HOT CHOCOLATE

This is for my dear friend Jo Carpenter, who ran off to Oregon and has not yet come back. Can't say as I blame her, she seems to be having the time of her life there. Beautiful, beautiful, country to do it in too. Take a thermos full of this heavenly concoction with you Jo next time you hike and take me with you in your mind. I love you.

3 oz. sweet chocolate-broken into small pieces
3/4 cup boiling water
6 cups milk (1 1/2 qts.)
3 rounded tablespoons freeze-dried coffee crystals or 5 tablespoons (that's a tablespoon shy of 1/3 cup) very strong, fresh brewed coffee
2 cinnamon sticks-broken in several pieces
1 1/2 teaspoons vanilla extract
pinch of salt
sprinkle of nutmeg to garnish

Place the chocolate and boiling water in a small heavy saucepan. Cook over LOW heat, stirring, until the chocolate is melted and mixture is smooth. In a larger saucepan, put a scald on the milk with the coffee and cinnamon. Add the chocolate mixture, blending well, and season with vanilla and salt. Remove the cinnamon sticks, and beat with a rotary beater until foamy. Pour into small mugs and dust lightly with nutmeg. (Jo-skip the foaming part if you're carrying it in a thermos-just to be safe. Use the foam method when serving at home.)
Serves 8

"Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana..The researchers also discovered other similarities between the two, but can't remember what they are."-Matt Lauer on NBC's Today Show

OLD FASHIONED LEMONADE

The secret to making the best lemonade is to extract the aromatic oils from the rinds. Freeze an extra batch in ice cube trays and defrost as needed.

4 lemons
1 cup sugar
1 qt. boiling water

Roll lemons with your palm on a hard surface to soften, then peel, removing only rind, not white pulp. Put the rinds in a large bowl and cover them with sugar. Allow to stand for 30 minutes for the sugar to absorb the lemon oils. Squeeze the peeled lemons in another bowl, removing the seeds but keeping the pulp, set aside.
After 30 minutes pour the boiling water over the sugar and lemon rinds. Add the reserved lemon juice and stir well. Pour into a pitcher and refrigerate until cold. Makes 1 qt.

"If life gives you lemons, make lemonade."-anon

CAPPUCCINO

CAPPUCCINO........Combine 1 cup powdered instant non-dairy creamer with 1 cup chocolate milk mix, 2/3 cup instant coffee, 1/2 cup sugar, 1/2 tsp. ground cinnamon and 1/2 tsp. ground nutmeg. Mix well and store in airtight container. To serve, place 1 Tbsp. plus 1 tsp. mix in coffee cup, add boiling water, stir well and enjoy.

“Times have sure changed. Yesterday a bum asked me if I could spare $2.75 for a double cappuccino with no foam.”~Bill Jones

APPLE KNOCKERS

Serve this in your punch bowl for Halloween. It will warm up your guests and make your kitchen smell wonderful.

3 cinnamon sticks 2 tsp. whole cloves 1/2 tsp. ground nutmeg; 1/2 gallon apple cider; 1/4 to 1 cup sugar; 2 cups orange juice; 1/2 cup lemon juice; 1 cup any fruit flavored brandy (optional).

Tie spices in cheesecloth or a tea ball. Simmer cider and sugar with spices for 15 minutes. Remove spices and add juices and brandy. Heat for 10 more minutes and serve.

“I think a lot more people are getting into Halloween because it's the one time of year where adults can be kids.”~Craig McDonald

CHOCOLATE MILKSHAKE

This frothy creamy concoction will make all chocolate lovers stupendously happy!

4 cups vanilla ice cream
1 1/2 cups milk
1/3 cup hot sauce

Place all ingredinets in blender and mix until smooth. Serve with a smile.

Yield: 5 (1 cup) servings.

Chocolate: Here today .... Gone today!

FIRESIDE SIPPING MIX

I keep this spicy coffee mix on hand not only because I love it but it is great to send a jar of it home with friends when they come to visit. If you are invited to a friends house, take them some of this mix as a 'Thank You' for their hospitality.

2 cups non-dairy coffee creamer
1 1/2 cups hot cocoa mix
1 1/2 cups instant coffee granules
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients, mixing well. Store in airtight container.
To serve: Spoon 2 tablespoons plus 1 teaspoon of mix in a coffee cup. Add 1 cup boiling water; stir until well blended.

"Where coffee is served there is grace and splendor."~Anon

CHOCOLATE NOG

Susie Smith is one of the nicest gals I know and today is her birthday, so I would like to dedicate this yummy recipe to her.

