[Cover photo by ~Nimz~.] For the game Beverage Tag hosted by the Beverage Forum. This contains recipes for beverages, plus recipes that include a beverage as an ingredient: coffee, milk, juice (other than lime or lemon juice), wine, beer or various kinds of spirits.
I had these at a friend's house, and they were so good I had to ask for the recipe. She had found it in a magazine, but couldn't remember which one. She had NOT chilled the glasses, but the drinks were just fine anyway. The exact number of servings depends on how much Cointreau is added.
Doesn't exactly taste like creamsicles, but similar--the vanilla does soften the bite of the orange somewhat in that direction. To drink in liqueur glasses or pour over ice cream, angelfood cake, etc. Makes a delightful gift. Be sure to use vanilla extract, not imitation vanilla flavoring; the same goes for the orange extract. Times listed do not include 2 weeks for the liqueur to sit and infuse.
Ridiculously easy to make, tastes wonderful and makes an impressive gift for any non-teetotaler friends. Superfine sugar works the best. Preparation time does not include 10-12 days for fruit to infuse liqueur.
I always associate autumn with cranberries. Here is an elegant liqueur that's really easy to make (and a treat to receive as a Christmas or hostess gift). If giving as a gift, be sure to allow enough time (in days) for the fruit to fully infuse the liquor. Cooking time is actually infusion time. UPDATE: After the liqueur is made, try using it to make Rita L's cocktail A Jolly Christmas Special Cosmo or Red Hot Lovers Cosmo (recipe #109007), or if you give the liqueur as a gift, you might want to give the recipient a copy of Rita's recipe to go with it!)
A dessert incorporating Hawaii's wonderful kona coffee. You can substitute kahlua or other coffee-flavored liqueur for the chocolate liqueur if you prefer. Preparation time includes chilling times; active preparation time is actually very short.
A traditional Yankee recipe. The pork makes it very moist. Of course, the number of servings depends on how many pieces you cut it into. Cake can actually be eaten after Step 4, if desired, but the flavor actually improves if doused with port or sherry and left to sit in the refrigerator a few days.
This was a great hit the couple of times I served it. Other liqueurs could be substituted for Kahlua, though I guess then you'd have to change the name of the recipe. If desired, you can reduce the fat content a little by using low-fat vanilla wafers, replacing half the light cream cheese with nonfat, and using 1/4 cup fat-free egg substitute in place of 1 of the eggs.
I've made this sausage lasagna a number of times for guests and it was always a hit. I've also made it with just ground beef, but it's better with the beef and sausage mixed. You can also substitute 1-1/2 tsp each oregano and basil for the 1 Tbs basil in the recipe.
I generally make this with cream sherry, but you can use dry if you want it not quite so sweet. The refrigerating overnight is to allow the fruit and sherry sauce flavors to blend more thoroughly. It's good served hot out of the oven or cold later on (after baking of course). May be served in dishes or poured over pound cake, pudding or ice cream. Or you can put a dollop of vanilla ice cream on top. Times do not include chilling time overnight.