Bailey's Irish Cream

1 3/4 C. Irish whiskey,
1 tsp. instant coffee
1 (14 oz.) can condensed milk
1 C. whipping or light cream
2 T. chocolate-flavored syrup
4 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract

In blender container combine all ingredients and blend until smooth. Serve over ice, if desired. Store in a tightly covered container in refrigerator where it can be stored up to one month. Stir before serving. Makes 5 cups.

http://recipecircus.com/recipes/DollyJ/Clones/Bailey39s_Irish_Cream_.html

Applebee's Perfect Margarita

1 1/2 oz. Cuervo or 1800 gold tequila
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix

Chill glass well. Mix all ingredients and pour into chilled glass. (Mix in a drink mixer with lots of ice. Strain margarita into a salt rimmed martini glass. Serve with a lime wedge and stuffed green olive.)

http://recipecircus.com/recipes/DollyJ/BEVERAGES/Applebee39s_Perfect_Margarita.html

Kahlua Banana Brunch Cake

1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar

Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and
sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts. Beat on low speed until mixture
is well blended. On medium speed, beat 2 min., scraping bowl as you
beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45
to 50 min., or until golden brown. Remove from oven; let stand 10
min. Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired.

Serves 10-12.

Cocktail Okra

2 lb Fresh Tender Okra Pods
5 ea Hot Red/Green Peppers
5 ea Cloves Garlic, Peeled
1 qt Distilled Vinegar
1/2 c Water
6 tb Pickling Salt
1 tb Celery Seed
1 tb Mustard Seed

Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic.
Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints
- Diana the mod

Kahlua

4 1/2 cup sugar
1 1/4 cup water
2 1/2 cup Yuban coffee (only this brand)
2 1/2 cup whole grain (190 proof) Everclear
1 tsp vanilla

Cook sugar and water until it forms a soft ball. Add 2 1/2 cups strong coffee.
Cool. Add alcohol and vanilla. Mix. Pour into bottles; cork. Let stand 2 weeks before serving.

*Note: Pour into small bottles and tie with a ribbon. Makes a great gift for house
warmings and at Christmas.

Banana Slush Punch

4 cup sugar
6 cup water
12oz can frozen orange juice
2 lemons, juiced
1 lg can pineapple juice
1 pkg frozen strawberries
5 bananas, mashed
4 qt 7-Up

Boil sugar and water; cool. Add fruit and juices. Freeze. Take out 1 1/2 - 2 hours before ready to serve. Add 4 quarts 7-Up. If making individual servings add 1/2 cup frozen mixture and fill with 7-Up.

Banana Brunch Punch

6 medium ripe bananas
12-ounce can frozen orange juice concentrate, thawed
6-ounce can frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
46-ounce can pineapple juice
3 2-liter bottles lemon-lime soda
orange slices, optional
In a blender or food processor, blend bananas, orange juice and lemonade concentrates until smooth. Remove approximately 1/2 of mixture and set aside. Add 1 1/2 cups warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with reserved banana mixture, 1 1/2 cups warm water and 1 cup sugar; add to freezer container.

Cover and freeze until solid. One hour before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

Yield: 80 4-ounce servings (10 quarts).

Glogg

2 teaspoons dried orange peel
1 teaspoon whole cloves
4 whole cardamom, cracked
3 short cinnamon sticks
cheesecloth
1 cup dark seedless raisins
1 8-ounce package dried apricots
2 4/5-quart bottles Burgundy
(6 1/2 cups)
1 4/5-quart bottle vodka, gin or
aquavit(3 1/4 cups)
3/4 cup sugar
1 cup whole blanched almonds

Place orange peel and spices on a piece of cheesecloth; tie string to form a bag. In covered, 4-quart saucepan over medium-low heat, simmer raisins, apricots, spice bag and 1 bottle Burgundy 30 minutes. Remove from heat and discard spice bag; stir in vodka, sugar and remaining Burgundy; cover mixture and let stand overnight at room temperature.
To serve: Over high heat, heat mixture until piping hot, but not boiling, stirring occasionally. Ignite mixture with long match; let burn a few seconds, then cover pan to extinguish flame. Add almonds; pour into heated punch bowl. Serve hot.

Sangria

1/2 cup lemon juice
1/2 cup orange juice
1/2 cup sugar
1 4/5-quart bottle dry red
wine (3 1/4 cups)
1/4 cup brandy
1-7 ounce bottle club soda,
chilled
1 cup fruit (sliced orange,
lemon, apple, peach, banana
1 tray ice cubes

Into large pitcher, pour lemon juice, orange juice and sugar; stir to disolve sugar. Stir in remaining ingredients. To serve: pour into glasses making sure each person gets some fruit.

Gluhwein (Hot Spiced Wine)

1 Bottle Red Wine (Preferrably German)
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It's Good Rum)

Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.

Reindeer Punch

2 cups orange juice
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season.

1.Mix all ingredients.
2.Pour over block of ice to chill.
3.Just before serving, add ginger ale and fruit.

