Apple to the Core

Beverages

Christmas Martini

• 3 oz gin

• 1/2 oz dry vermouth

• 1 tsp peppermint schnapps

Pour the gin, dry vermouth and peppermint schnapps into a martini shaker half-filled with cracked ice.  Shake well & strain into a chilled cocktail glass. Garnish with a candy cane, and serve

Frostini

• 1 part Starbucks™ Cream Liqueur

• 1 part Starbucks™ Coffee Liqueur

• 1/4 part Peppermint Schnapps

Shake ingredients over ice. Serve in martini glass.

Cocoa Café Recipe

• 1 part Starbucks™ Coffee Liqueur

• 1 part Peppermint Schnapps

• Hot Cocoa

• Whipped cream

Serve mixed in an Irish coffee glass. Top with whipped cream.

Mock Eggnog

• 2 quarts cold milk

• 1 pkg (3.4 oz) instant French Vanilla or vanilla pudding mix

• 1/4 cup sugar

• 1 tsp ground nutmeg

• 1 tsp vanilla extract

• 1/8 tsp salt, optional

• 1 cup heavy shipping cream

• Additional nutmeg, optional

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and salt, if desired. In another mixing bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg, if desired.  Yield: 2½ Quarts

Spanish Coffee

• 2 to 3 tbl sugar

• 1/2 oz 151 Rum

• 1 oz brandy

• 1 oz Kahlua

• 1 oz Grand Marnier

• Coffee

• Whipped Cream

Make a sugar rim on a  coffee mug or fireproof snifter by putting sugar on a plate, add a splash of rum to the glass and swirl to wet the rim. Dip the rim in sugar.  Add remainder of rum to the glass. Ignite and swirl to caramelize the rim.  Add brandy, Kahlua, Grand Marnier and enough coffee to fill the glass to within 1 inch of the rim. Top with whipped cream.

White Sangria

• 1 bottle chilled white wine

• 6 oz. can frozen lemonade

• 1/2 cup light rum

• 1/2 cup triple sec

• 1 15 oz can crushed pineapple with juice

• 1 apple diced

• 2 cups lemon lime soda (7-Up works well)

Combine first 6 ingredients in a pitcher. Chill for about 2 hours. Add soda just before serving. Optional: Garnish with strawberries or orange slices.

Jell-O Magic Milkshakes

• 1 pkg (4-serving size) Jell-O gelatin

• 1 cup milk

• 1 pint softened vanilla ice cream

Pour 1 cup of milk into blender, add Jell-O. Cover and blend 30 seconds. Add softened ice cream and blend 1 minute longer. 

Mudslide

• 1 oz Bailey's Original Irish Cream

• 1 oz vodka

• 1 oz crème de cacao

• Ice

Build the ingredients in order, with or without ice. Drizzle some crème de cacao off a spoon down the inside of the glass to achieve a "mudslide" effect.

Lipton Berry Fizz

• 1/3 cup Lipton Instant Tea Powder

• 5 cups water

• 2 cans (6 oz each) frozen lemonade concentrate, thawed

• 1 pkg (10 oz) frozen raspberries or strawberries, thawed

• 1 can (12 oz) lemon soda, ginger ale or club soda, chilled

In large pitcher, combine all ingredients except soda; chill. Just before serving, add soda; serve over ice. Makes about 2 quarts.

Lipton Berry Splash

• 3 tbl Lipton instant tea powder

• 1/2 cup sugar

• 4 cups water

• 2 cups cranberry juice cocktail

• 1/2 cup orange juice

• 1/3 cup lemon juice

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

In large pitcher, combine all ingredients; chill. Garnish, if desired, with orange slices; serve over ice. Makes about 2 quarts.

Easy Cran-Grape Spritzer

Fill glass three-quarters with Ocean spray Cran-Grape drink over ice. Top off with club soda, ginger ale or 7up. Easy and refreshing!

Tangy Fruit Punch

• 1 can (46 oz) pineapple juice

• 1 can (12 oz) frozen orange juice concentrate, thawed

• 3/4 cup lemonade concentrate

• 1 cup water, divided

• 1/2 cup sugar

• 2 large ripe bananas

• 1 pkg (20 oz) frozen whole unsweetened strawberries, thawed

• 2 liters ginger ale, chilled

In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Makes 25-30 servings, about 5 quarts.

