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Powdered juices (Lemonade, Kool-Aid for the kids)

Canned juices (Grapefruit, Cranberry, Apple, Capri pouches)

Amaretto (Kathy in FL)

  • 3/4 cup non-dairy coffee creamer
  • 1 tsp. almond extract
  • 1 tsp. ground cinnamon
  • 3/4 cup confectioners’ sugar

Stir ingredients together. Store in airtight container. Use 2 teaspoons per cup of hot water.

Any-Flavor Gelatin Mix (Kathy in FL)

Note: Not willing to stock up a gazillion of those little boxes of Jell-O? Found a “from scratch” recipe for making flavored gelatin. This would be great to have on hand for an invalid still confined to the “soft food” stage or as an enticement to get a child to eat who might be stressed out or feeling ill.

  • 1 envelope unflavored gelatin
  • 1 envelope fruit drink powder

Combine gelatin with fruit-flavored drink powder (presweetened or use the amount of sugar required on package directions). Soften the gelatin mixture in 1 cup cold water for 5 minutes. Stir in 1 1/2 cups boiling water and stir until dissolved and clear. Chill until firm. Serves 4 to 6.

Apple Colada (Kathy in FL)

  • ½ cup Mott’s Plus Light Apple Juice Beverage
  • ½ cup crushed pineapple in juice
  • ½ cup crushed ice (if you have it, it isn’t an absolute necessity)
  • ¼ cup light coconut milk
  • ½ tsp rum extract (optional)

Place all ingredients in blender; blend until smooth. Serve at once. Makes 2 servings.

Bavarian Mint Coffee (Kathy in FL)

  • 1/3 cup instant coffee
  • 1/3 cup sugar
  • 1/3 cup non-dairy coffee creamer
  • 2 tbsp. Cocoa
  • 5 hard peppermint candies, crushed

Stir ingredients together. Store in airtight container. Use 2 teaspoons per cup of hot water.

Blueberry Cobbler Smoothie (Kathy in FL)

  • 1 can (15 ounce) blueberries in light syrup, chilled (if possible) and drained
  • 1 cup fresh strawberries, stemmed — or canned or frozen or rehydrated from dry
  • 1 carton (8 ounce) nonfat vanilla yogurt — or your own homemade fresh yogurt
  • 3 tablespoons rolled oats
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon

Combine all of the ingredients in blender jar and blend at high speed until smooth. Serve immediately in tall glasses with straws. Servings: 2. This one way to sneak in a serving or 2 of fruits without having to resort to eating a can of fruit cocktail every day. <grin>

Café au Lait (Kathy in FL)

  • 1/4 c. instant coffee
  • 1/2 c. dry milk
  • 1/2 c. sugar

Stir ingredients together. Use 2 teaspoons to one cup of hot water.

Cafe Frangelico (Kathy in FL)

  • 1 cup powdered instant nondairy creamer
  • 1 cup chocolate-flavored drink mix
  • 3/4 cup instant coffee (decaffeinated or regular)
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Combine all the ingredients in a medium bowl. Store in an airtight container. To use, combine 2 tablespoons of mix with 6 ounces boiling water. Garnish with whipped cream. For a kick, add 1 tablespoon Frangelico.

Cafe Vienna Mix (Kathy in FL)

  • 1/2 c instant coffee
  • 2/3 c sugar
  • 2/3 c nonfat dry milk
  • 1/2 tsp cinnamon

Stir ingredients together. Process in a blender until powdered. Use 2 teaspoons to one cup of hot water. Makes about 1 1/2 cups mix.

Cinnamon-Apple Juice (Kathy in FL)

  • 1 (46 ounce) can apple juice
  • 1/3 cup cinnamon red hots

Place red hots in the percolator basket of a coffeemaker. Pour apple juice in and percolate. This is a delicious hot drink for serving in the winter.

