Disneyland Mint Julep

Ingredients

• 2 cups sugar
• 8 cups water
• 1 cup creme de menthe syrup
• 1/3 cup frozen lemonade concentrate
• 1/3 cup frozen limeade concentrate
• optional a few drops of green food coloring
• Garnish
• lemon wedges
• mint springs
• maraschino cherries

Instructions

1. Add sugar and water to a large saucepan.
2. Bring to a boil, stirring occasionally, then remove from heat.
3. Cool for 5 minutes.
4. Pour the mixture into a large pitcher.
5. Add the creme de menthe syrup and frozen lemonade and limeade concentrates.
6. Add a little green food coloring and stir to mix.
7. Refrigerate until completely cooled, about 30 minutes.
8. Serve in a glass with some ice and garnish with lemon wedges, mint sprigs, and cherries.

PREP TIME 5 minutes | COOK TIME 10 minutes | TOTAL TIME 15 minutes
COURSE Drinks | CUISINE French | SERVINGS 10

Ingredients

• vanilla ice cream or whipped cream
• 3 oz dark spiced rum
• 2 oz butterscotch schnapps or liqueur
• 1 bottle cream soda
• 1 pinch nutmeg

Instructions

1. Spoon vanilla ice cream or lightly sweetened whipped cream into two glasses.
2. Pour the rum and butterscotch schnapps over the cream.
3. Slowly pour in the cream soda, waiting for the fizz to setting down before adding more.
4. Sprinkle the top with nutmeg and serve.

• Enough tequila and vodka to cover the grapes
• Grapes will absorb the alcohol without poking holes in them (there is already a hole where they were pulled off the stem)
• Zest of 2 limes

1. Soak the grapes in a mixture of tequila and vodka for 24 hours
2. Drained them
3. Roll them in a mixture of sugar and lime zest
4. Freeze
5. After freezing, take the grapes off the parchment lined baking sheet
6. Place in an airtight container

You can taste the alcohol, but it was not overpowering
The grapes are meant to be eaten frozen

The Bailey’s Chocolate Chip Pound Cake is a decadent treat that combines the rich flavors of Bailey’s Irish Cream with the classic comfort of a chocolate chip pound cake. This indulgent loaf is perfect for those special moments when you want to treat yourself or impress your guests with a sophisticated dessert.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• Powdered sugar for dusting (optional)

Directions:

1. Preheat your oven to 325°F (160°C).
2. Grease and flour a 9×5 inch loaf pan.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the Bailey’s and vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add to the creamed mixture, beating just until combined.
8. Fold in the chocolate chips.
9. Pour the batter into the prepared loaf pan.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
12. Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes
Kcal: 330 kcal per slice | Servings: 10 servings

Ingredients

• 1 banana, frozen
• 1 cup nonfat milk
• 2 – 3 teaspoons molasses (original calls for 2 but we like 3)
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon cinnamon

Directions

1. Add all ingredients to a blender.
2. Blend until thoroughly mixed, and serve immediately.

Traditional Pudding in a Glass

• 1 tin sweetened condensed milk (395g/14oz)
• 1 tin evaporated milk (380ml/13 fl oz)
• 300 ml vodka or fill up the condensed milk tin with vodka (10 fl oz)

Instructions

1. Empty the tin of condensed milk and evaporated milk into a jug or mixing bowl.
2. Measure out the vodka.
   Use the condensed milk tin to measure out the vodka.
   If you want more of a kick, use the evaporated milk tin.
3. Mix all the ingredients together, and place them into a bottle.
4. Chill the mixture for an hour or so before serving.
5. To serve, pour out shots, sprinkle with ground cinnamon. Cheers!

Ingredients

• 15 pieces of fish ( I’m using hake)
• 6-8 onions peeled and sliced into rings
• 1/2 a cup of water
• 1 cup of vinegar
• 5 bay leaves
• 1 tsp peppercorns
• 1 tsp Coriander seeds
• 1/2 cup of sugar
• Salt to taste
• 2 tablespoons of roasted masala or curry powder or pickled fish masala
• 2 teaspoons of turmeric
• A little cake flour to coat the fish
• A little oil to fry fish
• 1 heaped tablespoon of cornflour mixed with a tablespoon of cold water.
• 1-2 tablespoon of fine apricot jam( optional )

Method

1. Season the fish with a salt and a little turmeric , dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish .place in a big bowl and put aside .
2. In a large pot, on high heat add the water, vinegar , bay leaves , peppercorns, coriander seeds, turmeric and masala and a heaped teaspoon of salt.
3. Bring to the boil and add the onions that has been sliced into rings … Add half a cup of sugar .
4. Cook on medium heat for 8 minutes until all the flavours has infused into the onions, next add the cornflour mix and stir until you see the sauce thicken, at this stage you can add your apricot jam.
5. Take off the heat and pour over the fish in a bowl … Wait to cool .
6. Cover and place in fridge until ready to eat .
7. Enjoy.

Tips – Do not cook onions for too long or fry them , this is a pickle , meaning the onion should still have a bit of crunch to it . The sugar plays a vital role as it creates the very important sweet and sour taste synonymous with pickled fish made the Cape Malay way . I make mine the day before or else it will not last until the Friday …. therefore I use water as well in my recipe… if you are going to make it a month or few weeks in advance. ..do not add any water to the process, instead add just a bit more vinegar. Should your pickled fish taste on the bland side …too little salt is normally the culprit…
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