 2 quarts commercial eggnog, chilled
1 (12oz.) Cool Whip, thawed
1 cup chocolate syrup
1/2 cup brandy (optional)
shaved chocolate bar for garnish

In large bowl combine eggnog, 3 cups of cool whip, chocolate syrup and brandy. Mix with electric mixer at low speed until smooth. Serve immediately, with a dollop of cool whip and a sprinkle of chocolate shavings.
Serves 12 to 16.

"If instead of a gem, or even a flower, we should cast the gift of a loving thought into the heart of a friend, that would be giving as the angels give."~George MacDonald

COOKS NOTE: Picture of chocolate uploaded from http://www.geekphilosopher.com/

DREAMY CREAMY HOT CHOCOLATE

This is a Paula Deen recipe. The title speaks for itself.

1 (14-ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
Mini Marshmallows (optional)
Directions
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.

Tip: This can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.

“Love is like swallowing hot chocolate before it has cooled off. It takes you by surprise at first, but keeps you warm for a long time.”-anon

NON-DAIRY EGGNOG

Requests keep coming in for dietary restrictive eggnog recipes.....hope this helps out my Alaska friends!
2 10 1/2 oz. pkg. reduced-fat, extra-firm, silken tofu
2 C. reduced-fat soy milk
2/3 C. turbinado sugar, light brown sugar, or Splenda
1/4 tsp. salt
1 C. cold water
1 C. rum or brandy
1 tablespoon plus 1 1/2 tsp. pure vanilla extract
20 ice cubes
Freshly grated nutmeg

Place the crumbled tofu and the soy milk in a blender with the sugar and salt. Blend until very smooth. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla. Mix well, cover, and refrigerate until serving time. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled on top.
Yield: 10 servings

"The most beautiful discovery true friends make is that they can grow separately without growing apart."~Elisabeth Foley

EGGLESS EGGNOG

My friend Larry Sudderth requested an eggless eggnog. Eggs are off his diet and so he is looking for an alternative. Hopefully, this recipe might work for him.

1 (3.5 ounce) package instant French vanilla pudding
1 1/2 quarts milk
2 teaspoons rum flavored extract
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg

In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.
To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency. Chill until ready to serve.
Serves 8

"Capture this time of year when the world is steeped in a tradition that celebrates hearth and home and giving from the heart. Surround yourself with the sights, sounds and smells of Christmas—whatever that means to you—the twinkling tree, the mistletoe, sugar cookies with red and green sprinkles, the nutmeg-spiced eggnog, the music."-Christmas Love Quotes

HO HO MILK

HO HO MILK
This is my mother's recipe for eggnog. Somewhere along the line it got the name of Ho Ho Milk and I think it's an appropriate title for the holiday season. It is actually a boiled custard, thinner, than say a banana pudding custard, and every time I take a sip of it, visions of sugar plums start dancing in my head.

1/2 cup sugar
3 egg yolks
1/4 tsp. salt
4 cups milk
1/8 tsp. salt
3 egg whites
1/4 cup sugar
1/2 tsp. vanilla
whipped heavy cream

Beat 1/2 cup of the sugar and 1/4 tsp. of salt into egg yolks in top of a double boiler. Add milk and cook until mixture coats a metal spoon, stirring constantly. Chill several hours or overnight.
When you are ready to serve, add 1/8 tsp. salt to egg whites and beat until stiff. Add remaining 1/4 cup sugar as whites become frothy. Add vanilla. Gently fold egg whites into custard mixture. Add stiffly beaten whipped cream. Serve sprinkled with freshly grated nutmeg. Serves 6 to 8.

COOKS NOTE: Be sure and set out a glass of this creamy, heavenly concoction with the plate of homemade cookies for Santa Claus. You'll make him so happy.

“Santa is our culture's only mythic figure truly believed in by a large percentage of the population. It's a fact that most of the true believers are under eight years old, and that's a pity.”~Chris Van Allsburg

Picture courtesy of http://www.geekphilosopher.com/ Free pictures of every description

HOT MULLED CIDER

This is so simple, yet so good. A shot of hot buttered rum would be a welcome addition to those who partake.
1 medium orange, cut into 5 slices
2 quarts apple cider
1/2 cup firmly packed brown sugar
1 teaspoon whole allspice
16 whole cloves
10 cinnamon sticks
Cut 2 orange slices into quarters, set aside.
Combine remaining orange slices, cider, sugar, allspice, cloves, and 2 cinnamon sticks in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir well, and pour into coffee mugs; garnish each with a quarter of an orange slice and a cinnamon stick.
Yield: 8 servings.

"Yes, I would be tempted to try your mulled cider with the hard cider."-anon