Kai's "Old-Fashioned" Recipe Thread

Mock cream soda
Mix 1 ts honey & 1/2 ts vanilla into 1 C club soda.

Cream Soda Recipe
2 oz DaVinci Gourmet Vanilla Classic Syrup
1 oz Half and Half (optional)
ice
sparkling water or club soda

Fill a 16 oz glass 3/4 full of ice.
Cover ice with sparkling water and add other ingredients. Mix well.
Tip: Top with whipped cream if desired.

Cream soda
6 tablespoons Vanilla Syrup
2 tablespoons corn syrup
6 ounces seltzer or club soda
ice
Combine vanilla syrup, corn syrup and seltzer or club soda in a 12-ounce glass. Add ice and serve.

A&W Clone Cream Soda Recipe
1 1/3 cup granulated sugar
1/8 teaspoon Kool-Aid lemonade unsweetened drink mix
1 cup very hot water
1 cup corn syrup
1/2 teaspoon vanilla extract, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 teaspoon vanilla extract
10 cups cold soda water

Dissolve the sugar and the Kool-Aid drink mix in the hot water in a small pitcher. Add the corn syrup and vanilla extract. Stir well. Cover and chill syrup until cold.

When the syrup is cold, pour 1/4 cup syrup into 1 cup cold soda water. Stir gently, add ice and serve.

How to Make Cream Soda
Cream soda is one of the best tasting soft drinks. It is also fun and easy to make. Here is how make your own cream soda.

Pour 1/4 to 1/3 cups of sugar into a 500ml bottle.
Pour one tablespoon of vanilla extract into the bottle.
Put about a small pinch of yeast (about 1/16 teaspoon) into the bottle.
Fill the bottle with water and shake it until the ingredients have dissolved.
Screw the cap on tightly.
Leave the bottle to sit and the yeast to ferment for 24 to 48 hours (until it feels hard when squeezed).
Place bottle in refrigerator overnight before drinking, and store bottle in refrigerator. This will stop the fermentation process.

Cream soda
in a 16 oz glass combine 1/2 tsp vanilla, 3 tbsp simple syrup,and carefully fill with club soda.....if it's not sweet enough, play with the amount of simple syrup.

simple syrup = 1 cup sugar + 1 cup water

Soda
Put a heaping tablespoon of grape jelly in a glass and stir into it seltzer water. Stir and drink. You can also mix rasberry (or strawberry) jam and a little selzter in the blender to make a syrup, then fill the glass with cold seltzer.

Almost 'Coke'

2 T Sugar
1 t Vanilla
1/4 t Cinnamon
1 t Bottled Lime Juice
1 C Club Soda

Mix well and add lots of ice.
This will look different than regular cola, but tastes similar.
You can vary the lime juice and sugar amounts to suit your taste.
Makes 1 Cup

Homemade Cola Recipe

1 1/2 tb Simple syrup (see direction)
1/2 c Soda water
1 ts Vanilla
1 ts Pure lemon juice
1/8 ts Ground cinnamon
Instant coffee crystal

Simple Syrup

1 c Sugar
Water to make 1-1/2 cups liq

SIMPLE SYRUP: Heat water. Place sugar in measuring cup and add enough hot water to make 1-1/2 cups liquid.

COLA: Mix all ingredients as stated. Pour over ice and serve.

Gorilla Bread
1/2 CUP SUGAR
3 TEASPOON CINNAMON
1/2 CUP BUTTER
1 CUP PACKED BROWN SUGAR
1 (8OZ) BRICK OF CREAM CHEESE, SOFTENED
2 (12OZ) CANS OF REFRIGERATED BISCUITS (10 COUNT)
11/2 CUPS CHOPPED NUTS

