The Wizarding World of Harry Potter Butterbeer

1 1/3 C water

3/4 tsp butter flavoring

1 C marshmallow creme

½ tsp vanilla extract

1 envelope Dream Whip Whipped Topping Mix

1/4 tsp caramel extract (Watkins is best)

2 Tbs powdered sugar

10 12 oz cans cold A&W Cream Soda

1/8 tsp salt Butterscotch syrup (optional)

Combine the marshmallow creme and water in a medium bowl. Microwave on high for 30 seconds. If you don't want to use the microwave, use warm water. Stir until the marshmallow creme dissolves, then cool uncovered in the refrigerator until cold (about 1 hour). Add the Dream Whip packet to the bowl and mix just until mixture starts to thicken. Add the powdered sugar and salt. Mix until combined. Add the butter, vanilla and caramel flavorings and beat until desired thickness. Store covered in your refrigerator until needed. When you are ready to serve the drinks, pour a can of cream soda into a 12-ounce glass or mug. Be sure to leave about 1/2-inch of room at the top. Use the blender or a wire whip to mix the foam back to desired fluffiness. Spoon 3 to 4 tablespoons onto each drink. Drizzle butterscotch syrup over top if desired.

1 C milk 

½ C Nestles Qwick  

3 C vanilla ice cream 

Blend all ingredients together.

3 C vanilla ice cream 

1/8 tsp mint or peppermint extract 

1 ½ C milk 

10-12 drops green food coloring 

Whipped cream

cherry

Combine first 4 ingredients in a blender and blend on high until smooth. You may need to help your blender and stir the contents around with a spoon. Pour into 12-ounce cups and serve with a straw. Top with whipped cream and a cherry. Enjoy!

1. Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.

1. Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.

EGGNOG

½ C sugar  

1/4 tsp salt 

1/8 tsp salt  

1/4 C sugar

3 egg yolks  

4 C milk, scalded 

3 egg whites  

½ tsp vanilla

Beat ½ cup sugar into egg yolks; add 1/4 tsp salt and stir in milk slowly. Cook in double boiler, stirring constantly, until mixture coats spoon. Cool. Add 1/8 tsp salt to egg whites and beat until stiff; add remaining 1/4 cup sugar; beat well and add to custard along with the vanilla. Mix thoroughly and chill 4 hours. Pile lightly in punch cups. Sprinkle with freshly grated nutmeg.  Serves 6-8

CHOCOLATE EGGNOG

4 eggs, separated   

1 Tbs vanilla 

1 ½ C whipping cream, whipped to soft-peaks

½ C packed brown sugar   

2 C milk   

1/3 C grated semisweet chocolate 

2/3 C unsweetened cocoa powder    

1/8 tsp salt   

This recipe is served cold. In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk, mixing well. Cover and refrigerate at least 2 hours. Remove just before serving. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture then gently fold in egg whites. Serve immediately, garnished with grated chocolate.

1 C cold water 

½ C sugar  

6 oz can frozen orange juice concentrate

1 C milk  

12 ice cubes 1

 tsp vanilla 1 tsp 

powdered protein (optional)

Combine all ingredients except orange juice in a blender and blend until ice is crushed. Add orange juice and blend for just a few seconds more until orange juice is mixed  

1 ½ C water 

3/4 C lemon juice

10 oz jar mint-flavored apple jelly 

2 (32 oz) bottles lemon-lime carbonated beverage, chilled

3 C Unsweetened pineapple juice 

1 quart lemon or lime sherbet 

14 oz can sweetened condensed milk 

In a saucepan, combine water and jelly; cook and stir until jelly melts. Cool. In a large punch bowl, combine jelly mixture with remaining ingredients except sherbet; mix well. Scoop sherbet on top of punch; serve immediately (stirring occasionally to keep mixture blended). Refrigerate leftovers.   Yield: about 4 quarts 

1 C packed fresh mint leaves 

1 (12 oz can) frozen lemonade concentrate, thawed

Grated peel of 1 orange 

1 (12 oz can) frozen orange juice concentrate, thawed

Grated peel of 1 lemon 

1 ½ qts cold water

Additional mint leaves, optional

Place mint and peels in a heat-resistant pitcher or bowl; add boiling water. Let steep 1 hour; strain. Add concentrates and water; stir well. Chill. Serve over ice; garnish with mint if desired.

 Yield: 18-20 servings (3 quarts)

½ C cold milk 

4 scoops vanilla ice cream  whipped cream

1/4 C chocolate syrup  

cold club soda 

2 maraschino cherries

Mix milk with chocolate syrup. Divide equally into 2 tall glasses. Add 1 scoop ice cream to each glass. Pour in a small amount of cold club soda; mash ice cream in each glass with back of a long-handled spoon. Add second scoop of ice cream to each glass. Fill glasses the rest of the way with soda. Garnish with whipped cream and a cherry.  

Simple syrup: 

1 C sugar 

1 C water 

Cook sugar and water; store in refrigerator until ready to use.

To Make Lemonade: 

3-4 Tbs simple syrup 

1 ½ Tbs lemon juice 

1 C water

Mix syrup, lemon juice and water together and serve in ice-filled glasses.

