Pour Apple Cider and Ginger Ale in bottom of 30-cup percolator.
Place Red-Hots, cloves, and cinnamon sticks.
in percolator basket.
Let perk.
Makes 30 cups Hot punch.
Make a spiced tea by boiling together for 10 minutes 2 cups water, cloves, cinnamon and ginger.
Make a syrup using 2 cups of sugar and 2 cups water.
Mix the spiced tea, hot tea, syrup and grape juice.
Strain juice of lemons and oranges and add just before serving.
Serve hot.
Serves 35 and 50.
Make the strong tea and melt the red hot candies in it.
Put the cloves in a small piece of cheesecloth.
Put in warm tea mix. Let set about 1 hour, or until somewhat cool.
Add juices and extract, then water.
Sugar to taste (Usually you do not need to add any sugar.)
Refrigerate.
Warm it as you need it.
Serve hot. Serves 24.
After cake is removed from oven, while hot, punch holes in cake with wooden spoon handle.
Pour cream in over cake.
Then pour caramel topping over cake.
Chill in refrigerator.
After cake has cooled, top with Cool Whip.
Combine apple cider, cranberry-raspberry juice, raspberries, brandy, brown sugar, cinnamon, ginger, cloves and allspice in a 4- to 5-quart Dutch oven; bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Strain punch through a sieve lined with cheesecloth.
To serve, return punch to Dutch oven. Add apple wedges. Cover and heat until boiling.
Pour hot punch into a heatproof bowl or transfer to crockpot. Serve in heatproof cups, floating an apple wedge in each serving.
In a sauce pan over low heat, combine the hot black tea and rind of two oranges (grate with carrot peeler or cheese grater);heat for 5 minutes.
Remove from heat and allow to cool.
Add the honey or sugar and stir until dissolved.
Pour into a punch bowl with ice.
Add the amber rum, apple brandy and dry red wine.
Garnish with diced oranges and lemons.
Stir flavored gelatin into 1 cup boiling water until sugar is dissolved.
In large bowl, sprinkle gelatin over cold juice and let stand 1 minute.
Add hot juice and flavored gelatin mix into cold juice mixture and stir until gelatin is completely dissolved.
Pour into 13x9x2-inch pan and refrigerate until firm (3-4 hours).
Cut into squares to serve.
Dissolve jello and sugar in hot water, then add cold water,
Soak the vermicelli in hot water for 30 minutes. It
Add water to orange juice and lemonade according to package directions.
Dissolve Jello in hot water as directed on package. Place cinnamon stick in Jello and hot water.
Mix all ingredients. Punch can be served hot or cold.
Dissolve gelatins in hot water. Add cold water and orange slices. Mix well. Chill until cool. Add ginger ale and some ice cubes just before serving. Makes about 2 quarts.
In a 5-quart punch bowl, pour in juice.
Then add lemon juice. In another container mix jello, sugar and hot water.
Stir until all ingredients are dissolved.
Add cold water.
Add this mixture to punch bowl.
Chill.
Add ginger ale just before serving. Sherbet can also be added if desired.
Different color jello makes different color punch:
cherry for red, lemon for yellow, orange for peach and lime for green.
Yields 25 servings.
ined with cheesecloth.
Taste punch and sweeten accordingly. Apple Cider
Dissolve instant coffee in hot water. Pour over ice cream in large punch bowl.
Add ice and rum flavoring.
Combine heavy cream, 1 tablespoon instant coffee and honey. Whip to soft peaks. Fold 1/2 whipped cream mixture into punch.
Top with remaining half.
Mix jello with hot water.
Add Kool-Aid, sugar, water and juices.
Chill.
Just before serving, add chilled Sprite.
In punch bowl, pour punch over sherbet.
Melt sugar in hot water. Heat but do not boil. Add jello and Kool-Aid.
Cool. Add orange juice, lemonade, pineapple juice and apple juice.
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.
In a large saucepan, combine hot water, sugar and jell-o, stirring until dissolved.
Set aside and let cool.
Combine cold water, almond extract, pineapple and lemon juice in a large bowl and stir in cooled jell-o mixture.
Freeze until about 3 hours before serving.
To serve chop up partially defrosted mixture and combine punch with chilled soda or gingerale in a large punch bowl.
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.