Conference turris::cooks

    These aren't gourmet, but for those on diets during the summer they're
    a real lifesaver.  The ice makes them thick - drink them before
    it melts.
    
    6 icecubes (regular size - use more if they're from an icemaker)
    2 1/2 tbsp dry skim milk powder
    2 packets of Equal (equiv 4 tsp sugar)
    1 tsp flavoring - vanilla or any other liquid flavoring
    	or
    spices to taste - cinnamon, cloves etc
    	or
    1 tsp instant coffee
    1/4 cup water
    
    In a STURDY blender, blend all but the icecubes to mix.  Add the
    ice and blend on a medium speed to chop (about a min), then put
    on the highest speed and blend until all the ice is chopped up.
    Pour into a glass.  Calories: about 40, all from the milk (the
    rest is negligable)
    
    Variation:  Add an egg white or 1/4 cup EGGBEATERS - this is very
    good with rum flavoring and a shake of nutmeg on top.  Calories:
    about 65.
    
    --Louise

    You can also grind ice in a sturdy blender, then add and blend in
    a collection of fruits, to make a drink sort of like a milk shake
    but without the refined sugar or the milk.  Mixtures of fruits are
    fun to try amd good; like bananas, peaches, and plums.  (I don't
    thnk I've tried that combination, actually).
    
    Beryl

    re -.1, yum!  It *is* good - wait 'til I get to weight maintenance!
    One addition - in my blender, at least, you need to remove peels
    from peaches and plums (and tomatoes etc, but I doubt that anyone's
    making a tomato shake) since otherwise they wind around the gismo
    at the bottom and are a real pain to clean out.
    
    Aaaah, imagine a KIWI shake!
    
    Why do I read this file when I'm dieting?  SIGH!
    
    --Louise

8 oz. buttermilk, 2 - 3 ice cubes, fresh or frozen fruit of choice,
dash of vanilla, and (optinal) 1 teaspoon sugar...whirl in blender
and enjoy.

May omit fruit and vanilla and substitute some fresh mint.

May also make a drink popular in middle east - tart and refreshing:

     yoghurt (fresh if possible - approx. 8 ounces)
     seeded, peeled, chopped cucumber (handfull of pieces)
     mint to taste ( fresh of course)
     dash of salt and/or pepper (optional)

     whirl in blender and enjoy....this also makes a nice
     dipping "sauce" for charcoal grilled chicken or beef.

     Sounds strange, but it really does taste good.

    Well, I finally remembered to bring this recipe in.. so here goes!!
    
    Spiced Tea
    
    2/3 cup Lipton Tea (instant)
    1 (18 oz.) jar orange Tang
    2 (3 oz.) bags of pre-sweetened lemon-aid mix
    2 teaspoons ground cloves
    2 teaspoons cinnamon
    
    Mix all the above ingrediens together in a "very large" bowl.
    
    * Save all your jars to put the mixture into for future supplies,
    or try cutting the ingredients in half for not some much.
    
    Note: If you have a sweet tooth, the recipe also calls for 2 cups
    of sugar. For me it's sweet enough without it.
    
    Enjoy ... :-}
    D2

A friend offered this one yesterday evening and it was wonderful:

     Make sun tea with RED ZINGER herbal tea:

     1 gallon cold water in large glass jar with lid
     add 8 tea bags, cover, and set in sun for several hours (up to 8)

     When tea is dark, remove tea bags, stir in honey to taste
     and chill.

     Serve over ice with a shot of rum (he used dark rum)...

     I don't generally like liquor, but this was really nice.

    If you want a spiced hot after dinner drink, this is the one:
    
    HOT TEDDY
    
    1 oz. brandy
    3/4 gold rum
    fresh orange juice
    honey
    orange slice
    
    Heat oj with brandy, add rum and honey to taste.
    
    Very relaxing after a gourmet meal..................
    
    Laura.
    
    

    I hate to nit-pick, but I think the beverage in .8  should be referred
    to as a "Hot Toddy".
   		  ^

    A "Hot Teddy" is a ladies undergarment :-)

    I have a new cook book for sweets, and one of the recipes notes that
    tea would not be a good accompaniment to the recipe, but coffee would be
    fine.  Anybody have any idea why?  I'm a tea drinker, so in my opinion
    tea goes with every dessert or sweet snack : )
    
    Sarah
    

    Does anyone have any good iced coffee recipes?  In the winter I'm a fan
    of hot flavored coffee with liquer and whipped cream.  Any good iced
    coffee recipes with alcohol?
    