Dandelion Brew (Malachi)

  • 1 gallon dandelion blossoms
  • 1 cup raisins chopped
  • 1 lemon cut into quarters
  • 1 grapefruit (scooped out fruit and juice only)
  • 1/2 tsp dried orange rind
  • 1 gallon boiling water
  • 1 3/4 cups sugar
  • 3 tablespoons vinager
  • 1/8 teaspoon yeast (1/4 cup lukewarm water to activate yeast)
  1. Place dandelion blossoms and raisins into large crock or pot then squeeze lemon into it and add remaining lemon rind and pulp. also add grapefruit pulp and dried orange.
  2. Add sugar and stir to dissolve. Strain into 1 gallon jug and ensure that the temp is not over lukewarm.
  3. Put yeast into 1/4 cup lukewarm water and let sit several minutes to rehydrate.
  4. Add the yeast to jug and top off the mix with lukewarm water, cap gallon and invert several times to mix
  5. Bottle and store in a dark place.
  6. Check carbonation after 72 hours and again after 96 hours when carbonation is right, refrigerate.

Note any beverage with citrus will take a lot longer to carbonate….

Double Punch Milk (Kathy in FL)

  • 2/3 cups powdered milk
  • 2 cups Apple Punch or Grape Juice or similar fruit beverage

Mix milk powder into juice, whisking to mix thoroughly. Makes 2 servings.

Easy Rootbeer (Kathy in FL)

[If you don’t want to go to all the fuss and bother of the previous recipe for homemade rootbeer, here is an easier version.]

  • 1 1/2 cups boiling water
  • 3/4 cup sugar
  • 1 1/2 teaspoons McCormick® Root Beer Concentrate
  • 1 liter soda water, seltzer or club soda, chilled
  1. Combine sugar and boiling water; stir until dissolved. Add root beer concentrate. Chill.
  2. When ready to serve, combine root beer mixture with soda water. Stir slowly to mix. Serve immediately.

Eggless Eggnog (Kathy in FL)

  • 8 cups milk (we used reconstituted powdered milk)
  • 1 3 oz package of French Vanilla Instant pudding
  • 1/2 cup sugar (or you could use a sugar substitute)
  • 2 tsp vanilla (the better your vanilla quality, the better will be your results. I used a Honduran import and it was fantastic)
  • 1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well.

Fruit Flavored Milk Syrup (Kathy in FL)

  • 2 cups white sugar
  • 1 cup water
  • 1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix (one brand name is Kool-Aide)

In a saucepan over medium high heat, combine sugar and water. Cook, stirring, until mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and allow to cool. Stir in drink mix powder. To serve: Stir 1 tablespoon syrup into 8 ounces milk, or to taste.

Fruit Soda Beverages (Kathy in FL)

Another way to make your own fruit soda beverages is to take the canned fruit nectars that you find in the grocer stores … they have some unusual ones in the international aisle at times … and add your choice of ginger ale, lemon-lime soda, or seltzer water to your own taste. This way you can have a “light” flavored soda or a “strong” flavored soda with as many bubbles as you like.

Gingered Lemonade (Kathy in FL)

[May be just the ticket if the power goes off. Try and keep at least some of your drinking supply coolish by keeping it in a cool, dark place … under a bed, in a closet, in the basement, etc. This way, if it is hot outside, at least you can have something better than just lukewarm water to drink.]

  • 1 cup water
  • 1 cup sugar
  • ¼ cups crystallized ginger cut into thin strips
  • 3 ½ cups cold water
  • 1 ¼ cups lemon juice (from bottled)

In a saucepan, bring 1 cup water, sugar, and ginger to a boil. Reduce heat and briskly simmer for 15 minutes. Remove from heat. Add 3½ cups cold water and lemon juice. Chill several hours or overnight in a covered container. Makes 6 servings

Note: if your fridge is down when you are making this, then allow the syrup to cool before adding the cold water to it, then serve immediately.

