1/4 c Sugar

2 tb Dark rum

2 ts Instant coffee

1/4 ts Cinnamon

1 ds Salt

Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, about 15 minutes, until sugar is melted and nuts are well coated. Pour out onto oiled wax paper and separate halves of pecans as they cool. Source: Mom’s old magazine clippings- 1940′s to 1970′s Green Bay Press Gazette (newspaper), December 13, 1978

1 1/2 oz Light rum

1 1/2 oz Banana Liqueur

1 tb Lemon Juice

2 ts Superfine Sugar

6 Ice Cubes

2 sl Banana

Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in food processor or blender. Process until ice is crushed and banana is smooth. Pour into 2 stemmed glasses. Garnish each with banana slice.

(C) 1992 The Los Angeles Times

1 qt Rye whiskey

1 Bottle red wine (26oz)

1 pt Jamaica rum

1/2 pt Brandy

1 Jigger Benedictine

1 pt Orange juice

1/2 pt Lemon juice

Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel. Makes 25-30 cups.

1 ts Chocolate extract

1 Vanilla bean (1 inch)

1/2 Orange peel, scraped

2 c Vodka

1 sm Lemon wedge, scraped peel

Lightly pound almonds with hammer (in bag or cover with paper towel) and combine with other ingredients in bottle. Be sure to thoroughly scrape orange and lemon peels. Let steep for two weeks, turning bottle occasionally. The chocolate extract tends to settle on the bottom and the finished liqueur may need to be mixed before serving. Strain and filter. Experiment with different variations of this recipe, perhaps alternating hazelnuts or adding some spices. Yield: 1 pint Container: Wide mouth quart jar

Directions:

Cream butter or margarine. Add sugar and vanilla sugar little at a time. Mix in egg yolks. Mix almonds with baking powder and stir together with the chocolate into the dough. Add rum and brandy. Beat the egg-whites until stiff and stir carefully into the dough.

Fill the dough into a round baking-form covered with baking-paper (paper that prevents sticking) sometimes called parchment paper. Bake in a preheated oven for about 60 minutes at 175 degrees C.

Let it cool.

Whip cream until stiff and put onto the cooled cake. Pour egg liqueur over it.

Decorate the torte with some cream and sprinkle it with the chocolate crumbs.

Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g fat
protein : 429 / 103 g

The original recipe called for 2 envelopes of cream hardener. That stuff helps to get the cream get hard more quickly and staying so longer.

Unfortunately I don’t know what it consists of.

1/8 ts Almond extract

1 1/2 c Vodka

1 ds Cinnamon

1/3 c Sugar syrup

Combine all ingredients and shake thoroughly. Let steep for two weeks. Filter and add more sugar if necessary. Let age for two more weeks and it will be ready to serve.Excellent in coffee or over ice cream. Yield: 1 pint Container: Quart jar

2 1/2 qt Grapefruit juice

1 qt Dark tea

1 1/2 c Lemon juice

1/2 c Sugar

2 ts Cinnamon

When making strong tea for punch, it is better to use more tea bags than to let the tea steep longer. When tea steeps for a long time, it acquires a tannic acidity that may conflict with the other ingredients. Mix all the ingredients together. Serve over ice.

3 ts Sugar

1 Piece lemon peel

1/2 Stick cinnamon

1 pn (small) ground cloves

From the Ries-Kartaeusertal area. These are essentially Carthusian Dumplings in a red wine sauce.

For the sauce: Add the cinnamon and lemon peel to the red wine, and bring to a boil. Reduce the liquid by keeping it at a light boil for 20 minutes. Then remove the cinnamon and lemon peel. Season to taste with sugar, ground cloves and, if desired, a bit of lemon juice. Pour the sauce over the hot dumplings and serve as dessert. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)

1/2 c Sour cream

1/2 c Sugar

3 tb Amaretto, or almond flavored liqueur

2 tb Whipping cream

1 pt Blackberries or Blueberries

1 pt Strawberries

Beat cream creese and sour cream in small mixing bowl at medium speed with electric mixer until well blended. Blend in sugar, liqueur and cream. Chill well. Place berries in individual servin dishesl top with cream cheese sauce. Prep time: 10 minutes plus chilling.

Directions:

Tie allspice in a piece of cheesecloth. Place in a medium saucepan along with cinnamon stick, cider, orange juice, lemon slices and honey. Bring to a boil. Reduce heat and simmer, covered, 5 minutes. Remove spice bag. Stir in brandy. Serve with a cinnamon stick in each cup, if desired.

Makes 6 servings.