Main article: Mexican Coke
In the United States, there is strong demand from Latin-American immigrant customers for the Coke they drank "back home", so Mexican sugar-based Coca-Cola in traditional contour bottles is sold in ethnic markets. In recent times, a cult following has emerged amongst younger Coke drinkers who believe this to be the pre-New Coke original formula. The company advises people seeking a sugar-based Coca-Cola to buy "Mexican Coke".
On January 23, 2011, during an NFL commercial, Coca-Cola teased that they would share the secret formula only to flash a comical "formula" for a few frames. This required the use of DVR to freeze on the formula for any analysis, which ultimately proved to be a marketing ploy with no intention of sharing the full official formula. Ingredients listed in the commercial: Nutmeg Oil, Lime Juice, Cocoa, Vanilla, Caffeine, "flavoring", and a smile.
On Dec. 8, 2011, Coca-Cola opened a permanent interactive exhibit at the World of Coca-Cola in Atlanta making the vault of secret formula visible to the public for the first time in history. The secret formula was moved to the exhibit from a SunTrust Banks vault in downtown Atlanta where it had been housed since 1925.
After Dr. John S. Pemberton invented Coca-Cola in 1886, the formula was kept a close secret, only shared with a small group and not written down. In 1891,Asa Candler became the sole proprietor of Coca-Cola after purchasing the rights to the business. Then, in 1919, Ernest Woodruff and a group of investors purchased the Company from Candler and his family. To finance the purchase Woodruff arranged a loan and as collateral he provided documentation of the formula by asking Candler's son to commit the formula to paper. This was placed in a vault in the Guaranty Bank in New York until the loan was repaid in 1925. At that point, Woodruff reclaimed the secret formula and returned it to Atlanta and placed it in the Trust Company Bank, now SunTrust, where it remained until its recent move to the World of Coca-Cola.
This recipe is attributed to a diary owned by Coca-Cola inventor, John S. Pemberton, just before his death in 1888. (U.S. measures).
- 1 oz (28 g) caffeine citrate
- 3 oz (85 g) citric acid
- 1 US fl oz (30 ml) vanilla extract
- 1 US qt (946 ml) lime juice
- 2.5 oz (71 g) "flavoring," i.e., "Merchandise 7X"
- 30 lb (14 kg) sugar
- 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
- 2.5 US gal (9.5 l; 2.1 imp gal) water
- caramel sufficient to give color
- "Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool."
- Flavoring (Merchandise 7X):
- "Let stand 24 hours."
This recipe does not specify when or how the ingredients are mixed, or the flavoring oil quantity units of measure (though it implies that the "Merchandise 7X" was mixed first). This was common in recipes at the time, as it was assumed that preparers knew the method.
This recipe is attributed to pharmacist John Reed.
Recipe is from Food Flavorings: Composition, Manufacture and Use. Makes one 1 US gallon (3.8 l; 0.83 imp gal) of syrup. Yield (used to flavor carbonated water at 1 US fl oz (30 ml) per bottle): 128 bottles, 6.5 US fl oz (190 ml).
- Mix 5 lb (2.3 kg) of sugar with just enough water to dissolve the sugar fully. (High-fructose corn syrup may be substituted for half the sugar.)
- Add 11⁄4 oz (35 g) of caramel, 1⁄10 oz (3 g) caffine, and 2⁄5 oz (11 g) phosphoric acid.
- Extract the cocaine from 5⁄8 drachms (1.1 g) of coca leaf (Truxillo growth of coca preferred) with toluol; discard the cocaine extract.
- Soak the coca leaves and kola nuts (both finely powdered); 1⁄5 drachms (0.35 g) in 3⁄4 oz (21 g) of 20% alcohol.
- California white wine fortified to 20% strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
- After soaking, discard the coca and kola and add the liquid to the syrup.
- Add 1 oz (28 g) lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
- Mix together
- 1⁄4 drachms (0.44 g) orange oil,
- 1⁄10 drachms (0.18 g) cassia (ashwins n samy co enterprise) oil,
- 1⁄2 drachms (0.89 g) lemon oil, traces of
- 2⁄5 drachms (0.71 g) nutmeg oil, and, if desired, traces of
- neroli, and
- lavender oils.
