and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
he fennel fronds to a cocktail shaker along with sliced fennel
and grapefruit juice in a cocktail shaker and fill with ice
alt.
Add eggs, fruit cocktail and vanilla and mix all
Mix together, beat for 2 minutes at medium speed.
Bake in greased and floured 12 cup Bundt pan at 350\u00b0 for 1 hour or until tests done.
Cool in pan 10 minutes.
Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).
In a small bowl, with electric mixer at medium speed, beat shrimp, cream cheese, cocktail sauce, celery and horseradish until well blended.
Cover; chill until serving.
Garnish with lemon slice and parsley sprig, if desired.
Serve as a dip with pretzel chips or crackers.
Beat first 3 ingredients with electric mixer until stiff. Fold in fruit cocktail and chopped nuts.
Serve on sliced angel food cake and top with a cherry.
Combine oleo, sugars and eggs; mix well. Add fruit cocktail, nuts (or coconut), 2 cups flour, baking powder, salt, soda, cinnamon, nutmeg and flavoring.
Mix together with mixer.
After these are all mixed, add 2 more cups flour, stir into batter. Drop by teaspoon on cookie sheet.
Bake 12 to 15 minutes in 375\u00b0 oven.
Combine sugar, flour, nutmeg, cinnamon, eggs, salt and soda. Add 2 cups fruit cocktail plus the juice.
Beat 3 minutes with mixer.
Pour into greased and floured pan.
Combine 1/2 cup sugar and 1/2 cup nuts and spread over cake batter.
Bake 35 to 40 minutes at 350\u00b0.
Beat eggs in mixing bowl, then add fruit cocktail.
Sift flour, sugar, soda and salt.
Add these to the mixture.
Mix well with a spoon (not mixer).
Pour into a greased baking pan. Sprinkle brown sugar and nuts on top.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch square pan.
With an electric mixer, mix egg, fruit cocktail, 1 cup sugar, flour, soda, and salt in order given. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
To make sauce: bring to a boil 1 cup sugar, evaporated milk, and butter or margarine. Serve hot on cake.
Beat eggs and sugar until lemon colored.
Do not use mixer after this.
Stir in fruit cocktail with the juice, flour, soda and salt.
Mix well.
Bake in a greased 13 x 9-inch pan at 350\u00b0 for 45 minutes.
Sift dry ingredients together.
Add fruit cocktail and eggs. Mix well
with spoon, do not use mixer!!!.
Bake at 350\u00b0 for 45 minutes.
Mix flour and sugar together. Add egg and cocktail. Mix all ingredients together. Do not use electric mixer. Bake in 2 layers or in 1 (9 1/2 x 5-inch) pan at 375\u00b0.
Combine the shortening, sugars, eggs and vanilla.
Shut off mixer
and\tadd fruit cocktail by hand.
Sift together the flour, all
spices,
baking
powder and soda.
Add to ingredients.
Drop by\tspoonfuls
on
greased cookie sheet and bake. Dough can
be used
right
away or refrigerate.
Do not place cookie dough to close together on cookie sheet because cookies will spread while baking.
Bake at 375\u00b0 for 12 to 15 minutes.
Blend buttermilk into pudding mix, using medium speed of mixer.
When smooth, blend in topping.
If consistency of mixture seems too thick, add a little more buttermilk.
Fold in fruit cocktail and mandarin oranges, reserving half a can of oranges for garnish.
Add colored marshmallows to mixture, if desired.
Swirl a design on top of salad with a tablespoon.
Gently arrange balance of mandarin orange slices in swirled design on top of salad.
Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9x13 pan, or two 8x8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.
Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.