Rose-Water Tea

Rose-Water Tea

Transforms a cup of plain brewed tea, into something really lovely.
This is one of my favorite cold weather drinks. It has a calming effect...aroma therapy in a cup.
Rose-water tastes great in iced tea too, like Persian tea.

Preparation:
To a cup of hot tea, add sugar and cream, if desired, add 1tsp. rose water, and stir. Garnish with rose petals.

Snowdrift

Snowdrift

 This is white hot chocolate (or is it hot white chocolate?), whisked to create foam. I prefer not to add the sugar, but everyone else likes these very sweet.

2cups milk
1/2cup white chocolate chips
2Tbl. sugar
1tsp vanilla
Add all ingredients to a saucepan. heat over a medium flame, whisking until the chocolate melts.
Once the chocolate has melted, begin whisking vigorously, to create foam. bring almost to a boil, whisking constantly. Pour into two cups, spoon a little foam on top.

Whisk vigorously, to create foam.

Simple Vanilla Cappuccino

Simple Vanilla Cappuccino

Ingredients:
1/2 cup strong brewed coffee
1/2tsp vanilla
2 coffee spoons of sugar
1cup milk

Preparation:
Fill a coffee mug, half full of fresh brewed coffee, stir in the vanilla and sugar. Set aside.
Heat the milk, over a medium flame, whisking vigorously, to create foam. Bring it nearly to a boil, whisking constantly. Fill the mug with the milk, and float a little foam on top. These are so good!

Bring the milk, nearly to a boil, while whisking vigorously.

Hot Buttered Rum- (Latte Style)

Hot Buttered Rum- (Latte Style)

I prefer a spicier, creamy hot buttered rum, like a latte. These are so good! like a cappuccino  Hot buttered rum, has been so corrupted, over the years, I don't know what the authentic recipe consists of. If you have trouble sleeping, this always does the trick for me. I usually don't make it through the cup.

Ingredients:
1stick of real butter- softened
1/2 cup dry coffee cream
1tsp. molasses
1tsp. grated orange peel
1tsp. cinnamon
1tsp. ginger
1/2tsp. nutmeg
1/4tsp. ground cloves
1/4tsp. allspice
Cream the butter, then stir in all other ingredients, until well combined.

You'll also need:
milk
dark rum
1/4tsp. vanilla

Preparation:
Add desired amount of rum and vanilla, to a coffee mug, drop in 2Tbl. of the butter mixture.
Heat the milk on a medium flame. Whisk the milk vigorously, as it's heating, to create a bit of foam.
Pour the milk into the cup, stir until the butter melts. Save a little foam to top it with, after you've stirred in the spiced butter.

Bring the milk to a boil over a medium flame, while whisking vigorously. The longer you whisk, the more foam you create.

Mojito

               No Cuban meal would be the same without a pitcher of mojitos

Ingredients:
12 mint leaves
juice from 2 limes
4cups club soda- chilled
6Tbl. sugar
about 4 shots of rum (to taste)
2 cups ice cubes

Preparation:
I prefer to juice the limes and crush the mint in it, the day before, to really blend the flavors.
then, just prior to serving, I remove the mint and add fresh to the pitcher for garnish.

-or-

In a pitcher add lime juice, sugar and mint. crush the mint to release the mint oil.
Add the rum, stir, and let stand about 15 minutes.
Add the ice cubes and club soda, stir and serve in a glass filled with ice. garnished with a lime wedge and mint sprig.

Frozen Margarita

 Hot weather season is almost upon us. Nothing tastes better than a slushy frozen margarita at the end of a sweltering day. These are much better than the pre-mixed or frozen varieties.
What I like most about margaritas, is the way they make you smarter...3 or 4 of these and you become an expert on every subject. Brain Food!


