Boil water, coffee and sugar for 7 minutes, stirring occasionally.Let cool completely, then add vodka and vanilla. Pour into bottles.Best if kept for 6 weeks in refrigerator in sealed bottles.Share ...
Place the lemon juice in a large punch bowl.Add enough sugar to sweeten.Add soda water and plenty of ice cubes and stir well. Then add maraschino, curacao and brandy.Stir well. ...
Add Jell-Oto\thot water and mix well. Add sugar.Mix together.Letcool.Add\tReaLemon and pineapple juice.Mix wellandfreezeinplastic container or Ziploc bags.When ready to serve, let thaw to a slush an ...
Boil 3 minutes.Cool thoroughly and add 1 large can pineapple juice and 1 large frozen orange juice (undiluted).Freeze in gallon jugs filling below the neck to allow for expansion.Remove from freezer ...
Fill 8 to 10-cup percolator basket with cinnamon sticks, sugar and spices.Pour pineapple juice, water and cranberry juice through percolator.Place remaining ingredients in basket.Set control on stro ...
In blender at low speed, combine all ingredients; blend until smooth and serve over ice if desired.Store tightly covered in fridge up to one month.Stir or shake before serving. ...
Soak pecans in bourbon for 24 hours.Cream powdered sugar with margarine.Add pecans; chill.Shape into one inch balls and place on cookie sheet in freezer until hard. ...
Mix cake mix, butter, sour cream, oil and eggs together.Pour 1/2 cake mixture in pan and sprinkle 1/2 brown sugar and cinnamon mixture over this.Pour other half of cake mixture in pan and sprinkle t ...
Grease a 9 x 13-inch glass pan.Spread pie filling.Spread undrained pineapple.Dump dry cake mix around and pour butter around.Spread coconut and sprinkle with pecans.Bake at 325\u00b0 until golden br ...
Place strawberries and orange juice into blender and blend until mushy.Pour into punch bowl and add crushed pineapple (syrup also).Add Canada Dry ginger ale. ...