1 qt. vanilla ice cream
1 qt. orange sherbet
1 qt. cold milk
1 12-oz. can lemon-lime-flavored carbonated beverage
Place the ice-cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately. Makes 24 servings.
Tylie Vick
Princeville, Hawaii
Showing posts with label Beverages. Show all posts
Showing posts with label Beverages. Show all posts
Monday, January 16, 2012
Pumpkin Spice Hot Chocolate
1/2 C. dark chocolate hot cocoa
Water or milk
2 C. milk
2 Tbsp. canned pumpkin
2 Tbsp. sugar
2 Tbsp. vanilla extract
1/2 tsp. pumpkin pie spice
Whipped Cream (optional)
Make 1/2 C. dark chocolate hot cocoa as directed on package with water or milk and set aside. In a saucepan, combine milk, pumpkin, and sugar; cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender, and process for 15 seconds until foamy. Pour into two mugs and pour half of the dark chocolate hot cocoa into each mug. Top with whipped cream and a sprinkle of pumpkin pie spice. Makes 2 servings.
Water or milk
2 C. milk
2 Tbsp. canned pumpkin
2 Tbsp. sugar
2 Tbsp. vanilla extract
1/2 tsp. pumpkin pie spice
Whipped Cream (optional)
Make 1/2 C. dark chocolate hot cocoa as directed on package with water or milk and set aside. In a saucepan, combine milk, pumpkin, and sugar; cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender, and process for 15 seconds until foamy. Pour into two mugs and pour half of the dark chocolate hot cocoa into each mug. Top with whipped cream and a sprinkle of pumpkin pie spice. Makes 2 servings.
Blue Baby Shower Punch
1 0.13-oz. envelope blue berry-flavored Kool-Aid
1 2-liter bottle lemon-lime soda
1 64-oz. bottle white cranberry juice
1 C. sugar, to taste
8 scoops vanilla ice cream
In a large punch bowl, stir together the Kool-Aid, lemon-lime soda, and white cranberry juice (can use white grape juice if desired). Taste, and stir in sugar to your liking. (I like to add the whole cup of sugar.) Float scoops of ice cream on the top. The ice cream melts a little and turns the punch a beautiful baby blue color with frothy white clouds floating on the top. Makes 20 servings.
1 2-liter bottle lemon-lime soda
1 64-oz. bottle white cranberry juice
1 C. sugar, to taste
8 scoops vanilla ice cream
In a large punch bowl, stir together the Kool-Aid, lemon-lime soda, and white cranberry juice (can use white grape juice if desired). Taste, and stir in sugar to your liking. (I like to add the whole cup of sugar.) Float scoops of ice cream on the top. The ice cream melts a little and turns the punch a beautiful baby blue color with frothy white clouds floating on the top. Makes 20 servings.
Wedding Punch
From Worldwide Ward Cookbook
1/2 C. lemon juice
1 full hand of bananas, sliced (about a mixing bowl full)
2 3-lb. bags frozen strawberries
3-4 46-oz. cans pineapple juice
3 12-oz. cans frozen lemonade concentrate
About 14 2-liter bottles lemon-lime soda (to be opened at serving time)
Pour lemon juice over bananas to prevent browning. Blend all ingredients except soda using a blender. Freeze in 1-gallon freezer bags. At serving time, mix 1 gallon frozen punch mix with 2 2-liter bottles of lemon-lime soda. makes 7 gallons of punch mix.
Darleen Frank
Lindon, UT
1/2 C. lemon juice
1 full hand of bananas, sliced (about a mixing bowl full)
2 3-lb. bags frozen strawberries
3-4 46-oz. cans pineapple juice
3 12-oz. cans frozen lemonade concentrate
About 14 2-liter bottles lemon-lime soda (to be opened at serving time)
Pour lemon juice over bananas to prevent browning. Blend all ingredients except soda using a blender. Freeze in 1-gallon freezer bags. At serving time, mix 1 gallon frozen punch mix with 2 2-liter bottles of lemon-lime soda. makes 7 gallons of punch mix.
Darleen Frank
Lindon, UT
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