Combine sugar and water in a pan and bring to a boil. Boil for 1 minute and immediately reduce heat. Simmer for 1 hour or until thickened. Remove from heat and cool. Pour sugar water syrup into a sterilized quart size bottle. Add anise extract, vanilla and food coloring

From "Nancy Clark s Sports Nutrition Cookbook," Nancy Clark. Leisure Press, 1990, $13.95. Put the ginger and lemon rinds in a small bowl with the honey. Pour in 1 cup boiling water (or just enough to cover). Let steep for five minutes. Strain and

Combine all in blender till smooth. Cover tightly and store in refrig erator. Good for 1 month.     strongServings: 1/strong  

Bring sugar, instant coffee and water to boil. Simmer gently for one hour. Cool. Stir in Vodka and Vanilla. Bottle in two empty Fifths. Ready to use immedietly.     strongServings: 2/strong  

Mix water, sugar and coffee crystals. Heat and stir until dissolved. Cool til room temperature. Add vodka. Pour mixture into 4 bottles. Cut vanilla bean in half lengthwise and drop half a bean into each bottle. Cap. After 2 weeks strain, remove bean and rebottle. If regular

Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.     strongServings: 7/strong  

Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.     strongServings: 1/strong  

Mix infredients in a blender & blend until frothy or looks good to you and wala.....     strongServings: 2/strong  

1/2 c dry mustard powder 1 c full flavored beer such as : lager or ale 1/2 c malt or cider vinegar 1/2 ts freshly ground white pepper 4 whole eggs, lightly beaten 2 TB honey : Salt to taste Mix the mustard, beer, vinegar and pepper together in a stainles

Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water

In a 2 quart pitcher combine water, lime juice sugar and honey. Stir to dissolve sugar. Serve over ice cubes. Makes 6 8 ounce servings.     strongServings: 6/strong  

COMBINE WATER AND HONEY in saucepan and bring to boil over high heat. Remove from heat. Add mint and let cool. Pour liquid through strainer into pitcher and discard mint. Add lemon juice. Taste and add sugar to desired sweetness. Chill. To serve, fill glasses with ice and pour

Mix 1st 4 ingredients, shape in balls and roll in confectioners sugar. Store in airtight container for up to 6 weeks. Dust with sugar again before serving. Makes 5 dozen. Christmas 1980     strongServings: 1/strong  

Beat whites stiff; beat in about 1/2 cup sugar. Beat yolks until very light with about 1 cup sugar and the salt. Combine and stir until thoroughly blended. Add cream, then milk, then Bourbon. Beat well. Add rum. Store in a cold cellar for a week. Serve with freshly

* preferably fresh ground in a spice grinder If you travel to Mexico, you will see many street stands selling only fresh cold beverages. Most are made from fresh fruit. This, which like the French orgeat must go back to some medieval Mediterranean original, is the myste

Combine in a blender with ice and blend until firm. Garnish with orange wedge and cherry.     strongServings: 1/strong  

In slow cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2 4 hours. Ladle into mugs or heat proof glasses. Top with whipped cream and grated chocolate. Per serving: 98 calories, 3g fat. Crockery Favorites, Mable Hoffman  

Source: Southern Living Magazine 1/97 Beat first 5 ingredients in a large bowl at medium speed with an electric mixer until light and fluffy. Stir in ice cream; freeze in an airtight container until firm. Combine ice cream mixture, bourbon, and coffee in a large bo

In a nonmetal mug stir together the brown sugar, butter or margarine, cinnamon and nutmeg. Stir in the warm water. Micro cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till steaming hot. Stir in the rum. Garnish with lemon slices, if desired.   &nb

Put sugar in punch cup and fill 2/3 full with boiling water. Add butter and rum. Stir and top with nutmeg.     strongServings: 1/strong  

In a 2 cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.  

In a nonmetal mug stir together the brown sugar, butter or margarine, cinnamon and nutmeg. Stir in the warm water. Micro cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till steaming hot. Stir in the rum. Garnish with lemon slices, if desired.   &nb

1] Stir cider and brown sugar in a large mug or cup, and then add the cinnamon stick... 2] Microwave on high [100%] until cider boils, 2 to 2« min... Stir in rum, top with butter and ground nutmeg... From the Sharp Carousel Microwave Cook Book and Fred Goslin

1. Dissolve sugar in water and apple cider in a heat resistant, non metallic mug or cup. Add cinnamon stick. 2. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until it comes to a boil. 3. Stir in rum. 4. Top with butter and a sprinkling of ground nutmeg.  

1/2 lb better room temperature 1 qt vanilla ice cream barely : softened 1 lb confectioner s sugar 1 lb light brown sugar : light rum 8 1/2 qt hot water : ground nutmeg for garnish This drink is very good without the rum so the kids can enjoy it too

In a 2 cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.  

Cook bacon by placing on a rack over a shallow pan and bake at 350 degrees for about 20 minutes, or until crisp. Drain on paper towels and set aside. Combine all ingredients except bread in a bowl. Crumble bacon and add to mixture; set aside. Cut crusts from b

Puree the chili pepper, rum, and lime juice in a blender or food processor. With the motor running, add the peanut oil a little at a time. Add the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator. Source: "Dry Rubs

Pour 1/4 cup of the milk into a small, thick bottomed pot. Break the chocolate into small bits and add to the milk in the pot. Over very low heat, let the chocolate melt, then pour in the rest of the milk, bit by bit, whisking well with each addition. When the chocolate is m

Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water.     strongServings: 10/strong  

Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water.     strongServings: 10/strong  

Rinse an electic blender container with hot water. Put into container=7F about 1/2 cup scalded milk, chocolate, sugar, vanilla and salt. Cover and blend about 1 minute, or until smooth and color is even throughout. Add remaining scalded milk and blend until thoroughly mixed.

Heat chocolate and water in 1.5 quart saucepan, stirring constantly, until chocolate is melted and mixture is smooth. Stir in sugar and salt. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, 4 minutes. Stir in milk; heat just until hot (do not boil).

Mix sugar, cocoa and salt in 2 quart saucepan. Add water. Heat to boiling stirring constantly. Boil and stir 2 minutes. Stir in milk; heat just until hot (do not boil). Stir in 1/4 ts vanilla if desired. Beat with hand beater until foamy or stir until smooth. Serve imme

Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low heat, stirring constantly until mixture comes to a boil. Remove from heat. Add salt, vanilla, and artificial sweetener. 1 cup serving 95 calories, 1 skim milk exchange 9.1 gm protein, .9 gm fat, 1

In 6 quart saucepan, combine sugar, cocoa and salt; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serv

1. Combine cocoa, sugar and water in a heat resistant, non metallic pitcher or in individual serving mugs or cups. 2. Heat, uncovered, in Microwave Oven 2 minutes. 3. Stir in milk and heat, uncovered, in Microwave Oven 4 1/2 to 5 1/2 minutes or until hot. Do not allow milk

Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low heat, stirring constantly until mixture comes to a boil. Remove from heat. Add salt, vanilla, and artificial sweetener.     strongServings: 2/strong  

In a stainless steel or enameled saucepan combine 1 cup water, 1/3 cup sugar, 8 whole allspice, 8 cloves and two 3 inch pieces of cinnamon stick and simmer the mixture for 10 minutes. Add 1 1/2 cups unsweetened pineapple juice, 1 cup each of grapefruit juice and orange juice

Put tea bags, cinnamon sticks, cloves, ginger and sugar into a large teapot. Pour boiling water over and allow to steep 3 minutes. Remove tea bags and steep for 5 minutes. To serve, pour tea into cups and float a quarter slice of orange in each cup.