Hot Apple Cider

During winter and especially at Christmas time, hot apple cider is a nice treat. Sitting cozy by the lights of the Christmas tree with a cup of cider in hand is a wonderful way to relax. This recipe has a nice twist with the addition of pineapple juice. Goes really well with savory snacks.

• 6 cups pure apple juice
• 2 cups pineapple juice
• 1 stick cinnamon, broken into a couple of pieces
• 2 tablespoons honey
• 1 tablespoon lemon juice

1. Combine all ingredients in saucepan.
2. Bring to a gentle boil, reduce heat and simmer for 30 minutes.
3. Serve immediately or cool and refrigerate until time to reheat.

Hot Spiced Apple Cider

 Tonight we are off to Lepp Farms.

We have baked some of our favorite specialty cookies for Christmas.

Tonight each guest will go home with their own beautifully packaged tray.

We are so thankful that Lepp Farms donates all their proceeds
from our MGCC cooking classes to Matthew's House,
a respite facility for children with severe disabilities.

We will be serving Lepp Farm's hot apple cider made from their own apples.

It's the perfect drink to add to that cold wintery night,

just for the two of you, or for a  quiet night with friends and family 

that have gathered together during this festive season.
  You can all sit back and smell the aroma of spices fused together
as you quickly warm up this drink and serve your guests.

 Hot Spiced Apple Cider

• 12 cups water
• 4 tea bags
• 2 tablespoons whole cloves
• 2 cinnamon sticks
• 1 cup sugar
• 4 cups apple cider
• 4 cups orange juice
• 3 tablespoons lemon juice

Instructions

1. Simmer water and tea bags together with spices for 30 minutes.
2. Add 4 cups apple cider.
3. Add 4 cups orange juice from frozen concentrate
4. Add 3 tablespoons lemon juice
5. Heat it up to a quick boil.
6. Take out tea bags, cinnamon sticks, and spice container.
7. Simmer slowly for another half hour. 
8. Cool and pour back into glass jugs and store in cool place.

Pineapple Orange Banana Punch

 

This punch has been a classic favorite of ours at any kind of party or celebration.

It's always received with a big smile . . . summer or winter.

Ingredients:

 

• 1 can crushed pineapple
• 6 ripe bananas
• 1 liter pineapple juice
• 1 can frozen orange juice concentrate
• 5 cups water
• 2 liters club soda or ginger ale

 

 Method:

1. Mix crushed pineapple and bananas in blender
2. Pour into extra large ice cream pail.
3. Add pineapple juice, OJ and 5 cups water.
4. Freeze.
5. Take out of freezer in the morning of the day you want to serve the punch… monitoring the thawing process so that you can stir the frozen slush. This will take at least five hours.
6. Refrigerate until time to serve. Pour into punch bowl and add club soda or ginger ale just before serving. (ginger ale for a little sweetness, club soda for less sweetness)

Blueberry Banana Smoothies

Are you looking for something different and refreshing to add to your appetizer menu on a hot summer's afternoon?  

Smoothies, served in small glasses are sure to be a hit.

With the bountiful blueberry harvest here in the Fraser Valley, 

I chose to make them with blueberries but you could substitute any other kind of berry.  

I'm sure the children would love this for breakfast as well.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 bananas sliced
• 1 cup vanilla yogurt
• 1 cup milk

Method:

1. Place all ingredients in a blender.
2. Blend until berries are finely chopped, adding more milk if a thinner consistency is desired.
3. Pour into glasses and serve immediately.  (The banana will brown and dull the pretty blue colour).

Makes approximately 8 servings. (1/2 cup each)

Citrus Iced Tea

This is how my Mom made iced tea for us each summer.
It is simply made from ingredients we always have on hand.

I still make it using the same tools she did.  

I was lucky to find a juicer like hers and I still have some of the old aluminum ice cube trays which make ice so quickly compared to the modern plastic trays.

It is good to use a plastic or acrylic pitcher when preparing the iced tea - 
I still remember how I broke mom's favourite glass pitcher by 
pouring the hot tea over the cold ice.  