Hardy Punch (Kathy in FL)

Mix 1 part canned pineapple juice with 1 part apple juice. Add gingerale, lemon-lime soda, or selter water to taste.

Harvest Beer (Malachi)

  • 4 lbs apples grated
  • 1/2 lbs raisins chopped
  • 2 gallons cold water
  • 2 3/4 lbs sugar
  • 2 inches stick cinnamon
  • 1 teaspoon whole cloves
  1. Put apples and raisins into a crock together with the cold water. Cover with cheesecloth and stir once daily for 1 week….
  2. After one week strain fruit and pour the liquid over the sugar and spices. Stir well, cover and allow to sit for 12 hours.
  3. Strain and bottle, letting it work at room temperature for about 48 hours. Refrigerate as soon as sufficiently carbonated. This beverage may have a noticeable alcohol content though usually less than the amount found in a typical beer.

About bottling…..We like to use the toggle capped bottles that are available on Groelsh Beer…Just find a store that sells that type of beer and ask if you can buy some of their returnables from them. Use canning standards for cleanliness….boil the bottles and equipment used and the rubbers on the caps. The rubber rings can be reused many times but be sure to discontinue use when it is noticeably degraded. Once you have bottled the brew, leave at room temperature for 24–36 hours. Check carbonation at 24 hours and every 12 hours thereafter. We use the small 8 ounce glass bottles for carbonation checkers but you would then need a bottle capper for those. When desired carbonation is reached transfer batch to the refrigerator. This is important as this will continue to carbonate at room temperature eventually becoming a tiny grenade.

Homemade Rootbeer (Kathy in FL)

[I’m not sure exactly what I should categorize the following as. Its a beverage, but I wouldn’t call it your average prep recipe either. Could be fun, but it is also some work and requires stocking a lot of extra sugar and water if you are going to do this more than once. But heck, could be a project to keep the family occupied if you SIP for any length of time.]

  • 2 ounces McCormick® Root Beer Concentrate (doesn’t have to be McCormick brand, that’s just the brand I used)
  • 5 pounds sugar
  • 5 gallons lukewarm spring water (approximately 95°F)
  • 1 package (1/4 ounce/7 g) dry active yeast
  • 1 cup pre-boiled water (cooled to 85–95°F)
  1. Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well and mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.
  2. Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10–15 minutes. Add to sugar mixture and stir well.
  3. Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70–80°F) for 1–2 days, then store upright in refrigerator at 40–45°F for 3–4 days more. Keep chilled and consume within 7–8 days.

CLEANING INFORMATION: Before using, sanitize bottles and equipment in mild bleach solution, 2 ounces per 5 gallons cold water. Rinse several times with tap water inside and out.

CAUTIONS: Contents of bottles are under pressure and can overflow or explode. Keep refrigerated (40–50°F) until ready to serve and not longer than 7–8 days after the brewing process is completed. Plastic bottles are highly recommended for bottling homemade root beer. They are easily checked during fermentation to determine the firmness of the bottle. We recommend that you NOT use glass bottles. Check plastic bottles periodically for pressure during fermentation. Those which show firmness indicate complete carbonation.

Hot Spiced Lemon Appleade (Kathy in FL)

[This one can be served hot, or chilled.]

  • 2 cups water
  • 1/3 cups sugar
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground allspice
  • 2 cups apple juice (from bottled)
  • 1/3 cups lemon juice (from bottled)

In saucepan, combine water, sugar and spices. Bring to boil; simmer 10 minutes. Add juices; heat. Makes 4 servings

Iced Coffee (Kathy in FL)

Brew a 10–12 cup pot of coffee your usual way, doubling the amount of coffee that you generally use (decaf or regular). Add one 14 oz can of sweetened condensed milk to the hot coffee. Refrigerate until cold. Add pure vanilla, to taste, to the coffee just before serving. Pour over a tall glass of ice. For an even better iced coffee, purchase a better brand of whole coffee bean, finely ground and use filtered or bottled water. For additional ideas, cool coffee, add crushed ice and grind in blender.

