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Whiskey Sour

By William Wells,2014-11-25 18:40
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Whiskey Sour

    Potluck at Bellwether Cook Book yolk mixture. Chill best after 12-24 hours. Serve with a topping of A Work In Progress, May 2008 whipped cream and dash of nutmeg.

    www.bellwetherdrygoods.com

     Russian Tea

    Whiskey Sour 14 oz. Tang th5 Bourbon 1 (2 qt) env. Wyler’s lemonade

    6 oz. Frozen lemonade ? cup instant tea

    6 oz. Frozen orange juice 1 cup sugar

    6 oz. Lemon juice 1 teaspoon cinnamon

    3 qts. Ginger ale ? teaspoon cloves

     ? teaspoon brown sugar

    Freeze orange slices and cherries in ice cream tubs to make large

    floating ice chunks. Makes 32 4 oz. Drinks Mix together all ingredients. Store in covered container. Use 2

     heaping teaspoons per cup of boiling water. Delicious hot, spicy tea! Happy Times Punch (served at Bishop’s Lunch)

    2-6 oz. Cans of frozen lemonade concentrate Pickled Beets & Eggs (for Matt)

    1-6 oz. Can frozen orange juice concentrate 1 dozen hard boiled eggs, peeled

    9 cups cold water 2 cans sliced beets

    5 pints pineapple sherbert

    1 quart vanilla ice cream Combine ? cup water, ? cup vinegar, 1 tablespoon brown sugar, ?

     teaspoon salt, ? teaspoon cinnamon, ? teaspoon ground cloves. Heat Combine frozen concentrates, water. Place sherbert, ice ice cream in to boiling. Then add all the beet juice. Pour liquid over beets and bottom of punch bowl. Break in small pieces with a spoon. Add eggs in large jar or covered dish. Shake gently or stir often. Ready in juices. Stir til sherbert ice cream are partially melted. Makes 5 quarts. 24 hours.

Wonderful! Malissa Franke Shrimp Dip

     1 8 oz. Pkg. Cream cheese

    Jim McCormick’s Egg Nog 1 bottle chili sauce

    9 eggs 1 lb. Bag of small precooked frozen shrimp

    1 ? cups sugar Horseradish sauce

    4 oz. Whiskey

    4 oz. Brandy Mix all ingredients and refrigerate overnight. 4 oz. Rum

    1 qt. Whole milk

    1 pt. Cream

    nutmeg

    whipped cream Redi Whip

Into 2 bowls, separate eggs. Beat egg yolks well, with sugar. Add

    liquors, mix well. Add milk & cream, mix. Beat egg whites, fold into

     ? t. cream of tartar

     2 c. water

    Sausage Balls 1 t. vanilla

    1 t. maple flavor 1 lb. Sausage

     3 ? cups Bisquick

    10 oz. Grated sharp cheese Combine first 4 ingredients. Stir until dissolved, bring to a boil.

    Cover and boil gently for 10 minutes. Do NOT stir. Remove from

    Mix in mixer, then shape into balls. Bake at 350 degrees for 10-15 heat, cool slightly. Add vanilla and maple and stir only until mixed. minutes.

     Mom Mom’s Buttermilk Biscuits

    Hot Pepper Jelly (makes 6-7 jars) 2 cups flour

    ? cup chopped hot peppers ? teaspoon salt

    1 ? c. sweet green peppers chopped (3 large) 4 teaspoon baking powder

    6 ? c. sugar ? teaspoon soda

    1 ? c. white vinegar

     Sift together and cut in 5 tablespoons shortening. Add 1 cup Bring to a brisk boil 3 minutes. Add 1 jar certa, boil minute. Add buttermilk and stir until dough follows fork around the bowl. Turn out green food coloring. Skim foam off if necessary. Ladle and seals in on floured board and knead ? minute. Press out to desired thickness. hot sterilized jars. Wear rubber gloves while chopping hot peppers-Cut and bake 450 degrees, 12-15 minutes.

    they burn like the devil. Serve over cream cheese with crackers.

     Apple Brickle Dip

    Deviled Eggs 1 package of cream cheese softened

    For 6 eggs, use 2 tablespoons mayonnaise, 1 tablespoon horseradish, 1 ? cup brown sugar

    teaspoon chopped sweet pickle, 1 teaspoon parsley, 1 teaspoon salt, ? ? cup sugar

    teaspoon dry mustard and dash paprika. 1 tsp. Vanilla

     1 package of Almond Brittle Chips or 1 package of English Toffee Grandmother’s Pancakes (make batter the night before) Chips (use 7.5 ounces of 10 ounce bag).

