CHEDDAR BAY'S DRINKS
BEST EVER SLUSH PUNCH
46 oz. pineapple juice
Mix all ingredients, except ginger ale, in an empty 5-qt. ice cream pail. Mix well; freeze.
To Serve: Take out of freezer 4-5 hours ahead to thaw a little. Chop up with a knife to make slush. Put into punch bowl and add ginger-ale right before serving. Will be slushy. Serves 50.
BEST COCOA MIX
2 c. nonfat dry milk powder
The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor.
The recipe (which everyone RAVES about) makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions:
Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water or milk, and stir well."
(*) Try different flavors of creamer, such as Hazelnut, Amaretto or French Vanilla.
For Mocha Cocoa, fill your mug with hot coffee instead of water. Mmmmm!
CHRISTMAS EGGNOG PUNCH
(This makes a festive Christmas Eve treat with hors d'oeuvres.)
12 eggs -- 3/4 c. sugar -- 10 c. water -- 48 oz. orange juice concentrate -- 1 c. lemon juice -- 1/2 gallon vanilla ice cream -- 2 qts. ginger ale
Beat eggs & sugar until lemon-colored. Stir in water, melted concentrate and lemon juice. Just before serving, add ginger-ale.
(Such a simple treat! Really nice at Christmas or St. Patrick's Day!)
1/2 gallon lim sherbet
Mix together until "melty" and serve, continuing to stir often.
HOT COCOA MIX
1 c. powdered sugar
In a sifter, combine first 4 items. Sift into a large bowl; stir in milk powder. Store in plasticcontainer. Can store up to 6 months.
To Serve: Stir 3-5 T. Master Mix into 1 c. hot water.
HOT COCOA MIX II
Jars of homemade hot chocolate mix make a great gift. And this one is a favorite. Save jars all year. Using pinking shears, cut a calico circle for a lid cover. Include a card with the recipe.
4-1/2 c. (1 b.) Nestles Quick
Stir together and store in large container. Use 1/3 c. mix to each cup of hot water. Makes 48 cups
NO EGG EGGNOG
6 cups milk
In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract and 1/2 teaspoon nutmeg; mix well and set aside.
In a medium bowl, beat the heavy cream and confectioners' sugar until stiff peaks form. Add half of the whipped cream mixture to the milk mixture; stir until well blended.
Dollop the remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately.
(I have used this at every part and wedding/baby shower I have ever been involved with -- even my own wedding shower! Every time, people are calling weeks after to ask for the recipe!)
1 (46 oz.) can pineapple juice, chilled
In large punch bowl, combine all ingredients except ginge-ale and sherbet. Just before serving,slowly add ginger-ale; stir. Top with scoops of sherbet and orange slices
4 sticks cinnamon
In a sauce pan simmer cinnamon with water and sugar about 5 minutes. Cool. In a large bowl, combine cinnamon mixture with orange juice, lemon juice, and pineapple juice. Pour in 7-Up just before serving. Makes 16 servings.
1/2 c. sugar -- 1/3 c. lemon juice -- 3 . chilled club soda -- Ice Cubes -- Lemon wedges -- Mint leaves
Combine sugar and lemon in chilled pitcher, stirring every 5 minutes until sugar is dissolved.
To serve: Add club soda to syrup; garnish with ice cubes and lemon wedges; place a shoot of mint leaves in each glass.
**NOTE: Keep the lemon-sugar base on hand; then just add the club soda when you are ready to serve.
STEWART FAMILY EGGNOG
2 cans Eagle Brand milk
In bowl, combine eggs, condensed milk, vanilla and sugar; gently beat. Add milk and stir.
In separate bowl, beat whipping cream. When fluffy, set aside a small amount for garnish. Fold the rest into eggnog mixture.
Pour into Christmas mugs or holiday stemware. sprinkle with a dash of nutmeg; top with a dollop of whipping cream squirted from a pastry bag.
Make a little more than 2 quarts ... CHEERS!
SOUTHERN SWEET TEA
3 Family-Size Tea Bags
Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water. Serve over ice.
CANDIED CITRUS PEEL
Chocolate Covered Candied Citrus Peel:
6 oz. sweet chocolate or white sweet chocolate
Score the citrus in quarters and remove sections of the peel. Cut into uniform strips about 3/8 inch wide to yield 3 cups peel. (Save the peeled fruit for other uses.)
In a large saucepan, bring 6 cups of cold water and the peel to a boil; boil for 10 minutes. Drain and rinse.
Repeat process with 6 cups fresh water. In the same saucepan, bring to a boil 1-1/2 cups of the sugar, honey, and boiling water, stirring to dissolve the sugar; boil for 1 minute.
Add drained peel and simmer briskly for 40 to 45 minutes, stirring frequently to avoid sticking. Drain well.
In a large bowl, toss drained peel with the remaining 1/2 cup sugar to coat well.
Place on wire rack to dry. Store in a tightly covered container. Makes 1 lbs.
Chocolate Covered Candied Citrus Peel:
In the top of a double boiler, over hot, not boiling, water, melt the chocolate; stir occasionally. Dip each piece of Candied Citrus Peel in the chocolate (covering one half to two thirds of each piece only); gently shake off any excess chocolate. Cool on wax paper until chocolate is set.
12 oz. pkg. chocolate chips
Line baking sheets with parchment paper. Place chocolate chips in a microwave-safe bowl; heat on medium power for 2 minutes, stirring every 30 seconds. To thin chocolate, add shortening, stirring gently.
Dip each plastic spoon in chocolate mixture to cover the bowl of the spoon; place on parchment paper to set. Can sprinkle the spoons with colored sprinkles, jimmies or crushed candy canes. Cool thoroughly before wrapping in plastic wrap.
2 cups granulated sugar
Place the sugar and zest of 1 kind of fruit into food processor. Pulse until well-blended. Spread the mixture onto a rimmed bakng sheet for about 1 houir to dry. Repeat with zest from other fruits.
Fill diner-style sugar containers wth dred citrus sugars. Tie on ribbon and add label.
"USe in many yummy ways, from topping breakfast pancakes to a sugar-substitute in a pound cake recipe or sweet tea."
ORANGE COFFEE CREAMER
3/4 c. sugar
Combine ingredients; store in an airtight container. Attach instructions. Makes 1-3/4 cups.
Makes a beautiful holiday gift!
How to dry orange zest:
Spread grated orange peel in a single layer on a pie plate; bake at 200 degrees until crisp.
The midi playing is Margaritaville.