ORANGE FLAVORED PARTY PUNCH

This recipe is from a girl I went to school with back in the '50s.

1 qt orange juice
1 qt pineapple juice
1 qt ginger ale
1 qt orange sherbet

Mix the orange and pineapple juices together. Add the ginger ale. Stir in the orange sherbet and serve immediately.

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STRAWBERRY LEMONADE PUNCH

This is a punch recipe we enjoyed in the Spring and Summer when I was a child. 

12-oz can frozen pink lemonade 

6-oz can frozen orange juice 

3 cups water 

10-oz package sliced frozen sliced strawberries, mostly thawed 

2-liter bottle of chilled ginger ale 

 In a large bowl or container combine the pink lemonade with the orange juice, water and strawberries. Mix until strawberries are completely thawed. Place the mixture in the refrigerator until serving time. To serve, remove from the refrigerator and pour into a punch bowl. Slowly add the ginger ale into the punch bowl, stirring to mix. Garnish with lemon slices and/or fresh strawberries, if desired.

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1950s HOT SPICED CIDER

8 cups apple juice or cider

1/3 cup packed brown sugar
6-inch cinnamon stick
1 tsp whole allspice
1 tsp whole cloves
1 large orange cut into 8 thin wedges
8 whole cloves

Combine the cider or juice and brown sugar together in a saucepan.

Make a spice bag by putting the cinnamon, allspice, and the 1 teaspoon of whole cloves together in a 6-inch doubled square piece of cotton cheesecloth tied up with a clean string. (Or use a tea ball and break up the cinnamon) Add spice bag to the mixture.

Bring the mixture to a boil then reduce the heat, cover and simmer for 10 minutes. Remove the spice bag and discard. Serve the hot cider in mugs.

While the mixture is simmering, stud each of the 8 orange wedges with a whole clove and place 1 wedge in each mug.

Yield: 8 (8-oz each) servings

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PERCOLATOR PUNCH

Use a 20 to 30 cup percolator to make this punch that serves 16.

1 qt apple cider
1 pt orange juice
1 tsp whole allspice
3 cinnamon sticks
1 pt cranberry juice
1/2 cup sugar
1 tsp whole cloves

Combine cider and juice in percolator. Place sugar, spices, cinnamon sticks in percolator basket. Let perk until finished.

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ORANGE PUNCH

Another old Southern Indiana recipe.

2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange

Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.

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CLASSIC CHOCOLATE SHAKE

This classic recipe is from an old newspaper clipping about an old "Shake Shop". This was supposedly their very popular chocolate shake in the 50s and 60s.

1 cup cold whole milk
3 scoops vanilla ice cream
2 tbsp chocolate syrup
whipped cream
2 maraschino cherries

Combine all ingredients in a blender and mix until blended. The longer you blend, the thinner the shake will be. Pour into two glasses, top with whipped cream and a maraschino cherry. Serve immediately.

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LIME SHERBET PUNCH

An old recipe from my childhood. This recipe is for large crowds. One recipe of this punch will serve 125 people.

5 lbs sugar
2 gallon water
4 cans (46-oz each) pineapple juice
4 large cans frozen orange juice
4 bottles (2 liters each) ginger ale
1 gallon lime sherbet

In a Dutch oven or stockpot over medium heat, dissolve the sugar in the water. Bring mixture to a boil; remove from heat and allow to cool. Add the pineapple juice and orange juice; mix well. Chill punch thoroughly and also keep ginger ale in the refrigerator. Just before serving, stir in the ginger ale and add the sherbet.

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OLD FASHIONED EASY FRUIT PUNCH

1 can (6-oz) frozen orange juice

1 can (9-oz) frozen lemonade
2 pkgs. unsweetened cherry Kool-Aid
1 1/2 cups sugar
10 cups water

Put dry Kool-Aid and sugar into a large bowl. Add 2 cups of the water and stir until the Kool-Aid powder and sugar are melted. Add remaining water, frozen orange juice concentrate and frozen lemonade concentrate. Stir until juices are dissolved. Chill until serving time. Serve in a pretty punch bowl and float thin slices of fresh orange and lemon on the punch, if desired.

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RICH AND DELICIOUS HOT CHOCOLATE MIX

This recipe is from an old local PTA club cookbook..