• 6 cups boiling water
• 3 tea bags - orange pekoe is best
• 2 oranges 
• 1 lemon
• 1/2 - 3/4 cup sugar 
• 25- 30 large ice cubes

1. Using a 6 cup teapot pour boiling water over the tea bags and let steep for about 15 minutes.
2. Meanwhile squeeze juice from oranges and lemon.  You will get more juice if the fruit is at room temperature. 
3. Place juice in a 1 gallon pitcher - be sure it is plastic or acrylic.  (If you use a glass pitcher the hot tea over the ice may crack the glass)
4. Add 1/2 cup sugar and the ice and stir well.
5. Pour hot tea over the ice and juice, stirring to combine.
6. Taste and add more sugar if desired.  I find 3/4 cup sugar is about the right sweetness for us.
7. Refrigerate until serving and pour over more ice if desired.

Peach Ice Cubes

When I came across a photo of peach ice cubes recently, I knew that was something I would like.  It seems others do as well...and have requested the recipe.  So I'll share my method, though I'm sure you can tweak it any way you like. Peach ice cubes are a most refreshing addition to ice-tea, lemonade or (my favorite) Fresca. 

• 3-4 cups of sliced peaches
• 1/4 cup sugar
• juice of 1 medium lemon

1. Put all ingredients in blender and pulse until smooth.  
2. Pour into ice-cube trays and freeze until firm.
3. Remove from trays and store in Ziploc bag.

Enjoy!

Watermelon Limeade

Pucker up and enjoy this wonderful refreshing drink created by my son, who is definitely a foodie and enjoys creating things in the kitchen.
This is what he did -

• cubed a small seedless watermelon
• juiced about 12 fresh limes
• added sugar to taste
• mint leaves to garnish

1. Take the watermelon chunks and puree in the blender. You will have to do this in several batches.
2. Pour through a strainer to catch the little white seeds and extra pulp.
3. Pour into a large container.
4. Add fresh lime juice.
5. Sugar to taste.
6. Mint leaves and ice.

Enjoy this burst of freshness, a very nice drink with beautiful color.

Variation 2-
I made lemonade from frozen concentrate according to directions and added about 8 cups of watermelon juice using the above method.....my son was not home to squeeze all those limes, so mom took that lazy way out :)

Mango Milkshakes

Sunshine and very warm temperatures...that is the outlook for today!  What could be better than a mango milkshake on the front porch?  And the mangoes are almost a steal at our local grocery store this week.  We took a liking to mango milkshakes when we were in Kenya earlier this year.  Now we are enjoying them at home.

• 1 ripe mango...peeled, pitted and sliced
• 2 scoops vanilla ice-cream
• 1 cup milk
• 1 tablespoon sugar
• 1/8 teaspoon cinnamon

1. Place all ingredients in a blender...and blend until smooth. 
2. Pour into two glasses. (Everything tastes better when shared with a friend!)

Wassail ( Hot Spiced Tea)

On behalf of our MGCC team,
I wish very one of you dear readers and followers of our blog

a VERY blessed Happy New Year!

******

My friend in the deep south has a family tradition of drinking 'Wassail' on Christmas Day. I think we might call it Hot Punch.

I remember in the early 80's we were at a meeting one winter evening where the hostess made a hot spiced fruit punch . It was the first time I had had anything like it and I still remember the taste of the first surprise sip!

This Wassail is just like it! I love it ! and when it is cooking the smell in the house is delightful!

I know Christmas is past ... but I think this hot spiced tea would be lovely for New Year's too -- or any winter day!

So, here is the Wassail recipe courtesy of my friend Tammie!

Ingredients

• 1/2 gal. unsweetened tea (I used 8 cups of boiling water and 9 Orange Pekoe tea bags)
• 46 oz. of Pineapple juice
• 2-3 cinnamon sticks
• 24 whole Cloves
• 24 whole allspice (or 3 tsp of ground allspice)
• 1 tin of frozen orange juice (12oz/355ml)
• 1 tin of frozen lemonade (12 oz/355 ml)
• 2 cups sugar ( I found this a little too sweet - I think 1 1/2 cups is lots)
• 5 cups water

Method

1. Bring the first 5 ingredients to a boil in a huge soup pot (larger than a 5 quart size)
2. Boil for 15 minutes
3. then add the sugar and frozen juices
4. Add 5 cups of water to make a total of 5 quarts wassail.
5. Heat until hot. Serve .... can be kept warm in a slow cooker for a party.

200 cal. per 8 oz serving with significant Vitamin C .

**Note -- Don't forget to make your New Year's fritters ! Click on the picture at the top right side bar for the regular recipe or find my GF recipe here.

