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WATERTAND RESEPTE VIR OUD EN JONK
Waar ons almal hou van kosmaak en bak!
BARBEQUE AND BARBEQUE SIDE DISHES
BRAAI BYKOSSE - BROOD, ROOSTERKOEK & PASTEIE
BRAAI - AARTAPPEL & GROENTE GEREGTE
BRAAI - PAP, PAPTERTE & POFFERS
DOPPIES & VULSELS VIR KLEIN TERTJIES
DRINKGOED - SKOMMELS, YSTEE EN KOFFIE
CANNING - VEGETABLES & PESTO RECIPES
KOEKSISTERS, SNACKLE, POFFERS & ECLAIRS
MAALVLEIS - FRIKKADELLE, PATTIES & VLEISBROODJIES
PANNEKOEK, PLAATKOEKIES, WAFELS & JAFFELS
ROOMYS, NAGEREG SOUSE & VLA
TERTE & ROLKOEKE - SOET
TARTS & SWISS ROLLS - SWEET
OUMA SE KOMBUIS - KOEKE, KLEIN KOEKIES, TERTE, TERTJIES & NAGEREG
Skud Amarula Cream en melk met fyn ys (crushed ice)
Voeg Coca Cola en meng liggies.
Gooi in lang “cocktail” glas
Use good quality coffee. If you are using instant coffee, heat up some of the full cream and add the coffee to it. If you are using grounded coffee, make about 100ml of very very strong coffee. Let it cool. Add the whiskey, condensed milk, full cream and honey and mix well. Pour into a bottle and leave in the fridge for 7 days. Shake it daily.
You might want to double up as it will go fast!!!
Klits alles saam tot glad en gooi in bottels.
Hoe langer hy staan hoe lekkerder!
1 tablespoon coffee (any kind of coffee eg Ricoffy)
8 proppies whiskey of soveel jy wil
Mix coffee, whiskey, condensed milk, full cream and honey and mix well.
Pour into bottle and leave in fridge for 7 days.
Makes a 750ml bottle of amarula cream
1 x 397g kondensmelk, volroom
Klits al die bestanddele baie goed saam tot goed gemeng.
Gooi likeur in droë gesteriliseerde bottels, sit prop op, verseël en entiketteer. Plaas in yskas vir minstens 3 weke voor gebruik om die geur te ontwikkel. Daarna sal dit ongeveer 6 maande in die yskas hou. Lewer 1 liter
180 ml melk geklitste room vir versiering plaas sjokolade koffie poeier brandewyn en melk in n groot beker.
[ word gemaak in mikrogolf!!]
Gooi die Cointreau, bosbessiesap, suurlemoensap en ysblokkies in ‘n mengfles.
Skud, skud en skud nog so bietjie.
Gooi dan die vloeistof in ‘n verkoelde martiniglas af. Plaas die stukkie lemoenskil in vir ekstra sitrusgeur. Dis ‘n pienksensasie!
Dis alles in die naam! Dita Von Teese het hierdie mengeldrankie ontwikkel na
‘n reeks proesessies met Cointreau. Haar skepping reflekteer haar smaak: gesofistikeerd, flirty en spicy.
1 viooltjie ‘n paar ysblokkies
Gooi al die komponente van die drankie in ‘n mengfles en skud dit alkante toe.
Doop jou martiniglas se rand in ‘n bietjie water en dan in fyn gemmer.
Plaas die viooltjie in die glas en skink die drankie by
Verwelkom jou gaste met ’n glas warm speserywyn om die ergste koue vinnig hok te slaan.
1 lemoen, in dik skyfies gesny
125 ml brandewyn of Van der Hum-likeur
Verhit die rooiwyn, lemoenskyfies, suiker en speserye saam.
Voeg die kookwater, brandewyn of likeur by en verhit tot deurwarm.
Laat staan die wyn ’n rukkie om te trek en verwyder dan die speserye. Skink in glase.