- Add 1⁄10 oz (2.8 g) water to the oil mixture and let stand for twenty-four hours at about 60 °F (16 °C). A cloudy layer will separate.
- Take off the clear part of the liquid only and add the syrup.
- Add 7⁄10 oz (20 g) glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion's dietary restrictions) and 3⁄10 drachms (0.53 g) of vanilla extract.
- Add water (treated with chlorine) to make a gallon of syrup.
On February 11, 2011, Ira Glass revealed on his PRI radio show, This American Life, that the secret formula to Coca-Cola had been uncovered in "Everett Beal's Recipe Book", reproduced in the February 28, 1979, issue of the The Atlanta Journal-Constitution. The formula found basically matched the formula found in Pemberton's diary. The recipe revealed contains:
The secret 7X flavor (use 2 oz of flavor to 5 gals syrup):
Lemon Ice Cream - compliments of Ben Kinmont, Bookseller: http://www.kinmont.com/recipes.php
2 1/4 cups of milk; 1 cup of cream; three lemons; 1 ½ cups of sugar. You grate the lemons into a pot, add milk, cream and sugar and place on a fire. While stirring the mixture, it will begin to boil and thicken; then pass the contents through a clean sieve and into another pot. When it is cooled, put it into an ice-cream freezer to make ices of it. You can place the composition into a cheese [fromage glacé] or fruit form by using the molds described earlier. To give the ice cream the color of the fruit, apply a strong saffron concoction to the mold using a small brush.
Translated from Machet, Le confiseur moderne, 1803.
Beef Rolls - Wiederholt Rouladen
Thin slices of beef round steak, trimmed of fat
chopped pickles (sweet or sour)
sliced bacon, about 1 slice per piece of meat
and few slices for frying the Rouladen in
Lay slices of meat on boards or counter. Spread with mustard and sprinkle with salt and pepper. Cover iwth chopped onion, pickles, and raw pieces of chopped bacon. Roll up, starting wiht thinner end. Tie
with thread like a parcel. Brown the Rouladen on all sides in hot bacon drippings or oil. Cover them with boiling water or vegetable stock. Simmer them closely covered for about 2 hours - don't let the stock boil. Remove the rolls and cut and remove the thread. Thicken the stock with flour or cornstarch (combine about 2 tablespoons flour with a little cold water till smooth, then stir in boiling stock till thick enough for sauce) and salt and pepper to taste. Put Rouladen in sauce and keep warm till ready to server.
In Germany, Rouladen are usually served with noodles or rice and red cabbage or cauliflower. A tomato or cucumber salad would fit too.
Pink Lemonade Pie
1 Frozen Pink Lemonade concentrate - or fresh lemons squeezed (*approx. 1 cup)
1 can condensed milk
1 tub cool whip or 2 cups fresh cream whipped
1 graham cracker crust pie / or selected crust
Mix well all ingredients
Pour into pie crust shell.
Freeze 4 - 6 hrs. or until hardened.
Dry the Sunflower Seeds Wrap a piece of cheesecloth around the head of the sunflower and secure it with string tied around the stem to keep
birds away from the seeds as they ripen. Cut the stem 12 inches below the cheesecloth-wrapped head to remove the flower after the petals have wilted and half
of them have fallen off the flower. Look for black seeds with white stripes, indicating they are ripe.
Tie a second piece of string around the bottom of the stem to suspend the sunflower with the head pointing toward the
ground. Leave in a cool, dry place until the seeds dry completely and fall into the cheesecloth. Gently shake the
sunflower to dislodge any loose seeds. Keep these in an airtight container until ready to roast.
Roast the Sunflower Seeds
Combine the sunflower seeds with 2 qt. water and 1/2 cup salt. Bring to a boil over medium-low heat. Cover the pot and simmer for two hours. Drain the seeds and dry.
Heat the oven to 300 degrees F and spread the soaked and dried seeds onto a baking pan in a single layer.
Roast the sunflower seeds for 30 to 40 minutes or until golden.
Let cool before serving.