    2 cup buttermilk

    2 cup flour Serve with Granny Smith slices (if making ahead of time, toss slices in Mix the two and let stand overnight in refrigerator. Next morning, add pineapple juice so they don’t turn brown).

     1 yolk of egg, 1 teaspoon sugar, 1 teaspoon baking soda dissolved in 1 teaspoon warm water, 1 teaspoon melted butter, ? teaspoon salt. Mix and fold in, 1 beaten egg white. Makes 16-18 pancakes. Very light. Double recipe for family breakfast.

    Maple Syrup (makes 1 qt.)

    4 c. sugar

    ? c. brown sugar

     2

     Glaze

    Best Ever Ready Bran Muffins ? c. sugar

    1-15 oz. Pkg. Raisin bran ? c. orange juice

    5 c. flour ? t. vanilla

    3 c. sugar ? t. almond extract

    1 T. & 2 t. soda ? t. butter extract

    2 t. salt

    4 eggs, beaten Bring to a boil. Pour over breads in pans. Cool for 5 minutes.

    1 quart buttermilk Remove from pans and cool. 1 c. vegetable oil

     Peggy Eversfield’s Banana Nut Bread

    Combine dry ingredients in a very large bowl. Make a will in center 2 cups flour

    of mixture. Add eggs, buttermilk and oil. Stir just enough to moisten 1 cup sugar

    dry ingredients. Cover & store in refrigerator until ready to bake (can 2 eggs, beaten

    be kept up to 6 weeks in refrigerator). Spoon into well greased muffin ? melted butter, cooled

    tins, filling 2/3 fill. Bake a t40 degrees for 12-15 minutes. Makes ? teaspoon baking powder about 4 dozen. ? teaspoon baking soda

     1 generous cup of crushed bananas Eleanor Weaver’s Poppy Seed Bread ? generous cup of chopped nuts 3 c. flour

    2 ? c. sugar Mix ingredients together in order listed. Bake for 1 hour at 350 in well

    1 ? T. poppy seeds greased pan. Serve very thin and serve with pineapple cream cheese.

    1 ? t. baking powder

    1 ? t. salt Garlic Bread

    Combine all. Loaf Italian Bread, 1” slices, 1-2 sticks butter, 1-2 cloves garlic, melt,

     mash/press garlic. Dip both sides of bread, bake in jellyroll pan at 450

    3 eggs, lightly beaten degrees for 4-5 minutes. Watch carefully. 1 ? c. milk

    1 c. vegetable oil

    1 ? t. vanilla

    1 ? t. almond extract

    1 ? t. butter extract

    Add to the first set of ingredients.

    Pour into 2 greased 8 ? c 41/2 v. 2 ? “ loaf pans. Bake a t 350 degrees for 60 minutes. Cool completely in pans.

     3

Down East Pasta with Vodka Cream & Tomato Sauce

    Liz Hatfield Death By Chocolate Cake

    Bow Tie Pasta 4 eggs

    ? cup butter ? cup water

    ? cup vodka 1 box chocolate cake mix ? teaspoon red pepper flakes 12 oz. Choc. Chips ? teaspoon Worchestershire Sauce 1 cup sour cream

    1 cup thick tomato sauce ? cup oil

    ? cup half & half 1 small box instant choc. Pudding ? cup parmesan

    Salt & pepper Beat all, add choc. Chips. Bake 1 hour at 350 degrees in greased and

     floured tube pan. Melt butter in large, heavy skillet. Add vodka, pepper flakes and

    Worchestershire sauce. Mix well and cook on medium high for 5 Daddy’s Favorite Coconut Cake

    minutes or until reduced & alcohol is cooked off. Stir in tomato sauce, Variation of Coconut Cake cream. Simmer on medium heat for 5 minutes until thick. Add salt & Pound Cake Recipe pepper to taste. Add hot, drained pasta to sauce and toss. Reduce heat Instant Coconut Pudding Mix instead of Regular Pudding

    and stir in parmesan. Serves 3.

White Clam Sauce

    ? stick butter

    4 tbsp. Olive oil

    Heat and reserve 2 T.

    1 cup chopped scallions, add and saute briefly.

    ? T. parsley

    ? t. oregano

    ? t. basil

    1 clove crushed garlic

    1 chopped peeled tomato

    S&P

    Clam juice drained from 2 712 oz. Minced clams

    Add clams and then keep hot. Do not boil.

