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Post by Linda on Sept 22, 2002 15:45:52 GMT -6
Here are some milk shake recipes
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Post by Linda on Sept 22, 2002 16:00:01 GMT -6
ARABIAN COFFEE: Place 1 crushed cardamom seed in each serving cup. Fill cup with hot string coffee. Stir with cinnamon stick.
BRAZILIAN COFFEE: Place 2 tablespoons cocoa mix in each serving cup. Fill cup with hot strong coffee. Stir with cinnamon stick. Top with whipped cream or topping.
FRENCH COFFEE: To prepare cafe au lait, two pots are needed, one for hot strong coffee and one for an equal amount of hot milk or cream. Pour from both pots at the same time into each serving cup.
ITALIAN COFFEE: Fill each serving cup with hot strong coffee. Serve with a twist of lemon.
MEXICAN COFFEE: Place 2 teaspoon chocolate flavored syrup and 1/8 teaspoon cinnamon in each serving cup. Fill cup with hot strong coffee; stir well. Top with whipped cream or topping; sprinkle with cinnamon and nutmeg.
SWEDISH COFFEE: Combine 1/4 cup firmly packed brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon nutmeg; mix well. Place 1 teaspoon spice mixture in each serving cup. Add strip of orange peel. Fill cup with hot strong coffee; stir. Top with whipped cream.
TURKISH COFFEE: Place 1 tablespoon honey or sugar and 1 crushed cardamom seed in each serving cup. Fill cup with hot strong coffee; stir. Top with whipped cream or topping.
VIENNESE COFFEE: Fill each serving cup with hot strong coffee. Stir in 1 teaspoon sugar. Top with whipped cream or topping; sprinkle with nutmeg.
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Post by Linda on Sept 22, 2002 15:58:59 GMT -6
SWISS MOCHA: 1/4 c. Coffeemate 1/3 c. sugar 1/4 c. instant coffee 2 tbsp. cocoa
VIENNESE COFFEE: 1/4 c. Coffeemate 1/3 c. sugar 1/4 c. instant coffee 1/2 tsp. cinnamon
CAPPUCINO: 1/3 c. Coffeemate 1/3 c. sugar 1/4 c. instant coffee 1 orange flavor hard candy
BAVARIAN COFFEE: 1/4 c. Coffeemate 1/3 c. sugar 1/4 c. instant coffee 2 tbsp. cocoa 2 hard peppermints, broken into pieces
Blend all ingredients for each type of coffee in blender at high speed. Use 1 level tablespoon of mixture per 6 oz. of boiling water.
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Post by Linda on Sept 22, 2002 15:57:24 GMT -6
2 c. non dairy coffee creamier 1 1/2 c. Nestle Quik cocoa 1 1/2 c. Sanka instant coffee (regular or decaffinated may be used) 1 1/2 c. sugar 1 tsp. cinnamon 1/2 tsp. nutmeg
Mix together all ingredients in blender. Blend well until fine. Store in decorator glass jar or jars. Use one heaping teaspoon to one cup of hot water. Makes approximately 3 (12 oz.) jars of instant coffee. Great for a homemade gift for anyone.
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Post by Linda on Sept 22, 2002 15:56:48 GMT -6
1 (8 qt.) dry milk 1 (16 oz.) box Nestle's Quik 2 c. Creamora or Coffee Mate 1 (2 oz.) jar instant coffee
Mix all ingredients together mixing well. Add 2 teaspoons to 1 cup hot water. This makes a nice gift. Put in decorative jar or can. Add bow.
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Post by Linda on Sept 22, 2002 15:56:20 GMT -6
1 lb. ground coffee 1 oz. vanilla extract 1 oz. almond extract
Blend all ingredients. Store airtight.
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Post by Linda on Sept 22, 2002 15:55:25 GMT -6
1 c. instant coffee 2 c. non-dairy creamer 1 c. sugar or less 4 tbsp. cocoa
Mix well and store. Can be put in blender to mix. Use 2 teaspoons of mix for 1 cup hot water or more if you want it stronger.
