Category Archives: Booze

Booze, newspaper & magazine clippings, recipe, The Thorncliff recipe collection, unknown source

Hot Cider Rum Punch

I know that cider season is over but it is still cold out there! 

HOT CIDER RUM PUNCH Ingredients • 2 cups light rum • 4 cups apple cider • 1 ¼ cups cranberry juice • 1 ¼ cups orange juice • 2 cinnamon sticks • 6 whole cloves • 1 orange studded with cloves for optional garnish Instructions Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat. Stir to combine, then lower heat and bring to a simmer. Simmer gently for 5 minutes. Remove from heat. Serve hot or warm keeping in a slow cooker to keep hot if necessary. Can be made in advance and refrigerated, then rewarmed before serving. Makes about 8 servings. Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum. For a cold version: chill and mix with 1 quart of ginger ale
Print Recipe

HOT CIDER RUM PUNCH

Course: booze
Cuisine: American
Keyword: 21+, alcohol
Servings: 8

Ingredients

  • 2 cups light rum
  • 4 cups apple cider
  • 1 ¼ cups cranberry juice
  • 1 ¼ cups orange juice
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 orange studded with cloves for optional garnish

Instructions

  • Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat
  • Stir to combine, then lower heat and bring to a simmer.
  • Simmer gently for 5 minutes.
  • Remove from heat.
  • Serve hot or warm keeping in a slow cooker to keep hot if necessary.
  • Can be made in advance and refrigerated, then rewarrned before serving.
  • Makes about 8 servings.

Notes

Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum.
For a cold version: chill and mix with 1 quart of ginger ale
baking, Booze, Breads, ethnic, International Foods, MCM food, random photocopies/ Mimeographs, recipe, Sweden, unknown source

Swedish Rye Bread

 

swedish beer rye bread
Print Recipe

Swedish Beer Rye Bread (Vort Limpa)

Course: bread
Cuisine: Swedish
Keyword: beer, rye, rye bread

Ingredients

  • 1 ¾ cups beer
  • ½ cup warmed molasses
  • 2 cakes yeast dissolved in 1/4 cup warm water
  • ⅓ cup butter
  • 2 tsp salt
  • 3 cups rye meal or flour
  • 3 cups white flour
  • 1 tbsp caraway seed

Instructions

  • Combine beer and molasses and add the dissolved yeast.
  • Beat in the rest of the ingredients and blend well.
  • Brush the top of the dough with softened or melted butter, cover, and let rise until doubled.
  • Then punch the dough down, turn it out onto a floured board, and knead until thoroughly, about 7 to 8 minutes, using as much more white flour as is necessary to keep the dough from sticking.
  • Shape into 2 loaves and place in buttered 8- by 4-inch loaf pans; or shape into 2 oval loaves and place on buttered cookie sheets,
  • Cover and let rise until doubled.
  • Bake in a 350 oven for 35 to 45 minutes, or until done.

Printer-friendly copies: