Recipes

Pumpkin Bread

Ingredients:

*1 3/4 C. flour
*1 tsp. baking soda
*1/4 tsp. salt
*1 tsp. cinnamon
*1 tsp. nutmeg
*1/8 tsp. ginger
*1/8 tsp. cloves
*1 1/2 C. sugar
*1 1/2 C. oil
*2 eggs
*1/3 C. water
*1 cup canned pumpkin

Instructions:

1. Preheat oven to 350 F
2. Combine dry ingredients in a large bowl, and make a well.
3. Combine the liquid ingredients in a medium bowl, and pour into the well.
4. Mix at medium speed for about 1 minutes until blended.
5. Pour into 2 - 3 medium sized greased loaf pans, and bake at 350 F for about 45 minutes.

EGGNOG RECIPES
~~~~~~~~~~~

Basic Non-alcoholic Eggnog
12 eggs
1 1/2 cups sugar
1 quart cream
to taste vanilla
dash of nutmeg

Seperate eggs at room temp. Beat yolks till creamed with about half of sugar, whites till peaked then add other half of sugar. Beat cream till stiff. Then fold all together.

Add vanilla to taste - but remember that a little bit of vanilla goes a long way.

Place into containers keep in refrigerator for at least one day. Shake before serving.
==================================
Orange Non-alcoholic Eggnog Float
4 eggs
6 tablespoons sugar
5 1/2 cups fresh orange juice, chilled
1/2 cup lemon juice
1 quart vanilla ice cream
1 quart ginger ale, chilled

Beat the eggs and the sugar until light (no separation necessary here). Stir in the orange and the lemon juice. Place small scoops of ice cream in the punch bowl. Pour

the ginger ale against the sides (inside, of course) of the bowl (this is done to preserve as much of the carbonation as possible). Add the orange juice picture slowly,

stirring gently. Serve immediately. This will make about 30 servings.
==================================
Eggless Eggnog
8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well. Chill.
=====================================
Rich Eggnog! - Recipe 1

6 Large eggs
3/4 c Sugar
1 1/2 c Brandy
1/2 c Rum
4 c Milk
4 c Cream
1/2 c Icing sugar
Nutmeg to sprinkle

Separate the yolks from the whites of the eggs. Beat the yolks slowly while simultaneously adding the sugar; do this until the mixture is pale and golden. Now slowly

add in the brandy and rum, then beat in the milk and half the cream.

Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top

each glass of eggnog with whipped cream and a shake of nutmeg. This yields eight servings.
============================
Eggnog! - Recipe 2

Basic Versatile Nog
6 seperated
1 cup sugar
1 1/2 quarts thick cream
1 1/4 tumblers whiskey, brandy or rum
Dashes of cinnamon or nutmeg

Beat egg yolks and sugar together until they are senseless (or lemon-colored). Set aside while you beat the egg-whites stiff followed by some harshly thrashed cream.

Dump all this into the yokes along with your choice of liquor. Then chill.
===================================
There are many variations possible on the recipes given, cinnamon, nutmeg and vanilla are spices that can be utilized in varying quantities. Different liquors can be used

in conjunction with eggnog, rum, brandy and whiskey are not the only possibilities.

===================================
Wassail (not a NOG but with egg)
Wassail was originally not a drink, but a practice of carroling. In Merry old England carrolers would bring a cup with them, and, as they sang before the homes of wealthy

citizens, their mugs would be filled with a hot spiced ale, often with a roasted apple slice floating in it.

This recipe is a variation on that ancient theme.

1 bottle burgundy or claret
6 eggs
1/2 cup water
1/4 teaspoon nutmeg
2 cloves
1/2 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 cups sugar

6 baked apples


Heat the bottle of red wine. Meanwhile separate the eggs. Beat the yokes and whites separately, then fold both together (egg whites should be stiff). Put spices in

water and heat for afew minutes to release flavor.

Now pour all into a punch bowl along with baked apples. Serve warm.
============================================

Anyone have any good recipes for mixed drinks? I get most of mine off of www.thebar.com but I think I've made every drink on that site by now!

Title: Kitty Litter Cake



Ingredients:
CAKE INGREDIENTS

1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

Directions:
SERVING "DISHES AND UTENSILS"

1 NEW cat-litter box 1 NEW cat-litter box liner 1 NEW pooper scooper

Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable.

Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.

Place box on a sheet of newspaper and serve with scooper. Enjoy

Number Of Servings:will someone really ask for a serving but it looks like it would feed alot!!

Preparation Time:?

