1 1/2 c. whipping cream
2 tsp. Hershey's chocolate syrup
3 eggs
1 c. whiskey, to taste
1 can Borden's sweetened condensed
milk
1 tsp. vanilla
1/4 tsp. coconut extract
Blend well in blender. Refrigerate. Let age 2 or more days.
21.5.08
FAYE'S BOURBON BALLS
1 c. vanilla wafers, finely chopped
1 c. powdered sugar
1 1/2 c. nuts, finely chopped (pecans
& walnuts)
2 tsp. cocoa
2 tsp. light corn syrup
1/4 c. Bourbon, dark rum or whiskey
1/4 c. powdered sugar
Combine crushed wafers, 1 cup powdered sugar, chopped nuts and cocoa. Add bourbon and corn syrup; mix well. With dampened hands, shape into 1 inch balls. Roll in powdered sugar. Pack loosely in tin, separating layers with wax paper. Cover tightly. Makes about 4 dozen. May also be stored in freezer.
1 c. powdered sugar
1 1/2 c. nuts, finely chopped (pecans
& walnuts)
2 tsp. cocoa
2 tsp. light corn syrup
1/4 c. Bourbon, dark rum or whiskey
1/4 c. powdered sugar
Combine crushed wafers, 1 cup powdered sugar, chopped nuts and cocoa. Add bourbon and corn syrup; mix well. With dampened hands, shape into 1 inch balls. Roll in powdered sugar. Pack loosely in tin, separating layers with wax paper. Cover tightly. Makes about 4 dozen. May also be stored in freezer.
PECAN BALL COOKIES
1 1/4 c. unsifted flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. (1 stick) butter
2 tbsp. whiskey, gin or vodka
3/4 c. ground pecans
Preheat oven to 350 degrees. Combine sugar, flour and salt in a bowl. Cut butter into flour mixture with a pastry blender. Add liquor and nuts; mix thoroughly. Shape into balls about 1 inch in diameter and place on ungreased cookie sheet. Bake for 20 minutes. Makes about 2 dozen. Note: If pecans are dry and mixture is too dry to form into balls. Add a drop or two more of liquor.
1/4 c. sugar
1/4 tsp. salt
1/2 c. (1 stick) butter
2 tbsp. whiskey, gin or vodka
3/4 c. ground pecans
Preheat oven to 350 degrees. Combine sugar, flour and salt in a bowl. Cut butter into flour mixture with a pastry blender. Add liquor and nuts; mix thoroughly. Shape into balls about 1 inch in diameter and place on ungreased cookie sheet. Bake for 20 minutes. Makes about 2 dozen. Note: If pecans are dry and mixture is too dry to form into balls. Add a drop or two more of liquor.
TIPSY BALLS
1 (15 oz.) pkg. vanilla wafers
1 c. powdered sugar
2 c. chopped nuts
2 tsp. white Karo
4 jiggers whiskey
Roll vanilla wafers until finely powdered. Mix all ingredients except Karo and whiskey. Mix whiskey and Karo together until well blended. Add to other ingredients and mix thoroughly. Shape into balls and roll in powdered sugar.
1 c. powdered sugar
2 c. chopped nuts
2 tsp. white Karo
4 jiggers whiskey
Roll vanilla wafers until finely powdered. Mix all ingredients except Karo and whiskey. Mix whiskey and Karo together until well blended. Add to other ingredients and mix thoroughly. Shape into balls and roll in powdered sugar.
BRANDY CITRUS SLUSH
7 c. water
2 c. sugar (boil 3-4 minutes, let
cool)
2 c. boiled water with 4 green or
regular tea bags, cooled
1 (12 oz.) can frozen orange juice
concentrate
1 (12 oz.) can frozen lemonade
concentrate
1-2 c. brandy (may use amaretto,
vodka, whiskey, Southern Comfort)
2 c. sugar (boil 3-4 minutes, let
cool)
2 c. boiled water with 4 green or
regular tea bags, cooled
1 (12 oz.) can frozen orange juice
concentrate
1 (12 oz.) can frozen lemonade
concentrate
1-2 c. brandy (may use amaretto,
vodka, whiskey, Southern Comfort)
CREOLE EGG NOG
12 eggs
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg
Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg
Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.
COFFEE VARIATIONS
Preparation time: 5 minutes. Yields: 1 glass each. --BRANDIED CAPPUCCINO:--
1 1/2 tbsp. brandy
1/2 c. strong hot coffee
1/2 c. hot milk
1 tbsp. sweetened whipped cream
1. Pour brandy into tall mug. Fill with coffee and milk. Top with cream. --CAFFE BORGIA:--
Twist orange rind
1/4 c. hot chocolate
1/4 c. strong hot coffee
Whipped cream
Chocolate curls
1. In mug place rind, hot chocolate and coffee. Top with cream and chocolate curls. --IRISH COFFEE:--
1 sugar cube
2 tbsp. Irish whiskey
1/2 c. strong hot coffee
1 heaping tbsp. whipped cream
1. Into warmed mug, place sugar cube, whiskey and coffee. Top with cream. --CAFE LIEGEOIS:--
1 scoop vanilla or coffee ice cream
1/2 c. strong hot coffee
Honey-sweetened whipped cream
Grated milk chocolate
1. In tall mug, place coffee and ice cream. Top with cream and grated chocolate.
1 1/2 tbsp. brandy
1/2 c. strong hot coffee
1/2 c. hot milk
1 tbsp. sweetened whipped cream
1. Pour brandy into tall mug. Fill with coffee and milk. Top with cream. --CAFFE BORGIA:--
Twist orange rind
1/4 c. hot chocolate
1/4 c. strong hot coffee
Whipped cream
Chocolate curls
1. In mug place rind, hot chocolate and coffee. Top with cream and chocolate curls. --IRISH COFFEE:--
1 sugar cube
2 tbsp. Irish whiskey
1/2 c. strong hot coffee
1 heaping tbsp. whipped cream
1. Into warmed mug, place sugar cube, whiskey and coffee. Top with cream. --CAFE LIEGEOIS:--
1 scoop vanilla or coffee ice cream
1/2 c. strong hot coffee
Honey-sweetened whipped cream
Grated milk chocolate
1. In tall mug, place coffee and ice cream. Top with cream and grated chocolate.
BOURBON SLUSH
1 (16 oz.) can frozen lemonade
1 (16 oz.) can orange juice
2 c. strong tea
6 1/2 c. water
2 c. bourbon
1 c. sugar
1 c. whiskey
Mix all ingredients in a 6-quart container and freeze. Make this 24 hours in advance before using. Scoop out and serve with 7-UP or alone. Use both spoon and straw.
1 (16 oz.) can orange juice
2 c. strong tea
6 1/2 c. water
2 c. bourbon
1 c. sugar
1 c. whiskey
Mix all ingredients in a 6-quart container and freeze. Make this 24 hours in advance before using. Scoop out and serve with 7-UP or alone. Use both spoon and straw.
LYNCHBERG LEMONAIDE
1 shot bourbon
1 shot Triple Sec
1 shot bottled whiskey sour mixer
7-UP
2 cherries
Mix in tall glass: bourbon, Triple Sec, whiskey sour mixer, 2 cherries. Fill glass with 7-UP. Good summertime drink.
1 shot Triple Sec
1 shot bottled whiskey sour mixer
7-UP
2 cherries
Mix in tall glass: bourbon, Triple Sec, whiskey sour mixer, 2 cherries. Fill glass with 7-UP. Good summertime drink.
APRICOT SLUSH
2 c. sugar
4 c. boiling water
6 tea bags
12 oz. frozen orange juice
12 oz. frozen lemonade
1 c. whiskey
1 c. apricot brandy
7 c. water
Dissolve sugar in 4 cups boiling water. Steep the tea bags in the water and sugar mixture until it becomes lukewarm. Combine the remaining ingredients with tea mixture.
4 c. boiling water
6 tea bags
12 oz. frozen orange juice
12 oz. frozen lemonade
1 c. whiskey
1 c. apricot brandy
7 c. water
Dissolve sugar in 4 cups boiling water. Steep the tea bags in the water and sugar mixture until it becomes lukewarm. Combine the remaining ingredients with tea mixture.
Subscribe to:
Posts (Atom)