Mary Ann's Complete Recipe Collection -
Drinks
Mary Ann's Complete Recipe Collection -
Drinks
1 container of Raspberry sherbet (may use pineapple or orange or...?)
1 two liter of Ginger Ale
1 bottle of Champagne
In punch bowl, empty out one container of Orange Sherbet. Pour in a 2 liter bottle of Ginger Ale and one bottle of Champagne.....A real party favorite.....Mmmmm CHEERS
Freeze the ginger ale in a mold to keep it cold and not dilute the champagne too much...We made this for Adrienne's shower
Recipe Contributed by
Mary Ann Laun
4 tea bags
1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
3 lemon slices
Steep 4 teabags in 4 cups boiling water for ten minutes. Discard tea bags. Let cool. Combine lemon juice, sugar and tea. Garnish with lemon slices.
Recipe Contributed by
Barefoot Contessa via Mary Ann Laun
6-8 corona lites
one can of frozen lime juice (or you can add two, if you prefer)
1-1 1/2 cups of tequila
When I made it I used 7 beers and 2 cans of juice.
16 oz (sixteen)
8 oz Raspberry juice
2 small scoops of lime sherbet
2 small scoops of strawberries
1 small scoop of raspberries
1 scoop of ice
24 oz (original)
12 oz Raspberry juice
2 big scoops of lime sherbet
2 big scoop of strawberry
1 big scoop of raspberry
1 scoop ice
32 oz. (power)
14 oz. Raspberry juice
3 big scoops of lime sherbet
3 big scoops of strawberries
1 big scoop of raspberries
1 scoop of ice
a bag FULL of Meyer lemons stolen from Sue's tree
3/4 cup Sugar
6 cups water
Sneak over to Sue's house when she's not home (be sure to bring a bag), climb her fence and grab all the lemons you can reach. Be VERY careful to not let her neighbor see you (she takes pictures and finks!). Squeeze enough lemons for 2 cups of juice. Pour into a pitcher and add about 3/4 cup sugar (1 cup if you stole Eureka lemons from somewhere else - they are more tart). Add 6 cups of water. Pour into martini glasses and slip a slice of lemon (notched) onto the edge of your glass. Tell everyone you've added whatever kind of alcohol you'd typically add to make a REAL lemondrop drink (cuz i haven't a clue, and as long as they are only watching from afar, they'll never know the difference). Enjoy as many of these as you want - I promise... you WON'T be hung over in the morning with these! Go sit poolside with your sister (or friend) and enjoy the heck out of your accomplishments :)
Talk to Sue (Pruett)Miali, she has the story!
Recipe Contributed by
Maureen & Celia (Milligan) Kaye & Cortes
In this order put in punchbowl:
1 regular bottle of Sauturne wine (chablis will work fine)
1 large bottle of Ginger Ale
1/2 pint Apricot Brandy
1 bottle of champagne
float fruit/orange slices
freeze a ring and put in
Recipe Contributed by
Susan Miali
3,2,1
Three parts tequila
Two parts triple sec
One part lime juice
Shake it!
Recipe Contributed by
Christian Johns
3 cups raspberries
1 cup sugar
Pinch baking soda to retain color
Handfull mint to taste
Muddle it.
Boil 4 c water and add two family stule tea bags. Cool completely and add it.
Recipe Contributed by
Mary Ann from P Allen Smith's Garden to table
Ingredients
5 to 6 ounces baby spinach leaves, rinsed
2 apples, halved and cored
2 medium carrots, scrubbed
2 celery sticks
1/2 large lemon
One 2-inch piece ginger, peeled
Ice
Directions
Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer's directions. Pour the juice into 2 ice-filled glasses and serve.
Recipe Contributed by
Mary ann
1. 1 lb fresh yellow peaches, sliced.
2. ˝ bottle maraschino cherries with syrup
3. ˝ raspberries
4. 1/4 cup sugar.
5. 3/4 cup peach liqueur or peach schnapps. (I used Peach Brandy)
6. 750 mL white wine (1 bottle) ( I used Stella Rosa Peach wine)
7. 1 liter ginger ale, chilled. (add when serving)
.
