Carolee's Punch
Jeri & Ken Strong
6 oz orange juice
6 oz lemonade
1 cup sugar
1 tsp almond extract
1 tsp vanilla
Water added to make 1 gallon.
6 oz lemonade
1 cup sugar
1 tsp almond extract
1 tsp vanilla
Water added to make 1 gallon.
Eggnog
Brian & Mary Judy
4 eggs
1/4 cup sugar 2 cups milk, chilled nutmeg 1 cup thin cream, chilled |
1 1/2 tsp vanilla
1/4 tsp salt |
Beat egg yolks until very thick and light. Add sugar, beating in thoroughly. Stir in milk, cream, vanilla, and salt. Serve immediately in glasses with a dash of nutmeg.
Frozen Fruit Slush
John & Linda Judy
3 lb fresh peaches (app. 12)
1 lb seedless green grapes
1/2 cup fresh lemon juice (2 lemons)
2 cups sugar
1 2/3 cup crushed pineapple
1 1/2 cup fresh orange juice (3 oranges)
Mix juices, pineapple and sugar. Stir to dissolve. Add peeled sliced fruit and freeze in any containers. Makes 3 qts.
1 lb seedless green grapes
1/2 cup fresh lemon juice (2 lemons)
2 cups sugar
1 2/3 cup crushed pineapple
1 1/2 cup fresh orange juice (3 oranges)
Mix juices, pineapple and sugar. Stir to dissolve. Add peeled sliced fruit and freeze in any containers. Makes 3 qts.
Fruit Slush
Mardi & Greg
Boil 5 Minutes: Then add:
4 cups sugar 4 cups cold water
4 Cups water 3/4 cup lemon juice
Freeze. shortly before serving, place lemon base in punch bowl and chop up a bit.
Then layer with:
3 bags frozen raspberries
2 bags frozen boysenberries
1 bag black berries
1 bag blueberries
2 cups drained pineapple chunks
2/3 sliced bananas
Pour 7-up over top and fold gently.
4 cups sugar 4 cups cold water
4 Cups water 3/4 cup lemon juice
Freeze. shortly before serving, place lemon base in punch bowl and chop up a bit.
Then layer with:
3 bags frozen raspberries
2 bags frozen boysenberries
1 bag black berries
1 bag blueberries
2 cups drained pineapple chunks
2/3 sliced bananas
Pour 7-up over top and fold gently.
Fruit Slush Mix
Brian & Mary Judy
4 cups sugar
4 cups water
1 - 6 oz can frozen orange juice
1/2 cup lemon juice
1 - 46 oz can pineapple juice
Combine sugar and water in a medium sauce pan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pineapple juice. You may add 5 - 6 bananas before freezing. fill 6 - 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Fill a glass with cubes. add ginger ale, let stand 15 minutes.
4 cups water
1 - 6 oz can frozen orange juice
1/2 cup lemon juice
1 - 46 oz can pineapple juice
Combine sugar and water in a medium sauce pan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pineapple juice. You may add 5 - 6 bananas before freezing. fill 6 - 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Fill a glass with cubes. add ginger ale, let stand 15 minutes.
Gallon Juice
Brian & Mary Judy
1 small can frozen orange juice
1 small can frozen lime juice (opt)
1 tsp vanilla
1 small can frozen lemon juice
1 tsp almond
Add one gallon water.
1 small can frozen lime juice (opt)
1 tsp vanilla
1 small can frozen lemon juice
1 tsp almond
Add one gallon water.
Homemade Root-beer
John & Linda Judy
1 bottle root-beer extract
5 gallons water
5 lbs. sugar
5 lbs. dry ice
Mix extract into sugar and then add water and dry ice approximately 1 hour before serving.
5 gallons water
5 lbs. sugar
5 lbs. dry ice
Mix extract into sugar and then add water and dry ice approximately 1 hour before serving.
Hot Chocolate Mix
Brian & Mary Judy
1 - 25.6 oz pkg instant dry milk (10 2/3 cups)
1 - 6 oz jar powdered non-dairy creamer
2 cups powdered sugar
1 - 16 oz can instant chocolate drink mix
Combine all ingredients in a large bowl. mix well, put in a large airtight container. Label. Store in a cool dry place. Use within 6 months. Makes about 17 cups of mix.
Add 3 T. Hot Chocolate mix to 1 cup hot water. Stir to dissolve.
1 - 6 oz jar powdered non-dairy creamer
2 cups powdered sugar
1 - 16 oz can instant chocolate drink mix
Combine all ingredients in a large bowl. mix well, put in a large airtight container. Label. Store in a cool dry place. Use within 6 months. Makes about 17 cups of mix.
Add 3 T. Hot Chocolate mix to 1 cup hot water. Stir to dissolve.
