The Online Recipe Book

2 oz Brandy

1 Scoop lemon ice cream

1 Scoop orange sherbet

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!

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

2/3 c Butter

1 1/2 c Sugar

3 Eggs

1 ts Vanilla

1/2 c Cocoa

2 1/4 c Sifted flour

1 ts Baking powder

1 ts Soda

1 c Beer

2/3 c Sauerkraut

1 c Raisins

1 c Chopped nuts

Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or 9 inch greased and floured cake pans. Bake at 350 for 35 minutes. Cool and frost as desired. From: stevem@news.fai.com (Steven A. Minneman ) @Newsgroups: rec.food.cooking

1 1/2 oz Vodka

3/4 oz Coffee flavored brandy

Pour over ice cubes in old-fashioned cocktail glass.

1 c Sweetened condensed milk

2 c 80 proof whiskey

2 oz Coffee liquer

2 c Half & half

1 ts Instant coffee

1 2/3 c Crushed chocolate wafers

-(200 gr package) 1/3 cup -butter, melted ———————————-FILLING———————————- 2 Envelopes unflavored gelatin

1/4 ts Salt

1 tb Instant coffee granules

2 c Milk

4 Eggs, separated

1/3 c Irish Cream liquer

1 lb Cream cheese

1/2 c Granulated sugar

4 oz Semisweet chocolate

This can be made a day ahead, and it freezes well too. CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate. FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 – 5 minutes. Remove from heat and add liqueur. Using electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 – 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaing sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through

1/2 c Cashews, raw

1 1/2 c Water

2 ts Maple syrup

Brown rice syrup can be substituted for maple syrup. Combine all ingredients in blender on high for 3 minutes, until you have a smooth cream. Add more water if cream is too thick.

2 Family-sized tea bags

1 ts Whole cloves

2 Cinnamon sticks (2.5 inch)

1 qt Boiling water

2 c Sugar

2 qt Water

2 c Cranberry juice cocktail

1 c Orange juice

1/4 c Lemon juice

Combine first three ingredients in a 1-qt container; add boiling water, cover and steep 5 mins. Pour mixture through wire-mesh strainer, discarding tea bags and spices. Stir in sugar and remaining ingredients. Serve over ice.

1 kg Beetroots, peeled and sliced

Place the beetroots in a glass jar and cover with 2 litres of lukewarm (boiled) water. Place a slice of whole meal bread on top to speed up the process of pickling. Tie a piece of gauze on top of jar and leave to stand in a warm place. After 4 to 5 days remove the froth. (Use to make borsch and cold borsch)