Banaquiri

Chief | December 19, 2008

You can use this recipe to make any kind of fruit daiquiri. Just substitute 2 ounces (about 1/2 cup) of fruit (such as melon, peaches, strawberries, apricots, litchis, kiwi or mango) for the banana. If you like, you can also replace the maraschino with a complementary liqueur or brandy (Midori with melon, peach brandy with peaches, etc.). Garnish with the mint sprig and a piece of whatever fruit went into the mix, skewered on a cocktail pick.

Serving: 1

INGREDIENTS:

1 1/2 ounces silver rum
1/2 large banana (about 4 ounces)
1/2 ounce lime juice
1 teaspoon simple syrup
1/2 ounce maraschino liqueur
1 cup crushed ice
1 sprig mint, for garnish
1 slice banana, on a cocktail pick for garnish
Old-fashioned or large cocktail glass

DIRECTIONS:
Blend the rum, banana, lime juice, syrup, maraschino liqueur and ice in an electric blender until smooth, about 15 seconds. Pour into the glass and garnish with the mint sprigs and skewered banana slice.

Comments
No Comments »
Categories
Uncategorized
Comments rss Comments rss
Trackback Trackback

Rudolph the Reindeer Kiwi Christmas Cookies

Chief | December 11, 2008

Ingredients

  • 1  (16.5-oz.) package refrigerated sugar cookie dough
  • 36  pretzel twists
  • 36  semisweet chocolate mini morsels
  • 18  red cinnamon candies

Preparation

1. Freeze dough 15 minutes.

2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles.

Comments
No Comments »
Categories
Uncategorized
Comments rss Comments rss
Trackback Trackback