Toothpaste, Joe Kravitz - drjoekravitz.com
1/2 Teaspoon Sodium Bicarbonate
10 Drops Water
1-2 Drops Perppermint Oil
1-2 Drops Tea Tree Oil
Banana Nut Bread
½ cup shortening
2 cups flour
½ tsp salt
1 cup mashed bananas
¾ cup sugar
1 tsp baking soda
1 tbsp lemon juice
1 cup chopped nuts
Blend shortening with sugar. Sift dry ingredients together and add to creamed mixture, blending well. Add bananas, lemon juice and nuts. Bake in well greased soup cans or loaf pans. Fill cans only one-half full. Bake at 350 degrees for 50 minutes.
NOTE: don't over bake and it will be nice and moist
Debbie Ezersky's mom's recipe for Rugaluch.
It's not very scientific-
1 cup flour
1 stick butter, room temp.
1 pint sour cream
mix together and roll into two balls, then refrigerate for 4-6 hours.
Roll out dough into a large circle (each ball should be rolled into one circle).
Then place the filling down the center and roll up like a jelly roll.
grape jelly, shredded coconut and yellow raisins;
Or raspberry (or cherry) jelly and chocolate chips (my favorite).
Bake at 350 until done (30 - 40 minutes)
Let cool, then slice into cookies.
Margarita Cocktail recipe
1 1/2 oz tequila
1/2 oz premium triple sec (preferably Cointreau)
1 oz lime juice
Rum the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.
click on the name of the cookie and bam the recipe is there. Good to keep
1-2-3 Cookies 7 Layer Cookies Allie Nelson's Famous Snickerdoodle
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World Thumbprint Cookies Thumbprint
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Mom's Lemon Peel
Peel lemon and remove most of white lining save until you have 4 or
Cover with water and boil until tender (15 minutes more or less).
Mix 4 cups of peel with 2 cups of sugar.
[Stir until syrup forms ]
until syrup when dropped into a little cold water is hard.
cookie sheet, wax paper or whatever you have.
Roll or sprinkle, cut
into little pieces, and dig in.
NEIMAN-MARCUS COOKIES - a $250.00 VALUE
click here for a story behind the recipe
(Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
18 oz. Hershey Bar (grated)
5 cups blended oatmeal
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine
powder. Cream the butter and both sugars. Add eggs and vanilla,
mix together with flour, oatmeal, salt, baking powder, and soda. Add
Hershey Bar, and nuts. Roll into balls, and place two inches apart on
a cookie sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
PLEASE READ THE RECIPE AND SEND IT TO EVERY PERSON YOU KNOW WHO HAS
E-MAIL ADDRESS! THIS IS REALLY TERRIFIC!!
Even if the people on your e-mail list don't eat sweets send
it to them and
ask them to pass it on.
10 oz hazelnuts (about a cup)
1 cup sugar
2 egg whites
1 egg yolk
pinch of salt
1 tsp. vanilla OR
1 tsp lemon rind OR
1/2 tsp. cinnamon
Grind hazelnuts. Whip egg whites, adding sugar gradually. (this time
mine didn't get really stiff, but it didn't seem to matter.) Add one
the flavorings. (i added vanilla and cinnamon.) I also slightly
whipped the egg yolk and then gently mixed it into the egg whites. Fold
the nuts into the egg mixture. Spoon batter onto cookie sheet. (i put
it onto wax paper so they didn't stick to the pan.) Bake in a preheated
300 degree oven for about 20 minutes. You can put one hazelnut in the
middle of each cookie for decoration.
When my mom made these when I was young, they were not as flat as the
ones I made. My batter was really runny, so that's why they spread
out. Our theory is that eggs were smaller way back when and one should
cut back. With the cookies I brought to you guys, I used 2 egg whites
and 2 egg yolks. I'd try using one fewer egg yolk or none at all.
2 1/2 can apricots drained and cut into pieces. (save juice)
2 can crushed pineapple, drained and save juice.
2 pkg. orange jello
dissolve jello in 2 cups boiling water and add 1 cup combined apricot
and pineapple juice, chill until slightly congealed. Fold in friut and
1 cup miniature marshmallows.
Pour into 11x7x2 baking dish and chill until firm.
1/2 cup sugar
3 Tab. flour
1 egg beaten
1 cup whipped topping
3/4 cup cheddar cheese, grated
1 cup combined apricot and pineapple juice.