Kiddie Soda

  • 1/2 cup selzer water
  • 1/2 cup fruit juice

Mix and enjoy.

KoolAide using Splenda (Kathy in FL)

Empty 1 pkt. Kool-Aid Tropical Punch Flavor Unsweetened Soft Drink Mix into large plastic or glass pitcher. Add 1 cup SPLENDA® Granular or 24 SPLENDA® Packets (or more or less to taste). Add enough cold water and ice to make 2 qt. Stir until drink mix is completely dissolved. Do not prepare or store in metal container. Makes 8 servings, 1 cup each

Lemon Strawberry Flip (Kathy in FL)

[Another kid pleasing way to work in some fruit servings into the prep diet.]

  • 1 can (about 12 ounces) strawberry nectar, chilled
  • 1 cup cubed, peeled papaya (from canned)
  • ½ cups evaporated skimmed milk (could also use skimmed canned milk)
  • lemon juice to taste (from bottled)
  • 1 Tbsp. honey

Mix everything together. If too think for your liking, add a little water or seltzer water for some bubbles to thin it out.

Mango-Coconut Smoothie (Kathy in FL)

  • 1 can (15 ounces) mango in light syrup
  • 1 can (13 1/2 ounces) light coconut milk
  • 1 can (8 ounces) pineapple chunks in juice
  • Juice of 1 lime (or equivalent from bottled)
  • 1 tablespoon chopped gingerroot or 1 teaspoon ginger powder
  • Mint sprigs or toasted coconut, for optional garnish

Whirl the mango, coconut milk, pineapple, lime juice and gingerroot in a blender, just until smooth. Serve immediately in tall glasses. Garnish with mint, if desired. Servings: 4

Mexican Mocha (Kathy in FL)

  • 3 cups Milk
  • 12 ounces evaporated milk
  • 1/3 cup chocolate syrup
  • 1 tablespoon instant coffee granules
  • 6 Cinnamon sticks
  • 1 1/2 cups frozen whipped topping, thawed

Combine first four ingredients in a 2 qt microwave bowl. Cover with plastic wrap, fold back the edge of wrap to let steam out. Microwave on medium power for 4–8 minutes until steaming, stirring at once. To serve, pour into 5 mugs, adding a cinnamon stick to each mug. Top with 1/4 c whipped topping. Serves 5.

Mocha (Kathy in FL)

  • 1/4 c. instant coffee
  • 1/2 c. cocoa
  • 1/2 c. sugar

Stir ingredients together. Use 2 teaspoons to one cup of hot water.

Molasses Switchel (Malachi)

  • 3 to 4 quarts water
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups sugar
  • 1/3 cups light molasses
  • 2 ounces fresh gingerroot grated
  1. Combine 1 quart water, vinegar, molasses, sugar and ginger and simmer uncovered. Remove from heat and allow to cool for 30 min.
  2. Pour slowly into glass jug containing 2 1/2 quarts water. Top off with water to make 1 gallon
  3. Chill immediately and add 1/4 cup to glass of water and ice to mix.

Bottling is optional for carbonated version of this drink

OLD BAY Bloody Mary (Kathy in FL)

(includes both alcoholic and non-alcoholic versions)

[Actually, what I’ve been looking for is some simple pick-me-up energy boosts … or meal replacements perhaps under some circumstances. I like V8, but it can get a tad expensive so I thought I’d try dressing up plain tomato juice. For those who prefer to keep this a “recreational” drink, you can add vodka. Also, on part 2 or 1 of this thread I have a recipe for bloody mary bread that was really good … didn’t last out the day as a matter of fact which I found surprising since it was something new to the kids.]

