Mix together all the ingredients. Keep in a tightly sealed container.     strongServings: 1/strong  

Prepare orange juice as directed on can. Heat orange juice and apple cider just to boiling over low heat. Pour about 1 cup orange juice mixture into each mug. Stir in 2 ts rum if desired; top with orange slice. Garnish with stick cinnamon if desired. 12 servings;135 calories

Shake with ice cubes and pour into old fashoned glass rimmed with salt.     strongServings: 1/strong  

Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. Recipe By :     strongServings: 1/strong  

Place all ingredients except coconut and pineapple in the machine. Program for sweet or raisin bread. Add the coconut and pineapple when the Hitachi timer reads 3:44. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference, 07 19 95 Revise

Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6 cup bowl. Puree remaining half of liquid ingredients and banana slice

In a pitcher mix pineapple juice and cream of coconut. Stir in club soda. Serve in glasses, topped with ice cream. Makes four 10 ounce servings. Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg Source: Better Homes and Gardens

In blender or food processor, puree half of the pineapple; add to remaining pineapple. In separate bowl, whip cream; fold in pineapple, coconut and coconut liqueur (if using). Divide among 6 long stemmed glasses. Chill for 1 hour. Garnish with mint (if using). Makes 6 s

8 oz crushed pineapple in its own : juice, can/undrained 3 1/2 oz pkg. instant coconut pudding : and pie filli 3/4 c milk 1/2 c dairy sour cream In food processor bowl with metal blade or blender container, combine all ingredients. Cover; process 30 secon

CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. br

*To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often. Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2 inch baking pan. Keep the popcorn

Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and bring to a boil. Cover and simmer 5 minutes. Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl. In a blender or food processor, blend coconut and boiling water 1 minute.

In blender, combine evaporated milk and extract. With blender running, add frozen banana and pineapple pieces, a few at a time. Add ice cubes one at a time. Blend until smooth.     strongServings: 1/strong  

Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until

Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whi

Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired.     strongServings: 1/strong  

Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. Recipe By :     strongServings: 8/strong  

Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired.     strongServings: 8/strong  

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, ra

Peel pineapple, remove eyes, and core. Cut into chunks. Combine water and brown sugar. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add pineapple; simmer in syrup until heated through. Remove from heat; stir in rum. Pack hot into hot jars, leavin

Mix all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. From: MICHAEL ORCHEKOWSKI     strongServings: 8/strong &nb

Buy the largest pineapple you can find as it will give you more meat. Look for yellow to golden orange color for sweet tasting meat. Avoid greenish color, bruises, discoloured areas, soft spots, or dried out brown leaves. Slice pineapple and combine with vodka in jar. Steep

Recipe by: From The New York Times Cookbook Although the recipe calls for making in glasses, it seems easy enough to change to a punchbowl. Mix the juices. Divide the sherbet into six tall glasses, add the juices and stir slightly. Garnish with mint.JM   &nb

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan. Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar an

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.&20;Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar

In a large bowl, combine brown sugar and rum. Mix until combined. Add pineapple; toss gently, and store in refrigerator. *TIP: To substitute for rum, use 2 tsps. rum flavor or extract and 4 tsps. water. Per serving:(1/4 cup) 30 cal. Dietary exchanges: 1 fruit

1. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar, yolks, and 3/4 cup coconut milk. Stir over medium low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil. Stir in rum. Let cool. If made ahead, chill airtight up to 1 day. Bring to room temperature;

Calories per serving: 129 Number of Servings: 2 Fat grams per serving: .362 Approx. Cook Time: Cholesterol per serving: 0.0 Marks: *DIRECTIONS* Put the pineapple in a bowl and cover with the port. cover tightly and refrigerate for 2 hours. TO SERVE: Di

The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don t think it is necessary to use distilled water in most locations. In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or

Combine lemonade concentrate, grenadine and water in bowl; mix well. Pour over ice in punch bowl. This is a nice substitute for a Bacardi Cocktail. Source: Great Recipes from Great Gardeners     strongServings: 8/strong  br

Tastes vary as to how sweet lemonade should be, so you may want to. Mix all ingredients. Serve over ice. 6 SERVINGS (ABOUT 3/4 CUP EACH); 70 CALORIES PER SERVING.     strongServings: 6/strong  

Soften sherbet and lemonade and combine with water. Stir in thawed raspberries. Add lemon lime soda or ginger ale at last minute. Nice for weddings. Shared and MM by Judi M. Phelps. [email protected] or [email protected]     stron

Combine water and sugar in large bowl. Sprinkle yeast over mixture and let stand 10 minutes. Add powdered milk, sugar, salt, shortening, and 3 cups flour. Beat til smooth. Then add enough of the remaining 3 cups flour to make a soft dough. Turn out on a floured board an

Combine all ingredients except coconut milk in a heavy pot. Pour in 1 c coconut milk & simmer over a low heat until the plantain is tender & milk is absorbed. Add more mil if necessary. Serve hot.     strongServings: 4/strong &nbs

Whipped cream Nutmeg Combine sugar, coffee, salt, vanilla, and milk; stir until sugar dissolves. Chill until serving time. Then ladle ice cream, by large spoonfuls, into punch bowl; pour coffee mixture over. Top with puffs of whipped cream and sprinkle with a little nut

Mix sugar and lime juice, then add rums. Add remaining liquors, fruit juices, water and bitters and mix until thoroughly blended. Just before serving add ice cubes and garnish with fruit. From the Admiral s Inn in Antigua, West Indies Source: Bon Appetit, June 1978

Fill a mixing glass with cracked ice. Add rum, grenadine, orange juice, lemon juice, and sugar. Shake and strain into collins glass filled with ice cubes. Fill with club soda. Garnish with a cherry and orange slice. Recipe By : Joe Robertson    

*Remove pits In medium glass bowl thoroughly combine all ingredients. Heat 10 minutes on POWER LEVEL 7 (Medium High) until sugar is dissolved, stirring once. Continue cooking on POWER LEVEL 1 (Warm) an additional 30 minutes, stirring twice. Cover and let stand 3 to 4 days. S

Plums can be found from May to August. Choose rich coloured ones ranging from fairly firm to slightly soft. Avoid hard, shriveled, poorly coloured, soft, bruised or split ones. Halve and pit plums and combine in jar with vodka (gin may be used also), sugar syrup, and cinnamo

In a small saucepan over high heat, bring water and sugar to a boil; cook until sugar is dissolved. Set aside. In a food processor or blender, puree plums, raspberried, port wine, and cooled sugar mixture until smooth. Pour into 8 by 8 inch baking dish. Freeze at least