ars to the top with BRANDY.
Seal jars with lids
eft overs and use the recipe directions on your rice container
Beat egg whites with cream of tartar until very very stiff. Add 1 1/2 C of powdered sugar gradually. Remove bowl and beat egg yolks with dirty beaters until lemon colored. Add 1 cup powdered sugar gradually then add vanilla. When thick add to whites and continue beating for a few minutes. Put in several containers and freeze until ready to use. Take out 15-20 minutes before using. Fill cup 1/3 full add brandy /rum and fill with boiling water Top with nutmeg. You can use brandy and/or rum extract for a non alcolic drink.
In 2 cups boiling water, add tea bags; set aside.
In a large plastic container, combine 7 cups cold water, sugar, orange juice, lemonade and brandy.
Add tea and freeze.
Serve in a glass with any lemon-lime drink.
Add a maraschino cherry for garnish.
Use only fully ripened, unblemished fruit.
Wash and remove pits.
Chop and mash fruit.
Place in a plastic container or large glass bottle.
Dissolve sugar in the vodka or brandy.
Pour over the fruit.
Cover and let sit in a cool dark place for 4 to 6 months.
Strain out the fruit and bottle.
Your peach brandy is ready to drink!
divide and pour in the brandy.
Seal the jars tightly
Add the angostura bitters to a tall glass, and then pour in the brandy followed by the lemon cordial. (2 measures of brandy to 1 measure of lemon cordial is the ratio.).
Stir before topping up with lemonade (for a classic, slightly sweeter drink) or soda water (for less sweetness and a more pronounced brandy flavour) and add plenty of ice.
Combine the ingredients in a cocktail shaker. Shake vigorously. Strain into a glass.
For the garnish, cross two straws over the rim of the glass. Lightly sprinkle the nutmeg over the surface of the drink. Remove the straws carefully and serve.
Mix and freeze juice, lemonade and cream of coconut. When ready to serve, put scoop of mixture in a glass. Add 7-Up to child's drink, brandy for adults.
Freeze all the ingredients, except 7-Up.
When ready to serve drink, mix 1/2 slush and 1/2 Seven-Up for each drink.
arm cream mixture, then the brandy and vanilla.
Strain the
Use only fully ripened, unblemished fruit.
Wash and remove stems/hulls.
Chop and mash fruit.
Place in a plastic container or large glass bottle.
Dissolve sugar in the vodka or brandy.
Pour over the fruit.
Cover and let sit in a cool dark place for 4 to 6 months.
Strain out the fruit and bottle.
Your fruit brandy is ready to drink!
Mix apple cider, brandy, butterscotch schnapps, cinnamon schnapps in a saucepan over low heat until heated through, about 5 minutes. Pour drink into a mug and stir with a cinnamon stick.
Boil 2 cups water; remove from heat and drop in tea bags. Cool to room temperature.
Boil 6 cups water with sugar until sugar is dissolved.
Cool to room temperature.
After all ingredients are cooled, mix all with brandy, orange juice and lemonade.
Pour into a large container and freeze.
To serve, put 2 to 4 tablespoons of slush in a drink glass and fill with 7-Up or 50/50.
Deliciously refreshing.
owl, combine the apple juice, brandy, brown sugar, mustard, oil, 1
Separate the eggs.
Beat the cream until soft peaks form.
Stir in the brandy (more if desired- according to taste).
Beat the 2 egg whites until stiff.
Gradually beat in the caster sugar- a little at a time.
Continue to beat until all the sugar has dissolved.
Now, beat in the egg yolks, and lastly fold in the brandy cream!
n a small saucepan; heat brandy and the apricots to boiling
Beat together for 30 to 45 minutes.
Add 1 spoon of batter, 1/2 jig rum and 1 jig brandy, then hot water.
Trim all visible fat off pork.
Spray a skillet with Pam and brown the pork.
Sprinkle the poultry seasoning on it as it cooks. Mix the soup, brandy and apple juice together and pour into a shallow casserole dish.
Put browned pork into the soup mixture and bake, uncovered, at 350\u00b0 for 30 to 40 minutes.
If you want much sauce, double the sauce recipe.
In small batches, pulse all the dried fruits in a food processor until very finely chopped.
Melt butter in a large pan.
Add all ingredients except 1/2 c of brandy and nuts.
Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
Stir in nuts and remaining brandy. Refrigerate, covered, 2-3 months. Replenish brandy as it evaporates.