  • 1/2 cup tomato juice (from canned)
  • 1/4 teaspoon OLD BAY® Seasoning
  • 1/8 teaspoon lemon juice (from bottle)
  • dash or two of tobasco sauce

Combine all ingredients and add ice. Makes 1 (4 ounce) serving.

  • Add vodka as desired for an alcoholic “Bloody Mary”

Orange “Slush” (Kathy in FL)

  • 2 cups orange juice (from can or bottle)
  • 1/2 cups instant dry milk
  • 1/4 t. almond extract

Optional: if you still have your freezer or its cold enough to freeze water outside, you can add the equivalent of 8 crushed ice cubes. Combine all ingredients and mix well. If the power is still on you can use your blender. Serve immediately.

PEACH TEA (Kathy in FL)

  • 1 cup instant tea
  • 1 small box peach gelatin (e.g., brand name Jell-O)
  • 2 cups sugar

Blend well. Use 2 - 3 teaspoons of mix per mug of hot water. Or blend it for an iced tea. If the instant tea you are starting with is already sweetened omit the 2 cups sugar.

Praline Coffee (Kathy in FL)

[I’m not a coffee drinker, but a friend of mine says she used to fix this a few mornings a week as a treat at breakfast. It was something special to perk things up a bit as they looked at the gaping hole in their roof and the side of their house where a tree fell during one of the hurricanes.]

  • 3 c. hot brewed coffee
  • 3/4 c. half-and-half cream (or straight evaporated milk from the can or powdered creamer, or whatever you have on hand that is approximately the same thing)
  • 3/4 c. packed light brown sugar
  • 2 T. butter
  • 3/4 c. praline liqueur

Cook coffee, cream/creamer, brown sugar, and butter in large saucepan over medium heat, stirring constantly. Do not boil or it will make it bitter. Stir in liqueur and serve.

RASPBERRY PEACH SMOOTHIE (Kathy in FL)

  • 1 can (16–1/2 ounces) raspberries in heavy syrup, undrained
  • 1 can (15 ounces) sliced peaches in light syrup, drained, reserve liquid
  • 1 can (8 ounces) table cream
  • 6 ice cubes

Combine raspberries with syrup, peaches and cream in a blender. Blend until smooth. Add ice cubes and blend, adding reserved liquid, if necessary, to achieve desired consistency. Serves 3 to 4.

Raspberry Shrub (Malachi)

  • 2 cups raspberries fresh or frozen
  • 1/2 cup white wine vinegar
  • 2 cups sugar
  1. Place raspberries in a small pot, then cover with vinegar and mash with potato masher. Begin heating on low heat adding the sugar gradually until all of it has been dissolved. Bring to a boil and remove from heat.
  2. Strain into another container allowing to drip so as to extract as much liquid as possible allow to cool somewhat, but pour into a jug or bottle just before it reaches lukewarm temp. Refrigerate.
  3. To make a glass of drink stir 1/4 cup into 8 oz glass of water and ice.

Spice Coffee (Kathy in FL)

  • 1/4 c. instant coffee
  • 1/2 c. sugar
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice

Stir ingredients together. Use 2 teaspoons to one cup of hot water.

Sun (Solar) Tea

  • 1-gallon clear wide-mouth jar (with top)
  • 5 or 6 Lipton-style tea bags with string attached
  • 1 gallon of cool water

Fill jar almost to top with water. Dip tea bags into water. Place lid on jar, leaving the ends of the tea-bag strings hanging outside of jar. Tighten lid. Place jar in direct sun for 4–5 hours. Occasionally, gently shake jar to stir the tea. This can also be done with 2 or 3 metal “tea balls” filled with loose tea leaves.

Rich Cocoa (Kathy in FL)

  • 1 cup milk powder
  • 1 cup powdered coffee creamer
  • 1 cup sugar
  • 1/2 cup cocoa powder

Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regular mug.

