HOT BEVERAGES
Apple Citrus Cider
2 quarts unsweetened apple juice
3/4 cup thawed pineapple juice concentrate
3 tablespoons sugar
1 medium lemon, thinly sliced
3 cinnamon sticks (3 inches)
6 whole allspice
6 whole cloves
4 cups lemon-lime soda
In a large saucepan, combine the apple juice, pineapple juice concentrate, sugar and lemon slices. Place the cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-15 minutes. Discard spice bag. Stir in lemon-lime soda; cook for 4-6 minutes or until heated through (do not boil). Yield: 12 servings (3 quarts).
Cocoa for a Crowd
4 cups sugar
3 cups baking cocoa
1/2 teaspoon salt
1 quart warm water
2 quarts boiling water
4 gallons hot milk
In a large kettle, combine sugar, cocoa, salt and warm water; mix well. Add boiling water; boil for 10 minutes. Remove from the heat; stir in hot milk. Yield: 100 servings.
HOT SPICED ORANGE TEA
1 quart boiling water
¼ cup of sugar
10 whole cloves
2 cinnamon sticks, each 2 inches long
4 tea bags
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
1 slice fresh lemon
Combine the first 4 ingredients in a saucepan. Mix well and bring to boiling point. Remove from heat and add tea bags. Steep 4 minutes. Strain. Stir in remaining ingredients. Place over low heat to keep warm. (Do not boil.) Remove and discard orange rind. Serve in cups, using cinnamon sticks as muddlers, if desired.
Yield: 6 servings
Hot Cocoa Mix
8 qt. box Carnation powdered milk
32 oz. box Nestle Quik chocolate mix
11 oz. Coffee-mate
1 lb. box powdered sugar (3 cups?)
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Mix all together in a huge container. Scoop out to
taste into hot water and stir. Makes lots!
Coffee For A Crowd
The following amounts can be used in automatic coffee makers. These are 6 oz. servings, small servings, make more if you have a lot of coffee drinkers.
Allow at least one hour for the coffee to be made.
For Fifty Servings
38 cups water (2 gal+1 qt)
5 cups gr. coffee ( 1 lb.) For 100 Servings
6 gallon
10 cups coffee (2 pounds)
COLD BEVERAGES
Sun Tea Keeper
3 to 4 – Large Tea Bags, Lipton or Luzianne
1 – 1 Gallon Glass Jar With Lid
Sugar or Honey To Taste
Water
Fill the one gallon jar with fresh cold water. Add your tea bags and close the lid tightly. Place the jar outside in direct sunlight. It's best to place your jar in a protected area.
Now let the warmth of the sun's rays slowly brew your tea. Next steep the tea in water for 3-4 hours. Depending on how strong you want the tea to be you can leave the tea in direct sunlight all day.
The water will turn golden brown as the tea brews. Once the tea has strengthened to your liking remove it from the sunlight. Remove the tea bags from the tea. Sweeten to taste with honey or sugar. Place jar in the refrigerator and allow the tea to chill until it's cold.
Serve your tea over ice. If desired serve with a slice of lemon.
One word of caution, make sure nothing flammable is next to your tea jar.
Deluxe Spiced Tea Mix Keeper
2 jars (21.1 ounces each) orange breakfast drink mix
1 cup sugar
1 envelope (5 ounces) sweetened lemonade drink mix
1 jar (3 ounces) unsweetened instant tea
2-1/4 cups red-hot candies
2 teaspoons each ground allspice, cinnamon, cloves and nutmeg
In an airtight container, combine all ingredients. Store in a cool dry place up to 6 months. Yield: 10 cups (about 120 servings).
To prepare tea: Dissolve 4 teaspoons mix in 1 cup boiling water; stir welll. Yield: 1 serving.
Wonderful Iced Tea
10-12 tea bags, any type
1 teaspoon sugar
1 quart boiling water
3 quarts cold water
1. Place the tea bags in the bottom of a heat-resistant gallon-sized container.
Add 1 teaspoon of sugar. Pour 1 quart of boiling water on the tea bags and
sugar. Let the concentrate steep for a full 15 minutes. Add 3 quarts of cold
water, fish out the tea bags and chill the tea until you're ready to serve it.
Makes 1 gallon.
Simple Syrup:
1 pound sugar
1 quart water
1. In a large saucepan, stirring constantly, bring the sugar and water to a boil,
dissolving the sugar. Then cool and refrigerate the syrup. That's all.
Add the syrup to your tea to taste.
Simple syrup will keep indefinitely in the refrigerator, just be sure to
label it so you won't mix it up with water.
TIP: Use ice cubes made of tea or lemonade to serve with the the iced tea.