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Post by Linda on Sept 22, 2002 15:55:01 GMT -6
1 1/2 c. non-dairy creamer 1 c. sugar 1/2 c. instant coffee 1/2 c. cocoa Dash of salt 1/2 tsp. peppermint extract
Mix all ingredients except extract. Stir to remove lumps. Add extract and mix well. Seal in airtight container. Mix 2-3 heaping teaspoons per cup of water. Heat water and then add mix.
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Post by Linda on Sept 22, 2002 15:54:23 GMT -6
1 (2 oz.) jar instant coffee 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground allspice 1 c. granulated sugar
Combine coffee, sugar and spices in blender and blend 15 seconds or until fluffy blended. Store in airtight container. To serve, mix 1 to 2 teaspoons to 2/3 cup hot water. Makes about 50 cups.
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Post by Linda on Sept 22, 2002 15:53:58 GMT -6
1/2 c. instant coffee granules 1/2 tsp. grated dried orange peel 1 c. non-dairy powdered coffee creamer 1/4 c. granulated sugar 1/2 tsp. ground cinnamon
Finely grind coffee and orange peel in a blender or food processor. Add remaining ingredients and process until well blended. Store in an airtight container. To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water. Yield: about 1 2/3 cups mix.
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Post by Linda on Sept 22, 2002 16:08:17 GMT -6
1/2 gal. rainbow sherbet (orange, lemon and raspberry) 1 bottle cherry soda
Scoop sherbet into individual glasses and fill glass with cherry soda and stir.
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Post by Linda on Sept 22, 2002 16:07:40 GMT -6
1 (32 oz.) can pineapple juice, chilled 1 (10 oz.) can coconut cream, chilled 1 (32 oz.) bottle 7 Up, chilled 1 qt. pineapple sherbet
Blend chilled liquids. Float sherbet on top.
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Post by Linda on Sept 22, 2002 16:07:00 GMT -6
1 1/2 c. (12 oz.) apricot nectar 1 qt. orange carbonated soda 2 1/2 c. pineapple juice 2 qt. vanilla ice cream Orange slices
Use a 4 quart punch bowl. Fill punch bowl with chilled apricot nectar, orange soda, pineapple juice, stir and top with small scoops of ice cream and garnish with orange slices. Yield 32 (4 ounce) servings. Great for showers.
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Post by Linda on Sept 22, 2002 16:06:33 GMT -6
2 pkg. peach jello 2 c. boiling water 1 1/2 c. sugar 1 (46 oz.) can pineapple juice 1 lg. bottle Sprite
Dissolve jello in hot water, add sugar and pineapple juice and enough water to make 1 gallon. Pour in square milk cartons and freeze. Before party (3 hours) take out of freezer and put in a punch bowl. Add 1 large bottle of Sprite and stir to make slush. Makes 36 small cups.
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Post by Linda on Sept 22, 2002 16:06:08 GMT -6
4 c. cranberry juice 4 c. pineapple juice 1 1/2 c. sugar 1 to 1 1/2 tbsp. almond extract 2 qts. gingerale
Chill juices and ginger ale. Mix together and serve.
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Post by Linda on Sept 22, 2002 16:05:25 GMT -6
2 qt. orange sherbet 2 (46 oz.) cans orange drink 2 bottles ginger ale
Mix orange drink and ginger ale. Scoop softened sherbet into mixture and stir. Make about 10 minutes before serving.
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Post by Linda on Sept 22, 2002 16:04:56 GMT -6
3 qts. ginger ale 2 qts. apple juice 1 (12 oz.) orange juice, thawed
Makes 40 cups.
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Post by Linda on Sept 22, 2002 16:04:18 GMT -6
2 (3 oz.) pkg. Jello 2 c. boiling water 2 (12 oz.) cans frozen lemonade 3 (28 oz.) bottles ginger ale Ice cubes
Dissolve gelatin in water. Stir in lemonade. Add ginger ale and ice cubes. Makes 1 gallon.
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Post by Linda on Sept 22, 2002 16:01:59 GMT -6
1 (8 qt.) pkg. instant dry milk 1 lb. confectioners' sugar 1 (6 oz.) jar coffee creamer 1 lb. instant hot chocolate mix
Mix well. Makes over a gallon. Use 1/3 cup mix and fill cup with hot water.
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