Ingredients:

• 1 lb. brown sugar
• 1 lb. powdered sugar
• 1 lb. butter
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. allspice
• 1 qt. French vanilla ice cream
• Rum

Preparation:

Let ice cream soften, but not melt. Stir in all ingredients. Store in freezer-safe container in freezer.

For drinks: In a mug place 2 tablespoons batter, 1 jigger rum and fill with boiling water. Stir well; sprinkle with nutmeg.

Ingredients:

• 2 cups water
• 15 tea bags (small)
• ¼ cup mint leaves or ¼ tsp. dried mint tea leaves
• 2 cups sugar
• 8 tbsp. lemon juice concentrate twist of lime
• 1 (12 oz.) can frozen orange juice concentrate
• Additional water

Preparation:

Bring 2 cups water to a boil. Remove from heat. Add tea bags and mint leaves. Cover and steep for 6 minutes. Discard tea bags. Combine tea mixture, lemon juice, lime, orange juice concentrate and enough water to make 1 gallon of liquid. Stir well. Let set in the refrigerator overnight to enhance the flavor.

Ingredients:

• 1 can pineapple juice
• 1 (48 oz.) jar cranberry juice
• 4 (12 oz. cans ginger ale
• ¼ cup sugar (opt.)

Preparation:

Mix sugar and fruit juice. Cill until ready to serve. Add ginger ale before serving.

Ingredients:

• 3 cups sugar
• 3 cups water
• 10 tsp. instant coffee (Yuban works best)
• 1 qt. vodka
• 4 tsp. pure vanilla

Preparation:

Simmer sugar, water and coffee for 1 hour. Do not boil - it will turn bitter. Cool completely. Add vanilla and vodka. Yields 3 pints. Makes good after dinner drink. Can also be mixed with ice cream for tasty dessert.

Ingredients:

• 1 liter ginger ale (chilled)
• 1 (6 oz.) can frozen lemonade (thawed and undiluted)
• 1 (12 oz. can frozen orange juice (diluted)
• 1 (750 ml.) bottle champagne (chilled)
• 12 maraschino cherries
• Orange slices

Preparation:

Pour ½ liter ginger ale and thawed lemonade concentrate into an 11-cup ring mold. Add cherries and orange slices. Freeze. Unmold in punch bowl. Add remaining ginger ale, orange juice and champagne; stir well. Make approximately 18 cups.