Cinnamon Roll Cocktail
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| recipe courtesy sandra lee |
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| 6 cup | boiling water |
| 1/2 cup | instant cinnamon-flavored cappuccino or coffee mix |
| 2 | shots caramel liqueur |
| 2 | shots vanilla rum |
| 2 | shots cinnamon schnapps |
| 2 | shots dark rum |
| | nondairy whipped topping, for garnish |
| | cinnamon sticks, for garnish |
| | cinnamon sugar, for garnish |
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| in a measuring cup, add boiling water to instant coffee. stir until |
| completely dissolved. |
| combine remaining ingredients into a large pitcher, stirring |
| thoroughly as you add each ingredient. stir in hot coffee mixture. |
| pour into individual mugs and top each with a dollop of non-dairy |
| whipped topping, piped through a decorative tip. garnish each mug with |
| a whole cinnamon stick and a generous sprinkle of cinnamon sugar. |
| serve warm. |
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| source: our_recipe_world |
| posted by: "susanna" <slfree...@adelphia.net> |
| from ann in fla |
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| from: "fran in maine" <p...@yahoo.com> |
| subject: salt potoatoes |
| message-id: <skpde.36202$e%5.33167@twister.nyroc.rr.com> |
| date: wed, 20 jul 2005 10:31:52 gmt |
| organization: road runner |
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| potatoes roasted in salt |
| potatoes with vinegar and sea salt |
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| potatoes roasted in salt |
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| source: metropolitan home |
| serves 6 to 8 |
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| 1 | 3pound bag rock salt (coarse sea salt or ice cream salt) |
| 1-1/2 lb. | little potatoes, scrubbed with peels left on |
| | thyme or rosemary branches |
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| (ID: 1970) Mirror: rec.food.recipes: Thu, Jul 21, 2005 |