I mix ingredients 1 – 6 and let marinate at least overnight. I added diet ginger ale when serving at a about 1/3
Recipe Contributed by
Helen Morales
12 oz frozen orange juice concentrate
1 1/2 quarts apple cider
1 orange, cut into 12 slices
Serve hot. Stir in 2 teaspoons of rum if desired. cinnamon stick.
Recipe Contributed by
Mary Ann Laun
1 T. honey (Winter white, pure honey)
2 T. Makers Mark
1 T. fresh lemon juice
6-8 oz hot water
Good for what ails ya...or for avoiding something that will!
Recipe Contributed by
Mary Ann Laun
Fill blender with ice.
Add 1 1/2 c. Jose Cuervo margarita mix
Add 1/2 c. Triple sec
Add 1/2 c. Cuervo tequila (we used Sauva)
Blend...
Makes a blenderful!
Recipe Contributed by
Janet
(we do 2 recipes at a time in 2 different 1/2 bottles)
6 lemons (we traditionally use Susan Miali's Meyer Lemons; you only need the zest, not the lemon juice so freeze the juice for another recipe)
1 750 ml. bottle vodka - preferably 100 proof
1 1/2 cups sugar
3 cups spring water
-Using the zester, remove the zest (colored part of the peel) from the lemon, being careful not to include any white pith - which is bitter.
-Place the zest in a 1/2 gallon jar with a tight-fitting lid, and the vodka. Cover and allow to sit at room temp. for 10 days, or until the zest is pale and the vodka has turned a deep yellow color.
Strain the liquid into a large glass bowl, leaving the zest in the strainer.
-In a saucepan, bring 3 cups of water to a boil with the sugar- stirring until the sugar is dissolved. Pour the hot sugar syrup over the zest in the strainer into a heatproof bowl. Discard the liquid to cool.
-Add the cooled syrup to the vodka, forming the liqueur. Pour this mixture into bottles with tight-fitting lids and allow to stand for 5 days.
-Store in the freezer.
We had this in Italy when we were there for the kitchen and bath show. It is served in a tiny glass as an after dinner drink. Of course, that was after each course had a different wine served with it! Whew! I've read that you can store this for at least a year.
We freeze in small ball jars and give them "to the guys" for Christmas presents.
Recipe Contributed by
Jeff and Patty Kuchenski
To Blender...
Fill to 1/2 with frozen berries, etc., (from Costco)
Add 2 cup vanilla ice cream
Fill rest with orange juice or cranberry juice
Blend on high speed
Recipe Contributed by
Melinda
1 quart lemon juice
1 1/2 - 2 cups sugar
3 quarts water
Adjust depending on the tartness of the lemon
Recipe Contributed by
Mary Ann via Melinda
6 cups cocoa
5 c. powdered milk
9 c brown sugar
3 t salt
6 T cinnamon
6 discs or 7 or Ibarra or Abuelita (4.5 cups)
3 pinches cayenne
cinnamon sticks
little marshmallows
Use warm milk or water, and make it as strong as you like1!
Recipe Contributed by
Mary Ann Laun
1 bottle regular margarita mix (1.75 liters) OR 1 bottle strawberry margarita mix
2 cups of tequila
1 cup of Triple Sec.
Then I added seven big cups of ice. (I actually used a big drink cup NOT a measuring cup.) I have a heavy duty drink mixer that crushes the ice. If your blender doesn't do that, I don't see why you can't buy crushed ice and just mix it all together really well. Put it in the freezer to get slushy. Enjoy!
Mikki
..
Recipe Contributed by
Mikki Bolliger (PCC) via Mary Ann Laun
for 40 servings
2 12-ounce cans frozen orange juice concentrate, thawed
2 quarts (8 cups) sparkling apple juice, apple cider, or ginger ale
3 750-ml. bottles (about 10 cups) champagne
Chill all ingredients well before mixing.
Scoop the orange juice concentrate into a punch bowl. Stir to soften.
Stir in the club soda.
Add the champagne and stir gently.
Float an ice mold. Serve immediately.
I doubled this for Jennifer's party since we were not having wine and other beverages.