***

Christmas Punch

I got this simple punch recipe from a caterer many years ago and it became my favorite Christmas punch over the years.  It's quick to make, a sparkling punch with just a hint of green, and looks lovely with frozen cranberries floating in the bowl.  And here's a plus...if the punch is spilled and dripped on floors and furniture, no stains! 

• 1 can Welch's frozen white grape juice
• 1 can Minute Maid frozen limeade
• 1 - 2L Sprite

1. Mix frozen juices according to directions on the can (add 7 cans water).
2. Add Sprite to taste.
3. Serve in punch bowl, adding ice cubes and frozen cranberries.

* Not all stores carry the frozen white grape concentrate but I buy it locally at Save-on Foods.

Strawberry Punch

I've been enjoying this punch recipe that Kathy gave me  many years ago.

Since all the ingredients are kept in the freezer or refrigerator until your party starts. . you don't have to wonder where to keep large amounts of punch if your refrigerator is already full of party goodies. 

• 
  
  1/2 cup sugar
• 
  
  1 litre or quart of pink or regular grapefruit juice
• 
  
  1 can of frozen lemonade
• 
  
  1 can of frozen berry punch
• 
  
  1 package strawberry koolaid
• 
  
  4 cups frozen sliced strawberries
• 
  
  1 large sprite
• 
  
  ice cubes

1. 
   
   Add all the ingredients in a large punch bowl.  Do not add water.
2. 
   
   Serve over ice.
3. 
   
   enjoy your party.

Rhubarb Slush

The rhubarb season is upon us and here's one more delicious and nutritious way to enjoy your veggies. That's right...rhubarb is a vegetable, not a fruit. It is a good source of calcium with one cup of rhubarb juice having more calcium than one glass of milk. If you have more rhubarb at your disposal than you know what to do with, here is an excellent recipe for a rhubarb beverage. The recipe came from my extended family in the Okanagan Valley of British Columbia, where they grow rhubarb next to their apple orchard.

• 6 cups fresh or frozen rhubarb, cut in 1/2 in. pieces
• 7 cups water, divided
• 2 cups sugar
• 3/4 cup frozen orange juice concentrate
• 3/4 cup frozen pink lemonade concentrate
• 10 cups club soda, sprite or ginger ale

 Method:

1. In a large saucepan, bring rhubarb and 4 cups water to boil.
2. Reduce heat; simmer, uncovered for 5-8 min. or until rhubarb is tender.
3. Mash rhubarb and strain.
4. Reserve juice and discard pulp.
5. Add sugar, concentrates and remaining water to rhubarb juice.
6. Pour into a freezer container; cover and freeze until firm.
7. Let stand at room temperature for about 30 minutes before before serving.
8. Place equal amounts of slush mixture and club soda in each serving glass, or punch bowl.
9. Serve immediately.

 *I doubled the recipe in order to use a full can of each of the concentrates.    

Tropical Smoothie

Smoothies are a summer favorite here and as the fruits come into season the flavors change. They are     quick and easy to whip up in a blender or in a food processor for a refreshing treat on a warm day.

• 1 3/4 cups vanilla frozen yogurt
• 1 3/4 cups vanilla yogurt
• 1 small banana
• 1 cup pineapple chunks
• 1/4 cup angel flake coconut
• 1/2 cup milk
• Splash vanilla

1. Put everything in the blender and mix until smooth.
2. Pour into pretty glasses and serve.
3. Serves 5

Pina Colada Punch

When you are in the midst of a cold winter spell and in need of a bit of sunshine and warm weather, consider having a tropical themed party and serve up this refreshing punch.
I served this at my friends 50th birthday party. There were cold winds blowing outside but inside it was sure warm and tropical.

• 10 cups of unsweetened pineapple juice
• 1 can of light cream of coconut milk
• your choice 1 litre of the following
• club soda, ginger ale, or lemon lime soft drink

Club soda makes does not add any sweetness, but we enjoy it with ginger ale.

Simple, easy and refreshing without lots of ingredients.

Tropical Punch

I had this punch recently at a baby shower that my friend, Debbie, put on and she was happy to pass along the recipe for this site. I've tried it two different ways this season already and want to assure you that you can mix up almost any frozen fruit punch and add a co-ordinating sherbet for this refreshing drink. For example, a combination of berry punch and cranberry cocktail with raspberry sherbet creates a nice color and flavor too.

Ingredients:

• 3 cans frozen Minute Maid mango fruit punch
• 2 2-litre bottles Club Soda or Ginger Ale
• 1 litre Del Monte mango peach sherbet and frozen yogurt

Allow frozen juices to soften, then mash up with potato masher. Do not add any water, only the club soda or ginger ale. Drop scoops of sherbet on top and let sit for 10 - 15 minutes to allow foaming on top.