Old Virginia Wassail

2 each Quarts sweet apple cider
2 cups Orange juice
1 cup Lemon juice
4 cups Pineapple juice
1 Stick of cinnamon
1 Teaspoon whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and sugar
in stainless steel percolator. Place cinnamon and cloves in percolator
basket; perk 18 to 20 minutes. YIELD: Serves 30 when using 4-ounce cups
of Old Virginia Wassail

Egg Nog

6 eggs
1 cup sugar
1 pint heavy cream
1 pint milk
fresh nutmeg
bourbon, rum, brandy (or applejack, our favorite) to taste

Separate eggs. In a large bowl, beat whites until fairly stiff, adding ½ cup sugar as you go.
In another bowl, beat the yolks until they're like soft butter, adding the other ½ cup of sugar gradually.
Fold yolks into whites. Add cream and milk and stir until smooth. Add nutmeg to taste. You can whip the cream just lightly for better texture. You can also float little islands of whipped cream on top - over-the-top! Garnish with more nutmeg.
I let people add their own alcohol. It's kind of a messy extra step, but guests are often more comfortable mixing their own, and then you don't have to worry about having a separate bowl-ful for kids.

Tom and Jerry

1 ounce dark rum
1 ounce brandy
1 egg
1 teaspoon sugar
6 ounces hot water or coffee

Separate egg in two bowls. Add rum and brandy to yolk and beat together until frothy.
In the other bowl beat egg white until it peaks, add sugar, and beat until stiff. Fold into the liquor mixture.
Pour into a mug and top with hot water, hot milk or hot coffee. Serves one.

Martinied Olives

3 cups large green olives
4 tablespoons vodka
2 tablespoons dry vermouth
1 1/2 tablespoons lemon juice
1 tablespoon shredded lemons, zest of

Rinse olives under cold running water and place in a bowl.
Combine the vodka, vermouth, lemon juice and zest and pour over the olives.
Refrigerate for 1 hour before serving

Aunt Georgie's Real Christmas Punch

2 cups orange juice
1/2 cup lemons
15 cloves
4 cinnamon sticks
2 cups water
2 cups cranberry juice
2 liters cranberry juice
2 liters ginger ale
2 liters pineapple juice

simmer lemon, cloves, cinnammon sticks, water and 2 cups of cranberry juice for 1/2 hour.
in a humungous bowl add 2 liters of cranberry juice, ginger ale, and pineapple juice.
mix cooked contents into bowl with juices with ice

Christmas Eggnog

12 large eggs, separated
1 cup sugar
13 ounces brandy (1 small bottle)
26 ounces dark rum (1 normal-sized bottle)
4 ounces Tia Maria
8 ounces Creme de Cacao
4 ounces rum, overproof
3 cups light cream
3 cups whipping cream
nutmeg

If you don't have overproof rum, substitute ordinary white rum (or just leave it out).
The night before the party, combine the egg yolks and sugar in a blender.
Do this in two batches.
To each batch, add half the liquors and half the light cream.
Blend well.
You may even have to do this in three batches.
Place finished mixture in punch bowl, cover with plastic wrap and refrigerate.
Put the 12 egg whites in a large bowl and refrigerate as well.
Shortly before guests are due the next day, beat reserved egg whites until stiff (this works best if they are at room temperature).
Beat whipping cream in a large bowl until it forms soft peaks.
Fold beaten egg whites into whipped cream, then add to egg yolk/liquor/cream mixture already in punch bowl.
Combine well but not completely-- leave it a little"lumpy".
Dust top thoroughly with freshly grated nutmeg.

Ol' Fashioned Hot Buttered Rum

1 cup dark brown sugar (packed)
1/4 cup butter or margarine
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
Salt (dash)

Cream the sugar along with the butter (or margarine).
Add remaining ingredients
blend well into a batter.
To serve, put a generous tablespoon of batter in each mug along with 1 1/2 ounces of rum and fill with boiling water.
Stir until batter is dissolved.
A cinnamon stick can be added to each mug.

Mulberry Wine

6 lbs ripe mulberries
2 lbs granulated sugar
1 lb raisins, chopped or minced
3/4 teaspoon pectic enzyme powder
1/2 teaspoon acid blend
6 pints water
bordeaux wine yeast, and nutrient

Bring water to boil and dissolve sugar in it, stirring until completely clear.
Meanwhile, wash the mulberries after removing the stems and pour into primary fermentation vessel.
Add raisins, chopped or minced.
Pour boiling sugar-water over fruit and allow to cool to 75-80 degrees F.
Add pectic enzyme, acid blend, and yeast nutrient.
Stir well, cover and set aside 12 hours.
Add yeast, stir, recover, and allow to ferment four days on the pulp, stirring twice daily after punching down the cap.
Strain through nylon sieve, pressing lightly to extract juice and then pour into dark secondary fermentation vessel or clear one wrapped with brown paper, topping up if necessary, and fit fermentation trap.
Rack after two months and again two months later.
Stabilize and set aside 2-3 weeks.
Bottle, store in a dark place and taste after six months to a year.

Bilimbi wine

1/2 kg bilimbi, cut into circles
1 kg sugar
5 cups water
1/4 teaspoon yeast

Boil the first 3 ingredients.
Remove from flame.
After it has cooled down by 30 degrees, add the yeast.
Once its completely cooled, pour it into a clean, sun-dried bottle.
Close with an air-tight fitting cap.
Seal for 22 days.
After 22 days, strain out the wine through a fine cloth (folded into 4-5 layers).
Keep this strained wine in an airtight container for another 22 days before use.