Spicy Rum Punch Grand Lux Cafe Copycatclone Recipes

SPICY RUM PUNCH (GRAND LUX CAFE COPYCAT/CLONE)

Steps:

• 1. Make spicy rum punch in advance using the following ADDITIONAL ingredient amounts: 1/4 cup pomegranate cranberry juice cocktail, 1/4 cup orange juice, 1/4 cup pineapple juice, 3/4 cup sugar, and 1 T cayenne pepper. Blend cayenne pepper and sugar in a small bowl. Add spicy sugar to juices in saucepan. Heat to dissolve/melt sugar. Store in a squirt bottle (like a restaurant ketchup one) in the refrigerator.
• 2. Blend 3 T granulated sugar with 1 teaspoon cayenne pepper. Using a 16-ounce capacity glass (I used a wide mouth stemmed ice tea glass), dip the rim of the glass in 1/4 cup of pineapple juice poured into a bowl wide enough to accommodate the upended glass. Pour spiced sugar onto a dessert plate. Spin the upended glass in the spiced sugar, being sure to completely coat both sides of the rim of the glass a half a centimeter inches.
• 3. Fill glass with ice (halfway). Add syrup, juices, liqueur, and rum. Stir. Either float the fruit garnish in the drink or skewer the pieces together with a cocktail pick.
• 4. Enjoy. You've earned it! Make sure to lick a bit of the spiced-sugar rim with each sip. (Translation: This is not a beverage to enjoy with a straw.).

SPICY RUM PUNCH

Steps:

• For the syrup, remove the skin from the oranges and lemons with a vegetable peeler and place the peelings in a large saucepan. Extract the juice from the oranges and lemons and add it to the saucepan with the remaining ingredients. Bring to a boil, reduce the heat and boil gently, uncovered, for 30 minutes. Strain through a fine strainer and cool. You should have 2 quarts.
• For the punch, combine the punch ingredients in a large container and mix well. Transfer to gallon jugs, cover and refrigerate until serving time.
• For each serving, place 1/2 cup ice cubes in an old-fashioned glass and pour 1/3 cup of the punch over the ice. Stir well and serve.

SPICED RUM PUNCH

Steps:

• In a small pot, bring water, sugar, and 6 cinnamon sticks to a boil. Reduce to a simmer and cook 8 minutes. Let cool to room temperature; discard cinnamon. (Refrigerate in airtight container, up to 1 month.) In a punch bowl, stir together cinnamon syrup, pineapple juice, rum, and lime juice. To serve, add ice and cinnamon sticks.

OREO - WHOOPIE PIES - COOKIES - COPYCAT / CLONE

Steps:

• cookie.
• Cream crisco, sugar and eggs together; add cocoa, water and flour.
• Add baking soda, salt and sour milk. Stir all together.
• drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.
• filling.
• Cream together first 5 ingredients and set aside.
• In double boiler or heavy saucepan, cook 1 cup of milk and 5 Tablespoons flour until very thick.
• Remove from heat and cool to room temperature. Add to creamed mixture.
• Beat with mixer until smooth, fluffy and no grains of sugar are left.
• Spread between 2 cookies.