PREHEAT OVEN TO 350. SPRAY BUNDT PAN WITH NON STICK SPRAY. MIX SUGAR AND CINNAMON. MELT BUTTER AND BROWN SUGAR IN A SAUCEPAN. CUT THE CREAM CHEESE INTO 20 EQUAL CUBES CUT EACH BISCUIT INTO 4'S. PRESS OUT EACH BISCUIT WITH YOUR FINGERS. SPRINKLE WITH CINNAMON SUGAR. PUT CUBE OF CEAM CHEESE IN CENTER OF EACH BISCUIT, WRAPPING AND SEALING DOUGH AROUND THE CREAM CHEESE. SPRINKLE 1/2 CUP OF NUTS IN THE BOTTOM OF THE BUNDT PAN. PLACE HALF OF BISCUITS IN PAN, SPRINKLE WITH CINNAMON SUGAR, POUR HALF OF MELTED BUTTER MIXTURE OVER BISCUITS,SPRINKLE WITH NUTS. LAYER REMAINING BISCUITS OVER TOP AND POUR THE REST OF BUTTER MIXTURE ON TOP., SPRINKLE WITH REMAINING CINNAMON SUGAR. BAKE FOR 30 MINUTES. ENJOY.

Sugar-free Simple Syrup
20 Servings
Many drink recipes call for Sugar Syrup. This version works in those recipes and is Diabetic-Friendly. It's also adaptable to other flavors beyond simply sweet.

1 cup Sucralose Sweetener - Splenda or other brand
1 cup Water - Boiling

Dissolve Splenda in water and allow to cool. Strain through a coffee filter to remove sediment. Use wherever a recipe calls for simple syrup.

NOTE : This recipe seems to work best with sucralose sweeteners.

While I used Splenda, there are now generic or house brand sucralose sweeteners that work as well. Don't, however, confuse *Splenda for Baking* with bulk Splenda. The baking and brown sugar versions of the Splenda product are 50% sucrose (sugar). I will have to assume that any generic and house brand baking products will be similar in content. It's important to read the product lables to know what you're dealing with. The version with maltodextrin and sucralose is what is called for in this recipe. The versions that also contain sucrose aren't suitable for this particular purpose. However, they are great for baking and other recipes that require some sugar to make the dish come out properly.

VARIATIONS : You can flavor this syrup for other uses.

Ginger syrup : Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool.

Orange (or Lemon) syrup : Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool.

Spice syrup : Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.

Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.

Chocolate syrup: Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican chocolate version.

Cream Soda
In a 16 oz glass combine 1/2 tsp vanilla, 3 tbsp splenda sweetned simple syrup, and carefully fill with club soda.....if it's not sweet enough, play with the amount of simple syrup.

Best Lemonade Ever
To make sugar syrup

Add 1C splenda* & 1 C water to a sauce pan & bring to boil. Stir mixture until sugar is thoroughly dissolved. Remove from heat & let cool. When cooled, strain through a coffee filter to remove sediment.

Store in sealed container in fridge & use when needed.

To make the lemonade

1 C lemon juice from a freshly squeezed lemons (about 6 lemons)
4 C very cold water
1 whole unpeeled lemon, cut crosswise (optional)
ice cubes
1/4 C - 1/2 C sugar syrup; to taste

Combine lemon juice & sugar syrup in large pitcher, add water, lemon slices & ice cubes. Stir. Serve cold.

*The version with maltodextrin and sucralose is what is called for in this recipe. The versions that also contain sucrose aren't suitable for this particular purpose.

Home Made Sweetened Condensed Milk
3/4 Cup sugar
1/2 Cup water
1 C. plus 2 Tbsp. powdered milk
3 tbsp. butter or margarine

Combine all ingredients.
Heat to boiling.
Cook until thick, this will take 15 to 20 minutes.
This equals one can.


Sugar Free Peanut Butter Cookies
1 egg (or 1/4 cup egg substitute)
1 cup Splenda granular
1 cup peanut butter (use the no sugar added for a true sugar free cookie)


1) Preheat oven to 350.

2) Beat egg in a mixing bowl, add Splenda and mix till smooth, add the peanut butter and mix well until a firm dough results

3) Drop by rounded teaspoon or small cookie scoop onto greased cookie sheet.

