I don’t have a lot of occasions to make punch (really, just for confirmation celebrations), but when I do, it’s the perfect punch. I’ve been making it so long, I don’t even remember where or when I found the recipe, but I sure am glad that I have it! I think the lemon juice is what makes it really special, and the Jell-O is another unusual and delicious addition!
2 1/2 cups white sugar
6 cups water
2 3 oz. packages strawberry Jell-O
1 46 oz. can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 2-liter bottles 7-Up or Sprite
Bring sugar, water, and strawberry Jell-O to a boil in a large saucepan; boil for three minutes. Stir in the pineapple, lemon, and orange juices. Divide mixture between two containers (I like to use a bundt pan to get a nice ring shape) and freeze.
Combine one container of frozen juice mixture with one bottle of soda in a punch bowl and allow to become slushy (you want to prepare this at least an hour before you plan on drinking it). Repeat with remaining portions, or save for another event.
I know…Christmas is over. And I know…eggnog can be kind of controversial. It seems you either love it or you hate it. But here, we love it. I’ve made it several times since Christmas because we enjoy it so much. Over the past few years, I’ve tried to perfect my recipe, and I think I’ve finally got it just the way I want it.
4 cups milk
10 whole cloves (more if you like the taste of cloves as much as I do!)
1 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups cream
2 tsp. vanilla extract
1 tsp. ground nutmeg
Combine milk, cloves, 1 tsp. vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Raise heat and slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk until fluffy. Slowly whisk hot milk mixture into the eggs. Pour back into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow to boil. Strain to remove cloves, and let cool for about 1 hour.
Stir in cream, 2 tsp. vanilla, and nutmeg. Refrigerate overnight.
This has been the year of the small kitchen appliance. There was the Soda Stream. And the waffle maker. Plus the omelette maker. But I’m not sure any small appliance has gotten more use than our new Ninja blender, which I was very excited to get, because I pretty much burned out the motor on our old, faithful Osterizer.
Our favorite thing to make in the blender is smoothies (although it has gotten plenty of use making soups and sauces, too!). And while we may not be into healthy green smoothies, our favorite recipe is easy to make and delicious, and there are so many options…we love trying new combinations of yogurt, fruit, and juice!
16 oz. yogurt
4 cups frozen fruit
2 1/2 cups juice
Place all items in blender and mix on high until smooth.
After we went apple picking last week, and came home with a gallon of apple cider, I decided I wanted to make apple cider milkshakes. I couldn’t really find a recipe that I liked, so I played around with it a little bit until I had the proportions right. I used two scoops of Edy’s Washington Apple Pie ice cream, and four scoops of Caramel Delight (I have a pretty small ice cream scoop, so you may use fewer scoops than I did), but there are so many ways you could prepare it to your taste…vanilla, caramel, apple pie, and cinnamon ice creams would all work well, in whatever proportions you prefer! I garnished mine with a cinnamon stick because I was feeling fancy…you could also drizzle some caramel sauce on top, or add an apple slice, or whatever else sounds good to you!
1 cup apple cider
6 scoops of ice cream
Blend cider and ice cream until smooth. Garnish as desired.
I love blackberry season at Eckert’s! They are by far my favorite fruit to pick…and eat! I’m always looking for new recipes to try with our bounty, and this time, the children really wanted me to make smoothies. I had fun putting this recipe together…I think the nutmeg makes it extra special. The following recipe makes about 3-4 servings, so I had to double it for our family. You could also easily halve it if you only want to serve two!
2 cups fresh blackberries (frozen would work, too)
16 oz. vanilla yogurt
1 1/2 cups milk
4 Tbsp. sugar (more or less depending on how tart your berries are)
1/4 tsp. nutmeg
Combine all ingredients in blender and blend until smooth, scraping down sides as necessary. Serve immediately.