    Cook 1lb. Italian Capellini or Angel Hair.

    Drain pasta and return to pan in which it was boiled. Add 2 T. of reserved butter and oil mixture. Toss, add 4 T. grated parmesan. Toss.

    Add ? of the sauce to pasta, toss again. Serve pasta on plate, spoon remaining sauce on top of each serving. Serves 4-6. Don’t add

    thickening-pasta will thicken sauce.

     4

    Bev Ames’ Chocolate Cake 1 t. vanilla extract 2 c. sugar 1 cup well-drained crushed pineapple 2 c. flour 1 c. shredded coconut 4 T. cocoa 1 c. chopped nuts

    1 c. water

    ? lb. margarine Cream Cheese Frosting

    ? c. buttermilk 2 pkg. Soft cream cheese 1 c. oil 3 c. 10x sugar

    2 eggs 6 T. soft butter

    1 t. soda 1 t. vanilla extract dash salt

     In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and

    In a large bowl, mix together the following-flour & sugar. Mix in a vanilla. Beat until combined. Stir in pineapple, coconut and ? c. nuts.

    saucepan and bring to a boil 4 T. cocoa, 1 c. water, ? lb. Margarine, 1 Pour into a greased 13” baking pan. Bake a t 350 degrees for 50-60 cup oil. Pour over sugar and flour and stir well. Add ? c. buttermilk, minutes. Cool. Combine frosting ingredients. Frost cooled cake.

    eggs, soda & salt. Pour in greased and floured pan (9x13) Bake in 350 Sprinkle with remaining nuts. Store in refrigerator. 12-16 servings.

    degrees over for 40 minutes.

Icing

    4 T. milk

    4 T. cocoa

    1 stick margarine

    1 t. vanilla

    1 lb. 10x sugar

    Mix well and spread over cake while hot. One half of recipe is enough for 1 cake.

Bev Ames’ Carrot Cake

    2 c. flour

    2 c. sugar

    ? t. salt

    1 t. baking soda

    2 t. cinnamon

    3 eggs

    ? c. vegetable oil

    ? c. applesauce

    2 c. finely chopped carrots

     5

Hummingbird Cake Cinnamon Sticks (Village Quilters Cookbook)

    3 cups flour 26 slices white bread

    2 cups sugar 8 oz. Cream cheese, softened

     1 teaspoon soda 1 teaspoon salt 1/3 cup sugar

    1 teaspoon cinnamon 1 egg yolk

    3 eggs, beaten 2 sticks melted butter

    1 cup vegetable oil 1 ? cup sugar

    1 ? teaspoon vanilla 2 teaspoon cinnamon

    8 oz. crushed pineapple, undrained

    1 cup chopped pecans Cut crust off bread. Flatten with rolling pin. Mix together well the 2 cups chopped bananas cream cheese, sugar & egg yolk. Spread mixture on bread slices. Roll

     up and stack with seam down. Mix 1 ? cup sugar and 2 teaspoons Frosting: cinnamon. Dip rolled sticks in better, then sugar mixture. Place on 8 oz. Cream cheese ungreased cookie sheet. Bake a t 375 for 10-12 minutes. Cool and ? cup butter serve.

    1 lb. 10x sugar

    1 teaspoon vanilla Chinese Almond Cookies

    ? cup pecans for top 2 ? cup flour

    Combine first 5 ingredients, add each new ingredient, mixing well to 1 cup sugar

    moisten. Spoon batter in 3 well greased & floured pans. Bake 350 for ? teaspoon salt

    25-30 minutes. Let cool 10 minutes in pans. Top will be slightly ? teaspoon soda

    lumpy. Beat frosting until smooth. Spread over layers, top and sides. 1 cup-1/2 margarine ? cup Crisco

     1 slightly beaten egg

    Naughty Pie 1 teaspoon almond extract

    2 eggs, beaten 1/3 cup whole almonds

    1 cup sugar, added to eggs and beaten

    ? cup flour Mix together dry ingredients. Cut in Crisco/margarine until mixture 1 stick butter, melted resembles corn meal. Add egg & almond extract. Mix well. Shape 1 cup chocolate chips dough into 1” balls and place 2” apart on cookie sheet. Top with an 1 cup chopped pecans almond, press lightly. Bake in slow over 325 for 15-18 minutes. 1 teaspoon vanilla Watch so they stay pretty & light.

    1 tablespoon Bourbon

    9 inch unbaked pie shell

Mix all ingredients in order. Pour into shell and bake 350 for 40

    minutes.