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Probeer dié (nie-tradisionele) Glühwein-resep.
1 bottel (750 ml) rooiwyn
sap van 2 lemoene
1 lemoen, in ½ cm-skywe gesny
1 suurlemoen, in ½ cm-skywe gesny
12 cm-kaneelstokkie, in die helfte gebreek
2 k rooibostee (2 teesakkies op 2 koppies water)
Meng al die bestanddele saam in ‘n groot kastrol.
Roer oor ‘n lae hitte totdat die suiker gesmelt is – moenie dit laat kook nie.
Dit neem net so 10 minute en dan kan jy begin proe!
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
IRISH CREAM & ROOM LIKEUR
1 x 397 g kondensmelk
250 ml vars room
10 g donker sjokolade, gesmelt
Meng alles goed saam in menger/versapper. Klits ongeveer 15 minute. Hou koel en bedien.
IRISH CREAM (1) (INTERNET)
1 groot blik Ideal melk
1 groot blik (397g) kondensmelk
2 t kitskoffie, opgelos in klein bietjie kookwater
Meng in menger vir 10 minute. Bottel. Lewer ongeveer 750 ml.
IRISH CREAM (2) (INTERNET)
1 x 397 g kondensmelk
1 k vars room
Plaas in menger en meng tot glad. Bedien oor ys. Berg goed verseël en skud voor bediening.
IRISH CREAM (3) INTERNET
1 e koffie opgelos in 3 e kookwater 1 blik (397g) kondensmelk
1 k whisky 250 ml 'heavy cream'
Klop alles goed saam.
IRISH CREAM (4) INTERNET
1 e kakao, opgelos in water
½ k Irish Cream
2 scoops sjokolade roomys
Meng in versapper en voeg dan ys by. Versap tot glad. Maak 'n heerlike ryk milkshake.
30 ml kitskoffiekorrels, opgelos in 'n bietjie kookwater
Plaas die witsuiker en water in 'n kastrol en verhit terwyl gedurig geroer word, totdat al die suiker opgelos is.
Laat kook sowat 6 minute lank om 'n dik stroop te vorm. Voeg die res van die bestanddele by en meng
goed. Giet in 'n skoon fles en draai die deksel toe. Bêre sowat 2 weke lank voordat jy dit gebruik.
Lewer 450 ml likeur.
1 x 397 g kondensmelk
1 x 310g blik room
1 eier 10 ml vanilla
10 ml Nescafè Classic
Meng die kondensmelk, room, eier en vanielje in 'n bak. Los die koffie op in die brandewyn en voeg by
melkmengsel. Klop goed. Gooi in 'n bottel, verseël goed en bêre in die yskas. Skud voor bediening.
Lewer ongeveer 950 ml.
1 k sterk swart koffie
Kook stroop van water en suiker en voeg dan die koffie by en meng. Laat afkoel.
Voeg vodka, Cane, wyn en vanilla by. Laat koud word. Gooi in bottels en verseël.
Laat staan 3 - 4 weke voor gebruik. Lewer ongeveer 2 liter.
KOFFIELIKEUR (4) KAHLUA (INTERNET)
Meng suikers en water. Kook 5 minute. Voeg geleidelik die koffie by, terwyl met 'n klitser geroer word.
Meng goed. Gooi in bottel, voeg vodka en vanilla by. Verseël en laat staan minstens 2 weke. Lewer
KOFFIELIKEUR (5) (KAHLUA - INTERNET)
6 (3) k suiker
6 (3) k water
20 (10) t kitskoffiekorrels
1,9 (1) liter vodka
12 (6) t vanilla
Meng suiker, water, koffie saam en bring stadig tot kookpunt. Verlaag hitte en prut vir 1 uur. Verwyder van
hitte en bedek vloeistof met gladwrap. Laat staan vir 12 ure. Verwyder plastiek (dit sal die vel verwyder wat
bo-op gevorm het). Voeg vodka en vanilla by, roer goed deur. Bottel en verseël (in donker bottels). Lewer
3 (1,5) liter. Kan dadelik gedrink word. Word bitter as dit lank staan.
