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Results 51 - 60 of 68 for brandy rum bourbon
Cream together sugar and shortening. Add eggs, 1 at a time, beating well after each egg. Add flavorings and beat a little longer. Add dry ...
52. IRISH MIST
Combine all ingredients in blender, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. ...
In a saucepan combine gelatin with 3/4 cup of sugar, spices and stir in milk, beaten yolks and canned pumpkin. Cook and stir over medium ...
54. O.'S IRISH CREAM
Combine all ingredients in blender; blend until smooth. Store tightly covered in refrigerator up to 1 month. Stir before serving. Makes ...
Beat eggs and sugar until ... Then add whipping cream and milk. Slowly pour in bourbon, brandy and rum. Serve with dab of whip cream and nutmeg.
56. EGG NOG
Beat egg yolks well; add sugar. Add liquor slowly, then add milk. Fold in stiffly beaten egg whites and put mixture in punch bowl. Add 1/2 ...
In blender, combine all ingredients. Blend until smooth. Serve over ice. Store in tightly covered container in refrigerator up to 1 month. ...
58. CROCKED FRUITS
Place all ingredients in a glass or plastic container with a loose-fitting lid and allow to "work" at room temperature for 2 weeks (a tight ...
59. EGG NOG
Beat egg yolks until thick ... beating constantly. Add bourbon, brandy and rum, beating until mixture is ... Serves 20 to 25. Sprinkle with nutmeg.
Beat eggs until light in ... Stir in dark rum, brandy or bourbon. Cover the nog tightly ... again and serve sprinkled with freshly grated nutmeg.
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