1 box (5 to 6 qt) powdered milk
1/2 cup powdered sugar
1 cup Nestle's Quik
1/2 cup powdered coffee creamer
1 box (4-serving size) instant chocolate pudding mix
1/4 to 1/2 cup cocoa (depending on how chocolaty you want)

Combine all ingredients together and store in an airtight container or pretty jar if giving as a gift. Directions: Use 1/3 cup mix to 1 cup hot water.

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DOROTHY'S FRIENDSHIP TEA

2 cups Tang instant breakfast drink

2 cups granulated sugar
1 1/3 cups instant tea mix
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 3-ounce packages Wyler's Lemonade mix (optional)

Combine ingredients and pour through funnel into large glass container. Cover tightly. The dry mix keeps for months in the refrigerator.

To make a quart: use approximately 1/4 cup mix to 1 quart of water

This recipe is from the late Dorothy Mengering, better known as David Letterman's mother. Dorothy was a fellow Hoosier who loved to cook and share her recipes.

The late Dorothy in her kitchen.

HOT COCOA

 1/2 cup sugar

1/4 cup cocoa (not hot chocolate mix)
dash of salt, optional
1/3 cup hot water
4 cups milk
3/4 tsp vanilla extract
Sweetened whipped cream, optional

In a medium saucepan, combine the sugar, cocoa, and salt; blend in the water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for 2 minutes. Add milk; stir and heat to serving temperature. DO NOT BOIL! Remove from the heat and add vanilla. Beat with a rotary beater or wire whisk until foamy. Serve in cups or mugs topped with the sweetened whipped cream, if desired.

Options: For Christmas, use 1/2 tsp vanilla extract and 1/4 tsp peppermint extract. Top with miniature marshmallows and put a candy cane in the mug as a stirrer.

Instead of the sweetened whipped cream, use marshmallow cream.

Add a teaspoon of instant coffee granules into the hot water for a mocha-flavored hot chocolate.

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PINEAPPLE-LIME PUNCH

This is another of the old recipes from my early years growing up in Southern Indiana.  Personally, I think all punch should have the creaminess of sherbet!

5 cups pineapple juice

1 cup lemon juice

3 cups sugar

2 quarts water

1 quart ginger ale

3 pints lime sherbet

Chill the pineapple juice, lemon juice, and ginger ale. Bring the sugar and half the water to a boil; allow to cool to room temperature.  Combine the chilled juices, sugar water, and the remaining water.

Just before serving time pour into a chilled punch bowl and add the chilled ginger ale.  Float scoops of sherbet on the top of the punch.  You may use pineapple, orange, etc. sherbet to suit your taste and/or color scheme.

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MINTED TEA NECTAR

 This drink was served to an acquaintance on a Florida vacation in the late 1950s.

3 cups cold water
2 tablespoons instant tea
3 tablespoons sugar
1 cup apricot nectar, chilled
fresh mint leaves, bruised or 1/4 teaspoon mint extract
Limeade cubes*

Mix tea and sugar together with the water, stirring until completely dissolved.  Blend in the apricot nectar and mint.  Let stand about 10 min,; remove and discard mint leaves.

To serve pour tea mixture over limeade cubes in glasses and garnish with additional springs of mint.  Serve at once.

*Limeade cubes: Take one 6-oz. frozen limeade concentrate and mix with water according to directions on container; pour into refrigerator tray with dividers and freeze.

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PINEAPPLE PUNCH

I'm not sure who named this old punch.  It is called pineapple punch, yet it has equal amounts of pineapple juice, orange juice, and lemon juice.  Have you ever used jelly in your punch? I never have, so obviously, I have not made this punch. As a diabetic, I stay away from punch. As a great-grandma, it has been many years since I made punch for occasions with my children.

3/4 cup granulated sugar
3/4 cup currant jelly
2 1/2 cups boiling water
3/4 cup pineapple juice
3/4 cup orange juice
3/4 cup lemon juice
1 1/2 cups ginger ale

Stir the sugar, jelly, and water until sugar and jelly are dissolved; cool.  Add the pineapple juice, orange juice, and lemon juice.  Pour the mixture over a block of ice in a punch bowl.  Just before serving, add the ginger ale.

Yield: 12 servings

Note: I do not change these old recipes, but I believe you stir the sugar, jelly and water in a saucepan until dissolved. Otherwise, you wouldn't need to cool.

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YELLOW GOLD PUNCH

This recipe was published in a local Southern Indiana newspaper in the 1960s and was suggested as a punch recipe for bridal showers.

