2 Eggs

1/2 c Sugar

4 c Evaporated milk

1 tb Instant coffee powder

- (or more as desired) 1/2 c Coffee liqueur

Beat eggs and sugar in large mixing bowl until well blended. Scald evaporated milk and coffee powder over medium heat until bubbles appear around edge.
Gradually stir about 2 cups hot evaporated milk mixture into egg mixture.
Blend egg mixture into remaining hot milk mixture.
Cook, stirring, over low heat until mixture thickens slightly.
Remove from heat.
Refrigerate until well chilled.
Stir in coffee liqueur.
Pour into ice cream freezer container.
Churn and freeze according to manufacturer’s directions. Makes 2 quarts

4 c Unsweetened apple juice

3 c Unsweetened pineapple juice

2 c Cranberry juice cocktail

1/4 ts Ground nutmeg

1 Cinnamon stick

3 Whole cloves

Lemon slices Combine all the ingredients in a large kettle and simmer for 10 minutes.
Serve hot.
1/2 cup serving – 65 calories, 1 fruit exchange 16 grams carbohydrate, 0

protein, 0 fat, 3 mg sodium, 128 mg potassium, 0 chol.
Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93

1 c Sugar; Granulated

1 c Brown Sugar; Dark, Packed

1 c Mr.
Pibb

1 c Marshmallows; Miniature

Pecan Halves; * * Use 2 to 3 cups of pecan halves. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook sugars and Mr.
Pibb in a saucepan over low heat, stirring constantly, then gradually birng to the soft ball stage (240 degrees F on candy thermometer).
Remove mixture from heat; stir in marshmallows and pecans.
Mix vigorously until marshmallows dissolve.
Quickly drop by tablespoon on wax paper to cool.
Makes 2 dozen pralines.
NOTE: If Mr Pibb is not available in your area, use Dr.
Pepper.