TO MAKE THE PITCHER OF MOJITOS: In a large pitcher, stir together the
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a pitcher stir together orange juice and liqueur.
Fill each of 6 champagne flutes halfway with some juice mixture and top off with sparkling wine.
Add the orange juice and cranberry juice to a pitcher; stir to mix.
Pour evenly into 6 champagne or wine glasses.
Pour 1/3 cup Asti Spumanti into each glass.
Serve immediately.
Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.
In pitcher or punch bowl combine all juices.
Just before serving, add soda, orange slices and raspberries.
Fill a small pitcher with ice. Pour orange juice, sparkling wine, and peach schnapps over ice; stir well.
Stir together the sugar and 1/2 cup water in a small saucepan over medium heat.
Bring to a light boil, and cook, stirring occasionally, 3 minutes or until sugar is dissolved.
Remove from heat; add sage leaves, and let stand 5 minutes.
Remove and discard leaves.
Stir together the syrup, club soda, orange juice, and bourbon in a large pitcher; add ice cubes to fill or just serve in glasses over ice.
Serve immediately.
Combine apricot nectar, pineapple juice, and orange juice concentrate in a large pitcher. Stir in Champagne just before serving.
Combine nectar and orange juice in a pitcher.
Spoon 1 tablespoon grenadine syrup into each of 10 champagne glasses.
Add 1/3 cup orange juice mixture to each glass.
Top with champagne.
Serve immediately.
Combine first 4 ingredients in a large pitcher; stir well.
Chill.
Stir in champagne immediately before serving.
Combine pineapple juice concentrate, limeade concentrate, and water.
Chill well.
Before serving, carefully add champagne or apple juice.
Add ice or, if desired, Strawberry Ice Cubes to each pitcher before serving.
Makes about 3 quarts or 12 servings.
Strawberry Ice Cubes: Fill two ice cube trays with cleaned fresh strawberries (halve or quarter any larger berries if necessary).
Add water.
Freeze until firm.
Empty contents of drink mix tub into large plastic or glass pitcher.
Add club soda; stir until drink mix is completely dissolved. Stir in orange juice.
Serve over ice cubes in 10 tall glasses. Add orange slice to each glass.
esh strainer into a small pitcher.
Summer Camp Slushy:
Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
Simple Syrup:
In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.
Measure the 8 cups of frozen strawberries (or peaches or whatever) into a LARGE blender pitcher. (If you don't have a huge blender, just halve the recipe - you'll just be making it more often is all!).
Pour in the rest of the ingredients.
Blend until perfectly smooth.
Enjoy in a large, fancy glass!