Lemon Refresher

• 1½ cups sugar

• 1/3 cup lemon juice

• 2 cups milk

• 1 tbl lemon extract

• 1/2 tsp grated lemon peel, optional

• 2 liters lemon-lime soda

In a mixing bowl, beat sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved. Gradually add  milk, beating constantly on high. Stir in lemon extract and peel. Refrigerate until ready to serve. Stir in soda just before serving. Serve over ice. Makes 3 quarts.

Sunny Citrus Cooler

• 1 can (46 oz) pineapple juice

• 2 cans (12 oz each) frozen orange juice concentrate, thawed

• 3/4 cup lemonade concentrate

• 6 cups ginger ale or white soda, chilled

• orange slices, optional

In a 1 gallon pitcher, combine pineapple juice, orange juice concentrate and lemonade concentrate. Add ginger ale and mix well. Serve over ice. Garnish with orange slices, if desired. Refrigerate leftovers. Makes 1 gallon.

Orange Julius

• 1 (6 oz) frozen orange juice

• 1 cup water

• 1 cup milk

• 1/2 cup sugar

• 1 tsp vanilla

• 10 to 12 ice cubes

Mix together in blender at high speed for 30 seconds. Serve!

Ruby Wine Punch

• 3/4 cup water

• 3/4 cup sugar

• 6 inch stick cinnamon

• 1 tsp whole cloves

• dash salt

• 2 cup Burgundy wine, chilled

• 1 (32 oz) bottle Cranapple juice, chilled

In a saucepan, combine water, sugar, cinnamon, cloves and slat. Bring to a boil; reduce heat. Simmer 10 minutes; strain out spices and chill liquid. Combine chilled mixture with wine and cranberry apple juice. Makes 12 to 14 (4 oz) servings.

Homemade Instant Cocoa

• 4 cups instant nonfat dry milk

• 3/4 cup dry cocoa

• 1¼ cup sugar

• dash salt

Combine all ingredients in an airtight container and mix well. To make cocoa as needed, place 2½ to 3½ tablespoons of mix in cup. Add hot water; stir well. 

Strawberry Lemonade

• 3 cups cold water

• 1 quart fresh strawberries

• 3/4 cup sugar

• 3/4 cup lemon juice

• 2 cups cold club soda

• lemon slices, optional

Place water, strawberries and sugar in a blender; cover and blend until smooth. Stir in lemon juice. Blend in soda; serve immediately, garnished with lemon slices if desired. Makes 8 servings (2 quarts)

Raspberry Lemonade

• 2 cans (12 oz) frozen lemonade concentrate, thawed

• 2 pkgs (10 oz each) frozen sweetened raspberries, partially thawed

• 2 to 4 tbl sugar

• 2 liters club soda, chilled 

• ice cubes

In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4½ quart container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately. Makes 3½ quarts.

Cool Fruit Smoothie

• 1 can (21 oz) fruit filling (any flavor)

• 1/2 cup non-fat plain yogurt

• 1 medium banana

• 3 cups ice

In blender, combine all ingredients and blend until smooth, stopping to scrape sides of blender as necessary. Pour into glass and garnish with a sprig of mint if desired. Makes four servings.

Cherry Cranberry Shakes

• 1 cup cranberry juice, chilled

• 1 cup cherry soda, chilled

• 1 tbl milk or half-and-half

• 3/4 tsp vanilla extract

• 1 cup vanilla ice cream, softened

Place all of the ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Makes 3½ cups. 

Tropical Milk Shakes

• 3/4 cup milk

• 2 medium ripe bananas

• 3 cups vanilla ice cream, softened

• 1 can (8 oz) chunk pineapple, undrained

• 2 tbl flaked coconut, toasted

• 2 tbl chopped pecans

In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Makes 5 cups.

Granola Chip Shakes

• 3/4 to 1 cup milk

• 4 tbl butterscotch ice cream topping, divided

• 2 cups vanilla ice cream, softened

• 1/2 cup granola cereal

• 2 tbl miniature semisweet chocolate chips

In a blender, combine milk, 2 tbl butterscotch topping and ice cream; cover and process until smooth. Pour into chilled glasses. Drizzle with remaining topping; sprinkle with half of the grand and chocolate chips. Un a knife to swirl topping into shake. Top with remaining granola and chips. Makes 2½ cups.

