Reader Recipes–Beverages

Howdy all. In a previous post I explained that I will be accepting recipes on a different subject every month. The recipes must be posted as comments to this blog entry. I will not accept them through email. I would appreciate it if only recipes on this topic are contributed this month. Next Month (January) I’ll accept recipes on a new topic. Not sure what it will be yet, but will share as soon as I figure it out.

So get our your recipe boxes Ladies and show us what ya’ got!

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20 Comments

Filed under Reader Recipes

20 responses to “Reader Recipes–Beverages

  1. Mandy

    Rice Milk-

    1/2 c uncooked rice
    4 c water
    1/2 t vanilla

    Boil water with rice for 40 minutes. Put cooked rice and water into a blender and pulverize. Add vanilla. Run liquid through a strainer lined with a few layers of cheese cloth into a bowl. Let sit for 1/2 hour. Store milk in a large jar in the fridge for 1 week. Can be used on cereal, in recipes instead of milk, and for cream sauces.

  2. Thankyou sooo much Mandy. Looks cheap and yummy! My favorite qualities in a recipe. 🙂

  3. Jennifer T.

    I have 2 that may be of interest as well as healthy…

    Morrocan mint green tea

    1/2 teaspoon pure green tea
    1 cup water
    8-10 large fresh mint leaves
    honey or turbinado sugar to taste
    sprig of mint for each glass of tea

    Crush mint leaves in boiling water; add tea to water and let steep 5 minutes. Place sprig in each glass and strain tea into glasses with sugar to serve as needed for taste.

    Mint lassi

    1 cup water
    2 cups goat milk yogurt
    15-20 fresh mint leaves
    cumin
    ice

    Combine water and mint in blender till lightly crushed, add rest of ingredients and blend for about 20 seconds. Ready to serve.

  4. Mandy

    Strawberry Lemonade

    2 c water
    1 c sugar
    1 T grated lemon peel
    1 c lemon juice
    1 pint strawberries
    2 c cold club soda

    In a medium saucepan, bring water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from heat. Let cool completely, then strain into a clean pitcher. In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled. Add the sparkling water and stir well.

  5. Mandy

    Raspberry Iced Tea

    32 oz of brewed iced tea (I prefer Luzianne)
    32 oz Old Orchard Red Raspberry juice
    1/2 cup sugar

    Brew Tea according to instructions. Add juice and sugar and refrigerate. Best served cold.

  6. Holly

    Cucumber Lemon Water

    1/2 cucumber, peeled and sliced
    1/4 lemon, sliced
    Water

    This is one of the most refreshing drinks ever.

    Place the cucumber and lemon in a large pitcher. Fill with water. Let sit for an hour or two and serve over ice. You can refill with water a couple of times before discarding the cucumber and lemon.

    Watermelon Aqua Fresca

    This is a summertime staple here in Texas.

    2 cups cold water
    2 cups watermelon, rind removed, seeded and chopped*
    2 tablespoons sugar**
    Juice of 1/2 lime, no more than 1 tablespoon
    Ice cubes or crushed ice (optional)

    ** The amount of sweetener needed will vary depending on the sweetness of the fruit you are using. Some may not require any at all.

    Cut the watermelon into roughly 1-inch cubes. If you’re using other fruits, prepare them accordingly, removing seeds or skins and cutting into small pieces if necessary.

    In a blender or food processor, combine water, watermelon, sugar, and lime juice until smooth. NOTE: Traditionally an authentic aqua frescas are made without blenders and done by simply mashing the fruit with a fork or masher before adding the water and sweetener.

    Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes. As a decorative touch, add slices or chunks of matching fruit just before serving.

    Makes 2 servings

  7. Whoo Wee! These all look so wonderful. Keep ’em coming ladies. 😀 I know yall got more.

  8. Jennifer T.

    Russian Tea

    6 oranges
    3-4 lemons
    5 teaspoons black tea
    25 cups water
    1 tablespoon cloves
    2 sticks cinnamon

    Break cinnamon, put with cloves in cheesecloth bag or tea ball, bring to boil in water. Take out spices, add tea, steep 5 minutes. Take out tea. Add fruit juices. Sugar as needed.

  9. Gilana

    Gee, Maggie… I’d leave you some favorite beverage recipes but I got most of ’em from you to begin with!

  10. Jennifer T., thank you! REAL Russian tea! I remember my Mama and Granny making this, but the only recipes that survive are ones with instant tea and tang. Wow…I can’t wait to make some!

  11. Not Quite So Sweet Sweet Tea

    8 cups water
    6 tea bags
    1/2 cup sugar

    Bring 4 cups water to boil and remove from heat. Add 6 tea bags and let steep for 5 minutes. Remove tea bags and stir in the sugar. Pour into container and add 4 cups cool water. Stir and refrigerate.

  12. Jennifer T.

    Thanks Miss Maggie! I have that from a very old recipe box that has been handed down several generations. I also have some other old recipes but the sugar may be lessened according to your tastes so here goes…

    Homemade Grape Juice
    (recipe as give to me)

    20 lbs grapes picked and washed
    3 quarts water

    Cook 15 or 20 minutes, strain.
    Add 3 lbs granulated sugar. Heat to dissolve sugar, strain through cheesecloth. Heat fluid to boil 3-5 minutes. Bottle hot and seal.

