Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
arge spoonfuls of the Baileys Swirl (recipe below) into the pans alternately
br>Mix pineapple juice and sangria. When the sugar has begun
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
Combine sugar, rum, orange liqueur, fruits and cinnamon sticks in a large pitcher. Cover with 1 bottle of the Rioja wine and chill sangria for several hours.
To serve, spoon fruits into glasses. Pour in the sangria and top off with a splash of soda water.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher.
Cover with 1 bottle of Rioja wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
Combine crumbs, margarine and 3 tablespoons sugar.
Press firmly into bottom of a foil-lined 8-inch square baking pan.
In blender combine cheese, milk, 1/2 cup sugar, egg, flour and vanilla.
Blend until smooth.
Melt chocolate bits in saucepan; cool slightly.
Stir in 3/4 cup batter; mix.
Pour remaining batter into pan.
Pour chocolate mixture over batter; swirl with knife.
Bake at 350\u00b0 for 45 to 50 minutes.
Chill 1 hour.
Remove from pan; cut into triangles.
Top with Raspberry Sauce.
Serves 8.
ixture over cream cheese mixture; swirl together using a knife.
ogether the pineapple juice and sangria. When the sugar has begun
ce Cream with Salted Caramel Swirl:
In a mixing bowl
ce Cream with Chocolate Fudge Swirl:
In a mixing bowl
Pour limeade into a blender. Use the limeade container to measure tequila and orange liqueur; pour into the blender. Fill the blender with ice. Blend on high until all ice is crushed and the margarita consistency is thick.
Fill the base of each margarita glass with sangria. Top with margarita mixture.
mall bowl, combine the cinnamon swirl ingredients and mix well.
mixing bowl mix Cinnamon Swirl Cake according to dirctions on
ith 1/2 of the swirl mixture.
Pour another 1
Make swirl first.
Mix all ingredients
0 minutes.
Prep your swirl filling by combining the sugar
venly with spoonfuls of Caramel Swirl; with a thin metal spatula
nd walnuts.
For the swirl:.
Beat the cream cheese
Sprinkle half of the cinnamon swirl mixture over batter; repeat. Cover