    Thanks!
    Marcia

Printed without permission from the Kahlua Recipe Book.

Kahlua & Iced Coffee

1-1/2 oz. Kahlua
Chilled Coffee
Cream or milk, if desired

Pour Kahlua and cooled or chilled coffee over ice in a tall glass.  Add cream
or milk, if you like.  Stir.

L

    Errr, thanks.
    
    What about something like a chilled gourmet chocolate coffee, with some
    thing cool and minty?  
    
    I guess people just don't think about coffee when they think about cold
    summer drinks!
    
    Thought it would be a neat idea to serve something "different" after a
    Sunday afternoon summertime meal.

>    What about something like a chilled gourmet chocolate coffee, with some
>    thing cool and minty?  
    
The cafe mumblesomething instant coffees (you know, the cafe vienna, and
cafe francaise stuff) can be made into cold drinks by adding the normal
measure for a mug of coffee to 6 oz. cold water and blend well in a blender.
You can also increase the amount of instant a little, add a few cubes of ice,
and blend.  The manufacturer also suggests you use cold milk and/or ice
cream in the blender.  Once you have this stuff mixed up, adding mint flavoring
or even peppermint schnapps would give you the minty part.

>    I guess people just don't think about coffee when they think about cold
>    summer drinks!
    
Actually, my mother makes a pot of strong coffee, chills it well, pours
it over ice and adds a generous shot of one or more of the following:

	Irish whiskey
	Irish Creme liqueur
	B & B liqueur
	DARK rum
	Rum Creme liqueur
	Peppermint schnapps
	Truffles liqueur (chocolate)
	Kahlua liqueur

Top with slightly sweetened whipping cream, whipped just to thicken, sweeten
to taste with superfine sugar...and voilla!  Cold, tasty, and coffee.

non-alcoholic variations are available by using flavorings.

One thing that struck me as strange about Americans is they way they drink
their iced coffee. IN Australia, we put a scoop of Ice Cream in it. Yum!

q

    re: .11  A little late replying but better than never.
    
    These recipes are from "The Picnic Gourmet" and we love them.  I use Duck
    Soup's "Duck's Delight" Coffee blend.
    
    		SPIKED ICED COFFEE
    
    Yield: 3 Quarts
    
    8 Cups strong coffee, made with a freshly ground good blend
    1 1/2 teasp. honey (that's my measurement)
    1/8 teasp (2 drops) almond extract for *each* cup of coffee
    1/2 cup evaporated milk for *each* cup of coffee
    1 shot of cognac for *each* cup of coffee (I used 1 1/2 ozs)
    
    Blend one or two cups of coffee at a time with the other ingredients in
    a blender or cocktail shaker.  Pour into a jug or thermoses with a few
    ice cubes.  Stir well before shaking.
    
    Take a quart of milk in the cooler to thin the mixture if it is too 
    strong.  Also take extra ice cubes in the cooler to add to the coffee
    when serving.  
    
    
    		HOT COFFEE WITH BRANDY AND WHIPPED CREAM
    
    Yield: 1 quart
    
    6 coffee measures freshly ground coffee
    1 half-inch piece vanilla bean
      Brandy or cognac to taste
    1/2 pint whipping cream
      dash of vanilla extract
    2 teasp. sugar
    
    Cut the vanilla bean into several small pieces and mix them with the
    ground coffee before brewing.  Use your favorite method to brew 4 cups
    of coffee, using 6 coffee measures of a good blend to make the coffee
    extra strong.  Add brandy to taste -- up to 4 shots.
    
    Whip the cream in a small bowl with an electric beater, adding the
    vanilla and sprinkling on the sugar while beating.  Beat only until
    thick and creamy, not stiff, so it still will run off a spoon.
    
    Take coffee in thermos and cream in separate container.
    
    Serve the coffee in small cups with a heaping tablespoon of cream on
    each serving.
    
    If you substitute Irish whiskey for the brandy, you have Irish coffee.
    
    Enjoy.
    
    Mary Lou