4) If desired flatten a bit, with fork tines to make the 'pb cookie' look.

5) Bake at 350 12-16 minutes depending on oven. Remove when nicely brown. Allow to cool 2 minutes on the pan then remove to wire rack to cool. Use care as the richness makes them prone to crumbling.

6) Enjoy!

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Red, White & Blue recipes:

Creamy Blue Jigglers
2 1/2 C. Boiling Water
2 pkg. (8 oz) Blue Jell-O
1 C Cold Milk
1 pkg, ( 4 serving size) Vanilla Instant pudding

In Large Bowl- stir boiling water with Jell-O until completely
dissolved. Cool 30 min.

Pour Pudding and milk into medium bowl and beat with a wisk for 1 min.
Quickly pour into Jell-o, stir with wisk until well blended. Pour into
13x9 pan. Refrigerate about 3 hrs or until firm.

Dip bottom of pan in warm water about 15 sec. Cut into shapes with
cookie cutters or 1" squares.

Sparklers
1 bag pretzel rods
1 bag vanilla chips
Lots of red, white, & blue sprinkles

Melt vanilla chips in a jar or glass measuring cup in the microwave. Dip pretzel rods about 1/3 of the way into the melted chips. Roll in sprinkles then place on wax paper to dry. I've found that if I place my sprinkles in a 9 inch pie pan it's much easier to roll the pretzels. Serve in a bucket standing up for a pretty display.

Uncle Sam's Red, White & Blue Parfaits
2 C boiling water, divided
1 pkg (4 srv. Size) Jell-O- any red flavor
1 pkg (4 srv. Size) Jell-O - berry blue flavor
2 C cold water, divided

STIR 1 cup boiling water into each flavor dry gelatin in separate large bowls 2 minutes until completely dissolved. Stir 1 cup cold water into gelatin in each bowl. POUR each gelatin flavor into separate 8-inch square pans. REFRIGERATE 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes. Layer alternating flavors of gelatin cubes and the whipped topping in 10 dessert glasses. Store in refrigerator.

4th Of July Jello
Blue jello, made, chilled & cut up into squares
red jello, made, chilled & cut up into squares
pears in juice, drained & cut up into chunks

serve all tossed together

Jello patriotic pie
1-1/2 cups boiling water, divided 1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin 1 cup ice cubes, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor 1 cup thawed COOL WHIP Whipped Topping STIR 3/4 cup of the boiling water into dry blue gelatin mix at least 2 min. until completely dissolved. Add 1/2 cup of the ice cubes; stir until ice is melted. Pour into pie crust; refrigerate 5 to 10 min. or until gelatin is set but not firm.

MEANWHILE, stir remaining 3/4 cup boiling water into dry red gelatin mix in separate bowl at least 2 min. until completely dissolved. Add remaining 1/2 cup ice cubes; stir until ice is melted. Cool 5 min. or until slightly thickened.

SPREAD whipped topping over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set. Store leftovers in refrigerator.
Kraft Kitchens TipsBest of SeasonGarnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of pie crust before covering with the blue gelatin. Variation Prepare as directed, using your favorite two flavors of JELL-O Brand

Rocket Pops
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1 cup sugar, divided
2 cups boiling water, divided
ice cubes
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin 1 tub (8 oz.)
COOL WHIP Whipped Topping, thawed

COMBINE dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.

MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.

SPOON about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.

trail mix red white & blue M&Ms, pretzels, nuts, sunflower seeds, cheerios, raisins.

Red White & blue dessert
Can be as healthy as you want to make it.

Serve red, blue & white fruit (strawberries, red raspberries, blueberries, bananas, cherries) with a white dip.
White dip ideas:
*Cream cheese mixed with marshmallow fluff /creme (optionally add a DROP of vanilla extract)
*Vanilla yogurt (or try plain) mixed with 2 TB INVISIBLE sugar (make it healthy & use splenda) sweetened kool aid. (the powder not made up)
*cool whip mixed with white chocolate pudding (the powder, not made up)
*softened cream cheese, 1 small container of Cool Whip, and 1/2 to 1 cup powdered sugar (add to taste).