     6

Grasshopper Bars 1 cup brown sugar

    2 eggs Cream 1 cup of sugar and ? cup butter. Add 4 eggs, 1 cup flour, ? teaspoon salt. 16 oz. Can chocolate syrup, 1 teaspoon vanilla. Pour ? teaspoon salt

    into greased 9-13 pan. Bake at 350 for 30 minutes. Cool completely. 12 oz. Chocolate chips (2 cups) Middle Layer- 2 cups of 10x sugar, ? cup butter, 2 tablespoons or 1 cup chopped walnuts more crème de menthe, mix and spread on cooled cake. Glaze 1 cup 1 teaspoon vanilla

    chocolate chips, 4-6 tablespoons butter. Melt and spread over cooled

    cake, chill and cut into bars. Combine the brown sugar with the egg and salt. Beat it until it’s very

     thick. Stir in chocolate chips and walnuts. Add vanilla, spoon 1

    tablespoon over each baked cupcake and return to the oven at bake at Lemon Bars

    1 cup butter 375 for 15 minutes. Do NOT double this recipe.

     ? cup 10x sugar

    2 cup, plus 4 tablespoons flour Peanut Blossoms

    4 eggs beaten ? cup sugar

    2 cup sugar 48 Hershey Kisses

    5 tablespoons sugar 2 tablespoons milk

     1 teaspoon vanilla

    Combine butter, 10x sugar and 2 cups flour. Press into 13-9 baking ? teaspoon salt

    pan. Bake at 320 for 12-15 minutes. Let cool. Mix remaining ? cup brown sugar

    ingredients. Spread on crust. Bake at 320 for about 45 minutes. Cut ? cup shortening

    into bars. Make about 2 dozen. ? cup peanut butter

     1 egg

    Toll House Cupcakes 1 ? cup flour

    1 cup soft butter

    ? cup sugar Bake 375, 8-12 minutes. ? cup brown sugar

    1 teaspoon vanilla

    2 eggs

    2 cups and 4 tablespoons flour

    1 teaspoon baking soda

    1 teaspoon salt

    Combine and beat the soft butter, sugars and vanilla until creamy. Beat in eggs. Mix in dry ingredients. Spoon into paper-lined cupcake cups by rounded tablespoons. Bake at 375 for 10-12 minutes. Remove from oven.

Topping:

     7

Coconut Chocolate Chip Bars ? teaspoon salt

    1 ? cup graham cracker crumbs

    ? cup melted butter Chill dough. Roll into balls size of small walnuts. Roll in mixture of 12 oz. Chocolate chips 2 tablespoons sugar+2 teaspoons cinnamon. Place about 2” apart on 1 ? cup chopped walnuts ungreased baking sheet. Bake until lightly browned but still soft. 1 ? cup coconut These cookies puff up at first then flatten as they cool. 1 can 14 oz. Sweet milk

     Bake 400 degrees, makes 5 dozen.

    Spread crumb in greased 13-9 pan. Pour butter over. Spread chips,

    walnuts and coconut. Drizzle sweet milk over. Bake 350 for 25 Sugar Cookies

    minutes. 1 ? cup powered sugar

     1 cup soft butter

    Ginger Cookies 1 teaspoon vanilla

    1 ? cup Crisco ? teaspoon almond extract

    2 brown sugar 1 egg

    ? cup molasses 1 teaspoon baking soda

    2 eggs 1 teaspoon cream of tartar

    4 cups flour

    ? teaspoon salt Mix powered sugar, butter, vanilla, almond extract and egg. Stir in 4 teaspoon soda remaining ingredients. Cover and refrigerate at least 3 hours. Heat 1 teaspoon ginger oven to 375. Divide dough in half. Roll each half 3/16 thick on 1 teaspoon cinnamon lightly floured cloth covered board. Cut into desired shapes, bake 7-8 1 teaspoon ground cloves minutes.

Add above in order given, beating well after each addition. Roll small

    balls (walnut size) of dough into granulated sugar. Put on ungreased

    cookie sheet. Press lightly with fork. Bake 350 for 9-10 minutes.

Aunt Lillian’s Snickerdoodles

    Mix together thoroughly.

    1 cup soft butter

    11/2 cups sugar

    2 eggs

Sift together and stir in-

    2 ? cups sifted flour

    2 teaspoon cream of tartar

    1 teaspoon soda

     8

    Vanilla Butternut Cake ? cap margarine over medium heat. Cook & stir until nut brown color. ? c. vegetable shortening Combine with 2 cup 10x sugar and 1 tablespoon boiling water. Beat 2 sticks butter until smooth.