Good ole Fashion Hot Cocoa

This is Cocoa the way my mother used to make for us when we were kids.
Full flavored and rich tasting with out all the additives.
The ingredients couldn't be simpler, and so much more cost effective than the packages.
For 4 servings you need -

• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1/3 cup boiling water
• 4 cups of hot milk
• 1/2 tsp. vanilla extract (optional)

Serving for one-

• 1 tbsp. cocoa
• 1 tbsp. sugar
• a bit of boiling water
• 1 cup hot milk
• a drop of vanilla extract if you want, but is just fine without

1. Stir together the cocoa powder and sugar.
2. Add the boiling water to dissolve the cocoa and sugar.
3. Add the hot milk.
4. Top off the cocoa with your favorite toppings like, marshmallows, whipping cream, or a sprinkle of cinnamon.
5. Sit back relax and enjoy!

A variation to try is to mix it with some hot coffee instead of boiling water to make it a mocha.
Very tasty and comforting indeed.

Vietnamese Coffee

Wouldn't you just love to have a really good cuppa Joe right now?

Well you can, a good cup of coffee that is dessert in itself.
You can enjoy it hot or served over ice for a really delicious cup of iced coffee which is my favorite way to drink it.

All you need is...

1. 1 or 2 tablespoons of sweetened condensed milk to your cup. 
2. Pour over a really bold and strong coffee or espresso. 
3. Stir and voila!

For under $3.00, you can serve 10 grateful coffee lovers this sweet treat!

Better than going to your local coffee shop!

Mulled Cran/apple cider

This recipe is a combination for equal parts cranberry juice and apple juice. I used a combination of apple and cranberry for our party and it went over very well. If you prefer just apple use two litres of apple juice.

• 1 litre cranberry juice
• 1 litre apple juice
• 12 allspice kernels
• 12 cloves
• 2-4 cinnamon stick
• 1-2 sliced oranges
• may add brown sugar to taste if you feel you want a sweeter cider. 

1. Combine all the ingredients in a slow cooker or in a large pot. 
2. Heat on low for several hours if using a slow cooker or if you are using a pot just heat until warmed through. Keep on low heat.

It fills the home with a real nice aroma that just feels good when you enter!

ENJOY

Orange Julius Drink

Who couldn't use a refreshing treat on a hot summer's day.
 The taste reminds me of a creamsicle.

• 1/2 a can of frozen orange juice concentrate
• 1 cup milk
• 1 cup water
• 1/4 tsp. vanilla extract
• 1/2 cup sugar (I half the sugar)
• 10-15 ice cubes

Place all ingredients in blender and blend together until ice is crushed and smooth.

Rhubarb recipes found in MB conference folder

Tonight for dessert we had a fresh rhubarb crumble. After I had cleaned up I decided to begin a new project.

********************

Charlotte, one of our fellow recipe contributors gave me a great idea for my Mom and Grandma's old recipes. I got out the big box of recipes and the first thing I pulled out of that box was a folder from the 33rd Provincial Conference of the MB Churches of Winnipeg. It was dated June 9-10 1967. That was 41 years ago today.

***************************
My Grandpa H.A. Regehr had written his name on the top of the front cover. I supposed that sometime after the conference the folder was no longer needed for its original purpose and my Grandma decided it would be a perfect place to tuck afew recipes into. Inside I found some most interesting recipes. Amongst them was one torn out of The Carillon News dated Wednesday, June 9 1976. 33 years ago today she probably sat down to read the paper and found something that made her mouth water. No doubt she had a rhubarb plant or two in her yard. The article was titled Recipes for ripe and ready rhubarb. I picked up the next piece from the folder and the title on that article was Stalk the Rhubarb patch for Springtime Dishes.

Consider this recipe a toast to all of you who have joined this fun blog.

****************************

Rhubarb Punch

4 cups sliced rhubarb

2 cups sugar

1 cup water

2 cups pineapple juice

1 cup lemon juice

1 1/2 quarts ginger ale (or more to taste)

ice cubes

Cook the rhubarb with sugar and water until rhubarb is tender. Strain well, then add pinapple juice and lemon juice to the liquid. Chill if desired. When ready to serve, add ginger ale and ice cubes.

Serves 10-12

ENJOY!