~ or serve blue & white fruit with a red dip:

Berry Dip
8 ounces fresh or thawed frozen strawberries or blueberries
1/2 cup nonfat cottage cheese
1/4 cup light sour cream
2 TBSP sugar
1 TBSP fresh lemon juice

Place berries and cottage cheese in a food processor and process until smooth, about 2 minutes.

Stir in the remaining ingredients and serve cold.

JELL-O® No-Bake Mini Cheesecakes
11.1 oz.) JELL-O No Bake Cheesecake
5 Tbsp. margarine or butter, melted
2 Tbsp. sugar
1-1/2 cups cold milk

MIX Crust Mix, margarine and sugar until well blended. Spoon evenly into 12 paper-lined medium muffin cups; press crust mixture firmly onto bottoms of cups.

BEAT milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon evenly into prepared cups.

REFRIGERATE at least 1 hour. Store leftover cheesecakes in refrigerator.
Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.Jazz It UpTop with raspberries, blueberries or sliced strawberries just before serving.Variation - No-Bake Cappuccino Cheesecake CupsPrepare crusts in paper-lined muffin cups as directed. Add 2 tsp. MAXWELL

4th of July Punch
1 qt. any flavor of blue Kool-Aid drink mix, prepared
1 pkg. any flavor of red Kool-Aid (already sweetened)
2 c. cold water
2 c. chilled pineapple juice
1 bottle chilled club soda

Fill 3 ice cube trays with the prepared blue drink, and freeze.

Prepare red drink mix with water and juice, pour into punch bowl just before serving. Add club soda, blue ice cubes and enjoy!

Patriot's Punch
Simply fill an ice cube tray with a red or blue fruit-flavored beverage and let the cubes freeze solid.

Then drop three or four colored cubes into each glass, pour in flavored seltzer water or clear soda, and watch the special effects. As the cubes melt, colored bubbles will swirl through the seltzer.



Grand old flag cheesecake
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted black olives
1/4 cup Salsa
RITZ Crackers

PLACE cream cheese between two sheets of waxed paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of waxed paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove waxed paper.

ARRANGE three rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make four 1/4-inch-deep rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve.

SERVE as a spread with crackers.

http://www.hillbillyhousewife.com/magicmilkshakes.htm

Magic milk shakes - supposed to taste like wendy's frostys without the ice cream ;)

Unique pasta
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta

Saute onions, olive oil and bacon in a sauce pan. When bacon is cooked to desired tenderness, add corn and heat through. Then add cream cheese. Melt cheese. Add wine and simmer until ready to pour over your cooked pasta.

Pasta
1 box Farfalle (bowtie) pasta
Olive oil
1 small container baby tomatoes (sliced in half once)
Black olives (cut into four parts)
Black pepper.

While you are cooking the pasta, cut up the olives and tomatoes. Then drain the pasta, add the olive oil, sliced olives and tomatoes, and pepper. Additionally, I like to add a bit of the juice from the jar/container that the olives came in.

Enough olive oil so that it is moist but not dripping

Sweet pasta salad
1 pound rotini pasta
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.

Pasta Salad 1
3 C fusilli pasta
3/4 C broccoli florets
3/4 C cauliflower florets
1/2 C red onion, sliced
1/2 C thinly sliced carrots
1/2 C red bell pepper, chopped
1/2 C chopped green bell pepper
1/2 C chopped mushrooms
1/2 C chopped celery
3/4 C light mayonnaise
1/4 C distilled white vinegar
1/4 C white sugar
salt and pepper to taste

Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

Ranch Broccoli Pasta Salad
Ingredients:
1 package (16 ounces) tricolor spiral pasta, cooked, rinsed and drained
3 cups broccoli florets
1/3 cup finely chopped onion
1/2 cup reduced-fat mayonnaise
2 tablespoons fat-free milk
1 envelope reduced-fat ranch salad dressing mix
1/2 teaspoon salt
6 bacon strips, cooked and crumbled
Directions:
In a large bowl, combine the pasta, broccoli and onion. In a small bowl, combine mayonnaise, milk, salad dressing mix and salt. Add to pasta mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon. Yield: 12 servings.


