<<Disclaimer: Verify this information before applying it to your situation.>>

I should say that I have only ever made egg nog #1, the punch and Irish
Cream #1.  All the recipes I have had for many years but just bought alcohol
at the store since it was more convenient.  I had to dig way down in my
shoebox of recipes to find these.  I hope they turn out.  Anyone who does
make some let us know if any adaptions were needed.

Egg nog #1

In a large bowl combine:

12 egg yolks
1 cup sugar
Beat until lemon colored and thick

Slowly add:

13 oz. brandy
26 oz. rye or rum
2 cups light cream

Beat to blend well.  Allow to chill for an hour or overnight.

12 egg whites
3 cups whipping cream

Beat egg white until stiff.  Beat whipping cream in a large bowl, fold in
egg whites, then add yolk mixture in a punch bowl. Sprinkle with nutmeg.

Egg nog #2

10 eggs separated
3/4 c sugar
2 cups rum or rye
4 cups whipping cream
nutmeg

Beat egg white until they form very soft peaks.  Beat egg uolks until they
are just mixed, then begin adding the sugar while continuing to beat.  After
slowly adding in all the sugar, pour the alcohol of choic into the same
mixture.  Whip the cream very lightly and stir into the beaten yolks, then
fold the yolk mixture into the whites.  Stir with a wire whip to make eggnog
light and smooth. This eggnog is very thick, if desired a small amount of
cream may be added to make pouring easier.


Punch

2 cans frozen lemonade
1 can frozen strawberries
1 19 oz. can crushed pineapple

take 1/2 of each of the above and blend in blender.  Pour into punch bowl.
take remaining 1/2 of each and do the same.  Add 2 2litres of ginger ale
(best) or 7-up or Sprite.

Add vodka to taste


Grand Marnier

26 oz. vodka
26 oz. brandy
4 medium oranges (peeled with no whites)
1 1/2 c berry sugar

Peel oranges (no white) combine with 1/2 of the vodka and 1/2 of the brandy.
Put ion a bowl in a dark room for 3 days.  Take out and strain and add the
rest of the alcohol, the berry sugar, mix well.  Bottle and serve.


Tia Maria/Kahlua

4 c sugar
2 1/2 c boiling water
2 tbsp instant coffee
2 tbsp vanilla

Stir the above and cool.

Add 26 oz. brandy.
Bottle and serve.

Ten day Orange Liqueur

26 oz brandy
1 1/2 c sugar
2 oranges

Find a large, airtight jar.  Pour brandy and sugar into jar.  Wash orange,
poke many holes in the orange.  Run a piece of string thread through it and
suspend it in the jar. NOTE:  Orange must NOT touch the brandy.  Cap and
leave on cupboard.  Once a day twist the jar back and forth for about 5
minutes (no sloshing).  Five days later, remove the first orange and add the
second in the same manner.  Three days later (still twisting) remove orange.
Leave two more days. Bottle and serve.


Amaretto

2 c sugar
2 c vodka
2 c brandy
2 c water
2-4 tsp. almond extract

Combine sugar and water.  Bring to a boil, reduce heat and simmer uncovered
for 10 minutes, stirring occassionaly.  Remove from heat and cool.  Stir in
vodka, brandy and almond extract. Bottle and serve.


There are three Irish cream recipes and I've only used the first one.  I
have also used the Condensed Milk recipe to make it.

Irish Cream #1

1 can sweetened condensed milk - not evaporated
   or
1 recipe of condensed milk ** see below

3 eggs
1 1/2 tsp chocolate syrup
2 c whipping cream
1 3/4 c rye

Mix for 1 minute in blender or longer with an electric mixer.  Bottle and
store in fridge.  Should keep for up to 6 weeks if it lasts that long.

Sweetened Condensed Milk

3/4 c sugar
1/3 c boiling water
1 c. powdered NON-INSTANT skim milk

Blend together and add 3 TBSP melted butter.  Cool before using.


Irish Cream #2

2 eggs slightly beaten
1 pint whipping cream
1 can sweetened condensed milk - not evaporated
   or
1 recipe of condensed milk ** see above
2 c rye
1 tsp instant coffee
3 tsp Nestles Quik (not sure if this is GF, may need a substitute)

Blend all together. Bottle and store in fridge.


Irish Cream #3

4 eggs well beaten
1 can sweetened condensed milk - not evaporated
   or
1 recipe of condensed milk ** see above
2 tsp coconut flavor
1 pint whipping cream
2/3 c chocolate syrup
13 oz. rye

Blend all together. Bottle and store in fridge.


Karen, Edmonton, Alberta, Canada

[log in to unmask]