Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Beat eggs with peel of lime in a large deep bowl until very light.
Remove lime peel.
Add milk, stirring constantly.
Add rum, then Angostura and stir briskly.
Place in clean bottles; cork well.
he sugar and water in a medium size saucepan.
Bring
Thaw frozen juices.
Pour into punch bowl; add pop and mix. You may add water, if desired.
It makes the punch a little less tangy.
ood boys.
The original recipe gives no direction for mixing
huck roast in a very large pot
Put the coconut in a bowl.
Add the rum and allow it to soak for 1 hour.
Strain off the rum into another bowl.
Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.
Discard the coconut.
Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl.
Stir to mix well.
Serve over ice and garnish with slices of coconut (if desired).
Mix well until thick like a pancake batter, then add raisins
erving of dry ingredients into a large bowl, preferably the one
Mix together as for pie crust: the sugar, brown sugar, flour and butter.
Sprinkle bottom of 11 x 15 pan ungreased with 1 cup chopped nuts, then with 2 cups of above mixture.
Beat together the remaining ingredients.
Stir into flour mix. Pour over mix in pan, spreading gently and evenly.
Bake in a 350 oven 35-40 minute.
Cut into as many bars as desired.
The wine to Creme de Cassis ratio is personal preference. I prefer a slightly sweet punch so I use a bit more, if you want a dryer punch use a bit less Creme de Cassis and a dry wine like a Chablis. Pour wine and Creme de Cassis into a punch bowl. Stir gently. Add sparkling water. Taste and adjust Creme de Cassis if necessary.
anilla, coconut optional.
This recipe is transcribed as written in
olor. Add the cream a little at a time, stirring continually. Pour
In a large pot, combine the cider, white wine and creme de cassis. Bring to a boil and simmer on a low heat for 1 hour then remove from the heat, transfer to a large bowl and add lime slices, berries, mint and serve.
Mix all ingredients together in a large pitcher.
Chill well and serve over cracked ice.
Makes about 12 servings.
For a larger party, double recipe and serve in a punch bowl.
In a stockpot over medium heat, melt
Make eggnog creme anglaise: in med saucepan, combine
/2 cups) to make a soft dough.
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