Bacon broccoli ranch pasta salad

1 (8 ounce) package penne pasta
1 head broccoli
1 lb crisp bacon, crumbled
1 (16 ounce) bottle Hidden Valley Ranch dressing
2 (2 1/4 ounce) cans black olives
salt and pepper
Directions
1 Fry bacon crisp & crumble. You don't want it to still be hot when you add it to pasta salad.
2 Boil pasta according to package instructions.
3 While pasta is boiling, cut broccoli into bite size florets.
4 Rinse pasta in cold water & drain.
5 In large mixing bowl combine pasta, broccoli, olives, ranch dressing to taste, crumbled bacon and salt & pepper.
6 (grated chees & grated carrots are nice variations.).
7 Chill before serving.

Did you know you can make your own Nesquik powder?

I just ran about 2 TB of cocoa powder in my blender & added 1/2 C (or so) of granulated sugar in it.

At first I measured out equal amounts of cocoa & sugar - but that was too dark so I kept adding in sugar until I had the right 'color'

I added it (you know - 1 - 2 TB of mix as you like) into a cup of milk & shook - it left some clumps still yet (I probably should have shook harder but all my cups seem to leak out now from use!!) but it was GOO-oo-oood!!

I know, a bit early on the Christmas cookies. I love these cookies and the favorite christmas cookie thread got me started.


Snowball Kisses

1/2 lb Butter (Softened)
1/2 c Sugar
1 ts Vanilla
2 c Flour
1 c Pecans (Finely Chopped)
15 oz Hershey's Kisses
1/2 c Powered Sugar

Cream butter into a large bowl. Beat in sugar and vanilla until light
and fluffy. Add flour and pecans ~ mix well.

Chill dough in tightly covered container 4 hours or overnight.

Remove foil from kisses. Shape dough around kiss using 1 teaspoon per
kiss.

Bake 12 minutes on ungreased cookie sheet until set, but NOT brown.

While warm, sprinkle with powered sugar. Store in covered container.


I don't really like the pecans on mine so I leave them out. These cookies are so good.

Irish Potato Soup Recipe
Just your luck to find this little pot of gold

INGREDIENTS:

1 cup butter
4 medium onions, thinly sliced
8 baking potatoes, peeled and sliced thin
2 quarts milk (less for thicker soup)
Water
2 cloves garlic, crushed or 1 tablespoon dried minced garlic
1 tablespoon dried parsley
2 pinches each thyme and crushed red pepper
Salt and pepper

TO PREPARE:

Melt butter; add onions and potatoes. Cook until thoroughly done (about 30 minutes), adding just enough water to keep from browning. Add milk and seasonings; heat thoroughly before serving. Do not boil.

NOTE: This is much better if made the day before.

YIELD: 3 quarts



Fudge Pie

Temperature: 350 degrees
Baking Time: 35 to 40 minutes

INGREDIENTS:

1 unbaked pie shell (9-inch)
1/2 cup margarine
3 ounces semi-sweet chocolate
3 eggs
3 tablespoons flour
1 cup sugar
1 teaspoon vanilla
1 cup pecans, chopped

TO PREPARE:

1. Melt margarine and chocolate in double boiler; pour into mixing bowl.
2. Add eggs, flour, sugar, and vanilla; beat until smooth.
3. Mix in pecans; pour into pie shell and bake until firm when shaken.


HINT: Let pie set for 2 hours before serving.

YIELD: 1 pie (9-inch)

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Any new holiday recipes?