Meng suiker, koffie en water en roer oor medium hitte totdat die suiker opgelos is. Laat kook en prut vir 3
minute. Verkoel en voeg vanilla, rum en brandewyn by. Gooi in gesteriliseerde bottels en stoor op 'n koel,
droë plek vir ten minste 2 weke voor gebruik. Lewer 500 ml.
KOFFIELIKEUR (7) INTERNET - SOUTH SEAS KAHLUA
Meng koffie, suiker en 2 k kookwater, roer brandewyn by en laastens vanilla. Verseël en laat minstens 4
weke verouder. Lewer ongeveer 6 k.
Meng suiker, koffie en 2 k kookwater. Roer tot suiker opgelos is (verhit weer, indien nodig). Giet in bottels.
Voeg whisky by en skud effens om te meng. Laat verouder vir 2 maande. Hierdie likeur kan tot 8 jaar en
langer verouder en sal net verbeter met tyd.
3 k goedkoop whisky
56 g goeie kitskoffiekorrels
Kook water, suiker en koffie totdat die suiker opgelos is en stroop effens verdik het. Voeg vanilla en whisky
by wanneer effens afgekoel. Verseël en verouder 1 maand.
KOFFIELIKEUR (10) KAHLUA - INTERNET
Kook suiker, koffie en water. Verminder hitte en simmer 1 uur. Laat afkoel en voeg vanilla en whisky by.
Bottel en verseël. Lewer ongeveer 1,9 liter.
KOFFIELIKEUR (11) BOTTEL EN BêRE
500 ml langlewe room
1 x 397 g kondensmelk
Meng al die bestanddele behalwe die koffie en kookwater goed. Los koffie op in kookwater en voeg by die
res van die bestanddele. Meng alles goed saam en giet dit in 'n gesteriliseerde botter en verseël dit.
Verkoel ongeveer 5 dae lank in die yskas voordat dit gebruik word. Kan tot 6 maande in yskas bewaar word.
KOFFIELIKEUR (12) MURIEL BRANDSKOOL
11¼ k fyn bruinsuiker
14 t Nescafe koffie
Meng alles goed saam. Laat koud word en voeg een groot bottel (750 - 1000 ml) Cane by. Bottel en bêre.
VIR DIE KOUE AANDE WAT NOU VOORLE!
Maak dit in die mikrogolf teen volle krag vir 5min
300 gram wit suiker
60 ml suiwer kits koffie
Meng water suiker en koffie in n bak [ wat jy in n mikrogolf kan gebruik] mikrogolf sonder om te bedek vir 5 minute op vollekrag. roer minstens 2 keer gedurende die kooktyd.
Voeg die geursel by en laat afkoel.
Roer vodka in. giet in mooi likeur bottels en bedek. sit in n koel donker plek. skud bottel af en toe.
Laat staan vir 6 MAANDE voor gebruik!!
Plasing: Natasja Willers / WATERTAND RESEPTE VIR OUD EN JONK
MELKTERT EN AMARULA SKOMMEL
MELKTERT EN AMARULA SKOMMEL
Kook melk en pypkaneel stokkies vir 5 minute.
Meng suiker, meelblom, mielieblom en sout saam.
Skep van die warm melkmengsel by die meelmengsel en roer goed met ‘n houtlepel..
Gooi die meel en melkmengsel terug by die warm melk en klop aanhoudend oor lae hitte tot verdik en gaar.
Verwyder van hitte en roer botter by, klop eiers een vir een by en klits aanhoudend tot dik.
Meng twee koppies vanielje roomys, ¼ koppie Amarula en die melktertpap in ‘n voedselverwerker tot goed gemeng.
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
125 ml ingedampte melk
fyn kaneel, om oor te strooi
Meng die vodka, kondensmelk en ingedampte melk saam en gooi dit in sopieglasies.
