Greatest Recipes

Lemon juice Sugar 3/4 c Galliano liqueur; divided

6 c Hot coffee; divided

2 tb Chocolate syrup; divided

1/2 c Whipping cream; whipped

6 Cinnamon sticks; 4 1/2″

Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass over flame of an Irish coffee burner or alcohol burner until sugar crystallizes on glass. Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill with coffee to 1/2 inch from top of glass; stir in 1 ts chocolate syrup. Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick. Repeat procedure for each serving. Yeild: 6 servings.

3 1/2 oz Barley

2 1/8 qt Water

1 Fig

1 Lemon

2 tb Honey

1 pn Salt

1 cn Applejuice

1.Cover the barley and the fig with water and cook for 1 1/2 hour. 2.Strain

through a sieve. 3.Add the honey,applejuice,salt,lemonjuice and the grated lemonpeel. 4.Cool real good. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120

1 1/2 oz White rum

2 oz Pineapple juice

1 oz Coconut cream

2 oz Milk

Recipe by: Miss Pearl’s Jam House, San Francisco Bleand all ingredients with ice. Dip rim of glass in strawberry puree and top with shredded coconut. Serve in a 16-oz glass. Top frozen drink with a float of 1/2-oz dark rum.

——————————–BANANA CAKE——————————– 1 pk Yellow Cake Mix (18.5 Oz) *

1/8 ts Baking Soda

2 Eggs

3/4 c Coca-Cola

1 c Mashed Ripe Bananas

2 ts Lemon Juice

1/3 c Finely Chopped Nuts

—————————–SEA FOAM FROSTING—————————– 2 lg Egg Whites

1 1/2 c Light Brown Sugar, Packed

1/8 ts Cream Of Tartar **

1/3 c Coca-Cola

1 ts Vanilla Extract

1 ds Salt

* Do notuse a cake mix that has pudding or which requires oil. ** You may substitute 1 tablespoon of corn syrup. ~—————————————————— ~—————– TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice;add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well greased, lightly floured 9″ X 13″ X 2″ baking disk. Bake in a preheated 350oF oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right side up on a rack to finish cooling. TO MAKE SEA FOAM FROSTING: In the top of a double boiler, combine all of the ingredients, except the vanilla extract. Beat for 1 minute at high speed with an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler). Beat on high speed for about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. From: “International Cooking with Coca-Cola”, a give away pamphlet fro The Coca-Cola Company, 1981.

5 c Hot Strong Coffee

Sugar (To Taste) Whipped Cream Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream. From Sheila Buff & Judi Olstein, “The New Mixer’s Guide to Low-Alcohol and Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.

1 oz Galliano

1 oz White creme de cacao

2 Scoops vanilla ice cream

Preparation : Each “Hummer” recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!