Dreamy Cheesecake Shake

• 4 oz cream cheese, softened

• 1 can (14 oz) sweetened condensed milk

• 1/4 cup lemon juice

• 1¼ cups whipped topping

• 1 graham cracker crust (9 inches)

Additional ingredients for each shake

• 1/2 cup plus 2 tbl milk

• 1/2 tsp vanilla extract

• 1 cup vanilla ice cream, softened

In a mixing bowl, beat cream cheese until fluffy. Add condenses milk and lemon juice; beat until thickened and blended. Fold in whipped topping. Spoon into the crust. Refrigerate for 2 hours or until set. Cut into 8 pieces. For each shake, place one piece of cheesecake in a blender; add the additional ingredients. Cover and process until smooth. Pour into a chilled glass. Makes 8 servings.

Peachy Buttermilk Shakes

• 1 cup buttermilk 

• 3 cups sliced peaches

• 1 cup vanilla ice cream, softened

• 1/4 cup sugar

• 3/4 tsp ground cinnamon

Place all of the ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Makes 3 cups.

Irish Coffee

• 1 cup chilled whipping cream

• 1/4 cup confectioners' sugar

• 1 tsp vanilla

• 3/4 cup ground coffee

• 3 cups water

• 4 oz Irish whiskey or brandy

• 4 to 8 tsp granulated sugar

• powdered instant coffee

In a chilled bowl, beat cream, confectioners' sugar and vanilla until stiff. Refrigerate.

Prepare coffee, using 3/4 cup ground coffee and 3 cups water. Heat 4 mugs by rinsing with boiling water; drain. Add 1 oz (2 tbl) whiskey and 1 to 2 tsp granulated sugar to each mug; stir. Pour hot coffee into each mug. Top with the whipped cream and sprinkle with instant coffee. Serve immediately. Make 4 (3/4 cup each) servings.

California Coffee

Prepare strong coffee (3 level tbl ground coffee to 3/4 cup water). For each serving, pour 2 tbl brandy into mug; fill 2/3 full with coffee. Tope with 1 scoop chocolate, vanilla, peach or butter pecan ice cream.

Classic Hershey's Hot Cocoa

Single Serving Recipe

• 2 heaping tsp sugar

• 1 heaping tsp Hershey's cocoa

• dash salt

• 2 tsp cold milk

• 1 cup cold milk

• 1/4 tsp vanilla extract (optional)

Combine sugar, cocoa and salt in microwave save mug. Add about 2 tsp milk, stir until smooth.  Microwave at HIGH, 1-2 minutes or until hot. Add vanilla, if desired. Stir well; serve. 

Six Servings Recipe

• 1/2 cup sugar

• 1/4 cup Hershey's Cocoa

• dash salt

• 1/3 cup hot water

• 4 cups milk

• 3/4 tsp vanilla extract

In a medium saucepan, stir together sugar, cocoa and salt. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil. Remove from heat, add vanilla. Beat with whisk until foamy. Six 6 oz Servings.

Variations: Add one of the follow with the vanilla extract: Cinnamon Cocoa: 1/4 to 1/2 tsp ground cinnamon. Mint Cocoa: 1/2 tsp mint extract or 4 tbl crushed hard peppermint candy. Mocha Cocoa: 1 to tbl powdered instant coffee.

Super Iced Chocolate Cappuccino

• 2/3 cup Hershey's Chocolate syrup, chilled

• 2 cups cold coffee

• 2 cups vanilla ice cream

• whipped cream

• ground cinnamon

In a blender container, place syrup and coffee; blend on high speed. Add ice cream; cover and blend until smooth. Serve immediately over ice; top with shipped cream and ground cinnamon, if desired. About six 6 oz servings.

Yogurt Banana Smoothie

• 1 cup unflavored yogurt

• 1 medium banana

• 1/4 cup packed brown sugar

• 1/4 tsp vanilla

• dash ground nutmeg

• 2 ice cubes

Place all ingredients in a blender container. Cover and blend on high speed until smooth, about 30 seconds. 

Variation: Substitute 1 cup strawberries, sliced, for the banana. Omit nutmeg and ice cubes.