4 oj
6 bottles sparkling apple cider
3 1.5 l Cooks champagne (best buy at Sam's club)
fruit ice mold
Recipe Contributed by
Mary Ann Laun (Jennifer's shower)
1/2 c. Milk
1/2 c. Water
1/3 c. Frozen orange juice
1 Tbs. Sugar
1 tsp. Vanilla
1 1/2 c. Crushed ice
Spin at high speed in blender until smooth
This is especially good in a frozen Slush Cup
1/2 c. milk
1/c. water
1/3 c. oj concentrated
4 crushed ice cubes
1 Tbsp. sugar
1 tsp. vanilla
blend all together in blender.
Makes 2 large servings.
1/2 c. Tequila
1/2 c. Magali’s lime juice
1/2 c. Sweet n sour
Dash Cointreau
Pour in shaker bottle.add ice and shake! Strain and serve on the rocks. Served 3 (Amy, Christian and me!)
Recipe Contributed by
Mary Ann Laun with Carlo’s advice
One sliced peach pesr nectarine
16 pitted cherries
3 T. Peach liquor
1 bottle dry white wine
Stir and chill
Add 4 cups ginger ale before serving.
Recipe Contributed by
Mary Ann Laun
12 oz. frozen oj concentrate
12 oz. frozen lemonade concentrate
6 c. water
46 oz pineapple juice
***original recipe calls for 1 c. sugar but it is not needed
33 oz ginger ale, chilled
Combine water and juices. Freeze leaving 1" head room. May store up to 1 month.
To serve: partially that juice mixture at room temp about 5 hurs. Place in punch bowl and break up with fork. Add ginger ale.
*triple recipe for 50 people
12 oz. frozen oj concentrate
12 oz. frozen lemonade concentrate
6 c. water
46 oz pineapple juice
***original recipe calls for 1 c. sugar but it is not needed
33 oz ginger ale, chilled
Combine water and juices. Freeze leaving 1" head room. May store up to 1 month.
To serve: partially that juice mixture at room temp about 5 hours. Place in punch bowl and break up with fork. Add ginger ale.
*triple for 50 people
12 oz. frozen oj concentrate
12 oz. frozen lemonade concentrate
6 c. water
46 oz pineapple juice
***original recipe calls for 1 c. sugar but it is not needed
33 oz. ginger ale, chilled
combine water and juices. Freeze leaving 1" head room. May store up to 1 month.
To serve: partially that juice mixture at room temp for about 5 hours. Place in a punch bowl and break up with fork. Add ginger ale.
***Triple recipe for 50 people.
Recipe Contributed by
Beth Braun
Sangria
10 bottles red wine
144 ounces (10 cans) lemon line soda (or Fresca) (Or just use 4 liter bottles which is 132 oz)
15 cups (orange juice)
8 cups brandy
1 cup Cointreau
8 oz fresh lemon juice
8 oz fresh lime juice
4 c. sliced and diced fruit (melons, strawberries, berries, pineapple, etc.
=======================================
To serve half at a time:
5 bottles red wine
2 liter bottles lemon lime soda
7.5 cups orange juice
4 cups brandy
1/2 c Cointrreau
4 oz lemon juice
4 oz lime juice
2 ice molds
2-3 cups 4 c. sliced and diced fruit (melons, strawberries, berries, pineapple, etc.
Serves 110 (4 oz servings)
Freeze half of the cut up mixed fruit in the oj for ice mold. I use a bundt pan
for Lissa and Carlos, now Mindy and Chris
Recipe Contributed by
Mary Ann Laun
1/4 cup sugar
1/4 cup brandy
1-2 cup frozen raspberries
1-2 cup frozen mango chunks
1 medium lemon, sliced
1 medium orange, sliced
1 bottle (750 milliliters) dry white wine, chilled
12-16 ounces 7 up
A half hour before serving, add 1-2 c. ice cubes
Directions
1. In a pitcher, mix sugar and brandy until sugar is dissolved. Add remaining ingredients; stir gently to combine. Serve over ice. Yield: 6-8 servings.
Note: I tossed in some blackberries I had...you can add other fruits.
April Bunco 2016
Recipe Contributed by
Mary Ann Laun