Recipes
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by TeeterKat's Kitchen
Caramel Frappuccino Coffee
Ingredients
3/4 cup double-strength coffee, chilled
1 cup milk
3 tablespoons granulated sugar
3 tablespoons of caramel topping
2 cups ice
Directions
Make double-strength coffee using twice the amount of coffee required per cup. Chill before using.
Combine all ingredients in a blender and blend on high speed until ice is crushed and the drink is smooth. Pour into two 16-ounce glasses. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
Serve with a straw.
Makes 2 drinks.
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Peanut Butter Smoothie
Makes one smoothie.
Ingredients
1 cup cold milk
1 ripe banana
2 tablespoons creamy peanut butter
Directions
In a blender, combine ingredients and process until smooth. To make it thicker, use a frozen ripe banana. For fun flavor variations use chocolate milk or half milk or half yogurt.
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Orange Julius
®Top Secret Recipes
Ingredients
1 1/4 cups orange juice
1 cup water
3 tablespoons pasteurized egg white
or egg substitute
1 teaspoon vanilla extract
1/4 cup sugar
1 1/2 cups ice
Directions
Combine all of the ingredients except ice in a blender and blend on high speed for 15-30 seconds or until the sugar is dissolved. Add the ice and blend for another 10 to 15 seconds or so, until ice is mostly crushed yet still a bit coarse.
Makes 2 16-ounce drinks.
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Lemon Almond Tea
"This tea can be served hot or cold. It is especially good when served hot
on a snowy afternoon."
Makes 12 servings
Ingredients
2 (7 ounce) tea bags family size black tea bags
4 cups boiling water
1 cup sugar
2 lemons, thinly sliced
1 tablespoon almond extract
2 teaspoons vanilla extract
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
Directions
In a saucepan, brew tea bags in hot water for 15 minutes.
While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher.
Add sugar to hot brewed tea. Pour into the pitcher with lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.
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Mother's Hot Chocolate
Ingredients
3 to 4 tablespoons granulated sugar
3 tablespoons Hershey's Baking Cocoa
1/4 teaspoon ground cinnamon
2 1/3 cups milk
1/2 teaspoon vanilla extract
Marshmallow Fluff
Directions
Combine sugar, cocoa and cinnamon in small, heavy-duty saucepan; gradually stir in milk. Warm over medium heat, stirring constantly, until hot (do not boil). Remove from heat; stir in vanilla extract and marshmallow fluff. Beat with wire whisk until frothy.
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Milk Punch for Brunch
"I first drank this delicious punch
at a Medical Auxiliary Brunch
while living in Texas. It was soooo good!
Most of the women there asked for the recipe. I wanted to share this it with you.
Ingredients
2 cups sugar
2 cups water
2 quarts milk
2 cups half & half
2 cups of Brandy
Freshly grated nutmeg
Directions
Combine sugar and water in a sauce pan; bring to a boil, and cook for 5 minutes.
Cool. Chill for 2 hours.
Combine chilled syrup and remaining ingredients, except nutmeg. Stir well.
Pour into punch bowl and serve over crushed ice in glass cups. Sprinkle with nutmeg.
Yield: 3 1/2 quarts
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Ginger Tea
Servings: Makes 4 drinks.
Ingredients
3 1/4 cups hot water
1/2 cup finely chopped fresh ginger
(left unpeeled)
2 tablespoons loose black tea leaves
1/2 cup evaporated milk
1/2 cup sweetened condensed milk, or to taste
Preparation
Bring water and ginger to a boil in a 1- to 1 1/2-quart saucepan, then remove from heat. Stir in tea and cover. Let stand 3 to 5 minutes. Stir in milks, then pour through a sieve into a large (6-cup) blender, pressing hard on and then discarding solids. Blend until foamy (use caution when blending hot liquids), then pour into mugs and sweeten with more condensed milk if desired.
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Chia Tea
Courtesy of my friend Sarah Hudson
Ingredients
1 cup nonfat dry milk powder
1 cup non-flavored creamer
1 cup French-vanilla creamer
2 2/1 cup white sugar
(I use the measurable splenda)
1/4 cup brown sugar
1 1/2 cup instant regular tea. Do NOT use the lemon flavored instant tea. I use decaf.
1 tsp. ginger
2 tsp. cinnamon
1 tsp.clove
1 tsp. cardamom
Directions
Mix together in a large bowl.
Take small amounts, and put in blender. Pulse to powder. Store in tight jars.
Heat one C water, and add until right strength for you.
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elcome to eeter at's itchen
W
T
K
K
"Jesus saith unto her, Give me to drink...
...If thou knewest the gift of God, and who it is that saith to thee, Give me to drink; thou wouldest have asked of him,
and he would have given thee living water...
...Whosoever drinketh of this water shall thirst again:
But whosoever drinketh of the water that I shall give him
shall never thirst; but the water that I shall give him shall be in him a well of water springing up into everlasting life."
John 4: 7,10 13, 14.
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Creamy Eggnog Punch
Ingredients
8 cups (2-quarts) prepared eggnog
2 (8-ounce each) tubs Cool Whip French Vanilla Whipped Topping, thawed, divided use
1 teaspoon ground cinnamon
2 teaspoons rum extract
1 cup ice cubes
Ground nutmeg (optional garnish)
Directions
Mix eggnog, 1 tub of the whipped topping and cinnamon in large bowl with wire whisk until well blended. Add rum extract and ice cubes; mix well.
Serve immediately or refrigerate until ready to serve.
Top with dollops of remaining whipped topping just before serving. Sprinkle lightly with nutmeg. Place cinnamon sticks next to the punch bowl for guests to use as stirrers in their cups of punch.
Makes 30 servings.
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Luscious Strawberry Punch
Ingredients
1 (48-ounce) bottle Cran-Strawberry®
Cranberry Strawberry Juice Drink, chilled
2 quarts strawberry or vanilla ice cream, softened
2 cups frozen strawberries, thawed
2 (12-ounce) cans lemon-lime soda, chilled
Directions
Combine cranberry strawberry drink, ice cream and strawberries in a large punch bowl. Use a rotary beater or wire whisk to thoroughly combine ingredients until creamy. Gently stir in soda just before serving.
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Peach Tea Punch Recipe
NGREDIENTS
1 quart Peach-flavored tea
1 quart cranberry-raspberry juice
1 pint fresh or frozen raspberries
Directions
Brew 1 quart of peach-flavored tea.
In a 2-quart container, combine tea and cranberry-raspberry juice.
Serve over ice in a tall glass and top with a couple of raspberries. Or serve warm in mugs and top with a couple of raspberries.
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"Teeter" 1989 - 2009
Copyrights (c) are retained
by Joy Herrald White on all page designs.
Recipes may be
copied, pasted and printed,
courtesy of TeeterKat's Kitchen.
October, 1987
