Place sugar cube in the bottom of a champagne glass. Mix the gin, Cointreau, and lime, and top cocktail with champagne.
(1/2 mixture and 1/2 champagne....will prevent it from being too strong).
he milk mixture.
orange drink mix.
remaining milk mixture
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
Beat well for 10 minutes.
Pour into lightly greased bundt pan.
Bake at 350 for 45- 60 minutes until done.
Let stand 10 minutes.
Turn out of pan.
While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
Pour over cake while cake is still warm.
To serve, top each slice with fresh raspberries and a sprinkle of orange peel.
rom heat, stir in the Cointreau, and chill the custard completely
small bowl combine craisins & cointreau and put to one side
scoop passionfuit into bowl; add Cointreau to taste & sugar and chill
Make & chill Lenotre pastry cream.
While pastry cream chilling, cut angelfood cake into thumb-sized chunkes. Sprinkle with 1/3 cup Cointreau. Set aside.
Whip cream & add sugar & Cointreau. Beat until stiff peaks develop.
Assemble as follows: cake layer, pastry cream layer, orange segment layer, whipped cream layer. Generously grate chilled chocolate onto whipped cream. Repeat layers - finish with whipped cream. Garnish with orange segments & grated chocolate. Chill several hours before serving. Voila!
trawberries for later.
Put Cointreau, arrowroot and honey into a
ntil foamy.
Add sugar, Cointreau, vanilla extract, orange zest, melted
he heat and divide the Cointreau between them. Return the skillets
Place 1 lime wedge & 1/4 cup gin in small glass; mash with back of spoon. Add 1/4 cup tonic & 2 teaspoons Cointreau; stir to blend. Fill with ice and serve
Combine the sugar and cornstarch in a heavy saucepan. Add milk and stir till smooth.
Add orange peel.
Gently heat the mixture until it starts to thicken. Stir constantly for 2 minutes.
Beat egg yolks and slowly add 1/2 cup of the sauce. Slowly add egg mixture to the sauce. Continue to cook for a few minutes, but make sure that the sauce does not boil.
Pour sauce into a bowl and add vanilla and cointreau, stir gently to mix.
Refrigerate till ready to use.
reamy. Add the vanilla and cointreau and beat well. In a
Place 1/2 cup of blueberries in each of 4 stemmed glassed; pour 1 tablespoon Cointreau over each serving. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Top each serving of blueberries with a dollop of whipped cream.
Fill a cocktail glass with crushed ice.
Add cointreau. Top with a dash of grenadine, and fill up carefully with orange juice. Add a dash of bitters, to taste.
Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.
radually add the oil and Cointreau, beating until well combined.
ayer with some of the Cointreau.
Set 1 layer on
Parboil peeled baby carrots in boiling salted water for 5 minutes. Drain. Place carrots into buttered 1 1/2 quart baking dish.
In a small bowl, combine cointreau, brandy, honey and lemon juice. Pour mixture over the carrots. Toss to coat carrots.
Bake at 350 degrees for 15 minutes. Stir, sprinkle with parsley and serve.