Ingredients:
This will fill about 3 to 4 glasses.
Juice of 1 lime
3Tbl. sugar
2/3cup minutemaid lemonade (The kind sold in  a 2liter bottle)
about 2-4 shots tequila (to taste)
a pinch of margarita salt
about 4 cups ice cubes

You will also need
Margarita salt

Preparation:
Pour a little margarita salt in a saucer. Rub the rims of  glasses with one of the lime halves, and dip them into the salt. Set aside.
Add all other ingredients to the blender, and pulse several times to break up the ice.
Then blend until the ice becomes slushy. Pour and serve.

Sangria -Red Wine Punch

                                         Sangria-Red Wine Punch
                                  A beautiful citrus and wine punch.

Red Moscato is really good in this punch, just omit the sugar.
A shot of peachtree instead of the brandy is also good.
I usually halve this recipe and make it in a pitcher.

Ingredients:
Punchbowl
2 oranges
2 lemons
2 fifths red wine-chilled( like rose or burgundy)
1/4cup sugar
1/4cup brandy
1 apple-cored
1 bottle carbonated water-chilled

Preparation:
Chill 1 orange and lemon for garnish.
Juice the other orange and lemon.
In a bowl Mix the red wine,sugar,brandy and juice.
Let it steep in the fridge for 2 hours or more.
When ready to serve, slice the orange and lemon.
Cut the apple into wedges.
Add the wine mixture and carbonated water to a punchbowl.
Float fruit on top. Serve-24 servings.

Refresco Regio- Royal Refreshment

                                    Refresco Regio -Royal Refreshment

This is a Mexican fruit and wine punch that is just lovely.
This is great with White Moscato wine, just omit the sugar.
I usually halve this recipe and make it in a pitcher.

Ingredients:
Punchbowl
2 oranges-peeled
1 can of chunk pineapple drained-reserve juice
2 cups strawberries- halved
2 fifths dry white wine-chilled
3/4cup brandy
1/4cup sugar
juice of 1 lemon
2cups carbonated water chilled

Preparation:
Section oranges over a bowl (reserve juice).
Place oranges, pineapple, and strawberries on a cookie sheet and freeze.
In a punchbowl add all other ingredients, including the pineapple juice, stir until sugar dissolves.
Add frozen fruit and serve. The fruit will float.-20 servings.

Raspberry Liqueur/Brandy

Raspberry Liqueur/Brandy

Ingredients:
2 sterile 1quart mason jars
2cups fresh raspberries- preferably 1/2-red and 1/2-black
1cup brandy
1 cup sugar
1/2 cup honey
Two-1/2inch pieces of vanilla bean

vodka

Preparation:
In a sauce pan. Add sugar,honey, crushed berries and vanilla bean.
Simmer for 5 min. Cool. Stir in the brandy.
Divide between the jars and fill with vodka. Seal with caps and lids.
Age for at least 1 month, 3 months is better. Strain. Pour into a bottle.
I leave the vanilla in the bottle, it seems to deepen the flavor.

Cream De Menthe Liqueur

Cream De Menthe Liqueur

Ingredients:
2 sterile 1quart mason jars
1/2 cup water
2tbl. imitation spearmint or peppermint extract
Two-1/2inch pieces of vanilla bean
2cups sugar
vodka
1tbl. green food coloring (optional)

Preparation:
In a sauce pan. Add sugar, water and vanilla bean.
Simmer for 5 min. Cool. Add the mint extract and stir well.
Divide between the jars and fill with vodka. Seal with caps and lids.
Age for at least 2 weeks, 2 months is better. Pour into a bottle.
I leave the vanilla in the bottle, it seems to deepen the flavor.

Orange Sec Liqueur

Orange Sec Liqueur

Ingredients:

2 sterile 1quart mason jars
1/2 cup water
1/2 bottle imitation orange extract
Two-1/2inch pieces of vanilla bean
2cups sugar
vodka

Preparation:
In a sauce pan. Add sugar, water and vanilla bean.
Simmer for 5 min. Cool. Add the orange extract and stir well.
Divide between the jars and fill with vodka. Seal with caps and lids.
Age for at least 2 weeks, 2 months is better. Pour into a bottle.
I leave the vanilla in the bottle, it seems to deepen the flavor.

