Combine hot coffee and sugar, stirring until sugar dissolves. Chill, then combine chilled coffee with milk and vanilla.
Mix together in punch bowl.
Add spoonfuls of ice cream, stirring gently.
Top each serving with whipped cream and a sprinkle of cinnamon if desired.
Makes 3 1/2 quarts of punch.
ne hour before serving, take punch base out of freezer.
ne hour before serving, take punch base out of freezer.
Prepare frozen apple juice and lemonade according to directions.
Mix together in large container.
Add almond flavoring.
Place ice in large punch bowl, pour juice over ice and add ginger ale just before serving -- .
Stir drink mix and orange juice in plastic or glass pitcher until mix is dissolved.
Bring the sugar and water to a boil.
Be sure all the sugar is dissolved.
Pour over lemonade and orange juice.
Pour 1/2 of the pineapple juice into a blender.
Add large pieces of banana; puree.
Add to juice mixture with remaining pineapple juice. Freeze in 2 large Ziploc bags for easier access.
Thaw approximately 45 minutes to 1 hour before placing in punch bowl. Add the 2 liter bottles of ginger ale.
Combine juice and ginger ale in a punch bowl.
Top with scoops of sherbet.
Garnish with mint leaves, if desired.
Yields 26 four-ounce servings.
ized chunks.
Mix your punch together. You can sugar the
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
Add 1/2 cup crushed ice to each glass.
Place all the remaining ingredients but the sherbet in a blender and mix well.
Pour 1 cup of punch over ice in each glass.
Top each glass with a 2 tablespoon dollop of sherbet. Spear fruit slices on the rims of the glasses for garnish.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
If desired, prepare and freeze an ice ring or mold with Cherry 7-Up and some sliced citrus.
Slice desired quantities of citrus fruits.
When ready to serve, pour chilled Cherry 7-Up into the punch bowl, add ice or ice ring, sliced fruits, and serve.
HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)
Put frozen orange punch in a molder and refrigerate red punch and 7-Up to keep it cold.
Mix red punch and 7-Up in a punch bowl. Add frozen orange punch and Rainbow sherbet.
Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch.
Combine all the ingredients into a large punch bowl; and serve immediately.
This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.
he Punch:
Stir together punch ingredients in a 2 gallon punch bowl
Mix lemonade and ice water.
Add pineapple juice and Hawaiian Punch.
Stir thoroughly.
Add 7-Up.
Scoop sherbet into punch bowl.
Pour punch over sherbet very slowly.
Punch will be very frothy.
Serves 100 four ounce servings.
Day before:
Pour 1 can punch into 1 1/2-quart ring mold, freeze.
Mix remaining punch, pineapple juice, lemonade and club soda in punch bowl.
Just before serving, unmold frozen punch ring carefully.
Place in bowl, garnish as desired.
Makes approximately 2 quarts, 16 (4-ounce) servings.