Sprinkel fyn kaneel bo-oor.
Bron; Idees / Kos & Onthaal
Plasing: Henriette Wessels/WATERTAND RESEPTE VIR OUD EN JONK
Makes approximately 860 ml
One 375 ml bottle Vodka (you can reduce it to 300 ml if you prefer less kick)
One 395 gram (300ml)
tin of condensed milk (use up to two cans to make it thicker and sweeter)
Half of a 375 ml tin evaporated milk
Ground cinnamon to serve
Mix well, using a food processer or whisk, and bottle, or simply pour the ingredients into a 1-litre bottle and shake well.
Keep in the fridge. Shake well before pouring into shooter or shot glasses.
Sprinkle each melktertjie with ground cinnamon and serve chilled.
Plasing : Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
Lewer 600 ml likeur
30 ml kakao, opgelos in 'n bietjie kookwater
Plaas die witsuiker en die water in 'n kastrol en verhit, terwyl gedurig geroer word.
Laat kook tot 'n dik stroop, ongeveer 6 minute lank.
Voeg die res van die bestanddele by en meng goed.
Giet uit in 'n skoon bottel of fles, draai die deksel toe en
bêre in 'n donker plek. Bêre sowat 2 weke lank voordat jy die likeur voorsit.
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Mal vir mango (nie-alkoholies)
• 1 liter lemoensap
• 1 heel mango, geskil en gekap
• 50 ml grenadien
Pols die lemoensap, die helfte van die mango en die piesang met ’n handmenger saam. Gooi dit ’n groot beker of ponsbak. Gooi die grenadien versigtig teen die kant van die beker of bak af sodat dit op die bodem gaan lê. Sit die orige mango en ’n paar blokkies ys by.
Bereidingstyd: 5 minute, plus vriestyd
• 100 ml gekapte waatlemoen, pitte uitgehaal
• ’n skeut vars suurlemoensap
• 100 ml fyn ys
• 50 ml vodka
Pols die waatlemoenstukke in ’n versapper en gooi dit deur ’n sif. Meng die waatlemoensap, suurlemoensap en fyn ys saam en hou dit in die vrieskas tot jy gereed is. Voeg die vodka by en pols tot die ys heeltemal fyn is. Skep in ’n martini-glas en versier met ’n jellie-ster, as jy wil.
• 30 ml aarbei-likeur
• 30 ml wit rum
• 30 ml gesnyde of gekapte aarbeie
• ’n lemoen- of suurlemoenskyfie
• suurlemoen- of aarbeigeur vonkelwater
Gooi die likeur en rum in ’n lang glas en voeg die aarbeie en lemoen- of suurlemoenskyfie by. Vul die glas op met yskoue vonkelwater.
Bron: Idees / Kos en Onthaal
Plasing: Henriette Wessels/WATERTAND RESEPTE VIR OUD EN JONK
Volg ons blitsgids oor resepte en gereedskap vir skemerkelkies en meng self
drankies vir jou partytjie.
Dié bekervormige houer met ’n deksel en siffie word gebruik om drankies met
ys te meng. Die vloeistof word afgegooi en die ys bly agter.
Dit word gebruik om die ys uit ’n drankie te verwyder nadat dit geskud is.
Noodsaaklike gereedskap, want ys vorm die basis van baie drankies.
Dié klein, spiesvormige stokkies met plat handvatsels word gebruik om vrugte op te ryg, drankies mee te roer of sommer net te versier. Roerstokkies kom glo uit die 1930’s toe ene Jay Sindler gesukkel het om die olyf uit sy martini-glas te kry en die blink gedagte gekry het om ’n spesiale stokkie vir dié doel te ontwerp.
Word gebruik om mengeldrankies mee te versier.
Daar is verskillende soorte: die gewone reguit strooitjie, die konsertina-strooitjie met die geboë punt, die gedraaide strooitjie, en die lepelstrooitjie met ’n wye mondstuk om ysdrankies mee te drink. Kyk in partytjiewinkels en supermarkte wat beskikbaar is.
