Monday, April 13, 2009

Dishwasher Punch

1 cn Pineapple juice
1/2 qt Apple juice
1 pk Grape Koolaid
2 pk Berry punch Koolaid
1 pk Tropical Punch Koolaid
1 1/2 pk Strawberry Koolaid
11 qt Water
1 Red food color

Make sure all koolaid is pre-sweetened (or add appropriate sugar. Mix all dry together. Add water and juices. stir well. Add food color until it looks drinkable. Without food color, it should look like it's name.

Iced Tea

1/2 ts Vanilla
1/2 ts Almond Extract
1/4 c Lemon Juice
1/2 c Sugar
1 qt Tea, freshly brewed

Combine all ingredients.

Nepali Spiced Tea

1 pk Spiced tea pouch
4 c Boiling water
Milk, warmed (1-2 cups)
Sweetener to taste

Steep the tea in water for 3-5 minutes. Add 1-2 cups warm milk. Add sweetener to taste.

Hot Cocoa

1/2 c Sugar
1/4 c Hershey's Cocoa ds Salt
1/3 c Hot water
4 c (1 qt.) milk
3/4 ts Vanilla extract
Miniature marshmallows or sweetened whipped cream (optional)

In medium saucepan, stir together sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

Hot Cocoa Mix

2 c Nonfat dry milk powder
3/4 c Sugar
1/2 c Hershey's Cocoa or Hershey's European Style Cocoa
1/2 c Powdered non-dairy creamer
ds Salt

In large bowl, combine all ingredients; blend well. Store in tightly covered container. 3-3/4 cups mix (About fifteen 6-ounce servings). Single Serving: Place 1/4 cup mix in heatproof cup or mug; add 3/4 cup boiling water. Stir to blend. Serve hot, topped with marshmallow, if desired. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Hot Chocolate Mix

1 8 qt. pkg powdered milk
1 1 lb. can Quik (choc. mix)
1 c Powdered sugar
1 6 oz. jar dry non-dairy Coffee Creamer

Combine all ingredients, being sure to mix thoroughly. Store in air-tight container until ready to g and add very hot water. Use use. For a cup of hot chocolate, use about 1/3 cup of the mix per mumore or less mix according to your taste. This dry recipe makes about 1 gallon of dry mix.

Russian Tea #3

1 3/4 c Tang (orange drink mix)
1 pk (1/2 oz) lemonade, unsweetened
1 c Sugar (optional)
1 c Instant tea
1 ts Cinnamon
1/2 ts Ground cloves
Dash salt

Mix ingredients. Use 2 teaspoons per serving.

Ice Cream Sodas

2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of
1 tb Chocolate syrup
Root beer; Coca-cola makes a Brown Cow
1 Vanilla ice cream; scoop of -hold the whipped cream
1/4 c Strawberry syrup Milk; splash of Seltzer water
1 Vanilla ice cream; scoop of or strawberry ice cream
1/2 c Pineapple syrup Milk; splash of Seltzer water
1 Chocolate ice cream; scoop o

Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2 glass. Add one large scoop of very firm ice cream, trying to get it to straddleinches of the lip of the the lip of glass, yet still submerged in the seltzer to begin reacting with the bubbles to create a foamy head. Top with whipped cream.

Hot Cocoa

1/2 c Cocoa Powder
1 t Corn Starch
1/3 c Sugar
1 c Water (Divided)
1 c Milk

Mix Cocoa, corn starch and sugar with 1/2 cup water. Heat on low until ingrediants are dissolved. Add remaining 1/2 cup water and milk. Heat over low heat until mixture thickens.
Recommeded high quality cocoas are Pernigotti and De Zaan. Hersheys cocoa may require reducing corn starch to 1/2 tsp.

Mexican Coffee

1 qt Milk
1 ts Ground cinnamon
1 ts Vanilla extract
2/3 c Instant cocoa mix
8 c Boiling water
1/3 c Instant coffee granules
Whipped cream
Garnish: cinnamon sticks

Combine first 3 ingredients in a Dutch oven; cook over medium heat until thoroughly heated. Stir in instant cocoa mix. Combine boiling water and coffee granules; stir into milk mixture. Serve with a dollop of whipped cream and, if desired, garnish with cinnamon stick.

Russian Tea #2

1 c Instant tea
2 c Tang instant orange drink
1 Envelope dry lemonade mix
2 c Sugar
2 ts Cinnamon
1/2 ts Cloves

Mix all ingredients thoroughly. Keep in sealed jar. Mix with hot or cold water -- 3 to 4 teaspoon to aglass, more or less to taste.