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[nverland]

Ginger Baker Fizz
SERVINGS: MAKES 1 DRINK

3/4 ounce fresh lemon juice
1 large egg white
Ice
2 ounces gin, preferably Plymouth
1/2 ounce crème de cacao
1/2 ounce ginger liqueur
1 1/2 ounces chilled heavy cream
1 1/2 ounces chilled ginger beer
1 orange twist, for garnish

In a cocktail shaker, combine the lemon juice and egg white and shake well. Add ice and the gin, crème de cacao, ginger liqueur and heavy cream and shake again. Pour the ginger beer into a chilled collins glass, then slowly strain the drink into the glass. Garnish with the orange twist and serve with a straw.


CRACKER JACKS GONE WILD

INGREDIENTS
- 8 c popcorn, popped
- 1 c cashews pieces, salted
- 1 c m&m candies
- 1 c cranberries, dried
- 1 1/4 c sugar
- 1/2 c butter, unsalted
- 1/2 c corn syrup, light
- 1/4 tsp salt

DIRECTIONS
1. Line a large jelly pan (or baking sheet) with foil and then spray with Pam.
2. Combine popcorn, cashews, m&m and cranberries in a large bowl.
3. Over medium heat in a large saucepan add the sugar,butter,corn syrup and salt. Stir frequently.
4. Cook 3-4 minutes until sugar is dissolved and syrup is boiling stir occasionally. Reduce heat to medium, boil without stirring for 5-7 minutes or until mixture looks a light caramel color.
5. Boil an additional 2-3 minutes or until it is a rich golden brown. Watch carefully as it will brown quickly.
6. Remove from heat and pour over popcorn, nuts and candy mixture. Stir quickly to mix well. Pour/spread as much as possible pulling apart clumps into prepared pan.
7. Cool 15-20 minutes or until warm to the touch. Break into pieces. Store in airtight containers.
8. Enjoy within 5 days of preparation.