In a covered blender container, with blender at high speed, blend milk and strawberries 15 seconds; pour into five 12 ounce glasses.
Add scoop of ice cream to each glass; slowly add soft drink to fill glasses about to top.
Makes five 1 1/2 cup servings.
/2 can of cream soda to the pancake mix. Mix
Put ice into a rocks glass.
Pour vodka, Kahlua and Amaretto into the glass.
Top with club soda.
Drink in one shot through a straw.
repared drink into the glasses.
Top it with chilled soda.
Mix cream soda and coconut rum.
Drink.
Slice 1 calamondin, remove seeds, and set aside.
Juice the remaining three calamondins into a small pitcher, remove seeds. I used the juice of 1 medium sized orange instead since I was unable to find calamondins.
Add the sugar and Club soda to the calamondin juice, stir until dissolved. The original recipe calls for 3 tbsp of sugar, which I found to be very tart - using 1/2 cup will leave you with a beverage sweetened similar to lemonade.
Add ice cubes and garnish with slices of calamondin, serve immediately.
In a large container, combine the limeade and lemonade concentrates and orange extract; stir in water.
Just before serving, stir in the lemon-lime soda.
Serve over ice; garnish with lemon and lime slices.
Place kiwis and lime juice in a blender and process until smooth. Divide kiwi mixture between two tall glasses (you will use about 1/3 cup puree per drink) and mix 2 tablespoons of the agave nectar into each with a long spoon. Add ice and top with seltzer. Stir gently and serve.
In a blender, combine the ice, lemon juice, and sugar.
Blend until smooth.
Pour into a 10 ounce glass.
Fill with club soda or Perrier and garnish.
Enjoy!
evel cup if whiskey and drink. Repeat. Turn on the mixer
In a blender container, process grape cranberry drink and 1 scoop ice cream until smooth.
Pour into glass with remaining ice cream.
Top with soda.
Makes 1 serving.
Mix all juices together in a large glass with the soda.
Add ice to chill.
Makes a refreshing drink.
Combinations and amounts can be changed according to taste as it is mixed.
To prepare:
Combine all ingredients except lemon juice and wine in a sauce pan.
Bring to a boil, stirring occasionally until sugar is dissolved.
Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
Remove from heat and add lemon juice.
Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
When ready to serve:
Strain out lemon peel and sage leaves.
In a glass with ice, combine equal parts drink and wine (or club soda).
Serve with a fresh sage leaf, if desired.
In blender, add all ingredients.
Pour the Lillet over a few ice cubes in a chilled wineglass.
Add in the club soda; stir.
Twist the orange peel over the drink and drop it in the drink.
anilla. Combine the flour, baking soda and salt; gradually add to
.
Combine flour, baking soda, and salt in a small
ombine flour, cinnamon, ginger, baking soda, salt and cloves; mix well
Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
Beat eggs.
Add all ingredients except buttermilk; mix.
Add buttermilk; mix.
Pour batter into a 9x13-inch pan.
Bake at 350 degrees for 40-60 minutes, or until a toothpick inserted in the center tests clean.
Note: If you use soy buttermilk and dairy-free margarine, this recipe can be dairy-free.