Combine sugar, flour, egg and a little of the juice, stir into remaining
juice and cook until thickened, stirring constantly. Remove from heat
add butter; cool and fold in whipped topping and spread over chilled
gelatin. Sprinkle top with cheese. Chill. Gelatin salad may be made
a day ahead of time served but topping must be made the day it is served.
1 dozen egg yolks
2 to 3 quarts heavy cream
1 quart whole milk
Apple brandy (to taste!)
Break up the egg yolks in a mixing bowl; as you beat them pour in a
stream of brandy. This will cook the yolks and form a custard . After
process, mix in the heavy whipping cream and milk. (or 4 quarts of half
half.) Stir in the mixture well and begin adding apple brandy according
taste. Also add sugar to taste.
Just before serving, whip the 12 egg whites into a foam.
Use an iron skillet
and pour in enough milk to float the eggs. Heat the milk to near boiling
not let boil) then pour in the foamed egg whites. Let stand until they
puff balls. Be sure at no time the boiling process takes place. Pour
mixture on top of the punch bowl of egg nog.
Second Egg Nog Recipe:
3 oz whole milk
3 oz half & half
3 oz brandy
3 oz amber rum
2 oz Madeira (optional, if used only use 2 oz each of brandy and rum)
6 teaspoons sugar
5 dashes cardamom
5 dashes nutmeg
3 dashes allspice
Combine all the ingredients in a cocktail shaker and fill with ice. Cover and shake vigorously for at least 20 seconds. Strain into two tumblers. Sprinkle nutmeg on top of each glass.
Pancakes - Reibekuchen
large potatoes (or smaller ones)
1 1/2 Tbs. flour
1/4 tsp. baking powder
1 1/4 tsp. salt
1 onion, grated or finely chopped
Grate potatoes coarsely into a small bowl of water. Drain
Place them on a clean towel and wring the towel to extract as much moisture
as possible from the potatoes. There should be about 2 cupfuls of potatoes.
Place them in a bowl. Beat the eggs well and mix them with the potatoes.
Add and crisp. Sauté by spoonfuls in hot fat until brown and
Turn and brown second side. Serve with applesauce. Lecker!
cup of flour
1/4 cup of salt
2 Tbs. cream of tartar
1 Tbs. vegetable oil
3/4- 1 cup of water
few drops of food coloring
Mix all the dry ingredients together in a medium sized
pot. Add oil, water, and food coloring.
Stir. Cook over medium heat, stirring constantly, until the ingredients
form a ball.
This will take about 10 minutes. Remove ball from pot and knead on counter
until playdough is mixed well. The playdough should not stick much to
Store playdough in a sealed plastic bag. It should last for several
on the amount of use.
2 pkg. yeast
2 cups warm water
1/2 cup sugar
2 teaspoons salt
6 1/2 cups flour
1/4 cup oil
Dissolve yeast in warm water, add sugar, salt and 3 cups
of flour to yeast mixture and mix well.
Beat egg and oil together and add to yeast mixture and mix well.
Slowly add 3 1/2 cups flour to make a stiff dough.
Cover the bowl with a damp cloth and store in refrigerator.
Remove from refrigerator 2 hours before baking.
Shape into small balls, let rise until double in size. (Small loaf pans
or muffin tins
well greased work well for baking.) Bake at 350 degrees for 12 to 15
minutes or until golden brown.
Fried Dill Pickles
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 cup ice water
1 egg yolk
2 tablespoons Strubs Full Sour Dill Pickle brine
4 cups drained Strubs Full Sour Dill Pickles, sliced into 1/4-inch
Vegetable oil for frying
Stir flour, cornstarch, baking powder and salt into large bowl.
a well in center; add water, egg yolk and pickle juice, all at once.
with wire whisk to make a smooth batter.
Cover bowl and refrigerate for 30 minutes.
at least 2 inches of oil in deep fryer or large saucepan to 375ºF.
In batches, dip pickle slices in the batter to coat evenly and lightly.
Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes.
Drain on paper towels and serve at once. Makes about 8 servings as an
appetizer or side dish.
5 apples, cubed, not peeled
6 Snickers bars, cubed
1 cup sour cream
8 ounces Cool Whip
1/2 cup cocktail peanuts
Mix all together and refrigerate. Serve within a few hours.