Dié ingelegde, versoete kersies word in baie mengeldrankies gebruik. Die kersies word in pekelwater of alkohol ingelê en dan gedoop in ’n suikerstroop wat met rooi koskleursel gekleur is. Laastens word die kersies met amandelgeursel gegeur.
Nou vir die lekker deel – die resepte om die drankies te meng.
Maak ’n fluitglas kwartvol met yskoue perskesap. Gooi die glas vol verkilde
vonkelwyn en bedien die drankie sonder om dit te roer.
Gooi 30 ml vodka, ’n paar druppels Tabasco-sous, suurlemoensap en worcester-sous in ’n lang glas vol ys. Maak vol met tamatiesap en roer goed.
Gooi 45ml tequila, 30 ml lemmetjieof suurlemoensap, 15ml triple sec en 60 ml fyn ys in ’n mengfles. Skud goed en skink deur ’n siffie.
Gooi 45ml vodka en 15ml droë vermoet in ’n mengfles vol ys. Roer goed en skink dit dan deur ’n siffie. Sit ’n olyf by as jy wil.
Meng 30 ml ligte rum, 15ml lemmetjiesap, 5ml suiker en 125ml vars aarbeie met ’n voedselverwerker of handmenger. Gooi oor fyngemaakte ys en bedien.
Gooi 30 ml tequila en 120 ml vars lemoensap in ’n glas vol ys. Roer goed en gooi dan 7 ml grenadine stadig by.
’n Shirley Temple is ’n heerlike nie-alkoholiese mengeldrankie. Gooi 30 ml Grenadine in ’n glas vol ys. Vul met koue gemmerlim of limonade, meng goed en skep ’n lepel vol vars room bo-op.
Bron: Kos & Onthaal
Plasing: Henriette Wessels/WATERTAND RESEPTE VIR OUD EN JONK
Meng 1 bottel rooiwyn,
1 perske (in skyfies gesny),
1 lemoen (middeldeur en dan in skywe gesny),
100 ml suiker en 2 kaneelstokkies.
Laat dit vir ’n uur of twee eenkant staan en voeg dan 750 ml limonade of gemmerlim en ys by.
Bron: Idees / Kos en Onthaal
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
1 t ketchup (tamatiesous)
Plaas al die bestanddele in 'n voedselverwerker en verwerk tot fyn
(maak seker jou voedselverwerker is geskik vir ysverwerking).
Giet in 'n glas en versier met radysse of met 'n chilli en basiel blaar
Bron: Carol / Tuin en Tafel - Pasella
Plasing : Henriettte Wessels / WATERTAND RESEPTE VIR OUD EN JONK
500 ml Tamatie Cocktail sap
Tabasco sous na smaak
Meng al die bestanddele.
Plaas in bak en sit dan in vrieskas vir 2 ure.
Haal uit en meng met vurk.
Sit weer terug in vrieskas vir ‘n verdere 2 ure.
Haal uit neem vurk en skraap die mengsel.
Skep die skraapsels af en sit in glas.
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TIA MARIA LIKEUR (INTERNET)
Meng suikers met 2 k water. Kook vir 5 minute. Voeg koffie geleidelik by terwyl met draadklitser geklits
word tot goed gemeng - laat afkoel. Giet in lang bottel, voeg rum en vanilla by. Verseël en laat minstens 2
weke staan. Lewer 1,2 liter.
TIA MARIA LIKEUR (2) MURIEL BRANDSKOOL
Maak dik stroop van 2 k suiker en 1½ k water. Kook tot dik.
Los 5 t kitskoffie in bietjie water op en voeg by stroopmengsel. Laat afkoel. Voeg by:
25 ml Rum en 500 ml brandewyn.
Plaas 1 vanillaboontjie in twee gesny in 'n bottel en giet likeur by. (Kan ook vervang word deur 2 t
vanieljegeursel. Laat staan 6 maande voor gebruik. Maak ongeveer 750ml.