Sounds funny, but this is a real receipe.Always..Marion

Edited by tallahassee lassie, 27 January 2006 - 09:55 AM.

The Diva Salad

You need:

• Iceberg/green Coral lettuce,
• Tomatoes,
• Onions,
• Cheese,
• Olives,
• Lemon,
• Salad cream/dressing
• Bread

Steps:

• Chop Iceberg or green Coral lettuce
• Add chopped Tomatoes, onions, cheese and olives
• A squeeze of lemon
• Finally add salad cream or dressing of choice
• Serve with bread

Delicious !!!

A Diva Salad?!
That is one recipe this "Diva" will defiantly try!



Thanks D-T!!

Edited by Scarlett, 17 February 2006 - 09:11 AM.

I hope you like it

Anyone have any good recipes for mixed drinks? I get most of mine off of www.thebar.com but I think I've made every drink on that site by now!

I have recipes to make your own Kahlua, cherry vodka and Amaretto.....interested?

The Kahlua has to age for 2 mos. and the cherry vodka for one year! I haven't made them yet but I'm going to get around to it one of these days.

Edited by Lily Livered, 19 February 2006 - 05:02 PM.

Chocolate Syrup

1 c. cocoa
1 and 1/2 c. sugar
1 c. hot water
1 tsp. vanilla
1/2 tsp. salt

Mix together and boil for 3 minutes. Store in airtight container.

Edited by Lily Livered, 19 February 2006 - 04:59 PM.

Sweetened Condensed Milk

Mix 1 c. Carnation or Pet milk with 2 c. sugar and cook slowly down. This will make the thick sweetened condensed milk used in recipes such as Cherry Cream Cheese Pie.


hmmm....I better check with grandmother if that's supposed to be one cup or one can of the milk...

Edited by Lily Livered, 19 February 2006 - 05:04 PM.

Poor mans Parmeisan Chicken


2 pounds of chicken breast (5 to 6 fillets)
1 32 oz. jar of Preigo Thick & Chunky
6 fresh Roma tomatos
1 can of Kraft graded parmeisan cheese
½ teaspoon of Tony's Italian Seasoning (Perosnal favorite)
Dash of salt and pepper
20 oz of angel hair pasta
Over sized pan to bake in.

Lay chicken in pan. Season with salt & pepper, then cover with ½" of Parmeisan Cheese.
Pour Preigo around the chicken. till the chicken is haft covered in the sauce. Do not pour over the chicken and wash cheeze off.
Slice the Roma tomatoes ½" thick and lay on top of the sauce, but not the chicken.
Bake uncovered at 300° for 80 minutes (1 hour and 20 minutes).
Serve over pasta.

Remember not to over cook the pasta. It is important to run tap water over the pasta to stop the cooking process.
Serves 5 to 6

I have recipes to make your own Kahlua, cherry vodka and Amaretto.....interested?

The Kahlua has to age for 2 mos. and the cherry vodka for one year! I haven't made them yet but I'm going to get around to it one of these days.

Yes I'd would be very interested.

Edited by Scarlett, 19 February 2006 - 05:10 AM.

I have recipes to make your own Kahlua, cherry vodka and Amaretto.....interested?

The Kahlua has to age for 2 mos. and the cherry vodka for one year! I haven't made them yet but I'm going to get around to it one of these days.

Yes I'd would be very interested.

Cool!! The Amaretto one doesn't sound like it's going to taste like the Amaretto from the liquor store....don't know. But the other two sound good. I AM going to try making them one of these days so if you get to it anytime soon, let me know what you think!

Kahlua

1 qt. water
10 heaping Tbsp coffee (not instant)
3 c. sugar

Bring ingred. to boil. Simmer 1 hour. Let cool. Pour in 1/2 gallon bottle (dark).
Add 1 to 2 Tbsp vanilla (pure), 1 qt of vodka.
Age 2 months. Filter out coffee grounds.


Cherry Vodka

Fill a 1 gallon jar half full of fresh cherries. Add 1 c. sugar and 1 fifth of vodka (100 proof). Put on lid and store one year.


Amaretto

3 c. sugar
3 c. water
5 c. Instant coffee

Bring ingredients to a boil. Simmer 15 minutes, stirring constantly. Put pan in cold water in the sink and cool. Add 1 qt. vodka and 1 fl. oz almond extract.

Drink up!!

If anyone tries any of these, please post how they tasted!!

Oh please forgive Lily Livered
I forgot to say thanks.
So thanks!

TOAST

• Put bread into toaster.
• Toast to taste.
• Add butter to taste.

NOTES:

• The recipe above is for one slice of toast. If two slices are desired, double the recipe.
• You can change the amount of toasting done to your bread by moving the selector to a higher or lower setting. (This selector is found on the front of most toasters).
• You may also choose to add more toppings, such as jelly or sugar. Feel free to experiment!
• I have found it best to remove toast from toaster before applying butter, or at least unplug the toaster beforehand.

mmmmmm, toast!

Edited by Albert Frankenstein, 26 March 2006 - 11:20 AM.