Variations: Peppermint — add 8 crushed peppermint Lifesavers to a batch of mix. Vanilla — add 5 teaspoons vanilla powder to a batch of mix. Cinnamon — add 4 teaspoons cinnamon to a batch of mix

Santa Claus Milk (Kathy in FL)

  • 4 cups milk
  • 1 (2-inch) stick cinnamon
  • 3 to 4 whole cloves
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold milk
  • Ground nutmeg

Combine first three ingredients in a saucepan; cook over medium heat 15 minutes, stirring occasionally. Heat thoroughly, but do not boil. Remove and discard cinnamon and cloves. Combine sugar and cornstarch; add the 2 tablespoons cold milk, stirring mixture until smooth. Add cold milk mixture to hot milk mixture, stirring constantly. Cook 2 minutes, stirring constantly. Ladle into mugs, and sprinkle with nutmeg. Yields 4 cups.

Swiss Mocha (Kathy in FL)

  • 1 cup instant coffee
  • 1 cup sugar
  • 2 cups nonfat dry milk
  • 4 tsp. cocoa powder

Stir ingredients together. Store in airtight container. Use 2 teaspoons per cup of hot water.

Tangria (Kathy in FL)

Just add a spoonful or two to a glass of red wine, stir until dissolved, and you’ve got a nice, tart taste sensation that will really warm you up on those cold nights!

Un-prep Sherbet Drinks (anonymous)

Reconstitute your frozen limeade with 7up. Best to stir this mixture, not shake. Pour into glasses stuffed with lime sherbet. Be sure to serve with a straw and spoon.

Also works with orange juice, orange soda and orange sherbet. I haven’t yet tried, but am thinking about fruit punch, grape soda, raspberry sherbet. Try your own combinations. Be sure to use frozen juice, not ready made, although I have never tried ready made, it would seem to me that would make it watery.

A friend of mine mixes her kool-aid with sugar and then sprinkles over sherbet. I have tried it with pre-made lemonaid mix over lime sherbet. Gives it a zing!

Vanilla Cappuccino (Kathy in FL)

  • 1 shot espresso
  • 1 cup milk (heated)
  • 2 tablespoons sugar
  • 1/8 teaspoon vanilla

Combine all ingredients and enjoy!

Vinegar Lemonade (Kathy in FL)

Mix 1 to 2 Tablespoons of Apple Cider Vinegar into a 12 oz. glass of water. Stir in 2 Tablespoons of sugar or to taste, and drink up.

Wintertime Cinnamon Shrub (Malachi)

  • 1/2 cup raisins chopped
  • 3 cups dried apples chopped
  • 15 inches cinnamon sticks broken
  • 2 tablespoons apple cider vinegar
  • 1 cup sugar
  • 3 to 4 quarts water
  • 1/8 tsp granulated ale yeast (also 1/4 cup warm water)ale yeast preferred but any yeast is useable
  1. Put first 5 ingredients into brew pot with 2 quarts water and simmer for 30 minutes, stir constantly till sugar is dissolved, then stir occasionally.
  2. Remove from heat and allow to steep covered but with lid ajar for 25 min.
  3. Pour 2 quarts cool water into 1 gallon glass jug. Put yeast into teacup and cover with 1/4 cup lukewarm water to rehydrate for several minutes.
  4. Strain the sweet liquid slowly into glass jug. Check temperature, then top off jug, leaving about 2 inches headspace for yeast water. Aim for an overall temp of lukewarm.
  5. Add the yeast water and cap jug. Invert several times to mix. Bottle then store in dark room temp in a dark place.
  6. Check carbonation after 48 hours and again at 60 hours…Refrigerate when carbonation is right.

Makes 8 16 ounce groelsh bottles

Yoo Hoo Chocolate Drink (Kathy in FL)

  • 1/2 cup Nestle chocolate powder
  • 1 1/2 cups nonfat dry milk powder
  • 3 cups water

Mix all contents in a blender for 30 seconds. Makes 2 drinks.

Page last modified on October 11, 2009, at 08:34 PM by pogge