All posts by pickett

Cool Cinnamon Ice

1 c. cranberry juice cocktail
1/3 c. sugar
1/3 c. cinnamon imperial candies
4 whole cloves
3 c. water
1 Tbsp. lemon juice
2 Tbsp. orange flavored powdered drink mix

Mix all ingredients together and heat until the cinnamon imperial candies melt. Strain out the cloves. Cool. Divide the mixture into freezing discs. Freeze until solid. Shave in ice shaver. Zesty and unexpectedly refreshing.

Spiced Percolator Punch

9 c. unsweetened pineapple juice
9 c. cranberry juice cocktail
4 1/2 c. water
1 c. brown sugar
4 1/2 tsp. whole cloves
4 cinnamon sticks, broken in pieces
1/4 tsp. salt

Mix pineapple juice, cranberry juice cocktail, water and brown sugar in a 30-cup automatic coffeemaker. Place cloves, cinnamon sticks and salt in basket. Assemble coffeemaker, plug in and perk.

Serve hot. Makes 23 cups.

Sunny Day Punch

2 64-oz. bottles of grapefruit juice
1/2 c. thawed lemonade concentrate
1-pt. raspberry or lime sherbet, softened
1 c. raspberry-lime seltzer water, chilled

Combine all ingredients, except sherbet, in a large punch bowl. Float softened sherbet on top of punch just before serving.

Makes about 1 gallon.

Icy Caramel-Cappuccino

6 ice cubes
2 Tbsp. vanilla extract
1/4 c. caramel syrup
1/2 c. cold, strong coffee
1 c. vanilla ice cream
1/2 c. chocolate milk

An immersion blender makes this easy! First, chop the ice in the chopping bowl with ice chopping blade. Put remaining ingredients in processing bowl and blend well. Add chopped ice and blend until smooth.

Fiesta Sangria

1 bottle red wine
1 each lemon, orange and lime, cut into wedges
2 Tbsp. sugar, or to taste
A splash of orange juice
2 shots of gin
1 c. sliced strawberries or raspberries
1 small can of diced pineapples with juice
4 c. ginger ale or white soda

Pour wine in a jug and squeeze the juice from the citrus fruit into the wine. Toss in the rinds (minus the seeds) and add sugar, orange juice, berries and gin. Chill overnight. Add ginger ale and ice just before serving.

Recipe doubles well.

Hot Apple Pie Cocktail

6-oz. apple cider
1 cinnamon stick
2-oz. vanilla liqueur, about 1 shot glass
Whipped cream or non-dairy substitute

Fill a microwaveable mug about 3/4 full with apple cider; place a cinnamon stick in it, then zap for about 2 minutes (careful, mug will be hot). Add vanilla liqueur and stir with the cinnamon stick. Top it off with a generous amount of whipped cream.


  • Great on a cold night. This just hit the spot on a cold snowy night!! (Anonymous, CT, December, 15, 2013)

Blueberry Shake

Submitted by Barbara S.

2 c. vanilla ice cream
1 to 2 c. blueberries
2 c. low fat or whole milk

In blender, add milk, ice cream and blueberries. Blend until smooth. Pour into large glasses. Add a straw and enjoy.


  • Cool and mild. I’m not a huge blueberry fan, however this recipe makes a very subtle blueberry shake. Very refreshing and not overly sweet. (Anonymous, Monroe, WI, April 9, 2013)

Fruit Smoothie

2 bananas, peeled and cut into chunks
1 c. fruit juice*
1 c. plain yogurt
6-8 ice cubes
1/4 c. fresh or frozen berries, optional

Put all ingredients into a heavy-duty blender with ice crushing power. Cover and blend until smooth. If the mixture is too thin, add more ice and/or banana chunks. Pour into glasses, garnish with more berries and serve at once.

Hint: Frozen bananas work best. I buy “too ripe” bananas, peel, cut into chunks and freeze them. Then when I’m ready to make smoothies, I have a supply of super-cold bananas. (Colder bananas yield thicker smoothies.)

*Orange or grape juice is always a hit with the kids.

Lemon-Almond Iced Tea

4 c. boiling water
10 tea bags, black
2 lemons, sliced thinly
1 c. sugar
1 Tbsp. almond extract
2 tsp. vanilla extract
1 2-liter bottle of lemon-lime soda

Steep the tea in the boiling water for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into the pitcher. Mix in tea. Add flavorings and soda right before serving.

If you aren’t going to serve immediately, hold off on the extracts and soda until then.

Serves 12.