Harvest Apple Cider
8 whole cloves
4 cups apple cider or juice
4 cups pineapple juice
1/2 cup water
1 cinnamon stick (3 inches)
1 individual tea bag
Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place the remaining ingredients in a 3-qt. slow cooker; add spice bag.
Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard spice bag, cinnamon stick and tea bag before serving. Yield: about 2 quarts.
Snow Punch
1 cup lemon juice
5 medium ripe bananas
1 cup sugar
2 cups half-and-half cream
1 liter lemon-lime soda, chilled
1 pint lemon or pineapple sherbet
1/4 cup flaked coconut, optional
In a blender, cover and process the lemon juice, bananas and sugar until smooth. Add cream; blend until smooth. Cover and refrigerate.
Just before serving, pour banana mixture into a punch bowl. Stir in soda. Top with lemon sherbet and coconut if desired. Yield: 2-1/2 quarts.
Fruity Slush
1 package (3 ounces) raspberry gelatin
1 cup boiling water
2 cups cold water
2 cups cranberry juice
1 can (12 ounces) frozen pink lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 liter lemon-lime soda, chilled
In a large bowl, dissolve gelatin in boiling water; stir in the cold water, cranberry juice and concentrates. Pour into a 2-1/2-qt. freezer container; cover and freeze overnight.
Remove container from the freezer 2 hours before serving. Fill glasses two-thirds full with slush; stir about 1 cup soda into each glass. Yield: 13 servings (about 2 quarts).
Quick and Easy Lemonade Recipe
4 – Lemons
1/2 – Cup Sugar
2 – Quarts Water
Honey To Taste
Ice
Mixing Instructions
It doesn't get any simpler than this. Rinse lemons thoroughly. Next you want to prepare the lemons for squeezing. Roll whole lemons with the palm of your hands on the kitchen counter top to break up the pulp and produce more juice.
Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Strain the lemon juice through a fine strainer to remove seeds.
Pour lemon juice into a two quart pitcher. Add sugar and water, then stir vigorously until sugar is completely dissolved. Add you favorite honey to taste. Serve lemonade with ice.
Peachy Lemonade Keeper
8 cups lemonade
2 cans (5-1/2 ounces each) peach nectar or apricot nectar
1 cup frozen unsweetened sliced peaches
Fresh mint sprigs, snapdragons and lemon balm
In a 3-qt. glass pitcher, combine the lemonade and nectar; refrigerate until chilled. Just before serving, stir the lemonade mixture; add frozen peach slices. Place mint sprigs along the sides of the pitcher and float the flowers on top of the lemonade. Yield: About 2-1/2 quarts.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Orange Lemonade Keeper
2 quarts water
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
In a large saucepan, heat water and sugar until sugar is dissolved, stirring occasionally. Cool. Transfer to a large pitcher or container; stir in concentrates. Chill. Serve in chilled glasses. Yield: 12 servings.
Perfect Lemonade
1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Serves 6.
Old-Fashioned Lemonade Keeper
6 lemons
1 cup white sugar
6 cups cold water
1.Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
2.In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.
Lemonade Syrup
5 lb Sugar
2 oz Citric acid
1 oz Tartaric acid
6 c Boiling water
6 Lemons
Dissolve in boiling water, the sugar and acids. Grate 4 lemons and
use juice from 6 lemons. Add to boiling water. Keep bottled in frig.
Mix in a 5 part water to 1 part syrup ratio.
Check with your drug store for the powdered acids.
Fresh Lemonade
1 1/2 cups sugar
1/2 cup boiling water
1 tablespoon freshly grated lemon peel
1 1/2 cup freshly squeezed lemon juice
Dissolve sugar in boiling water. Add lemon peel and juice.
Store in covered container in refrigerator.
Use 1/4 to 1/3 cup of lemonade syrup base to 3/4 cup of
cold water per glass of lemonade.
Gummy Worm Punch
4 cups unsweetened apple juice
4 cups orange juice
2/3 cup thawed lemonade concentrate
2 cups water
20 gummy worms
4-1/3 cups lemon-lime soda, chilled
In a punch bowl, combine the apple juice, orange juice and lemonade concentrate. Pour water and 1 cup juice mixture into a 5-cup ring mold; add gummy worms. Freeze until solid. Meanwhile, refrigerate juice mixture until chilled.
Just before serving, add soda to juice mixture. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place worm side up in punch bowl. Yield: 3 quarts.