Hot Cran-Apple Drink
John & Linda Judy
2 qts apple juice
2 cups unsweetened pineapple juice
1/2 cup brown sugar
1/2 tsp salt
4 cinnamon sticks
1 1/2 tsp whole coves (placed in bag)
Simmer 30 minutes. Just before serving add 1/4 cup butter
2 cups unsweetened pineapple juice
1/2 cup brown sugar
1/2 tsp salt
4 cinnamon sticks
1 1/2 tsp whole coves (placed in bag)
Simmer 30 minutes. Just before serving add 1/4 cup butter
Hot Lemonade
Janet & LeRoy Maez
Combine & boil:
5 qts water 2-4 cups sugar |
Add:
1 whole stick cinnamon 1 - 12 oz frozen orange juice concentrate 1 - 12 oz frozen lemonade 1 T whole cloves |
Simmer gently Add a little orange extract if desired.
Kathy's Slush
Jeri & Ken Strong
2 cups sugar
1 Cup water
64 oz cranberry juice
32 oz pineapple juice
2 - 2 liter bottles 7-up
Bring sugar and water to boil. Add to juices and put in freezer. Take out to thaw just a little. Add 7-up.
1 Cup water
64 oz cranberry juice
32 oz pineapple juice
2 - 2 liter bottles 7-up
Bring sugar and water to boil. Add to juices and put in freezer. Take out to thaw just a little. Add 7-up.
Mint Punch
John & Linda Judy
Boil:
2 cups sugar 1 cup mint leaves 2 cups water Remove and strain leaves. |
Add:
2 - 6 oz cans lemonade concentrate 1 can orange concentrate |
Save covered in fridge. To serve mix scant 1/3 concentrate to 2/3 7-up.
Orange Julius Surprise
LeeAnn & Bill Weyer
1 cup milk
1 cup water 1 - 6 oz can frozen orange juice 2 T sugar 2 tsp vanilla |
12 ice cubes
2 eggs (optional) |
Mix all ingredients in blender. Yield: 6 servings
Orange Julius
Jeri & Ken Strong
1 cup milk
1 cup water 10 ice cubes 1/2 cup sugar 1 oz frozen orange juice |
1 tsp vanilla
1 egg |
Mix in blender.
Orange Pineapple Slush
Jim & Wanda Judy
1 - 6 oz can frozen orange juice
1 1/2 cup unsweetened pineapple juice
2 T undiluted frozen apple juice concentrate (optional)
1 cup nonfat dry milk
Put everything in blender and blend until mixed. Pour into ice cube trays an freeze. For slush you can either up several cubes in each glass and cover with Pierre water or 7-up and let set for 15-20 minutes. If you're in a hurry, put the cubes and liquid in blender for a few seconds. The result is quicker and smoother.
1 1/2 cup unsweetened pineapple juice
2 T undiluted frozen apple juice concentrate (optional)
1 cup nonfat dry milk
Put everything in blender and blend until mixed. Pour into ice cube trays an freeze. For slush you can either up several cubes in each glass and cover with Pierre water or 7-up and let set for 15-20 minutes. If you're in a hurry, put the cubes and liquid in blender for a few seconds. The result is quicker and smoother.
Orange Surprise (Like Orange Julius)
Brian & Mary
1/2 can frozen orange juice
1/2 cup water
1/4 cup sugar
1/2 cup milk
6 ice cubes
vanilla to taste
Blend together in a blender.
1/2 cup water
1/4 cup sugar
1/2 cup milk
6 ice cubes
vanilla to taste
Blend together in a blender.
Orange Tea
John & Linda Judy
1 - 16 oz can mandarin oranges (do not drain)
1/2 cup sugar
2 T cornstarch
2 1/2 cups water
Simmer in saucepan and mash oranges with potato masher. Strain if desired. Serve warm with Oriental dishes.
1/2 cup sugar
2 T cornstarch
2 1/2 cups water
Simmer in saucepan and mash oranges with potato masher. Strain if desired. Serve warm with Oriental dishes.
Pineapple Orange Drink
Lynn & Richard Barker
5 lbs sugar
8 oz citric acid
1 lg can unfrozen orange juice
1 lg can pineapple juice, unsweetened
Mix all ingredients together then add enough water to make 5 gallons. The acid really brings out the flavor.
8 oz citric acid
1 lg can unfrozen orange juice
1 lg can pineapple juice, unsweetened
Mix all ingredients together then add enough water to make 5 gallons. The acid really brings out the flavor.
Thick Fruit Punch
LeeAnn & Bill Weyer
3 cups water
1 1/2 cups sugar 1 - 32 oz can apricot nectar 1 - 32 oz bottle ginger ale 2 bananas, finely diced |
1 - 20 oz can pineapple, crushed
2 - 10 oz pkg frozen raspberries/strawberries |
Heat water and sugar until sugar dissolves. Add remaining ingredients. Pour into bowl. Freeze, stirring occasionally. To serve, spoon into cups, Dilute with ginger ale to taste.
Variations: Substitute apricot nectar with 1 - 6 oz can frozen lemonade concentrate and 1 - 6 oz frozen orange juice concentrate.
Variations: Substitute apricot nectar with 1 - 6 oz can frozen lemonade concentrate and 1 - 6 oz frozen orange juice concentrate.