Nantucket Sleigh Ride

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Nantucket Sleigh Ride

Servings: 8
Author: Seawaters of California

Ingredients

  • 4 orange spice tea bags
  • 6 C. boiling water
  • 2 C. orange juice
  • 1 qt. cranberry juice
  • 2 T. honey
  • 1 cinnamon stick
  • 1/2 C. fresh cranberries
  • 1 1/2 C. Grand Marnier or other orange liqueur

Instructions

  • Place the tea bags in the bottom of a large pot or kettle. Cover with the boiling water and let steep 5 minutes. Remove and discard the tea bags.
  • Add the orange juice, cranberry juice, honey, cinnamon stick and whole cranberries to the pot. Bring just to a boil, then simmer 15 minutes. Stir in the Grand Marnier and serve at once, ladled into mugs.

 

Party Punch

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Party Punch

Servings: 50
Author: Joyful of Northeast USA

Ingredients

  • 3 quarts ginger ale
  • 2 12 oz frozen lemonade (do not mix with water)
  • 2 12 oz frozen orange juice (do not mix with water)
  • 2 1 quart orange sherbet
  • 2-3 cups sugar I adjust the amount of sugar to taste
  • 3 pkgs. unsweetened Kool-Aid cherry or strawberry
  • 2 46 oz Hawaiian Punch
  • 2 quarts water

Instructions

  • Mix together and serves 50!

 

Hot Buttered Rum

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Hot Buttered Rum

Servings: 12
Author: Recipe Submitted by: Lauriebear of New York

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups rum preferably dark
  • 2 cups packed brown sugar light brown
  • 1/8 tsp salt
  • 3 cinnamon sticks
  • 5 whole cloves
  • 1/2 tsp ground nutmeg
  • TOPPING INGREDIENTS:
  • heavy cream 1 pint
  • Confection sugar to taste
  • ground nutmeg &
  • cinnamon for garnish

Instructions

  • Put all ingredients, except rum, into Crockpot.
  • Add 3 1/2 cups hot water and stir well
  • Cover pot and cook on Low for 5 hours. Or on High for 1 hour and Low for 2.5 to 3 hours.
  • Right before serving stir in rum until fully blended
  • Serve from pot in warm mugs with a scoop of whipped cream (see recipe below) and a dusting of nutmeg & cinnamon.
  • Add confection sugar to your taste (I don’t make it too sweet for this as the buttered rum is very sweet)
  • Whip the heavy cream & sugar with electric mixer on high until peaks form
  • Notes: You can make this on the stove just mind you temperature keep it low I am not too sure how long it would need but it couldn’t take (even on the lowest setting) more than 3 hours. Just be careful not to let is burn. Use dark rum it gives the drink it's rich coloring. This came from Mrs. McGrath a woman I provided meal-on-wheels for. She was a sweet lady and we would talk about recipes for hours, she loved to cook and bake. She would tell me of her families grand holidays and well I sometimes wished I had been a part of them.

 

Michelle’s Apple Raspberry Cider

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Michelle's Apple Raspberry Cider

My mother gave me this recipe, and I thought it was absolutely wonderful. This is near and dear to my heart and always keeps me cozy and warm on a snowy day.
Servings: 8 -10
Author: MichelleluvsChristmas of Calgary, AB, Canada

Ingredients

  • 2 quarts 2 L sweet apple cider.
  • 1 can 12-oz/355-mL frozen raspberry cocktail concentrate, thawed.
  • 1 or 2 whole cinnamon sticks broken in half
  • 2 cups 500 mL frozen raspberries

Instructions

  • In a saucepan, stir together apple cider, raspberry cocktail concentrate and cinnamon sticks. Bring to a boil over medium heat, then lower the heat to low and let simmer for about 10 minutes. Stir in raspberries and serve directly from the saucepan or transfer to a Crock-Pot to keep warm. Be sure to stir this as it is on low heat.

 

Irish Cream

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  • 1 14oz can sweetened condensed milk
  • 1 c. half & half
  • 1 c. Irish whiskey
  • 2 tsp. chocolate flavored syrup
  • 1/8 tsp. coconut extract

Mix all ingredients together. Store leftovers in refrigerator. Please drink responsibly.

Eggnog

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  • 2 large eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 quarts milk
  • 2 tablespoons vanilla extract
  • 2 cups heavy whipping cream
  • ground nutmeg

In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours.

To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture.