Citrus Wassail

Submitted by Rachel Mecham

2 quarts apple juice
2 c. pineapple juice
2 c. orange juice
1/2 c. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground cloves

In a large pot on the stove, whisk together all ingredients. Heat to steaming hot then simmer for 15 minutes, or longer if desired. May be transferred to a crock pot to serve warm. (I suppose you could make it in a crock pot if you have the time to wait for it to heat up.)

Lola's Horchata

Submitted by Shauna Hinckley

From Allrecipes.com…tweaked by Shauna

1+ cup uncooked white long-grain rice
5 cups water
½-1 cup milk (or coconut milk to make this lactose-free)
½ Tbsp. vanilla extract
2-3 cinnamon sticks or 1/2 Tbsp. ground cinnamon
2/3 cup white sugar

Soak the rice, water, and one or two cinnamon sticks in a large container in the fridge for several hours or overnight. Remove the cinnamon sticks. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice (or save it to make rice pudding or something). Mix the sugar with some water, microwave it until the sugar is dissolved into the water and it makes a thin syrup. Stir the milk, vanilla, and sugar syrup into the rice water. If using ground cinnamon, stir that in now or float another cinnamon stick if desired. Chill and stir before serving.

Smoothies! Smoothies! Smoothies!

Submitted by Shauna Hinckley

I don’t really have a specific recipe, I just dump stuff in, but here are some basic ratios to work with.


1 ½ cups juice

1 ½ cups frozen fruit (more if you aren’t using any ice creamy stuff)

2 large scoops of sherbet or frozen yogurt

Ice (optional)



The ones that I made that night actually were only fruit and juice. I like to use OJ, or a tropical blend juice, but any works. The bags of mixed frozen fruit taste really good, or you can always go the berry route. You can even use canned peaches, pineapple, etc and freeze them ahead of time. Using peaches or bananas will give you more sweetness, but I usually toss in a bit of sugar too. The main thing is to blend it really well so there are no chunks (think smooth!) and have a good consistency. I just dump and blend until I get the consistency that I like.



I’ll give you a few combinations that are good (don’t tell Jamba Juice!)



Peach juice, soy milk (opt.), strawberries, peaches, vanilla frozen yogurt

Passion fruit juice, strawberries, peaches, orange sherbet

Raspberry juice, blueberries, raspberries, raspberry sherbet

Apple juice, bananas, blueberries, vanilla frozen yogurt

Soy milk, strawberries, bananas (or fro yo), honey

Soy milk, chocolate syrup (or just choc milk), bananas, vanilla frozen yogurt, peanut butter (opt)

Orange juice, strawberries, bananas, orange sherbet

Orange juice, soy milk, orange sherbet, vanilla frozen yogurt, ice

Raspberry juice, strawberries, raspberries, lime sherbet

Mango juice, mangoes, strawberries, pineapple sherbet


I could go on forever! Also, I don’t usually use soy milk, I substitute in real milk.


On to your favorite!


The Spinach Smoothie

2 c. Milk or Soy milk

2 ripe bananas cut up and frozen

Stuff fresh spinach in the blender to the top

Vanilla

Cinnamon

Nutmeg



Ok, that’s all there is to it!

Fruit Slush

Submitted by Klixi Cannon
3 cups water

2 cups sugar

3 bananas mashed

1 can crushed pinanpple with the juice

48 oz can of pinapple juice

1/2 cup raspberries

1/2 cup lemon juice

Sprite



Bring to boil the water and sugar. Boild rapidly for 3 minutes. Cool.

Mix all ingedients and freeze for atleast 24 hours. Take out of the freezer 1-2 hours before serving. Serve with Sprite over it.

Egg Nog

Submitted by Laura Gunn

1 dozen fresh eggs
2½ - 3 cups sugar
2 quarts whole milk
2 quarts half & half
3 pints whipping cream
3 teaspoons vanilla
3 teaspoons rum flavoring
Grated or ground nutmeg

Separate the eggs. Beat egg yolks and 2 cups sugar. Scald 1½ quarts of the milk. Add a third of the hot milk to the egg yolks while stirring constantly. (This is to prevent the eggs from curdling.) Then add mixture to the rest of the hot milk, stirring constantly over low heat, until mixture coats a metal spoon. Pour cooked mixture into a large bowl. Add the rest of the milk, half & half, vanilla and rum flavorings. Cover and chill 4 hours.
When ready to serve, beat egg whites until they begin to thicken. Add 1 cup sugar and beat until stiff but not dry. Place egg yolk mixture in serving bowl. Slowly fold in egg whites. Whip cream with a little sugar and vanilla and rum flavorings. Add whipped cream to mixture in large spoonfuls. Sprinkle each serving with nutmeg. Keep very cold! Set serving bowl in larger bowl filled with crushed ice. Makes about 20 servings. Perfect for holiday parties.

Martha Stewart's Hot Chocolate

Submitted by Madeline Tollestrup

2 C. heavy cream
6 C. whole milk
12 oz. chocolate finely chopped
1 vanilla bean
White chocolate shavings to decorate
(That my handsome and handy husband beautifully shaved for me and I forgot in the fridge)

Melt chocolate in a sauce pan. Add the rest of the ingredients. Mix continuously, until is hot. Do not bring to a boil. Decorate with chocolate shavings. Voila!