ice through the feed tube, until well blended. Half fill a glass with coconut mixture and top with pineapple juice. Garnish with reserved pineapple, mint sprigs and strawberries. Makes 1 1/2 litres. |
