Dust Cutters

FOG CUTTER



Fog Cutter image

This tropical tiki drink will clear the fog!

Recipe From allrecipes.com

Provided by Jennifer Baker

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 12

crushed ice
2 fluid ounces orange juice
1 ½ fluid ounces white rum
1 fluid ounce lemon juice
½ fluid ounce gin
½ fluid ounce brandy
½ fluid ounce dry sherry
½ fluid ounce orgeat (almond) syrup
1 orange slice
1 maraschino cherry
1 fresh mint leaf
1 toothpick
Calories275.5 calories
Carbohydrate24.5 g
Fat0.2 g
Fiber0.6 g
Protein0.7 g
Sodium95.7 mg
Sugar15.8 g

Steps:

  • Fill a cocktail shaker with ice. Add orange juice, rum, lemon juice, gin, brandy, sherry, and orgeat. Cover and shake until well blended. Strain into a tiki glass filled with crushed ice.
  • Skewer orange slice, maraschino cherry, and mint on a toothpick to garnish the drink.

HOMEMADE MARSHMALLOWS



Homemade Marshmallows image

Recipe From epicurious.com

Categories     Candy     Mixer     Easter     Kid-Friendly     Shower     Edible Gift     Candy Thermometer     Advance Prep Required     Small Plates

Yield Makes 64 marshmallows

Number Of Ingredients 9

Vegetable oil for brushing pan
About 1 cup confectioners' sugar for coating pan and marshmallows
3 (1/4-ounce) envelopes powdered unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Special equipment:
Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer

Steps:

  • Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
  • Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
  • In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
  • With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.
  • Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
  • Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

DUST CUTTERS



Dust Cutters image

One of my father's favorites - from the Beefsteak Mining Company. I use the frozen orange juice and lemonade in cans so I can reuse the cans for measuring everything else.

Recipe From food.com

Provided by Tendoy5

Categories     Beverages

Time 5m

Yield 12 8 oz glasses

Number Of Ingredients 7

12 ounces orange juice concentrate (1 can)
12 ounces lemonade concentrate (1 can)
60 ounces water (5 cans)
12 ounces Amaretto (1 can)
12 ounces peach brandy (1 can)
orange slice
maraschino cherry
Calories112
Fat0.3
Sodium7.3
Carbohydrate27.7
Fiber0.4
Sugar25.9
Protein0.9

Steps:

  • Mix all together in blender.
  • Serve over ice with cut up fruit.

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