    Tea Punch

    2 quarts strong tea
    3 quarts water
    1 cup lemon juice
    2 cups pineapple juice
    3 cups orange juice
    also, 1 quart water
    2 lbs sugar
    Heat last 2 ingredients till dissolved, mix first 5 and add to sugar water that has cooled. Chill and serve.
    40-50 servings

  13. kim s

    I have a couple of questions that I am hoping someone can clear up for me.

    1. Are canned potatoes cheaper than fresh?
    2. Why don’t you use the water from the tuna for extra flavor in casseroles?
    3. Why can butter, why not just leave it as is and use it that way?

    Thank you in advance for your answers.

    Kim

  14. Hi Kim, I’ll answer as best I can. Fresh potatoes are cheaper than canned. You’re right, tuna juice would add more flavor to casseroles. I drain it off for a treat for the cats, but if I didn’t have cats it would be especially thrifty to use it in casseroles. Canning butter is something that some folks do so they will have butter during emergencies in case the electricity is out for an extended period of time, or if the end of the world comes. Amish women have canned butter for many, many years. It keeps butter fresh without the use of electricity. Canned potatoes are used for the same reason. Some folks don’t have access to fresh potatoes. Canned potatoes keep for at least 3 years on the pantry shelf. All canned goods are useful for folks who like me life a “Feast & Famine” lifestyle. When there is lots of money in the grocery budget canned potatoes can be purchased and use later when there’s not enough money to buy fresh potatoes. Saving the money itself, to use during hard times, would be another good option. Money tends to slip through my family’s fingers though, not as much as in times past, but we still don’t save as much as we’d like to. Therefore I find buying canned goods keeps hunger at bay when we have our famine times.

    I hope I’ve answered your questions. If you have any others, feel free to ask.

    Blessings 🙂 Maggie

  15. My family doesn’t like the taste of out city water (yes it has a flavor), and bottled water is out of the budget. We have been using those flavor packages you out in a 20 oz bottle, but those are rather expensive too, not to mention the additives in them. We have decided to make out own flavoring. Here’s our recipe:

    1 packave Kool Aid
    1 cup sugar
    20 to 24 ounces of filtered tap water

    mix Kool Aid and sugar together in a bowl and store in a small container.

    To make the drink, fill a 20 ounce glass or pop bottle with cold filtered tap water and 3-4 Tablespoons of Kool Aid mix, and stir or shake till sugar is disolved. Enjoy!

    Makes about 5 servings

  16. kim s

    Thank you so much for answering my questions. I will now add canned potatoes to my pantry for emergencies. I love your website!

  17. Chocolate Extract Coffee

    for 4 cups: add a couple of drops of chocolate extract to taste
    For 8 cups: Add 1/2 tsp extract to the pot
    For 24 cups: Add 1-1/2 tsp of extract to pot.

    You can substitute cocoa for the extract.

  18. Hi Maggie,

    These arent really proper recipes, more just little ideas to share…

    WITH HOT MILK:
    -Adding a bit of uncooked quick oatmeal (like a sixth of the space in your cup you’ll be using, use too much and it wont cook well) to your cup of hot milk as its heating in the pan, will give you a bit of cooked oatmeal in the bottom of your milk and thats a nice little breakfast when you arent up for a big one, or a snack.
    -Ditto with cooking milk with sliced banana, hot bananas are so yum at the bottom of the milk.
    -Then there’s adding m and m’s so they are hot and melted at the bottom of the milk too.
    -And to make an easy chai, just drop in a strong tea bag as you heat the milk up in the pot.

    WITH HOT TEA:
    -Dropping a couple slices of apples into the tea as its stepping gives it a nice edge… and you get hot apples to munch. Nice with berries or oranges too.
    -This one you probably already know, but a great immunity booster is to make a tea by boiling a couple little slices of ginger with the water (the longer you boil it the stronger; and some add lemon too; i like to add slippery elm after its steeped).
    -Another tip is if you use herbal tinctures, dropping your dose in a mug of hot tea will dissapate the alchohol off. Ditto with wine, if you put a little red wine in a cup of hot tea i’ve heared youll get the benifits of the iron and stuff but without the alchohol since it evaporates off (the tea water has to be very hot and steaming to work thoough).

    WITH PLAIN WATER:
    -Putting fruit slices in to flavor it is classic, but putting fennel slices instead is nice too, helps digestion.

    WITH EGG NOG:
    -I dont know if this would go under beverages or dessert, but simply mixing some eggnog into whole milk yogurt makes an easy yummy pudding (even better with whipped cream and nutmeg on top).

    Hope you’re having a Sweet and Blessed Holiday : ) Wendy

  19. Beatriz

    Here is my favorite fruit beverage and a great way to use that over ripe banana that none wants to eat.
    Blend:
    1 banana
    2 tablespoons of vanilla extract
    1/2 teaspoon of ground cinammon
    1 cup of milk
    1 cup of water
    1/2 cup of sugar or to taste
    Add
    2 cups of water and ice to taste
    You can always modify the ingredients to taste.

    2 cups of w

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