80 Bananas Liqueur

80 Bananas Liqueur
No one will leave this alone long enough to age.
You might have to hide it. This tastes better than the name brand.

Ingredients:
2 sterile 1quart mason jars
1/2 cup water
1/2 bottle imitation banana extract
Two-1/2inch pieces of vanilla bean
2cups sugar
vodka

Preparation:
In a sauce pan. Add sugar, water and vanilla bean.
Simmer for 5 min. Cool. Add the banana extract and stir well.
Divide between the jars and fill with vodka. Seal with caps and lids.
Age for at least 2 weeks, 2 months is better. Pour into a bottle.
I leave the vanilla in the bottle, it seems to deepen the flavor.

Peach Liqueur/ Schnapps

Peach Liqueur/ Schnapps
It is traditional to include the stone, when making peach schnapps

Ingredients:
2-Sterile 1quart mason jars
2 large or 4 small very ripe fresh peaches-peeled( homegrown is best)
1cup sugar
Two-1/2inch pieces of vanilla bean
Vodka

Preparation:
In a sauce pan.
Add the peaches cut up, include the stone, vanilla bean and sugar.
Simmer for 5 minutes. Cool. Divide all between the jars and fill with vodka.
Seal with caps and lids.This must be aged for at least 1 month, preferably 3 months.
Strain, and bottle.

Coffee Liqueur

Coffee Liqueur
This is better than the name brands.

Ingredients:
2 sterile 1quart mason jars
2 cups strong brewed coffee
Two-1/2inch pieces vanilla bean
2 cups sugar
Vodka or Rum

Preparation:
In a saucepan, add coffee, sugar and vanilla beans.
Simmer for 5 minutes. Cool.
Dived vanilla beans and syrup between the mason jars and fill with vodka.
Add lids and caps. Seal. Allow to age for at least 2 weeks. 2 months is better.
Shake occasionally while aging. Pour into the bottle you've chosen to serve it in.
I leave the vanilla bean in the bottle, your choice.

Maracshino Cherry Liqueur

Maraschino Cherry Liqueur
I used to make liqueurs. Most were better than the name brands.
This was a particular favorite.
I double this recipe and use a 1 gallon pickle jar ( no pun intended )

Ingredients:
2-1quart  sterile canning jars
1 jar maraschino cherries and their liquid
Two-1/2 inch pieces of a vanilla bean (don't omit this)
1cup sugar
Fifth of vodka
1cup brandy

Preparation:

In a large saucepan.
Add cherries, vanilla bean and sugar. Simmer for 5 minutes. Cool.
Add the brandy to the cooled cherries. Stir.
Divide the cherries, syrup and vanilla bean between the mason jars and fill with vodka.
Add the caps and lids. Seal. Allow it to age at least 2 weeks.
2 months is better. shake occasionally, while aging.
Strain, and add the the bottle of your choice.

No-Fail Lemonade

There was a time when my Lemonade was hit and miss. Sometimes it was great, sometimes not.
But then I discovered a few tricks I'll share with You.

You'll need
2-Quart Pitcher
2 Lemons
3/4cup Sugar-you may prefer it sweeter
Icecubes
Water

First, buying lemons.
Don't go for the pretty glossy lemons in the bin.
For Lemonade you want the duller ones, they are the ripest.
Next, heat the lemons in the microwave about 30 second,
to warm the juice, this will help the pulp to burst open.
Wash Hands.
Remove the warm lemons from the microwave and roll them on the counter for 30 second each.
Hold the lemon over the pitcher, quarter them and drop them into the pitcher.
Add 1/2 cup hot tap water and 3/4 cup sugar to the lemons.
Reach into the pitcher and rub/crush the pulp on the lemon wedges.
Stir, Add a few ice cubes, and fill with water. Comes out perfect every time.