2 cups water
2 cups sugar
1 can apricots, drained
1 cup lemon juice
2 cups orange juice
2 bottles ginger ale
1 can pineapple juice (12-oz)

Combine the water and sugar and heat until dissolved.  Chill.  Drain the No. 2 size can apricots and put apricots through seive.  Add to the sugar syrup and juices and chill.  Add ginger ale just before serving, in punch bowl, over ice.

Note:  You notice there is no size of the bottles of ginger ale.  In those days a bottle of a soda was a bottle of soda without all the different sizes and we hadn't heard of 2-liters!

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OLD FASHION EGGNOG

 

6 beaten egg yolks

2 1/4 cups milk
1/3 cup sugar
1 tsp vanilla extract
1 cup heavy cream
2 tablespoons sugar
Ground nutmeg

In a large heavy-duty saucepan combine the egg yolks, milk, 1/3 cup of sugar.  Cook the mixture over medium heat, while stirring, until the mixture coats a metal spoon.  Remove mixture from the heat.  Cool quickly by placing in a sink (or a pan) of ice water while stirring for a couple of minutes.  Stir in the vanilla.  Refrigerate at least 4 hours but up to 24 hours.

To serve:
In a mixing bowl, whip the heavy cream with the 2 tablespoons of sugar until soft peaks (tops fold over when beaters are removed) form.  Transfer the chilled eggnog to a large punch bowl.  Gently fold in the whipped cream and sprinkle with ground nutmeg.

Yield: 8 to 10 servings

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HOT SPICED PUNCH IMPERIAL

Have had this punch recipe around for ages.  Don't even remember when we first used it.

1 cup granulated sugar
1 cup brown sugar
1 quart medium strength tea
4 sticks cinnamon
6 whole cloves
2 quarts orange juice
2 cups lemon juice
thin slices of oranges and/or lemons for garnish

Combine the sugars with the tea, cinnamon sticks, cloves and boil for 5 minutes.  Heat the orange and lemon juices to the boiling point and mix in with the tea mixture.  Pour into a pretty punch bowl.  Float the orange and/or lemon slices on top to make it pretty.

Note: You can substitute a quart of apple cider for the tea and reduce the granulated sugar to 1 cup, if desired.

Makes about 30 punch cup servings. 

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APPLE-CITRUS WASSAIL

 

6 cups apple cider (or juice)

1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 can (18-oz) unsweetened pineapple juice
1 small can frozen orange juice,thawed & diluted as the container directs
1 orange cut into thin slices for garnish

In a large saucepan heat the cider with the cinnamon stick, bringing to a boil.  Reduce the heat and simmer for 5 minutes, covered.  Remove the lid and stir in the nutmeg, honey, lemon juice and peel, pineapple and orange juices.  Simmer an additional 5 to 8 minutes to heat thoroughly.  Serve in a pretty punch bowl with the orange slices floating atop the wassail.

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PINEAPPLE FLAVORED WASSAIL

 

6 cups apple cider or apple juice

1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings

In a large saucepan heat the cider and cinnamon stick to boiling.  Cover, reduce the heat and simmer for 5 minutes.

After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice.  Simmer another 5 minutes.

To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.

Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.

Note: A crock-pot or slow cooker is a great way to keep the Wassail warm, if desired.  Just pour the hot wassail into the cooker and set on the Keep Warm setting.

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CINNAMON FLAVORED HOT CHOCOLATE

One of the things I have always enjoyed is hot chocolate.  And I love it flavored.  Try this recipe favorite of mine.

2-oz (2 1-oz squares) unsweetened baking chocolate
2 tbsp very hot water
1 cup whole milk
2/3 cup sugar (now that I am a diabetic I use Splenda)
2 tsp ground cinnamon
1/2 tsp salt
2 cups brewed coffee
2 cups hot whole milk
1 tsp vanilla extract
Whipped cream for topping, if desired
Chocolate shavings for garnish, if desired

Melt the chocolate with the hot water and 1 cup of whole milk in the top of a double-boiler over hot water.  Add the sugar, cinnamon, and salt, mixing well.  Stir in the coffee.  Heat the mixture for 5 minutes.  Add the vanilla extract to the hot whole milk and add to the chocolate mixture; beat until frothy.  Pour into cups and garnish with the whipped cream and chocolate shavings, if desired.

Serves 6.

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