Lewer 500 ml likeur.
1 x 397 g kondensmelk
1 x 250 ml vars room
5 ml kitskoffiekorrels, opgelos in bietjie kookwater
5 ml kakao, opgelos in 'n klein
Plaas al die bestanddele in 'n mengbak en klits tot goed gemeng.
Giet uit in 'n skoon fles of bottel, draai die
deksel toe en plaas in die yskas tot benodig.
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
VAN DER HUM LIKEUR
Lewer 900 ml likeur
25 ml gedroogde nartjieskil, verkrummel
Voeg die naeltjies, nartjieskil, kaneelstokkie en neutmuskaat by die brandewyn en plaas terug in die bottel.
Draai die prop toe en laat staan een maand lank. Giet deur 'n fyn sif of nat moeseliendoek.
Plaas die suiker en die water in 'n kastrol en verhit totdat die suiker gesmelt is.
Roer gedurig. Kook sowat 6 minute lank om 'n dik stroop te vorm.
Voeg die brandewyn by en meng. Giet uit in 'n bottel, draai toe en bêre sowat 2 weke lank voordat jy dit voorsit.
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE, ORANGE AND GINGER PUNCH
APPLE, ORANGE AND GINGER PUNCH
2 cups apple juice, chilled
1 1/2 cups orange juice, chilled
2 cups dry ginger ale, chilled
3 cups lemonade, chilled
125g strawberries, hulled, diced
Ice cubes, to serve
Add vodka, strawberries and ice. Serve.
If serving to children, make half the punch with half the vodka and keep the remaining half alcohol-free.
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Try some of our aphrodisiac recipes.
1 shot white crème de cacao
Shake all the ingredients in a cocktail shaker with 2 blocks of ice. Strain into a martini glass. Garnish with 2 fluffy marshmallows.
SEX ON THE BEACH
1 shot peach schnapps
2 shots orange juice
3 shots cranberry juice
Shake all the ingredients in a cocktail shaker with a small handful of ice. Strain and pour into two martini glasses. Garnish with lime slices or Liquorice Allsorts.
½ shot triple sec
2 shots cranberry juice
Shake all the ingredients in a cocktail shaker with a handful of ice. Strain and pour into a martini glass. Garnish with a slice of lime.
(2 parts sugar, 1 part water)
1 small Flake chocolate, crumbed
½ shot crème de cacao
1 small Flake chocolate, whole
Dip the rim of a martini glass in the sugar syrup and then in the crumbed Flake. Shake the gin and crème de cacao in a cocktail shaker with a small handful of ice. Pour the vermouth into the glass, followed by the gin mixture. Add a few blocks of ice (optional) and garnish with a whole Flake.
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 Cups Vanilla Ice Cream
1/4 cups Kahlua Liqueur
1/2 cups Heavy Whipping Cream
1 Whole flake chocolate bar or grated milk chocolate
Scoop the ice cream into the blender. Add the liqueur and cream and blend. Pour the blended mixture into wine glasses. Crumble or grated chocolate on top. Serve with a straw.
Plasing & Foto: Joey Kruger /Watertand Resepte vir oud en jonk.
6 whole black peppercorns
1 cinnamon stick, plus 4 for garnish (optional)
1 bottle Splattered Toad Shiraz/Cabernet Sauvignon 2010
With a fine grater, zest, then juice the orange.
With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.
Bron: Martha Stewart Recipe (with some adaptations) / Top Billing
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Here is our complete Jello shot list, all in one post, or at least complete up to this point. I haven't come across any more that have made the cut yet, so for now I give you this. A grand total of 70 Jello Shot recipes!!! Complete with the Jager Bomb, Jagermonster & Jagermaster!
1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.
2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)
3. *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum
4. *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.
5. *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.
6. *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka
7. *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)
8. *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)
9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)
10. *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)
11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)
12. *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)
13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)
14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)
15. *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)
16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum
17. *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)
18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)
19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)
20. *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)
21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka
22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)
23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.
