Make your own free website on Tripod.com


Buttered Rum-Spiced Cider
Submitted by: Barbiel
6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
3 cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
3/4 cup rum
Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired. For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider. Makes 6 servings.

Cappuccino Nog
Submitted by: Barbiel
6 eggs, slightly beaten
2/3 cup granulated sugar
1/8 teaspoon salt
5 cups milk
2 teaspoons vanilla
2 cups hot espresso coffee
1 cup coffee liqueur or brandy
2 cups whipping (heavy) cream
2 tablespoons packed brown sugar
ground cinnamon
Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm. Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture. Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog. Makes 16 servings.

Champagne Punch
Submitted by: Barbiel
10 ounces strawberries in syrup, sliced
2 cans (5.5 oz each) peach or apricot nectar
1/4 cup lemon juice
2 tablespoons honey
2 bottles sparkling wine (750 ml each)
1/4 teaspoon vanilla extract
chilled grape juice
1 pint strawberry or raspberry sorbet
sliced fresh strawberries
fresh mint sprigs (garnish)
Place strawberries with syrup in blender container or food processor; blend until smooth. Pour mixture in a large bowl. Stir in peach or apricot nectar, lemon juice, vanilla extract and honey; blend well. Refrigerate until serving time. To serve, pour mixture into large punch bowl. Stir in sparking wine or white grape juice. Drop small scoops of sorbet into punch. If desired, garnish with sliced strawberries and mint.  Serves 12.
Note:  delicious and very refreshing punch for New Years Evening or Valentines Day too!!!

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine