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Hot Cider Rum Punch

2022-01-31 by Beth

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

Categories Booze, newspaper & magazine clippings, recipe, The Thorncliff recipe collection, unknown source Tags 21+, booze, Don't make unless you are 21, rum, seriously 21+ or at least legal drinking age in your country

Frozen Lime “Pie” for Dessert

2022-01-30 by Beth

Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.

Categories Desserts, newspaper & magazine clippings, recipe, unknown source Tags dessert, food, I like pie, pie, recipe, recipes

Cookies from a Cake Mix (because apparently cookie mixes are hard?)

2022-01-28 by Beth

COOKIES FROM CAKE MIX Courseafter church coffee hour, Cookie, Dessert CuisineAmerican Keywordcookie, cookies, cooky Ingredients 1 2-layer cake mix, any ﬂavor ½ cup cooking oil 1 tablespoon water or milk 2 eggs chopped nuts, coconut or raisins optional Instructions Add oil, water and eggs to half the cake mix; blend well. 1 2-layer cake mix, any ﬂavor,1 tablespoon water or milk,2 eggs,½ cup cooking oil Add remaining cake mix; blend well. 1 2-layer cake mix, any ﬂavor Drop by teaspoons onto greased cookie sheets and bake in 375° oven 10 to 15 minutes. Add chopped nuts, coconut or raisins to the batter if you wish

Categories baking, Cookies!, newspaper & magazine clippings, unknown source Tags Baking, cookie, cookies

HELLO DOLLY BARS

2022-01-26 by Beth

HELLO DOLLY BARS 1/4 cup butter 1 cup graham cracker crumbs 1 cup flaked coconut 1 cup semi-sweet chocolate pieces 1 cup chopped nuts 1 15-ounce can sweetened condensed milk Melt butter in a 9-inch square pan. Sprinkle in .a layer each of cracker crumbs, coconut, chocolate pieces and nuts. Carefully pour condensed milk over nuts and bake in a 350-degree oven 30 minutes. Cool in pan and cut in squares or bars.

Categories Cookies!, Desserts, newspaper & magazine clippings, recipe, unknown source Tags chocolate, cookie, dessert, recipe, recipes

Cherry-Raisin Loaf slash cake thing

2021-02-26 by Beth

Categories baking, newspaper & magazine clippings, recipe, unknown source Tags Baking

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