Casa de la Musica
Iverson Family Cookbook
Table of Contents
Bread, Pasta, Tortillas
Main Dishes
Gone to the Dogs!


















Fireside Coffee «««««

2 cups Coffee Mate
1 ½ cups Folgers freeze dried Instant Coffee
1 ½ Swiss Miss Cocoa Mix
1 ½ cups sugar
1 teaspoon cinnamon
½ teaspoon nutmeg

Mix dry ingredients together in a large bowl.  Store in glass jars.  To make coffee boil water and add approximately 1 heaping Tablespoon of the mix.  Enjoy.

Gevalia Candy Bar Shake

Prep Time: 5 minutes


  • 1/2-cup cold strong-brewed* Gevalia® Stockholm Roast, Regular or Decaffeinated
  • 4 triangles (1/3 of a 3.5 oz. bar) Toblerone® Swiss Bittersweet or Milk Chocolate with Honey and Almond Nouget, coarsely chopped
  • 1 pint chocolate, coffee or vanilla ice cream, slightly softened
* Our suggestion for "strong-brewing" for iced coffee recipes: Start with your regular recipe and increase the coffee by 1/2.

Example: If you normally use 2 scoops of coffee in a 4-cup coffee maker, increase to 3 scoops.


PLACE the coffee and chocolate in a blender; cover.

BLEND on high speed until chocolate is chopped in to small pieces.

ADD ice cream; cover.

BLEND on high speed using on/off action until smooth.

POUR into tall glasses.

Serves 2.

Golden Sparkling Punch

This was served at Margaret and Bert Stemsrud's 50th Anniversary celebration.  It is light and refreshing.

 Equal parts of chilled:

Apple Juice

Ginger Ale

White Grape Juice

 Place in punch bowl and add small cubes of ice.

Granita de Café

 For the ice:

3 cups very strong Italian coffee

15 teaspoons sugar

 For the whipped cream:

1 cup all-purpose whipping cream

3 teaspoons sugar or to taste

vanilla to taste

 To get the right flavor, use an espresso coffee pot and Italian roasted coffee.

While the coffee is still hot, pout it into a large Pyrex pitcher, stir in the sugar. and keep stirring until it has dissolved.  Let the coffee cool a bit, and put it into ice trays in the freezer.  After about an hour, stir the contents of the trays with a fork, breaking up the crystals of frozen coffee that will have formed around the edges.   Freeze another hour, stir again with the fork.  By the coffee is nearly completely frozen.  The granita is ready for serving when it's all frozen in crystals, neither solid ice nor runny.  If left in the freezer beyond this stage, it loses its characteristic texture of tiny particles of coffee ice, and should be broken up with a fork in a bowl before serving.  Serve in tall ice cream sundae dishes alternating whipped cream and granita.  Serves six.

Holiday Eggnog «««

From Grandma Ladely
½ cup sugar
2 eggs, separated
¼ teaspoon salt
4 cups milk
1 teaspoon vanilla
1 small bottle 7-Up
½ cup cream
½ teaspoon nutmeg

Beat ½ cup sugar into egg yolks; add salt, stir in milk.  Beat egg whites until foamy; gradually add 3 Tablespoon sugar beating to soft peaks.  Add to egg yolk mixture; mix thoroughly.  Add vanilla and 7-Up and stir.  Chill.  Dot with whipped cream and sprinkle with nutmeg.

Hot Apple Cider

2 teaspoons whole cloves
2 teaspoons whole allspice
2 sticks cinnamon
2/3 cup sugar
2 whole oranges washed
2 medium red apples
1 gallon apple cider

Put all the spices in a little sack and heat with cider for 20 minutes.  Stud oranges with cloves as well as apples.  Float oranges and apples in punch bowl.  This is better if it sits a couple of days.   

Hot Buttered Rum

This is particularly good in the winter time when it's cold outside.  Chief Master Sgt. Raymond Hendricks passed this one on to us when stationed in Germany.

1 pound


1 pound

brown sugar

1 Tablespoon


1 teaspoon

ground cloves

1 teaspoon


1 pod

cardamom, crushed

Heat the above ingredients until they are all mixed together and make a paste.  This can be stored in the refrigerator for quite a while.

Dissolve 1 teaspoon of the mix in 1 cup hot water.  Add a jigger of rum (or you can use rum flavoring to taste.)  Sprinkle with nutmeg.  Actually this really tastes best if you use hot milk in place of the water and forget the rum!  

Old Fashioned Lemonade ««««« 

6 lemons--juiced, strained and seeded

2-3 quarts water

1 ½ cups sugar


Mix together, chill, and serve with lemon slices.

Mom's Famous Punch «««««

I have made this punch for numerous occasions:  graduation open houses for David and Matthew, recitals, Christmas parties.  It never ceases to gain popularity with the crowd.  It is non-alcoholic and is a pleasant accompaniment to whatever you serve.

1 large can

pineapple juice

1 quart

rainbow sherbet

1 liter

ginger ale or 7-Up

1 small can

crushed pineapple

1 box

Frozen strawberries, optional

Chill the juice and ginger ale ahead of time.  When party time comes just put the ginger ale and the pineapple juice in the punch bowl.  Add small scoops of sherbet on top.  Eventually the sherbet will melt a little and be easier to serve. It also keeps the punch cold.  

Syllabub Punch

Fresh  squeezed orange and lemon juice

Sugar to taste

White Wine or White Grape Juice

Whipped cream

  Casa de la Musica Piano Studio Ewart Cookbook

Table of Contents Beverages Appetizers Condiments Bread & Rolls Vegetables Soup & Sandwich Salads Main Dishes Casseroles Desserts Reference Gone to the Dogs!