    3 c. sugar

    3. c. flour Easy Fantasy Fudge

    1 c. sweet milk ? cup (1? sticks butter)

    ? tsp. Salt 3 cups sugar

    6 eggs 2/3 cup evaporated milk

    3 tsp. Butternut extract 1 pkg. Semi-sweet chocolate chips

    Heat oven 325. Grease 10” tube pan and dust with flour. Cream all 1 jar Jet Puffed Marshmallow Crème

    shortening, add sugar& salt gradually. Add eggs one at a time beating 1cup chopped nuts

    after each addition. Add flavoring to milk then add alternately with 1 tsp. Vanilla

    flour to above mixture. Put into prepared pan and bake for 1 ? hours.

     Lightly grease 13x9 inch or 9 inch square pan. Mix butter, sugar and Best Ever Butterscotch Cookies milk in heavy 21/2 to 3 quart saucepan, bring to full rolling boil on 2 ? cup flour medium heat. Stirring constantly. Continue boiling 5 minutes on 1 teaspoon soda medium heat or until candy thermometer reaches 234 degrees. Stirring ? teaspoon powder constantly to prevent scorching. Remove from heat. Gradually stir in ? teaspoon salt chips until melted. Add remaining ingredients, mix well. Pour into 1 tablespoon vinegar prepared pan. Cool at room temperature. Cut into squares. Note: Do Evap milk not substitute sweetened condensed milk for evaporated milk. ? cup margarine

    1 ? cup brown sugar Butter Toffee

    2 eggs Melt 1 c. butter in large pan. Add 1 1/3 c. sugar, 1 T. light corn syrup, 1 teaspoon vanilla 3 T. water. Cook to hard crack (300 degrees. Stir occasionally. Add 2/3 cup chopped walnuts 1 cup toasted almond bits. Spread in well-greased 13x9x2 pan, cool.

     Melt two large chocolate bars and spread on each side of toffee. Browned Frosting Sprinkle finely ground almonds (1 c.) on each side before turning. Walnut Halves

Sift dry ingredients. Place vinegar in glass 1 cup-add enough

    evaporated milk to make 1 cup. Set aside. Cream margarine and

    brown sugar. Add eggs one at a time. Blend in vanilla. Add dry

    ingredients slowly with vinegar mixture. Stir in walnuts. Bake 350

    10-12 minutes. Cool. Frost top with pecan.

Frosting:

     9

    Applesauce ? c. fresh parsley Granny Smith, Rome Apples 4 cloves garlic crushed Wash apples ? c. butter Soup kettle. Just enough water ?” deep, stir often til soft. Folly Food ? dry white wine Mill, add sugar, cinnamon to taste. 2 T. lemon juice

     ? t. salt

    English Trifle ? t. freshly ground pepper Pound Cake chunked

    Vanilla Pudding Sally’s London Broil

    Real Whipped Cream 1 c. burgundy wine Raspberries 1 c. soy sauce Strawberries 4 garlic cloves Dizzle with sherry ? c. sugar

    Repeat layers, top with Whipped Cream Score both sides of meat. Marinate overnight. Grill 5 minutes on each

     side.

    Macaroni & Cheese

    1 lb. Ready cut pasta Meatloaf

    1 ? lbs. Ground beef, pork and/or veal (ask for meatloaf mix) 1 stick butter

    ? c. flour ? c. Oatmeal 3 cups milk 2 eggs

    1? lbs. grated cheddar splash milk

     ? c. ketchup 5 minutes with butter and flour. Gradually add milk, keep stirring. chopped fresh parsley Whisk lumps out. 1 lb. Cheese in sauce. ? of cheese of top of ? teaspoon salt finished pan. S&P to taste. Bake 30 minutes at 350 degrees. ? teaspoon pepper

     ? cup chopped onion Mom Mom’s Shrimp & Scallops

    1 stick of butter Bake 350 for an hour. 2 teaspoons Old Bay

    2 teaspoons Worchestershire Stuffed Peppers

    hot pepper Tabasco 1 pepper per person 2 teaspoons lemon juice wash, scoop, boiling water for 5 minutes.

     Ground Beef Beat it up, saute with shrimp and scallops. Serve over rice. Onions

     1 can of corn Shrimp Scampi 1 can of stewed tomatoes 2 lbs. Medium shrimp splash of tabasco ? c. chopped green onions 1 t. worchestershire

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