Frosty Wedding Punch
Yield: 46 servings
3 3 oz pkg cherry gelatin
9 c Boiling water
4 c Sugar
4 c Water
2 46 oz can pineapple juice
6 oz frozen Orange Juice
4 tb Lemon juice
2 liter Bottle ginger ale (2 qts)
Dissolve the gelatin in the boiling water in a large saucepan. In a
seperate saucepan boil together the sugar and 4 cups water. Add
the pineapple juice, orange juice and lemon juice. Cool. Combine
the gelatin and juice mixtures. Pour into plastic containers and freeze.
Set out about 3 hours before serving. Add the giner ale just before
serving. The punch will be slushy.
Sherbet Punch
Serves 120
6 (3 oz.) pkg. lemon jello
(use lime jello for green color)
6 c. boiling water
4 c. sugar
6 c. cold water
3 large cans frozen orange juice
3 large cans frozen lemonade
3 large cans pineapple juice (not frozen)
4 qt. pineapple sherbet (use lime sherbet for green color)**
3 qt. ginger ale**
Dissolve jello in boiling water. Add sugar. Stir until
dissolved. Add cold water. Prepare orange juice, and
lemonade according to directions on package and then add
pineapple juice.
Add to gelatine mixture. Pour into gallon jugs and let chill for
24 hours before using. Serves 120
** Add sherbert and ginger ale when ready to serve.
Spiced Apple Cider Cooler
1 gallon apple cider
1 cup orange juice
1 tablespoon fresh lemon juice
3 cinnamon sticks
1 teaspoon allspice
1 teaspoon ground cloves
1 cup sugar
Mix all ingredients in a large pot. Bring to a boil. Let it simmer gently
for 7-10 minutes. Strain.
Now, you have a choice. You can serve it hot or let it cool 30 minutes.
When cool, place in refrigerator.
It is best to let it set over night to completely chill. However, let it chill in the
refrigerator for a min. of 2 hours. You may want to add ice to class to insure
Spiced Apple Cider is cold enough.
Add a slice of lemon.
Creamy Eggnog Punch
Serves 30
8 cups (2 qt.) prepared eggnog
2 tubs (8 oz. each) COOL WHIP or COOL WHIP LITE
Whipped Topping , thawed
1 tsp. ground cinnamon
1 cup ice cubes
Ground nutmeg (optional)
2 tsp. rum extract.
Mix eggnog, 1 tub of the whipped topping and cinnamon in large bowl.
Stir in rum and ice cubes.
Refrigerate until ready to serve. Just before serving, top with remaining
whipped topping and sprinkle with nutmeg. Serve with cinnamon sticks.
Store any leftover punch in refrigerator.
SMOOTHIES
Morning Fruit Shake
1 cup cranberry juice
2 medium ripe bananas, sliced
2 cups (16 ounces) raspberry yogurt or flavor of choice
1 tablespoon confectioners' sugar, optional
Few drops red food coloring, optional
Mint leaves, optional
Directions
In a blender, combine all ingredients; cover blend until smooth. Garnish with mint if desired. Pour into a pitcher or chilled glasses; serve immediately. Yield: 4 servings.
Banana Berry Drink Keeper
3/4 cup orange juice, chilled
1/3 cup pineapple juice, chilled
1 cup frozen blueberries
1/2 cup frozen sweetened sliced strawberries
1/2 cup plain yogurt
1 small ripe banana, sliced
Directions
Place half of each ingredient in a blender; cover and process until smooth. Pour into chilled glasses. Repeat with remaining ingredients. Serve immediately. Yield: 5 servings.
Banana Milk Drink Keeper
1 large ripe banana
1 cup milk
1-1/2 to 2 teaspoons sugar
1/2 teaspoon vanilla extract
Dash ground cinnamon, optional
Directions
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately. Yield: 2 servings.
Banana Breakfast Smoothies Keeper
1 cup fat-free milk
1/2 cup fat-free plain yogurt
1/4 cup toasted wheat germ
2 small ripe bananas, sliced and frozen
1 teaspoon sugar
1 teaspoon vanilla extract
Ground nutmeg
Directions
Place the first six ingredients in a blender; cover and process for 1-2 minutes or until smooth. Pour into chilled glasses; sprinkle with nutmeg. Serve immediately. Yield: 2 servings.
Banana Smoothies
1 (14-oz.) can sweetened condensed milk,
well chilled
1 (8oz.) container vanilla yogurt
2 ripe bananas, cut up
1/2 cup orange juice
Combine sweetened condensed milk, yogurt,
bananas and orange juice in blender; blend
until smooth.
Serve immediately. Refrigerate leftovers.
Other fruit can be substituted.
Smoothie Pops:
Spoon mixture into 8 (5oz.)
paper cups. Cover tops with foil and insert
popsicle stick into center of each cup. Freeze
until firm.
I also like to just freeze the bowl it is in and eat it like ice cream!