1 ½ C peach nectar 

1/4 C grapefruit juice 

1 (12 oz can) seltzer or sparkling water, chilled

½ C orange juice 

2 Tbs lemon juice OR: Sprite or 7-up*

Combine juices in a 1-qt pitcher; chill. Just before serving stir in seltzer or sparkling water. Sprite or 7-up* might be something the kids would like. Serve over ice.  Yield: 4 servings (about 1 quart)

1 C milk 

1 C peaches 

dash salt 

2-3 drops almond extract 

1 C vanilla ice cream, softened

Put all ingredients except ice cream into blender, cover and blend until smooth. Add ice cream, cover and blend until desired consistency. 2 servings

3 pkg Kool-Aid (any flavor)  

3 small cans frozen lemonade

2 C sugar 

2 tall cans water (use pineapple or apple juice can to measure)

1 tall can pineapple juice 

1 lrg. bottle 7-up or Sprite  

1 tall can apple juice 

Mix all together and serve over ice.  Makes 40 servings

1-6 oz can frozen lemonade (not made) 

1 ½ C sugar 

½ tsp vanilla

1-6 oz can frozen orange juice (not made) 

10 C water 

1 lrg bottle 7-up

Mix all ingredients together.

Welch’s Grape juice 

crushed pineapple 

1 qt. 7-up 

grape koolaid (mixed), optional

Combine all ingredients together. Serve chilled.

4 C water divided 

1 C lemon juice

6 oz pkg strawberry gelatin 

½ gallon orange sherbet, softened

1 ½ C sugar 

1 liter ginger ale, 7-up or Sprite, chilled

46 oz can pineapple juice

Heat 2 cups water to boiling; add gelatin and sugar, stirring until dissolved. Add 2 cups cold water and fruit juices. Chill until ready to serve. Just before serving. Spoon in sherbet and add soda. Chill.  Yield: about 36 servings (6 ½ quarts)

1 C orange juice 

1 C dry ginger ale, 7-up or Sprite

1 C pineapple juice 

2 Tbs honey

1/4 C lemon juice 

1 pint vanilla ice cream

1/4 C maraschino cherry juice 

2 Tbs sliced maraschino cherries

Mix fruit juices and ginger ale; add honey; mix well. Chill thoroughly. Add ice cream; stir until blended. Serve in glasses; top with cherry slices.  Makes 1 ½ quarts

½ pkg raspberry-flavored drink powder 

½ C orange juice

½ pkg grape flavored drink powder 

1/4 C lemon juice

3/4 C sugar 

½ C crushed pineapple

4 C water

Dissolve drink powders and sugar in water. Add fruit juices and pineapple; chill thoroughly. Serve in frosted glasses (twirl ½ inch of rim in lemon juice, then in granulated sugar). 

 Makes 2 ½ quarts

24 oz white grape juice 

2 lbs frozen whole strawberries, partially thawed

2 (6 oz cans) frozen lemonade concentrate, thawed 

24 oz lemon-lime soda (7-up or Sprite)

In blender, place ½ cup of the grape juice, 1 can lemonade and 1 bag strawberries. Cover; blend on high speed until smooth. Pour into 4-quart nonmetal container; repeat. Stir in remaining grape juice.  Cover; freeze at least 4 hours, stirring occasionally. Remove container from freezer 30 minutes before serving. Just before serving, stir in carbonated beverage. Garnish as desired

SLUSH:

1 tsp Knox gelatin (dissolved in 2 Tbs water) 

2 Tbs lemon Juice

1 C water 

1 can (20 oz) crushed pineapple

2 C sugar 1

 pkg frozen fruit (strawberries)

2 C cold water

Boil water and sugar for 3 minutes. Add dissolved gelatin. Stir in remaining ingredients. Pour into shallow plastic container. Freeze overnight. Cut into cubes and serve with clear soda.

BANANA PINEAPPLE SLUSH:

4 C sugar  

3 C orange juice  

8 medium ripe bananas, mashed

2 C water  

3/4 C lemon juice  

1 46 oz can pineapple juice  

½ C orange juice concentrate  

3 cans (12 oz each) lemon-lime soda

2 bottles (2 liters each) cream soda

In a saucepan, bring sugar and water to a boil over medium heat; cool. Pour into a freezer container; add juices, orange juice concentrate and bananas. Cover and freeze. To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda.  Yield: about 9-1/2 quarts   

TROPICAL SLUSH: 

6 cups water, divided  

5 medium ripe bananas  

2 cups sugar

2 cans (12 ounces each) frozen orange juice concentrate, thawed

1 can (12 ounces) frozen lemonade concentrate, thawed

1 can (46 ounces) unsweetened pineapple juice

3 bottles (2 liters each) lemon-lime soda

In a blender container, process 1 cup of water, bananas and sugar until smooth. Pour into a large container; add the concentrates, pineapple juice and remaining water. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving, break up and mash mixture with a potato masher. Stir in soda.   Yield: 40-50 servings (about 11 quarts)