24. *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)
25. *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)
26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)
27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)
28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)
29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)
30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)
31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)
32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps
33. *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager
34. *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint extract in the the boiling water.)
35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.
36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!
37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.
38. *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup
39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.
40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups
41. *ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.
42. *ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.
43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.
44. *APPLE PIE* 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup ofGrenadine. Stir well and cool before pouring into jello shot cups.
45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool before pouring into jello shot cups.
46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofBanana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.
47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.
48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot
49. *BLACK CAT* 1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.
50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a singleblackberry in each cup before chilling
51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.
52. *CRYPTINI* 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.
53. *FRENCH TICKLER* 1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.
54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.
55. *JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool
56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.
57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.
58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring intojello shot cups.
59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.
60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.
61. *PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.
62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.
63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.
64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.
65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.
66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.
67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.
68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.
69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.
70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)
Bron: Skinny Fiber with Melissa
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Margaritas are stepped up with coconut and pineapple flavors in this amazing drink.
Coconut water flavored with pineapple and coconut tequila are mixed with lime juice and agave nectar to create this delicious drink!
•2 oz Coconut Tequila
•4 oz. Coconut water flavored with pineapple
•1 T agave nectar or more to taste
•juice of ½ lime juice
•salt to rim the glass, optional
1.combine all ingredients in a shaker except the salt
2.run a slice of lime around the edge of the glass and dip edge of glass in salt
3.add crushed ice to the glass and fill with margarita
Author: Aubrey / Real Housemoms
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
Suggested pan: 9" x 13" cake pan, or molds
Yield: about 45 jelly shots
Garnish: Maraschino cherries, if desired
If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel. This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Pour into pan and refrigerate until fully set, about an hour.
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.
(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in. Cut the very bottoms off the cherries so they will stand upright.)
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight. (Its ideal to let this chill overnight so the layers can fully bond.)
To serve, cut into desired shapes or unmold.
I Love showing my personality in my cooking
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
3 parts red wine
1 part orange juice
sliced fruit such as oranges and lemons
1.Mix all the ingredients together in a large jug and add more red wine, orange juice or lemonade according to taste and desired strength.
2.Pour into glasses, garnish with mint sprigs and fruit.
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
1 bottle of vodka
1 bottle of tequila
1 bottle of Ever clear
1 bottle of JD whiskey.
Fruit, like 3 oranges, and a bundle of grapes (or any fruit you like).
2 cans of pineapple juice.
2 frozen cans of minute maid fruit punch.
2 frozen cans of minute maid limeade.
1 frozen can of apple juice.
1 frozen can of orange juice. & a bag of ice!
It is probably the best thing ever!
Poor in an ice chest or a trash can(new/clean of course), and enjoy!
Eat the fruit the last!
Bron: Whiskey and Moonshine Recipes
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
½ lemon or lime To garnish:
3 tsp white crème de cacao
3 tsp good-quality rose syrup (see note)
Rub the rim of an chilled elegant martini glass with the lemon or lime, then dip into a saucer of drinking chocolate.
Combine the vodka, crème de cacao and rose syrup in a cocktail shaker with a handful of ice.
Stir well, then strain into the martini glass.
Add a few drops of rosewater and garnish with rose petals, if you like.
Rose syrup is available from specialty food stores.
Plasing: Tina De Comarmond/WATERTAND RESEPTE VIR OUD EN JONK
3 x 750ml bottles ginger beer, chilled
Juice 6 limes. Cut remaining 3 limes into small wedges. Pour vodka and 1 cup lime juice into a carafe or jug. Stir to combine.
Half-fill twelve 300ml-capacity highball glasses with crushed ice. Pour over 1/3 cup vodka mixture. Top with ginger beer and lime wedges. Serve.
You'll need about 1kg crushed ice. Keep in a colander over a bowl in the freezer.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
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