Family Recipes - Menu

Drinks

Alabama Slammer

1 oz Amaretto
1 oz Southern Comfort

Mix in a tall glass.  Fill half full with pineapple juice and the other half with orange juice. Add shot of grenadine and garnish with maraschino cherries.

 

Greg and Gwen (Stewart) Brisson

 

Carrot Cake (drink)

1 oz Cinnamon Schnapps
1 oz Bailey's
1 oz Butterscotch Liquor or Butter ripple Schnapps

Mix together in old fashioned glass over ice.

 

Greg and Gwen (Stewart) Brisson

 

Dandelion Wine

Scald dandelions with hot water, enough to cover, then let stand for 3 or 4 days.  Strain and add one cup of white sugar for each pint of juice.  Add half an yeast cake and three small sliced lemons.  Let stand until done working, then strain again and bottle.

 

Ellen (Stewart) McQuestion

 

Iced Tea

To each glass of tea, add the juice of half a lemon, fill up the glass with powdered/crushed ice and sweeten.

 

Ellen (Stewart) McQuestion

Sangria

Cut  ½ lemon into wedges
½ orange into wedges
½ peach into wedges
½ apple into wedges

Mix the fruit with ½ cup of fruit sugar.
Put the fruit mixture into the bottom of a large pitcher.
Add ½ bottle of red Spanish wine to the fruit.
Chill mixture a minimum of 4 hours
Add chilled soda water

 

Janet (Stewart) Lafreniére

 

Orange Julius  

2 c orange juice
1 c milk
2 tbsp sugar
2 tsp vanilla
12 ice cubes

Blend ingredients in order in blender until smooth.

 

Dianne Lemire and Russell McQuestion

Kahlua 

3 cups brown sugar
3 tbsp instant coffee
2 c water
1 tbsp vanilla

Boil and stir until foam disappears.  Chill and add 40 oz alcohol.  Serve chilled with 1 to 2 tbsp of cream mixed in glass.

 

Beatrice Stewart (School House Museum Recipe Book)

 

Irish Cream

Beat 3 eggs
1/2 tin eagle brand milk
1 small can Carnation milk
1/2 pint whipping cream
2 tbsp chocolate topping
2 tbsp instant coffee
1 tbsp chocolate essence
1 c whiskey

 

Beatrice Stewart (School House Museum Recipe Book)

 

Tia Maria

2 1/2 c white sugar
1 1/4 c water

Heat until clear

2 heaping tbsp yobon coffee
1 heaping tbsp vanilla
1/4 c boiling water

Mix well

Add 26 oz alcohol

 

Beatrice Stewart (School House Museum Recipe Book)

 

Choke Cherry Wine

To 3 quarts of crushed choke cherries add 1 gallon of boiling water.

Let stand for 6 days then strain and add 3 pounds of sugar to one gallon of juice.

Let stand for 3 weeks, then bottle and seal.

 

Donna Stewart ( from Gertrude Mielke)

 

 

 
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