Wonderland - Christmas Recipes - Desserts - Appetizers - Dishes rrr - Beverages

Pattianne's Christmas Beverages   Holiday Eggnog Holiday Eggnog YUMMY! 6 eggs, separated 1/4 tsp. salt 2/3 cup powdered (instant dissolving/berry sugar) 2 1/2 cups light cream 1 cup milk 1 cup rum or brandy 1 1/4 cups whipping cream freshly grated nutmeg (or other) In large bowl, beat together egg whites and salt until frothy. Gradually beat in half the sugar, beating until stiff peaks form. In large bowl, beat egg yolks until light in colour. Gradually add remaining sugar and beat until thickened and lemon colored. Whisking constantly, gradually add light cream, milk and rum. In chilled bowl, whip whipping cream until soft peaks form. Fold whipped cream, then beaten egg whites into egg mixture. CHILL. Just before serving, sprinkle with nutmeg. Makes about 12 servings. Pattianne's Country Kitchen     Candy Cane Cocoa Candy Cane Cocoa Ingredients 4 cups milk 3 (1 ounce) squares semisweet chocolate, chopped 4 peppermint candy canes, crushed 4 small peppermint candy canes 1 cups whipped cream Method In a saucepan bring the milk to a simmer. Add the chocolate and the crushed peppermint candies and whisk until smooth. Divide hot cocoa between four mugs garnish with whipped cream and serve with a candy cane stirring stick. Yield: 4 servings From Pattianne's Christmas Kitchen     Starbucks Frappichino Starbucks Frappichino YUMMY!! COFFEE 3/4 cup double-strength coffee, cold 3 tablespoons granulated sugar 1 cup low-fat milk (for creamier use 2% milk) 2 cups ice Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw. CARAMEL: For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream. MOCHA: For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired. ENJOY! Pattianne's Country Kitchen   Blood Alcohol Test for Driving FLUID OUNCES CONSUMED (Beer ~ 12 oz. Wine Glass ~ 4 oz. 1 Shot ~ 1.5 oz) YOUR WEIGHT (Lbs) ALCOHOL PERCENTAGE IN BEVERAGE (Beer ~ 4-4.5% Wine ~ 15-20% 1 Shot ~ 30-50%) HOURS CONSUMING DRINK Fluid Ounces Consumed Percent Alcohol Your Weight (Lbs) Hours Consuming Drink BAC Percentage BAC Analysis Bailey's Original Irish Cream Bailey's Original Irish Cream 1 cup light cream 1 can Eagle sweetened condensed milk (14 oz.) 1 2/3 cups Irish whiskey 1 teaspoon instant coffee 2 tablespoons Hershey's chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. **NOTE: I use a screw top bottle. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. (1 ltre) or 1 quart. ENJOY!! From Pattianne's Christmas Kitchen     Cranberry Punch Alcohol Cranberry Punch Alcohol Alcohol 2 cups cranberry juice 2 cups unsweetened pinnapple juice 1 cup orange juice 3/4 cup (175ml) Triple Sec (optional) 1 pint (570 ml) fresh or frozen strawberries, hulled and sliced. 1 lime, thinly sliced 4 cups (1 letre) ginger ale, chilled ice cubes In a large glass container, combine the juices, Triple Sec, strawberries, and lime slices. CHILL thoroughly. Just before seving, slowly stir in the ginger ale. Pour into punch bowl or large jug and add ice cubes. **NOTE: For a less sweet punch, substitute seltzer or club soda for the ginger ale. Makes about 1-1/2 quarts (1.5 L) From Pattianne's Christmas Kitchen     Hot Buttered Rum Hot Buttered Rum Ingredients 1 cup butter 1 cup brown sugar 1/2 cup sifted fruit sugar 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 cups vanilla ice cream; softened rum boiling water Method In a small mixing bowl, beat together butter, both sugars and spices until well combined. Beat in the ice cream. Turn into a 4 cup freezer container. Seal and freeze. To serve, spoon about 1/3 cup mix into a mug, add one jigger of rum and 1/2 cup boiling water. Stir well. From Pattianne's Christmas Kitchen     New Recipe New Recipe From Pattianne's "Christmas Kitchen"!!

Wonderland - Christmas Recipes - Desserts - Appetizers - Dishes - Beverages