From The Taste of Home Cookbook
by Catherine Cassidy
3 cinnamon sticks (3 inches)
3 whole cloves
2 whole allspice
1 bay leaf
3 quarts apple cider or apple juice
¼ cup orange juice
¼ cup lemon juice
1 tablespoon grated orange peel
2 tablespoons brown sugar
1 to 1½ cups brandy, optional
Place the cinnamon sticks, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
In a large saucepan, combine the apple cider, juices, orange peel, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, for 30 minutes to blend flavors.
Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.
8 cups brewed coffee
1/3 cup sugar
¼ cup chocolate syrup
½ teaspoon anise extract
4 cinnamon sticks (3 inches)
1½ teaspoons whole cloves
Additional cinnamon sticks, optional
In a 3-qt. slow cooker, combine the coffee, sugar, chocolate syrup and anise extract.
Place cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 2-3 hours.
Discard spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick if desired.
Old-Fashioned Chocolate Malted Milk
2 cups vanilla ice cream
2/3 cup cold milk
2 tablespoons malted milk powder
2 tablespoons chocolate syrup
2 to 4 tablespoons whipped cream
In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth.
Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.
Cream of Carrot Soup
4 cups chicken broth
4 large carrots, cut into chunks
½ cup heavy whipping cream
1 teaspoon sugar
In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.
Cream of Asparagus Soup: Substitute 1½ pounds fresh asparagus for the carrots. Cut asparagus into 1-in. pieces. Simmer for 5-7 minutes or until tender.
Cream of Broccoli Soup: Substitute 3 cups chopped fresh broccoli for the carrots. Simmer 7-10 minutes or until tender.
Cream of Cauliflower Soup: Substitute 3 cups cauliflower florets for the carrots. Simmer for 7-10 minutes or until tender.
French Onion Soup
6 cups thinly sliced onions
1 tablespoon sugar
½ teaspoon pepper
1/3 cup vegetable oil
6 cups beef broth
8 slices of French bread (3/4 inch thick), toasted
½ cup shredded Parmesan or Swiss cheese
In a Dutch oven, cook the onions, sugar and pepper in oil over medium-low heat for 20 minutes or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil 4-6 in. from heat until cheese is melted. Serve immediately.
Cheese Sausage Strata
1½ pounds bulk pork sausage
9 eggs, lightly beaten
3 cups milk
9 slices bread, cubed
1½ cups (6 ounces) shredded cheddar cheese
½ pound sliced bacon, cooked and crumbled
1½ teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.