Bossa Nova Cocktail with Rum (1978)

• 1 oz Galliano liqueur
• 1 oz light rum
• 1 oz apricot brandy
• 2 oz pineapple juice
• 1/2 oz egg white
• 1/4 oz lemon juice

Combine in cocktail shaker, and shake vigorously.  Pour into tall glass with ice cubes.

(Origin  - "Out of Our League" by The Junior League of Greensboro, North Carolina, Inc., 1978.)

More "Lost" Cocktails

New Orleans Gin Fizz (1963)

Dandelion Wine (1934)

Between-the-Sheets Cocktail (1946)

Brandy Alexander Souffle (1978)

• 6 tbspns brandy
• 6 tbspns Creme de cacao liqueur
• 4 egg whites
• 4 egg yolks
• 1 cup whipping cream
•  1 cup sugar
• 8 oz cream cheese, softened
• 2 envelopes unflavored gelatin
• 2 cups cold water

Soften gelatin in 1 cup water.  Stir over low heat to dissolve; add remaining water.  Remove from heat and blend in 3/4 cup sugar and beaten egg yolks.  Return to heat, and cook 2 to 3 minutes until thickened.

Gradually add mixture to softened cream cheese, mixing until well blended.  Stir in Creme de cacao and brandy. Chill until slightly thickened.

Beat egg whites until soft peaks form.  Gradually add remaining 1/4 cup sugar, beating until meringue is stiff.  Fold egg whites and whipped cream into dessert.  

Wrap a 3-inch collar of foil around top of 1 1/2-quart souffle dish. Secure with tape. Pour mixture into dish.  Chill until firm.  Remove foil collar before serving.  Serves 8 to 10.

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

More "Lost" Souffle Recipes

Macaroni Cheese Souffle De Luxe (1936)

Souffle Grand Marnier (1969)

Mocha Souffle with Rum (1967)

Lobster Cardinale Souffle (1969)

Frosty Irish Coffee with Brandy (1980)

• Brandy
• Creme de cacao liqueur
• Coffee ice cream, good quality
• Heavy cream
• Whipping cream, whipped and sweetened to taste
• Chocolate lace cookies, Pepperidge Farm preferred

Combine enough brandy, Creme de Cacao, ice cream, and heavy cream to make a drink the consistency of a milk shake.

Pour into goblets, and top with sweetened whipped cream. Stick one cookie into each drink.

(Origin   - "Orange Blossom Specials" by the Junior Sorosis League of Orlando, Florida, 1980. Recipe by Mrs. Zed C. Layson.) 

Pink Squirrel Pie with Liqueurs (1977)

• 24 almond macaroons, crushed
• 24 marshmallows
• 3 tbspns butter, melted
• 1 1/2 oz white creme de menthe liqueur
• 1 1/2 oz creme de noyaux liqueur
• 3/4 cup milk
• 2 cups whipping cream
• Red food coloring

Combine crushed macaroons and melted butter.  Press into a 9-inch pie place and bake at 350 degrees for 5 minutes.  

In the top of a double-boiler set over boiling water, melt marshmallows in milk.  Cool.  Add food coloring and both liqueurs. 

Fold whipped cream into marshmallow mixture. Pour filling into prepared pie shell.  Chill or freeze.  

Garnish with additional whipped cream, if desired Serves 6 to 8.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Wilbur H. Knight.)

Related delicious desserts

Grasshopper Pie (1978)

Harvey Wallbanger Bundt Cake (1973)

Rum Maple Pecan Pie in Brandy Pastry (1978)

Grasshopper Pie (1978)

• 1/4 cup creme de menthe
• 1/4 cup creme de cacao
• 4 egg yolks, slightly beaten
• 4 egg whites
• 2 cups milk
• 3/4 cup sugar
• 1 oz square unsweetened chocolate, melted
• 1 tspn vanilla
• 1 tbspn unflavored gelatin
• 1/4 cup cold water
• 2 tbspns cornstarch
• 1 9-inch chocolate cookie crust
• Whipped cream
• Shaved semisweet chocolate

Soften gelatin in water. In 2-quart saucepan, combine 1/2 cup sugar and cornstarch. Stir in ilk and egg yolks. Cook and stir until mixture thickens and bubbles. Remove 1 cup of custard mixture; Stir in chocolate and vanilla. Spread evenly on crust.

Stir softened  gelatin into remaining custard. Cool. Add creme de menthe and creme de cacao. Chill until partially set. Beat egg whites to soft peaks. Add 1/4 cup sugar gradually beating to stiff peaks. Fold in gelatin mixture. Pile on top of chocolate layer in crust.

Chill 4 to 6 hours. Garnish with whipped  creams and shaved chocolate. Serves 8.

(Origin - "Benson & Hedges 100's presents 100 Recipes from 100 of the Greatest Restaurants" published by Meredith Corporation, 1978. Recipes selected and edited by Pat Jester. ASIDE - Recipe is from The Pirates' House of Savannah, Georgia.)

Related delicious desserts

Pink Squirrel Pie with Liqueurs (1977)

Harvey Wallbanger Bundt Cake (1973)

Rum Maple Pecan Pie in Brandy Pastry (1978)